SUMMER 2011 • NO. 5
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What’s up sweet paul?
Welcome to the summer issue of Sweet Paul Magazine! I asked all my contributors in this issue to tell me what their ultimate summer holiday would be. And then I tried to figure out what my ultimate holiday would be like… When I was a kid it was the endless days spent in our summer cabin by the sea, filled with sand, sun, amazing seafood and BBQ. My father would be the pit master, while my mother made the most amazing potato salad. We had mackerel with fingerling potatoes, sour cream and cucumbers, prawns with mayo, salads and endless amounts of fresh strawberries. When I got older and started traveling, I spent many a summer in Italy— eating and drinking my way through the amazing country. Pizza in Napels, steaks in Florence, pasta in Pisa and seafood in Rome. One of my best memories was making a cookbook in Tuscany with my friends Nina and Jim. We rented this house on a farm with olive groves and fig trees. This little old woman next door heard we were doing a book on pasta and wanted to teach me some real Italian recipes. I spent two days in this huge farm kitchen, cooking, drinking wine and pretending to understand everything she told me. I didn’t know any Italian, but that didn’t stop her from talking. Such fun. But now I think my ultimate holiday would be just sitting under a palm tree in a comfy chair with a good book, a cocktail and just watch the sea. Have a lazy and wonderful summer!
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R E C I P E M O N D AY
Go-To Dip We all need a go-to dip. Mine is this lemon and feta dip I have been making for years. It never fails me. It’s great for anything from chips to grilled chicken. Food+Styling by Paul Lowe Photography by Frances Janisch
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Lemon and Feta Dip Serves 4 8 oz feta cheese, crumbled 1 tablespoon grated lemon zest 2 tablespoons lemon juice 1 clove garlic, chopped 6 tablespoons olive oil, plus extra for serving fresh thyme 1. Place feta, lemon zest and juice, garlic and olive oil in a blender and blend until smooth. 2. Spoon into a bowl and drizzle with a little olive oil and sprinkle with thyme. 3. Serve with grilled tomatoes and grilled pita bread drizzled with olive oil, salt and thyme.
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KEEP YOUR EYE ON
I’ve always got an idea in my head, but then I get a feeling– an impulse really–and then I must create.
How do you decide what to make? I don’t really. I’ve always got an idea in my head, but then I get a feeling—an impulse really—and then I must create. Every new collection has a theme and then I look for the fabrics (either in shops or in my own inventory). Will you open a shop in Brooklyn? Probably not. My pieces are sold in Acorn on Atlantic Avenue and some other stores so, although I’ve thought about it, in the end I want to be free and have the time to create. Sometimes, when the weather is really nice, I do want to have a little stoop sale. I like the idea of doing something that is only for one day, that who ever passes by at the time gets to explore. Who taught you how to sew? I learned from my mom on a sewing machine she had at home, and I loved using it. The idea that I could make a heart-shaped pillow so quickly was amazing to me. My grandmother also inspired me a great deal, she loved to sew and was the most brilliant knitter. What is your favorite piece? It changes, although one of my first projects (the bird cage) is something I love because it inspired so many other pieces. It was from there that I decided to create more habitats; birdhouses, and fish bowls and such. I like the simplicity of the bird cage and the fact that it changes the space it’s in. It’s not just another object on a shelf. To be honest, I made them for adults in the beginning, but then people started to use them as mobiles for their children. I never thought to make a mobile, I just wanted to make a bird cage!
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M Y HAPPY DISH
Gazpacho with Grilled Shrimp & Corn
Recipe by Barbara Scott-Goodman | Styling by Paul Lowe | Photography by Alexandra Grablewski
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MY HAPPY DISH
My summer happy dish is gazpacho. It has the very best ingredients of the season—juicy, ripe tomatoes and garden-fresh peppers, cucumbers and onions. I like to finish off the chilled soup with grilled shrimp, sweet corn and a handful of fresh herbs. It’s a very cool and scrumptious thing.
Gazpacho with Grilled Shrimp & Corn Serves 6
1. Place the tomatoes, peppers, cucumbers, onion, garlic, broth, vinegar, Tabasco, cayenne, capers, salt and pepper in a large bowl and stir to mix well.
4 medium ripe tomatoes, cored and cut into small wedges 2 medium red bell peppers, seeded, deribbed and finely chopped 2 medium cucumbers, peeled, seeded and coarsely chopped 1 medium red onion, coarsely chopped 2 cloves garlic, thinly sliced 2 cups chicken broth, preferably homemade 1 ⁄3 cup sherry vinegar dash of Tabasco sauce pinch of cayenne pepper 2 tablespoons capers, drained salt & freshly ground black pepper to taste 1 ⁄2 pound (about 18) large shrimp, peeled and deveined 2 ears fresh corn, peeled olive oil, for brushing 1⁄4 cup chopped fresh cilantro, for garnish 1⁄4 cup chopped fresh parsley, for garnish
4. When cool enough to handle, scrape the corn from the cobs and add to the gazpacho. 5. Ladle the soup into shallow, chilled soup bowls, top with the grilled shrimp, sprinkle with the parsley and cilantro, and serve at once.
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3. Prepare a charcoal or gas grill. Brush the shrimp and corn with olive oil. Grill the shrimp over medium-hot heat, turning often, until cooked through, about 5 minutes. Grill the corn, turning often, until lightly browned, 6 to 8 minutes.
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2. Transfer half of the mixture to a blender or a food processor fitted with a metal blade and process until smooth. Return to the bowl and mix well. Taste and adjust the seasonings, if necessary. Cover and refrigerate for at least 4 hours, or overnight.
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Barbara Scott-Goodman with her Gazpacho with grilled shrimp and corn.
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N o one else wants to touch it.
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For a second, the jovial conversation around the table abruptly stops as the waiter waves The List in the air. It can be a stressful moment for any dinner. There are few social situations that seem to carry as much responsibility as choosing wine at a restaurant. If the people sitting around the table get the idea that one among them has claim to special insight, The List will invariably land with a thud in front that person. That person is usually me.
Text + Photography by Jim Hensley
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I love wine lists. If I could, I would take the list home with me and study it at my leisure… only pronouncing my verdict after long thought and careful consideration. But you know what that moment is like. The waiter waits, and your companions expect something unique, hopefully spectacular, and certainly affordable if the check is to be split. It’s a burden. Being unique isn’t easy for a bottle of wine. Most of us are really only comfortable with the names we already know. In the realm of white wine, chardonnay and its standard bearers Chablis or Russian River make out like bandits on name recognition. They are easy to choose because they are remembered most of the time. But the only way to get credibility through picking one of these bottles is by forking over large sums of cash. My trick lies in looking for the grapes seldom talked about. Even better; grapes you can’t even pronounce properly.
“Viognier is now beginning
to pop up all over the world, but its home is in the Northern Rhone Valley in France. A generation ago it wasn’t found anywhere else.
”
My last wine-guy moment of responsibility took place at an out-of-the-way fish restaurant in Cape Town. The waiter was happy to take us all on a detailed tour of the catches of the day… all filleted and ready for the grill. South Africa is blessed with two oceans filled with fish. They are also blessed with a climate well suited for wine. The quality of South African wine should not be daunting. There are plenty of good cabernets and chardonnays for comfort, and even a few syrahs and sauvignons to surprise us. But dig a little deeper and you’ll find exotics like chenin blanc and the elusive viognier. I knew next to nothing about any of the wines on this particular list, but a flash of relief washed over me as I found a few bottles of a local viognier that the waiter could recommend. When made properly (that is to say when made by someone who is willing to wait for just the right time to harvest, and not go nuts with the oak barrels) viognier grapes make perhaps the most delicate and unique wines. Violets and wild flowers often dominate the aroma, and it’s common to associate melons and peaches on the palate. It is not hard or steely like chablis, but rather softly seductive. At first taste it almost always stops the show—it is as close to an instant success as you can get. And if you really want to impress, you can learn to pronounce it instead of shyly pointing at the list. Viognier is now beginning to pop up all over the world, but its home is in the Northern Rhone Valley in France. A generation ago it wasn’t found anywhere else. Once In a Lifetime Take it from whence it came. Condrieu is one of the smallest wine districts in France, and they only make wine from viognier. Try the wines of Georges Vernay for something traditional, or Cuilleron for something a little more modern and complex. Whenever You Can There are bargains to be found just outside of Condrieu. Try some of France’s more rebellious producers that work within the Vin de Pays classification. Look for Ogier, L’ Hortus or Villard. Whenever You Want Look to the New World! Qupe in California, for example. Don’t pass it by if its blended with other grapes as, South African Mullineux is. Ask around and experiment.
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W I L L’ S P I C K S
PHOTO BY :THE WHITE COMPANY
Garden Perspectives
Thinking of branching outwards this summer? As Will Taylor writes, changing your perspective on garden spaces can result in a notable lifestyle change. Whether you go outdoors to relax, work or entertain, here are three different looks to inspire you to make the most of your garden this summer.
By Will Taylor
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Hats/Accessories by Her Royal Fatness, herroyalfatness.com Princess Pink Tea Set by The Queens Treasures, thequeenstreasures.com Table Linens by Holly Smith Flowers by Amanda Ryan Corcoran Special Thanks to Robert & Kathryn Ryan
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6/14/11 8:30 AM
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Blueberry and Lime Soda Makes about 20 glasses 4 cups blueberries 2 cups water 1 cup sugar 2 tablespoons lime juice 1. Place blueberries and water in a medium saucepan and bring to a boil. 2. Let mixture simmer for 15 minutes. Cool. 3. Pour into a fine-mesh sieve over a large bowl and let drain. 4. Stir so that you get all the juice from the berries. 5. Discard pulp. 6. Transfer juice to a medium pot and add sugar and lime juice. 7. Stir and bring to a boil. 8. Let mixture simmer for 5 minutes. 9. Cool and mix with soda water and ice. Keeps for 1 week, chilled.
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Cinnamon and Espresso Soda Makes about 20 glasses 2 cups water 1â „2 cup sugar 2 cinnamon sticks 1 cup strong brewed espresso 1. Place all the ingredients in a medium saucepan and bring to a boil. 2. Let the mixture simmer for 15 minutes. 3. Cool and remove the cinnamon sticks. 4. Mix with soda water and ice. Keeps for 1 month, chilled.
Ginger Ale Makes about 20 glasses 1 cup light brown sugar 1 cub white sugar 2 cups water 4 oz pealed and sliced ginger 2 teaspoons cardamom pods 1 teaspoon whole allspice 1 teaspoon black peppercorns 1. Place all the ingredients in a medium saucepan and bring to a boil. 2. Let the mixture simmer for 15 minutes. 3. Cool. 4. Pour into a fine-mesh sieve over a large bowl and let drain. 5. Mix with soda water and ice. Keeps for 1 month, chilled.
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SQUASH & PEAS SALAD ROASTED CHERRY TOMATOES
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FRESH from the GARDEN RECIPES NECTARINE & BLUEBERRY PIE Such a great pie. Serve it à la mode or with whipped cream. Serves 8 4 cups plain flour 1 teaspoon salt 1 tablespoon sugar 1 3⁄4 cups unsalted cold butter, in cubes 1 tablespoon white vinegar 1 large egg 1 ⁄2 cup iced water 1. Combine flour, salt and sugar in a large bowl. 2. Add butter and use your fingers until the mixture resembles coarse meal. 3. Mix vinegar, egg and water in a bowl and mix into the flour with your hands just until combined. 4. Press the dough gently together, wrap in plastic and chill for at least 1 hour. 5. Take it out and roll it flat. 6. Fill a 9-inch pie plate with it. Cut of excess dough. 7. Cut out small circles with a cookie cutter to go around the edge of the pie. Filling: 5 nectarines, pitted and sliced 1 ⁄2 cup blueberries 2 tablespoons plain flour 2 tablespoons lemon juice 1 tablespoon sugar 1 egg 1 tablespoon milk 1. Preheat the oven to 450°F. 2. Place the nectarines and blueberries in a bowl and toss with flour. 3. Place it in the pie shell. Pour over the lemon juice and sprinkle with sugar. 4. Line the edge of the pie with the small dough circles. Beat egg and milk and brush the dough with it. 5. Bake for about 40 minutes, or until golden. 6. Cool and serve.
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ISRAELI COUSCOUS SALAD Couscous is such a great invention. It soaks up all the good flavors in this salad. Such a great picnic food. Serves 4 1 squash, diced 1 red onion, diced 1 aubergine, diced 4 tablespoons olive oil salt & pepper to taste 5 cups cooked Israeli couscous 2 tablespoons chopped basil 2 tablespoons chopped parsley 1 tablespoon chopped mint 16 cherry tomatoes 1 ⁄2 cup olive oil 3 tablespoons lemon juice 1. Heat the oven to 450°F. 2. Place squash, onions and aubergine on a baking tray and toss with oil, salt and pepper. 3. Roast for about 12 to 15 minutes, or until soft. Cool. 4. Mix the vegetables, couscous, herbs and tomatoes. 5. Mix together oil, lemon, salt and pepper and pour the dressing over the salad. 6. Mix well and serve. SQUASH CARPACCIO A great side dish. Perfect with grilled fish. Serves 4 1 yellow squash 1 green squash 200 g pecorino, in thin slices 2 tablespoons purple basil leaves salt & pepper olive oil 1. Cut the squash into very thin slices, use a mandolin if you have one. 2. Spread them onto 4 plates or a large platter with pecorino and basil. 3. Sprinkle with salt and pepper and add olive oil.
BREAD & TOMATO SALAD My take on the classic panzanella salad. Serves 4 6 plum tomatoes, in wedges 2 tablespoons basil, roughly torn 1 ⁄2 cup pecorino, crumbled 3 cups croutons 4 tablespoons olive oil salt & pepper to taste 1. Mix tomatoes, basil, pecorino and croutons on 4 plates. 2. Pour over olive oil and sprinkle with salt and pepper. SQUASH & PEAS SALAD Nothing says summer like fresh garden peas. This is a great summer salad to serve at any BBQ. Serves 4 1 squash, cut thinly length wise 2 cups baby spinach 1 cup fresh peas, blanched 20 seconds in salted water 1 ⁄2 cup pecorino shavings 1 ⁄4 cup toasted pine nuts 4 tablespoons olive oil 2 tablespoons lemon juice salt & pepper to taste 1. Mix squash, spinach, peas, pecorino and pine nuts on 4 plates or a large platter. 2. Mix oil and lemon juice and pour it over the salad. 3. Toss gently. 4. Sprinkle with salt and pepper.
ROASTED CHERRY TOMATOES This is a great little appetizer or snack. Serves 4 30 cherry tomatoes 2 garlic cloves 1 tablespoon fresh thyme salt & pepper to taste 4 tablespoons olive oil 2 cups olive oil fresh thyme springs For serving: toasted bread fresh ricotta salt & pepper to taste
1. Preheat oven to 425°F. 2. Place tomatoes (cut side down), carrots and garlic on a baking tray and pour the oil overtop. 3. Toss with salt, pepper and curry powder. 4. Roast in the oven until they start to get some black spots on them. 5. Take it out, let the mixture cool and remove the skin from the tomatoes. 6. Place everything in a blender and purée until smooth. 7. Pour into a large pot, add stock and bring to a boil. 8. Let the soup simmer for 10 minutes. 9. Serve with some parmesan shavings and roasted chili.
AVOCADO DIP The first tiny vegetables of summer are the best. I love to make them into a simple crudité. Serves 4 2 ripe avocados 4 tablespoons mayonnaise 3 tablespoons lemon juice 1 garlic clove, minced salt & pepper to taste
1. Preheat oven to 450°F. 2. Place tomatoes, garlic and thyme on a baking tray. 3. Toss with olive oil, salt and pepper. 4. Bake for 10 for 12 minutes. Cool. 5. Place the tomatoes in a jar and pour over the olive oil and thyme. The tomatoes will keep for 3 days. For serving, spread some fresh ricotta on toasted bread. Add tomatoes, a little of the oil, salt and pepper.
ROASTED CORN WITH CHILI MARINADE No summer dinner is complete without fresh corn. I never boil it first, as I love the crunch you get from a freshly grilled corn on the cob. Serves 4 4 large whole corn husks salt & pepper to taste 1 cup olive oil 2 tablespoons soy sauce 1 teaspoon chili flakes
RASPBERRY LEMONADE This is a great way to spice up that ready-made lemonade from the store. Serves 4 4 cups ready-bought lemonade 1 cup fresh raspberries ice cubes fresh mint
ROASTED TOMATO & CURRY SOUP If you have never made home made tomato soup before, now is the time. The tomatoes are ripe and sweet and ready to go into that pot! Serves 4 12 plum tomatoes, cut in half 2 carrots, diced 4 garlic cloves 4 tablespoons olive oil salt & pepper to taste 2 teaspoons curry powder 2 cups chicken stock parmesan shavings 4 roasted chilies
1. Pull back all the husks of the corn, but do not remove. Tie the husk in a knot. 2. Rub the corn with salt and pepper. 3. Mix together olive oil, soy and chili. 4. Place the corn on the hot grill and brush with the marinade. 5. Grill it as long as you want. Just keep the husks off to the side, otherwise they will burn. I like my corn a bit hard, so I will only roast if for 5 minutes. For more well done, let it roast for 10 minutes. 6. Turn often. 7. Serve with extra marinade.
1. Peel the avocado, and mash the meat in a bowl with mayo, lemon and garlic. 2. Season with salt and pepper.
1. Place lemonade and raspberries in a large pitcher and use a large spoon to crush the raspberries into the lemonade. 2. Fill the pitcher with ice and mint, and serve.
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SUMMER SALAD RECIPES RADISH SALAD WITH BASIL OIl If you can’t get watermelon radishes you can use the regular ones. Remember to place them in ice water for extra crispiness. Serves 4 4 watermelon radishes 8 regular radishes 1 cup microgreens a few edible flowers 1⁄2 cup olive oil 1 bunch fresh basil 1 tablespoon lemon juice salt & pepper to taste 1. Cut the radishes as thin as you possibly can. A mandolin is a great tool to do this. 2. Place them in a bowl filled with ice water and leave them there for 10 minutes. 3. Take them out of the water and into a serving bowl. 4. Toss with microgreens and flowers. 5. In a blender mix olive oil, basil and lemon juice. 6. Blend until smooth. 7. Season with salt and pepper. 8. Serve with the salad.
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ORANGE AND FENNEL SALAD WITH PISTACHIO A great classic. The sharp fennel and the sweet oranges are the perfect combination. Serves 4 3 large oranges 1 pink grapefruit 1 fennel bulb 1 ⁄4 cup pistachio, chopped 1 cup microgreens 4 tablespoons olive oil 1. Peel and slice the oranges. 2. Place on a serving platter. 3. Peel the grapefruit and cut between each membrane to get perfect little wedges. 4. Place on the platter. 5. Cut the fennel thinly lengthwise and add to the platter. 6. Sprinkle with pistachio and microgreens and drizzle with olive oil. APPLE AND CHEVRE SALAD My take on the classic Waldorf salad. Serves 4 3 red apples 1 tablespoon lemon juice 1 ⁄2 cup toasted walnuts 1 bunch leafy salad 1 ⁄2 cup crumbled chevre Dressing: 1 ⁄2 cup mayonnaise 2 tablespoons lemon juice pinch of chili powder salt & pepper to taste 1. Core the apples and slice them very thin. 2. Place slices in a bowl and toss with lemon juice. 3. Add walnuts, chevre and salad. 4. In a small bowl mix together mayonnaise, lemon juice and chili powder. 5. Season with salt and pepper and serve with the salad.
ROASTED BEET AND CARROT SALAD The beets get so sweet and tender when you roast them. Serves 4 6 red or golden beets 2 tablespoons olive oil 2 carrots, peeled and thinly sliced 4 radishes, sliced 1 cup microgreens 4 tablespoons olive oil salt & pepper to taste 1. Preheat oven to 390°F. 2. Place the beets in an oven-proof dish and drizzle with olive oil. 3. Cover with foil and bake for 30 minutes or until tender. 4. Once cool, peel and cut into wedges. 5. Mix beets, carrots, radishes and greens in a bowl. 6. Add olive oil and season with salt and pepper. GREEK SALAD One of my favorite salads. I love feta cheese. Serves 4 20 heirloom cherry or grape tomatoes, cut in half 3 oz feta cheese, thinly sliced 1 ⁄2 cup kalamata olives 2 cups microgreens 1 ⁄2 cup olive oil 1 small bunch flat-leaf parsley 1 tablespoon lemon juice salt & pepper to taste 1. Place tomatoes, feta cheese, olives and microgreens on a serving plate. 2. In a blender mix oil, parsley and lemon juice. 3. Blend until smooth. 4. Season with salt and pepper and drizzle over the salad.
POTATO SALAD WITH HONEY MUSTARD A very simple yet tasty take on the old potato salad. Serves 4 15 small blue and fingerling potatoes 4 tablespoons olive oil salt & pepper to taste 1 red onion, thinly sliced 1 cup microgreens 2 eggs 1 tablespoon white vine vinegar 2 tablespoons Dijon mustard 1 tablespoon honey 1 tablespoon water 1. Preheat oven to 390°F. 2. Slice the potatoes as thin as you can. Place them on a baking tray and drizzle with oil. 3. Toss well and season with salt and pepper. 4. Bake until golden, about 12 to 15 minutes. 5. Place them in a large bowl and add onion and microgreens. 6. Fill a medium saucepan with water and bring it to a boil. Turn the heat down so that the water just simmers. 7. Add vinegar. 8. Crack each egg into a small cup. Slip the eggs carefully into the water and let them stay in for 3 minutes. 9. Remove from water with a slotted spoon. 10. Place on top of the salad. 11. In a small bowl mix mustard, honey and water. 12. Pour over the salad and serve.
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trout, beet & fava bean salad
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Last summer I watched my sons and friends play a game of Manhunt in our back yard. They had draped themselves in branches, twigs, leaves and vines for camouflage. They looked great. There was an individual fashion to each one of them. This gave me an idea. Two very creative mothers, Luz Montes and Dana Bos, brought paint and glue, and we spent the day with local boys and girls photographing them as tribal kids living in an enchanted forest.
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Food by Carrie Purcell | Styling by Sarah Cave | Photography by Andrew Purcell
UMMER
Seafood This is the season to really enjoy the fruits of the sea. Here are some of our favorite recipes.
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Grilled Sardines & Shaved Fennel Salad
Serves 6
12 small whole sardines, gutted 3 cloves garlic, chopped a few tablespoons olive oil 2 lemons salt & pepper to taste 1 bulb fennel, thinly sliced 1⁄4 cup parsley leaves 2 tablespoons capers 1 teaspoon chili garlic paste 12 slices grilled bread
1. Combine sardines with garlic, olive oil, juice of 1⁄2 lemon, salt and pepper. Let marinate for about one hour. 2. Combine fennel, parsley, capers, chili paste, zest of 1⁄2 lemon and juice of 1 lemon. 3. Toss to combine. 4. Season with salt and pepper. 5. Preheat a grill or grill pan over medium heat. 6. Grill sardines 3 to 5 minutes per side or until lightly charred and cooked through. 7. Serve with slices of grilled bread, fennel parsley salad and lemon wedges. SWE E T PAUL SU M M E R 201 1 | 99
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JACKET I started off with a cotton cardigan from hm.com. It’s been colored with pomegranate juice. I kept it in the color bath over night to get a nice, rich color. The flowers are made by different color swatches. Cut the swatches into flower shapes and sew them together. Fasten to the jacket with a safety pin. NAPKINS Napkins are great and easy to dye. These are dipped in turmeric, red cabbage, beets and pomegranate juice. TOTE BAG I started off with a plain cotton tote bag from muji.com. I dipped half in a color bath made with turmeric and the other half in red cabbage.
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FLOWER The flower is made with linen swatches colored with tea and coffee. Cut flower shapes in different sizes and sew them together. The stem is a bamboo stick covered in linen and the leafs are hot glued in place. LAMP SHADE I covered an old metal shade with linen colored with blueberries.
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Food+styling by Paul Lowe | Photography by Frances Janisch
Sweet Paul’s
BEST SUMMER CAKES These are the cakes that remind me most of summer.
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Cream & BerryCake
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NOT REALLY A CAKE, BUT WHEN YOU TASTE THOSE SWEET , YOU WILL GO WOW.
Strawberries
Raspberry Tarts with M ascarpone Cream
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Strawberry “In aCup” Cake
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FRUIT STAND you will need 1 large plate for top 1 small plate for base 1 asparagus can water based craft paint brush epoxy glue 1. Start with painting the can 2 or 3 times with craft paint. 2. Let it dry. 3. Turn the plate upside down and glue the can to the middle of the plate using epoxy glue. 4. Glue the large plate on top. 5. Let it dry completely before you start using the fruit stand.
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NEEDLE CUSHION you will need 1 small clean can fabric scraps cotton filling 2 rubber bands hot glue gun 1. Cut a 8x8 square of the fabric and place a bunch of cotton filling in the middle. 2. Scrunch the edges together so that it forms a ball. Fasten the edges with two rubber bands. 3. Hot glue the ball to the can. 4. Make a ribbon of the same fabric and hot glue it in place around the can.
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