Sweet Paul Magazine #9 - Summer 2012

SUMMER 2012 • NO. 9

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Table of contents 5

What’s up Sweet Paul?

7

Contributors

10

Recipe Monday

12

My happy dish

14

Crafty Friday

16

Gorg-wanna handmade

18

Keep your eye on

24

From Mormor’s kitchen

26

One for the season

28

Travel

32

Gorg-wanna design

35

Will’s picks

40

Woof

42

A Renaissance woman

46

Gorg-wanna kids

48

Wine

51

Cupcake

features 54

Beach life

66

Paletas

72

Perfect day for a picnic

82

Neon

90

Seafood

102

Memories & inspiration

110

Mix it!

116

Herb garden without a garden

124

Party time

132

BBQ burgers

142

Pantry confections

144

Next time!

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What’s up Sweet Paul?

Summer means different things to different people. For me it means beach life. I really love the beach and the ocean. (Well, I did have a few years after I saw the movie Jaws where I could not even enter a pool without looking for that big white bastard.) For me there is nothing more refreshing than the feel of warm wind and the not-too-cold ocean on your skin.

I not only love the beach life but also the fashions that go with it: straw hats, blue and white bateau stripes, white linen pants, espadrilles, straw bags, etc. I should have had my heyday in Deauville hanging with Chanel and looking fab. But as that is not an option anymore I just have to do with what I have.

When I go to the beach I’m never empty handed; a basket with good food and good drinks, a folding chair (I don’t like lying on the sand), and a huge parasol go with me–remember I’m Norwegian and my skin burns as soon as it comes in contact with sun. But when I’m finally there under my parasol with a good book in my hands, I can truly say that I’m experiencing a piece of heaven.

Until the kids start screaming, that is.

Have an AMAZING SUMMER everyone, & ENJOY!

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Paul Lowe Editor in Chief paul@sweetpaulmag.com

Joline Rivera Art Director joline@sweetpaulmag.com Nellie Williams Graphic Designer nellie@sweetpaulmag.com Will Taylor Market Editor will@sweetpaulmag.com Laura Kathleen Maize Copy Editor laura.maize@gmail.com

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Paul Vitale Marketing & Business Development Director paulvitale@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

Contributors ”What’s your best summer food memory?”

ALEXANDRA GRABLEWSKI Photographer, New York My Mom makes hands-down the best blueberry tart–homemade crust and all. With a little vanilla ice cream on top, it is the very taste of summer.

SUSANNA BLAAVARG Photographer, New York Cooking together with friends and family at my summer house.

That’s where all my best food moments happen.

COLIN COOKE Photographer, New York A big bowl of freshly sliced yellow and red tomatoes, fresh mozzarella, and basil leaves, sprinkled with olive oil, sea salt, pepper, and balsamic vinegar, at a friend’s backyard in Sag Harbor.

DIETLIND WOLF Stylist+photographer, Hamburg A cake I had in my childhood on a summer vacation in Austria. I still feel the unforgettable taste of that warm apricot tarte.

JIM HENSLEY Photographer+writer, Oslo Our neighborhood was serviced by an actual Harley-Davidsonpowered three-wheel ice cream car. Out of the dry-ice fridge in the back came the best bananaflavored popsicles ever.

FRANCES JANISCH Photographer, New York Eating watermelon and grilled corn (or mielies as we called them) next to the pool, then diving in to wash it off.

LAURA KATHLEEN MAIZE Copy Editor, Toronto Eating BBQ on the hottest day of the year at a newly opened restaurant that didn’t have A.C. I certainly didn’t look my best, but I’ll never forget that smoky flavor.

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LINDA PUGLIESE Photographer, New York My first taste of rosemary sorbet.

ABBY STOLFO Food Stylist, San Fransisco Picking tomatoes from our little garden when I was a kid. The fresh, distinct smell of tomato vines is glorious and the fruit was perfect straight from the garden and doused in salt.

MICHAELA HAYES Chef+food preservation queen, New York As a child of five or six, sitting outside at my friend’s beach house eating homemade granola.

VIOLA SUTANTO Stylist, San Francisco Durian popsicles from the local ice cream truck.

MEG SMITH Photographer, San Francisco My mom would always make individual shortcakes–we would dollop whipped cream on them and then top them with strawberries and blueberries for the Fourth of July.

JOLINE RIVERA Art Director, Chicago The smell of fresh tortillas wrapped around bacon, and cilantro and tomatoes my grandfather and I would pick... still warm from his garden.

HECTOR SANCHEZ Photographer, New York After a day of spearfishing with my brother back home in Key West, we usually fry up our catch and serve it with black beans and an avocado-andtomato salad (Cuban style).

PAUL VITALE Crafter+writer, New York My dad sneaking me sips from his can of beer while we barbequed.

WILL TAYLOR Market Editor, London I remember spending sunsoaked afternoons on our porch in Kefalonia, my Mum next to me, both of us furiously chopping red onions, feta cheese, tomatoes, and cucumbers for a Greek salad.

NELLIE WILLIAMS Graphic Designer, Chicago Growing up, my sister and I would walk to the corner ice cream shop every summer, all summer long. I ordered my favorite every time... two scoops of orange sherbet on a sugar cone.

SARAH OSTER SHASHA Writer, New York One of my favorite summer food memories is from my summer camping trip to Maine a couple of years ago. Campfire foods are the best, hands-down.

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email us at

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R E C I P E M O N D AY

DILL DREAMS Food+styling by Paul Lowe Photography by Alexandra Grablewski

I often dream about food, and this salad was created after a dream I had about dill and smoked trout. Now I have to start dreaming of Oprah calling me!

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Smoked Trout Salad with Beets & Dill SERVES 4 Salad: 2 small heads Boston lettuce, cleaned 4 beets, cooked, peeled, and sliced 2 oz French beans, cooked for 30 seconds then put into ice water 6 oz smoked trout, in pieces fresh dill salt & pepper, to taste Dressing: 1 cup Greek yogurt juice from 1â „2 a lemon 1 tablespoon dill, chopped 1. Place lettuce, beets, beans, trout, and dill on plates. 2. Sprinkle with some salt and pepper. 3. In a small bowl, whisk together yogurt and lemon juice, and sprinkle chopped dill on top. 4. Season the mixture with salt and pepper.

5. Serve the salad with the dressing, some good bread, and a glass of dry white wine.

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MY HAPPY DISH

ORANGE YOU GLAD Recipe by Kris Mullen Styling by Paul Lowe Photography by Linda Pugliese

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THIS DISH makes me HAPPY because... it reminds me of the long summer afternoons of my childhood–running through sprinklers with the kids in my neighborhood, taking a bite of an orange creamsicle as the hot sun melted the cool treat and it dripped down my hands. Summer seemed to last as long as the school year and each day was an adventure.

Orange Creamsicle Milkshake SERVES 4 ¾ cup freshly squeezed orange juice 1 teaspoon orange zest 1 tablespoon coconut oil 1 cup light coconut milk 1 ripe frozen banana 1 teaspoon pure vanilla extract 1 teaspoon natural orange extract 1 tablespoon agave ice cubes

...long SUMMER afternoons ...running through SPRINKLERS ...each day was an ADVENTURE

1. Combine orange juice, orange zest, coconut oil, coconut milk, banana, vanilla extract, orange extract, agave, and ice in a blender and pulse until smooth. 2. Pour into glasses and serve.

MY HAPPY DISH

RECIPE WINNER!

Kris Mullen and her ORANGE CREAMSICLE MILKSHAKE!

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C R A F T Y F R I D AY

PRESERVING SUMMER Craft+styling by Paul Lowe Photography by Alexandra Grablewski

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I used to love pressing flowers when I was a kid. This project lets you preserve a little piece of summer all year around.

Summer Shadow Box YOU WILL NEED: shadow box, mine is from westelm.com pressed flowers cut-out flowers from photos pins hot glue gun 1. Cut the flowers so that they fit in the box. 2. Hot glue pins on the back of them and gently press them into the back of the shadow box. 3. Try to layer them so it looks like a garden.

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

HANDMADE BRIGHTS FOR HOT SUMMER DAYS

PHOTO : SHOW PONY

Yes / No cushion, $47, supermarkethq.com

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1. Fine art beach umbrella photograph, $25, etsy.com/shop/alicebgardens 2. Handwoven Turkish bath towel, $28, etsy.com/shop/TheAnatolian 3. Neapolitan stripe custom iPad case, $60, etsy.com/shop/PencilShavingsStudio 4. Handprinted iPhone4 case, $15, etsy.com/shop/BlissfulCASE 5. Handblown glass tumblers, $144, etsy.com/shop/alisglassdesigns 6. Handpainted vase, $32, etsy.com/shop/owlcreekceramics 7. Handpainted neon canvas tote, $64, etsy.com/shop/JoynerAvenue

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KEEP YOU R E YE ON

SUGAR RUSH Text by Sarah Oster Shasha Photography by Susanna Blaavarg

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Tales from a magical cookie place.

I recently had the pleasure of visiting a magical place–a place where imagination was the main ingredient and cookies were the canvases. Patti Paige’s bakery is other-worldly.

After a few cookies and a moment to catch my breath, we sat down and I asked her a few questions.

How did you come to start baking? My grandmother baked cookies with one of those cookie guns with all the attachments for making different shapes, and she brought them to us every time she visited. They were very special to us (Nana cookies, we called them). After college, where I studied painting and sculpture, I moved to New York City and started making cookies for friends and found that people loved them. I got the idea to try to sell them to stores in Soho to supplement my income as an art teacher and painter, and they took off!

Did you always want to bake? I never thought about baking until it happened. It was a combination of craft and art that seemed like a natural fit for me, and I figured it out as I went along. There was nobody (I knew of) who made these kinds of cookies–which was great, because I think I benefitted from not knowing any rules. Now there is so much info and product out there to make it easy. I am glad I started before that happened.

What inspires you? I am inspired by art and design, nature, everyday objects, store windows, patterns, wall paper. I love

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primitive shapes and layers of color. I like using my hands to make many things (the cookies) all look the same, because no matter what, the imperfections and differences are always there giving it character and life–it’s nostalgic and modern at the same time.

I also have great assistants. I always hire artists, including my daughter, so there is always a lot of collaboration and many ideas flowing. We take every step so seriously but in the end the result is just pure fun.

Where do you go to be inspired? I find inspiration in thrift stores, flea markets, old book stores, and the streets of New York. Also, just hanging out in my studio with all my ingredients and materials. I have so many ideas that I want to try–there is never enough time. One idea leads to the next. Many don’t work out, but when an idea hits it’s really fun. And I am picky–it took me over a year to finally like my yoga pose cookies–the shape was not right at first. When I finally liked what they looked like, we made them–10 poses, and everyone loves them (even Oprah!).

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What cookie-baking tips would you give a novice baker (like myself) to ensure perfect cookies? You want a good recipe– one that keeps its shape after you cut it out. The next most important thing is learning how to work with the icing. There are at least five different consistencies of icing that you need to be able to do anything you might want to do on a cookie. The possibilities are endless when it comes to cookie or cake decorating.

Would you ever consider teaching classes? Yes! I have been thinking about this just recently, actually. There is so much interest now. I have taught workshops in the past and people always have fun and great results. People are amazed at what they can do with a few pointers.

What’s the best part about what you do? There is something exciting about starting with a bunch of raw ingredients and having an idea of what will happen–but also not having complete control so there are surprises to deal with.

KEEP YOUR EYE ON

I never thought about baking until it happened. It was a combination of craft and art that seemed like a natural fit for me, and I figured it out as I went along.

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FROM MORMOR’S KITCHEN

FORBIDDEN SWEETNESS Text+styling by Paul Lowe Photography by Alexandra Grablewski

Growing up we used to have a big, beautiful garden. It was a bit bizarre as it was a hill garden, but my grandmother and mother had turned the hill into something very pretty with roses, fruit trees, and tons of rhubarb. How I loved rhubarb when I was growing up! I would usually ask my grandmother for a tin cup of sugar and I would dip the rhubarb into it and eat. It was so good, but of course, the worst thing for my teeth. Sugar and acid together– not good.

After my annual check-up at the dentist, my parents decided that young Mister Lowe was banned from the

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rhubarb plant. I would sneak out and steal rhubarb, but after my dad found cups of sugar under my bed, they put a stop to it for good.

After I sulked for days, my grandmother told me she would make me a treat. She cut up rhubarb and strawberries and cooked them with water, sugar, lemon juice, vanilla, and fresh basil. She called it Paul’s Sweet Soup. It was amazing, and served chilled, all the flavors became one.

I make this soup every summer. It’s perfect on a hot summer day.

Paul’s Sweet Summer Soup SERVES 4 3 3

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cups chopped rhubarb cups strawberries, chopped and hulled juice of 1⁄2 lemon cups water cup sugar vanilla bean, seeds scraped out fresh basil leaves

“How I loved rhubarb when I was growing up!

I would usually ask my grandmother for a tin cup of sugar and I would dip the rhubarb into it and eat. It was so good.”

1. Place rhubarb, strawberries, and lemon juice in a large pot and stir until the rhubarb starts to fall apart. 2. Add the rest of the ingredients and let the soup simmer for 15 minutes. 3. Taste to make sure it’s sweet enough. 4. Strain, making sure all solids are out of the soup. 5. Chill for 1 hour before serving.

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ONE FOR THE SEASON

THE BEST SUMMER PICKLE Recipe+text by Michaela Hayes Styling by Paul Lowe Photography by Linda Pugliese

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Sometimes preserving food is about storage or added health benefits, and sometimes it is about pure flavor.

Such is the case with these quick pickled radishes.

Radishes are a relatively new love of mine. I was working at Tabla, an Indian restaurant in New York, when our relationship deepened. As a cook on the garde manger (cold dish) station, I prepared radishes in at least seven different ways during each service. I asked the chef once why we used so many radishes– he said that they reminded him of his father, who ate them with every meal. Radishes inspire affection.

There are many varieties of radish to choose from, some more spicy than others. The beauty of a radish is beyond compare: breakfast radishes broadcasting their spicy side in red and white; globe radishes in Easter egg colors surrounding creamy white flesh; pungent black radishes; and the divine and aptly named watermelon radishes. Cool, sharp, and always crisp, radishes make great pickles.

I created this radish recipe for my friend Meena’s birthday.

She was having a potluck-style taco-bar party and asked me to bring some pickles. Between the red radishes and the red onions, these pickles add color and zing to any summer dish, be it tacos or a cool summer salad.

Pickled Radishes with Onions MAKES 2 PINT JARS 1 cup water ½ cup and 2 tablespoons cider vinegar 1 tablespoon honey zest and juice of ½ lime 1 clove garlic, sliced 2 tablespoons minced ginger 2 teaspoons salt pinch of cracked black pepper 1 tablespoon coriander seeds, tied in a sachet 1 bunch radishes, sliced ½ medium red onion, thinly sliced 1 sprig of mint, leaves removed and thinly sliced

The beauty of a RADISH

is beyond compare.

1. In a medium saucepan, add all ingredients except the radishes, onions, and mint, and bring to a boil. 2. Turn off the heat and stir in remaining ingredients. 3. Let the pickles cool at room temperature, then move to jars and store, covered, in the refrigerator.

The pickles will be at their best if you let them sit at least one day before eating. Enjoy!

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T R AV E L

A COLORFUL PERSPECTIVE Photography by Will Taylor

Join Sweet Paul’s market editor, Will Taylor, as he navigates canals, trains, bicycles, and trams to discover the brightest places to eat, sleep, and shop in and around Amsterdam’s creative Jordaan district.

“You’re the first guy we’ve ever had stand behind the counter here and we love it! Are you sure we can’t tempt you with a job?” the warm and upbeat shop assistant called to me as she arranged a collection of bright vases upon a shelf. I stood in one of Amsterdam’s most colorful stores, Kitsch Kitchen, and had somehow ended up behind the checkout desk. Only meaning to jot down my details for the storeowner, I was soon mistaken for a shop assistant. But given my love for colorful design, I decided to go along with it, helping a charming young lady pick out some mugs for her newly installed kitchen. After joking with the real assistants that I should be on commission, I was on my way with the first of many bright buys in hand.

Earlier that day, I had made my way to St Pancras International Train Station in London to catch a Eurostar train.

In doing so, I had to navigate roads jammed with traffic and a station awash with stressed commuters–heads down, hurrying to their destinations. Just five hours later, I had arrived in an

altogether different city.

I felt at home the moment I arrived in Amsterdam. The vibrant city is a juxtaposition of bustling, frenetic streets (or straatjes, as they are referred to locally) against peaceful canal-side walkways. Stepping out of Central Station and onto the Stationsplein–one of Amsterdam’s busiest squares–is a fine example of the former, where a mass of trams, cars, buses, people, and bikes await. Horns were honking, bells were tinkling, and street sellers were yelling, yet it didn’t feel stressful at all. In fact, quite the contrary. Although you arrive into the heart of Amsterdam’s travel network, you can immediately see the difference in the approach of getting around. Gone are the packed car parks–instead you find bike racks at every turn; not surprising given cycling is the main form of transportation for the city’s inhabitants. Add in the ever-present rumble of the trams passing by and you really know you’re in Amsterdam.

Armed with my camera, I hopped onto a tram bound for the

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city’s most colorful shopping street.

Minutes later I was strolling down the Rozengracht, a wide avenue located in the Jordaan district, an area that is wellknown for its art galleries, diverse shops, boutiques, and fine eateries. My first stop was Kitsch Kitchen, a veritable feast of colorful homeware and cookware. Their in-store mural is a must-see for color inspiration! You can’t miss the store–it has a pink shop front, just one of the many colorful facades that charmed me during my visit. You’ll find a vibrant mix of brights for the kitchen and beyond, from neon-striped wicker baskets to paint-dipped pots, and polka-dot-printed vinyl materials available in an array of colors. This is the ideal place to pick up a fun yet practical memento from your trip.

A short walk up the Rozengracht and I arrived at Nordic New, a very different color offering. Struck by the sophisticated gray exterior and blue window display, I ventured inside. The store specializes in modern Scandinavian furniture accessories and knick-knacks made mainly by Northern European designers.

I found chic cabinets from Asplund accessories, lighting by Tom Dixon, and tableware from Iittala, all offering shoppers the chance to add color to their homes in traditional Scandi style.

The diverse offering makes Nordic New a worthwhile stop on your itinerary for gaining stylish ideas and introducing color into your own space.

I was keen to search out a third option in the area, and I hit the jackpot when I happened upon Raw Materials on the other side of the street. Raw Materials is like an Aladdin’s cave for any vintage maven. Expect to find rustic industrial homewares, vintage signs and packaging, and weathered textures aplenty.

I really liked their A-Z of worn letters; they are a great way to bring typographic and colorful elements into the same scheme.

I felt at home the moment I arrived in Amsterdam. The vibrant city is a juxtaposition of bustling, frenetic streets (or straatjes, as they are referred to locally) against peaceful canal-side walkways.

After an afternoon shopping in the main design district, I was feeling invigorated and inspired by the welcoming and creative locals. Amsterdam is a great city to visit with loose plans; enjoy taking the time to aimlessly stroll the tree-lined canal banks, popping in and out of small, independent boutiques as you do.

The city embraces color and new stores are opening all the time. A case in point was discovering the newly opened Mariska Meijers Amsterdam–they recently opened their premier location on the Singel Canal. Located just between Jordaan’s 9 Straatjes (9 Streets) and the Bloemenmarkt (Flower Market), the creative aesthetic of artist and designer Mariska Meijers is a perfect fit for the area, as it matches the eclectic attitude of the 9 Streets and the colorful floral theme of the market. Be sure to stop by and shop Mariska’s original designs across a mix of home accessories and furniture, all complimented by an everevolving collection of art, antiques, and vintage furniture.

Before my visit I’d not considered Amsterdam to be my first port of call for color inspiration. However, as I arrived back in London and battled my way across town on the Tube, I closed my eyes and escaped to my new color love: Amsterdam.

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THREE STYLISH EATERIES Café George, Leidsegracht 84, cafegeorge.nl Café George has perfected the balance between feeling fancy without pompous and welcoming without scruffy. Go for brunch on a lazy Sunday morning and pick something tasty from their striking typographical menus.

Pancakes! Berenstraat 38, pancakesamsterdam.com The blue and white striped awning caught my eye immediately, as did the smell of their delicious Nutella pancakes! This is an ideal pit stop to refuel before heading back out to explore.

Mazzo, Rozengracht 144, mazzoamsterdam.nl This Italian restaurant and cocktail bar in the heart of the city has a relaxed yet cosmopolitan vibe. Flavors are simple and bold, just as they should be, and the interior is an atmospheric and theatrical treat.

SLEEP IN COLOR! citizenM hotel, Prinses Irenestraat 30, citizenm.com/amsterdam-city Possibly one of the best city hotels I’ve ever stayed in, the citizenM hotel is decked out in colorful designer furniture from Vitra and is designed to provide luxury on a budget. The offering is a spacious pod-style hotel in which everything in your room is controlled by one control pad, right down to the lighting, music, and blinds! The communal areas are expansive and varied, offering chill-out zones with comfortable (and colorful!) Polder sofas designed by Hella Jongerius, as well as a lively bar area.

COLORFUL JORDAAN STORE DIRECTORY Kitsch Kitchen, Rozengracht 8-12, kitschkitchen.nl Nordic New, Rozengracht 196, nordicnew.nl Raw Materials, Rozengracht 231, rawmaterials.nl Mariska Meijers Amsterdam, Singel 434, mariskameijers.com

HOW TO GET TO AMSTERDAM European travellers can arrive into Amsterdam Schiphol by plane or train. International travellers will fly into Amsterdam Schiphol, the city’s main international airport. Once through security, you can get a train from the Schiphol Plaza to Amsterdam Central Station in around 20 minutes in a taxi or hired car.

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GO RG -WAN NA D E SIG N

COOL DOWN WITH GRAY

Gray throw, $138

Small vase, $40 Large vase, $53

Small apothecary jug, $39 All items, frenchconnection.com

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PHOTO: FRENCH CONNECTION HOME

Large vase, $53 Small vase, $40

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1. Galvanized treat pedestals, $38, bhldn.com 2. Linen blanket, $485, brookfarmgeneralstore. com 3. 1960s ibm 13.5 standard issue clock, $235, schoolhouseelectric.com 4. Infinate petals canister, $18, shopterrain.com 5. Lousie Roe books pillow, $122, cahetu. com 6. Lourdes Sanchez bullseye rug, $137, westelm. com 7. Jessie chair, $235, schoolhouseelectric.com 8. Textile basket, $13, hm.com

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www.rwoodstudio.com

handmade in Athens,Georgia USA for 20 years!

for a daily dose of southern beauty, visit our blog:

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W I L L’ S P I C K S

PHOTO: H&M HOME

A REFRESHING PALETTE

As the SUN RISES HIGHER and the TEMPERATURE SOARS, create a cooling retreat at home with the BEST BLUE AND WHITE PICKS for your KITCHEN AND BEDROOM chosen by Sweet Paul’s market editor, Will Taylor.

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A blue and white color scheme is not only one of the most classic color combinations available, it’s also incredibly versatile. There’s a common misconception that decorating with blue can create “cold” rooms. However, pairing blue hues with the right shade of white can create spaces that are calm, refreshing, and tranquil. Let’s take a look at some of the best buys to help you create the perfect summertime scheme in two of your home’s key spaces: the bedroom and kitchen.

WILL’S TIP! Adding a patchwork quilt, such as the Indigo option seen here from Anthropologie, is a quick way to add instant color and pattern to a bedroom.

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BEDROOM SCHEMES On barmy summer nights and bright sunshine-filled mornings, it’s important that your bedroom space feels light, airy, and cool. This can be achieved with a milky-white base palette– avoid shades that are too stark like Brilliant White, as these will be too harsh for a bedroom space. You could even opt for a washed-out Steel Blue, which has added warmth due to the subtle gray-blue tint. With your base color in place, add soft blue hues such as Sky and Baby Blue. Next, create visual interest by adding pattern with the blue tones that you use; a set of striped bedding or a patchwork quilt is ideal. Finally, add some wooden elements into the scheme–as well as bringing texture and dimension to the scheme, these pieces will break the space up, adding warmth as they do. Make a statement with vintage doors repurposed as a headboard or go for something understated like a wooden side table.

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1. Patchword indigo quilt, $271, anthropologie.com 2. Henny cushion cover, $7, ikea.com 3. Blue floral bedding, $48, hm.com 4. Renate rug, $20, ikea.com 5. Blue-star twelve sideboard, $2091, sweetpeaandwillow.com

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KITCHEN SCHEMES

PHOTO: H&M HOME

In the kitchen you can afford to be bolder with your chosen shade of blue because the area is less defined than a bedroom, where the sole purpose is for sleeping and rejuvenating. In a kitchen you won’t just cook, you’ll no doubt entertain, do crafts, write letters, and more all in the same space, and so consider creating a more energizing and vibrant space when it comes to choosing your color palette. Here we see how a Bondi Blue feature wall serves as a backdrop to the cool white elements used elsewhere in the room. Without this bold base hue, the existing features of the room would be lost and lose impact; the feature wall anchors the pieces into the space, letting each element of the room add interest and character. The dining table is often the central furniture piece in a kitchen/dining space, so play on its dominating presence by accenting your chosen blue with complimentary table linens. Finish the space with weathered junk-shop finds for added character.

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1. Storm lantern, $47, toast. co.uk 2. Baker’s work table, $2592, shopterrain.com 3. Vernazza plates, $8, anthropologie.com 4. Parisian blue tablecloth, $207, shopterrain.com 5. Banded stripe mug, $24, toast.co.uk 6. Gubi chair, light blue, $514, gubi.com

5.

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WOOF

FUN BUYS FOR YOU & YOUR POOCH! Food+styling by Paul Lowe Photography by Colin Cooke

Whenever I make fish for myself, I always make some extra for Lestat.

Fish is really good for dogs and Lestat just loves it. I always mix some of his dry food in as well.

Fish ‘n Chips cooked fish, I used cod here a little steamed rice 1 boiled potato steamed spinach a few boiled peas 1 tablespoon olive oil 1. Make sure there are no bones in the fish. 2. Mix it in a bowl with the rice, diced potato, some steamed spinach and peas. 3. Drizzle with olive oil.

I had the same dish, only I turned all the ingredients into an oven-baked fish pie.

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1. Extra-large dog bowl, $28, etsy.com/shop/PotteryforPets 2. Dog alphabet print, $29, etsy.com/shop/WeaversofSouthsea 3. Dachshund butter dish, $44, uk.jonathanadler.com 4. Dog’s plastic floormat, $44, 2modern.com 5. Nautical dog leash, $15, etsy.com/shop/thedoggiehouse 6. Claudia Pearson dog plates, $41, westelm.com 7. Knitted dog, $85, severinakids.com

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5/31/12 8:08 AM

A RENAISSANCE WOMAN

Text by Sarah Oster Shasha Photography by Alexandra Grablewski

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Lynda White is a Renaissance woman of the highest order. Her career path has taken her from theatrical set design to photo styling to crafting her own stunning art pieces. When you walk into her Brooklyn studio, you immediately see that you’re in for a real treat–she has consolidated years of handling and styling fantastic objects into living amongst beautiful pieces that she hand-throws and paints.

You’ve made the jump from styling beautiful dishes to making beautiful dishes. What inspired your foray into pottery?

My degree is in Fine Arts; I’ve worked in every material from paint to cast bronze. As a stylist, I have always been obsessed with beautiful objects. Cookbooks are some of my favorite projects to style, and when I started working in clay two years ago my intention was to make dishes to use for food photography. When food is the subject matter, the dishes need to be simple and flat; they need to support the food and contribute to the composition but not call attention to themselves. I made four white plates and a few simple shallow bowls, but I seem to have been struck with decorative Tourettes and everything after that has been slathered in pattern.

I love the avian and botanical motifs in your work and the natural colors. Can you tell us a little about your stylistic inspirations?

I primarily use celadon and clear glazes over oxides. I like to keep the colors earthy and quiet to balance the vibration of the patterns. As a stylist, there is no end to the

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sources of inspiration. I find inspiration in textiles (Liberty prints, vintage kimonos), wallpapers (Charles Burchfield, William and Morris), graphics (Chinese paper cutouts, Japanese family crests) and pottery traditions from all over the world.

You must come across every style of tableware from every region and era. Can you tell us about the most special piece you’ve ever worked with?

I have been very fortunate to work with some incredible pieces. I’ve been on shoots with armed guards to protect the merchandise! One of my luxury clients (Holland America) uses Bvlgari Rosenthal china in their upscale dinning. The Bvlgari and Versace Rosenthal china are over-the-top beautiful. Ironically, my most treasured piece from my personal collection is a café-au-lait bowl I bought for five dollars at the Sandwich Antique fair many years ago. It’s French, mid-late 19th century, white with an orange glaze pattern on the outside, and a clear cracked glaze stained from coffee on the inside. It only leaves my studio for very special clients.

What’s your creative process? Do you start with an end product in mind or do you just see where the clay and glazes take you?

Clay is living, organic matter that needs a lot of attention. Negotiating with the clay definitely plays into how the piece is manifested. First I throw a shape. I usually start with a classic silhouette and subvert it. I consider the positive and negative relationship within the shape and what kind of rhythm I want to create with the

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pattern. Then I do some drawings on paper. Meanwhile the piece has to stay hydrated and dry evenly to make it through the firing process. Glazing is all about chemistry. There are so many variables, it is nearly impossible to have predictable results. You really have to let go and enjoy the magic.

Where and when do you work best?

I like to draw at home in the morning when I first wake up. Then I walk or bike to my personal studio or the clay studio (Williamsburg Ceramic Center).

I like to work in concentrated chunks of time. Working as a stylist and an artist dovetails perfectly. This last year I’ve been working on an ad campaign for Marriott. We traveled around the world shooting properties two to four weeks at a time with a month off in-between. I get

the inspiration of travel and the time to work in the studio when I get back. I’m very grateful for that.

Where can we buy your work?

Anyone wanting to buy my work can reach me directly via my website, arts.lyndawhite.com

What do you have in store for the future?

GLAZING is all about chemistry.

There are SO MANY VARIABLES, it is nearly impossible to have predictable results. You really have to let go and ENJOY THE MAGIC.

Most recently, I’ve been making work inspired by early Greek and Etruscan ceramics. I like the idea of picking my way through the history of art, methodically sourcing inspiration from our collective history. What I’m working on now and what I want to make in the future is always the first thing in my mind in the morning. I’ve come to the conclusion that making objects is even more addictive than collecting them.

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GO RG -WAN NA KIDS

TOYS & JOYS FOR YOUR LITTLE ONES

PHOTO: KOKO KIDS

Fred the Dog train bedding, $127, kokokids.co.uk

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1. Personalised street print, $39, supermarkethq.com 2. Wooden London bus toy, $48, habitat.co.uk 3. LulaWhale clock, $48, lulabird.co.uk 4. Favourite place cushion, $70, molly-meg.co.uk 5. Mask animo, $29, e-side.co.uk 6. Guards suitcase, $40, cathkidston.co.uk

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WINE

HUNK’A BURNING LOVE Text+photography by Jim Hensley

My father objected to grilling. He flat out refused to participate in what the other men on the block saw as a ritual nearly as powerful and sacred as Super Bowl Sunday.

Generally speaking, Dad avoided any cooking the same way most men avoid wearing their wives’ summer frocks… and largely for the same reasons. But where most men were willing to place the grill in their own masculine realms, my father’s borders were more tightly guarded.

He never actually said it like that, of course. Being openly chauvinistic would have been dangerous–Mom was slightly hot-tempered and good with knives. So he simply proclaimed grilling to be primitive… barbaric, even.

GRILL FOOD may not be the mark of HIGH-CULTURE CUISINE, but in my world it’s the PERFECT EXCUSE for a GOOD BOTTLE OF WINE.

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Man (or in this case Woman) had advanced beyond the caves, installed perfectly good appliances in their linoleum-tiled kitchens, and no longer needed to burn meat over open flames. Therefore, there was no need to divert attention from the newspaper and pour petroleum products over charcoal for the purpose of getting smoke in your eyes. Couldn’t we just have some pasta?

So while the ancient smell of meat making itself attractive over an open flame hung over freshly mowed lawns, we hid inside with the windows rolled up and the air conditioner on full blast. We had evolved, albeit a little sadly.

Like most grownups, I eventually broke with the traditions of my father. Martinis and chain smoking were abandoned, and I even pushed the baby carriage when it was needed. As my very own lawn came to be, and grew to be mowed, I took my rightful place within a cloud of smoke. I grilled like a real man. I saw it to be primitive, but primitive was good. One day a week, every man should be a barbarian.

But that doesn’t mean we have to become beer drinkers.

Grill food may not be the mark of high-culture cuisine, but in my world it’s the perfect excuse for a good bottle of wine. I tend to look towards the regions famous for outdoor cooking as sources of good grill wine. Much of Spain, the South of France, and Sonoma County come to mind.

These are little pockets of a more rustic life floating in an otherwise overly civilized world. Syrah, Grenache, and Zinfandel make great grill wines. The secret is in the sauce.

If you like a lot of spicy barbeque flavor on your ribs, you might want a Zinfandel with forward fruit flavors or maybe a chilled Côte du Rhône with a hint of smoke. The purists, the kind of people who grill the best T-bone they can get

and serve it simply with squeezed lemon and rosemary, will want a Hermitage made from Syrah or maybe a Ribera del Duero made from Tempranillo. If you’ve mastered the difficult art of grilling fish, try serving a rich Chardonnay.

If salmon is on the grill, you’ll want to try something with mineral and nut flavors and probably from Burgundy. For tuna or swordfish, a good New World white with melon and citrus notes comes in handy.

Once in a lifetime Red? Of course it’s red, like the meat that graces the grill and is lovingly licked by the flames. I mentioned Hermitage, and I meant it too. Côte Rôtie as well. Snobs may object that the informality of the terrace is no place for the best a Syrah can be, but laugh them off and proclaim that nothing could showcase the wine better than a perfectly prepared slab of beef. From Hermitage, look for wines by JL Chave or Delas. Côte Rôtie is home to Guigal’s legendary single vineyard wines–legendary because talk is cheap, but these bottles cost more than a used car.

Whenever you can With grilled pork ribs, do a Priorat from Spain. Priorat is a new acquaintance for some people. It opens up after only a few years in the bottle and gives wide, fruit-driven flavors–plenty of red berries. The region is still developing rapidly, but names to hold on to are Alvaro Palacios and Cartoixa d’Scala Dei. Whenever you want Got a favorite Zinfandel? Mine is Ridge Lytton Springs.

Cline is also good. Ravenswood makes big Zins that should fight back against the smoke and spice. Buy an armful of different growers and invite the neighbors.

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A HANDMADE SURPRISE EVERY MONTH Subscribe to Umba Box to receive a curated monthly package of modern and whimsical women’s handmade products.

WWW.UMBABOX.COM USE CODE SWEETSUMMER FOR 20% OFF 1ST BOX

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CUPCAKE

STRAWBERRY CUPCAKES Food+styling by Paul Lowe Photography by Frances Janisch Strawberry Cupcakes MAKES ABOUT 12 1 stick butter, room temperature 3 ⁄4 cup sugar 2 large eggs 1 teaspoon vanilla extract 1 1⁄2 cups plain flour 1 teaspoon baking powder 1 ⁄2 cup chopped strawberry whipped cream 15 strawberry slices

1. Preheat oven to 350°F. 2. Beat butter and sugar until light and fluffy. 3. Add the eggs one at a time and beat well between each. 4. Add vanilla, flour, and baking powder. 5. Mix together until you have a smooth batter. 6. Fold in the strawberries–don’t stir them in. 7. Divide batter in a cupcake pan. 8. Bake until firm to the touch, about 20 minutes.

9. Cool on a wire rack.

Serve with a dollop of whipped cream and a sliced strawberry.

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features

SU M M E R 20 1 2 • I SSU E N O. 9

b eac h l i fe • PA L ETAS • p e r fe c t day fo r a p i c n i c NEON • seafood • FLOWERS • mix it • HERB GARDEN WITHOUT A GARDEN • party time • BBQ BURGERS

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Styling by Paul Lowe | Photography by Susanna Blaavarg

BEACH SA N D, CO RAL, & BATE AU STRIPES–

THAT’S MY KI N D OF SU MMER .

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Necklace < Lampshade

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Mother of Pearl Wreath

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Amazing crocheted coral made especially for Sweet Paul Magazine

by Jen Cox, chicagotextileworks.com

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Coral Necklace Pillow >

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Corsage

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Bracelets

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Rocks

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Stool YOU WILL NEED: wooden stool old sweater sleeves sewing machine 1. Measure the sleeves so that they are the right length and width for the legs of the stool. 2. Sew the long side of each piece of fabric together. 3. Slip them on the legs of the stool.

Lampshade YOU WILL NEED: old lampshade, stripped thin scarf hot glue gun

Pillow YOU WILL NEED: old sweater pillow sewing machine cotton floss embroidery needle 1. Cut the arms off the sweater and cut the rest so that it shapes to the size of your pillow. 2. Sew the holes together with a sewing machine. Leave the bottom unsewn so that you can add the pillow later. 3. Find a motif online that you want to embroider. 4. Trace the motif onto the pillow with a fabric pen and embroider with cotton floss. 5. Put the pillow inside and sew up the bottom.

Pillow crafted by Paul Vitale

1. Cut the scarf so that it fits around the shade. 2. Start hot gluing on the top and work your way around. 3. Stretch the fabric and hot glue it to the bottom of the shade. 4. Work your way around until it’s all done.

Necklace YOU WILL NEED: 20 large wood beads piece of fabric, 10 inches x 1⁄2 yard cotton string 1. Wrap a bead in fabric and tie the cotton string on each side so that the bead is secured in the fabric. Make sure you leave a 10-inch end. 2. Continue until your necklace is big enough.

3. Tie the ends together. So simple!

Mother of Pearl Wreath YOU WILL NEED: metal wreath vintage mother of pearl buttons thin metal wire metal cutter 1. Start by cutting 10-inch-long pieces of wire. 2. Fasten a button on the end of each wire. 3. Fasten the wire to the wreath by twisting it around a few times. 4. Continue until the wreath is sparsely covered with buttons.

Corsage YOU WILL NEED: fabric scrap, 10 inches x 1⁄2 yard, mine is from the lampshade needle and thread small coral hot glue gun 1. Fold the fabric in half lengthwise. 2. Roll it together so that it resembles a flower. 3. Sew it together on the back. 4. Hot glue a coral in the middle.

Bracelets YOU WILL NEED: wood or plastic bangles fabric scraps hot glue gun 1. Cut the fabric so that it fits around the bracelet. 2. Hot glue into place. 3. Fold in the sides and hot glue those into place.

Rocks YOU WILL NEED: beautiful rocks silver sharpie 1. Use the sharpie and “paint” shells, fish, anchors, and other sea-themed motifs on the stones.

Coral Necklace YOU WILL NEED: small pieces of coral white paint super glue silver thread 1. Glue the coral to the thread with super glue. 2. Tie the ends of the thread together to make a necklace. 3. Dip half of the coral in white paint.

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PALETAS MEXICAN ICE POPS

WILL COOL YOU DOWN THIS SUMMER.

FOOD+STYLING BY PAUL LOWE | PHOTOGRAPHY BY HECTOR SANCHEZ

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CUCUMBER & LIME PALETAS

COCONUT & VANILLA PALETAS

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COOL WATERMELON & CHILI PALETAS

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PINEAPPLE PALETAS

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MANGO PALETAS WITH MINT STRAWBERRY PALETAS

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S

Cucumber & Lime Paletas MAKES 4 TO 6 ⁄4 cup sugar ⁄4 cup water 2 cucumbers juice from 2 limes 1 teaspoon finely chopped mint 3

lime juice in a blender and blend until smooth. 5. Place the wooden sticks in the molds and pour in the mixture. 6. Freeze until solid.

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1. Bring a small pot of sugar and water to boil. 2. Simmer until the sugar is dissolved, and let cool. 3. Place the cucumbers in a blender and blend until smooth. 4. Push through a fine strainer.

5. Mix with syrup, lime juice, and mint. 6.

Place the wooden sticks in the molds and pour in the mixture. 7. Freeze until solid.

Coconut & Vanilla Paletas MAKES 4 TO 6 15 1 ⁄2 1 ⁄2 1 ⁄2 1 ⁄3

oz can of full-fat coconut milk cup sugar cup heavy cream cup milk vanilla pod, just the seeds

1. Place coconut milk and sugar in a pot and bring to a boil. 2. Simmer until sugar is dissolved. 3. Add cream, milk, and vanilla. 4. Mix together and let the mixture cool. 5. Place the wooden sticks in the molds and pour in the mixture.

6. Freeze until solid.

Pineapple Paletas MAKES 4 TO 6 4 3 ⁄4 3 ⁄4 2

cups finely chopped pineapple cups sugar cup water tablespoons lime juice

1. Bring a small pot of sugar and water to boil. 2. Simmer until the sugar is dissolved, and let cool. 3. Place the syrup and half the pineapple in a blender and blend until smooth. 4. Push the mixture through a fine strainer. 5. Mix with the rest of the pineapple and lime juice. 6.

Place the wooden sticks in the molds and pour in the mixture. 7. Freeze until solid.

Strawberry Paletas MAKES 4 TO 6 4 cups hulled strawberries 1 ⁄3 cup sugar 2 tablespoons lemon juice

1. Place the strawberries in a blender and blend until smooth. 2. Push liquid through a fine strainer. 3. Mix in sugar and lemon. 4. Place the wooden sticks in the molds and pour in the mixture.

5. Freeze until solid.

Mango Paletas with Mint MAKES 4 TO 6 21⁄2 1 ⁄4 3 1

cups mango flesh cup sugar tablespoons lime juice teaspoon finely chopped mint

1. Place mango, sugar, and lime juice in a blender and blend until smooth. 2. Add mint and stir. 3. Place the wooden sticks in the molds and pour in the mixture.

4. Freeze until solid.

* These should be eaten within 1 week of being made.

Molds and sticks can be found on amazon.com

Watermelon & Chili Paletas MAKES 4 TO 6 4 3 ⁄4 3 ⁄4 1 2

cups chopped watermelon cup water cup sugar small dried serrano chili tablespoons lime juice

1. Bring a small pot of sugar, water, and chili to boil. 2. Simmer until the sugar is dissolved, and let cool. 3. Remove the chili. 4. Place the syrup, watermelon, and

SUMMER

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Food+styling by Paul Lowe | Photography by Colin Cooke

picnic

Perfect day for a

Get out your bike and straw hat and fill your basket with homemade goodies.

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1. Fresh Strawberry Jam 2. Smoked Salmon Pâté 3. Watermelon and Tomato Salad

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So refreshing on a summer dayâ&#x20AC;Ś &

perfect for picnics.

3.

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The perfect finger foodâ&#x20AC;&#x201C;easy to make & really yummy.

1.

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1. Chicken with Prosciutto and Thyme 2. Corn Soup 3. Nectarine Tart

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1. CruditĂŠ with Salsa Verde 2. Sandwich Cake

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Fill them with whatever you like, there are

2.

no rules here.

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Watermelon & Tomato Salad So refreshing on a summer day… and perfect for picnics.

SERVES 4 ⁄4 of a watermelon 24 red and yellow cherry tomatoes, cut in half 4 cups watercress 4 tablespoons olive oil 1 tablespoon lemon juice salt & pepper, to taste 1

Perfect day for a picnic recipes

Fresh Strawberry Jam This is truly the best way to enjoy jam: out of the can on some good cookies.

MAKES 4 CUPS 2 cups sugar juice from 1 lemon 1 1⁄2 pints fresh strawberries, hulled and halved 1. In a medium pot, combine sugar, lemon juice, and strawberries. 2. Cook over low heat while stirring gently until the strawberries release their juices–about 12 to 15 minutes.

3. Pour into clean jars and use the jam right away.

Smoked Salmon Pâté Perfect salty summer food. Awesome with toast and watercress and a dry white wine.

SERVES 4 7 7 3

1

oz smoked salmon oz cream cheese oz crème fraîche juice from 1⁄2 lemon tablespoon chopped dill salt & white pepper, to taste

1. Place salmon, cream cheese, crème fraîche, lemon juice, and dill in a blender and blend until you have a coarse pâté.

2. Season with salt and white pepper. 3. Fill 4 small glass jars with the pâté and seal.

Keep in the fridge until serving.

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1. Use a melon baller to make a bunch of watermelon balls.

2. Place them in a bowl with the tomatoes and watercress.

3. In a small bowl, mix together olive oil, lemon juice, salt, and pepper. 4. Pour the dressing over the salad and mix.

Chicken with Prosciutto & Thyme The perfect finger food–easy to make and really yummy.

SERVES 4 3

5 12

chicken breasts, cut into 1-inch strips hot sauce slices prosciutto, each cut into 3 strips sprigs of thyme salt, to taste

1. Preheat oven to 350°F. 2. Rub hot sauce on each chicken strip. 3. Place a thyme sprig on each strip and roll a piece of prosciutto around the chicken. 4. Place in an ovenproof dish.

5. Sprinkle with salt. 6. Bake for about 10 minutes, or until chicken is done.

Serve warm or cold.

Corn Soup Pour into a thermos and take on a picnic. The soup can be served hot or cold.

SERVES 4 1 1 1 21⁄2 5 1

tablespoon olive oil small yellow onion, chopped garlic clove, chopped cups fresh corn kernels cups chicken stock cup heavy cream salt & pepper, to taste

1. Heat the oil in a large pot. 2. Sauté onion and garlic until soft.

3. Add corn and sauté another minute. 4. Add the stock and let the soup simmer for 30 minutes on low heat. 5. Pour the soup into a blender and purée until smooth. 6. Pour the soup back into the pot and add the cream. 7. Let the soup simmer for 5 minutes, season with salt and pepper, and serve.

Nectarine Tart A great and very easy tart to make. Serve with crème fraîche or ice cream.

SERVES 4 1

4 1 2

puff pastry, I love Dufour a pinch of plain flour nectarines, in thin wedges cup sugar tablespoons confectioners sugar

Sandwich Cake Such a fun way to serve sandwiches. Fill them with whatever you like, there are no rules here.

SERVES 4 1 4

6 4 8 2

large round bread tablespoons pesto handful of greens slices mozzarella slices marinated peppers slices of prosciutto tomatoes, sliced

1. Start by cutting the top off the round bread. 2. Scoop out most of the insides with your hands, but make sure not to make any rips in the bread. 3. Layer it with pesto, greens, mozzarella, peppers, prosciutto, and tomatoes. 4. Place the top back and slice into 4 cake-like pieces.

1. Preheat oven to 390°F. 2. Using a rolling pin, roll out the puff pastry until it’s a bit larger than its original size. Use a little flour so that it does not stick to your surface. 3. Place pastry on a baking tray covered with parchment paper. 4. Dip the nectarine wedges in sugar and place on the puff pastry. 5. Bake until the pastry is golden brown, about 15 minutes. 6. Sprinkle the pastry with powdered sugar while it’s still warm.

Crudité with Salsa Verde Gotta love the fresh summer vegetables–they’re so good dipped in this sauce. The sauce is also awesome on pasta.

SERVES 4 1 small bunch of parsley 1 small bunch of mint 1 ⁄2 cup green pitted olives 1 tablespoon Dijon mustard 2 tablespoons red wine vinegar 1 ⁄2 cup olive oil 1 pinch of red chili flakes salt, to taste cut up vegetables, like carrots, squash, or celery 1. In a blender, combine parsley, mint, olives, mustard, vinegar, oil, and chili flakes and blend until smooth. If the sauce is too thick then add more oil. 2. Season the mixture with salt.

3. Let the sauce sit for at least 1 hour so that the flavors can really shine.

Serve with the crudité.

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neon

Neon colors are a big fashion trend this summer, and thereâ&#x20AC;&#x2122;s no reason why your craft projects should not be equally as fashionable.

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1. Wooden Necklace You will need: • 6 large wooden beads • neon craft paint • 1⁄2 yard of neon nylon string 1. Paint the wooden beads. They will probably need 3 coats. 2. Once dried, place them on the string and tie the ends together.

2. Wall & Lamp The walls are made of Racer’s tape from findtape.com. It’s all about getting that first stripe completely straight–once that is done the rest is quite easy.

The lamp is from abchome.com and it’s spray-painted neon orange.

The shoes with neon sole are from colehahn.com

3. Carafe You will need: • glass carafe • neon fluorescent tape in two sizes, mine is artist tape from findtape.com 1. Take the wide tape and stick it around the carafe. Try to make it as straight as possible. 2. Place the narrow strips of tape on top.

4. Bracelets You will need: • thin metal bracelets • neon cotton floss 1. All you have to do is twine the floss around the bracelets.

5. Vase You will need: • vase • neon fluorescent tape, mine is artist tape from findtape.com 1. Start by placing the first strip of tape at the bottom.

2. Continue workigng your way up the vase with the rest of the tape.

6. Box You will need: • box with lid, mine is from westelm.com • neon fluorescent tape, mine is artist tape from findtape.com

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1. Tape stripes on the box lengthwise using the neon tape.

The elephant is painted with blue craft paint.

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Itâ&#x20AC;&#x2122;s all about getting that first stripe completely straightâ&#x20AC;&#x201C;once that is done the rest is quite easy.

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7. Macramé Plant Hanger You will need: • 8 pieces of nylon cord, 36 inches each • small plastic ring • bowl

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1. Take 8 lengths of nylon cord, around 36 inches in length. 2. Tie one end of all 8 cords together around a simple ring.

(I used a cheap neon bracelet from a dollar store.) 3. Separate the 8 cords into 4 pairs of 2. Go down about 15 inches and tie a simple knot in each pair at the same level. 4. Separate the ends of the cords and pair them with their neighbor from the pair next to them. 5. Go down about 6 inches from the first level of knots and tie simple knots in each of the 4 pairs. The end result should be a mesh or zig-zag pattern with the knots.

6. Group the ends of all 8 cords together and tie one final knot about 5 inches below the second level of knots. 7. Trim the loose ends.

8. Tote You will need: • tote bag • piece of cardboard big enough to place inside the tote (this will stop the marker from bleeding) • neon bingo markers 1. Place the cardboard in the tote. 2. Use bingo markers to make patterns.

9. Lamp You will need: • neon-colored electric cords, most electric stores have these • sockets • plugs • neon fluorescent tape, mine is artist tape from findtape.com 1. You can do it yourself, but the best way is to ask the electric store to put the lamp together for you. If you buy the parts at the store there will be a very small cost of labor. 2. Decorate the lamp with neon tape around the sockets.

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S E A F O O D

Simple & easy food for those L O N G & L A Z Y summer days.

Food+styling by Paul Lowe | Photography by Susanna Blaavarg

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KING CRAB LEGS S W E E T PAU L S U M M E R 2 0 1 2 | 9 1

P A S T A with C L A M S

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O Y S T E R S with C H I L I O I L

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S E A F O O D

RECIPES

King Crab Legs This one’s not really a recipe at all, more a reminder of how easy seafood can be: a few king crab legs, some good bread, mayonnaise or a herb oil, and a chilled white wine. Now that’s summer!

Pasta with Clams Such a great go-to summer dish–just make sure you get all the sand off the clams!

SERVES 4

3 2 2 2 3 1 ⁄2 1

dozen clams tablespoons butter shallots, finely chopped garlic cloves, finely chopped tablespoons parsley, finely chopped cup dry white wine pound spaghetti, cooked until al dente

1. Wash the clams well–they really need to be scrubbed.

2. Melt the butter in a large pan and sauté shallots and garlic until soft. 3. Add clams and white wine, cover with a lid, and let them steam 4 to 5 minutes, or until open. 4. Throw away any clams that are not open. 5. Add parsley and pasta and toss.

Serve in bowls.

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Oysters with Chili Oil The spicy oil brings out the sweetness of the oysters. Don’t forget the champagne!

SERVES 4 20 to 24 oysters 1 small green chili, deseeded and finely chopped 1 ⁄2 shallot, finely chopped 2 tablespoons parsley, finely chopped juice from 1⁄2 a lemon 1 ⁄2 cup olive oil salt & pepper, to taste 1. Clean and open the oysters. Place them on a tray. 2. In a small bow, mix together chili, shallots, parsley, lemon juice, and olive oil. 3. Season with salt and pepper.

Serve with the oysters.

Shrimp with Chili & Green Pepper This is a really tasty dish–the green peppers give it that extra kick. Serve it with lots of bread to dip in the sauce.

SERVES 4 16 to 20 shrimp 1 stick salted butter 1 small green chili, deseeded and finely chopped 1 garlic clove, finely chopped 1 tablespoon green peppers, gently cracked 3 tablespoons cilantro, finely chopped 1. Devein the shrimp, but leave the peel. 2. Melt the butter in a pan and sauté the shrimp for around 1 minute. 3. Turn them over and then add the rest of the ingredients. 4. Stir mixture until the shrimps have turned pink, around 1 more minute.

Serve warm with the sauce.

S H R I M P with C H I L I & GREEN PEPPER

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A few king crab legs, some good bread, mayonnaise or a herb oil, & a chilled white wine.

NOW THATâ&#x20AC;&#x2122;S SUMMER!

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M U S S E L S with L E E K S & T H Y M E

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GRILLED RED SNAPPER

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S C A L L O P S with D I L L O I L

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GRILLED LOBSTER with L E M O N

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Mussels with Leeks & Thyme This is my favorite way to prepare mussels. Eat them directly from the pot.

SERVES 4

Scallops with Dill Oil An elegant dish, but so easy to make. Great for an appetizer.

SERVES 4 ⁄2 shallot, finely chopped 2 tablespoons dill, finely chopped juice from 1⁄2 a lemon zest from 1⁄2 a lemon 1 ⁄2 cup olive oil salt & pepper, to taste 8 to 12 scallops butter, for frying 1

2 2 1 2 1 1 ⁄4 4

pounds mussels, scrubbed and debearded tablespoons butter leek, thinly sliced cloves garlic, thinly sliced cup dry white wine teaspoon salt thyme sprigs

1. Melt the butter in a large pot. 2. Sauté leeks and garlic until soft. 3. Add mussels, wine, salt, and thyme. 4. Cover the pot and let everything steam for 4 minutes. 5. Toss away the mussels that haven’t opened.

Serve in large bowls with the broth.

1. In a bowl, stir together shallot, dill, lemon juice, lemon zest, and olive oil. Add salt and pepper to taste. 2. Fry the scallops in some butter or grill them–they take about 30 seconds on each side.

Serve warm with the dill oil.

Grilled Red Snapper The way to get really juicy grilled fish is to grill it whole. The flesh gets flaky, moist, and really tender.

SERVES 4

Grilled Lobster with Lemon Nothing beats a grilled lobster tail. I love serving it with grilled lemon.

SERVES 4

1 whole red snapper (have the fish monger clean it and make it ready) salt & pepper, for rubbing 1 large bunch of thyme 2 lemons, sliced

4 large lobster tails 4 lemons, cut in half

1. Rub the insides of the fish with salt and pepper and place half of the thyme in there. 2. Layer one side of the fish with lemon and thyme and secure with kitchen twine. 3. Place on a grill rack and then on a medium-hot grill. 4. Grill for about 15 to 20 minutes. It’s ready when the meat is flaky.

Serve with a nice green salad and herb oil.

1. Cut the lobster tails in half lengthwise and place them on a medium-hot grill 2. Add the lemons to the grill, cut side down.

3. Cook for 8 to 10 minutes.

Serve warm, and don’t forget to squeeze that lemon juice onto the lobster.

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d I n a n s s e i p r i o ration m e M how inspire you! can FLE A MARK E T FINDS

°°°°°

Styling+photography by D I E T L I N D WO L F

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Pink & Yellow Bouquet

The amazing roses are the center point of this bouquet.

I added alliums and foxgloves.

This story was born when I visited a flea market in Belgium. There were lots of elderly women sitting in their booths, offering a mix of Victorian and 1950s goodies. It was like all time periods were poured all over the tables.

I picked up all these old Victorian ribbons, threads, and patterns that I found so inspiring. They all used to be part of a womanâ&#x20AC;&#x2122;s everyday life. I love how all the colors have faded over time.

The colors looked so amazing together that they inspired me to create flower bouquets in the same tones.

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Blue Bouquet

This bouquet has carnations and beautiful blue delphiniums.

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Pink & Orange Bouquet

I mixed carnations, foxgloves, spider lilies, and delphiniums.

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Green & Blue Bouquet

These are a beautiful mix of delphiniums, alliums, carnations, and ferns.

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Mango Dreams Get the best quality mango juice you canâ&#x20AC;&#x201C;the drink tastes best with fresh juice.

MAKES 1 GLASS 5 oz dark rum 5 oz mango juice 1 oz lime juice 1 oz orange juice ice 1. Place all ingredients in a shaker and shake well. 2. Pour into a glass with ice.

Green Giant This one has the most amazing green color. Itâ&#x20AC;&#x2122;s a really fresh cocktail.

MAKES 1 GLASS

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3 small pieces of celery 2 stalks cilantro 1 oz lime juice 3 oz vodka 2 oz simple syrup ice club soda lime wedge 1. Place celery and cilantro in a glass and muddle well. 2. Add lime, vodka, simple syrup, and ice to a shaker and shake well. 3. Strain into a glass of ice and top off with club soda.

Serve with a lime wedge.

Very Berry I love anything with berries in it, and the rosemary gives this drink a woodsy twist.

MAKES 1 GLASS 6 blueberries 4 raspberries 1 lime wedge 1 small rosemary sprig 1 oz simple syrup 3 oz vodka ice ginger ale 1. Place berries, lime, and rosemary in a glass and muddle well. 2. Add vodka, simple syrup, and ice to a shaker and shake well. 3. Pour into a glass of ice and top off with ginger ale.

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Pomegranate Smash I love this cocktail. It has a slightly bitter taste that is soothing on a hot summer day.

MAKES 1 GLASS 2 oz pomegranate liqueur 2 oz gin 2 oz fresh grapefruit juice 1 oz simple syrup club soda ice 1. Place liqueur, gin, juice, simple syrup, and ice in a shaker and shake well.

2. Pour into a glass with ice and top off with club soda.

Give Me an Apple A very sweet cocktail.

MAKES 1 GLASS 3 oz apple juice 2 oz vodka 2 oz lime juice 1 oz Drambuie ice 1. Place all ingredients in a shaker and shake well. 2. Pour into a glass with ice.

Kumquat & Ginger Caipirinha This is such a fresh summer cocktail– sweet but with a bite.

MAKES 1 GLASS

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6 kumquats, cut in half 2 slices of fresh ginger 2 oz Cachaça 2 oz simple syrup ice fresh mint 1. Place kumquats and ginger in a glass and muddle well. 2. Pour Cachaça, simple syrup, and ice into a shaker and shake well 3. Pour into a glass with ice.

Serve with fresh mint.

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Crafting+styling by Paul Lowe & Paul Vitale | Photography by Alexandra Grablewski

Herb Garden

Garden without a

Let Swee tP how to m aul show you ake your ver own herb garden in y doors.

Herb Wreath

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Jars Herbs in

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When you need to water the plants you simply place the whole wreath in your sink and water it.

The moss can get wet, too.

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This idea works best for ready-made herb plants that you buy at the grocery store.

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Herb Wreath YOU WILL NEED: large moss wreath 8 to 10 clay pots in different sizes hot glue gun small river rocks soil herb plants 1. Glue the pots to the wreath. 2. Fill 1 â &#x201E;3 of each pot with rocks. 3. Add soil and plants.

Herbs in Jars YOU WILL NEED: piece of wood 6 aluminium cans hammer and nails screws small river stones soil herbs 1. Punch a hole in the side of each can with a nail and a hammer. 2. Screw each can in a staggered pattern down the piece of wood. 3. Fill the cans with rocks, potting soil, and the herbs of your choice.

Herbs in Mugs YOU WILL NEED: white painted peg rack hooks mugs herbs 1. Fasten the hooks to the peg rack.

2. Place herb plants in the mugs and hang them on the hooks.

Muffin Tin with Herbs

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Muffin Tin with Herbs YOU WILL NEED: old metal muffin tin small river rocks soil herb plants moss 1. Fill 1⁄3 of each tin with the rocks.

2. Add as much soil as you can.

3. Plant the herbs and cover the soil with wet moss.

Herb Terrarium YOU WILL NEED: terrarium small river rocks soil herb plants 1. Fill 1⁄3 of the bottom tray with rocks.

2. Add soil and plants.

Herb Dresser YOU WILL NEED: old metal chest of drawers small river rocks soil herb plants 1. Fill 1⁄3 of the drawers you are using with rocks. 2. Add soil and herbs.

When you water then, simply take out the drawers and water each plant.

Herb Terrarium

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Herb Dresser

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T

TIP

Add your own personal touch.

Paint these bottles whatever colors you want!

Hanging Herbs

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Hanging Herbs YOU WILL NEED: water bottles white paint hole punch small herb plants soil 10-inch small wood dowel copper wire 1. Cut the ends off the water bottles.

2. Paint the bottles white. 3. Punch two holes on opposite sides of the large open end. 4. Insert the plant into the bottle upside down and gently pull the plant through the mouth of the bottle. 5. Fill the bottle with planting soil to mix within a couple of inches from the top. 6. Insert a piece of dowel through both holes.

7. Tie a piece of twine or copper wire around each side of the dowel and hang the planter from a rod or piece of copper tubing.

Herbs in a Mason Jar YOU WILL NEED: piece of wood mason jars roll of copper flashing with holes screws small river stones soil herbs 1. Take a roll of copper flashing with holes that you can get at any hardware store and measure out a piece for each jar. The piece will go all around the jar and have room enough at the ends to allow you to screw it into place. Shape the flashing around the jars so it fits snug. 2. Put two screws in each side of the flashing for each jar, making sure itâ&#x20AC;&#x2122;s holding the jar tightly against the wood. I put the jars at an angle on the wood because I thought it looked nice. 3. Fill the bottom of each jar with a couple of inches of river stones or gravel. 4. Fill the remaining space with potting soil and the herbs of your choice.

Herbs in a Mason Jar

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PartyTime Welcome to our

dream party where

every girl is a

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Food styling by Abby Stolfo | Floral design+production by Ariella Chezar | Paper products+graphic design by Viola Sutanto | Photography by Meg Smith

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Once,

Upon..

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Deviled Eggs

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Cake Pops

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ª Time

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Caramel Corn

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Party Time Recipes Caramel Corn 1 cup salted butter 2 cups brown sugar 1 ⁄2 cup brown rice syrup 1 ⁄2 teaspoon baking soda 5 quarts popped popcorn 1. Preheat oven to 250°F. 2. Place popcorn in a large bowl. 3. Melt butter over medium heat. 4. Stir in brown sugar and brown rice syrup. 5. Bring to a boil, stirring constantly. 6. Boil without stirring for 4 minutes, remove from heat, and stir in baking soda. 7. Pour over popcorn and stir to coat evenly.

8. Transfer caramel corn into 2 large, shallow baking dishes or sheet trays.

9. Bake for 45 minutes, stirring every 15. 10. Remove from oven.

Let cool completely before breaking the caramel corn into pieces.

Deviled Eggs

3 cups water 1 cup distilled white vinegar 1 small beet, peeled and sliced 1 bay leaf 8 black peppercorns 1 teaspoon sugar 10 hard-boiled eggs, peeled 1 ⁄3 cup mayonnaise 1 tablespoon whole-grain mustard 2 tablespoons minced shallot salt, to taste 1 tablespoon microgreens or flat leaf parsley for garnish 1. Bring water, vinegar, beet, sugar, and 1 ⁄2 teaspoon salt to a boil in a 2-quart saucepan. 2. Simmer, covered, until beet is tender–about 20 minutes. 3. Uncover, and allow to cool completely. 4. Transfer beet mixture to a container, add eggs, and marinate in the refrigerator for at least 2 hours, stirring once or twice.

5. Remove eggs from beet mixture and discard marinade. 6. Pat eggs dry, cut in half lengthwise, and remove yolks. 7. In a small bowl, mash yolks with mayonnaise, mustard, and shallot. 8. Season to taste with salt. 9. Divide among egg whites.

10. Garnish with microgreens.

Butterfly Cookies Cookies: 1 ⁄2 cup butter 1 ⁄2 cup shortening 1 ⁄2 cup sugar 1 ⁄2 cup powdered sugar 1 egg 1 1⁄2 teaspoons vanilla 21⁄4 cups flour 1 ⁄2 teaspoon baking soda 1 ⁄2 teaspoon cream of tartar 1 ⁄2 teaspoon salt Royal icing: 2 large egg whites 2 teaspoons lemon juice 3 cups powdered sugar, sifted Butterflies can be purchased on etsy.com 1. Preheat oven to 375°F. 2. In a stand mixer, cream butter, shortening, and sugars on medium-high speed until light and fluffy. 3. Scrape down sides. 4. Beat in egg and vanilla. 5. Sift flour, soda, and tartar together and add to creamed mixture. 6. Shape dough into 1-inch balls and place on lightly greased cookie sheet. 7. Dip the bottom of a water glass greased with butter into granulated sugar and press balls flat, re-dipping glass for each cookie. 8. Bake for 10 to 12 minutes until light golden brown.

9. While cookies cool, prepare royal icing by combining all icing ingredients in a small bowl, adding water or powdered sugar to consistency. 10. Cover tightly until ready to use. 11. Prepare a cooling

rack placed over a cookie sheet lined with parchment. 12. One at a time, dip cookies into royal icing and allow excess to drip back into bowl. 13. Place cookies on cooling rack and allow to dry completely.

14. To attach the butterflies, brush the back of the appliqué with corn syrup and adhere to cookie.

Cake Pops Pops: 1 box store-bought vanilla cake mix, plus additions (eggs, oil) 1 can pre-made vanilla icing 1 lb vanilla candy coating drops decorative sprinkles Other equipment: 24 lollipop sticks large piece of Styrofoam (optional) 1. Prepare cake according to package directions. 2. Allow to cool completely.

3. Crumble cake into large bowl and add half the container of frosting. 4. Stir to combine, adding additional frosting until mixture can hold a ball shape. 5. Form into 1.5- to 2-inch rounds. 6. Prepare a cookie sheet coated with wax paper.

7. Melt candy drops in double boiler or in heat-proof bowl set over simmering water. 8. Working one at a time, dip one end of lollipop sticks into melted candy drops and insert into top of cake rounds. 9. Allow to dry. This will help the cake adhere to the lollipop sticks.

10. Once dry, working one at a time, dip each cake pop into melted candy drops, coating completely. 11. Sprinkle with edible decorations. 12. Place on wax paper to dry or insert stick into a piece of Styrofoam or foam board to dry upright.

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++

++

B U R G E R S Nothing says summer like a burger on the grill These are our favorites

Food+styling Photography

P a u l L o w e Frances Janisch

++

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This is one of my favorites

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B BQ B U R G E R R E C IP E S Classic Cheeseburger Get really good beef for this, grass-fed is the best. You will really taste the difference.

SERVES 4

Pork & Fennel Burgers with Slaw The fennel gives the burger a somewhat Italian flavor. And it’s awesome with the slaw.

SERVES 4

Burgers: 1 1⁄2 pounds ground beef chuck 2 teaspoons Worcestershire sauce salt & pepper, to taste Toppings: 4 thick slices white cheddar (or any cheese you enjoy) lettuce sliced tomato sliced red onion barbeque sauce 4 buns

Burgers: 1 1⁄2 pounds ground pork 1 teaspoon fennel seeds salt & pepper, to taste Toppings: 1 ⁄4 white cabbage, shredded 1 large carrot, shredded 2 tablespoons apple cider vinegar 2 tablespoons water 1 tablespoon sugar lettuce 4 buns

1. In a large bowl mix beef and Worcestershire. 2. Shape into 4 patties and season with salt and pepper. 3. Place on a mediumhot grill. They need about 4 minutes on each side. 4. After you flip the burger, add the cheese on top.

Serve the burgers on buns with lettuce, tomato, red onion, and barbeque sauce.

Tapenade Burger The tapenade gives a great taste to the burger and also keeps it juicy.

SERVES 4 Burgers: 1 1⁄2 pounds ground beef chuck 1 ⁄3 cup olive tapenade salt & pepper, to taste 1 avocado olive oil Toppings: sliced tomato sliced red onion lettuce chopped chives 4 buns 1. In a large bowl mix beef and tapenade. 2. Shape the meat into 4 patties and season with salt and pepper. 3. Place on a medium-hot grill. They need about 4 minutes on each side.

4. Coat the avocado with olive oil and place on the grill. Turn as soon as they get grill marks.

Serve the burgers on buns with avocado, tomato, red onion, lettuce, and chives.

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1. In a bowl, combine cabbage, carrot, vinegar, water, and sugar.

Mix well and season with salt and pepper. 2. Let the mixture rest at room temperature for 30 minutes before serving. 3. In another large bowl mix pork and fennel. 4. Shape into 4 patties and season with salt and pepper. 5. Place on a medium-hot grill.

They need about 4 minutes on each side.

Serve the burgers on buns with lettuce and slaw.

Salmon & Dill Burger This is one of my favorites–salmon is a great fish for burgers because it stays so juicy.

SERVES 4 Burgers: 2 shallots, finely chopped 1 tablespoon olive oil 1 1⁄2 pounds fresh boneless and skinless salmon filet, in pieces 2 tablespoon chopped dill 1 teaspoon salt 1 ⁄4 teaspoon pepper Toppings: sliced tomatoes 4 buns lettuce mayonnaise 1. Heat the oil in a small pan and sauté the shallots until soft.

2. Add salmon, salt, and pepper to a blender and whizz until smooth. 3. Stir in dill and shallots. 4. Shape into 4 patties.

5. Place on a medium-hot grill. They need about 4 minutes on each side.

Serve the burgers on buns with lettuce, tomato, and mayonnaise.

Veggie Burger These are awesome–they have a great texture and are a great alternative to meat or fish.

SERVES 4

Chorizo Burger Inspired by a burger at one of my local hangouts–Building on Bond in Brooklyn.

SERVES 4

Burgers: 1 can chickpeas, rinsed and drained 4 scallions, chopped 1 cup cooked bulgur 1 ⁄2 cup plain breadcrumbs 1 tablespoon grated ginger 1 ⁄2 teaspoon ground cumin 1 egg 1 tablespoon mustard 1 ⁄3 cup mayonnaise salt & pepper, to taste olive oil Toppings: lettuce tomato slices barbeque sauce 4 buns

Burgers: 1 1⁄2 pounds ground beef chuck 1 ⁄2 pound smoked chorizo 2 teaspoons Worcestershire sauce salt & pepper, to taste Toppings: 4 thick slices Gruyère lettuce mayonnaise 4 buns

1. Place chickpeas, scallions, bulgur, breadcrumbs, ginger, cumin, egg, mustard, and mayonnaise in a blender and whizz until smooth. 2. Season with salt and pepper. 3. Shape into 4 patties and brush with olive oil. 4. Place on a medium-hot grill.

They need about 5 to 6 minutes on each side.

Serve the burgers on buns with lettuce, tomato, and barbeque sauce.

BBQ Turkey Burger These are not your typically dry turkey burgers, they are really juicy and tasty.

SERVES 4 Burgers: 1 1⁄2 pounds ground dark turkey meat 2 tablespoons barbeque sauce 1 ⁄2 cup grated white cheddar cheese 1 ⁄4 plain breadcrumbs salt and pepper, to taste Toppings: 4 buns barbeque sauce 1. In a large bowl mix ground turkey, barbeque sauce, cheddar, and breadcrumbs. 2. Shape into 4 patties and season with salt and pepper. 3. Place on a medium-hot grill. They need about 5 or 6 minutes on each side.

Serve the burgers on buns and barbeque sauce.

1. Cut the chorizo in pieces and place in a food processor. Grind as fine as you can. 2. In a large bowl, mix beef, Worcestershire, and ground chorizo. 3. Shape into 4 patties and season with salt and pepper. 4. Place on a medium-hot grill. They need about 4 minutes on each side. 5. After you flip the burger, add the cheese on top.

Serve the burgers on buns with lettuce and mayonnaise.

Lamb Burger with Feta Pesto I love the taste of lamb and with pesto. This will be a hit everytime you make it!

SERVES 4 Burgers: 1 1⁄2 pounds ground lamb 1 ⁄2 teaspoon cumin 1 ⁄4 teaspoon coriander salt & pepper, to taste Toppings: 1 cup crumbled feta 2 tablespoons pine nuts, toasted 2 tablespoons mint, finely chopped pinch of red chili flakes 1 ⁄3 cup olive oil shredded lettuce 4 pita breads

1. In a bowl mix feta, pine nuts, mint, chili, and olive oil. Stir well.

2. In another large bowl mix lamb and spices. 3. Shape the meat into 4 patties and season with salt and pepper. 4. Place on a medium-hot grill. They need about 4 minutes on each side.

Serve with pita, lettuce, and pesto.

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Pantry Confections Photography by Linda Pugliese

We asked Victoria Smith, the girl behind the amazingly popular blog SF Girl By Bay, about her ups and downs in the kitchen.

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Do you have any secret tools in the kitchen, any thing that you could never live without?

I’m quite fond of my little Bialetti Moka stovetop espresso maker. Ever since visiting Italy, coffee just doesn’t have the same unique charm or taste as making it in one of these little gems. I also love my George Foreman Grill–it may sound funny, but I make some killer marinated and grilled artichokes on there!

If you could change anything about your kitchen, what would it be?

That’s easy–everything! It’s 1930s yellow and burgundy tile, so I’d rip that out pronto (if I owned this house) and put in all white subway tile. I’d add lots of white open shelving and natural wood counter tops. Perhaps a white wood floor too. I love a white kitchen–the food always looks fresher surrounded by all that white!

What do you always have stocked in your kitchen?

Any specific products you always want to have on hand?

I always have fresh virgin olive oil–I cook with it and make fresh salad dressings daily with it. Sea salt too–I’m kind of a salt addict, so I may as well use the good stuff. I grow potted fresh herbs on my kitchen counter. I get lots of natural light so they do well, and I can just clip fresh cuttings for seasoning and dressings.

What’s your go-to dish to make at home?

For myself, I grill a lot of fresh salmon and make a cucumber dill salad to go with it. Or, if I’m really busy (i.e. lazy), I throw a combination of things in a casserole and slow cook it. A favorite is chicken breasts, fresh-squeezed orange juice, green Castelvetrano olives, garlic, basil, oregano, and capers.

I have no recipe, I just throw it all in there and let it simmer. It’s comfort food.

What was your most nightmarish kitchen situation?

Any major catastrophes?

I have a tough time with fondue. I tried to make cheese fondue for my New Year’s party, and it literally looked and tasted like glue. It was a disaster. Even the clean up was a nightmare.

If you could only eat one thing for the rest of your life, what would it be?

Can it be two things? Sushi and French Fries.

Don’t miss Victoria’s blog, sfgirlbybay.com

I LOVE cooking. It’s relaxing, and I LOVE TO COOK for other people.

I think for me IT MEANS

COMFORT and having the people you love around for GREAT CONVERSATION & FUN. Are there any foods you can’t stand?

I’ve recently decided I don’t really like plain old green beans.

I like French Haricot Verts–the skinny ones. But plain green beans are boring and flavorless. I’m also not a big fan of ground meat. I like it when it’s been shaped into a hamburger patty or a meatball, but loose meat is not for me–like in Shepherd’s Pie. Bleck.

What does home cooking mean to you?

I love cooking. It’s relaxing, and I love to cook for other people.

I’m not always great about cooking a good meal for myself, but when other people are coming over I go to town. I think for me it means comfort and having the people you love around for great conversation and fun.

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Next time!

Chocolate Apples Milk White China Mushrooms Fall salads Halloween and so much more See you all sept 7th.

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