Issuu

happy spring! NESTING NORDIC-STYLE BAKING STRAWBERRY JAM JAPAN

SPRING 2018

B:8.25” T:8” S:6.875”

N AT U R A L LY B E AU T I F U L R E S U LT S ®

S:9.75”

PRE-TOX: A WHOLE NEW CONCEPT IN SKIN DEFENSE.

2 SWEETPAULMAG.COM SPRING 2018

New AVEENO® Pre-Tox Day Mask with broad spectrum SPF 30. Its pollution-fighting formula is supercharged with antioxidant blackberry complex and green tea. It fights environmental aggressors and keeps your skin looking young for longer. FOLLOW US @SWEETPAULMAGAZINE

CONTENTS spring 2018

5 What's Up Sweet Paul 10 To Market, To Market 12 My Happy Dish 16 Handmade 18 Mormor's Kitchen 20 Bookmarked 24 Cabbage and Nettles 30 Healthy Appetite 36 Friends Are For... 44 Woof 50 Put a Lid on It!

features 56 Happy Spring! 68 Strawberries Are My Jam 76 Nesting 84 Nordic-Style Baking for Spring 94 That's a Sandwich! 102 Imaginary Boundaries

PHOTOGRAPHY BY CHINA SQUIRREL

112 Cheers!

SWEETPAULMAG.COM 1

2 SWEETPAULMAG.COM SPRING 2018

Henry Street Studio handmade ceramics platters bowls plates pitchers mugs bottles spoons salt cellars & more

www.henrystreetstudio.com photo by Julia Gartland

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Paul Lowe Founder & Editor-In-Chief paul@sweetpaulmag.com Paul Vitale Marketing & Business Development Director paulvitale@sweetpaulmag.com Joline Rivera Creative Director joline@sweetpaulmag.com Nellie Williams Graphic Designer nellie@sweetpaulmag.com Leigh Angel Copy Editor copyeditor@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

CONTRIBUTORS Lova Blåvarg Susanna Blåvarg Megan Breukelman Quyn Duong Christopher Doyle Photography Brandon Harman Micheala Hayes Jatta Heinlahti Dorie Herman Johanna Levomäki Minna Lilja Sanna Kekalainen Michael Marquand Matthew Novak Reetta Pasanen Anson Smart China Squirrel Lacey Taylor Dietlind Wolf Follow us on Instagram @sweetpaulmagazine @jolinerivera @otherpaul @paululowe @paulloweceramics

WHAT'S UP SWEET PAUL

PHOTOGRAPHY BY QUYN DUONG

Spring is a time to reflect and sometimes to start over. And that’s what I did in more ways than one. In early winter, we packed up our Brooklyn apartment and moved to upstate New York. We now live in a small town called Kingston. You come to a certain age when you just want to simplify things. We got more space, outdoor space for the dogs, and peace and quiet. And we are only two hours away from Manhattan. It’s so cleansing to move. I have always been very good at throwing out or giving away stuff. But still we had a lot. So for every piece, I took a long, hard look to make sure I really needed it. Turns out, I didn’t need as much as I thought. I also made some changes to the magazine you are holding in your hands. There’s a new format, new paper, and a new price. It’s a a few dollars less, but you’ll find the same great content as always. I really hope you’ll love the new format. So if you are moving, cleaning out a closet, or simply organizing a drawer, I wish you a very happy, renewing spring. Enjoy!

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Flowers for events, gifts, anD monthly subscriptions

Flowermuse.com Get 15% off with code SP15

SPRING PICKS Burst Lamp Shade in Turqoise, from $45

Wild Flowers Pillow, Soft Blossom, from $44

The Sunday Blues 8×8 Pin Board, from $52

SWEET PAUL STOCKIST SPOTLIGHT

Bolina

Stabekk, Norway What makes Bolina a sweet spot to visit? We have a hand-picked mix of carefully selected pieces from interiors and furniture to clothing, accessories, and jewelry. All in a creative and unique setting. (Sweet Paul agrees. When I was living in Oslo, Bolina was my favorite shop to get props for photo shoots— always on trend.) How would our readers spend the rest of the day in and around Stabekk after visiting Bolina? Unfortunately Stabekk is not a “happening” place. We would rather 8 SWEETPAULMAG.COM SPRING 2018

recommend our visitors see Oslo, only 10 minutes away. We love to eat at Sentralen, drink coffee at Tim Wendelboe, or meet for drinks at Torggata Botaniske. And maybe a take stroll around Folkemuseet, a wonderful outdoor museum in Oslo filled with old buildings from all over Norway. It’s really a must-see.

Hand Drawn Herringbone Hamper, $68

Where does Sweet Paul find a home in your shop and who takes it home? The magazine is in the best place in the store—right by the cashier Modern Rebelling Polka Small Stool, $68

What is your favorite Sweet Paul craft idea or recipe? Your Bløtkake is amazingly good. It has become a staple in our household for any holiday. Bolina will ship Sweet Paul Magazine all over Europe. Visit bolina.no

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MY HAPPY DISH This dish makes me happy because...

Summer Starter As the days get warmer, Iâ€™m trying to force summer to come early with this seasonal refresher. It's perfect for a party. Put on some good music, switch on the mood lighting, and let the good times roll. Food + Styling + Photography by Paul Lowe

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Tequila Soaked Watermelon with Chili and Lime

2. In a bowl, mix tequila and lime juice, and pour over the watermelon.

SERVES 6–8

1/4 medium watermelon 1/2 cup tequila (or more) juice from 2 limes pinch red chili flakes grated zest from 2 limes

3. Place in the fridge, and let it marinate 1 hour on each side. 4. Take out and place on a serving tray. Top with a pinch of red chili flakes and grated lime zest.

›

Don't throw away the juice from marinating the watermelon—it makes a fab cocktail!

1. Cut the watermelon into slices and place flesh down on baking trays.

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RO S É G O E S

I R O O U L S. G ODU INTR

CING GLORIA FERR ER

Brut Rosé

Rich with color and fresh, lively fruit flavors, the new Gloria Ferrer Brut Rosé showcases Pinot Noir from our estate vineyards in Carneros.

GLORIAFER RER.COM

RIA FERRE

R CAVES &

VINEYARD

S, SONOMA

14 SWEETPAULMAG.COM SPRING 2018

, CA

Rediscover your

Cookbooks

For a 3 month trial enter the code SP17 when you sign up

Learn more at www.eatyourbooks.com FOLLOW US @SWEETPAULMAGAZINE

SWEETPAULMAG.COM 15

mormor's kitchen Carrying on my Grandma's cooking

Fit for a Prince Mormor saves Paulâ€™s birthday with her culinary savvy and skills, and a dash of her usual magic Food + Styling + Photography by Paul Lowe

18 SWEETPAULMAG.COM SPRING 2018

GROWING UP, springtime was my favorite time of year. Not only was winter gone—I was not amused by winter—, but spring is my birthday season. And let’s face it, my birthday was a big deal. At least in my head. My birthday is April 21, which happens to be the same day as Queen Elizabeth's birthday. When I was a schoolboy, I wrote the Queen a letter informing her that we had the same birthday. I got a response a few months later from a lady in waiting telling me the Queen sent her regards. Guess who was the hero of that week’s show and tell? Later that spring, Mormor, as usual, was baking my favorite cake for my birthday: her dark and decadent chocolate cake with lots of chocolate cream. But that day, somehow the cake did not turn out right—it was totally deflated and just a mess. The cake could not be saved. My guests were on their way, and panic broke out in the house. Mormor kicked us all out of the kitchen saying she would fix it and not to worry. I was worried. My friends arrived. We ate hot dogs and candy until it was time to bring out the cake. Mormor emerged from the kitchen with a white cloud topped with crushed cookies and berries. It was quite the sight. And it was delicious! Made with egg yolks, sugar, and heavy cream, we call it Raw Cream in Norway, and it’s so easy and fast to make. Mormor saved the day, and ever since, Raw Cream has been a spring favorite in my house. And in case you were wondering what happened to the chocolate cake, we spooned it into bowls and ate it with the chocolate cream on top.

Raw Cream with Cookie Crumbles and Berries SERVES 4

3 egg yolks 3 tablespoons sugar 1 cup heavy cream 10 cookies of your choice, crushed 1/4 cup toasted sliced almonds 11/2 cup mixed berries 1. Whisk egg yolks and sugar until light and thick, takes a few minutes. 2. Whisk the cream into a smooth whipped cream and fold gently into the egg mixture. 3. Spoon the cream into bowls or a serving dish and top with cookie crumbles, almonds, and berries.

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bookmarked Books we're loving this spring Food for Life: Delicious & Healthy Comfort Food from My Table to Yours! by Laila Ali, $30 The Modern Dairy: Nourishing Recipes Using Milk, Yogurt, Cheese and Cream by Annie Bell, $28 Get It Together!: An Interior Designer's Guide to Creating Your Best Life by Orlando Soria, $40 Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking by Anya Kassoff, $35 Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals by Gena Hamshaw, $25 Soul: A Chef's Culinary Evolution in 150 Recipes by Todd Richards, $35 Design by Nature: Creating Layered, Lived-In Spaces by Erica Tanov, $35

20 SWEETPAULMAG.COM SPRING 2018

The PEARfect Topping! Pears are one of my favorite summer fruits. When my friends at Sipp asked me to create a summer recipe using one of their fabulous sparkling organic sodas I just knew that I had to feature their Summer Pear flavor!

Summer Pear Ice Cream Topping Serves 4 1 x 12 ounce bottle of Sipp Summer Pear Soda 2 tablespoons turbinado sugar 2 pears, pitted but peel on, cubed For serving: Ice cream Fresh mint

1. Pour the bottle of soda into a saucepan and add the sugar. 2. Bring to a boil and let the syrup simmer on low for about 15-18 minutes. It should turn into a dark and thick syrup. 3. Add the cubed pears and simmer for another 6-7 minutes until the pears are a bit soft. 4. Cool and serve on big scoops of ice cream!

TIP! To make the beautiful pear garnish, slice a pear thinly and brush it on both sides with the syrup. Place on a parchment-lined baking sheet. Bake at 350Â°F for about 30 min, or until dry. Allow to cool and use as garnish!

WHATâ€™S IN A SIPP? Nothing Artificial Certified Organic 100 Calories or Less Lightly Sweetened with Agave www.haveasipp.com

A DV E R T I S I N G F E AT U R E

Mix textured elements such as a unique fabric with a nice print and natural wood vessels.

Surprise your guests with smaller floral moments throughout the table and a few lidded jars or vessels filled with sweets for after dinner.

Limit your color palette to three important tones like we did here with the blue, yellow, and white.

Make it personal by adding a place card with hand calligraphy and a printed menu for each guest.

A DV E R T I S I N G F E AT U R E

Anatomy of a place setting Setting a beautiful table is like putting together the perfect outfit. Start with the basics: color, form, and texture. Use the season and setting to help inspire your color palette. Define your style by choosing forms such as modern, eclectic, or whimsical. Finally, layer textural elements to add depth and interest to the setting.

A deep, saturated color in the linen, such as this beautiful blue tone, adds instant drama to your table.

Available in 5 colors! Black, White, Grey, Navy, and Red

The Colorscapes collection features organic motifs subtlely interpreted as a tone-on-tone surface decoration. The entire collection is available in place setting components, as well as extensive accessories, to mix and match in your own curated dinnerware collection. Colorscapes offers 3 textures (Swirl, Dune, and Snow) and 5 colors (Black, White, Grey, Navy, and Red), all of which are perfect together or on their own.

Layer your place settings with subtle tone for the first course plate and a clean neutral for the base plate.

Featured: WoW (White-on-White) Swirl, and GoG (Grey-on-Grey) Swirl.

noritakechina.com

How did you come up with the idea of doing embroidered vegetables? Since the mid-1980s I have machine and hand stitched—I stitched full-size soft sculptures, lawn mowers, ladies in tights. I love the challenge of stitch and always try to push the boundaries as much as possible.

›

To see more of Rachel’s work, go to cabbagesandnettles.com

I love that your vegetables have tons of personality. Is this important to you? Oh yes, I put my heart and soul into making them. I spend hours analyzing and studying vegetables. My studio is a litter of rotting vegetables. I think making them is bonkers and timeless, which is a true reflection of my personality. Why textile embroidery? What draws you to it? I love the way I am able to manipulate and to deconstruct each vegetable’s stem, leaves, and roots. Making a textile vegetable is a challenge; I mix my colors and different thread weights, building up layer upon layer of stitch before I sculpt. What draws me to textile vegetables? We all eat vegetables, so why not make them! Go through the process. How do you start? I start by going to my local fruit and vegetable farmers market. I love rummaging around in boxes of vegetables covered in soil. I scrutinize their shape, size, and weight. I make my own patterns, so each vegetable is unique. I even stitch the soil. How long do your pieces take to make? It depends upon the vegetable. It can take from 1 day to 3 weeks. I love the art of stitching and creating a whole vegetable from nothing. What are some simple embroidery tips for Sweet Paul readers? Don’t be afraid of experimenting with machine tensions or making mistakes. Relax and enjoy it! 26 SWEETPAULMAG.COM SPRING 2018

2018 SEASON Apr 14th & 15th - Cucina Barn - Woodstock, NY Apr 28th & 29th - Artists & Fleas - SoHo, NY May 12th & 13th - The Williamsburg Hotel - Brooklyn, NY May 26th & 27th - Lumberyard - Catskill, NY June 9th & 10th - The Williamsburg Hotel - Brooklyn, NY June 16th & 17th - Emerson Resort & Spa - Mount Tremper, NY July 14th & 15th - Hotel Dylan - Woodstock, NY July 21st & 22nd - The Williamsburg Hotel - Brooklyn, NY Aug 4th & 5th - Turn Park - West Stockbridge, MA Aug 11th & 12th - The Williamsburg Hotel - Brooklyn, NY Aug 18th & 19th - Asbury Park Boardwalk - Asbury Park, NJ Sept 1st & 2nd - Scribner’s Catskill Lodge - Hunter, NY Sept 14th & 15th - The Williamsburg Hotel - Brooklyn, NY Sept TBD - Terrain - Glen Mills, PA Oct 6th & 7th - Hasbrouck House - Stone Ridge, NY Oct TBD - Terrain - Westport, CT Nov 23rd & 24th - TBD - Catskill, NY Dec 1st & 2nd - TBD - Brooklyn, NY For updated information please visit us at phoeniciaﬂea.com!

A nomadic market of makers & merchants from the Catskills, Hudson Valley & beyond!

Design Changes Everything.

jolinerivera.com

@jolinerivera

Hey Mom, Here's the dinne rware I was te lling you about! It has multiple options for dinne r plates, salad plates, bo wls, and we can ch oose from mugs or cups and sa ucers (or both)! Let me know w hat you think! Yo u can see the whole collection at macys.com Love, Amy

woof Dogs have favorite things too!

Rebel paws Two fashion-savvy Brooklyn pups are bringing glam back to the dog park Text by Dorie Herman Q: Who are you and what is Rebel Dawg? A: We are Mika and Charlie, two Japanese Chins from Brooklyn, NY, who have a fetching fashion sense, a keen eye for functional design, and a fire in our bellies to rock the dog fashion world. Rebel Dawg is the first of its kind, completely customizable ID tag and charm system. Each style comes in multiple colors, sizes, and a mini charm of your choice to add extra swag. We make everything with our own paws in our Brooklyn workshop. Our motto is Make It Personal! Q: How did you decide to start Rebel Dawg? A: Our Mom works in fashion accessories. She would bring home new tags for us, and we’d be like, "um, yeah, nope.” They were noisy, heavy, left stains on our fur, and they had no personality or sense of fashion. We were like, “Look. Here are the shapes and colors we like. Figure it out.” So after rounds of designs, tweaks, and edits, plus tons of testing with our besties, voilà! Rebel Dawg was born! Q: What sets you apart, and what is your most popular style? A: Rebel Dawg is trend right, super quiet, customizable, lightweight, and ultra cool. Once you’ve created 44 SWEETPAULMAG.COM SPRING 2018

your Rebel Dawg set, you’ll never go back to basic ID tags, because REBELS ARE NEVER BASIC. ID Tags are def our #1 item. StarStruck is a fave, and Nameplates are tres chic! Everyone adds an Alpha Initial too—personalization is so on point! Q: How you incorporate philanthropy into your work? A: A percentage of each sale goes to a quarterly selected charity. Celebrity philanthropist Chloe Kardoggian is the face of our charity division—she’s a dog who knows just what causes need our help. Q: Who are you dying to collab with? Do you have any in the works? A: We do have super-secret collaborations coming, but we need to keep them on the DL! We would LOVE to collab with Eye of the Dog—we think

they’re divine—plus Dolly Pawton, King Bentley, and fashion icons Ella and Coconut Bean. Q: What’s next for Rebel Dawg? A: Since our kitty friends definitely need help in the style department, we are launching Rebel Kitteh for Spring 2018, and then, come Summer 2018, we will be helping our humans step up their style game too! Q: How can dogs get their paws on your tags? A: Just go to rebeldawg.com and shop away. Sweet Paul readers can get 10% off their first order with the code SWEETPAUL10!

FETCH

SWEET PAWS Text by Dorie Herman

Leather Collars, $90, houndcollection.com

HURRICANE MARIA not only devastated the people of Puerto Rico, but its large sato (slang for stray dog) population and the rescue organizations that help them. Animal Lighthouse Rescue (ALR) is one whose shelter in Puerto Rico was destroyed, along with the homes of many of its volunteers. ALR was founded in 2012 by a team of three dedicated members of the animal rescue community, Julie Sinaw (President), Tania Isenstein (Board Chair), and David Brownstein (former Board Chair). The impetus was when Sinaw visited a shelter outside of San Juan. Sinaw said, “This shelter was more of a hoarding situation. There were over 150 dogs in a falling-down house, in cages stacked one on top of each other. These dogs never left their cages. Their cages had wire bottoms, so when they defecated, it would land on the dog below. It was heartbreaking … then I found out that the shelters in Puerto Rico had (and still have) and 99% kill rate. These dogs had no chance … I was hooked. I knew I had to save these dogs.” Soon the organization was bringing dogs (and occasionally cats and even one pig!) from Puerto Rico to New York, where they had vastly improved odds. To date they have helped home over 1700 animals and plan to expand their board and volunteer network to increase their capabilities. Isenstein says, “These dogs make the best family dogs. Despite the conditions they have experienced, satos are remarkably happy and friendly dogs. Living on the streets, they encounter all different types of people, children, cats, and dogs—and also chickens, lizards, horses, cows and pigs!” As an all-volunteer organization, it takes a lot of hands to keep running. “We need lots of help—from foster homes, to walking the dogs to transporting dogs from the airport—we have a lot of opportunities for people to help!” says Isenstein. Volunteers can sign up at alrcares.com/volunteer.

Indigo Dog Scarf, $32, houndcollection.com

Cotton Canvas Foldable Water Bowl, $36, foundmyanimal.com

SWEETPAULMAG.COM 45

introducing a new publication from

Celebrating the sweet moments in life

Order yours today! mrspweddings.com

Sweet Paul Eat & Make “Sweet Paul has been inspiring my family and I for years with his stylish take on crafts and food. Paul’s Nordic roots and New York taste shine in the delicious and distinctive dishes he has created in Sweet Paul Eat Make.”—Tyler Florence

Available at Amazon, Barnes & Noble, and IndieBound FOLLOW US @SWEETPAULMAGAZINE

SWEETPAULMAG.COM 47

Zest! Zip! Zing! A delish Pecan Blondie paired with a Zesty Orange & Grapefruit Paloma Cocktail!

48 SWEETPAULMAG.COM SPRING 2018

Zesty Orange & Grapefruit Paloma Makes 1 cocktail

Ice ¼ cup freshly squeezed grapefruit juice ¼ cup mescal or tequila Sipp Sparkling Zesty Orange soda Fresh mint and candied chili 1. Fill a glass with ice. Pour in grapefruit juice and tequila. 2. Top with zesty orange soda. 3. Serve with some mint and a candied chili. When my friends at Sipp asked me to make a dessert and cocktail pairing I knew just what to do! I’ve always loved pecan blondies, they remind me of a cookie my grandmother would make when I was a boy. My Zesty Orange & Grapefruit Paloma goes so well with the blondies that I doubt I’ll ever make these recipes separately! Sipp Sparkling Zesty Orange soda is the star of this winning combination!

Zesty Orange & Pecan Blondie Makes 16 squares

¾ cup chopped pecans 1 ½ stick unsalted butter, soft 1 cup packed light brown sugar ² 3 cup sugar ¾ 2 large eggs grated zest from 1 orange pinch of salt 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 1 teaspoon baking powder 1 cup white chocolate chips 1. Preheat the oven to 350°F. 2. Place the pecans on a baking tray and roast them for 5-6 minutes, cool. 3. In the bowl of a mixer, beat butter and sugar until light and creamy. Add the eggs one at a time, mix well. Add orange zest, salt, and vanilla. Mix in flour and baking powder, and once you have a smooth batter, mix in roasted pecans FOLLOW US @SWEETPAULMAGAZINE

and chocolate chips. 4. Butter a 9x9 square baking tin and spoon the batter in. Smooth the top with a spatula. 5. Bake for 45-50 minutes or until a cake tester comes out almost clean. 6. Cool on a wire rack and cut into pieces. Serve with the candied orange peel.

Zesty Orange Candied Peel & Chilies For the orange: 1 large orange 1 can or bottle of Sipp Sparkling Zesty Orange soda 1 cup sugar For the chiles: 8 green chilies 1 can or bottle of Sipp Sparkling Zesty Orange soda 1 cup sugar 1. Start by cutting off the orange peel. Use a sharp knife and cut off as much of the white pith as you can. Cut the peel into thin strips. 2. Add soda to a saucepan and bring to a boil. Add the peel and whole chilies, and let it simmer for 30 minutes. 3. Drain off the soda. 4. Add sugar to a large bowl and toss the peel and chilies. Let it sit overnight. 5. Dust off most of the sugar. Store in an airtight container. SWEETPAULMAG.COM 49

put a lid on it! The essential guide to canning and preserving

Under Pressure Our own Michaela Hayes shows you how to make ginger beer at home that will knock your socks offâ€”safety goggles optional Text + Recipe by Michaela Hayes Photography by Paul Lowe

50 SWEETPAULMAG.COM SPRING 2018

WILD FERMENTED GINGER BEER is alive! And after years of making it, my wife, Jane, and I have come to respect the process and approach it with the appropriate caution. The result is worth any risk. Our ginger beer adventure started, as did many of our early fermentation efforts, with the book Wild Fermentation by the wonderful Sandor Katz. Every available corner of our tiny apartment was filled with bubbling crocks and jars. We put our first attempt at ginger beer in a cardboard box between the kitchen table and the worm composting bin. About a week and a half later, sitting in the living room, we heard an explosion from the kitchen. One of the bottles had literally blown its top. Because we had wisely kept the bottles in a box, the glass shards and gusher of ginger beer were mostly contained, worms unscathed. We moved the remainder of the batch to the refrigerator and, after it had cooled down and was safer to open, we discovered it was delicious. Undeterred, our ginger-beer-making love affair grew. We bought a bottle capper and a bottle brush so we could repurpose used beer bottles, cleaning and filling them with individual portions of ginger beer. In 2010, Jane and I moved to Santa Cruz, California, where she was one of 33 apprentices at the UCSC Center for Agroecology and Sustainable Food Systems (CASFS).In the afternoon, the cooking team would be the “cookie fairy,” bringing a much-welcome energy boost to the farmers working in the fields and gardens. On one of Jane’s days to cook, she and her friend Claire, decided to make a batch of refreshing ginger beer to revive their peers working in the hot sun. We dutifully scoured the recycling bins for recappable beer bottles, started a thriving ginger “bug” in the

farm center kitchen, and bottled up dozens of bottles of ginger beer well before the big day. Claire had heard our story of exploding bottles and was understandably nervous. Claire and Jane decided they would don the plexiglass safety shields from the farm workshop—as much for the drama as for safety. But, by then, the ginger beer was appropriately chilled, and the apprentices were delighted. Like many fermented foods and drinks, the process for making ginger beer is relatively simple; it just takes time. So be patient. It’s worth the wait.

3. Add the lemon juice and ginger bug starter to the cooled ginger liquid.

Ginger Beer

6. Chill the ginger beer well before opening. Once open, enjoy immediately. **

YIELD 1 GALLON

1 cup ginger “bug” starter 4 to 6 inches fresh (preferably organic) ginger 2 cups sugar, plus more to make the bug 1 gallon, plus 1 cup water 2 lemons, juiced bottles with tight lids, such as growlers or those with bale-and-wire, swing-top caps FOR THE “BUG”

1. Stir 2 teaspoons grated ginger and 2 teaspoons sugar into 1 cup of water. Cover with a towel or cheesecloth, and put in a warm place overnight. Add another 2 teaspoons of ginger and sugar every day or two, stirring to combine. When bubbles appear (after 2 days to a week), your ginger bug is ready to go. FOR THE GINGER BEER

2. Grate the remaining ginger (we like it spicy and strong at our house, so we use at least 6 inches). Heat in a large pot with sugar and water. Bring the pot to a boil, cover, and lower to a simmer for 15 minutes. Allow the pot to cool to body temperature.

4. Strain the liquid gently through a fine strainer. Pressing on the solids will give you a cloudier ginger beer. 5. Pour liquid into bottles and seal. Allow bottles to sit at room temperature for a few days to a week (until tiny bubbles appear at the top of the bottle), and then put into refrigeration.* The ginger beer will continue to ferment slowly while in refrigeration and become more bubbly and less sweet as it sits.

* This step can be a bit tricky and sometimes dangerous. Wild bacteria and yeast feed on sugar, and turn it to carbon dioxide, creating bubbles. There are several options to minimize risk of overcarbonation. First use heavy glass bottles meant for carbonated beverages (such as beer growlers). Second, use plastic bottles. When the plastic bottle becomes taut from expanding gases, you know it is time to put everything in refrigeration. A third option is to keep your bottles inside a box, while the ginger beer ferments. Just don’t forget about them! Cooling the bottles before you open them slows the live activity inside the bottle and will help keep your bottles from gushing when you do open them. ** Save a portion (a cup or more) of your ginger beer in the refrigerator to use as your bug the next time and cut down on your lead time for the recipe. We have kept that thriving ginger bug starter culture from the CASFS farm center kitchen alive and well over the past eight years.

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INTRODUCING

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Spring

2018

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HAPPY Spring!

These are my favorite dishes to cook in the spring. Bursting with flavor, colors, and deliciousness, they are all pretty healthy too. I mean, look at all of those vegetables. Happy spring cooking, everyone!

Food + Styling + Photography by Paul Lowe

Dill Crabcake BLT with Cucumber Salad: These crabcakes are so juicy that you will want to make them over and over. I buy an extra bun to make my very own fresh breadcrumbs to use in the mixâ€”it makes a big difference. The cucumber salad recipe is from my dear friend, fellow Norwegian, and all-around great gal Genevieve.

56 SWEET PAUL MAGAZINE SPRING 2018

Thyme-Roasted Radishes: Roasting radishes makes them so tender and sweet—somewhere between a sweet potato and a white potato—and thyme is their perfect partner. You can serve these radishes fresh from the oven or add them cold to salads.

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Homemade Strawberry Jam

Strawberries Jam china squirrel shares her love of making jam with a harvest of sweet spring strawberries

Recipes + Photography + Styling by china squirrel 68 SWEET PAUL MAGAZINE SPRING 2018

Strawberry, Rhubarb, and Balsamic Pavlovas: Moorish, sticky, and not overly sweet, these mini pavlovas are hard to resist. Serve with whipped cream and extra jam on the side. FOLLOW US @SWEETPAULMAGAZINE

SWEETPAULMAG.COM 69

Bowerbird Nest: Male bowerbirds use their nests to impress and seduce females. They collect brightly colored objects in a single color range to catch their ladyâ€™s eye. And, as the colors fade, the swap out the pale objects for new, brighter ones.

NESTing

76 SWEET PAUL MAGAZINE SPRING 2018

While walking in nature, Dietlind Wolf discovered three bird nests that inspired her to create this series featuring tiny, architectural wonders. Crafts + Styling + Photography by Dietlind Wolf

Cubeb Pepper and Honey Nests

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NordicStyle Baking for Spring

These just-picked baked goods bring out the best of the seasonâ€™s flavors and the sunny spirit of Scandinavia

Food + Styling by Jatta Heinlahti Styling by Minna Lilja Photography by Johanna LevomĂ¤ki

sand wich! that’s a

Growing tired of your basic sandwich? Looking for an amazing snack idea? Search no more. We’ve brought together the best sandwich recipes from around the world— smörrebröd, crostini, French toast, and banh mi— sure to satisfy every palate Recipes + Styling by Sanna Kekalainen Photography by Reetta Pasanen

Press it real good

Pressed Caprese Sandwich The Caprese salad—tomato, mozzarella and basil—is an irresistible combination, and it makes a sensationally good filling to sandwiches that are pressed under a weight. Why? Because the indulgent flavor of the filling maximally absorbs into the sandwiches. And because it happens to be fun! 94 SWEET PAUL MAGAZINE SPRING 2018

Sir Monte Cristo

Croque Monsieur The French have the croque monsieur; the Americans have Monte Cristo. They both fill two slices of toast with a generous layer of ham and cheese. The secret to these juicy sandwiches is to toss them onto a frying pan to make them crispy and unbelievably delicious.

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I M AG I N A RY

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5000 red torii gates create serpentine paths up the mountain at Fushimi Inari-taisha. Opposite page: Lush emerald moss covers the forest floor by Gioji Temple in Kyoto.

An artist journeys through Japan to discover the boundaries between aesthetics, art, and nature are in the mind of the beholder Text Lova Blåvarg Photography by Susanna Blåvarg FOLLOW US @SWEETPAULMAGAZINE

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