special kid’s issue SPRING 2011 • ISSUE 4 1_cover_spring2011indd 1
3/2/11 8:20 AM
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table of contents What’s up, Sweet Paul? 5 Contributors 7 Recipe Monday 10 Keep Your Eye On 12 My Happy Dish 16 Gorg-wanna Baby 18 Baby, They’re Yours 20 Crafty Friday 22 Gorg-wanna Handmade 24 Greening Your Home 28 Will’s Picks 31 From Mormor’s Kitchen 34 Gorg-wanna Design 36
One for the Season 40 Cupcake 47 Well Opener 49 Come & Get It 50 Easter 60 My Favorite Food 68 In the Box 78 Freeze It 88 Play with Your Food 98 Under a Blanket 108 Baby Food 118 Pantry Confections 126 Next Time 128
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contributors S P R I N G 20 1 1 • I SS U E N O. 4
“What did you want to be when you grew up?”
FRANCES JANISCH Photographer, New York
SABRA KROCK Photographer, New York
When I was little I wanted to be a ballet dancer like my mom. She was so tall (to me) and graceful, and so good with music...and of course I wanted to be just like her.
I remember wanting to be a judge—I liked the black gowns and the crazy wigs they wore. And I liked how they peered down their glasses at the bad guys. But I especially liked the way that they would bang the gavel and call “order, order” and everyone would be quiet.
I wanted to be a window dresser!
EILEEN MAES Photographer, Cologne
JANICE MALKOTSIS Copy Editor, New York
KENDALL MORGAN Writer, New York
JENNIFER NOLAN Photographer, New York
I loved it so much just to be a child that I never really thought about my future or a job. All I was interested in were my little dolls.
I wanted to be a nurse—to help people. Of course, this was way before I realized I had a severe aversion to bodily fluids, particularly of the red-color persuasion.
When I was little I wanted to be a writer. When I grew up and realized that other people’s stories were far more interesting than anything I could invent, I decided it was much more fun interviewing people instead.
When I was a kid I desperately wanted to be a ballerina. I found their grace and poise captivating. However, the pink tutu was so not me.
COLIN COOKE Photographer, New York I wanted to be a pilot. My father was in the RAF and told stories of adventure and travel. Sounded great!
ALEXANDRA GRABLEWSKI Photographer, New York
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recipe monday
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Shake it baby, shake it! NOTHING SAYS FUN LIKE A POLKA DOT SHAKE.
Strawberry Shake with Marshmallows Serves 2 1 1/2 cups milk 2 large scoops vanilla ice cream 1 cup pitted strawberries 6 marshmallows, cut in half Place milk, ice cream and strawberries in a blender and blend until smooth. Press the cut part of the marshmallows onto the inside of the glass. Pour and serve.
F O O D A N D S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y A L E X A N D R A G R A B L E W S K I
where the people making them are receiving a fair wage. That’s just the kind of business we wanted to have. We didn’t want to make money on the backs of other people’s suffering. Is it exciting? I mean, there’s always some joy working in a store and seeing people come in and be really happy, but is it a little more immediate with kids? It’s really a privilege having the store because the children that come in here are completely delighted and engaged. Our customers are great. The shop seems to inspire our grown up customers to become very playful too which is fun. I have to say, we hadn’t factored that response. The kitchen area is just endlessly entertaining to watch. The younger kids are just doing some basic cooking or washing things in the sink, and then older kids do these very elaborate restaurant games and it’s clear they are sophisticated diners. They’ll say, “I said, I think I’d like that blanched.” Or, “Oh, I would like some pineapple sorbet.” There are all kinds of toys out there now that kind of do the work for kids, but do you feel like a generation of kids’ imaginations has gone away? I think it’s just a question of how much time we as adults allow children to have that kind of open-ended imaginative playtime, because life is so evermore scheduled. We weren’t sure when we opened the store what the reception would be or if there were other people thinking about childhood in that way. We’ve been really pleased to find customers all over the country who are really looking towards these kinds of toys again, and realizing the onslaught of sensory overload that has become part of cultural life for kids. Why Acorn? We wanted a name that would reflect some kind of a seed or something that was about growth, and that also maybe reflected that we were going to be carrying a lot of wooden toys and toys made from natural materials, so sort of locating it in that realm. Oak trees grow in most parts of the world, and acorns are the seed of the oak tree. It’s a very strong tree and so that was in the running for a while. And then we sort of remembered how kids love to collect acorns, so that also seemed like a good reference to have. We’ve been happy with the name. Kids love it, and they always remember it. And children bring us acorns in the fall, which is really sweet. What do you think is next? What do you hope the store can “grow into”? We’re pretty committed to growing it as just one location, and growing the online business and the shop that way. People have asked us to franchise in other cities, and people have asked us to open other shops in New York, and, I think for me, part of what’s special about it is that there is only one, and that it’s very cared for. And we both do other things. Diane still makes films, and I’m a painter, so we’ll see. How old is Kaya now? Is he still interested in toys? He’s 22. There are still things he has from the store, like the National Geographic globe. He just graduated from college as a geography major. We actually do have a number of customers who find things at Acorn for themselves or their grown-up friends, as well as the children in their lives.
gorg-wanna baby
Baby angel onesie from Bodie and Fou, $2; www.bodieandfou.com
Baby THESE ARE OUR BEST PICS FOR THOSE LITTLE BUNDLES OF JOY. PHOTOGRAPHY BY KARINE C.KONG
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Cat and dog crocheted stroller mobile from Shakshuka, $32; www. shak-shuka.com
Hand-knitted baby top from Bieq, $65; www.bieq.nl
Eric the Viking bib from Danefae, $24; www.huset-shop.com
Felted wool baby jacket from Hut Up, $298; www.hutup.de
Red Riding Hood one-piece from Green Thread Shop, $8; www.etsy.com/shop/ greenthreadshop Hand-knitted octopus from Severina Kids, $47; www.severinakids.com
Nest walnut bassinet from Mod Living, $999; www.modliving.com
Moody the Octopus from Binth, $28; www.binth.com
Royal Bird Rocking Chair from Bodie and Fou, $320; www.bodieandfou.com
crafty friday crafty-friday
Pillow Art TURN YOUR KIDS’ ARTWORK INTO SMALL, FUN PILLOWS AND TOYS. S T Y L I N G B Y PA U L L O W E PHOTOGRAPHY BY ALEXANDRA GRABLEWSKI
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YOU WILL NEED Kids’ artwork Lazertran paper One iron Sturdy cotton fabric Cotton filling 1. Start by choosing your child’s artwork. Print selected image on to Lazertran paper (lazertran.com), cut it out. 2. Following the package instructions, iron the motif on to a sturdy cotton fabric; pull the paper off gently. 3. Leaving 1 inch around the motif, cut it out. Cut out the same shape in fabric as the backing. Sew them together and fill with cotton. SWEET PAU L . FA L L 20 1 0 | 15
hatching inspiration‌one room at a time
N E S T I N G L L C .C O M
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shop sweet lulu
make your party pretty STRIPED PAPER STRAWS POLKA DOT PARTY CONES STRIPED CANDY BAGS DIVINE TWINE GLASSINE BAGS CUPCAKE STANDS DIY PARTY FAVORS PRETTY PARTY SUPPLIES
Will’s Picks MARKET EXPERT AND STYLIST, WILL TAYLOR, SHARES HIS DECORATING TIPS AND STYLISH BUYS THAT WILL TURN CHILDREN’S BEDROOMS INTO IMAGINATIVE SPACES FOR WORK, REST AND PLAY. B Y W I L L TAY L O R S T Y L I N G B Y K AT E D I X O N PHOTOGRAPHY BY CHAD JACKSON
BLACKBOARD WALLS Let’s face it, kids love drawing where they’re not meant to. So, why not embrace this seemingly homogeneous quality in children across the world and paint a whole wall with blackboard paint?
from mormor’s kitchen
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Coffee
S T Y L I N G A N D T E X T B Y PA U L L O W E PHOTOGRAPHY BY COLIN COOKE
MY CHOICE OF TOYS WAS NOT THE CONVENTIONAL ONE. I was a very strange kid growing up. From an early age my parents understood that I was not like other children. When asked what I wanted for my birthday when I was 3 years old, my answer was, “A coffee pot, please.” I know, it’s bizarre, but I was totally crazy about coffee pots; I was preoccupied by them. They were the first things I’d ask for when visiting someplace new: “Hi, do you have any coffee pots?” And it wasn’t even as though I enjoyed coffee, because at that age I didn’t. My Mormor would later recount stories of me playing outside in the garden, surrounded by 12 coffee pots at a time (thank God my grandmother had a big collection) and having the time of my life. My all-time favorite was an old pewter one with a ivory handle (at least I had good taste!).
But why coffee pots? I think the connection may have stemmed from my beloved Mormor and her affinity for making very strong coffee every morning. The house would fill with that wonderful enveloping aroma, and I think it made me feel safe somehow, knowing I was home surrounded by the people I love. My Mormor was a great baker. She always had some sort of cake in the oven. One of my fondest childhood memories is sitting in the garden under the cherry tree (with my coffee pots, of course) eating raspberry and chocolate brownies fresh from the oven. Mormor’s recipe is a simple one, but the result always satisfies. And it tastes even more delish with a hot cup of coffee fresh from the pot!
Raspberry and Chocolate Brownies Makes 16 squares 2 sticks butter 7 ounces dark chocolate, chopped 1 3/4 cups light brown sugar 4 eggs 1 1/3 cups plain flour 1/3 cup cocoa powder 1 teaspoon baking powder 2 cups fresh or frozen raspberries Preheat oven to 350°F. Place the butter and chocolate in a small saucepan and melt over low heat. Stir until smooth. Beat sugar and eggs until smooth; add flour, cocoa, baking powder and chocolate. Stir well. Pour into a square nonstick cake tin covered with parchment paper. Sprinkle with raspberries. Bake for 45 to 50 minutes, or until just set. Cool and cut into squares.
Liver treats Makes 1/2 pound of treats 1 pound beef liver Water, for boiling
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Rinse the liver well in cold water. In a large pot, bring water to a boil and add the liver. Simmer for 30 to 45 minutes until well done. Drain and cool. Cut liver into 1/2-inch cubes. Spread on a foil-lined cookie sheet and bake at 250˚F for at least 2 hours. The liver is done when it’s dry to the touch and has shrunk to 1/4-inch cubes. Store in a sealed container.
Dried Goodness YOUR DOG OR CAT WILL LOVE THESE DRIED LIVER TREATS, AND LOVE YOU EVEN MORE!
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“Westerly” trench coat from Rover Dog, $80, www.etsy.com/shop/ RoverDog Hand-crocheted case for pencils or treats from Shak Shuka, $23, www.shak-shuka.com
“Fuora” dog house in birch wood from Bodie and Fou, $374, www.bodieandfou.com Felted wool dog toy from Cattitude Creations, $18, www.etsy.com/shop/ CattitudeCreations
Great vegan dog shampoos from Scrubyourbutt, $13.49, www.etsy.com/shop/ Scrubyourbutt
Wine crate dog bed from Whiner & Diner, $225, whineranddiner.net
“Bones,” hand-loomed dog bed in wool from Jonathan Adler, $195, www.jonathanadler.com
“Ian” polo shirt from Doggie Couture Shop, $25, DoggieCoutureShop.com
one for the season
Eggs Which came first?
I DON’T REALLY CARE IF THE CHICKEN OR THE EGG CAME FIRST. THE ONLY THING I CARE ABOUT IS HOW AMAZING THE EGG IS. EGGS ARE WIDELY USED IN MANY KINDS OF DISHES, BOTH SWEET AND SAVORY: WHERE WOULD MANKIND BE WITHOUT? ALWAYS GO FOR FREE-RANGE, ORGANIC EGGS—YOU CAN REALLY TASTE THE DIFFERENCE.
F O O D + S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y C O L I N C O O K E
EGG SALAD A classic. Make a lot, this one is really good. Serves 4 8 eggs 5 to 6 tablespoons mayonnaise 1 teaspoon Dijon mustard 2 tablespoons chopped sprouts Salt and pepper, to taste Hard boil the eggs, takes about 6 minutes. Let them cool; peel and coarsely chop. Place in a bowl and add mayo, mustard and sprouts. Mix well and season with salt and pepper. Serve on white bread.
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cupcake
CUPCAKE ON A STICK The perfect treat for kids of all ages. Makes 12 large, or 24 mini cupcakes 1 stick butter, at room temperature 1 cup sugar 2 large eggs 1 cup plain flour 1 teaspoon baking powder 1 teaspoon vanilla extract 3/4 cup milk 1 jar store bought frosting Preheat oven to 350ËšF. In a large bowl, beat butter and sugar until light and creamy. Add the eggs and beat well. Add, flour, baking powder, vanilla and milk; mix well. Fill paper cupcake liners three quarters full and bake until golden and firm to the touch, about 12 minutes. Cool on a wire rack. Fill a piping bag with the frosting and decorate the cupcakes. Gently stick each one into a bamboo skewer.
FOOD + STYLING BY PAUL LOWE | PHOTOGRAPHY BY FRANCIS JANISCH SWEET PAUL . S P RI N G 20 1 1 | 46
Kid-approved everyday food for the whole family! F O O D + S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y C O L I N C O O K E
PASTA CARBONARA SWEET PAUL . S P R I N G 20 1 1 | 51
S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y A L E X A N D R A G R A B L E W S K I
Easter WE LOVE TO PLAY WITH UNEXPECTED COLORS HERE AT SWEET PAUL MAGAZINE. THAT’S WHY OUR EASTER IS WHITE AND GRAY.
EGGS You will need Hard boiled eggs, cooled Wool yarn Glue gun Braid wool yarn and hot glue it on the eggs.
FLOWERS You will need Bunches of fragrant flowers Vase Pick simple flowers for spring-like tulips and paper whites. Place in a simple vessel; I used an old pewter pitcher.
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STYLING+RECIPES BY SUSANNE SCHANZ-KROPP PHOTOGRAPHY BY EILEEN MAES
my favorite food WE LET THESE KIDS CHOOSE THEIR FAVORITE FOOD.
Paul 8 YEARS OLD
SPAGHETTI WITH TOMATO SAUCE AND MEATBALLS TOMATO SAUCE Serves 4
8 ounces spaghetti 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, minced 2 pounds fresh tomatoes or 1 can (28 ounces) diced tomatoes 1 tablespoon tomato paste Salt and fresh ground black pepper, to taste 1 tablespoon cane sugar 1 teaspoon white balsamic vinegar 10 leaves fresh basil For the sauce: Heat oil in a medium-size saucepan; add the onions and stir until soft; add the garlic until almost brown. Stir in the tomatoes, with juice, and tomato paste. Season with salt, pepper, sugar and vinegar. Reduce heat and simmer gently, uncovered, stirring often for about 30 minutes or until the sauce reduces and thickens slightly. Stir in the basil leaves.
MEATBALLS 1 dry whole wheat bun 2 tablespoons olive oil 1 small onion, minced 1/2 pound ground beef 1/2 pound ground pork 1 egg, lightly beaten 1 tablespoon fresh parsley, chopped Salt and fresh ground black pepper, to taste Lemon juice, to taste For the meatballs: Soak the bun in water until completely soft; squeeze out excess water and break into pieces. Heat 1 tablespoon oil in a medium-size saucepan and add the onions; cook until golden. In a medium-size bowl, combine the bun, cooked onions, ground meat, egg, parsley, salt, pepper and lemon juice. Roll the mixture into small balls. Heat 1 tablespoon oil in a medium-size saucepan over medium-high heat; fry meatballs slowly until golden brown, but not cooked through completely. Let drain on paper towels and add to tomato sauce. Let the meatballs simmer in the sauce for 10 minutes. Cook pasta until al dente about 15 minutes before serving; serve with tomato sauce and meatballs.
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HOUSE
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HAT AND FLOWER
BLUEBERRY SEMIFREDDO
MINT CHIP FROZEN YOGURT SWEET PAUL . S P RI N G 20 1 1 | 93
F O O D + S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y L I N D A P U G L I E S E
PUZZLE SANDWICH Of course it’s OK to play with your food first, just as long as you eat it after.
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S T Y L I N G B Y A N D R E W S T E WA R T | P H O T O G R A P H Y B Y A L E X A N D R A G R A B L E W S K I S T Y L I N G A S S I S TA N T S : A LY S S A L E W I S A N D R E E D C A L D W E L L
under a blanket
SOMETIMES A BLANKET OVER A TABLE IS A CASTLE, WE HAVE TAKEN IT A BIT FURTHER. JUST A BIT!
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MARIE ANTOINETTE ON HER Sleeveless “Kana” DRESS, $124, by Maki; www.acorntoyshop.com Patent Leather Wrap BRACELET in Pink, $39, by Elaine Turner; www.elaineturner.com SETTING Mirasol Flamenco UMBRELLA in Powder Coat Pink and COVER in Whitecap with Pink binding, $2,600 as shown; 21” square steel BASE in White, $425; www.sbumbrella.com Belle rose SHEET SET, $132, twin; Quatrefoil Blossom SHEET SET, $144, twin; Pointelle Petal SHEET SET, $132, twin; www.dwellstudio.com 3’5” x 5’5” cotton flat weave RUG in Hot Pink Lupe, $325, by Madeline Weinrib; www.madelineweinrib.com PILLOWS in Pink Daphne, Pink Morning Suzani and Pink Carnation Suzani, $450 to $900 each, by Madeline Weinrib; www.madelineweinrib.com Riktig CURTAIN RINGS in White, $2.99 for a pack of ten; www.ikea.com
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RAPUNZEL 4 15/16” CEILING HOOKS for anchoring, $2.99 each, and INVISIBLE HANGING WIRE for anchoring, $2.49 a roll; www.hardwarestore.com YARN for Rapunzel’s Braid; www.purlsoho.com Wham-O Classic Hula-Hoop; www.target.com 3’5” x 5’5” cotton flat weave RUG in Blue Jacqueline, $325, by Madeline Weinrib; www.madelineweinrib.com BLACK KNIGHT RIDING with HORSE, $63; BLUE KNIGHT RIDING with HORSE, $63; DRAGON, $40; TREE, $25; SHEPARD, $28; KING, $28; UNICORN, $20, all by Ostheimer; Wooden CASTLE, $125, by Estia; all available through www.acorntoyshop.com
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PIRATE SHIP 55” Taljare CURTAIN ROD in Dark Brown/Black, $11.99; www.ikea.com 79” Taljare CURTAIN ROD in Dark Brown/Black, $17.99; www.ikea.com 4 15/16” CEILING HOOKS for anchoring, $2.99 each, and INVISIBLE HANGING WIRE for anchoring, $2.49 a roll; www.hardwarestore.com 3’5” x 5’5” cotton flat weave RUG in Black Versa, $200, by Madeline Weinrib; 3’5” x 5’5” cotton flat weave RUG in Black & White Zig-Zag, $325, by Madeline Weinrib; www.madelineweinrib.com STUFFED TIGER, $68, and STUFFED KANGAROO, $96, both by I Golfini; www.acorntoyshop.com
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BABY CHICKEN POT PIE
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BABY’S FIRST BIRTHDAY CUPCAKE
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Pantry Confections THE FOOD NETWORK’S NEW STAR ANNE THORNTON SHARES HER KITCHEN SECRETS WITH US. PHOTOGRAPHY BY FOOD NETWORK Do you have any secret tools in the kitchen that you could never live without? I love my Microplane. I use it for everything— for ginger, garlic, citrus zest, cheese, chocolate shavings, nutmeg, etc. I adore that little bugger and always have it with me. If you could change anything about your kitchen, what would it be? I live in New York City so my kitchen is the size of a thimble. I would love to have a big kitchen. I create all of the recipes for my show Dessert First on Food Network in that teeny little kitchen, proving that when it comes to a kitchen, size doesn’t matter—it’s the skill set of the cook. But I would love a few more square feet.
What do you always have stocked in your kitchen? Any specific products you always want to have on hand? I always have organic butter, sea salt (fine, course and flaky), cream, fiore sardo, coffee, dry pasta, pepper flakes, good olive oil and bacon. I couldn’t live without sea salt or butter. They make everything, savory or sweet, better. If you could only eat one thing for the rest of your life, what would it be? Pasta, I adore pasta in all its shapes and sizes. Are there any foods you can’t stand? I’ve never met a food I didn’t like. I’m an equal opportunity foodie. What’s your go-to dish to make at home? I make pasta a few nights a week. I love shop-
ping my kitchen, using any- and everything I have to create delicious new pasta dishes. I also always keep ice cream in the freezer, and homemade creamy caramel sauce and hot fudge in the refrigerator for dessert. What was your most nightmarish kitchen situation? Any major catastrophes? The kitchen is my safe haven. I’ve never had any major catastrophes (knock on wood) in the kitchen. I wish I could say the same about the rest of the rooms in the house. What does “home cooking” mean to you? Home cooking is love in action. Cooking for others or for yourself is the most thoughtful thing you can do. It’s anticipating and meeting the most basic human needs—nourishment and nurturing.
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