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FALL 2012 â€¢ NO. 10

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Table of contents 5

What’s up Sweet Paul?

News

Recipe Monday

My happy dish

Crafty Friday

Gorg-wanna handmade

Keep your eye on

From Mormor’s kitchen

One for the season

Travel

Gorg-wanna design

Woof

Will’s picks

Wine

Gorg-wanna kids

Cupcake

features 58

Chocolate

Mushrooms

Sweet Paul’s best fall food

Masked

Apples!

104

Oysters

112

Dip & dry

120

Charlie’s first birthday

128

Wild Michican supper

138

Marigold

142

Pantry confections

144

Next time!

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PHOTO: ALEXANDRA GRABLEWSKI (RIGHT). DANA GALLAGHER (LEFT).

What’s up Sweet Paul?

I don’t know about you, but I’m so happy that fall is here. It’s been a really tropical summer with too much heat for my taste, so I’m happy to wake up to some cooler weather. When it gets too hot I kind of lose my crafting mojo. Not even my trusted hot glue gun gets used. But when it cools down a bit there is no stopping me. The inspiration comes back and I feel the creative juices flowing in my veins. Right now I’m on this fabric-dying kick. Anything not bolted to the walls is going into a color bath. It’s so much fun trying to match colors and see what I can come up with. Another fun thing I worked on was a kid’s Halloween mask and headpiece story. I was lucky enough to work with an amazingly talented team who produced the most wonderful images; a big thanks to them all. I WISH YOU ALL AN AMAZING FALL WITH CREATIVE JUICES

WHEN IT COOLS DOWN A BIT THERE IS NO STOPPING ME. THE INSPIRATION COMES BACK AND I FEEL THE CREATIVE JUICES FLOWING IN MY VEINS.

FLOWING FREELY.

Paul

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Paul Lowe Editor in chief paul@sweetpaulmag.com

Joline Rivera Art director joline@sweetpaulmag.com Nellie Williams Graphic designer nellie@sweetpaulmag.com Will Taylor Market editor will@sweetpaulmag.com Laura Kathleen Maize Copy editor laura.maize@gmail.com

Paul Vitale Marketing & business development director paulvitale@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

Contributors “What’s your favorite fall ingredient?” Susanna Blavarg

Colin Cooke

Dietlind Wolf

Photographer, New York

Cocoa beans. My favorite ones grow in the Esmeraldas in Ecuador. I use them to make my own chocolate, they’re just delicious.

Apple beignets dipped in a light batter and deep fried in a large black skillet. Drizzle them with maple syrup or sprinkle a sugar-cinnamon mixture. Eat them fresh!

My favorite is my homemade warm apple purée, with its exiting color of pale pink from the red-veined apples from one of the trees in my garden.

Crafter+photographer, Hamburg

Alexandra Grablewski

Christina Holmes

Frances Janisch

Photographer, New York

Laura Kathleen Maize

Photographer, New York

Copy editor, Toronto

My favorite fall ingredient is pumpkin. Bread, pie, cookie— whatever. I’ll eat it.

Apples. From picking to bringing them to the mill for fresh-pressed cider back home on the farm. My favorite is hot apple cider donuts— need I say more?

My favorite fall ingredient would be leeks, eaten in a myriad of soups, stews, and savory tarts. It’s the most versatile fall vegetable!

Anything apple, pumpkin, cinnamon, or toffee. Bonus points for combining all four, with a scoop of vanilla ice cream à la mode.

Valery Rizzo

Jim Hensley

Photographer, New York I look forward to cooking with herbs, especially rosemary. My favorite thing to make is a large tray of roasted assorted fall vegetables lathered with olive oil and fresh rosemary.

Wine writer+photographer, Oslo Pickles—only because now is a good time to pull them off the vines and put them under the brine.

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Linda Pugliese

Elise Dee

Photographer, New York

Crafter, New York

My favorite fall ingredient would have to be the apple. They give you the crisp freshness you miss from the spring and summer harvest, and can easily transform into the hearty, warming dishes you crave in cool weather.

I love cinnamon for fall. It makes sweets more festive and adds a coziness to savory dishes. The spice is so comforting—perfect for the transition into colder weather.

Sarah Oster Shasha

Writer, New York My favorite fall ingredient is sunshine. We’re usually in Israel for the High Holidays and it’s always beach weather that time of year.

Will Taylor

Market editor, London Humble oats would have to be my favorite fall ingredient! One of my favorite things about fall is when I get to start having porridge again as the mornings get colder. I like to mix it up everyday by stirring in new fruits or syrups.

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Joline Rivera

Art director, Chicago Pumpkin for sure! Pumpkin seeds with sea salt, Starbucks pumpkin spiced lattes, pumpkin bread, and Blue Moon Pumpkin Ale brew, it makes everything feel like fall.

Nellie Williams

Graphic designer, Chicago The cool weather. To me it makes everything taste better.

Dana Gallagher

Photographer, New York I just got into rye flour and made a beautiful zucchini bread from the cookbook Good To The Grain by Kim Boyce. For fall I’m looking forward to making her pretzels. I definitely step up the baking when the weather cools.

Paul Vitale

Marketing+business development director, New York Every fall I impatiently wait for the first day Honeycrisp apples are available for the season. They’re perfectly sweet and tart and they never seem to be around long enough!

Sarah Conroy

Marina Malchin

Stylist, New York

Prop stylist, New York

Crisp apples straight from the tree. I like to keep it simple and eat them with a piece of cheese and, if I’m lucky, a cider donut to wash it all down.

My favorite fall ingredient is the aroma of acorn squash baking with sage and brown sugar.

Michaela Hayes

Craig Lieckfelt

Chef+food preservation queen, New York

Food stylist, New York

My favorite fall ingredient? Cabbage of course! As a maker of sauerkrauts, cabbage is the base of so much that I do. It’s an under-appreciated vegetable, so versatile, crunchy, and sweet. It’s a preservation powerhouse.

Venison evokes countless food memories and instantly transports me back to my childhood. For generations the men of my family have spent October days hunting, tracking, and foraging in the wilderness of Northern Michigan, our nights gathered around a pot of venison stew.

interior design

Tracy Huntington

Allied ASID; Assoc. IIDA

Phara Thomas

Allied ASID; Assoc. IIDA

residential

commercial

Showroom location 3524 S Peoria (inside little Black Dress)

918.760.6662 elemenT360DeSIgn.com

MAKE IT SPLENDID

www.AnnaJoyceDesign.com

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NEWS

FALL IS THE SEASON TO… By Will Taylor

PHOTO: FALCON

Falcon Enamelware

Cook with artichokes, celeriac, & cauliflower

Drink a Pumpkin Martini 1 part vodka 1 part pumpkin butter 1 ⁄2 part Triple Sec 1 ⁄2 part simple syrup pinch of cinnamon, clove, nutmeg, and ginger grated nutmeg apple chip for garnish

BAKE A CARAMELIZED APPLE SPICE CAKE

Shop at Father Rabbit’s online store for kitchen supplies and cozy linens. fatherrabbit.com

Measuring spoons, $8

Farm milk bottle, $22

Yellow stripe blanket $97

1. Pour all the ingredients but grated nutmeg and apple chip into a cocktail shaker filled with ice. 2. Shake vigorously until the outside of the shaker is frosted. 3. Strain into a cocktail glass and garnish with nutmeg and an apple chip.

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NEWS

READ OUR TOP THREE COOKERY BOOKS FOR FALL Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking by Aran Goyoaga Blogger and pastry chef Aran Goyoaga is the master of gluten-free cooking. Fans of Goyoaga’s blog, Cannelle et Vanille, will delight in the book’s dishes—they range from soups, salads, savory tarts, and stews, to her signature desserts. All the recipes are helpfully (and uniquely!) arranged by season.

Virgin to Veteran: Sam Stern’s Cookery Masterclass by Sam Stern This stylish cookbook is designed to get 20- and 30-somethings cooking with confidence. Based around the premise that there are only so many meals you’ll ever cook, the book’s message is that you should learn how to make each one special. Inside there are tips on how to master the basics. We particularly like the diagrams and step-by-step guides that demonstrate relevant skills such as: knife work, sauce making, and baking.

Bouchon Bakery by Thomas Keller and Sebastien Rouxel In this dazzling amalgam of American and French baked good recipes, you’ll find directions for the beloved TKOs and Oh Ohs (Keller’s takes on Oreos and Hostess’s Ho Hos) and all the French classics Keller fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. These chefs have spent years refining techniques through trial and error, and every page offers a new lesson; a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection within reach.

LOOK AT WHAT SWEET PAUL SPOTTED!

1. HARVEST HARE This seasonal wallpaper from St. Jude’s is perfect for fall and would look great papered on an alcove or hallway wall. | St Jude’s Harvest Hare wallpaper, $94 per roll, stjudesfabrics.co.uk 3.

2. ALL ABOARD THE MORNING TRAIN! Add some quirk and charm to your mornings with this eggcup-meets-toast-rack train set. | Egg cup toast rack, $31, reikokaneko.co.uk

3. CANDY FOR BREAKFAST? We love the new breakfast set from We Love Kaoru. After all, what can be better than waking up to candy-colored stripes every morning? | We Love Kaoru breakfast set, from $15, welovekaoru.com. 4.

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4. FALL FIRESIDE As the days get colder and the nights draw in we at Sweet Paul love to get cozy by an open fire. Thanks to these Wicker Log Carriers from Ludlow Stoves we won’t need to stress about unsightly kindling wood or fireside mess. In fact, now our fireplace is looking so smart we’re rather looking forward to our first fire of the season! | Wicker log carrier, $62, ludlowstoves.co.uk

SweetPaul_Ad_Layout 1 8/14/12 9:36 PM Page 1

p e r s o n a l . p r e c io u s . t i mele s s wallinandbuerkle.com

Wallin & Buerkle

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R E C I P E M O N D AY

ROASTED FALL GOODNESS! Food+styling by Paul Lowe Photography by Linda Pugliese

Use fallâ€™s amazing vegetables to make this tasty salad.

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Roasted Vegetable Salad with Caper Vinaigrette SERVES 4 Salad: 4 red beets, peeled and quartered 4 golden beets, peeled and quartered 18 brussel sprouts, cut in half 1 large firm pear, cut into wedges 20 small potatoes, cut in half 2 tablespoons olive oil salt & pepper, to taste fresh spinach leaves 3 ⁄4 cup crumbled goat cheese Vinaigrette: 1 ⁄4 cup olive oil 1 teaspoon balsamic 2 tablespoon capers salt & pepper, to taste a pinch red chili flakes 1. Preheat oven to 375°F. 2. Place the beets, brussel sprouts, pears, and potatoes in a ovenproof dish. 3. Drizzle with oil and sprinkle with salt and pepper. 4. Bake until done, about 15 to 18 minutes. 5. In a large bowl, mix together the warm vegetables, spinach, and cheese. 6. In a small bowl, mix all the ingredients with the vinaigrette. Serve over the salad.

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C R A F T Y F R I D AY

CITY LIGHTS Styling by Paul Lowe Photography by Linda Pugliese

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Make your own glowing skyline at home. YOU WILL NEED: printouts of buildings on craft paper scissors exacto knife tape tall votive tea candle 1. Cut out your buildingâ€”remember to leave a flap on each side where you tape the buildings together. 2. Use an exacto knife to cut out a few windows. 3. Tape the two flaps together. 4. Place over a tall votive with a tea candle. Itâ€™s important that the votive is almost as tall as the building, for safety.

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G O R G -WA N N A H A N D M A D E

CURATE A HANDMADE HALLOWEEN THIS FALL

PHOTO : BRAGGING BAGS, ETSY

Harvest candle stick holders rustic chic distressed wood set of 3, $30, etsy.com/shop/braggingbags

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2. 3.

5. 4.

1. Large tissue pom pom, $4, etsy.com/shop/fiestapompom 2. Halloween ribcage necklace, $14, etsy.com/shop/haveheart 3. Decorative wood pumpkins, $12, etsy.com/shop/bettideesplace 4. Stuffed bat toy, $10, etsy.com/shop/janeelookerse 5. Primitive shelf sitter witchâ€™s hat, $13, etsy.com/shop/bentwhimsstudio 6. Halloween witch shoes, $13, etsy.com/shop/sparrowprimititives

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As Robert LaValva, the market’s director, stated: “We support sustainable, local agriculture by creating a destination where shoppers can find quality food products. And doing all of these things is intended to help preserve the Seaport District and spark a renaissance in its growth.” I’ve lived in New York for many years and have never come across a more civilized—and delicious—outdoor market. Walking through the tables, I tasted everything I could get my hands on—from string bean tempura, fresh pasta, cotton candy on a pretzel rod, to queso fresco ice cream, pickles, and beef jerky. Even after all that there were still dozens and dozens of stalls. I’d recommend checking out the vendors before you go, so you can plan your trip. And don’t forget to bring a bag for all the fresh produce and other goodies you’ll take home with you. For more info on the New Amsterdam Market, go to newamsterdammarket.org

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“I’VE LIVED IN NEW YORK FOR MANY YEARS & HAVE NEVER COME ACROSS A MORE CIVILIZED— AND DELICIOUS— OUTDOOR MARKET.”

Pure linen tablecloth “Rutig Strandråg” with matching linen napkin ”Servett” from Växbo Lin of Hälsingland, Sweden.

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ONE FOR THE SEASON

APPLE PIE SUGAR Recipe+text by Michaela Hayes Photography by Colin Cooke

Just as good as it sounds!

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I have always regarded apple peels as beautiful, sweet smelling, and a shame to neglect. I’m a self-proclaimed food preservationist, and wasting food bothers me. I often experiment with ways to use the bits of food that may end up as compost—or worse, landfill, which is the case with the under-utilized apple peels. After a few unsuccessful endeavors, I came up with Apple Pie Sugar. The peels hold a good amount of apple flavor, and mixing them with your favorite warming spices and some sugar makes a jar of pie-flavored crystals. Use your Apple Pie Sugar to top cookies and pastries, roll donuts in, or rim a sweet cocktail glass. You can also reunite the peels with their cores and sprinkle it on applesauce. If you’re like me, you will also enjoy surprising people by giving them a spoonful and asking them to taste it—watching people’s faces light up as they find their memory of sweet apple pie makes the experience as much a joy for me as it is for them.

Apple Pie Sugar YIELDS ABOUT ONE 8-OUNCE JAR peels from 6 apples 2 ⁄3 cup sugar 1 teaspoon cinnamon 1 ⁄2 teaspoon allspice 1 ⁄4 teaspoon nutmeg 1 ⁄4 teaspoon dried ginger pinch of salt 1. In a dehydrator or a low oven, dry apple peels until crispy. 2. Using a spice grinder or food processor, grind the dried peels until very fine. 3. Mix peels with remaining ingredients and store in a cool, dry place. Use apple pie sugar to top your favorite sweet treat. Enjoy.

I HAVE ALWAYS REGARDED THESE PEELS AS BEAUTIFUL, SWEET SMELLING, & A SHAME TO NEGLECT.

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hurried to reach their destination. I liked the vibe and felt ready to hit the stores with friends for an afternoon of shopping. The tour started on Broadway at The New Traditionalists, a company that designs all their furniture in New York City and then manufactures it in New England. Influenced by classic silhouettes, objects, history, and their customers—they allow them to customize many of their pieces—the store’s pieces connect the traditional with the present. Although pricey, their collections are sleek and their service second to none; I was particularly impressed with the brand’s bed selection. Stepping back out into the street, the group headed to Paula Rubenstein who is known for curating her store with industrial antiques. It came as little surprise to find that her store, which has been in the same Soho location for the past twenty years, was akin to an Aladdin’s cave; antiques graced every available surface, even spilling out onto the street. Paula is incredibly accommodating and warm—she will gladly talk you through her amazing selection of antique glass display cases and textiles. Go and visit her sometime. A short walk up Lafayette Street led the group to Canvas, which quickly became a favorite shop of mine thanks to the inspiring visual merchandising and relaxed in-store experience. Expect to find a collection of ceramics, wooden objects, textiles, accessories, and furniture, all created by artisans and craftsmen from the US and abroad. Their products have unstructured, soft shapes and come in subtle colors—perfect for those looking to create an understated yet elegant look. After making my first purchase of the day, a beautiful lemongrass-scented candle, I was ready for a cocktail to help me cool down from the rising temperature. Finding solace in

AS I WALKED DEEPER INTO SOHO, THE PACE BECAME SLOWER AND MORE CONSIDERED; THE PEOPLE WERE MORE AT EASE WITH THEIR TIME, THEY WERE LESS HURRIED TO REACH THEIR DESTINATION. I LIKED THE VIBE AND FELT READY TO HIT THE STORES WITH FRIENDS FOR AN AFTERNOON OF SHOPPING.

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Pegu Club, several Earl Grey MarTEAnis were ordered in a nod to our British quirk—a love of tea!—and we leisurely enjoyed in the Asian-inspired surroundings. Before long, I was back on my feet and into designer Michele Varian’s store. Like a tardis, Varian’s store stretched back much further than expected, each step leading me to discover a different found object or curiosity. The eclectic product assortment make it a great place to shop for gifts as well as your own home; from dipped wooden chopping boards and handmade candles to textiles and tableware, there’s plenty to inspire. Flair Home, the final stop on the tour, was a stark contrast from what had come before. Inside, the store was decorated in their signature black and white colorway, and European and American vintage furnishings and accessories were displayed alongside the brand’s own designs. Much of their collection is inspired by a tradition of Italian craftsmanship, which they temper with contemporary styling. I felt that a real passion for design was behind the products, and the atmosphere inside was welcoming and cozy; an ideal place to gain inspiration at the end of a long day. With more shopping bags in hand, I was fizzing with enthusiasm for the city as I headed up Hudson Street towards the Meatpacking District to join the High Line, admiring the historical cast-iron buildings and immense lofts that still stand in Soho as I walked. Although its previously thriving art scene has now dwindled to a few choice galleries, there’s still a feeling of quiet intimacy and charm to the area—not to mention some great shopping opportunities!

THREE STYLISH EATERIES I Tre Merli, 463 West Broadway This restaurant began in 1980 when they renovated an old working-class wine bar in the heart of Genoa, transforming it into a locale where hip young people could enjoy traditional dishes accompanied by local and prized wines, bottled in the restaurant’s own cellar. In 1985 they opened in Soho, NYC and have been there ever since. Snack, 105 Thompson Street This charming eatery offers delicious and fresh Greek cuisine. The plates come filled with bold flavors that make for a memorable lunch or a relaxed romantic dinner for two. Ed’s Lobster Bar, 222 Lafayette Street An ideal food stop for the summer months, Ed’s Lobster Bar is a riot of playful wait staff, welcoming beachside décor, and great food. Indulge in the lobster roll or try out the lobster salad for a lighter bite.

SOHO SLEEP Crosby Street Hotel, 79 Crosby Street from $525 pppn This hotel is situated on a quiet cobbled street in the heart of Soho and is classic-meets-contemporary cool English elegance at its best. Inside you’ll find décor consisting of a mix of Kit

Kemp’s fabrics, textured wallcoverings, and colorful artworks. The bar is a lively place, with the socializing often spilling out of onto a patio on Lafayette Street as well as a central foliage-filled residents-only courtyard. Perfect for couples and pooches—the hotel widely accepts pets.

SOHO HOME DESIGN STORE DIRECTORY The New Traditionalists, 524 Broadway Paula Rubenstein, 65 Prince Street Canvas Home Store, 199 Lafayette Street Calypso Home, 407 Broome Street Michele Varian, 27 Howard Street Ochre, 462 Broome Street Flair Home, 88 Grand Street

HOW TO GET TO NEW YORK CITY Most national and international flights come into either John F. Kennedy (JFK) airport or Newark Liberty International (EWR) airport. Both airports allow you to take the Air Train to join the subway, which will then take you direct to Manhattan. A cab from JFK to Manhattan has a flat fare of $45 plus tolls. From Newark it will be metered and set you back between $55–70. There are also car hire services at both airports, and bus services run from nearby cities such as Philadelphia and Boston—look for online rates.

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GO RG -WAN NA D E SIG N

PLAID PERFECT Products available at houseoffrasher.co.uk

Tripod floor lamp, $395 White stag head, $32

Felt floral cushion in grey, $55

Bogart chair, $1,262

Knitted cushion in plum, $47

Hemingway leather trunk $1,152

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PHOTO: LINEA

Purple glass pear & apple, $19

1. 3.

1. Kintyre Moon Tartan bulters tray, $355, artisanti.com 2. Flannel hot water cover, $37, toast.co.uk 3. Avoca mohair autumnal and navy mix throw, $139, marksandspencer.com 4. Plaid tape, $4, etsy.com/shop/discountcharms 5. Wool plaid euro pillow, $68, schoolhouseelectric. com 6. Libra Kintyre tripod floor lamp, $471, occa-home.co.uk 7. Club armchair, $1,155, barley-sugar.co.uk

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W I L L’ S P I C K S

PHOTO: MARKS AND SPENCER SHELVING UNIT

THE RUSTIC WAREHOUSE

IT’S ALREADY HAPPENING: the nights come earlier and earlier each day and our ATTENTION IS MOVING INSIDE—to creating a cozy retreat for the colder months ahead. Sweet Paul’s market editor, Will Taylor, has searched out THE BEST BUYS for a comfortable home. Let his rustic picks GIVE INSPIRATION to your areas of work and rest.

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WINE

THE WAITING GAME Text+photography byJim Hensley

I had always hoped that as the years passed I would become a better man. The idea was that time would rub the wildness off me and a wiser, more balanced character would emerge from within. Time, and the endless parade of seasons, would make me complete.

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“THINK OF THE BOTTLE AS A WINE’S FINISHING SCHOOL. FOR MANY, LAYING DOWN WINE IN A CELLAR FOR PROPER AGING IS A PROCESS THAT TAKES ON ALMOST RELIGIOUS OVERTONES.”

I’m still waiting. Mostly I’m just older. My bad habits have not yet been replaced by Zen wisdom, and my wrinkles make me no lovelier. But I haven’t just been lying around in the dark either. Laying down wine is a habit not so compatible with the tempo of our modern lives. It requires time, planning, and a prosaic commitment to a certain taste. Of course, mature wines are out there ready to be bought and consumed as is. But you have to pay for that pleasure, and at least half the fun is tending to a dusty, dark corner piled high with sleeping bottles. Wine for the cellar is usually of the larger, fuller, classical type. Red, most of the time, but there are some white wines that can only reach their greatness through aging. What makes a red wine a good candidate for cellaring is a combination of fruitiness with tangy, powerful tannins. Tannin is the reason you would age a red wine in the first place. Open a bottle of Bordeaux before its time and you’re lucky to just barely taste the fruit behind a thick wall of bitter tannin clinging to the inside of your mouth. So why have these tannins at all? If you pull one flavor out of the grape, fruit for example, you get some other flavors as well, like woody tannins. Tannins are a wine’s preservative. They maintain a chemical balance inside the bottle, giving the fruit flavors time to develop and mature. As the years go by, the wine interacts with the tiny amount of air left in the bottle; the tannins begin to fade away and transform into flavors that accent the wine instead of dominate it. There is a kind of window that opens for a time when a particular wine is ready and its parts are dancing together. Young wines dance a kind of pogo, old wines a kind of waltz. These steps are fine—enjoyable mostly—but a great wine at its peak is a ballet with all its intricate parts

woven together, performing beyond just the elegance of its elements. It has become complete, and time has made it, well… timeless. There isn’t enough space here to give a technically correct description of wines’ aging processes. Use the internet to get info if you are planning on your own cellar. Anyone serious about storing wine might want to look into one of the many refrigerator-like wine storage units on the market. Once in a Lifetime Just because a case of it costs as much as your first apartment doesn’t mean you can look forward to growing old together. Read up on vintages of the French classics; Bordeaux, Burgundy, and the Rhone Valley. Years for aging have usually been warm and fairly dry so that the fruit is ripe and the tannins are fully developed. Don’t forget Barolo and Barbaresco. Mostly the good ones can’t even be looked at before they reach 10 years. Whenever you can Hide some white wine away. Dessert wines have to be aged. Dry wines made from the Riesling grape famously develop a slight petroleum scent and flavor with time— which is more attractive than it sounds. German wines keep getting better and better. Try to find Schloss Vollrads. Whenever you want Experiment. If you like a wine, go back and buy two or three more bottles and hide them. Open one in a year, and see if you still like it. Wait another couple of years and see if you like it even more. Cabernets and Syrahs are more likely to stand the test of time than Pinot Noirs and Zinfandels.

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GO RG -WAN NA KIDS

Animal cushions, hm.com

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PHOTO: H&M HOME; PHOTOGRAPHY BY MIKKEL VANG

ANIMAL KINGDOM

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1. Mr. Snake, $118, ferm-living.com 2. Animal alphabet chart print, $40, riflepaperco.com 3. Animal sticky memo pad, $5, dotcomgiftshop.com 4. Animals of Whittling wooden wall hooks, $39, themodernbaby.co.uk 5. Fox cushion, $26, nellypepper.co.uk 6. Lion plate by Ingela, $12, hunkydoryhome.co.uk 7. Handmade animal table and chairs, $108, giftwrappedandgorgeous.co.uk

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Familiesirkus Every week - fun and fab things to do together!

www.familiesirkus.no 5 4 | S W E E T PAU L FA L L 2 0 1 2

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Food+styling by Paul Lowe | Photography by Linda Pugliese 5 8 | S W E E T PAU L FA L L 2 0 1 2

E A M SE A Z ARE IN O G UR CH M O OS CO T L A SIN T E FU T R L, E A DEL T S IC E V IOU E R S, !

S alt ed

C h o

c ol

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u m s h r o o m s

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Theyâ€™re not just for cooking! This time we decided to play with the whole mushroom idea. They sure look good enough to eat!

Styling by Paul Lowe Crafts by Elise Dee, Paul Vitale, & Paul Lowe Photography by Colin Cooke

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E E T PA U L’ S

BEST

FALL FOOD Join Sweet Paul and make some of this fall’s best dishes. They’re easy and tasty—exactly how Paul likes his food. Food+styling by Paul Lowe | Photography by Colin Cooke

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ORANGE-GLAZED CHICKEN

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Masked

With a few things around the house you can transform your kid or yourself this Halloween.

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Photography by Dana Gallagher | Styling by Paul Lowe | Crafts by Elise Dee, Paul Vitale+Paul Lowe Fashion styling by Sarah Conroy | Grooming by Stephanie Syat | Videography by Kendall Smith for Superfine Films Modeling by Ella & Jude Freed, Tessa Smith, Imogen Miller, Ruby Conroy, Roan Call, and Javier Newsom FOX | Boyâ€™s suit by Marie Chantal from mariechantal.com BUNNY | Blouse by H&M from hm.com. Jacket by Zara Kids from zara.com Pant by Marie Chantal from mariechantal.com FOREST SNOW QUENN | Blouse by Marie Chantal from mariechantal.com

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APPLES!

NOTHING BEATS A GOOD APPLE DESSERT

Here are some of our favorites this fall. Food+styling by Paul Lowe | Photography by Colin Cooke

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OYST E R S FROM HARD LABOR TO A SILVER PLATTER

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Text+food by Paul Lowe | Photography by Colin Cooke

MY ONLY ENCOUNTERS WITH OYSTERS ARE WHEN THEY LIE ON A BED OF ICE AND ARE READY TO MEET MY BELLY. If you think the life of an oyster farmer is a glamorous one filled with silver platters and champagne, you are in for a rude awakening. According to Abigail Carroll of Nonesuch Oysters in Maine, it’s dirty, hard, and very physical. Oysters are like babies—they need constant nurturing and care and don’t care if it’s a nice sunny day or a nasty winter day when it rains ice. It’s certainly not a life for everyone. That’s why it’s so amazing to meet people like Abigail who are so committed to their craft. Nonesuch Oysters’ goal isn’t to be Maine’s biggest oyster producer, but rather the best. The name Nonesuch comes from the nearby Nonesuch Point in Maine. They are know for their eco-friendly farming and tasty oysters—American Crassostrea as well as European Flat. Their oysters are bright and fresh, with a saltysweet flavor and a delicate grassy undertone. They are beautiful to look at, green-tinged shells ringed with a pure snowy white that signals their last year of growth. For more info, visit the Nonesuch Oyseters Facebook page.

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DIP & Spoons | Cardigan | Runner

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DRY

DO YOU FEEL YOU NEED SOME COLOR IN YOUR LIFE? JUST DIP & DRY—IT’S EASY & FUN Styling by Paul Lowe | Photography by Alexandra Grablewski

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Photography by Kathryn Gamble | Styling by Lindsay Berger+Tereasa Surratt

CHARLIEâ€™S first birthday ~ WANDAWEGA LAKE RESORT ~

Imagine having your first birthday out in the woods surrounded by family, friends, and some forest critters. Not a bad way to spend your big day. Charlie sure seems like she loved it. 1 2 0 | S W E E T PAU L FA L L 2 0 1 2

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s m o o r h s u m d l i w

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Roasted Pheasant Breast with Peas, Fava Beans, & Wild Mushrooms

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