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We make Mrs. Meyer’s Clean Day
to INSPIRE the BEAUT Y and
JOY o f HOMEMAKING.
Check out more DIY ideas from Paul Lowe of Sweet Paul Magazine.
MRSME YERS.COM
Contents SPRING 2015
3 What’s up Sweet Paul? 6 Spring is the season to ... 10 Recipe Monday 12 Crafty Friday 14 Lova's world 19 Keep your eye on 22 My happy dish 25 Books 26 Gorg-wanna handmade 30 Sweet sailing 34 Gorg-wanna design 37 Will's picks 40 Covered in chocolate 44 From Mormor's kitchen 46 Gorg-wanna kids 48 Woof 50 One for the season 54 The great escape
features 58
The beauty of the egg
68
Cakes & cocktails
78
Green & fresh spring
86
Call the plumber
96
The colors & shapes of spring When Paul met Genevieve
116
An exploration in bloom
122
Bread, bread, bread
132
Ich bin ein Berliner
142
Heading to Hudson, NY
152
Pantry confessions
153
Next time!
PHOTOGRAPHY by china squirrel
106
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❘ What’s up Sweet Paul? Happy Birthday, Sweet Paul! I can hardly believe that it’s been five years since the first issue of Sweet Paul Magazine came out. My Mormor would tell me that when I got older time would fly, and now I understand. It sure does. I had no idea that this little kitchen table idea of mine would take off and be a magazine sold all over the world. I wanted to do something new and different and had no idea where the road would take me. For those of you that know me well, this is no surprise. My whole life has been about walking down a road and many times turning right when people have told me to go left. People ask me all the time what the biggest pleasure is in having my own magazine. And the answer is easy: it’s all of you. I love getting emails, Facebook comments, and tweets from all of you. It really warms my heart that you take time out of your day to tell me that you enjoy the magazine and what we do. It truly makes my day. We are a very small team—I call them all the Sweet Paul Family. So thank you, Paul, Joline, Nellie, Laura, Will, Susanna, and Lova. And a big thank you to everyone that helps this magazine stay alive. I truly love you all. With deepest respect,
Photography by Paul Lowe | Wallpaper by Kelly Wearstler
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Constantly curated, continually refreshed. discover unique, limited edition prints from our art marketplace.
Welcome to the world’s most inspired ART mARkETPl AcE.
F R EE SH I PPI N G ON A R T 18 ” x 24 ” ANd lARGER CODE: SWEETPAUL2015 EXP: 6/30/2015
limited edition art shown: S u m m E R WI N d S by Emily Jeffords (Greenville, SC) 30"x40" framed, $325 S TA R E d OW N by Amy Carrol (Grand Rapids, MI) 18"x24" framed, $165
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Paul Lowe
Founder & editor in chief paul@sweetpaulmag.com
Paul Vitale Marketing & business development director paulvitale@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@sweetpaulmag.com
Susanna BlĂĽvarg Editor-at-large susanna@sweetpaulmag.com
Advertising Inquiries advertising@sweetpaulmag.com
Lova BlĂĽvarg Editor-at-large lova@sweetpaulmag.com
Contributors Aimee Swartz Alexandra Grablewski Brad Haynes china squirrel Colin Cooke Dietlind Wolf Ellen Hoverkamp Frances Janisch Jutta Deutscher Kelly Wearstler Kristin Gladney Melina Hammer Michaela Hayes, Crock & Jar Oliver Brachat
Follow us on Instagram
instagram.com/sweetpaulmagazine instagram.com/jolinerivera instagram.com/brightbazaar
General Inquiries info@sweetpaulmag.com
A NEW GIFT & PAPER
PRODUCT LiNE H A S
A R R I V E D
ABRAMSNOTERIE.COM/SWEETPAUL SWEETPAULMAG.COM | 5
❘ Spring is the season to ... Pretty beard pillow, $62
IMAGE: The Design Gift Shop
Blotter tee, $38
SILK ceramic canister, from $25 thedesigngiftshop.com
Brighten up your home by embracing color via matte finish ceramics, tableware, and lamps. Cook with spring greens, watercress, and savoy cabbage
Drink a Spring Cherry Blossom
2 oz cherry vodka 1½ oz Nigori sake ½ oz cranberry juice ½ oz peach purée 1. Combine all ingredients in a cocktail shaker filled with ice.
Bake a banana cake 6 | SWEETPAULMAG.COM SPRING 2015
Coolhead sweater, $68
2. Shake vigorously and strain into a glass. 3. Garnish with a cherry blossom.
Shop Paris-based Bobby Stairs’ illustrative apparel and interiors designs for a colorful home and wardrobe for the new season printallover.me/collections/bobbystairs
Our top three Etsy stationery buys for spring
Nautical hardbound notebook Missed your time at the dock over the winter months? Us too! We’re dreaming of warmer days and making lists for longer spring days in this colorful and cheerful notebook. Complete with nautical detailing, including anchors, stripes, and sprayed yellow page ends, this is a notebook you will take great pleasure using for many years to come. Anyone for a dock date? $20, etsy.com/shop/PeiDesign
Let’s Get Coffee folded letterpress card How often do you bump into a friend on the sidewalk and make promises and plans for coffee that somehow fall through? Why not put an unexpected smile on a friend or loved one’s face this spring by sending them a surprise card? Not only do we love the typographic design of this card but we love the idea of taking time to invite a friend for coffee with old-fashioned pen and paper, too! $5, etsy.com/shop/ElloThere
Set of 3 wrapping sheets, confetti Don’t be caught off guard by the holiday season being all but a distant memory—you’ll still need wrapping paper throughout the year for birthdays and unexpected present giving that crop up for celebrations. Why not stock up in advance of when you need it? We’re doing just that with this charming confetti design from La La Grace Paper. $10, etsy.com/shop/laLagracepaper
Look what Sweet Paul spotted! 1.
2.
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1. Wall hooks Embrace the cottage vibe just in time for the spring season with these rustic hooks on a weathered wooden panel. $12, hm.com 2. Tote bag This Southern Field Industries tote bag has a waxed canvas exterior making it ideal for multi-purpose use. Bring on the adventures! $250, store.kaufmann-mercantile.com 3. Chickadee vases Looking for a fast track ticket to color and pattern this season? This trio of vases from Crate and Barrel ticks both boxes! from $15, crateandbarrel.com
3.
4. Porcelain dinner plate We love this handmade dinnerware for its reminder to live in the moment! $42, etsy.com/uk/shop/mbartstudios
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❘ Recipe Monday
Food+styling+photography by Paul Lowe
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Creamy Jasmin Rice with Honey & Vanilla This is a great spring dish that’s perfect for breakfast or dessert. It’s not crazy sweet and the almonds give it a wonderful crunch. Serves 4
1 cup jasmine rice 5 cups water ½ teaspoon salt 1 cup heavy cream ½ vanilla bean, just the seeds toasted almond flakes, for serving honey, for serving 1. Place the rice, water, and salt in a pot and bring to a boil. 2. Simmer on medium heat until al dente. Strain and cool. 3. Whip the cream and vanilla seeds until you have a smooth cream. 4. Put a little of the cream aside and add the rest to the cold rice. Mix well. 5. Serve in bowls with toasted almonds, honey, and extra cream on top.
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❘ Crafty Friday Spring chicken
Many years ago when I was a florist I used to make these spring birds from moss and ivy. They were my best spring seller. They are easy to make, don’t need a lot of fancy supplies, and make the most perfect spring hostess gift
Crafts+photography by Paul Lowe
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You will need:
newspaper (or some sort of heavy duty packing paper) green moss metal wire cutters pot ivy plant 3 bamboo skewers scissors 1. Take the newspaper and start to form a simple bird shape. 2. Soak the moss in water. Start at the head of the bird and use the wire to fasten the moss around the paper. 3. Work yourself all the way around the bird. 4. Fill a pot with an ivy plant. 5. Place the bird over the ivy and secure it by sticking bamboo skewers into the bird and then into the soil. 6. Arrange the ivy around the base of the bird. Use your scissors to cut excess leaves away.
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❘ Lova's world
Crafts+styling by Lova Blåvarg | Photography by Susanna Blåvarg
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Lova’s Paper Flags Sweet Paul Magazine turns five years old with this issue, so of course I needed to make something festive to celebrate! These paper flags look nice in a cake and they can be kept and used to celebrate just about anything. Enjoy! 1. Print out the templates from sweetpaulmag.com. 2. Tape the templates to some colored paper. 3. Use a precision knife to cut out all the white spaces. 4. Glue the paper flags to wooden sticks. 5. Voila! Put the flags in a cake or flowers or simply walk around waving them!
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Add a little color to your coffee table
NEW Rit Studio sweet paul book on sale now at
Scan to see the book
16 | SWEETPAULMAG.COM SPRING 2015
ritstudio.com
Rit is a registered trademark of Phoenix Brands. Phoenix Brands LLC 2013
©2015 ILLUME. All Rights Reserved.
Simplicity. Details. Being just so. It’s a Momentary Escape™ to discover the beauty hiding in plain sight. This bath and body care collection comes
IL LU M E C A N DL E S.CO M
SWEETPAULMAG.COM | 17
in three distinct scents, each one well suited for both men and women.
+
WORK SHOP
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WWW.PROPWORKSHOPNYC.COM
❘ Keep your eye on Living the dream
Adriana Torres’ Miga de Pan is (literally) her dream come true
Text by Aimee Swartz | Photography by Brad Haynes | Thanks to Fabricate Boulder
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You just have to smile when you see one of Adriana Torres’ delicately embroidered lions or crocheted armadillos. They’re fun,
When I am in the process of creating, I usually have dreams, or what I sometimes call visions, just after I go to sleep or right before I wake up. I keep a Moleskin on my night table so I don’t miss any of them!
they’re quirky, and they’re absolutely gorgeous. The Buenos Aires-based artist worked for years as a graphic designer and then as an art director before channeling her creativity into her own whimsical, wildly imaginative brand. Called Miga de Pan—meaning breadcrumb— Torres says it’s inspired as much by her love of animals, plants, and children as it is by the images that come to her in dreams. Putting a modern spin on an old craft, her creations are often marked by rich textures and unexpected pops of color. She’s recently expanded Miga de Pan to include a delightful collection of housewares, including rugs and poufs, that are made by hand in limited batches by Torres herself and local artisans who she welcomes into her home each morning. And when she’s not creating her own art, she’s teaching others to be artists in their own right at workshops around the world. Sweet Paul’s Aimee Swartz talked with Adriana about learning to embroider, some of her favorite creations, and the joy of teaching.
SP: You work in many mediums. Is there one that is particularly special to you? AT: Absolutely embroidery! Textiles are my weakness. I think I will embroider for the rest of my life. When I travel, I go to shops to buy threads—new and old. I have a huge collection. SP: How and when did you learn how to embroider? AT: I started embroidering seven years ago. I thought I was going to attend embroidery classes only for a month, but I went for almost three years! SP: Do you remember any of your first pieces? AT: Yes—I made some of my first pieces while I was pregnant with my daughter, Felicitas. She was my inspiration, so I didn’t want to sell them. Now they are in Felicitas’ room. AS: Are there any recent pieces you’ve made that are particularly special to you? AT: I embroidered a piece last year called A Buddha Lion and Dancing Lions with Lion
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KEEP YOUR EYE ON
Masks that I think is my best embroidery to date. It was inspired by a vision I had after reading a Rudolf Steiner book. SP: Where does your inspiration come from? AT: I often find inspiration when I’m alone in my studio, setting up what has become a creative ritual—choosing the right music, having some tea, and burning good-smelling stuff. Then I take notes and make sketches. When I am in the process of creating, I usually have dreams, or what I sometimes call visions, just after I go to sleep or right before I wake up. I keep a Moleskin on my night table so I don’t miss any of them! SP: How do you feel when you’re working? AT: It depends if I am doing the part I don’t like, such as making invoices, sending payment requests, or delivering orders. But on the days when I start a new project, I feel completely happy and grateful—so much so that I sometimes sing and dance to express how I’m feeling. SP: You are a teacher as well as a designer. Tell me what you like best about both. AT: I love to be a designer because above all I can express my feelings and ideas through my creations. Being a teacher is similar in that I am creating—I can express myself. But what I like more about being a teacher is happiness of the students. SP: What’s the best piece of advice given to you that you’d share with others? AT: Follow your instincts. When you feel in your stomach that something is OK, then you’re right. SP: If you could create anything, what would it be? AT: My dream is to illustrate a book for kids through embroidery. SP: What’s the best part of what you do? AT: Design allows my dreams and ideas to come true. And teaching all over the world is the most awesome way of meeting interesting and creative people and making new friends. Adriana Torres will be part of the Sweet Paul Makerie in Philadelphia on April 11+12, 2015. Visit the themakerie.com for more info.
❘ My happy dish
Recipe by Molly Stevens | Styling+photography by Paul Lowe
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“This dish makes me happy because it’s so easy to throw together for any party with minimal effort. Great flavor, looks fancy, and allows you to spend more time with family and friends” Tapas Rolls with Serrano Ham & Figs We could not resist Molly's delicious tapas bites with Serrano ham, Manchego, and figs.
1 large sheet of puff pastry, thawed 1 ⁄3 cup fig preserve 15 thin slices Serrano ham 1 cup Manchego cheese, grated 1 egg 1 tablespoon water
“My Happy Dish” recipe winner Molly Stevens
1. Roll out the sheet of puff pastry to double its original size. 2. Spread the fig preserve onto the puff pastry and cover with ham and cheese. 3. Roll each side into the middle so they meet—this will create a large “sausage”. 4. Wrap in wax paper and chill for 45 minutes to firm up the puff pastry. 5. Preheat the oven to 400°F. 6. Slice the roll into ½” pieces and place on a baking tray covered with parchment paper. 7. Beat egg and water and brush the mixture on top of each slice. 8. Bake for about 18 minutes, or until golden brown. Serve warm.
Want to be a “My Happy Dish” Winner? Submit your ORIGINAL recipe to the My Happy Dish Recipe Contest. If we select your recipe, Sweet Paul will prepare the dish and photograph it for an issue of Sweet Paul Magazine! To submit your original recipe visit sweetpaulmag.com
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at
April 11 & 12, 2015 Philadelphia, PA One very special creative retreat weekend at the urban outfitters corporate campus, home of Anthropolgie & Terrain. Featuring modern crafting workshops taught by world renown teachers.
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❘ Books The Sweetapolita Bakebook Rosie Alyea My friend Rosie Alyea's new book is full of wonderful, bright, sugary, blissful, and sweet-as-can-be cakes and baked goods that you're going to want to make again and again! Clarckson Potter, $23
The Larousse Book of Bread Éric Kayser The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals, with more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. Phaidon, $40 Urban Scandinavian Sewing Kirstyn Cogan Stitch your way to Scandinavian style as you embrace minimal, sleek design. Luxuriate in the textures of summery linens and winter wools as you sew all sorts of projects, from upscale home decor to wearables. C&T, $25
URbaN scandinavian sewINg
18 Seasonal Projects for Modern Living
Recipes for a Beautiful Life Rebecca Barry Writing with a delicate balance of humor and truth, critically acclaimed author Rebecca Barry reflects on motherhood, work, and marriage in her new memoir about trying to build a creative life. Simon & Schuster, $25 Honey and Jam: Seasonal Baking from my Kitchen in the Mountains Hannah Queen In the tradition of cooking with each season’s bounty, Hannah Queen applies the same spirit to her baking, turning out an abundance of fresh cakes, trifles, biscuits, and more. STC, $30
Pretty Prudent Home Jacinda Boneau and Jaime Morrison Curtis Pretty Prudent Home is part design book, part DIY guidebook, with beautiful photography inviting readers to tackle projects both simple and sophisticated. STC, $25
Kirstyn Cogan Includes Nordic Recipes & Traditions
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â?˜ Gorg-wanna handmade
IMAGE: Photography by Aya Wind
Handmade print screen journal, Hamutelet, $16 etsy.com/shop/Hamutelet
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1.
1.
PAUL’S FAVORITE
1. Green paddle cactus watercolor print THE AESTATE, $15, etsy.com/shop/THEAESTATE
2.
2. Chevron hanging succulent planter in porcelain Red Raven Studios, $56, etsy.com/shop/redravenstudios 3. Teacups Farizula, $25 for set of 6, etsy.com/shop/Farizula 4. Beech natural wood pencil holder Chocolate Creative, $50, etsy.com/shop/chocolatecreative
3.
5. Apple green leather Lead Or Dead pencil case Lead or Dead, $39, etsy.com/shop/LEADorDEAD 6. Notebook ARMINHO, $10, etsy.com/shop/ARMINHO
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7. Botanical screen print Chocolate Creative, $91, etsy.com/shop/chocolatecreative
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7. 6.
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Keep track of in all of your favorite places!
Pickling! Fruits, vegetables, you name it—there is a way to pickle it. Whether it is a quick refrigerator pickle, a pickle that you can into jars to stock your pantry, or a nutritionally packed fermented pickle, there are an infinite variety of ways to add more flavor to your local winter meals. These are some of my new seasonal favorites. Now is the time, so get pickling!
FOOD by Michaela Hayes | STYLING by Sarah Cave | PHOTOGRAPHY by Susanna Blavarg
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Sweet sailing Textile artist Ann Wood takes us on a magical journey… and what a ride it is! Text by Aimee Swartz Photography by Colin Cooke
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To begin, to make your mistakes, and to keep going. There have been lots and lots of missteps and failures on the way to anything I ended up feeling good about
Seek out the sweet spot where fantasy meets reality and you may stumble upon Ann Wood. The Brooklyn-based textile artist is beloved by collectors worldwide for her stunning curiosities—whether a fleet of spectacular papier-mâché ships or a troop of delightful little birds. She’s known for fashioning her creations—each more exquisite than the next—out of vintage and scrap materials she’s tenderly salvaged since childhood. For Ann, searching for these materials is akin to an adventure through time. Her hunt often takes her through New York’s boroughs and its bucolic upstate farmlands to find personal, perhaps once treasured, possessions—a label with a name, an unexpected lining, an odd bit of mending by someone else’s hand—that make each lovingly crafted piece one-of-a-kind. Sweet Paul talked with Ann about becoming an artist, where and how she finds inspiration, and her dream projects.
SP: Tell us about your journey to where you are today. AW: I freelanced for years, making things for various commercial purposes—objects and paintings for films, advertising, and some illustration. I had lots of fun projects—papier-mâché martian heads for Snickers, an evil garden gnome for Toyota, and giant fur showgirl hats for E-trade were some favorites. A lot of that work was very personally satisfying for me. In May of 2006—for the first time in a very long time—I began making self-determined, self-directed work on a regular basis. I had always intended to, but it never happens, at least not regularly, or in any sort of purposeful or disciplined way. When I turned 41, I started to feel some real urgency about it. So, with the hope of generating some momentum and discipline, I gave myself a small, manageable creative assignment: to make a cardboard horse every day until I had 100. I did, and exhibited the group at Tinlark Gallery in Los Angeles
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SP: Who taught you how to sew? To papier-mâché? AW: My mother taught me to sew when I was very small. We always had projects— sewing, papier-mâché, lots of things. I was as encouraged as a child could be to value and nurture and enjoy my imagination and creativity. I still sew on my mom’s old White Rotary sewing machine—the machine she taught me on—and I still sew from bags of scraps that I’ve had since I was a child. SP: Where do you find inspiration? AW: I’m very interested in the possibilities of things. The very first birds I made were inspired by and made from a terribly tattered but heartbreakingly beautiful Edwardian gown I came across accidentally. The featheriness of its tatters inspired birds. My very first owl was inspired by a bit of old tweed and a pair of flinty metal antique buttons. Walking past the piles of discarded dye-cut cardboard outside the fancy grocery on my block inspired a cardboard castle. I’m also very inspired by memories and imagery from my childhood—the forest that was all around me, the toadstools and Jack in the pulpits and Lady's slippers, the bats in the barn, a Beatrix Potter film I saw when I was five, a photo that I loved of an antique crystal chandelier in the shape of a ship. about a year later in 2007. I also started a blog and posted each horse for some accountability and a record. The discipline of the horse project sparked all kinds of new ideas and helped me learn to carve out time for my own projects. It also got me past the difficulty of starting. Within two years, I was making and selling my own work full time. SP: What’s the best piece of advice given to you that you’d share with others? AW: To begin, to make your mistakes, and to keep going. There have been lots and lots of missteps and failures on the way to anything I ended up feeling good about.
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SP: You work with so many lovely vintage and antique fabrics and lots of salvaged materials. What draws you to them? AW: I’m attracted to the sense of time and place and history, especially of antique garments. They were such personal and often treasured possessions. And they seem like time travelers—from a way of life a world away. Searching for materials to work with is a big part of the joy in the process for me; I love the adventure of it, the happenstance, and the surprises. SP: Are there any recent pieces you’ve made that are particularly special to you?
AW: The first sort of sinister piece I made, an owl—Chillingworth. He is made from one of the oldest garments I have come across, a tiny black silk bodice, and he’s also one of the very few pieces I’ve kept. Until he appeared there was some darkness of mood, a melancholy to the things I made, but Chillingworth was a diabolical surprise; he seemed to emerge almost on his own. SP: How do you feel when you’re working? AW: I love being lost in inventing something new, working out a new shape, experimenting with a new idea. I don’t mind the endless drafts—time disappears. Even on my 50th draft of something, frustration doesn’t even register. Noticing that is part of what motivated me to start selling patterns. I have a million ideas and selling patterns or kits rather than only finished things affords more time for creating new designs. SP: Do you have a dream project? AW: I have so many. I used to decorate the window of a shop on Orchard Street. I miss that and I’d love to have a collaboration like that again. I’d love to illustrate, to create a more fully formed narrative with the things I make. I’m more and more interested in animation and hope to take some baby steps in that direction this year. SP: What kind of feelings do you hope to inspire in people who see your work? AW: I hope they feel a little bit of mystery and melancholy and a little bit of delight and a little bit of enchantment. I hope the things I make cast a spell for a moment and offer a glimpse into a secret world.
Ann Wood will be part of the Sweet Paul Makerie in Philadelphia on April 11+12, 2015. Visit themakerie.com for more info.
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Simplicity charcoal bedspread, House of Fraser, $121 houseoffraser.co.uk
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IMAGE: House of Fraser
â?˜ Gorg-wanna design
2.
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WILL’S FAVORITE
3.
1. Acorn pendant Folklore, $462, shopfolklore.com
4.
2. Watercolor artwork Leif, $325, leifshop.com 3. Canvas utility bag School House Electric, $298, schoolhouseelectric.com 4. Polka dot rectangular platter Leif, $78, leifshop.com 5. Warren wingback in peacock plaid School House Electric, $2200, schoolhouseelectric.com
5.
6. Grid laundry basket Clever Spaces, $115, cleverspaces.com 7. Grey pillow H&M, $18, hm.com
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❘ Will’s picks A spring refresh
IMAGE: H&M
Even if the temperatures aren’t exactly tropical, the days are getting longer and the green leaves and birdsong of spring are just around the corner. Take your lead from organic textures and green hues to invite the colors of the new season into your home for an interior refresh. Will Taylor shows you how simple seasonal switch outs can lead to added style
Pillows, H&M, from $10, hm.com
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Spring, it’s all about layering When it comes to decorating, there’s a common misconception that you need to invest considerable time, money, and energy to really see payback for your efforts. Wrong! You can achieve a stylish new look in a space by simply swapping out a series of existing pieces to allow space to layer in new textures and colors—the key here being layering. Inviting a variety of new objects into a room creates a multifaceted scheme that looks professional and well edited. So this issue’s column isn’t about painting or wallpapering, but rather how to up the style factor of your rooms with added layers. Start small if you feel the decorating task ahead is overwhelming. Focus on zones within the room to help break the space up into manageable sections to refresh. For example, in the living room you could start with the couch and coffee table but leave the bookshelf and sideboard until later. Switch out the pillows and throws so that an array of gorgeous green hues cover the couch. On the coffee table, consider layering in a series of complimentary vases, ceramics, books—you can pull everything together to make it look neat and cohesive in a catch all tray. A textured wooden piece works really well against softer ceramic elements. As well as investing in a few new seasonal buys, take a peek around your home and look at what pieces you already have in other rooms, or hidden away, that you can use front and center in your refreshed green theme. Mixing existing pieces with new purchases will result in a curated and effortless look that will be as personal and it is stylish. Having conquered the smaller decorative accessories element of the room, turn your attention to bigger elements. You can use the seasonal blue-green hue as a way to bring visual balance to a scheme. Consider changing a plain white bookcase for a structural loft-style storage unit in a mint finish. You can then layer in cool white accessories and pieces to create a stylishyet-understated storage solution that coordinates with the other elements in the room.
Vases, Broste Copenhagen, from $16, brostecopenhagen.com
1.
Will’s tip! Textiles are the fastest way to refresh any room. Whether it’s new pillows on the couch, or fresh linens in the kitchen— like these gorgeous green and grey designs—you’ll instantly raise the style stakes of the space. Tea towels, $19 for pack of 2, brostecopenhagen.com
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2.
WILL’S PICKS
Will’s tip! Introduce personality and color into a room via a gallery wall of art—at Sweet Paul we’ve fallen in love with this gorgeous print by Lupen Grainne from Pottery Barn! Green river framed print by Lupen Grainne, Pottery Barn, from $59, potterybarn.com
1. Wooden box H&M, $15, hm.com 2. Candleholder Debenhams, $23, debenhams.com 3. Recycled glassware Sainsburys, from $4, sainsburys.co.uk 4. Hettie pillow Habitat, $115, habitat.co.uk 5. Reef jute rug West Elm, from $49, westelm.com
3.
6. Pastel herringbone salt cellar Leif, $45,leifshop.com 7. Parlour sofa CB2, $1999, cb2.com
4. 5.
8. Industrial green tall shelf with wheels Maisons Du Monde, $409, maisonsdumonde.com
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Covered in chocolate Text by Paul Lowe Photography by Kristin Gladney As a self-proclaimed chocaholic, you can maybe start to understand how thrilled I was when I was invited to take part in a week-long chocolate class at the International Culinary Center in New York. Let’s face it—what can top that? I showed up the first day with a butterfly-filled stomach and changed into my white chef’s uniform. It was my first time ever wearing one and I really liked it. It’s like wearing big comfy pajamas, not very sexy but definitely very comfy. After meeting my fellow students from all over the world, our amazing instructor Chef Michelle Doll-Olson, and her equally amazing assistant Chef Cynthia Peithman, we were ready to dive into chocolate. Making chocolate is not as easy as it might seem; it’s all about getting the temperature right—tempering, it’s called. You have to heat the chocolate, then cool it, and then heat it again. We learned different ways to do it and some trick to fix it if it goes wrong. And if you’re wondering, yes! There is a lot of sampling going on. We learned how to make truffles, peppermint patties, bonbons , dipping, and molding, and made a wonderful chocolate box. It was really a great experience—lots of hard work, but so cool. I’m not even going to talk about the amount of delicious chocolates you get to take home. I had chocolates for weeks. One of my favorite things we made were Rochées: almond slices, toasted with powdered sugar and orange liqueur. So wonderful. I was lucky enough to get the recipe to share with my Sweet Paul family. The International Culinary Center offers a wide range of amateur and professional courses in everything from Italian food to pastry and cakes. Check out their program at internationalculinarycenter.com
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Rochées Makes about 60
3 cups almonds, sliced ¾ cup powdered sugar 4 oz orange liqueur 1 cup candied orange zest tempered bittersweet or milk chocolate couverture, for covering 1. Preheat oven to 350°F. 2. Add the orange liqueur to the almonds and toss them to moisten slightly. 3. Toss the almonds with the powdered sugar to coat all of the nuts. 4. Toast the nuts for 5–10 minutes, or until golden brown, tossing them every few minutes to ensure even roasting. 5. Allow the nuts to cool thoroughly before mixing with the chocolate, or the warmth of the nuts may take the chocolate out of temper. 6. Combine a small amount of the roasted nuts with some finely chopped candied orange peel in a warm bowl—a slightly warm bowl will extend the working time before the chocolate hardens. Work in small batches, or the chocolate will set up before the piles are made. Put just enough tempered chocolate into the bowl to completely coat the nuts. 7. Using 2 small spoons, place small piles of the coated nuts, approximately 1¼” in diameter and almost as high, on a parchment-lined sheet pan. 8. Allow the chocolate to set in a cool, but not refrigerated, environment. After the chocolate is completely set, do not let the Rochées touch each other or they will take on a scuffed appearance.
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SWEETPAULMAG.COM | 43 noritakechina.com
❘ From Mormor’s kitchen Royals, chocolate, and Belgium: How I learned to bake my very first cake
The first recipe I made with my Mormor—or I should say first I can remember—was this really easy chocolate cake we baked one day to surprise my parents
Food+styling+photography by Paul Lowe
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I don’t think I was more than six. I clearly remember my Mormor reading the recipe from a very old and very greasy recipe card. She must have had the recipe for years. I can also clearly remember her telling me that we needed to use really good chocolate in it. She had a friend that lived in Belgium who would send her copies of Paris Match, a French glossy magazine mostly about Royals and really good baking chocolate. Mormor would always complain that Norwegian chocolate was too sweet and that nothing could ever beat Belgian chocolate. I loved looking in these magazines. Of course, I didn’t understand a word, but everything looked so chic. My favorite parts were of Grace of Monaco and her daughter Caroline... but back to the cake! My Mormor found a very easy recipe that I could manage to make. It turned out great and it was a big hit with my parents—so much so that my mother asked me to make more so that she could bring it to work the next week. I still make the cake. It’s super easy and fast! Just remember to use Belgian chocolate.
Paul’s Belgium Royal Chocolate Cake Serves 8
1 stick butter, melted 1 cup sugar 2 eggs 1 teaspoon vanilla extract 4 tablespoons good quality baking cocoa ¾ cup plain flour 1. Preheat your oven to 320°F. 2. Stir butter and sugar until the sugar is dissolved. 3. Add the eggs and mix well. 4. Stir in vanilla, cocoa, and flour. 5. Pour the batter in a buttered cake tin and bake for about 30 minutes. The cake is best if it’s a little under-baked in the middle, like a soft brownie. 6. Take out and let cool a little. Serve while still a little hot a la mode or with some whipped cream.
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Ticktack learning clock, Jäll & Tofta, $24, jaellundtofta.tictail.com
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IMAGE: Jäll & Tofta
❘ Gorg-wanna kids
1.
1. 2.
WILL’S FAVORITE
1. House boxes Famille Summerbelle, $41, famillesummerbelle.com 2. Themis Mono My Sweet Muffin, $42, mysweetmuffin.com 3. Crown jewel mirror Land of Nod, $99, landofnod.com
4. 3.
4. Geometric buildings cityscape print Mleko, $27, mleko.co.uk 5. Kid's indoor tent This Modern Life, $179, thismodernlife.co.uk 6. Shoes buttons t-shirt Bobo Choses, $32, bobochoses.com
5.
7. New school table with bench Land of Nod, $399, landofnod.com
6.
7.
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❘ Woof Hugo’s favorite treat
My youngest dog, Hugo, just loves apples. Whenever I eat one he comes running and sits patiently by my feet. He knows that the apple core is all his. I created this treat in his honor Hugo’s Apple & Lentil Treat Makes about 20 pieces
1 apple 1 ⁄3 cup lentil flour 1 ⁄3 cup whole wheat flour 1 ⁄3 cup all purpose flour 2 tablespoons olive oil 1 teaspoon agave nectar water 1. Preheat oven to 350°F. 2. Grate the apple into a baking bowl. Don’t peel it first. 3. Add flours, oil, and agave. 4. Add water a little at a time and mix the ingredients together. The result should be a sticky dough. If it’s too wet just add a little more flour. 5. Press the dough flat onto a baking tray covered in parchment paper. It should be as flat as pizza dough. 6. Bake for about 25–30 min. Cool on a wire rack. 7. Break up in pieces. Store in an airtight container.
Food+styling+photography by Paul Lowe
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1.
1.
2.
PAUL’S FAVORITE
3.
1. Beechwood leash hooks Cloud 7, from $19, cloud7.de
4.
2. Daplyn Grey Harris tweed dog blanket Love My Dog, $249, lovemydog.co.uk 5.
3. Hand-crocheted doggy Kelli Cloud 7, $52, cloud7.de 4. Ceramic Bertie Plum and Ashby, $53, plumandashby.co.uk
6.
5. Custom watercolor dog note cards Kori Clark Design, $9, etsy.com/shop/ KoriClarkDesign 6. Hippy dog tee Growler, $45, growler-london.co.uk 7. Pastel Point dog bow tie Not on the Hight Street, $13, notonthehighstreet.com
7.
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â?˜ One for the season
Food+styling Michaela Hayes, Crock & Jar | Photography by Paul Lowe
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Happy anniversary, Sweet Paul! What a beautiful five years it’s been. And spring is a wonderful season in which to celebrate When Paul told me this was an anniversary issue, I naturally wanted to bake a cake. And since this column is all about preserving the seasons, I set out to create a jam worthy of a fruit-filled cake for a Sweet Paul celebration. Rhubarb is one of my spring favorites. Botanically a vegetable, rhubarb breaks the rule that vegetables are low acid foods by being almost as acidic as citrus. As it cooks down, this jam turns a brilliant shade of pink; the apples, sugar, and vanilla add sweet and sultry notes; and the salt brings out the acidity. A rule-breaker jam that’s beautiful, tart, and sweet—sounds like Sweet Paul to me! Of course, you can enjoy this jam in a multitude of ways, from topping toast to pairing with pork (Paul’s suggestion!), and it is just sublime in this almond sponge cake with dark chocolate icing. For the cake recipe shown here, go to crockandjar.com. Vanilla Rhubarb Jam
4 medium apples, peeled 7 cups rhubarb, diced 1½ cups sugar 1½ teaspoons vanilla ¼ teaspoon salt 1. Core and finely chop or purée apples. In a wide saucepan, mix with rhubarb, sugar, vanilla, and salt. 2. Cook over medium heat until the jam is thickened and starts to appear dry, about 20 minutes. 3. Cool jam and refrigerate. Or, to can the jam, pour it into warm, clean jars and process for 10 minutes in a boiling water bath.
Sweet Paul Eat & Make Charming Recipes + Kitchen Crafts You Will Love
Available at Amazon, Barnes & Noble, and IndieBound
SPR I NG 2014
S U M M E R 2014
Download all back issues as PDF files! gumroad.com/sweetpaul 52 | SWEETPAULMAG.COM SPRING 2015
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The great escape This delightfully quirky flea market has city slickers heading for the hills Just inside Catskill National Park at the foot of Slide Mountain is an oasis of cool known as Phoenicia. Once a sleepy one-street river town in New York’s Catskill Mountains, Phoenica is now a destination spot for the ultra-urban New Yorkers, who flock to the town of just 309 people to float down the winding Esopus Creek or just take in the any number of Adams-esque views. The charming town, just 2.5 hours from New York City, also has another draw—the Phoenicia Flea, a delightfully curated market of regional artisans headed up by James Anthony. In 2012, a small group of Anthony’s friends opened The Graham & Co, a rustic-chic Phoenicia getaway. The tastefully outfitted motel—think industrial lighting fixtures, reclaimed wood walls, cowhide rugs— immediately appealed to indie hipsters, who were eager to trade the hustle and grind of the city for a weekend of lazy afternoons spent poolside and an evening of campfire s’mores. Soon after, Small Room Collective, a mobile mercantile & gallery space, approached the hotel about setting up their pop-up airstream shop on the hotel
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Top: photo by Brett Kozinn Center: courtesy of Escape Brooklyn Bottom: photo by Brett Kozinn
property. Its success, says Anthony, “was the catalyst for us to do a bigger event. We had the space and the means to promote it.” Last summer, The Graham & Co hosted the first Phoenicia Flea, with vendors representing the very best the region has to offer in handcrafted food, drink, confection, jewelry, accessories, apothecary, and housewares. It returns Memorial Day weekend this year, with fleas held monthly through autumn. Roadtrip, anyone? AS: What was the inspiration behind starting the Phoenicia Flea? JA: It really was the town of Phoenicia. It’s small but very special and very lively. It’s right in the heart of the Catskills and a hub for the entire region. I wanted to see a makers flea market in Phoenicia for years. I always believed the town could sustain one. AS: Did any other flea markets serve as inspiration? JA: Flea markets in general. The wonderful feeling of browsing on a weekend away. Having a treat and finding some treasure. AS: What is your background? How did it all come together to create something so amazing? JA: I’ve personally worked in music, beauty, design, and hospitality. What I love most is working with creatives and organizing environments for them to flourish. It’s a lot of work but easy as pie. AS: Did you run into any challenges getting it started? JA: The only real challenge is logistics, but from the tents and tables to the makers and sellers our goal is always to build an overall aesthetic. To tell a story. To hopefully create a magical experience for everyone. AS: Are there any vendors that you you’re really loving right now? JA: I’m very proud of Materia Designs, Andrew Molleur, The Brew & Compass, Straw & Gold, and Captain Blankenship. The Phoenicia Flea was sort of their debut to the Hudson Valley markets. I come across makers and sellers any number of ways. I love strong brands, craftsmanship, and a unique point of view.
Top: photo by Brett Kozinn Center: courtesy of Escape Brooklyn Bottom: photo by Katie Anello
AS: How would you describe the typical Phoenicia Flea experience? JA: We do want to have an elevated taste level, but it must always be accessible. Something for everyone. We want it to look and feel and smell and sound like an unforgettable event. Food, fun, community, creativity. The Catskills are the perfect backdrop. Visit thegrahamandco.com and phoeniciaflea.com for more information.
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OMBRE BRÛLÉE Ice Cream
ULTRAMARINE BLUE Buttermilk Frozen Yogurt
PERSIAN ORANGE Buttermilk Frozen Yogurt
GARANCE VERT CL AIR Ice Cream
NOIR D’IVOIRE Ice Cream
CADMIUM YELLOW Buttermilk Frozen Yogurt
What does COLOR taste like? The COLORS Collection Spring 2015 jenis.com/colors
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features
SPRING 2015 | ISSUE NO. 20
PHOTOGRAPHY by Dietlind Wolf
The beauty of the egg Cakes & cocktails Green & fresh spring Call the plumber The colors & shapes of spring When Paul met Genevieve An exploration in bloom Bread, bread, bread! Ich bin ein Berliner Heading to Hudson, NY
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The
beauty
of the
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egg
Every year we try to come up with new and beautiful ways to color Easter eggs. Dietlind has taken egg coloring to a whole new dimension with these eggs—they are a mix of modern art and jewels. They will make your Easter a beautiful one Crafts+styling+photography by Dietlind Wolf
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cakes & cocktails Sweet Paul Magazine is five years old! What better way to celebrate than with two of our favorite things. Let’s face it, life would be very boring without cakes and cocktails. Cheers, and here’s to the next five years! Food+styling+photography by Paul Lowe Wallpaper by Kelly Wearstler
Pomegranate & Hibiscus Happy Days
Amaretto Cake with Pomegranate SWEETPAULMAG.COM | 69
Green & fresh
spring
SPRING IS HERE, AND WE’RE CRAVING SALADS, FUN CRAFTS, AND WONDERFUL COLORS Recipes+crafts+styling+photography by china squirrel
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ASPARAGUS, WATERCRESS, & NASTURTIUM SALAD SWEETPAULMAG.COM | 79
CAll the
pLUMber
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Turn materials from the plumbing section at your hardware store into cool craft projects Crafts by Paul Lowe+Paul Vitale Styling+photography by Paul Lowe
Lamp
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the
colors & shapes spring of
Food+styling+photography by Melina Hammer
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Lemony Cucumber Carpaccio with Créme Fraîche & Trout Roe
Shaved Heirloom Carrot Beet Salad with Radish Microgreens & Pomegranate, Molasses, & Thyme Vinaigrette
Their sweetness and wafer-thin crunch, along with the zingy-savory-sweet dressing, makes for a stunning addition to every table
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Citrus Flecked Wild Blueberry Crostada
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HELLEBORES, Winter Hazel, and Mahonia 116 | SWEETPAULMAG.COM SPRING 15
in Photography by Ellen Hoverkamp | Text by Paul Lowe
Bread,
Bread,
Bread
What is better than bread? Not much! And if you make it yourself you can eat it fresh out of the oven with a little butter and cheese. My kind of heaven Food+styling+photography by Paul Lowe
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Ich bin ein Berliner Food by Jutta Deutscher Styling+photography by Oliver Brachat
Schmalz Ravioli with Jam 132 | SWEETPAULMAG.COM SPRING 15
The Berliner is one of the most famous German pastries, with endless versions of fillings (jam, chocolate, fruit). One popular legend is that the berliner was founded by a sugar baker in 1756, who worked as cannoneer for Friedrich the Great, but was unable to do his work. He was permitted to stay in the fields as a baker. He created the first pancakes, then formed the dough into the typical ball, shaped like a cannonball. Because there was no oven in the field, he deep-fried them in a pan over am open fire
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Text+photography by Frances Janisch
Heading to
Hudson, NY