Issuu

TACTILE

FALL VEGETABLES TEA TIME CARDBOARD CRAFTS LOVELY LAOS

FA L L 2 0 1 7

AUTUMNAL EQUINOX

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CONTENTS fall 2017

7 What's Up Sweet Paul? 14 My Happy Dish 16 Handmade 20 To Market, To Market 26 Sweet Paul Makerie 28 Get Crafty 34 Bookmarked 36 This & That 42 School Daze 48 Healthy Appetite 54 Mormor's Kitchen 58 Put a Lid on It! 62 Woof

features 70 Fall's Best Vegetables 80 Tactile 90 Seeds—The Star of the Show 100 The Making of an American Arrow 106 Sunday Supper 114 Pomegranate Passion 122 When Paul Met Valerie 132 Cardboard 142 The Secret Life of Tea 150 Blooms for All Seasons 154 Falling for Loas 164 Cheers

Photography by Julia Cawley

166 Pantry Confessions

SWEETPAULMAG.COM 1

Gorgeous knitting, crochet & embroidery supplies

WWW.LOOPKNITTING.COM 15 CAMDEN PASSAGE, ISLINGTON â€¢ LONDON, ENGLAND

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

PRESERVING SUMMER’S HARVEST This is the easiest way to save herbs from your garden so you can use them all winter long! I love to use this technique with herbs like rosemary, thyme, basil, sage, and oregano. It’s so easy to just pop a herb cube into a pan and cook with all the flavors of summer!

Crafts+styling+photography by Paul Lowe SUPPLIES:

herbs from your garden olive oil, no need for the fancy stuff ice cube trays plastic freezer bags 1. Wash your herbs well and pat them dry. 2. Take the leaves from the stems and roughly chop. 3. Fill each compartment of the ice cube tray with herbs. 4. Fill each compartment with olive oil. 5. Freeze several hours until completely solid. 6. Empty the cubes into freezer bags, label the bags, and store them in the freezer. 7. Repeat until you have all your herbs frozen. TIP: This is a great way to freeze and store pesto as well!

grow gardens. not landfills. Ecoscraps®, a brand that recycles food scraps into organic and sustainable lawn and garden products.

ecoscraps.com

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

www.henrystreetstudio.com photo by Julia Gartland

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Paul Lowe Founder & Editor-In-Chief paul@sweetpaulmag.com

Leigh Angel Copy Editor copyeditor@sweetpaulmag.com

CONTRIBUTORS

Blake Kuhre

James Anthony

Lucy Schaeffer

Lova Blåvarg

Ellen Silverman

Paul Vitale Marketing & Business Development Director paulvitale@sweetpaulmag.com

Advertising Inquiries advertising@sweetpaulmag.com

Susanna Blåvarg

china squirrel

Aya Brackett

Tiffanie Turner

Julia Cawley

Linda Winski

General Inquiries info@sweetpaulmag.com

Joline Rivera Creative Director joline@sweetpaulmag.com Nellie Williams Graphic Designer nellie@sweetpaulmag.com

HOME . BABY . STATIONERY

Rafael Clemente

Dietlind Wolf

Kathryn Gamble

Shaila Wunderlich

Alexandra Grablewski Michaela Hayes Follow us on Instagram @sweetpaulmagazine @jolinerivera

Dorie Herman Martha Holmberg Christian Hümbs

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Photography by James Anthony

WHAT'S UP SWEET PAUL?

HAPPY FALL, EVERYONE! I hope you had a fab summer with lots of sun, sea, and ice cream, and that you are relaxed and ready for fall. While we talk about ice cream, I have a confession. My name is Paul, and I’m an ice-cream-oholic. It’s true. I could eat ice cream for every meal. If anyone comes up with a breakfast ice cream, they have a customer right here. I think I got my addiction from my mother. Her favorite was simple strawberry ice cream. Me, on the other hand, I don’t discriminate. Strawberry, chocolate, banana, I don’t care. Any flavor, I will eat it. My favorite is any kind with bits in it. You know the kind: chocolate chips, nuts, caramel, swirls, and cores. It’s no secret that I struggle with my weight, and this ice cream obsession is not helping.

And please don’t tell me about low-fat ice creams; it’s simply not the same. Things got so bad that I even gave away my very expensive ice-cream maker. It was just too easy to throw together a batch. I now try to only eat ice cream once a week. Every Saturday night, I will have a threesome with Ben & Jerry. And one pint is a normal serving size right? Happy fall! (And eat some ice cream for me.)

xoxo,

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RO S É G O E S

I R O O U S. L G ODU INTR

CING GLORIA FERR E

Brut Rosé

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

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RIA FERRE

R CAVES &

VINEYARD

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S, SONOMA

, CA

Rediscover your

Cookbooks

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

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

SWEETPAULMAG.COM 9

SWEET PAUL'S FALL PICKS Big Bear Teepee by Eve Schultz minted.com/ teepees

Laurel Wreath Thank You Cards by Alethea and Ruth minted. com/store/ aletheaandruth

SWEET PAUL STOCKIST SPOTLIGHT

3 Singing Birds Whistler, British Columbia What makes 3 Singing Birds a sweet spot to visit? 3 Singing Birds is set in the beautiful mountain town of Whistler, B.C., in Canada. We share space with a cold-pressed organic juice and raw food bar called The Green Moustache, which makes visiting our store really unique. We smell sweet and fresh because of the juicing, and we always have a locally made candle burning. We focus on the local, handmade, and beautiful, so we are a great place for visitors to pick up an authentic keepsake.

Where does Sweet Paul find a home in your shop and who takes it home? Sweet Paul is usually found on the counter, styled with local goods to complement the gorgeous front covers. It’s the one magazine that encompasses all that we are passionate about—crafts, food, style, and curated beauty. We usually keep back copies as we often get customers who discover it for the first time and want them all! The magazine makes an amazing gift accompanied with local chocolates or a handmade candle.

How would readers spend the day after a visit to 3 Singing Birds? We are surrounded by nature, so we always recommend walks that are off the beaten track among our lakes and forests, as well as a list of our favorite local coffee bars and bakeries. Skiing, snowboarding, and biking are must-do activities as well, and we have incredible dining and bar opportunities to relax after playing hard. We love our town, so it’s fun to share our passion with visitors who are keen to really get to know Whistler.

What is your favorite Sweet Paul recipe/craft tutorial? We have a community here of incredibly talented women that have all contributed to the store in different ways. Whenever we are working on a shoot or a project, we head down to the Gather Studio in Function Junction, and I always try and bring handmade treats. One favorite was a version of Sweet Paul’s blotkake, which I made with blackberries and blueberries. We didn’t even use plates—we just tucked in with our spoons!

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Blossoming Rainforest Notebook by Griffinbell Paper Co. minted.com/ store/griffinbell

Mexican Ties Menu Card by Sandy Pons minted. com/store/ ponsdesign

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OFFERING

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

Shrimp and Grits, My Way I was never a fan of grits until I had creamy smoked cheddar grits at the Phoenicia Flea this summer. Pairing grits with shrimp in a Sriracha/apricot sauce is next to sinfulâ€” making this dish a must try. Food + Styling + Photography by Paul Lowe

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Paul's Special Shrimp and Grits

1. Bring vegetable broth and water to a boil in a large saucepan.

SERVES 4

2. Slowly stir in the grits, and let simmer for about 20 minutes. Stir often.

16 ounces vegetable broth 21/2 cup water 1 cup grits 3 strips bacon, sliced 2 garlic cloves, sliced 2 apricots, 1 cut into wedges and 1 diced 20 peeled and cleaned raw shrimp 4 tablespoons Sriracha sauce 2 tablespoons extra- virgin olive oil 1/2 cup Parmesan, grated 1 cup smoked cheddar, grated salt

3. While the grits simmer, cook the bacon in a pan until crispy. 4. Remove the bacon, and cook the garlic, apricots, and shrimp in the bacon grease until done; takes just 2 minutes. 5. Add Sriracha and oil and mix well. 6. Once the grits are done, remove from heat; add cheddar and Parmesan, and mix well into the grits. 7. Season with salt. 8. To serve, simply spoon the grits into bowls, and top with shrimp and sauce.

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Handmade Inspiring DIY Projects from Lova

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That's a Wrap Japanese wrapping is a gift in itself. Text + Crafts by Lova Blåvarg Photography by Susanna Blåvarg THIS SUMMER I SPENT A MONTH IN JAPAN, and I was fascinated by all the special ways they have of wrapping gifts. There's such beauty in doing things in a slightly unexpected way! I paid close attention when shop clerks wrapped packages for me, and I managed to figure out some ways to wrap that were entirely new to me. Here’s an instruction for a simple method that I really liked. On my trip, I also collected sea glass and porcelain on the beach, scrap paper from packaging and brochures, and other pretty waste materials that I then used to decorate my gifts.

HOW-TO SUPPLIES

large sheet wrapping paper double-sided tape stickers and small trinkets 1. Start with a rectangular piece of wrapping paper approximately nine times the size of the gift you’re wrapping. Fold a corner of the paper over the box as shown in the photo. 2. Fold the left side of the paper over the package, and make a fold so that the downward edge of the paper aligns perfectly with the edge of the box, as shown. It may take a few times to get it right, so press lightly until you know the paper is exactly where you want it. Use double-sided tape to hold things in place if necessary. 3. Fold the upper corner of the paper over the box and fold it around to other side, making sure that the folded edge of the paper aligns exactly with the left edge of the box. (The box in the photo has been flipped over so you can see the completed step.) 4. Finish by folding over the last corner, creating a flap, again creasing the paper to align with the sides of the box. Close the fold with double-sided tape or a sticker. Decorate with small trinkets as you like.

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WORK SHOP

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TO MARKET, TO MARKET Fresh food and finds

Tasting Hygge

Tasting Hygge: Joyful Recipes for Cozy Days and Nights by Leela Cyd available in early November from Countryman Press.

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Photography by Leela Cyd

Sweet Paul contributor Leela Cyd has just published a beautiful new book, Tasting Hygge: Joyful Recipes for Cozy Days and Nights. Itâ€™s filled with Scandinavian-inspired recipes and ideas. I just love the Gingerbread Waffles with Pears recipe, which sounds perfect for a chilly fall morning.

Image provided by Village Common

Village Common I am so proud of my friends Ben Lebel and Blake Hays who just opened up their lifestyle shop Village Common in the small town of Catskill in upstate New York. It's filled with handmade finds from all their maker friends, including their own wonderful line of candles and home fragrances. thevillagecommon.com

In season NECTARINES

ARTICHOKES

Fall is when they are at their best. Eat as is or use in tarts, cakes, and salads.

They might look intimidating, but they’re so easy to use. Boil in lemon water, and serve with an aioli dipping sauce.

Photography by Paul Lowe

PEACHES

PINK PEPPERCORNS

Though they share a name, pink peppercorns come from a different plant than black and white peppercorns. Pink pepper has a wonderful lemon-pepper taste that works great in many dishes.

Delicious when grilled, in salads, or for dessert. Or try a peach and chili salsa as a topping for grilled chicken.

IN BLOOM

Greens You don’t always need to fill your vases with flowers. Greenery makes an equally beautiful arrangement. Greens last longer than flowers and come in a wide range of colors and textures—I love to mix and match different varieties. Thanks to flowermuse.com for the stunning greens.

ON TREND

Ginger Ginger is a root that has been used in cooking and medicine for thousands of years. It has a warm, aromatic flavor and is a must in Asian dishes. Ginger also lends itself well to sweets, like desserts, syrups, and even candy. Slice the ginger thin, cook in water and sugar, and then roll in sugar. Let dry and you will have a tasty, spicy-sweet treat.

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THE INGREDIENT

Apples Now is the time to go apple crazy—when they are at their best. When I go apple picking in fall, I always pick far too many. I usually turn my bounty into apple compote that I can use all winter. This is a wonderful Norwegian recipe from my childhood that uses the apple compote.

Tilslørte Bondepiker The name of this apple parfait is translated as “farmer girls dressed in veils.” Don't ask me what that has to do with layers of amazing, homemade apple compote, toasted spiced breadcrumbs, and sweet whipped cream, but it’s delicious. SERVES 6

2 pounds sweet apples, peeled, cored and cut into cubes juice of 1/2 lemon 1/4 cup golden raisins 2 tablespoon rum 1/2 cup sugar 2 tablespoons unsalted butter 2 cups fresh bread crumbs 2 tablespoons sugar 1/2 teaspoon cinnamon 2 cups sweetened whipped cream 1. For the compote, place apples in a large skillet. 2. Add lemon juice, raisins, rum, and sugar. 3. Bring to a boil and cook, stirring, until soft, about 10 minutes. Then remove from the heat and allow to cool. 4. Heat the butter in a skillet, and add bread crumbs, sugar, and cinnamon. 5. Cook, stirring, until golden brown. Set aside to cool. 6. To serve, spoon apple compote, bread crumbs, and cream in layers into 6 glasses. 7. Chill a bit more if necessary to make sure all components are cold. Enjoy!

Photography by Paul Lowe

TO MARKET, TO MARKET

TilslÃ¸rte Bondepiker

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

AN AUTUMN CRUMBLE

When my friends at Fiesta Dinnerware asked me to create a fall recipe, I just knew I needed to do a crumble! This recipe is based on the marzipan tarts that my mormor would make for me in Norway when I was a boy. The healthy dose of amaretto brings this dessert to a dreamy level! Recipe+styling+photography by Paul Lowe

Berry Marzipan Crumble SERVES 4

2 cups mixed berries 4 apricots, cut into wedges 3 plums, cut into wedges ½ cup amaretto 1 ⁄3 cup all purpose flour 3 tablespoons butter 4 tablespoons brown sugar ½ cup crumbled marzipan fresh rosemary 1. Place the berries, apricots, and plums in a bowl and add the amaretto. 2. Let the berries and fruit marinate for at least 30 minutes. 3. In a bowl, mix flour, butter, and sugar to a crumbly mixture. 4. Place berries, fruits, and the juice in ovenproof bowls and top with the sugar mix, crumbled marzipan, and a little fresh rosemary. 5. Bake at 375°F for about 10 minutes, then turn on the broiler so that you toast the marzipan. Watch carefully to ensure that the marzipan gets toasted, but doesn’t burn. 6. Serve as is or with some lightly sweetened whipped cream. TIP: I love to make individual servings in bowls, but you could make this in a single casserole as well.

EAT, DRINK & FIESTA®

An American Tradition Since 1936

fiestafactorydirect.com

Sweet Paul Makerie Scenes from our April Sweet Paul Makerie in downtown Brooklyn Photography by Linda Winski WE HAD SO MUCH FUN with amazing classes, a great location, and delicious Brooklyn-style pizza served from food trucks. The classes this year showcased everything from shoemaking to perfume blending and wearable flower art. What makes this event truly special is all the amazing people who come year after year. A big thanks to all of you. For more info on upcoming workshops go to sweetpaulmag.com

Clockwise from top: The living plant jewelry workshop; Screen printing with foil; The cool girls from Brooklyn Shoe Space; A living ring; Sweet Paul and Genevieve Gorder; Leather bracelet workshop

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Get Crafty BROOKLYN WORKSHOP GUIDE

Make everything from shoes to a boat without ever leaving the county of Kings. Photography by Paul Lowe I HAVE ALWAYS BEEN A BIT OF A WORKSHOP FREAK. I just love going to workshops—to stay up-to-date with the newest techniques, learn a whole new skill, and to just keep my head crafty. I also meet the nicest people at these workshops, because, let’s face it, crafty people are nice! (The world should be run by crafters, just saying). Here are just a few of my favorites places to up my skills in Brooklyn.

Clockwise from top: Supersmith workshop space in Red Hook; Shoe forms in every size at Brooklyn Shoe Space; A participant making a pair of shoes for his girlfriend Opposite page: Boat building class at Supersmith. How cool is it to be able to make your own boat?

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Brooklyn Shoe Space Learn how to make your own shoes, from sneakers to boots. I’ve taken the espadrille class before, and it’s so much fun! brooklynshoespace.com Ample Hills Ample Hills makes the best ice cream in Brooklyn, and they offer classes so you can make your own at home. amplehills.com Marine Park Craft Salon Craft classes and mobile birthday parties for kids and adults throughout NYC. MPCS’s specialties include weaving, macrame, sewing, printmaking, clay, and more! Private workshops available. instagram.com/marineparkcraftsalon marineparkcraftsalon@gmail.com Supersmith This super cool workspace in Red Hook holds classes, like leatherwork, slipcasting, and even boat building, in a converted warehouse with a shop and a barber on site. supersmith.org Brooklyn General Store Brooklyn General is an awesome knitting shop that holds knitting and sewing classes. When I visited they were hosting a sock knitting class. So cool. brooklyngeneral.com Aba Love Apothecary Aba holds botanical perfume workshops. She can come to your home to teach you and your friends. A great party idea. abaloveapothecary.com

Left to right: Knit your own socks at Brooklyn General Store; Class in session at Brooklyn Brainery; Prepping flowers for screen printing at Brooklyn Textile Center; Learn to draw at Brooklyn Brainery; Dari teaching her kids class

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Brooklyn Textile Center This is a great place to learn anything textile oriented from screen printing to weaving. It's a big beautiful space with lots of light. textileartscenter.com

Brooklyn Brainery Great community-driven education space with lots of terrific classes, including the Art of Keeping a Sketchbook class when I was there. They also have a bunch of free events, so check out their site. brooklynbrainery.com Clayworks on Columbia This is where I go to do my ceramics. With great classes and awesome teachers, if you are looking for a crafty community, this is the place. clayworksoncolumbia.org The Brooklyn Kitchen Need to up your kitchen game? This is the place to do it. Tons of great classes, including my favorite, the Cambodian cooking class. thebrooklynkitchen.com Huckleberry Bar Want to learn how to make impressive cocktails? This is the place. huckleberrybar.com CouCou Ok, not really a craft but who doesnâ€™t want to learn French? Classes are held in a beautiful Williamsburg storefront. coucoufrenchclasses.com Wildman Steve Steve takes you foraging in the cityâ€™s parks. You will be surprised how many plants in our parks are edible. wildmanstevebrill.com

Left to right: Finished pottery drying on the shelves at Clayworks; Sabina on the wheel at Clayworks; Ice cream class at Ample Hills; Aba with her perfume class at Aba Love Apothecary

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

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

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

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

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

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

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

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

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

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

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

noritakechina.com

Bookmarked Books we're loving this fall

Heirloom Wood: A Modern Guide to Carving Spoons, Bowls, Boards, and other Homewares by Max Bainbridge, $24.95 Foraged Flower Arranging: A Step-by-Step Guide to Creating Stunning Arrangements from Local, Wild Plants by Rebekah Clark Moody, $21.99 Sweet: Desserts from London's Ottolenghi by Yotam Ottolenghi and Helen Goh, $35 MUNCHIES: Late-Night Meals from the World's Best Chefs by JJ Goode, Helen Hollyman, and the Editors of MUNCHIES, $30

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Erin Bakes Cake: Make + Bake + Decorate = Your Own Cake Adventure! by Erin Gardner, $27.50 Six Seasons: A New Way with Vegetables by Joshua McFadden with Martha Holmberg, $35 Hello! My Name Is Tasty: Global Diner Favorites from Portland's Tasty Restaurants by John Gorham andTITLE Liz Crain, $29.95 HERE By Name, $ The New Paris: The People, Places & Ideas Fueling a Movement by Lindsey Tramuta, $29.95

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THIS & THAT Sweet Paul's picks of the season

Every season, Sweet Paul magazine sponsors the PHOENICIA FLEA, a nomadic makers market that travels around upstate New York, New Jersey, and the Philadelphia area. Check out the dates and places at phoeniciaflea.com These are just some of the products you can find at the Phoenicia Flea.

Cool cards from Paper Wolf Design, $5 each, etsy.com/shop/ PaperWolfDsgn

Embroidered Pillow from Nahual, starts at $50, nahual.info

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Earrings and necklace from Sara Golden, from $98, saragolden.com

Cosmetic bag in canvas from Silke Jacobs, $29, etsy.com/shop/ bySilkeJacobs

Shibori pillow from Honest Alchemy, $80, honestalchemy.co

Felt heirloom carrots from Felt Farmers, $30 for 3, feltfarmers.com Ceramic pitcher and planter from Lail, from $55, laildesign.net

Best bourbon ever, Black Walnut Bourbon from Olde York Farm, $60, oldeyorkfarm.com

Hand-bound notebook from Dski Design, $40, dskidesign.com

Ceramic platters and bowl from Dot + Loop, from $20, etsy.com/shop/ dotandloopceramics

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THIS & THAT

Tortilla Cake with Caramel and Nuts Food + Styling + Photography by Paul Lowe This “cake” was created out of necessity. I had friends coming over one evening, and they kind of told me (in a nice way) that they expected cake. It was too late to buy one— shop nearby was closed. Well, what do you do? Try to make something with what you have. I had a bag of flour tortillas. So I fried them up in

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a pan with butter and brown sugar, layered them with whipped cream and caramel sauce, and topped it all off with toasted nuts. The result? They loved it! SERVES 6

8 flour tortillas 1 stick butter, melted 1/2 cup light brown sugar whipped cream ready-made caramel sauce toasted nuts

1. Brush each tortilla generously with melted butter and sprinkle sugar on both sides. 2. Fry the tortillas in a pan until golden and let them cool. 3. On a serving platter, layer each tortilla with cream and caramel. 4. Finish with toasted nuts or fresh berries. 5. Oh, and more caramel sauce on top off course.

Hello, Canada!

Sweet Paul is now available in stores across Canada!

Available at many fine independent retailers and your local Chapters & Indigo stores.

VISIT US IN WASHINGTON DC + ONLINE! SHOPSALTANDSUNDRY.COM @SALTANDSUNDRY

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“I try to make collections for children sophisticated in a way that also speaks to adults…” -Genevieve Gorder

Weâ€™ve collaborated with designer Genevieve Gorder to bring you an exclusive collection overflowing with her signature style. With astrological accents, global patterns, and perfectly playful touches, this unreal lineup is everything kids (and grownups) have been dreaming of.

landofnod.com â€˘ #landofnod

Healthy Appetite On my plate this season

Easy and Healthy Fall Cooking These are my favorite low-carb recipes at the moment. Most of them don't even require turning on the stove! Food + Styling + Photography by Paul Lowe

Sweet Potato “Toast” with Avocado and Egg

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Chickpea and Feta Salad with Peppers

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

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

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noritakechina.com

WOOF

Left: One of approximately 20 resident cats living inside Recoleta Cemetery in Buenos Aires. Below: Adrienne and Blake with Gustavo, who prefers lazing about in the great outdoors.

FETCH

Quirky finds for you and your best pal

Personalized Dachshund Couple Pillow, $37, happycatprints.com

SWEET PAWS

Doing our best for our most loyal companions

Street Cats Get Their Due Respect An LA couple turns their love for cats into a life-saving mission. Text by Dorie Herman

Personalized Pug dog bowl, $30, squarepaisleydesign

Furry Foundation strives to “provide a truly special, boutique adoption experience.” Cats are rescued from the streets of South Los Angeles and the at-risk list at Los Angeles Animal Services shelters. For feral cats, Furry Foundation practices TNR (trap-neuter-return) and gives vaccinations. Deciding which cats are adoptable and which stay on the streets is done by following a simple rule: “If you can hold a healthy cat in your arms for 10 seconds without it struggling to break free, it’s adoptable.” Furry Foundation says its biggest challenge is always education about TNR and spay/neuter. “Spaying or neutering 5 pets per 1,000 residents will reduce shelter intake by 30% in 5 years,” according to Blake. As for how to help Furry Foundation, they encourage you to foster, adopt, volunteer, donate, and fix your pet. Furry Foundation is all volunteer run, and donations go directly to the cats—the foundation’s biggest expense being veterinary care. Blake adds, “Besides donating and adopting, fostering is the next best way to help. And most of all, refrain from purchasing an animal from anyone. Adopting from a shelter, rescue, or off the street is really the only humane choice.” 64 SWEETPAULMAG.COM FALL 2017

Stylish Dog Carrier, from $320 cloud7.de

Sweet Paws Photography by Blake Kuhre

BLAKE AND ADRIENNE KUHRE had a shared vision when they married—saving cats across the world. And when the couple made a return trip to Buenos Aires, that dream became reality. The couple checked back on the cats of Recoleta Cemetery, one of the most beautiful cemeteries in the world, final resting place of Eva (Evita) Peron, and home to a sizable homeless cat population. Learning about the efforts to rescue the Recoleta cats, they launched a crowdfunding campaign, directed and produced a documentary called Guardians of Recoleta (world premier fall 2017), and started the 501(c)(3) nonprofit, Furry Foundation (furryfoundation.org).

introducing a new publication from

Celebrating the sweet moments in life

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Design Changes Everything.

jolinerivera.com FOLLOW US @SWEETPAULMAGAZINE

@jolinerivera SWEETPAULMAG.COM 67

POPCORN POPPER | $35

WEATHERING STEEL OBELISK CHIMINEA | $448

MARSHMALLOW TWIG ROASTER | $18

HULTS BRUK SWEDISH HATCHET | $158

F i r e s i d e Fa v o r i t e s f o r Fa l l shopter ra in.com

ENAMEL MUG | $10 - $12

CAST IRON DISH FIRE PIT | $398

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Photography by Dietlind Wolf

Fall 2017

Fall is my favorite time at the farmers market. The stalls are filled with natureâ€™s bounty, and itâ€™s hard to pick from all the amazing produce. Here are a few of my favorite ingredients and how to use them. Happy fall!

Food + Styling + Photography by Paul Lowe

Risotto with Beets and Pine Nuts

china squirrel defines creative with a collection of easy-tomake home decรณr pieces.

Pedestal Plaster Bowls

Plaster Spoon Wall Plaque

Tactile, adjective (Latin, tactilis) pertaining to or perceptible to the sense of touch; tangible.

Crafts + Styling + Photography by china squirrel

For step-by-step images of the Faux Concrete Bottles and a template of the Net Pentagon Cloche, go to sweetpaulmag.com

Net Bottle

Faux Concrete Bottles

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Cloche, noun (Old French, bell) a bell-shaped cover used in food preparation or service; a covering used to protect plants from frost, often resembling a bell; or a closefitting, bell-shaped womanâ€™s hat.

Net Pentagon Cloche

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Vase, noun (Middle French from Latin, vas) a vessel, often made of glass or porcelain, used as an ornament or for holding cut flowers.

For a template of the Net Vase, go to sweetpaulmag.com

Net Facet Vase

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Lace Plaster Bowls SUPPLIES

various new or vintage doilies ceramic bowls to match the size of each doily aluminium foil plaster of Paris 1. Match each doily with a bowl of similar size you have at home. 2. Cover the outsides of the bowls with pieces of aluminium foil, smoothing out any creases. 3. Cover your work area with newspaper. 4. Mix plaster of Paris in a bowl or bucket according to packet directions, adding enough water so the consistency is that of runny yogurt. Although brands vary, 1 cup of plaster mixed with 1/2 cup of water is usually enough to make 4 average bowls. 5. Working quickly, dip one doily at a time into the plaster to completely coat the fabric. Squeeze out excess plaster. Drape doily over upturned foil-covered bowl. Set aside for 2 hours to dry. 6. Carefully remove foil from bowl, then gently ease foil from plaster cast. Set aside overnight to allow doily to dry completely and harden. *These bowls are fragile, so handle with care. For decorative use only; not food safe. Be careful they donâ€™t get wet.

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Canvas Plaster Bowl SUPPLIES

1/2 yard unprimed artist canvas (available at art supply stores) pencil scissors pins cotton thread sewing needle plaster of Paris paintbrush matte white acrylic paint 1. Place canvas onto a work surface; place a dinner plate face-down onto canvas. Trace around edge of plate with a pencil, and use scissors to cut out circle. 2. Use scissors to make a cut halfway across the circle. Shape canvas circle into a wide cone shape with a point, then secure with pins. 3. Turn over and trim away excess overlapping fabric using scissors.

Sew along the pinned edge with a needle and thread. 4. To allow the bowl to stand, press the pointed section inward. 5. Cover your work area with newspaper. Mix a small amount of plaster of Paris in a bowl according to packet directions, adding enough water so the consistency is that of runny yogurt. 6. Starting with the outside of the canvas bowl, brush with the runny plaster of Paris. Place over a ceramic bowl you have at home, and allow to dry until it becomes firm (about 1 hour). 7. When plaster is dry, paint the interior of the bowl with runny plaster, and allow to dry overnight until hard. 8. Paint bowl with a matte white acrylic paint, and allow to dry. These bowls are fragile, so handle with care. For decorative use only; not food safe.

Go to sweetpaulmag.com for step-by-step images

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Decorative Leaves

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Pedestal Plaster Bowls SUPPLIES

1 sheet 100% cotton printmaking paper (available at art supply stores) plate to use as a template ruler pencil scissors masking tape plaster cloth gauze wrap (available at craft shops or drug stores) water paint brush acrylic paint lime wash paint 1. Place art paper onto a work surface; place a plate face down onto paper. 2. Trace around edge of plate with a pencil, and with scissors, cut out circle about 10 inches across or whatever size you’d like. 3. Use a ruler to mark a rectangle on the remaining art paper, about 10 inches by 2 inches for a 10-inch diameter circle. 3. Use scissors to make a cut halfway across the circle. 4. Form the circle into a wide cone shape with a point, and secure the cut with masking tape. 5. Form the rectangle piece into a ring and secure with tape. This will be the base for your pedestal bowl. Adjust the size of the ring if necessary. 6. Turn the bowl open-side down onto work surface, and place the pedestal base over the center bottom bowl. Secure with masking tape. 7. Cover your work area with newspaper. Cut plaster cloth gauze wrap into small sections, and, working with a few pieces at a time, dip strips in cold water according to packet instructions. 8. Apply to the inside and outside of the pedestal bowl, overlapping each piece a little as you go. Continue until you have covered the pedestal bowl completely. Allow plaster cloth to dry overnight. 9. Repeat with another layer of plaster cloth, and allow to dry overnight.

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10. Paint with a grey-toned acrylic paint, and allow to dry. 11. Paint with a lime paint to achieve the aged stone effect. * Bowls are for decorative use only, and are not food safe. * Go to sweetpaulmag.com for step-bystep images.

Plaster Spoon Wall Plaque SUPPLIES

vintage spoon olive oil food spray plaster of Paris silicone loaf pan bamboo skewer soft brush and cloth black furniture wax a piece of rusty wire 1. Cover your work area with newspaper. Spray the spoon with olive oil and set aside. 2. Mix plaster of Paris in a bowl or bucket according to packet directions, adding enough water so the consistency is that of thick, Greek yogurt. 3. Pour plaster of Paris into loaf pan, and tap on worktable until plaster becomes level. 4. Allow to stand 5–8 minutes or until plaster starts to thicken. (Timing will depend on weather, but do not leave too long or plaster will set.) 5. Carefully press spoon into the surface of the plaster, enough that it will leave an impression but not so deep that you won’t be able to get the spoon out. 6. Wait 5 minutes more or until plaster is firmer; then use a skewer to make a hole above the spoon big enough for the wire hanger. You may need to redo the hole a few times until the plaster becomes firm enough to keep the shape of the hole. 7. Set aside and allow plaster to harden (about 45–60 minutes). Carefully remove spoon. Allow plaster to set overnight. Carefully remove from pan. 8. Use a soft brush to apply a small

amount of black furniture wax in the spoon impression. Rub off excess wax off using a soft dry cloth. 9. Thread wire through hole and hang plaque on wall.

Faux Concrete Bottles SUPPLIES

1 sheet 100% cotton printmaking paper (available at art supply stores) pencil scissors masking tape plaster cloth gauze wrap (available at craft shops or drug stores) water paint brush acrylic paint lime wash paint 1. Cut large rectangles from art paper, depending on the size and shape you want your bottles to be. We made our tall bottle with 10-inch by 12-inch rectangles of printmaking paper. 2. Roll art paper into a cylinder and secure with masking tape. 3. Use your hands to scrunch the top portion of the cylinder to resemble the top of a bottle. Tape around the top scrunched section. To help the bottle keep its shape, fill the empty cavity with recycled paper. 4. Cover your work area with newspaper. 5. Cut plaster cloth gauze wrap into small sections, and, working with a few pieces at a time, dip strips in cold water according to packet instructions. 6. Apply cloth to the bottle, overlapping each piece a little as you go. Continue until you have covered the bottle completely. Allow plaster cloth to dry overnight. 7. Repeat with another layer of plaster cloth, and allow to dry overnight. Remove recycled paper filling. 8. Paint with grey-toned or white acrylic paint, and allow to dry. 9. Paint with a lime paint to achieve the aged stone effect. * For decorative use only; not food safe.

Net Bottle SUPPLIES

printed template 1/2 yard of stiffened sinamay fabric (available at craft and millinery stores) pins cotton thread sewing needle 1. Cut out template and pin it to the sinamay. Use scissors to cut out 4 pieces for sides of the bottle. (We didnâ€™t put a base on our bottle, but if youâ€™d like a base, simply sew a square of sinamay to the bottom). 2. Pin the edges of the side pieces together, and sew with thread, allowing for a 1/4-inch seam. Note: Raw edges are left exposed on bottle so no need to turn inward. * For decorative use only; not food safe.

Net Pentagon Cloche SUPPLIES

printed template 1 yard of stiffened sinamay fabric (available at craft and millinery stores) pins cotton thread sewing needle 1. Cut out template then pin to sinamay. Use scissors to cut out 5 pieces for sides of the cloche. 2. To make the top handle for the cloche: cut out a circle about 4 inches across from the remaining sinamay using a small plate or round cookie cutter as a guide. 3. Scrunch a few smaller remnants of sinamay into the center of the circle, then gather the edges together to form a knob-like ball. Tie a double thickness of thread around the base to secure it. Trim away the excess sinamay. 4. Pin the long sides of the cloche cut-outs together. Insert the top handle. Sew the edges together with thread, allowing for a 1/4-inch seam. 5. Sew a few stitches to secure the top

handle. Note: Raw edges are left exposed on cloche so no need to turn edges inward.

4. Place a metal flower frog at the base to prevent the vase from falling over. (You can also use a small pebble.) Arrange dry branches or dried flowers in vase.

Net Facet Vase

* For decorative use only; not food safe.

SUPPLIES

printed template pins 1/2 yard of stiffened sinamay fabric (available at craft and millinery stores) scissors sewing needle cotton thread metal flower frog 1. Cut out template and pin to sinamay. Use scissors to cut out 5 side pieces and 1 base piece.

Decorative Leaves SUPPLIES

dry tree leaves soft paintbrush selection of tonal lime wash paints masking tape 1. Brush one side of leaves with lime paint, and allow to dry completely. 2. Fix leaves to wall using masking tape.

2. Pin the long edges of the side pieces together, and sew with thread, allowing for a 1/4-inch seam. Note: Raw edges are left exposed on vase so no need to turn edges inward. 3. Finally pin the base piece to the narrow end to make the vase. Sew with thread and, again, leave raw edges exposed.

For these projects, we used modern lime paints from bauwerk.com.au

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Seeds

Packed with nutrients and full of possibilities, seeds have sustained us through all of human history. Whether, like me, you grow them into plants, or cook them into dishes, life would not be the same without them. Letâ€™s celebrate the seed! Food + Styling by Michaela Hayes Photography by Paul Lowe

SUNDAY SUPPER A simple but spectacular meal, inspired by bees. By Martha Holmberg Photography by Ellen Silverman

Field Greens and Flowers with Dijon Vinaigrette and Shaved Cheese

pomegranate

passion

Pomegranate Molasses

Styling + Crafts + Photography by Dietlind Wolf

The juicy, crimson pomegranate evokes ancient tales of life, love, and rebirth, and punica granatum (Latin) has been known for centuries as much for its taste as for its healing powers. Today the pomegranate is known as a super fruit, full of antioxidants and vitamins, that is fabulous in salads, desserts, and a variety of Middle Eastern dishes. Its fresh arils (seeds) can be blended into delicious juices and cooked into molasses, and its rind and dried seeds can be used in all manner of craft and beauty applications.

Pomegranate Bowls

Wh en Paul M et

Valerie

Love,

Fish San dwich es, &

Photography by Alexandra Grablewski

Steamed Clams with Spicy Garlic Bread

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Crafts + Styling + Photography by Paul Lowe Thanks to Audreyâ€™s Farmhouse for the stunning location. Check out their dog-friendly B&B at audreysfarmhouse.com

Large and Small Frames

Secret The

Tea

Peek behind the scenes as patissier Christian HĂźmbs and photographer Juilia Cawley reveal their favorite tea-inspired desserts.

Life of

Recipes + Food Styling by Christian HÃ¼mbs Photography by Julia Cawley (deerfoodphoto.com)

Macarons with Lemon Tea Ganache

Photo by Aya Brackett

Marigolds

Artist and author

Tiffanie Turner

Photo by Aya Brackett

shares her gift for turning paper into vibrant flowers and foliage that will last all year long.

Tiffanie Turner

Tiffanie's book The Fine Art of Paper Flowers is available at amazon.com. Marigolds For the how-to and template, go to sweetpaulmag.com

Fall Magnolia Leaves These leaves use a wonderful technique I came across by accident, and it is one of my favorite tricks in my book. Using the dye from one crepe paper to stain another makes for very convincing and natural shades of brown. These shiny, burnished leaves are gorgeous on a table, a mantle, tied to a package, or just tossed in a bowl, and once you learn how to make this leaf, it opens the door for experimenting with many others. SUPPLIES

tacky glue 180 gram #567 light brown crepe paper 180 gram #568 dark brown crepe paper olive green doublette crepe paper 22- or 24-gauge green cloth-covered stem wire Mod Podge scissors small paintbrush wide paintbrush wooden skewer

2. When the paper is fully dry, stretch the strips over your knee or the edge of a counter until the crepe in the paper is as smooth as you can make it. Select one leaf template and place atop the paper color of your choice with the small parallel lines on the template aligned with the direction of the crepe paper. If making a tan, burnished leaf, cut two leaf halves from the stained, light brown crepe, two halves from the olive green doublette, and two halves from unstained light brown crepe that has been stretched smooth. If making a darker leaf, cut two leaf halves from the darker crepe and two leaf halves of the 152 SWEETPAULMAG.COM FALL 2017

Photography by Tiffanie Turner

1. Create streaks and blotches of reddish-brown stain on 6"-high strips of 180 gram #567 light brown crepe paper by soaking 6" by 6" squares of 180 gram #568 dark brown crepe paper in a cup of water and squeezing the paper dye onto the lighter tan paper as shown. This gives the tan paper hints of deeper brown and sometimes a fully burnished color. Save and dry the soaked brown crepe paper as well, to use for deeper brown magnolia leaves. Prepare the paper 24 hours in advance to allow the stains to set and dry completely. To dry the pools of stain on the paper faster, set on a baking sheet atop parchment paper and set in a 250Â°F oven for 20 minutes, monitoring closely to be sure the paper doesn't burn.

same size from unstained light brown paper that has been stretched smooth. 3. Using a wide paintbrush, laminate the layers of your leaf halves together with a thin, consistent coat of tacky glue. For the light brown, burnished leaf, sandwich the olive green layer between the stained and unstained tan layers. Trim the edges of the leaf halves as needed to the same size, then add a thin bead of tacky glue along the straight edge of one leaf half, on the stained side. Glue the two leaf halves together, stained sides up, with just a 1⁄16" overlap. Hold the leaf up to a light to check that dimension if desired. To create the wonderful, shiny coat of the magnolia leaf, use a wide paintbrush to apply a light coat of Mod Podge on the stained side of the leaf, keeping the light brown backs matte in appearance. Apply the Mod Podge upward and outward in the direction of the crepe paper grain on both halves of the leaf. Leave the back of the leaf matte and uncoated, unless you want to bring more of the green color through on the light brown leaves, in which case, add Mod Podge to the back of the leaf as well. Set aside to dry briefly while you create the leaf's back rib/stem.

Fall Magnolia Leaves For a template, go to sweetpaulmag.com

4. Wrap 1⁄8 " tall strips of outstretched light or dark stained crepe with a light layer of glue around a piece of 22- or 24-gauge cloth-covered stem wire that has been cut 1/2" to 11/2" longer than the leaf itself. Create a point at the tip of the wire, and slightly thicken the portion of the wire that will extend past the length of the leaf and serve as the stem. When the Mod Podge has dried, style the leaf to look natural by first folding up its center line, then creating undulating edges by pulling them back near the top of the leaf, forward near the center, and back again in the lower portion. Curl the edges that were pulled back subtly over a wooden skewer. Glue the wrapped wire up the center of the back of the leaf with tacky glue, holding in place until set, then restyle the edges as needed if they flatten while gluing on the wire. Check the wire a few times as the glue dries to be sure it is adhering properly.

Reprinted with permission from The Fine Art of Paper Flowers: A Guide to Making Beautiful and Lifelike Botanicals, by Tiffanie Turner, copyright © 2017, published by Watson-Guptill, an imprint of Penguin Random House LLC. Images copyright [see credit info].

Fall Magnolia Leaves

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LAOS FA L L I N G F O R

Top row: A primary school classroom in the village Ban Sop Jam along the bank of the Mekong River; Pressing out the water from traditional Lao sticky rice during a cooking class at Ma Té Sai (matesai.com) Middle row: Indigo-dyed fabric hanging to dry in a small Lao village; Wat Xieng Thong temple in Luang Prabang; Temple decoration in Hanoi. Bottom: Indigo dying class arranged by Banana Boat tours (bananaboatlaos.com) Opposite page: View of Nong Khiaw from the Mekong River

Ta k e a d e l i c i o u s j o u r n e y from the vibrant crush of Hanoi to the serene riverbanks, water falls, and monasteries of Luang Prabang. Enjoy the fresh, local produce and soak up the “Lao-style” vibe. Text by Lova Blåvarg Photography by Susanna Blåvarg

Young monks returning home to their temple after the morning alms-giving ceremony

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Old town in Hanoi, Vietnam, is exactly what one would describe as a beautiful mess. The stalls of street vendors selling designer copies of suitcases, handbags, and shoes spill out onto the streets where hundreds of motorcycle drivers are veering through the labyrinth of crooked buildings. There are no sidewalks and never a second of silence. Smells of fried sweet potatoes, shallots, and spring rolls waft from the street food stalls and mingle with the din. No one stops when a basket of ripe peaches bursts, sending fist-sized fruits rolling on the concrete, spreading their sweet fragrance as they are crushed under myriad wheels. The cacophony of honking, bright lights and smells is overwhelming. Our main destination is Luang Prabang in Laos, but in Hanoi we must switch to a much smaller plane to take us there, and we decide to stay in Hanoi for a couple of days. Hanoi is an experience, but a few days in the middle of the bustle seems more than enough. When we step out in Luang Prabang, we feel that we have truly arrived. The streets are wide and quiet. With blossoming trees and temples around every corner, there is a sense of harmonic coexistence between nature and people. Laos is one of the five remaining communist nations in the world, and the most bombed country in history (during the Vietnam war), but aside from the red, star-shaped paper lanterns hanging from every tree and building, this is not something we notice much at first. We quickly adopt the term “Lao-style,” used by the locals to refer to anything that’s makeshift and carefree, but also serene and simple. Unlike most of its Southeast Asian neighbors, Laos is a small country with a population of 7 million and no seacoasts. In 1995, Luang Prabang was in included on Unesco’s World Heritage

List, and since the country opened up for tourism a few years earlier, tourism has been the country’s fastest growing industry. Without coasts, the budding tourism is focused more on culture and natural experiences than sunbathing and relaxing. Yet, I have been few places where I have felt this relaxed and at peace. If it’s not white beaches and the rhythmic breath of ocean waves that makes Laos tranquil, then what is it? The nature, for one. What Laos lacks in sea coasts it makes up for in rivers and waterfalls. The Kuang Si Falls is the most popular day-trip destination from Luang Prabang, and on arrival it feels like a tourist attraction, with tuk-tuks coming from the city every hour or so to drop off visitors, and stalls selling lunch and swimsuits. To get to the falls we trudge a muddy beaten path through the jungle passing by a moon bear sanctuary. Soon I glimpse hints of azure blue through the foliage and hear the sonorous murmur of pouring water. I had expected the falls to be crowded and busy but there are so many little falls and pools to spread out near, I soon find myself alone. I slip into the misty water and swim from one pool to the next under a canopy of golden-green leaves. Climbing up one of the smaller, gentler falls into the jungle, I get moss and dirt stuck under my fingernails and a few grazes here and there. From the fall, I get to a little sparkling pool, hidden entirely away from the people on the path, and I spend a peaceful moment alone there, listening to the sounds and feeling earth and water under my fingertips. After a few days in Luang Prabang, we head to Nong Khiaw, a smaller town along the Nam Ou river. During the wet seasons of the summer, one can travel the river by boat, but now the water levels have sunken, exposing patches of the riverbed. The roads get more serpentine and bumpy the further we get from Luang Prabang, but the view from our hotel room when we finally get there makes the journey worth it. When the car stops,

we walk through tunnels sprinkled with pink and purple flowers and swarming with pearly butterflies. We get to our room, our own little house with bamboo walls, woven in the same style the local villagers have used for hundreds of years, built on stilts high above the river bank. Panoramic windows and a balcony face the river. Here the mountains are taller and steeper, a collage of dark marble-like stone, mossy foliage, and skeletal white trees, reaching upwards and disappearing among the clouds, and plunging down into the emerald blue river. Whether I’m just reading a book on our little terrace or taking a morning hike up one of the mountains to look at the view, I feel that this is a place I could stay for months. Our trip isn’t entirely devoid of ocean experiences either. At one point we go sailing in Halong Bay, the area along the coast of Vietnam, containing thousands of steep islands that rise from the sea like trees from the earth or the fingers of giant hands. We have hired a traditional Vietnamese junk, which will take us on a cruise through the bay. The junk is made of beautiful almond-colored wood with deep vermillion sails and intricate arabesque patterns carved in the wood. As we sail out from the port and the sky turns a bottomless blue, we sit up on deck with glowing lanterns that sprinkle star-like glitter in the reflecting water. We glimpse other ghostly blurs of blood red moving among the misty islands and indigo skies. In this moment I can easily imagine an 18th-century pirate ship creeping out from behind the rocks. The nature in this area of the world is serene in of itself, but the harmony is still just as present with the people. Looking at food and handicraft in Laos I get a sense that great care and consideration has been put in the work. All the Lao food we eat is based on great locally grown produce. One night we take a cooking class, and we get to experience real “farm to table” Lao cooking. Our teacher is a native Luang Prabang woman who works in finance during the day and

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Monks on the riverbanks of the Nam Khan. Every year a local family builds a bamboo bridge across the river during the dry season when the water is low. When the water is high one has to cross by boat.

Top: Our beautiful ship in Hạ Long Bay at dusk. Trip arranged by Sails of Indochina (sailsofindochina.com/en/ ) Bottom: The islands of Hạ Long Bay on a misty morning. Opposite page: Traditional red sails of a Vietnamese junk.

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gives cooking classes in her own organic garden a few nights a week. She shows us around her garden where we recognize peppermint, red basil, cilantro, sage, chili, makrut limes, lemongrass, and papayas. Other herbs and greens, like the small monkey apple, are entirely foreign to us. We find one small oasis in Hanoi at a restaurant called “Home,” in the middle of Hanoi’s historic districts. With its focus on organic produce and tables made out of sewing machines, the restaurant feels slightly Brooklyn, but the taste of the food is entirely Vietnamese. The charcoalgrilled beef with black pepper and the

In Luang Prabang, the monks wake up long before dawn and start the morning by chanting at 4 a.m. At 5:30, it’s time for breakfast and the ceremonial alms-giving procession, known as “tak bat,” starts. Local Buddhists line up along the main street leading to Wat Xieng Thong and kneel with baskets of food to give to the monks who arrive in long processions from the many local temples. The monks carry large bowls that the Buddhist devotees fill with everything from fruit and sticky rice to candy bars. One early morning in Luang Prabang, we wake up early to witness the daily

trio of organic mushrooms are especially good. Strolling along the riverbank in Luang Prabang at 11:30 p.m., we see restaurants and shops quietly closing up in the glowing light of multicolored lanterns. The nationwide curfew at midnight is a sure sign of the communist regime, but also a structure set in place to ensure that the nights are quiet and restful. Both the monks and other locals need to wake up before dawn. That Luang Prabang is a religious center built around the tradition of Buddhist monasteries is noticeable everywhere. About a third of all Lao males become monks for a period of their adolescence. Some stay for years, get an education, and learn trades to support themselves and their families; others find out quickly that monastic life is not for them. We ask our two tour guides in Nong Khiaw if they have been monks. They both say yes, and Keon, a quiet, soft-spoken man, tells us that he was a monk for three years. “It was tough, but a great experience. I learned English and got know many people I wouldn’t have met otherwise.” For most boys in Laos, becoming a monk is the only way to get an education and, from the age of eleven or twelve, they leave their villages in the country and only come home and visit over weekends. “How long were you a monk?” we ask our other guide, Makaio, a scruffy guy with an air of adventure in a washed out Beerlao t-shirt and sandals. “A week,” he grins. “Why so short?” “No girls, no music, and I don’t like waking up at 3:30 in the mornings.”

ceremony. We have been advised beforehand on the rules that keep the process serene and sacred; keep quiet and remain on the other side of the street, and most importantly—don’t take flash photographs of the monks’ faces! It’s devastating then, to see how many tourists apparently missed the memo, rushing up to the monks as soon as they arrive snapping photographs from a distance of inches. Many worry about the longevity of the tak bat ceremony with the current growth of tourism in Luang Prabang. Yet, structures that have been in place through colonization, war, and communist regime are unlikely to break due to tourism, and everyone we speak to is clear about how important the monasteries are to the culture. Even though being a monk isn’t for everyone, it’s easy to wonder how giving every male adolescent an opportunity for spiritual guidance and practice in discipline and thoughtfulness must affect the culture of a country in the long run. We are very sorry to leave Laos when our two-week visit comes to an end. We’ve seen a slower and, in many ways, more thoughtful way of living and are reluctant to return to our regular busy lives. We agree that one day when things calm down a little for us too, we will return and open our own little hotel along the Mekong riverbank in Luang Prabang.

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Clockwise from top: Baby elephant at an elephant sanctuary near Luang Prabang; village life along the Mekong River. Opposite page: A serene pool by the Kuang Si Falls

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cheers Crumbles and Cocktails Have your pie and drink it too! Food + Styling + Photography by Paul Lowe

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Almost Apple Pie I wanted to see if I could get the flavors of an apple pie into a cocktail and, by George, I did it! The crumble is what does it—all the right flavors, mixed with apple cider and dark, spicy rum—YUM! Use any leftover crumbles as an ice cream topping (or just eat with a spoon like I did!). MAKES 4 COCKTAILS

2 tablespoons all-purpose flour 2 tablespoons dark brown sugar 2 tablespoons butter, cold and cubed 1/2 teaspoon cinnamon juice from 1/2 lemon 2 cups apple cider 1 cup dark spiced rum ice 1. In a bowl, mix flour, sugar, butter, and cinnamon. 2. Use your fingers to crumble ingredients together well. 3. Spread crumbles on a baking sheet, and bake at 380°F until golden, about 15 minutes. Cool. 4. Dip the rim of a glass in lemon juice, and then dip the rim in the baked crumble mixture. 5. In each glass, add ice, 1/2 cup apple cider, and 1/4 cup rum. Stir gently and serve.

pantry confessions Where do you live? I live in New York now, but I'm from Nashville, Tennessee, and Atlanta, Georgia. What inspires you? My friends and family.

Necessary luxury? Spas; foot and body massages. Favorite flower? Iâ€™m an old-fashioned rose girl. Cookbook you use all the time? African-American cookbook.

Dream role? I would love to play an action hero! Best everyday What do you always meal? have in your fridge? Eggs, fresh-squeezed OJ, Egg, bacon, lettuce of some variation, and cheese and fruit. croissant with Any food you donâ€™t like? strawberry Chitterlings. jelly.

We asked our favorite Orange Is the New Black star, Adrienne C. Moore, about her likes, loves, and pleasures. 166 SWEETPAULMAG.COM FALL 2017

Favorite guilty pleasure? Any combination of chocolate and peanut butter. Perfect Sunday? Sleep in, walk the dogs, stay home in my PJs all day, ordering in and catching up on TV and movies. Or go to brunch with my girlfriends.

Favorite restaurant? Pure Thai on 9th Ave. I get everybody hooked on it. Song/artist that always makes you wanna dance? Anything by Michael Jackson. Do you like the color orange? I do, in small pieces. Though I would wear a darker, more burnt orange, not the bright prison one!

Life motto? Live, laugh, love, and be happy. FOLLOW US @SWEETPAULMAGAZINE

Photography by Rafael Clemente

Coffee or tea? Tea, unless you serve me a mocha latte.

Sweet Paul Magazine - Fall 2017