Issuu

our fall favorites BEAUTY IN DECAY THE APPLE ORCHARD FLAVORS OF FALL INDIA

FA L L 2 0 1 8

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

Kombucha

Good for the gut. Even better with weed. Learn how itâ€™s bubbling up as the next big thing.

PHOTOGRAPHY BY PAUL LOWE

Kitchen Toke Fall 2018

COOKING WITH CANNABIS FOR HEALTH AND WELLNESS

kitchentoke.com

CONTENTS fall 2018

7 What's Up Sweet Paul 9 Bookmarked 12 My Happy Dish 14 Handmade 18 Mormor's Kitchen 20 Pull Up a Chair 24 To Market, To Market 26 Healthy Appetite 32 Keep Your Eye On 38 Put a Lid on It! 42 OWL-oween Cupcakes 44 Woof

PHOTO BY VESLEMØY VRÅSKAR

features 52 Our Fall Favorites 64 Autumn Harvest at the Orchard 74 Beauty in Decay 80 Rejuvenate + Create with Lotta 88 The Flavor of Fall 98 India: More Than Meets the Eye 110 Cheers

MAKER SHOWCASE phoeniciaďŹ‚ea.com

Petit Pilou is a husband and wife designed line of soft, sustainable and organic basics with bold, hand printed patterns that both kids and parents love.

Village Common is a lifestyle brand specializing in handmade apothecary goods for home and body. We only use the purest ingredients and essential oils.

petitpilou.com

thevillagecommon.com

Olde York Farm is a female owned and family operated distillery specializing in seasonal spirits using Hudson Valley foraged and farmed ingredients.

Wanderluxe creates objects for Modern Sanctuary + Human Form. Handmade in Providence, RI.

oldeyorkfarm.com

wanderluxedesign.com

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

CONTRIBUTORS Leigh Angel Lova Blåvarg Susanna Blåvarg Quyn Duong Melanie Falick Brandon Harman Michaela Hayes Dorie Herman Lotta Jansdotter Frances Janisch Manju Malhi Stephen McCarty Meow Parlour Alan Richardson Rebecca Sanabria Ellen Silverman Andre Springer Monica Sjøli Sporenstrek Andre Springer china squirrel Karen Tack Tina Tahvanainen Tiffani Thiessen Veslemøy Vråskar Follow us on Instagram @sweetpaulmagazine @jolinerivera @otherpaul @paululowe @paulloweceramics

WHAT'S UP SWEET PAUL My favorite fall memory. Fall has always been my favorite season. The colors, bountiful ingredients, and cooler temperatures. Vikings like me like colder weather. It was my Mormorâ€™s favorite season too. One of my favorite fall memories of her is waking up early to bake a coffee cake and make hot chocolate to bring on our forager tour. We lived next to a forest about 30 minutes outside Oslo. The forest was full of mushrooms and berries. Before setting out, we would pack our baskets and put on our Wellington boots. We would fill a basket with mushrooms Mormor approved by looking in her old mushroom book. Blueberries and lingonberries would fill another. We would then find a nice spot to eat our cake and have some hot cocoa before heading home. Once we cleaned our treasures, we turned them into wonderful sautĂŠed mushrooms and a berry tart. Such amazing memories. This fall, go out and make your own amazing memories.

PHOTO BY QUYN DUONG

Have a fabulous fall.

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Nathalie Lete, Julie Arkell (who also does workshops at Loop a few times a year), and Sophie Digard. The whole shop, over three floors, is a mecca for knitting, crochet, and textile lovers. I think anyone passionate about making and handmade would love it here.

[ SWEET PAUL STOCKIST SPOTLIGHT ]

London’s Loop London, England

What makes Loop a sweet spot to visit? On quirky and pedestrianized Camden Passage in Islington, London, Loop is a treasure trove of color, pattern, and textures. With yarns sourced from all over the world, we specialize in natural and hand-dyed fibers, many of which can't be found easily anywhere else in Europe. We also have an incredible selection of haberdashery, both vintage and handmade from Japan to France and everywhere in between. I have a great love of travel and am a little bit like a magpie, collecting treasures I find, often bringing things back from flea markets and makers from all over the world. With great love and respect for makers with an authentic talent, Loop is well-stocked with handmade beauties from 8 SWEETPAULMAG.COM FALL 2018

How would our readers spend the rest of the day in and around London after visiting Loop? They can scoot up the road to local treasure Ottolenghi for an amazing meal. It's about a five-minute walk from Loop on Upper Street (nicknamed “Supper Street,” as there are over 100 restaurants on the street toward Highbury Corner, nicknamed Piebury Corner because of all the bakeries!). After lunch, head into town and go to one of the many incredible museums, such as The Royal Academy on Piccadilly. In the same area (near Green Park tube station), you have Fortnum & Mason, Hatchards and Waterstones flagship bookshops, Chinatown, Green Park, and Liberty of London. All London gems.

Where does “Sweet Paul” find a home in your shop and who takes it home? It sits near the other beautiful independently produced magazines and publications. We're passionate at Loop about good design, inspiring ideas, and photography, and “Sweet Paul” has all of that. Knitters usually also love cake and good food and making from scratch, so “Sweet Paul” is a great resource for these, alongside your crafting ideas. What is your favorite “Sweet Paul” craft idea or recipe? I love everything that China Squirrel does. I love her projects and her photography, and she is an endless source of creative inspiration to me. If I had to choose a favorite it would have to be her knitted mini-Christmas trees. They're so accessible and simple for even a novice knitter, and you can go crazy embellishing them or playing with color.

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Learn more at loopknittingshop.com

Bookmarked Books we're loving this fall

THE GREAT GRILLED CHEESE BOOK: GROWN-UP RECIPES FOR A CHILDHOOD CLASSIC by Eric Greenspan, $17 A BURGER TO BELIEVE IN by Chris Kronner, $30 THE NEW SPANISH: BITES, FEASTS, AND DRINKS by Jonah Miller & Nate Adler, $30 FOOD52 GENIUS DESSERTS by Kristen Miglore, $35 GUNPOWDER by Harneet Baweja, Devina Seth, & Nirmal Save, $30 PRINT, PATTERN, SEW by Jen Hewett, $30 PURE SKIN: DISCOVER THE JAPANESE RITUAL OF GLOWING by Victoria Tsai, $18 FRESH INDIA: 130 QUICK, EASY, AND DELICIOUS VEGETARIAN RECIPES by Meera Sodha, $35 PAPER CRAFT HOME by Sarah Louise Matthews, $22 JAM SESSION: A FRUIT-PRESERVING HANDBOOK by Joyce Goldstein, $25

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

Tart for success Many of you know this lovely dessert as the Ikea tart. Yes, this is the homemade version of the yellow almond tart you have after your meatballs. Enjoy! Food + Styling + Photography by Paul Lowe

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Success Tart SERVES 8

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I’m not sure whether this tart is Norwegian or Swedish, but in Norway, we call it the Success Tart, simply because it is always … well … a success. I make mine with salted almonds to give the tart an extra little kick.

4 large eggs, whites and yolks separated 5 ounces coarsely ground almonds, skin on 5 ounces powdered sugar 1/2 cup heavy cream 4 ounces granulated sugar 1 teaspoon vanilla extract 5 ounces butter 1/4 cup chopped almonds 1. Preheat oven to 360°F. 2. Grease a 9-inch cake tin. 3. Beat the egg whites until soft peaks form. 4. In a bowl, mix almonds and powdered sugar, and fold the mixture gently into the egg whites. 5. Spoon the mixture into the cake tin, and bake for 35–40 minutes or until golden. 6. The crust will blow up and look really impressive but fall as soon as it comes out of the oven. Don't worry, that’s what it’s supposed to do. 7. Cool on a wire rack. 8. In a medium saucepan, mix cream, granulated sugar, vanilla, and egg yolks. 9. Bring to just under a simmer, beating constantly until the mixture thickens, 8–10 minutes. Don't let it boil or you will end up with something that looks like scramble eggs. 10. Add the butter a little at a time, stirring until it melts into the custard. 11. Cool the custard in the fridge for 1 hour before you spread it all over the crust. 12. Finish with chopped almonds and serve. SWEETPAULMAG.COM 13

I NST ANTL Y DOW NLOAD!

Handmade Inspiring DIY Projects from Lova

A Slice of Home A butter knife is the first thing students learn to make in wood shop class in Sweden. Lova shares the fun and easy technique she learned in school for crafting a warm, wooden knife set. Text by Lova Blåvarg Photography by Susanna Blåvarg

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THERE’S NOTHING quite like the smell of freshly cut juniper. Before he passed away, my grandpa Sven cut down a juniper tree in his garden and gave me the wood to make something with. To go with my juniper-wood butter knives, I also made little breakfast platters and cutting boards. They smell so lovely and remind me of my grandpa and his garden every time I use them. SUPPLIES

piece of wood, 3 to 4 inches wide x 3⁄8 -inches thick piece of wood, at least 1 inch wide x 1⁄8 inch thick hand saw pencil fret saw or scroll saw hand or power drill with 1-inch wood bit carving knife power sander (optional) coarse/medium grit (60-80) sandpaper very-fine grit (180-220) sandpaper beeswax/mineral oil blend paper towels 1. Find a piece of wood you like. Juniper has a wonderful smell, but there are so many beautiful types of wood with their own unique colors and characters. If you get ready-made planks, choose 3- to 4-inch-wide x 3⁄8 -inch-thick pieces for the cutting boards and 1-inch-wide x 1⁄8 -inch-thick pieces for the butter knives. 2. Using a hand saw, cut the wood into a few rectangular boards, about 3 to 4 inches wide, 3⁄8 inches thick and 6 to 7 inches long. A little unevenness is charming. Your butter knife can be made using hand tools, but if you have access to power tools, it will speed up the process, of course. 3. Draw the shape of a butter knife on the thinner, 1⁄8 -inch-thick piece of wood. Cut out the shape with a fret saw or a scroll saw. 4. To make a hole for hanging your boards (or to use as an egg cup), use a drill with a very wide (about 1-inch) drill bit.

5. Use a carving knife to round and smoothen the butter knife, making the blade thinner than the handle. 6. Use a sander if you have one, otherwise sandpaper works well to smooth out all the surfaces and edges of the boards and to round the corners if you want. Begin with a coarse/medium grit sandpaper to round the edges, and then finish with a very-fine grit sandpaper to make the boards smooth and lovely. Note: Sandpaper gauge numbers start high for ultrafine grit and go lower as the coarseness increases. 7. Finish by rubbing a beeswax/mineral oil blend with a paper towel into all the surfaces and edges of your boards and knives to make them ready for use in the kitchen. SWEETPAULMAG.COM 15

Design Changes Everything.

jolinerivera.com

@jolinerivera

Happiness Is Horchata! A delightful horchata with the addition of cinnamon tea to give it my special Sweet Paul touch. My Mormor would always make me a cup of tea when I got upset when I was a boy. When my friends at Traditional Medicinals asked to partner up, I knew I wanted to create a summery concoction that would help me cool off and unwind. Traditional Medicinals Stress Ease Cinnamon tea tastes sweet and feels grounding and itâ€™s the perfect base for my favorite summer drinkâ€”horchata!

Cinnamon Tea Horchata Makes 4 cups You will need: 2 bags Traditional Medicinals Stress Ease Cinnamon tea 3 cups boiling water 1/2 cup white rice 1 1/2 cup sliced almonds 1 teaspoon ground cinnamon 1/2 cup honey 1 tablespoon vanilla extract 1. Pour the boiling water over the Stress Ease Cinnamon tea bags and let steep, covered for 10 minutes. Remove the tea bags and let cool. 2. Place the rice in a food processor and grind until fine, about 1 minute. 3. Add almonds and cinnamon and grind for 20 seconds. 4. Add the tea and let the mixture stand in room temperature for about 8 hours. 5. Add honey and vanilla and blend until very smooth. 6. Strain into a pitcher. 7. Serve over ice with some extra ground cinnamon on top.

To learn more about herbs and the benefits of plant-powered teas, follow Traditional Medicinals on Instagram @tradmedicinals

Pull Up a Chair Tiffani Thiessen shares a family favorite sure to bring your loved ones to the table Food + Text by Tiffani Thiessen Photography by Rebecca Sanabria

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A few years back, I was sitting in my office when

someone screamed out loud, “OMG, she is reading Sweet Paul!” The scream was about actress Tiffani Thiessen, who had posted a picture of herself on Instagram reading “Sweet Paul Magazine.” As a fan, that was really big! A year later, we set up a meeting. I was so nervous before meeting her. You hear stories about celebrity behavior, and you never know. Well, after two seconds and a very warm hug, all my fears were forgotten. She was and is the sweetest person ever. Tiffani has always been so supportive of everything we do, and now she is coming out with her first cookbook, “Pull Up a Chair.” It’s a stunning book, filled to the brim with easy and delicious recipes. As she told me, “It’s so important to get delicious, genuine food on the table to bring loved ones together.” We are so lucky to share her Bean & Ham Hock Stew with our dear readers.

Bean & Ham Hock Stew SERVES 4 TO 6

This was a standby dish in my house that my mom would usually make on Sundays, so we could eat it throughout the week. She’d always use navy beans, which would get nice and creamy. And the secret to giving the beans the most deliciously deep, meaty flavor? A few ham hocks—a staple ingredient in my mom’s kitchen, like so many other working-class families’, because they were cheap. Far be it from me to change a good thing, so I’ve stayed true to the original recipe. The only slight difference is that I’ve added bay leaves and a touch of herbes de Provence, an aromatic blend of dried rosemary, thyme, oregano, and lavender.

1 pound dried navy beans, rinsed and picked over ¹⁄8 teaspoon baking soda 1 tablespoon vegetable oil 4 meaty ham hocks (about 3 pounds) FOLLOW US @SWEETPAULMAGAZINE

1 medium yellow onion, finely chopped 1 medium fennel bulb, cored and finely chopped 4 garlic cloves, minced ¼ cup white wine 3 bay leaves 1 teaspoon herbes de Provence ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley, for garnish 1. In a large bowl or pot, combine the beans, baking soda, and 3 quarts water and set aside to soak overnight. Drain and rinse the beans. 2. In a large stockpot, heat the vegetable oil over medium-high heat. Add the ham hocks and sear until browned, 4 to 5 minutes per side. Remove from the pan and set aside. 3. Reduce the heat to medium, and add the onion and fennel. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook until

fragrant, about 1 minute. Pour in the wine. Using a wooden spoon, scrape up whatever ham hock and onion bits may have stuck to the bottom of the pot. Simmer until the liquid has cooked off, about 2 minutes. 4. Add the bay leaves, herbes de Provence, salt, pepper, and 2 quarts water. Return the ham hocks to the pot and bring the water to a full boil. Reduce the heat to low, cover, and simmer until the ham hocks are tender, about 2 hours. 5. Stir in the beans and cook, covered, until the meat is falling off the bones, about 1 hour more. Transfer the ham hocks to a plate to cool; continue cooking the beans. Discard the skin and bones from the ham hocks and shred the meat. Return the meat to the pot and cook until the beans are tender and the stew has thickened, another 45 to 60 minutes. Garnish each serving with fresh parsley.

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ADVERTISING FEATURE

THESE PILLOWS ARE TO DYE FOR! My shaving cream marbling technique is chic, fun, and easy!

CELEBRATING 100 YEARS OF COLOR

ADVERTISING FEATURE

Oh marbling, how we love you. The classic swirling technique is so cool and so fun to do. Word of warning: once you perfect this technique, you’re going to start marbling EVERYTHING in your house. I’ll admit that I’m totally obsessed! YOU WILL NEED: Rit All-Purpose Dye (We used Royal Blue and Navy Blue.) Squeeze bottles for dye Foam shaving cream Cotton pillow case Stirring stick Spatula Sheet pan Measuring spoons Measuring cup

Rubber gloves Plastic drop cloth Rit ColorStay Dye Fixative (recommended) 1. Cover work area with plastic table cover and have paper towels handy to protect against any possible spills. Gather supplies. Prewash pillow cases, rinse, and leave damp. 2. Wearing rubber gloves, mix 4 tablespoons of Royal Blue AllPurpose Dye with 1 cup of very hot water. Pour solution in a small squeeze bottle. Repeat with Navy Blue All-Purpose Dye. 3. Fill a baking tray with shaving cream and smooth with a spatula. Drip dye colors all over the foam and swirl the drops with a stick.

4. Place fabric gently over the foam and dye. Apply light pressure to smooth. Let the fabric sit on the pan for 1 to 2 minutes. Slowly lift the fabric from the pan and scrape off excess foam. 5. Use Rit ColorStay Dye Fixative after dyeing and before washing to enhance the color, increase color retention, and prevent dye from bleeding in to white areas. Follow instructions on package. Rinse in cool water until water runs clear.

For oodles of colorful inspiration, follow Rit on Instagram @ritdye

TO MARKET, TO MARKET Fresh food and finds

Spicy in Drag

Growing up in a Barbadian household, the cuisine would be incomplete, to most, without hot pepper sauce. I started making my own with my bestie, and when we held dinner parties for many of our friends, it was a joy and pleasure to share my little Brooklyn-Caribbean world with them. I’d make sauces and we’d taste them, talk about them, and figure out together the things we liked and didn't like. And eventually, we came to the formula we are at now. Shaquanda’s Hot Pepper Sauce is a performance piece, exploring a character I created many years ago, and putting it into a bottle. A portrait of my life, working in the food industry as a waiter, bartender, and maitre’d. I was always around many of you, enhancing your experiences at brunch or dinner, being a visual and performance artist. It seems like the best fit for the most authentic me. A portrait of my life through taste and the literature on the bottle. shaquandawillfeedyou.com

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TEXT BY ANDRE SPRINGER. PHOTO BY FRANCES JANISCH

Meet Shaquanda and her amazing hot sauce.

Hort and Pott Hort and Pott is one of the most unique shops in the Catskills. Itâ€™s a destination shop with hand-crafted, uncommon botanical goods as well as unique workshops and creative garden and floral services. The drive to Oak Hill is totally worth it. hortandpott.com

In season

YUCCA Cut this root vegetable into strips for the best fries ever. Serve with sea salt and a good dipping sauce.

Love-LiesBleeding A stunning fall flower with a shocking name, also known as Amaranthus. Great in bouquets and arrangements to give dramatic effect. Beautiful arrangement by hortandpott.com

LIME Limes are at their juiciest in fall. Use in marinades, cocktails, and lime pies. I always add a little lime to my ice water.

ON TREND

PEARS Fall time is pear time. Slice in salads, bake with duck, or simply eat as is.

Leonard Street Provisions

LENTIL PASTA Yes, its pasta made of lentil flour, so itâ€™s all gluten free. Perfect with just a splash of good olive oil and grated Parmesan.

IN BLOOM

A new catering company has hit New York with her healthy, fresh, and seasonal food. Leonard Street Provisions, owned by photographer Frances Janisch, is available for cocktail parties, art events, corporate functions, baby and bridal showers, birthday parties, and celebrations. leonardstreetprovisions.com SWEETPAULMAG.COM 25

keep your eye on Solar Return

Solar Return: A celebration of life In astrological terms, a solar return is when the sun returns to the exact point it occupied at the time of a person’s birth. It is a powerful moment once a year to honor your connection with source energy, a kind of personal New Year’s Day

Food + Text by Stephen McCarty Photography by Brandon Harman

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Lemon Lavender Blueberry Cake

THE RAW VEGAN cheesecakes we offer at our shop embody this spirit of celebration. From birthdays to baby showers, weddings to holidays, these moments that bring us together call for a ceremonial cake to gift to your loved ones or yourself. Like the Prism of Threads’ collection of wearable art mirrors, these cake creations live a life adorned by unique and handmade expressions. Our shared vision is a sustainable Earth where our clothing is not disposable and our food is sacred. Our journey began on Valentine’s Day, 2014. My wife, Tracy, had a vision of a rainbow raw vegan cheesecake, and I knew that making her one would be the perfect way to celebrate our love. Creating that first cake was a mind expanding process, as the colors made from scratch with organic fruit and herbs emerged more vividly than I had imagined possible. She was thrilled when I presented her my rainbow love cake, and when we shared images of it with our community, the response made it clear that I was onto something. A new desire was born within to create food that was art. I had already traveled down

many roads in search of the ideal artistic format. I left my hometown of Cincinnati in 1997 to attend art school in Washington, D.C. The freedom to explore multiple disciplines was inspiring. My thesis show included oil painting, sculpture, video, installation, and sound. But I found that art without purpose, without utility, was unsatisfying. Once a vision was complete, the objects I had made felt meaningless, destined for storage. I knew that my next body of work would need to be sustainable and unbound by form. My quest for formlessness led me to music, an art I had been practicing since I was nine years old. In 2003, I had the opportunity to join my friends’ stoner rock band. The sound was hypnotic, deep, and heavy. I loved traveling the world and building our sonic cathedral each night. To share that space was a gift. Yet it came to be that, as my devotion to the spiritual possibilities of music grew, I kept colliding with the most tired old trope of rock ‘n’ roll: a musician who practices self-abuse through chronic intoxication while pursuing the meaningless pleasures of the road. Such a life was unsustainable in the extreme. SWEETPAULMAG.COM 33

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Tracy and I met in New York City in 2006, and moved to Los Angeles in 2007, where I embraced the opportunity to begin cooking professionally. I spent ten years in the kitchens of three of LA’s best loved vegetarian establishments. What I took away from those experiences is an affirmation of three concepts: • Food is sacred. What we put into our bodies is not just fuel, but a connection with the Earth that provides sustenance and the people who grow, prepare, and serve it. • Ingredients must be of the highest quality possible. Plants that are grown with respect for nature (which restore the soil rather than deplete it) are the only ones that we can expect to function medicinally and restore balance to our hardworking cells. • Intention is the most important element. The care that gets put into food during preparation is received and amplified as it is consumed. Food that is made with love and meditative attention can transform simply eating into a celebration of life. I put this knowledge into practice as part of each cake that I made, and what began as a dessert I offered strictly to friends and family grew quickly into a project that fulfilled my dream of being an artist. Feeling the support of this community through a steady stream of orders gave me encouragement and the chance to be far more prolific than I could have been in other forms. With Solar Return, our goal is to broaden the scope of this sharing, through sacred food made intentionally and sustainable clothing, gifts, and accessories. Our shared vision is to create a space where community can thrive and join in the celebration of life that is Solar Return!

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KEEP YOUR EYE ON

To make the crust: 1. Make a date paste by chopping dates by hand until completely pasty. 2. Combine almonds, coconut, vanilla powder mixture, and salt in a food processor. 3. Process until a very fine crumb is formed. 4. Then add 7 ounces of the date paste, about 2 ounces at a time, and process until evenly incorporated. (You may have some date paste leftover.) 5. Press crust mix into a 9-inch or 10-inch parchment-lined springform pan, gently and evenly. Place in freezer while preparing filling.

Lemon Lavender Blueberry Cake SERVES 12 FOR THE CRUST:

1/2 pound dates, pits and stems removed (Medjool are fine, but softer, “wetter” dates like halawi or khadrawi are best.) 1 cup raw, unpasteurized almonds 1 cup dried coconut flakes pinch (¹⁄16 teaspoon) dried vanilla powder mixed with ¹⁄8 teaspoon filtered water ¹⁄8 teaspoon Himalayan pink salt FOR THE FILLING:

3 cups, cashews, soaked in water 3/4 cup coconut nectar (Big Tree Farms’ blonde is my favorite) 1 cup lemon juice, freshly squeezed 11/2 cups fresh almond milk ¹⁄8 teaspoon whole vanilla bean powder (available from Mountain Rose Herbs.) 3 tablespoons sunflower lecithin (Micro Ingredients’ organic available from Amazon is the best.) 3/4 cup coconut oil, liquefied in warm water FOR THE DECORATION:

1/4 teaspoon turmeric powder 2 tablespoons dried lavender flowers 2 cups thawed wild blueberries (available frozen in most grocery stores) 36 SWEETPAULMAG.COM FALL 2018

To make the filling: 6. Combine cashews, coconut nectar, lemon juice, almond milk, and vanilla powder in a high-speed blender. 7. Blend until very smooth. Then add lecithin and coconut oil. 8. Blend again until well incorporated. Set aside 1/4 cup to use for white decoration. 9. Remove 1/4 cup and add to a small mixing bowl. Whisk in turmeric to make yellow decoration. For additional colors, experiment with other fruit or herbs. 10. Remove 2 cups of filling and blend with blueberries. Set aside 1/4 cup to use as purple decoration. Add lavender flowers and blend well. 11. Pour remaining blueberry mix into springform and freeze until set. To decorate: 13. Pour remaining filling into pan. Apply decorations with your tools of choice: squeeze bottles, piping bags, chopsticks, toothpicks, paint brushes, etc. 14. Return to freezer when finished. Allow at least three hours, depending on freezer temperature, for cake to set completely. Remove from pan and serve. Cake may be refrigerated and enjoyed for seven days.

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Visit solarreturnshop.com to learn more

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

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Family Recipe A family recipe shared among friends makes the meal—and the memories—all the more special. Food + Styling by Michaela Hayes Photography by Paul Lowe

THE FIRST TIME I learned how to make the spice blend za’atar was from my friend Jamal in college. Originating in the Middle East, za’atar is a blend of spices that can be very personal, differing from family to family and region to region. Jamal’s blend, learned from his mother, was a strong reminder of his family and home in Palestine. His family’s za’atar was also a source of pride, as he traded care packages from home with friends, Palestinian and non. “I think he got a better deal,” he told me with a wink, after one such za’atar trade for a friend’s kibbeh. Making and eating za’atar always reminds me of Jamal, and of his joy and generosity. It also reminds me of his candor about being away from home, and missing the house and home of his ancestors, which was demolished, like many other Palestinian homes, in the development of Israel. Like the spice blend, my emotions surrounding these memories and histories are complex, bitter, and sweet. Years after I met Jamal, I learned that the sumac (a key ingredient in this za’atar) I had been buying at the store is readily available around my home

in the Northeast U.S. When I see the sumac ripening in the fields and along the roadsides, I know it is near time to go foraging. We pick the scarlet red plumes of fuzzy sumac berries, giving some to our kids to eat along the way. Also known as lemonade berry, sumac is a tart treat on its own. We dry the sumac in a dark, cool place and, once dried, I clean the plumes of their berries, blend them in a spice grinder, and strain them of their tiny, hard pits. The result is a fluffy, scarlet powder, ready to be mixed into this tart, earthy za’atar blend.

Za’atar MAKES ¼ CUP

2 tablespoons dried thyme 2 teaspoons sumac 2 teaspoons toasted sesame seeds 1 teaspoon dried marjoram ½ teaspoon salt 1. Mix all the ingredients together. 2. Sprinkle on hummus. Mix into dough, and bake into bread. Toast pita and top with labneh and za’atar for za’atar pizza. Or mix za’atar with oil and toss with roasted vegetables. SWEETPAULMAG.COM 39

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

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

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

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

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

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

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

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

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

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

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

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

noritakechina.com

woof Dogs have favorite things too!

Portable Gallery

Keep your pet close to your heart with custom portrait gear Text + Photography by Paul Lowe

A one-of-a-kind portrait of a beloved fur pal must be the ultimate gift for any pet owner. Nashville-based artist and illustrator Emily Miller will paint your pooch on a piece of clothing for you. Emily said, "I painted my own dog on my jacket, and then everyone wanted one of their own. I love how much people love their dogs.â€? And we are so in love with t he phenomenal jacket Emily made featuring our boys, Hugo and Lestat. Itâ€™s one of our most treasured keepsakes. Just perfect. Check out Emily's work at emilyelizabethmiller.com 44 SWEETPAULMAG.COM FALL 2018

FETCH

SWEET PAWS Text by Dorie Herman Photography by Meow Parlour

Prozac Pill Squeaky Dog Toy, $9, etsy.com/shop/PupBarn

WHEN PASTRY CHEF and Macaron Parlour owner, Christina Ha, began to fantasize about opening one of America’s first cat cafés with kitchen worker Emilie Legrand, a partnership was born. Soon the two cat lovers set about creating NYC’s very first cat café, Meow Parlour, which opened its doors in 2014. Using the café to find homes for cats was always part of Meow Parlour’s plan. “We wanted to advocate for the cats who needed a friend fighting in their corner, so we've always wanted to have adoptable cats and dedicate some of our space to harder to adopt cats, whether it be because of disability or behavior.” said Ha. Meow Parlour designed the space to be “catified” to meet the unique needs of cats. They included high and low walkways, and hiding spots for cats to choose how and when to be involved with guests. In its first three years, Meow Parlour relied upon rescue organizations to coordinate the adoption of about 300 cats. And in January of 2018, the café became its own official adoption group. As a New Hope Partner of the Animal Care Centers (ACC) of NYC, they pull cats directly from the ACC. Ha says, “ACC does a fantastic job with providing detailed intake and behavior notes, so we use that to help determine if a cat will be a good fit for us. Most of them will stay at Meow Parlour until they're adopted.” And cats who do not thrive in that environment are found foster homes. Reservations can be booked as far as two months in advance for those who just want to enjoy the company of cats along with their sweets. And adoptions happen at all times once an online application is approved. meowparlour.com facebook.com/meowparlour Instagram.com/meowparlour

Wool Felted Pet house, from $37, etsy.com/shop/HomeSoulShop

Bamboo knit hoodie, from $46, lovethybeast.com

SWEETPAULMAG.COM 45

ADVERTISING FEATURE

Everything Old Is New Again!

CELEBRATING 100 YEARS OF COLOR We live in a world where trends are constantly changing. But what was popular in the past often comes back around! In celebration of Rit Dye’s 100th birthday, I have picked my favorite vintage Rit advertisement and recreated it with my own spin. You’ll be surprised to see how relevant everything is still today.

ADVERTISING FEATURE

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Sweet Paul's Tie-Dye Curtains YOU WILL NEED: Cotton Fabric Rubber Bands Rit Liquid Dye, I used Black, Charcoal Grey, and Pearl Grey Rit ColorStay Dye Fixative Iron Kraft Paper Scissors Sewing Machine 1. Measure your window. Youâ€™ll need at least 40% more fabric than the size of your window to allow for seams, cutting overages, and hems in your final curtain. 2. Cut your fabric into 6 pieces. 3. Create the patterns on the fabric by rolling up 3 of the fabric pieces

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into long strips and tie the fabric into a series of knots. Roll up the 3 other pieces and place rubber bands all over them to create varying patterns. 4. Prepare your dyebaths according to the instructions on the packaging. 5. Place the prepared fabrics into the dyebaths and allow to soak for 5 minutes. 6. To enhance the color and reduce color bleeding, use Rit ColorStay Dye Fixative after dyeing and before washing. 7. Prepare a bath according to the instructions on the package. Place the dyed fabrics into the mixture and allow them to soak for 20 minutes, stirring now and then. 8. Rinse in cold water until water runs clear. 9. Allow fabric to dry completely. 10. Once the fabrics are dry, iron them so theyâ€™re flat and easy to work with.

11. Make a template out of paper for the squares. Mine was 10"x10". 12. Use the template and cut out squares in the fabrics. How many you need all depends on how large your window is. 13. Lay out all the squares on the floor so you can decide which square should go where. 14. Sew the squares together to form your curtain. 15. Hem the sides of the finished curtain. 16. Hang the curtain and enjoy!

For oodles of colorful inspiration, follow Rit on Instagram @ritdye

INTRODUCING

DETOX + AGE-DEFYING SKIN CARE HARNESS THE UNIQUE, NOURISHING ELEMENTS OF THE SEA TO DETOXIFY, RESTORE, AND PROTECT YOUR BEAUTIFUL SKIN.

A V A I L A B L E O N T A R G E T. C O M A N D I N STORES NATIONWIDE JANUARY 2018

w w w . Se a w e e d B a t h C o. co m

B:8.25” T:8” S:6.875”

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

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

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

Pasta Perfection Fennel is the perfect fall vegetable and one of my favorite seasonal ingredients!

Did you know that you can also use fennel fronds, not just the bulb? They have a glorious herbaceous flavor! I couldn’t resist making fennel the star of this quick and sophisticated weeknight pasta. The meal is served on a dinner bowl from the new Hammock Collection by Noritake! This collection features numerous items to create your own personalized collection. All items are available in Blue, Khaki, and Grey!

Fennel Pasta with Almonds & Spicy Meatballs Serves 4 1 pound ground beef 1/2 pound ground pork 1 small red onion, finely chopped, divided 1/2 cup breadcrumbs 1 teaspoon salt 1/2 teaspoon pepper 1–2 teaspoons hot sauce, whatever kind you like best 1 tablespoon butter 3 tablespoons olive oil 1 medium head fennel 1/4 cup pine nuts 1/4³ cup whole almonds 1 pound cooked pasta (I used penne) 1 cup grated Parmesan salt and pepper extra virgin olive oil, for serving 1. Mix ground meat, half the onion, breadcrumbs, salt, pepper, and hot sauce. 2. Roll into 8 large meatballs. 3. Sauté the meatballs in butter until done and golden, 12–15 minutes. 4. Thinly slice the fennel and finely chop 1/2 cup of the fronds. 5. Heat the oil in a skillet, and sauté remaining onions and fennel until soft. Add nuts, and cook for another 2 minutes. 6. Mix the fennel into the pasta, and add Parmesan, and some extra virgin olive oil. 7. Season with salt and pepper, and serve with Parmesan on the side and a green salad.

For over a century, Noritake has had a commitment to quality, design, and craftsmanship in tableware manufacturing. Visit NoritakeChina.com to view the complete Hammock Collection, featuring a variety of plate options, bowls, and serving pieces.

Fall

[hed] The Sweeter Side of Cat Rescue [dek] At NYC’s first cat café, guests can enjoy sweet treats from pastry chef/owner Christina Ha and business partner Emilie Legrand while making an adoptable feline friend. [byline] Text by Dorie Herman + Photography by TK

2018

Fall our

favo ri t es

Our favorites to cook this fall are full of flavor, texture, and wonderful aromas.

ROASTED PARSNIPS AND PEARS WITH HERB DRESSING This is such a great fall side dish that goes well with a roasted chicken, a roast, or a leg of lamb. Any leftovers can be chopped and used in a salad.

Food + Styling + Photography by Paul Lowe Thanks to This Old Hudson, a stunning rental property located in Hudson, NY. thisoldhudson.com

I NST ANTL Y DOW NLOAD!

autumn harvest at the China squirrel traveled 90 minutes south from her home in Sydney to the picturesque town of Darkes Forest to spend an afternoon picking apples at a family-owned orchard. Here she shares her favorite apple recipes with us. Recipes + Styling + Photography by china squirrel

orchard

apple cider caramel sauce Make sure to use real apple cider, not apple cider â€œdrinkâ€? or apple juice for this recipe. Real apple cider is available at apple orchards, specialty shops, and health food stores.

apple fritters

These yummy fritters look like doughnuts and taste like cake with a warm apple center. Delicious dunked in warm Apple Cider Caramel sauce, you wonâ€™t be able to stop at one!

Beauty in Decay

As the weather cools, take time to contemplate impermanence and discover beauty in unlikely places

Photography by Veslemøy Vråskar + Styling by Monica Sjøli Sporenstrek Text by Leigh Angel

Rejuvenate + Create Pattern designer Lotta Jansdotter shares the secrets of her inspiration with a lucky few every year when they join her creative retreats in a hidden pocket of Scandinavia. Text by Melanie Falick Photography by Lotta Jansdotter + Tina Tahvanainen

with Lot ta

I NST ANTL Y DOW NLOAD!

The FLAVOR of FALL

Sage may be the herb most associated with fall. Its warm, earthy aroma blends magically with seasonal dishesâ€”so much so that it just tastes like autumn. Food + Styling + Photography by Paul Lowe

â€ş Olive Oil and Orange Cake with Sage I love a good olive oil cake. Remember, these cakes are a bit denser than a cake made with butter, but they stay moist for days. The sage gives it an extra kick.

india: more than meets the eye A photographer points her lens on the sights of India and discovers all her other senses.

Text + Photography by Ellen Silverman + Recipes by Manju Malhi from â€œIndia with Passion: Modern Regional Home Food,â€? Interlink Books, 2005

Text by TK + Photography by TK + Recipes by Manju Malhi from â€œIndia with Passion: Modern Regional Home Food,â€? Interlink Books, 2005

An elephant rescued from a life of abuse and now living at the Wildlife SOS Elephant Conservation and Care Center in Mathura. Left: Early morning boat ride on the Ganges River.

CHEERS Mary on Fire Just a dash of spicy apple cider vinegar is the perfect kick for what ails you Food + Styling + Photography by Paul Lowe

110 SWEETPAULMAG.COM FALL 2018

I TAKE FIRE CIDER every morning, year-round to keep colds and flus away. It never even crossed my mind to make my own until a friend gave me some of her homemade cider. But of course! Itâ€™s so simple to make: just some chopping, forget about it for a few weeks, and its done. I added a dash from my homemade batch to a Bloody Mary, and it was absolutely delicious, giving it a perfect amount of kick. I call it Mary on Fire! Just add a few tablespoons to your favorite Bloody Mary mix to punch up your weekend brunch. Cheers!

Fire Cider MAKES 4 CUPS

1 head of garlic, peeled and chopped 1/2 cup horseradish, peeled and chopped 1 yellow onion, peeled and chopped 1/4 cup ginger, peeled and chopped 1/4 cup turmeric, peeled and chopped 1 habanero chili, chopped 1/2 cup mixed herbs, like rosemary, thyme, parsley 1 orange, sliced 1 lemon sliced 1 teaspoon black peppercorns 2 bay leaves 1/2 cup honey 3 cups raw unfiltered apple cider vinegar 1. Place all the dry ingredients in a large Mason jar. 2. Pour in honey and apple cider vinegar, and shake well. You need enough vinegar to cover the dry ingredients and to reach the lid. 3. Keep in a cold place for a month. Shake it now and then. 4. Strain away solids through a cheesecloth, and store remaining liquid in the fridge. Cider will keep for a whole year in the fridge.