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CONTENTS spring 19

5 What's Up Sweet Paul 7 Bookmarked 10 My Happy Dish 12 Handmade 16 To Market, To Market 22 Healthy Appetite 28 Mormor's Kitchen 32 Sweet Paul Goes West 40 Put a Lid on It! 44 ¡Vermuteo!

features 60 An Aussie Garden Fête 70 Sweet Love 82 The Arcimboldist 92 Dinner with Jane and Julia 106 Rope + Hot Glue Gun = Fabulous 114 Rajasthan: The land of colors 130 Cheers


50 Woof



Paul Lowe Founder & Editor-In-Chief Paul Vitale Marketing & Business Development Director Joline Rivera Creative Director Nellie Williams Graphic Designer Leigh Angel Copy Editor Advertising Inquiries General Inquiries

CONTRIBUTORS Lova Blåvarg Susanna Blåvarg John Bodenschatz Klaus Enrique Marianne Gjengedal Goor Studio Brandon Harman Michaela Hayes Dorie Herman Klaudia Iga Pérès Dari Litchman Rescue + Freedom Project china squirrel Daniella Thomas Paul Vitale

Follow us on Instagram @sweetpaulmagazine @jolinerivera @otherpaul @paululowe @paulloweceramics



I’m writing to you from beautiful Palm Springs. We decided to spend the winter here, because we could not face another hard upstate New York winter, with its blizzards and cold temperatures. Now, I know what you’re thinking: “But you’re Norwegian! You must love winter.” I don’t! Maybe I did as a child, but as I grow older, I enjoy it less and less. Palm Springs and the desert are so exotic to me. I mean, there are no deserts in Europe. Palm trees, cactuses, and all the amazing colors—pinks, orange, red, aqua—all the colors that don’t quite fit in New York are so beautiful here against the rocky terrain. The food is next level too, with its heavy Mexican influence. I can go outside my door and pick oranges, lemons, and avocado right from the tree. I call it free-range fruits. The satisfaction of making a simple guacamole from these free avocados is just incredible. And I swear it tastes better. Staying here will definitely influence the way I cook. So my dear friends, I wish you a very happy spring, whether you are in the desert, the mountains, the beach, or anywhere in between. Always choose the good things in life! Love,




Clove & Creek Kingston, New York

What makes Clove & Creek a sweet spot to visit? Our favorite shops are those that are specific to the places and people they serve. We aim to keep Clove & Creek a shopping experience unique to New York's Hudson Valley by offering an array of locally made goods for the home and outdoors. How would our readers spend the rest of their day after visiting Clove & Creek? One could certainly spend a day exploring all of the little shops and cafes in Historic Kingston. In our neighborhood of Kingston, you could enjoy shopping for antiques at Milne, flowers and gifts at Hops Petunia, jewelry at Facets of Earth, and wine at Kingston Wine Co. or Brunette Wine Bar. But we would recommend staying an extra day to enjoy the hikes, waterways, and vistas of Catskill Park, only 20 minutes away. Where does Sweet Paul find its place in your store and who brings it home? Sweet Paul is staged in our kitchen section among provisions and ceramics —the perfect to combo to inspire new projects at home. What is your favorite Sweet Paul recipe or craft idea? We are really loving the Red Lentil Stew. It’s the perfect meal for winter and seasonal transitions. Warm, hearty, and delicious! 6 SWEETPAULMAG.COM SPRING 2019


Bookmarked Books we're loving this spring


* Tiki: Modern Tropical Cocktails by Shannon Mustipher:

Shannon’s exotic cocktails offer a refreshingly modern take on tiki. * Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen by Ryan Alvarez & Adam Merrin: A book of original recipes inspired by their shared love of vegetarian food, entertaining, world travel, and each other. * Dinner for Everyone: 100 Iconic Dishes Made 3 Ways by Mark Bittman: The first major new work from the man who taught America how to cook everything is truly the one book a cook needs for a perfect dinner—easy, fancy, or meatless, as the occasion requires. * The Living Kitchen: Healing Recipes to Support Your Body During Cancer Treatment and Recovery by Tamara Green & Sarah Grossman: From two experts in cancer care cooking comes an informative, inspiring, and empowering guide that will educate cancer patients and their caregivers about the healing power of food. * Comfort: Food to Soothe the Soul by John Whaite: Comfort food is enjoying a renaissance as people start to FOLLOW US @SWEETPAULMAGAZINE

shy away from exclusion diets and "clean eating" and embrace the balance of nourishing homemade meals. * The Plantiful Plate: Vegan Recipes from the Yommme Kitchen by Christine Wong: The Plantiful Plate shows how easy it is to prepare hearty, satisfying vegan (and gluten-free) dishes bursting with color and flavor. * Crumb: Show the Dough Who's Boss by Richard Bertinet: Richard shares his straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking. * Hand Dyed: A Modern Guide to Dyeing in Brilliant Color for You and Your Home by Anna Joyce: A modern introduction to indigo and fiber-reactive dye that every crafter should have. * Seasonal Flower Arranging: Fill Your Home with Blooms, Branches, and Foraged Materials All Year Round by Ariella Chezar: Step-bystep instructions for 39 seasonal floral arrangements and projects that celebrate the splendor of flowers, the bounty of the changing seasons, and the wild beauty of nature in your home. SWEETPAULMAG.COM 7

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 it’s the perfect base for my favorite summer drink—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

i de a s & i nsp ir at ion for Decorating the Home and Garden

Just released

shop ter r a / book @shopterrain # terrainbook

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

While this is not the classic piri piri recipe, it’s close—and equally delicious. The sauce created by cooking in foil is divine, especially poured over rice.



That’s a wrap Cooked in individual foil packages, this shrimp dish is so easy, you’ll wonder if you cooked at all Food + Styling + Photography by Paul Lowe I don’t really care too much about trends. They often feel overrated. But sometimes a trend comes along that I can get behind— like foil-package cooking. I love anything that makes everyday dinner prep easier and faster. Because, let’s face it, we don’t always have hours to spend in the kitchen. You can even prep everything the night before and bake when it’s time to eat.

“Piri Piri” Shrimp with Asparagus and Lime SERVES 4

32 raw cleaned shrimp 11/2 teaspoon harissa paste (or any chili paste) juice of 1/2 lime pinch of salt 1 bunch thin spring asparagus, cleaned, ends trimmed 2 limes, halved 12 cherry tomatoes, halved 1. Preheat oven to 425ºF. 2. Toss shrimp, harissa, lime juice, and salt in a mixing bowl. 3. Tear and stack eight 8-inch-long aluminum foil pieces. 4. On each piece of foil, place an equal amount of asparagus and tomatoes, a lime wedge, and 4 shrimp. Sprinkle with a little salt. 5. Fold each piece of foil into a packet until its completely sealed. 6. Place foil packets on baking sheet, and bake for 15 minutes. Serve with rice and a side salad.



Handmade Inspiring DIY Projects from Lova



Folded kindness These easy-to-make origami packages are the perfect way to give small gifts or cute notes Text by Lova Blåvarg Photography by Susanna Blåvarg SUPPLIES

scissors medium-weight paper 1. Print out the template from Cut out octagons according to the template in the paper of your choice. 2. Make folds according to the directions on the template. 3. Close the envelopes by folding in all the flaps. 4. Et voilà! Put something sweet inside and give to someone special.



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


Fresh food and finds

Take the cake ”Simple Cake: All You Need to Keep Your Friends and Family in Cake,” the gorgeous new cookbook from kids' apron designer and first-time author Odette Williams, is warm, encouraging, and supremely practical. Odette’s Chocolatey Chocolate Cake is my new go-to—it’s so moist and easy to make. The book is a cover-to-cover treasure for any cake lover, not just for its recipes but for its trove of baking and decorating tips, accompanied by stunning images. 16 SWEETPAULMAG.COM SPRING 2019


Top dog Celebrity caterer Mary Giuliani’s newest book, “Tiny Hot Dogs: A Memoir in Small Bites,” is told with genuine humor and storytelling reminiscent of Nora Ephron, and gets its name from the beloved hors d’oeuvres that made Mary famous with her A-Lister clients: the pig in a blanket. The book, on sale April 9, offers the kind of moments that make readers smile, laugh, and most of all, remember what it’s like trying to make your way in the world. “Tiny Hot Dogs” is one delicious read!


To top your morning yogurt


Wallpaper I have been looking for a new splash guard for my kitchen. And then I found this beautiful removable wallpaper from Chasing Paper. Maybe I should try it on my fridge too? Spring Leaves, $40 a panel,

PECANS AND PEPITAS Like a flavorful crunch? Then this nutty combo is for you.

COCONUT AND COCOA NIBS For the sweet tooth. Remember to toast the coconut flakes.

DRIED FRUIT AND SEA SALT The sea salt really brings out the sweetness of the fruit. Try it!

PINE NUTS AND SLIVERED ALMONDS Toast them in a pan to bring out the richness of the flavors.


Jujube Jujubes, also known as the Chinese dates, are not only beautiful but truly delicious. Chop them for salads or eat as they are. You can also make a dark, sweet tea by pouring boiling water over chopped jujubes, no sugar necessary. And jujubes are good for you too, with lots of vitamins and minerals, especially vitamin C. SWEETPAULMAG.COM 17

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



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

BEAN & HAM HOCK STEW is excerpted from Pull Up a Chair © 2018 by Tiffani Thiessen. Photography © 2018 by Rebecca Sanabria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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.



Good for the gut. Even better with weed. Learn how it’s bubbling up as the next big thing.


Kitchen Toke Fall 2018


healthy appetite On my plate this season

Easy does it In the mood for something easy and healthy? Here are my favorite lunches this spring Food + Styling + Photography by Paul Lowe

Everyday Pasta I make this dish at least once a week, using whatever vegetables I have in the fridge—cauliflower, squash, sweet potatoes, it all works. The secret is adding the bacon drippings to the pasta.



Baked Zucchini Squares These yummy squares can be frozen and reheated as you need them. Serve as is or with a side salad.




Harissa-Baked Cauliflower Tacos You will not miss meat in these delicious tacos. Use as much harissa paste as you want—just be careful. It’s spicy, but so addictive.




Harissa-Baked Cauliflower Tacos SERVES 4

1 small head cauliflower 1 to 2 teaspoons harissa paste 3 tablespoons olive oil pinch of salt 8 flour or corn tortillas baby romaine leaves or spring mix 8 cherry tomatoes, sliced 1 small yellow onion, thinly sliced 1 scallion, thinly sliced 1/2 cup feta cheese, crumbled 1. Preheat oven to 380ºF. 2. Cut the cauliflower into small florets, and place in a bowl with harissa paste, olive oil, and a pinch of salt. Toss well. 3. Place in a 2-quart ovenproof dish, and bake until golden, about 30 minutes. 4. Heat the tortillas, and fill them with lettuce, tomatoes, onion, scallions, and feta. 5. Top filled tortillas with baked cauliflower. If you like, drizzle extra sauce from the pan over the tacos.

Chicken and White Bean Salad with Lemon I love how the lemon and dill work together in this fresh spring salad.

3. Place mixture in a large bowl with bacon, zucchini, feta, and Parmesan. Season with salt and pepper. 4. In a separate, bowl beat together milk, eggs, and flour. Stir into the zucchini mixture. 5. Pour into the prepared baking dish, use a spatula to smooth out the batter. 6. Bake for 40 to 45 minutes or until set. Cool and cut into squares.

Baked Zucchini Squares MAKES 12 SQUARES

3 slices bacon, cut into small pieces 1 small yellow onion, finely chopped 1 garlic clove, finely chopped 2 scallions, thinly sliced 4 medium zucchini, grated 1 cup feta cheese, crumbled 1/2 cup Parmesan cheese, grated 1/2 cup milk salt and pepper 6 eggs 1/2 cup whole-wheat flour 1. Preheat oven to 350ºF. Line a 9-inch x 9-inch baking dish with parchment paper. 2. Cook the bacon in a pan until crispy. Remove and cook onion, garlic, and scallions in the bacon grease until soft.


Everyday Pasta SERVES 4

1 large head broccoli, cut into small florets 16 cherry tomatoes 2 tablespoons olive oil salt and pepper 6 slices bacon, in pieces 2 scallions, thinly sliced 1 pound penne pasta, cooked 1 cup grated Parmesan 1/2 cup basil leaves 1. Preheat oven to 370ºF. 2. Place the broccoli and tomatoes in a baking dish and drizzle with olive oil. Season with salt and pepper. 3. Bake for 30 to 35 minutes or until the broccoli is tender. 4. Cook the bacon in a large frying pan until crispy. When the bacon

is almost done, add the scallions. They only need a minute. 5. Place the freshly cooked pasta in a large serving bowl. Toss with broccoli, tomatoes, bacon and drippings, Parmesan, and basil. 6. Toss and top with a little more olive oil, salt, and pepper. Serve.

Chicken and White Bean Salad with Lemon SERVES 4

6 tablespoons olive oil, divided 1/2 yellow onion, finely chopped 1 can cannellini beans, rinsed 2 grilled chicken breasts, shredded 2 Lebanese cucumbers, sliced 2 tablespoon dill, finely chopped 1 tablespoon lemon zest 2 tablespoons lemon juice salt and pepper 1. Heat 2 tablespoons of olive oil in a pan, and sauté the onions until soft. Add the beans and warm them through. 2. Transfer onions and beans to a salad bowl. Add chicken, cucumber, dill, and lemon zest. 3. To make the dressing, whisk lemon juice, 4 tablespoons of olive oil, salt, and pepper in a small bowl. 4. Pour dressing over the salad. Toss and serve. SWEETPAULMAG.COM 25






mormor's kitchen Carrying on my Grandma's cooking

Everyone loves the fish truck Mormor’s fish cake recipe brings back delicious memories of a weekly Norwegian ritual Food + Styling + Photography by Paul Lowe



When I was a kid, trucks drove around the town selling groceries. There was the grocery truck, the meat truck, and the fish truck. When the trucks came by, all the housewives would go outside to do the shopping — it was the social event of the week. Mormor especially loved the fish truck, because they had amazing fresh fish. And I loved the fish truck, because that meant Mormor would make her fabulous fish cakes. She would pick the best-possible white fish, like cod or haddock. Then, back in the kitchen, we would chop the fish by hand until fine and mix it with lemon zest, dill, and spices. Mormor would fry the cakes in her beloved iron skillet — the same skillet she’d had since she was 18 years old. “All the flavor is in this skillet,” she would say. I always got the first fish cake out of the pan. Nothing made me happier than that fresh, warm, juicy patty. We ate fish cakes for lunch or dinner, always with a cucumber salad, boiled potatoes, melted butter, and a wedge of lemon on the side. Enjoy!

Mormor’s Fish Cakes SERVES 4

21 ounces fresh cod or haddock fillet, boneless and skinless (frozen will not work as well) 1 teaspoon salt 1/2 cup heavy cream 2 tablespoons potato starch 2 tablespoons dill, chopped zest from 1 lemon, grated pepper butter 1. Use a sharp knife and finely chop the fish. Place in a bowl. 2. Add salt, cream, potato starch, dill, lemon zest, and pepper. 3. Mix well and leave in the fridge for 30 minutes. 4. Heat the butter in a pan and shape the mixture to 8 fish cakes. 5. Cook them about 3 minutes on each side. Serve with cucumber salad, boiled potatoes, lemon, and melted butter.



Sweet Paul goes west Paul and James packed up the dogs and the brand-new Mojave Flea for a Cali-bound winter road trip Photography + Text by Paul Lowe Last fall, my fiancé James came up with the best idea ever. “Let’s spend this winter in Palm Springs.” Even though I’d never been there, I didn’t even had to think about it. “I’m in.” I said. James is the organizer of the Phoenicia Flea, a nomadic maker’s market that travels around upstate New York. His idea was to take the market to the West Coast, with Palm Springs the base. That’s how The Mojave Flea was born. Early one December morning, we packed up a U-Haul with all the Flea tents and signs, a few clothes, my camera, and the dogs and set sail for Palm Springs. The dogs were not happy, as it was a bit cramped on our cross-country journey, but they did settle down eventually. Our Cali-bound road trip took five days, and we stayed at four amazing dog-friendly hotels along the way. The first stop was in Columbus, Ohio, where we stayed at the super-cool DogHouse Hotel, part of the BrewDog Brewery, with a huge restaurant and brewery on site. There was even beer on tap in the room. 32 SWEETPAULMAG.COM SPRING 2019

Top to bottom: Hugo and Lestat in the U-Haul. James and Paul in Palm Springs. James enjoying the delicious smorgasbord breakfast at The DogHouse Hotel Opposite page: The pool area at the Saguaro Scottsdale Arizona



Clockwise from top left: Loving this pink fireplace at Saguaro. Catching up with Sweet Paul Magazine's, Nellie. Dog treats were awaiting the boys at Ambassador Hotel. Hugo is loving the suite at The Chase Park Plaza. Delicious tacos at the Saguaro.

After a good night’s sleep, we were onto St. Louis, Missouri, and the glamorous and historic The Chase Park Plaza. Decorated in full holiday splendor, we were given a chic suite. They even brought the dogs a bowl filled with water and ice cubes—a relief

Quick Links DogHouse Hotel Columbus The Chase Park Plaza St. Louis Ambassador Hotel Oklahoma City The Saguaro Scottsdale Follow @mojaveflea on Instagram for dates.


after hours in the car. The St. Louis stop was extra special, because we got to have a splendid dinner (and too many drinks) with Sweet Paul Magazine art director Nellie Williams. Next up was the beautifully appointed Ambassador Hotel in Oklahoma City Oklahoma, where dog treats awaited Hugo and Lestat in the room. We had dinner at their chic French restaurant, Café Cuvée. Our stay was made even better by the friendly staff. Leaving Oklahoma City, I was very excited to see something I’d never seen before: tumbleweed blowing across the road! After a stay in Albuquerque, we were on our way to The Saguaro Hotel in Phoenix where the first Mojave Flea was held. Traveling through Arizona was like traveling through poetry. We drove through a lush, green forest, and then the world opened up to reveal a desert landscape. I could hardly hide my excitement when I saw my first real cactus. We had made it! The Saguaro Hotel in Phoenix was bright and colorful: hot pink, orange, blue, aqua, and yellows. Colors that do not make sense in upstate New York, but make perfect sense in the desert. The first-ever Mojave Flea was amazing, with lots of people and lots of fun. Thanks to everyone who came out. After that weekend, we left for our final destination: Palm Springs. But that’s a story for next time.


Clockwise from top left: The chic breakfast room at The Chase Park Plaza; also the breakfast was epic. Love this corner at the Ambassador Hotel, so chic. James travels in style with his trusted Gucci luggage.

Located in the heart of the Central West End, The Chase Park Plaza Royal Sonesta Hotel brings elegant style to St. Louis. This regal building is home to a celebrated history dating back to 1922. Enjoy luxurious amenities and service in the grandest of hotel traditions overlooking Forest Park. • • • • •

389 guestrooms and suites Three on-site restaurants A five-screen historic movie theater 18,000 sq. ft. fitness center Located steps from restaurants, shops and premier attractions

212 N. Kingshighway | St. Louis, MO 63108 | T: 314.633.3000 | F: 314.633.3077 FOLLOW US @SWEETPAULMAGAZINE 36 SWEETPAULMAG.COM SPRING 2019

We're paw-sitive... the pups will enjoy a 'suite' stay! Stay in the heart of Oklahoma City and enjoy top line amenities for you and your fur-babies! 1200 N. Walker Avenue, Oklahoma City 405.600.6200 | @AmbassadorOKC


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



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

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

Candied violas Big flavor comes in small packages Food + Styling by Michaela Hayes Photography by Paul Lowe



Of all the edible flowers we grow at Rise & Root Farm, the violas are my favorite. They arrive early in the year, their bright little faces a signal that spring is upon us. They have a delicate floral flavor that can accent sweet or savory dishes with equal brilliance. They add a burst of color to salads and create showstopping desserts. Candying violas (of which violets and pansies are both subsets) has always seemed somewhat of a monumental task to me. After making them, I’m not sure why, because it couldn’t be much easier. The main thing is to be sure that you are using flowers that haven’t been sprayed with any chemicals. And be forewarned: although making them is not difficult, violas are pretty small, and it does take a good amount of time. Fortunately, it doesn’t take many of them to make a big impression.

Candied Violas MAKES UP TO 60 FLOWERS

1 egg white 1 to 2 teaspoons water 60 organically grown viola flowers 3/4 cup caster or superfine sugar*

3. Holding the flower over the bowl, sprinkle the sugar over the petals, front and back, and in between. You may need to separate the petals if they’ve become stuck together by egg wash. If you are picking your own violas, I recommend leaving a bit of stem to make holding them easier. You can pinch it off once the flowers have dried. 4. Place the flowers on a piece of parchment paper and allow them to dry at least 12 hours (longer if it is particularly humid where you are). 5. Store your candied violas in an airtight container (with a packet of food grade silica beads to absorb any moisture, if you have them handy), and they will last a very long time. 6. Stun your friends with your violas and enjoy! *If you can’t find superfine sugar, make your own by blending granulated sugar in a food processor or spice grinder until very fine.

1. Whisk together the egg white and water. You only need the water to help break up the egg white and make it easier to spread. Place the sugar in a shallow bowl. 2. Using a paintbrush, paint the flowers one at a time, front and back, with the egg wash.



¡Vermuteo! Spain's national pastime is the pursuit of the enjoyable—life’s simple pleasures, like food, drink, a stroll, time with loved ones—the things that make life worth savoring Text by Paul Vitale + Photography by Goor Studio 44 SWEETPAULMAG.COM SPRING 2019


I’ve been lucky to have so many life-enriching experiences since I fell in love with a Spaniard in 2010, and I’ve learned much about the language and customs from my in-laws in the province of Cantabria on Spain’s northern coast. There are so many regional and national foods and drinks that I find myself obsessing over more and more with each visit. Most people know that Spain is a destination for wine, but not everyone knows about its custom of drinking vermouth, usually sweet, either straight or in a “vermouth preparado” cocktail. Vermouth is a fortified wine enhanced by botanicals with an extra kick from added spirits. To most Americans, sweet vermouth is a component that you splash into a Manhattan, not something to would drink alone on the rocks. My most enduring love beyond that for my husband is for the Spanish custom of the vermuteo—going out to meet friends, drinking vermouth, and slowly enjoying little savory shared plates. Nowhere is this more evident than in Vermutería Solórzano in the small, yet cosmopolitan city of Santander. Solórzano has been operating since 1941, and hardly a day has passed since that their small terrazzo and tile temple to vermouth has not been bustling with regulars enjoying a sip and a bite. Here are three iconic recipes inspired by the classic menu at Vermutería Solórzano to give you the chance to pursue the enjoyable for yourself.


The preparado is the classic vermouth cocktail. This flexible recipe can be easily customized to any taste. Don’t like gin? Add a drop of rum instead!

Vermouth Preparado MAKES 1 COCKTAIL

3 ounces sweet vermouth 1 dash bitters 1 splash gin 1 splash seltzer or soda water orange slice to garnish 1. Pour all ingredients over ice in an old fashioned glass. 2. Stir well and garnish with an orange slice or olive. SWEETPAULMAG.COM 45

Left: The most iconic pintxo in the north of Spain is the Gilda, named for the Rita Hayward film of the same name. It’s spicy and sexy and best eaten in one bite! You can buy anchovies and guindillas at better gourmet stores or online at LaTienda. com. The best anchovies from Spain are from the town Santoña. Below: The interior and exterior of Vermutería Solórzano in the city of Santander. Solórzano

Gildas SERVES 10

1 tin anchovies from Spain 1 jar guindilla peppers 1 jar salty Spanish olives several skewers 1. Cut guindillas in half. 2. Skewer an olive, a guindilla, an anchovy, another guindilla, and another olive. 3. Repeat until all of your anchovies have been used.

Chips and Mussels SERVES 2

1/2 bag kettle-cooked potato chips 1 tin mussels in escabeche several guindilla peppers 1. Put chips in a bowl and garnish with mussels and peppers. 2. Drizzle a bit of the escabeche liquid from the can over the top of the chips. 46 SWEETPAULMAG.COM SPRING 2019


This snack has everything— tinned mussels, spicy pickled peppers, and salty potato chips. You can buy mussels escabeche and guindilla peppers at your local gourmet store or online at

Visiting Santander To get there: Take a train, bus, or plane from Madrid. You can take a ferry from the U.K., or you can fly directly to Santander or nearby Bilbao. Where to stay: Hotel Real Where to go: Shop at Percha on Paseo Pereda. Take in contemporary art at the world-class Centro Botín. Where to eat: Eat a classic Spanish meal at Bodega Riojana on Calle del Rio de la Pila. Vermutería Solórzano is on Calle Peña Herbosa. Special thanks to my friend Noelia who runs Vermutería Solórzano for opening their doors and always keeping our glasses full. FOLLOW US @SWEETPAULMAGAZINE



woof Dogs have favorite things too!

Chris and Maureen Harrington, with Ivy

Four paws, two wheels, no problem Chris and Maureen Harrington give Sweet Paul readers a sneak peak into the life of Insta-star Ivy the Frenchie and her upcoming pawtobiography Photography by Daniella Thomas

Can you please tell our readers Ivy’s story? We are Chris and Maureen Harrington, from Boston, Massachusetts, and we are Ivy’s very proud parents. Ivy is a five-year-old French bulldog. When we brought her home, we knew she would fill our home with happiness, love, and kisses, but we never could have imagined that she would teach us—and everyone she meets—some of life’s most important lessons. Two years ago, Ivy woke up in the middle of the night in excruciating pain. We rushed her to the hospital where she was diagnosed with a genetic spinal disease: Intervertebral Disc Disease (IVDD). After emergency spinal surgery, the vets were able to alleviate her pain, but the disease left her paralyzed in her back legs. Learning that our dog, our baby, could no longer walk was devastating and frightening. How could Ivy chase her ball, play with her besties, or simply stand to eat dinner? Ivy showed us how. When she took her first wobbly steps on just two paws, our hearts almost burst. Each day she got stronger and was more determined. It was (and still is) unbelievable to watch. 50 SWEETPAULMAG.COM SPRING 2019



Ivy’s full story is available on her Instagram page @ivythefrenchie

Cactus Dog Teepee, $85, Are you surprised by all the media attention Ivy is getting? Surprised that thousands of people adore her? Not one bit. Overwhelmed by the community of Ivy lovers and supporters? Absolutely! We created Ivy’s Instagram account to provide our family and friends with health updates, allowing us to focus on Ivy’s recovery. It also became a tool for us to connect with other dog owners as we tried to figure out this new life together. Now people all over the world message us to tell us how much Ivy inspires them. We are so thankful to our Instagram family for all their love and support over the years. We truly could not have been on this roller coaster without all the love and pawsativity. And now she has written a book, “Ivy the Very Determined Dog.” How did that come about? Yes, it’s true. Ivy wrote a pawtobiography (with a little help from us). “Ivy the Very Determined Dog” is a children’s book about overcoming life’s challenges and finding your inner strength. It also introduces children to disabilities in an empowering manner. Ivy teaches us to never give up, to embrace your


individuality, and, most importantly, to “keep on rolling whatever you do, and never let anything get the better of you!” We have enjoyed every minute of the amazing publishing journey. Wait until you see the work of our illustrator Charlotte Bruijn! We found Charlotte, who is from the Netherlands, through the Instagram community that has supported us from day one. “Ivy the Very Determined Dog” will launch April 2019 and can be purchased through Amazon. A portion of all proceeds will be donated to help children and disabled animals. What is your best advice for dog owners who have a disabled dog? We love dogs, but we never envisioned our life with a disabled dog. Yes, a pet with a disability will be a little more work, but the unconditional love is worth all the diaper changes in the world! Also please invest in pet insurance. No one wants to have to make a medical decision based on their savings account. Fortunately, our pet insurance covered the majority of Ivy’s medical bills and saved her life. Don’t worry though, we would have sold our home to keep her going!

Leather Collars, $90,

Dog Pouf Yeti, from $225,

Paper Bag for storage, $17.81,



Left: Boots the shepherd is a foreign meat trade survivor, and Bogart is an animal testing survivor. Right: Two beagles rescued from animal testing.


Surviving and thriving after animal testing For the folks at Rescue Freedom Project, helping animals live cruelty-free lives is their mission Text by Dori Hermann Photography by Rescue + Freedom Project In 2004 a video of Animal Rescue Media & Education’s founder rescuing research beagles went viral, and the Beagle Freedom Project was born. This group grew into what is now called Rescue + Freedom Project (R+FP), which rescues animals of all kinds used in various forms of caged cruelty, including animals used in laboratory experiments, senior and special needs animals from shelters, victims of horrific abuse from around the world, foreign meat trade 52 SWEETPAULMAG.COM SPRING 2019

animals, puppy mill survivors, and other special needs animals. R+FP has rescued over 1,500 animals to date from animal testing, including dogs, cats, pigs, goats, mice, rabbits, guinea pigs, horses, and fish, but the majority of their rescues have been beagles and hounds. “No one had a lot of knowledge of animal testing or the term ‘cruelty free,’ and definitely did not know that beagles were a common test subject,” said April Arrington, vice president of R+FP. “We have passed our signature legislation (The Beagle Bill) in nine states, making it mandatory that animals are put up for adoption after the testing is finished. Because of this, we are now contacted by the labs themselves or rescue groups needing our help in finding homes for these animals.” R+FP has also developed an app called “Cruelty Cutter,” with which users scan a barcode to see if a product has been tested on animals. “This helps consumers make conscious decisions … and hopefully not fund any companies that test on animals,” says Arrington. Unfortunately, the recent wildfires in California burned down R+FP’s newly opened Rescue + Outreach Center. While the animals and staff were safely evacuated, the effects have been devastating. To donate, foster, or learn more, visit

Get involved! Follow R + FP @rescuefreedomproject



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.


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.

Spring 2019




Recipes + Crafts + Styling + Photography by china squirrel

An Aussie garden fête China squirrel hosted a spring fête in the garden of her new home in the beautiful Blue Mountains, about 80 miles west of Sydney. The old kitchen table made the perfect shop counter for homebaked cakes, pretty vintage cups, mismatched plates, old books, fresh flowers, locally grown fruit, and handmade baskets 60 SWEET PAUL MAGAZINE SPRING 2019




Coiled Raffia and Cotton Baskets


Vanilla Spongecake with Balsamic Strawberries

The unusual flavor combination of vanilla and balsamic vinegar is divine with this light spongecake.

Upcycled Cake Stand

Create your own individual cake stands from thrift-store finds, perfect for displaying your cakes or to make and sell at your next fĂŞte.



Vanilla Spongecake with Balsamic Strawberries MAKES 2 CAKES

2 ounces unsalted butter 3 eggs ¾ cup superfine sugar 1 vanilla bean, halved and seeds scraped out 1 ⁄3 cup milk 1¼ cups all-purpose flour 1½ teaspoons baking powder pinch of salt 1 tablespoon powdered sugar 1 cup heavy cream BALSAMIC STRAWBERRIES

8 ounces fresh strawberries, hulled, leaves set aside for decoration 11/2 tablespoons superfine sugar 1 tablespoon high-quality balsamic vinegar pinch of salt zest from 1/2 lemon, grated 1. Preheat oven to 325ºF. Prepare two 6 ½-inch-deep round cake pans with butter or shortening and flour. 2. Melt butter in a small saucepan over a low heat. Remove from heat and allow to cool. 3. Place eggs, sugar, and vanilla seeds into a mixing bowl. Using an electric mixer, beat for 7 to 8 minutes or until mixture is light and fluffy. 4. Heat milk in a small saucepan until lukewarm. 5. Add warm milk and butter to egg mixture, gently folding through. Sift flour, baking powder, and salt together twice. Then sift again over cake mix and gently fold through. 6. Spoon batter into prepared cake tins. 7. Bake for 25 to 30 minutes or until cakes springs back when touched. 8. Remove cakes from oven and allow to stand 10 minutes before inverting onto wire racks to cool. Allow cakes to cool completely. 9. Combine powdered sugar and


heavy cream in a mixing bowl. Using an electric mixer, whip until stiff peaks form. Chill in refrigerator until ready to use.

To make balsamic strawberries: 10. Cut strawberries into thirds lengthwise. Place into a bowl and toss with sugar, balsamic vinegar, salt, and lemon zest. 11. Cover the bowl and let stand for 30 minutes until the berries release their juices. Stir occasionally.


To assemble: 11. Place cooled cakes on serving plates. Spoon whipped cream on top of each cake. 12. Top with strawberries. Drizzle with leftover juices. Decorate with fresh strawberry leaves.

Upcycled Cake Stand SUPPLIES

vintage plate candlestick epoxy suitable for ceramics 1. Collect vintage plates (ceramic or enamel) and candlesticks at markets, charity stores, and garage sales. Spray paint the candlesticks if you like. 2. Pair a plate with a candlestick as its base. 3. Adhere plate to candlestick with epoxy (following manufacturer’s instructions). 4. Allow epoxy to set overnight before use.

Fresh Raspberry and Elderflower Slab Cake SERVES 12

11⁄3 cups all-purpose flour 1½ teaspoons baking powder ¼ teaspoon salt 4 ounces unsalted butter, softened 1 cup superfine sugar

3 eggs 2 teaspoons lemon rind, grated ¾ cup plain Greek yogurt 5 ounces fresh raspberries

1/4 cup water 1/2 cup superfine sugar 3 teaspoons fresh lemon juice 3 teaspoons elderflower cordial (concentrate) 1. Preheat oven to 360ºF. Grease and line the base and sides of an 11½-inch x 71/2-inch cake pan with parchment paper. 2. Sift flour, baking powder, and salt together and set aside. 3. Use an electric mixer to beat butter and sugar together until light and fluffy, about 4 to 5 minutes. Add eggs one at a time, and mix well. 4. Stir in a couple of spoonfuls of flour, then mix in lemon rind and yogurt. 5. Add remaining flour and mix until combined. 6. Spoon into prepared tin and smooth the surface. Dot the top of the cake with the raspberries, pressing them down slightly into cake batter. 7. Bake for 30 to 40 minutes or until a skewer inserted into the center of the cake comes out clean. To make syrup: 8. Place water, sugar, and lemon juice into a small saucepan. Stir over a medium heat until sugar dissolves. 9. Allow to simmer, stirring for 3 to 4 minutes or until syrup thickens slightly. Remove from heat and stir in elderflower cordial. To assemble: 10. Remove cake from oven when done and leave in pan. Use a fine skewer to poke about 25 holes into the top of the hot cake. Spoon hot syrup over cake. Allow to cake to cool before slicing into 12 squares.


Fresh Raspberry and Elderflower Slab Cake A deliciously moist cake that keeps well for a few days.



Mini Strawberry and Vanilla Loaves

These cute little loaves are a twist on the classic French friands.



Mini Strawberry and Vanilla Loaves

Coiled Raffia and Cotton Baskets



5 ounces unsalted butter 4 ounces strawberries, hulled and halved 6 strawberries, hulled and sliced lengthwise, set aside 6 egg whites 1 teaspoon vanilla bean paste 11/2 cups powdered sugar 1/2 cup all-purpose flour 11/4 cups almond meal (ground almonds) 1 teaspoon superfine sugar for topping

plain or floral cotton fabric, cut or torn into long, ½-inch wide strips raffia scissors large darning needle

1. Preheat the oven to 350ºF. Butter an eight-compartment mini-loaf pan with butter and line the bottom of each section with parchment paper. 2. Melt butter in a small saucepan over a low heat. Remove from heat and allow to cool. 3. Sift together powdered sugar and flour, and set aside. 4. Place strawberries in a bowl, and use a potato masher to crush. 5. Place the egg whites and vanilla bean paste in a large bowl and whisk until just frothy. Add in sugar and flour mix, almond meal, melted butter and crushed strawberries. Mix together using a spoon until just combined. 6. Pour the mixture into the pan, place 2 strawberry slices on the top of each mini loaf, and bake for 25 to 30 minutes or until a skewer inserted into each of the centers comes out clean. 7. Let cakes stand in the tins for 3 to 4 minutes, then turn onto a wire rack to cool. Sprinkle tops with superfine sugar.


Note: Fabric and raffia quantities depend on the size you’d like your basket to be. As a guide, a 5-inch wide x 2 ½-inch high basket requires a 45-inch x 7-inch piece of fabric (torn into strips) and about 1½ ounces of raffia. 1. Gather about 8 long strands of raffia, line up the ends, and trim so that the ends are even. 2. Place a length of torn cotton alongside the bunch of raffia. About 2 inches from the end of the raffia, begin wrapping the cotton strip fairly tightly around the raffia bunch and stop about ½ inch from the end. 3. Now fold the cotton-wrapped section of raffia over itself to form a “U” shape. Continue to wrap the cotton strip around both ends of the “U” a few times to secure them together, leaving the ½-inch section of raffia sticking out. 4. At the other end of the cotton strip, thread the darning needle. Wind the raffia bunch around the “U”, forming a circle. 5. Holding the coiled raffia section in place with one hand, pass the threaded needle up through the central hole in the coil. Pass the needle around the outside of the

coiled raffia and back through the central hole. Continue stitching like this until you’ve gone all the way around the second round of the raffia coil. (You will have joined the first two rounds together). 6. When you get to the beginning of the third coil, your stitches will pass through the space between the first and second coil, joining coils two and three together. 7. Continue stitching the cotton lengths and coiling the raffia around the center base. The stitches will always go over the current and previous coils of raffia. 8. To replace the raffia pieces when required, just overlap the ends of the old and new pieces by about 2 inches and twist them into the existing raffia bunch. Replace the cotton lengths by overlapping the ends of the old and new by about 2 inches, twist together, and continue stitching. 9. When you’re happy with the size of the base, coil the raffia up so that it will sit on top of the previous round, instead of next to it, creating vertical walls. The stitches will continue as before. 10. When you reach the desired height of your basket, trim the ends of the raffia so they are staggered in length over the last 3 inches. Continue stitching with the cotton until you’ve covered all the raffia ends. 11. Feed the needle with the cotton length back through the stitches on the inside of the basket and trim the end with scissors.



SWEET LOVE On his winter Palm Springs adventure, Sweet Paul met some special people and fell in love with dates all over again

Food + Styling + Photography by Paul Lowe 70 SWEET PAUL MAGAZINE SPRING 2019






(soft and sweet)


(soft and honeylike)


(large and sweet)

visit to the Palm Springs farmers market, I came across a date seller who had the most amazingly plump dates I have ever seen. One bite and I was in love. A few weeks later, I visited their farm: 7 Hot Dates run by the Bautista family outside Palm Springs. I had no idea how much work goes into growing dates. From hand pollinating, removing thorns, climbing up and down ladders, adding nets so the birds don’t eat the fruit: it’s not just picking dates. But when it is time for picking, it’s done in August, the hottest month of the year, when the temperature can be 120ºF. They grow seven types of organic dates, and they ship to all over the U.S. and Canada. Find out more at

Citrus and Date Salad with Feta SERVES 4


(firm and apple-like)

4 oranges and/or blood oranges, peeled and sliced 12 firm dates, like deglet nour, pitted and halved 1/2 cup feta cheese, crumbled 2 tablespoons pine nuts, toasted a few arugula leaves salt and pepper olive oil, (Note: We chose a peppery, spicy one.) 1. On a large platter, arrange oranges, dates, feta, pine nuts, and arugula. 2. Season with salt and pepper. 3. Drizzle with olive oil and serve.



CITRUS AND DATE SALAD WITH FETA This fresh and colorful spring salad is the perfect side to grilled chicken or pork. Or top it with shredded chicken to make a light meal.



DATE AND LEMON ROASTED CHICKEN Sweet dates and salty olives make the perfect combination for an easy and fast everyday dinner.



DATE SHAKE I’d never heard of a date shake before I arrived in Palm Springs, and, boy, am I in love. The secret is to use sweet, soft dates like medjool or khadrawy. You can also make a smoothie by switching the ice cream with ice cubes.


DATE AND NUT SQUARES These perfect granola squares are great for breakfast or just as a snack.



PORK TENDERLOIN TACOS WITH DATE SALSA This date salsa is going to be a staple at your house, trust me. It’s so delicious and easy—and amazing on pork or chicken. FOLLOW US @SWEETPAULMAGAZINE


DATE AND PECAN LOAF My favorite date bread recipe comes from my favorite flour maker, King Arthur Flour. I serve it just on the underbaked side, so it’s nice and moist, with some softened butter. 78 SWEET PAUL MAGAZINE SPRING 2019


Pork Tenderloin Tacos with Date Salsa SERVES 4 FOR THE SALSA

8 sweet dates, like medjool, chopped 2 scallions, thinly sliced 2 tablespoons pine nuts, toasted 1/2 cup olive oil juice from 1/2 lemon grated zest from 1/2 lemon salt 1. Mix all ingredients in a bowl. 2. Let sit 1 hour before serving. FOR THE TACOS

1 pork tenderloin, cleaned salt and pepper 2 tablespoons butter 1 bunch thin asparagus tortillas cilantro, chopped for serving

1. Preheat oven to 350ºF and line a 9-inch x 9-inch ovenproof baking pan with parchment paper. 2. In a medium saucepan, stir together dates, maple syrup, and butter, bringing syrup just to a boil. 3. As soon as the butter has melted, remove from heat. Then, with an immersion blender, purée the mixture into a thick syrup. 4. Combine the remaining ingredients in a large bowl, and add the warm syrup. Mix well. 5. Spoon mixture into the prepared baking pan, and with the spoon, press smooth and into the corners. 6. Bake for about 45 minutes. Remove from oven and cool in pan on a wire rack. 7. Cut into bars or squares and keep in an airtight jar.

Date and Pecan Loaf MAKES 1 LARGE LOAF

1. Rub the pork with salt and pepper. 2. Melt the butter in a large skillet, and cook the pork until golden on all sides. About 12 minutes should give you a nice pink center. 3. Once the pork is done, take it out of the pan, and let it rest for 10 minutes. Add the asparagus to the same pan, and cook for about 1 minute. 4. Toast the tortillas. 5. Slice the pork and serve it in tortillas with asparagus, date salsa, and cilantro.

Date and Nut Squares MAKES 16 SQUARES

8 large sweet dates, like medjool, pitted and chopped 1 cup maple syrup 2 tablespoons butter 2 cups steel-cut oats 1/2 cup slivered almonds 1/2 cup pecans, chopped 1/2 cup pepitas 2 tablespoons pine nuts, toasted pinch of salt


2 cups chopped sweet and soft dates, like halawy 4 tablespoons melted butter 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup brown sugar 1 cup hot coffee 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking powder 13/4 all-purpose flour 1 cup chopped pecans 1. Preheat oven to 350ºF. Coat the inside of a loaf pan—bottom and sides—with shortening, and then dust with flour. 2. In a large bowl, mix dates, butter, baking soda, salt, brown sugar, and coffee. Stir until smooth. 3. Add the egg, mix well, and stir in the rest of the ingredients. 4. Spoon batter into a prepared loaf pan. 5. Decorate the top with some extra pecans and dates.

6. Bake for 40 to 45 minutes. Don’t overbake to avoid dryness. 9. The loaf is done when a small, sharp knife inserted into the center of the loaf comes out clean. 10. Cool in the pan on a wire rack for five minutes before turning out to continue cooling. Serve.

Date and Lemon Roasted Chicken SERVES 4

6 to 8 chicken thighs (Note: I usually serve 2 per person) 2 tablespoons butter salt and pepper juice from 2 lemons 14 sweet dates like khadrawy, pitted 12 garlic cloves 3/4 cup pitted kalamata olives 1/2 cup olive brine 6 thyme sprigs 1. Preheat oven to 380ºF. 2. Melt the butter in a pan, season the chicken with salt and pepper, and fry until golden on each side. 3. Place the chicken and the juices in a baking dish. 4. Add lemon juice, dates, garlic, olives, olive brine, and thyme. 5. Roast in oven for about 30 minutes, until chicken completely cooked through. Serve with a green side salad.


3 to 4 large sweet, soft dates 2 scoops vanilla ice cream 1 cup milk 1. Place all the ingredients in a blender, or in a jar or bowl to use with an immersion blender. 2. Purée until you have a smooth shake. 3. Pour into a glass and enjoy.



The Arcimboldist Flora

Sweet Paul sits down with Klaus Enrique to discuss art, food, and what it means to be creative Photography by Klaus Enrique




Klaus Enrique

is a Mexican-German post- contemporary sculptor and photographer who employs Arcimboldism as his means of expression. His work is primarily concerned with the human condition and its historical context within art. Sweet Paul: I can still remember as a kid looking at Giuseppe Arcimboldo’s work at the Louvre in Paris and being astonished. When did you first see his work, and how did you react? Klaus Enrique: About 10 years ago, I was shooting a photograph of my sister covered in thousands of dried leaves, with only her left eye showing. It occurred to me at that moment to make a portrait entirely out of dried leaves, with no human being behind it. The idea was to see if I could create a still-life that captured the emotional essence of a human being but without the person. But since I don't have an art background, I always research the work that has been done before in a similar vein to make sure that I am not reinventing the wheel. I remember I Googled: “portrait made out of leaves” and I was immediately shocked — and also quite disappointed — when I saw the works of Arcimboldo. Shocked because I knew that the vague concept that had been in my mind a few seconds earlier was nowhere near as refined and accomplished as his work, and disappointed because I had not been the first person to come up with the idea of a composite head.


SP: Please explain the term “Arcimboldism.” KE: My formal training is in genetics and as a scientist. You are always told not to appropriate something that it is not yours. Instead, you quote and reference the work that has been done before your own. Art, real art, is exactly like science. It builds on what has been done before in order to further our understanding, to discover something new. In the world of art, however, people appropriate, and yet I still prefer to acknowledge the artistic discoveries that helped me on my journey. And that is why my very first pieces were homages to the work of Arcimboldo. Although he certainly was not the first to depict composite heads, Arcimboldo is the artist you immediately associate with this medium. The concept, though, the recombination of different objects to create a completely different central subject, can be used for any type of art, be it literature, or music, or sculpture. Therefore, since it is really an art movement, I figured it made sense to just call it Arcimboldism. SP: What make you want to be a photographer? KE: I had tried many different professions and nothing really excited me. I had been a geneticist and an IT consultant, and when I finished my MBA at Columbia Business School, I found myself miserable working in private wealth management and, afterward, for a tech startup. At that point, I figured I was probably not being honest with myself about what

really inspired me. I was 29, and I just thought, “Fuck it, you only live once.” I went back to IT consulting for two years to save some money and, with that, I moved back to New York, and I've been working on my art ever since. SP: What does it mean to you to be a creative person? KE: For me, it meant acknowledging who I was and what I really wanted to do. And what I really wanted to do was to let out all the crazy ideas that I have in my head, to come up with even more crazy things, and to bring them to life. SP: Any advice to other creatives? KE: For me, fear is a big obstacle, so my advice would be: Don't be afraid. SP: Do you cook? KE: I try. Sometimes I fail, sometimes I don't. I make a mean guacamole! SP: What’s your favorite cuisine? KE: You can take the Mexican out of Mexico, but my heart will always be with Mexican food. SP: What’s next for Klaus? KE: I am working on what some friends of mine have called Klaus Enrique 2.0. Trying to push my art to a different level, to make greater use of the medium itself, and to create a deeper narrative. I am also working on publishing a new book and doing a few shows to coincide with that.

















Dinner with Jane and Julia



A delightful new cookbook takes readers on a culinary trip back in time with some of history’s most legendary and notorious women Food + Styling by Marianne Gjengedal Photography by Klaudia Iga Pérès

Jane Austen's Shepherd’s Pie




Norwegian friends Marianne Gjengedal and Klaudia Iga Pérès are the creative duo behind the eye-popping new cookbook, “Women: Fantastic Food for Famous Women.” They not only created recipes to accompany the stories of inspiring women from history, they dressed as the women themselves. And we are lucky enough to share some of these amazing women with you all. Sweet Paul: How did this idea come about? Marianne Gjengedal and Klaudia Iga Pérès: Before we started with advertising, we were both studying at Academy of Fine Arts. Klaudia was in Warsaw, and I studied in Oslo. We were fascinated and inspired by strong women who changed history. Klaudia's bachelor’s degree was dedicated to the biography of Coco Chanel and, in her master’s degree, to portraits of controversial women in history, such as Catherine II of Russia, Marie Antoinette, Ilse Koch, Countess Elizabeth Báthory, and Magda Goebbels. Klaudia used herself and her colleagues from the Academy as models. I was interested in female history through political work. When we started working together, we knew that we wanted


to bring something new to the table, combining portraits and food, and that we should start with Frida Kahlo. We were searching for a model for some days, until Klaudia pointed out that there really was no point. We could just use me. Our passion for food and history merged and we decided to do series about women and food. What we eat says a lot about what our everyday life looks like. What time, class, or society we “belong” to. And every time we “became” them, it surprised us how it changed our view on the women. Now we know how painful it is to wear a corset and how hard it is to be sexy in front of the camera. SP: How did you do the research when it came to the food? I imagine 17th century food is a bit different from our food, no? MG and KIP: For many of the woman I had to read through their own written words. For the authors like Sigrid Undset, Astrid Lindgren, Jane Austen, and Pamela Travers it was easier. I simply guessed that what the characters in their book ate, they might have eaten themselves. When countless books mentions the same dishes, I believe it’s quite close to the author’s plate. For woman like Anna

Pavlova and Oda Krohg ( the famous Norwegian painter), it’s complete guesswork. There are very few letters and other material left after them. I had to take a look at their lives, the time they lived in, and what feeling we wanted in the book, and take it from there. Many of the dishes in the book are classical dishes that come from the country or time they lived in. All the ingredients are basic, like eggs, vegetable, meat. No synthetic coloring, sugar fondant or other very modern inventions. But the recipes are still modernized. We can all find the ingredients in our local stores, I use modern kitchen supplies and baking powder in the Marie Antoinette chapter. Even though baking powder wasn't invented until the 19th century. In the Frida Kahlo chapter, we know exactly what she cooked for Diego [Rivera], because her niece has made a cookbook with Frida’s recipes. But this time, I wanted her to take a break and make something small and sweet that I could put on her bedside table when she was lying in bed, being in pain. It’s my love for her. SP: How much fun was dressing up? MG and KIP: Dressing up is always fun. Especially when there are tailor-made costumes waiting for you.


“Mary Poppins” author, Pamela Lyndon Travers' Victorian Spongecake



Sophia Loren

"Everything you see, I owe to spaghetti." —Sophia Loren, Oscar-winning actor and cookbook author

Pasta with Cheese Sauce 96 SWEET PAUL MAGAZINE SPRING 2019


Shepherd’s Pie

Victorian Spongecake

Pasta with Cheese Sauce

Jane Austen, author

Pamela Lyndon Travers, author of “Mary Poppins”

Sophia Loren, Oscar-winning actor and cookbook author



11/4 cups soft butter 11/4 cups sugar 5 eggs 1 teaspoon vanilla extract 11/4 cups all-purpose flour 3 teaspoons baking powder

8 ounces crème fraîche 1 cup grated mozzarella cheese 1 cup grated Parmesan cheese + extra for serving 1 pound pasta, use whatever pasta you like best 1 broccoli head, cut into florets 11/4 cups frozen peas 2 large egg yolks 1 tablespoon fresh thyme leaves 1 tablespoon basil, finely chopped salt and pepper


2 pounds cooked lamb, leftover lamb shanks, leg or roast, shredded 4 red onions, diced 4 carrots, peeled and diced 4 celery stalks, diced 2 parsnips, peeled and diced 4 tablespoons butter, divided 2 rosemary sprigs 1 tablespoon all-purpose flour 4 cups lamb or vegetable stock 7 large potatoes, peeled and quartered 1 cup cheddar, grated and divided salt and pepper 2 rosemary sprigs 1 cup fresh breadcrumbs olive oil 1. Preheat oven to 390ºF. 2. Melt half the butter in a large stew pot over medium heat. Add onions, carrots, celery, parsnips, and 2 rosemary sprigs. Sauté for 20 minutes until golden. 3. Sprinkle with flour and mix well. 4. Add shredded meat and vegetable stock. Cover and reduce heat. 5. Simmer on low for 40 minutes. Season with salt and pepper. 6. In a separate pot, boil the potatoes until tender and drain. Add the rest of the butter and half the cheese. Mash and season with salt and pepper. 7. Remove the stew from heat, and drain it over a large bowl. 8. Butter a large ovenproof baking dish, and coat the bottom and the sides with breadcrumbs. 9. Spoon in half the mashed potato, similarly covering the bottom and sides of the baking dish. 10. Add a layer of meat and 3/4 cup of the broth. 11. Top with the rest of the mashed potato and the remaining cheese. 12. Bake for 1 hour. Let rest 20 minutes before serving.



1 vanilla bean 1 cup heavy cream 1 teaspoon sugar 8 ounces fresh strawberries, cleaned 5 ounces good strawberry jam powdered sugar, for serving 1. Preheat oven to 360ºF. Prepare two 9-inch, round, spring-form pans by coating the bottom and sides of the pans with butter and flour. 2. In a large mixing bowl, beat butter and sugar until light and fluffy. 3. Beat in the eggs, one at a time. Add vanilla. 4. Slowly stir in flour and baking powder, and mix until you have a smooth batter. 5. Pour the batter into prepared pans. 6. Bake for 30 to 35 minutes, or until a cake tester comes out clean. 7. Cool for 5 minutes, remove from the pans, and cool on a rack. To make filling: 8. Cut the vanilla bean in half and scrape out the seeds into a medium mixing bowl with heavy cream and sugar. Beat into whipped cream. 9. Place strawberries and jam in a pan and heat up for a few minutes. Set aside to cool.

1. Bring two pots of salted water to a boil. 2. In one pot of water, boil the pasta until al dente. 3. In a ovenproof bowl, mix crème fraîche, mozzarella, and Parmesan. 4. While pasta is cooking, place bowl over pot of boiling pasta. Stir until the cheeses have melted into the crème fraîche. If the sauce is too thick, add a little boiling water. Set aside. 5. In the second pot, cook the broccoli florets for 3 minutes. Add the peas to the same pot, and cook 2 minutes more. Drain both pasta and broccoli. 6. Add the egg yolks and herbs to the sauce, mix well, and season with salt and pepper. 7. Combine the pasta, broccoli, and peas. Serve in bowls with extra Parmesan.

To assemble: 10. Place one of the cakes on a nice serving platter. Spread the jam and cream on the first layer. Then place the other cake on top. Dust the whole cake with powdered sugar and serve. SWEETPAULMAG.COM 97

Julia Child



"If you're afraid of butter, use cream." —Julia Child, cookbook writer and food icon

Crème au Caramel



Marie Antoinette



"Let them eat cake!" — Marie Antoinette, Queen consort of France

Baked Alaska



Crème au Caramel

Baked Alaska

Julia Child, cookbook writer and food icon

Marie Antoinette, Queen consort of France



4 egg whites pinch of salt 2 cups sugar 1 teaspoon vanilla extract 1 tablespoon cornstarch 1 teaspoon lemon juice 1 gallon strawberry ice cream

1/2 cup sugar + ¼ cup sugar 2 tablespoons water 1 vanilla bean 2 cups whole milk 3 eggs 3 egg yolks

1. Preheat oven to 350ºF. Adjust your oven rack to the lowest position. 2. Place ½ sugar and water in a saucepan, and place over medium heat. Don’t stir; just shake the pot until the sugar melts and creates a sauce. 3. Pour the caramel sauce into an ovenproof bowl (or steamed pudding pan, if you have one). Tilt and wiggle the bowl until the entire thing is coated. 4. Split the vanilla bean, and scrape out the seeds. 5. Add milk, remaining ¼ cup sugar, and vanilla in a separate saucepan and heat, just until the milk starts to smoke. Do not boil. Set aside. 6. In a small mixing bowl, beat all the eggs until light and fluffy. 7. Pour the eggs, a little at a time into the hot milk. 8. Strain the mixture into the caramelized bowl. 9. Place the bowl in a baking dish and put them in the oven on the lowest rack. 10. Pour very hot water into the baking dish so that the water covers the bottom third of the bowl. 11. Lower the oven temperature to 340ºF and bake for 40 minutes. 12. Remove pudding from oven, cool, and chill in the refrigerator overnight. 13. To release from the pan, run a small, sharp small knife through the upper part of the pudding. Then quickly flip it over onto a serving platter. Serve with whipped cream. 102 SWEET PAUL MAGAZINE SPRING 2019

1. Preheat oven to 420ºF. 2. To make the meringue, beat egg whites and salt until frothy. Add the sugar a little at a time until the meringue is thick and shiny. 3. Add cornstarch and lemon juice and mix well. 4. Measure your serving platter, and make a template on parchment paper. Place the template on a baking sheet. 5. Place half the meringue in a piping bag, and create a base by filling in the template. Pipe small dollops all around the edge. 6. Put the meringue in the oven, and turn down the heat to 250ºF. 7. Bake for 90 minutes. Remove and allow to cool. 8. While the meringue is baking, scoop the ice cream into a mold that fits inside the meringue base you just made. Press the ice cream into the mold. Freeze until time to use. 9. When the meringue is completely cool, dip the frozen mold into hot water and turn out the ice cream onto the meringue base. Remove gently. 10. Place the rest of the meringue

Semlor—Cream-Filled Sweet Buns Astrid Lindgren, children’s book author MAKES 15 FOR THE BUNS:

21/4 cups whole milk 1 bag dry active yeast ²⁄3 cup sugar 4¼ cups all-purpose flour pinch of salt 3 teaspoons cardamom 1 egg, beaten 4¼ cups butter, softened FOR THE FILLING:

11/2 cup heavy cream 1 tablespoon sugar confectioner’s sugar

in a piping bag, and pipe dollops all around the base and up the sides. 11. With a butane torch, toast the dollops. Serve and wow your guests.


Astrid Lindgren, children’s book author, and her Semlor—CreamFilled Sweet Buns

To make the buns: 1. In a small saucepan, heat milk to 110ºF. Transfer to the large mixing bowl or the bowl of a stand mixer. 2. Add the yeast and let it sit for 5 minutes. You’ll know the yeast is active if starts to bubble. 3. Add sugar and mix well. 4. Stir in flour, salt, and cardamom a little at a time to make sure you get a smooth dough. 5. Using a stand mixer with dough hook, knead the dough on low speed for 5 minutes. Or knead for 10 to 12 minutes by hand. 6. Work in the butter, a little at a time, to be sure its well incorporated. 7. Cover the bowl with cling wrap, and let dough rise until it has doubled in size. 8. Turn out dough onto counter and divide into 15 pieces. Roll each piece into a round bun. 9. Place rolls onto baking sheets covered in parchment paper and cover again with cling wrap. Allow to rise until they have doubled in size. 10. Brush with eggs and bake at 400ºF for 10 to 15 minutes or until golden. 11. Cool on a wire rack, then slice in half. To make the filling: 12. Whip heavy cream and sugar into whipped cream. 13. Fill the bottoms with cream, and replace the tops. Sprinkle on a little confectioners sugar, and enjoy. SWEETPAULMAG.COM 103


Rope + Hot Glue Gun Fabulous Dari Litchman shares her fun and easy craft ideas that use little more than rope and a hot glue gun. These projects are a great way to turn things you already have around the house into something fabulous Crafts by Dari Litchman + Styling and Photography by Paul Lowe





small plastic bucket rope hot glue gun scissors embroidery floss Note: The bucket is the only used as a form for the bag. It is important to only glue the rope to itself and not to the bucket. As the bag takes shape, the bucket will be removed. 1. Place the bucket upside down. Fold over the end of the rope into a “u� shape, and glue together. Continue to glue and coil the rope so it covers the bottom of the bucket. 2. Now continue to glue the edges of rope together using the bucket as a template to form the curve and edges of the bag. 3. Once you are happy with the shape, remove the bucket and continue to coil and glue the rope until the bag is the size you want. Tuck the end of the rope into the basket and glue in place. 4. Decide how long you want your handles to be, and cut two pieces of rope to that length plus a few inches. Fold over each end of rope and secure by wrapping it with embroidery floss. Tie off the floss on the back of each handle. 5. Place the handles where they work best for you, and glue to the bag.



Pl an te r



Ha nd

le s

Large Basket SUPPLIES

plastic bucket with a small rim jersey fabric rope hot glue gun scissors 1. Start with the lining. Place the bucket on the fabric and trace around the bottom. Cut out the shape you traced, and set aside. 2. Next, measure the basket’s height. Cut a rectangle of fabric matching the height and a length go all the way around the inside of the bucket. 3. Glue the long edge of the rectangle around the top edge of the bucket, tucking it underneath the top rim of the bucket. 4. Glue the bottom edge of lining around the inside bottom of the bucket. Don’t worry if you get pleats along the sides—it’s part of the design. Now glue the bottom circle piece to the inside bottom of the bucket. 5. With the rope, glue and coil the rope to the outside bottom of the bucket. Continue to glue and coil the rope all the way around, working your way to the top. Cut the rope and glue it neatly under the rim when you reach the top.

securing the rope with glue as you go. 2. Once you get to the top, cut the rope and glue it neatly to at the edge. 3. Decide how long you want your handles to be. Measure and cut two lengths of rope. Glue them to the inside of the pot on opposite sides. 4. To decorate, sketch your pattern designs lightly with a pencil. Then use paint or permanent markers to make patterns all over the pot.

Planter with Handles




plastic pots rope scissors hot glue gun pencil acrylic paint paint brushes permanent markers

large plastic tray/platter permanent marker thick rope, ours was ¾-inch diameter hot glue gun scissors leather scraps

1. Glue the rope to the base of the pot and coil the rope all the way around the pot. Work your way to the top,


1. Mark the center of the tray with a permanent marker. 2. Glue the end of the rope to the marking. Coil the rope around the

center point, and continue working toward the edge of the platter, gluing the rope to the tray as you go. 3. Cut two 1-inch x 8-inch strips of leather, and glue each to the edge of the tray to make handles.


plastic or glass vases rope scissors hot glue gun acrylic paint paint brushes 1. Start by gluing the end of your rope to the base of the vase. 2. Coil the rope around the vase, a little at a time, making sure to secure the rope with glue as you go. 3. Work all the way to the top of the vase. Cut the rope, and secure it with more hot glue. 4. Create patterns on the rope using acrylic paint. SWEETPAULMAG.COM 111


Rajasthan: The land of colors

Journey into the kaleidoscope of sights, smells, sounds, and flavors of Rajasthan Text by Lova BlĂĽvarg Photography by Susanna BlĂĽvarg

Left to right: Camels are commonly used for transport and plowing in the desert, but they are also a symbol of love in Rajasthan. Night falls at Damodra Desert Camp located in the Thar desert near India’s Pakistani border. FOLLOW US @SWEETPAULMAGAZINE


I have never traveled through a desert before, and the Thar in India’s northwestern province of Rajasthan is nothing like I had imagined. I expected it to be dry, dead, and lifeless, but, as we drive from the airport, the landscape near Jaisalmer explodes in life and colors. Violet flowers grow tall as trees and windmills decorate the horizon like giant flowers. Once, we have to stop to let a camel and her babies cross the street. Wispy mint-green trees line our path and gaunt cows, goats, and boars walk on the road among men dressed in white tunics and turbans and women dressed in saris in every possible color. A young couple on a motorcycle whisks by, and the woman’s sheer bright yellow sari billows in the wind like an overgrown brimstone butterfly. Later I learn that turbans are both ornamental and practical wear in the Thar desert. You can tell a 116 SWEET PAUL MAGAZINE SPRING 2019

person’s hometown by the color of his turban. Crafters often wear pink turbans and people in mourning wear white turbans. A turban also keeps the wearer’s head cool, and, when unfurled, it becomes a 10-yard-long piece of fabric that can be useful for obtaining water in the desert. Our first stop is Damodra Desert Camp, where we will stay in tents. Damodra’s proprietor, Prithvi Singh, welcomes us and shows us around. He opened the business eight years ago, after traveling around the desert with his friends to find the ideal spot for camping. Protecting and aiding the community is just as crucial as taking care of the guests for Prithvi. He employs locals from his village, and every morning he feeds the peacocks that walk freely around the area. He has no desire to expand the camp to render it more profitable; he wants to give the guests an intimate experience

where they feel close to nature. We soon realize why. After the sun sets and a bright moon rises, paneer, aloo gobi, dal, and freshly baked chapati are served on a central terrace with a handful of low tables and mattresses where the guests can lounge. The evening is lit by lanterns hanging from an old withered tree and a brilliant canopy of stars above. After watching the stars dance in quiet darkness, we head to bed. The tents are as comfortable as can be, with sturdy beds, a bathroom, and air conditioning, but there’s still something special about sleeping with only a thin wall of fabric separating us from the surrounding nature. There’s a rustle of leaves and the gentle tapping of tiny bird’s feet on the roof of our tent. I’m not sure if it’s the peaceful surroundings or if I’m just exhausted from a long day of traveling, but I soon fall into a deep, restful sleep.


Left to right: The camp provides drinking water for the area’s wild peacocks. Goats fare well in the hot dry climate of the desert and are mainly kept for their milk. According to Hindu myth, the goddess Parvati created the first camel from clay and the god Shiva breathed life into it. The sun rises over the comfortable tents at Damodra Desert Camp.





The Jaisalmer fort has withstood sandstorms and earthquakes for almost a thousand years.



The next day we make our way to the first of three colored cities of Rajasthan we will visit on our trip. The “Golden City” of Jaisalmer towers over the flat desert, but the buildings carved out of golden sandstone melt seamlessly into the surrounding landscape, glowing like another enormous sand dune in the light from the setting sun. Jaisalmer is a former medieval market town centered around a sprawling fort on a hill where a quarter of the city’s population still lives. According to legend, the fort’s softly twisting and coiling walls were modeled to mimic a dress fluttering with buoyant movement in honor of the Rajput’s wife. We walk the serpentine path leading up the hill to the fort. The only entry is guarded by four impressive consecutive gates. Occasionally during a siege, elephants were watered with alcohol or opium to turn them wild and violent, but the twisting paths ensured that elephants couldn’t gain enough speed to charge forth and break the gates. The gate is an intimidating guard against enemies, but it is also embossed with a gentler 120 SWEET PAUL MAGAZINE SPRING 2019

message: carvings depicting flying pairs of birds, symbolizing young married couples leaving the nest. The intricately carved sandstone reminds me of the beautifully crumbling university buildings of Oxford, but upon closer inspection, the patterns here are more reminiscent of honey golden filigree. In certain places, the carving is so delicate I cannot comprehend the buildings are made out of stone and not gossamer lace, throwing playful patterns of light and shadow on the walls and floors when the sun shines through. Jalis, or pierced screens, are often carved out of one single slab of sandstone. The stone carvings combine symbolism from several cultures, the crescent moon is a Mughal symbol, and the lotus flower and peacock are Hindu symbols of welcome. In the small city of Jaisalmer and the surrounding villages live Hindus, Muslims, Jains, and wandering peoples who all have their own cultures, customs, handicrafts, and places of worship in the city. Walking through Jaisalmer, you sometimes see buildings with stone

carvings that look untouched by time and weather. Although the style has remained the same for hundreds of years, these buildings are in fact entirely new. Building a house with exquisite stone carvings is still a status symbol in the city, the stone is still sourced locally, and the carvings are done by hand in workshops in the nearby villages. Historically, a haveli—an important mansion or town house—in Jaisalmer was often built as a palace of the wind, where the architecture allowed for air to flow through, making the palace into a cool oasis in the middle of the city during the hot months. In the late afternoon, we head off to the sand dunes to watch the sunset over the desert. The yellow sand lit by the sun contrasts graphically against the sharp, fluid, blue shadows until the sun sets, turning the landscape a smoky gray and the sky a smoky pink. We sit down to watch the sunset on the soft, speckled sand. Children are sand-boarding nearby, sliding down the dunes on a piece of cardboard. It reminds me of the downhill snow sledding I did as a child in Sweden and

Left to right: Turbans keep heads cool in the desert. The orange color symbolizes wisdom. Behind the imposing walls of the Mehrangarh fort lies several hidden palaces and expansive courtyards.A Jaisalmer girl. Some say that Jodhpur’s buildings are painted blue because the color has a cooling effect, others say it’s because blue is a sacred color associated with Lord Shiva.

suddenly I don’t feel so far away from home anymore. The golden city of Jaisalmer and the surrounding desert feels like a landscape from a dream or a fairy tale, an impossible place, but as we talk to locals we also learn about some of the real issues they are facing. As we drive, I notice a sign written in both Hindi and English which proclaims, “Keep the desert clean and unpolluted.” Prithvi tells us that the local people are disappointed that the government has sold land near Jaisalmer to private investors to set up windmills. They are noisy, disruptive, and earn the private investors millions while many of the locals still live without electricity. Prithvi is also disappointed that tradition still dictates that only boys are sent to school. He tries to be an influence on his community by sending his own daughter to school, and now several of the families from his village has followed his example. Jodhpur, “The Blue City” of Rajasthan, is a larger city than Jaisalmer and this is instantly apparent as we drive through the busy streets.


High above the city towers is another fort, the Mehrangarh, one of the largest in all of India and the filming site of many Hollywood and Bollywood blockbusters, like “The Dark Knight Rises” and “The Darjeeling Limited.” But films and photos could never do Mehrangarh justice. The fort is out of any conceivable proportions, unbelievable and humbling. The city below is rich in expressions, sights, smells, and sounds. A rotting peach is crushed under a tuk-tuk wheel; candy wrappers and flower petals dance like confetti in the breeze. The air smells of spices, jasmine, incense, and freshly baked bread. Sounds of prayer calls from the local mosque, birdsong, honking, and people in the markets announcing their wares surround us. But my biggest impression is of the characteristic blue buildings that range from light turquoise to violet-blue, with pale chalky tones in between. The suffix "pur" in Jodhpur means a settlement near a lake and, at a distance, Jodhpur truly looks like a pool of bluest water in the midst of the golden desert. Our hotel, Raas, feels like an idyllic oasis in the midst of all the tantalizing

but exhausting mayhem of the city. Raas is Jodhpur’s first boutique hotel with contemporary additions to a traditional 18th-century haveli. The rooms, an array of ancient converted buildings and modern supplements, surround a garden of white blossoms and clementines, arches surviving from the palace stables, a pool reflecting the tranquil sky above, and a terrace restaurant with a spectacular view of the Mehrangarh Fort as it lights up around sunset. In the marketplace, we meet Vicky who owns a textile shop selling all types of fabrics, blankets, and scarves. Like everyone we’ve met on our trip, he is incredibly friendly, and he shows us how to tell the difference between real hand-woven fabrics and the cheap factory-made copies commonly sold to tourists. He also recommends we take a cooking class in Jodhpur. We agree that learning to reproduce some of the delicious food we’ve eaten here will be a lovely way to remember the trip. We end up taking a course offered by Vicky’s wife Aastha in their home in the outskirts of Jodhpur. SWEETPAULMAG.COM 121



Left to right: Jaisalmer’s Havelis, or palaces of the wind, are made of intricately carved sandstone. A beautifully adorned tree lights up the center of Damodra Desert Camp.





Left to right: Delicate stonework at the City Palace in Udaipur. One of Udaipur’s romantic floating palaces reflects in the tranquil lake.



Aastha meets us on her motorcycle to guide us to her house where she lives with her husband, parents-in-law and four-year-old son. Aastha shows us how to make chapati, naan, fried rice, curries with pumpkin, cauliflower, potato, paneer, and spinach, and an absolutely heavenly mango lassi, a refreshing yogurt drink originating from this part of India. Aastha’s everyday spice collection contains cinnamon, coriander, chili, mustard, masala curry, mango powder, turmeric, cloves, cardamom, pepper, and plenty of freshly grated ginger and garlic, and most of these spices go into all of her dishes. She makes powdered spices herself by buying or growing her own fresh produce, roasting it in the sun, and grinding it. Aastha explains that she makes her own spices to ensure they have the best possible, undiluted quality. This must make all the difference because Aastha’s homemade dishes are by far the best food we have on our trip.


In the market, I also take a free class in traditional Rajasthani miniature painting, an art form brought to India by the Mughals from Persia. The paintings are usually tiny, with bold colors illustrating flowers, elephants, camels, royal portraits, court scenes, and hunting expeditions, often in such exquisite detail that individual hairs are distinguishable. Traditionally, the colors are made from minerals, vegetables, precious stones, and sometimes even pure silver and gold. Making and mixing pigments is an elaborate process that can take weeks or even months, and the paintings are created with very fine brushes, sometimes with only three or four hairs per brush. Each Rajput kingdom had its own individual painting school and style, and these techniques are still taught at painting schools across Rajasthan. On the journey from Jodhpur, the desert landscape shifts into deep valleys and hills covered in ancient mythical woods. The dry heat paints the April woods in warm autumn

colors. Some trees are leafless as if they had been scorched by the heat and some bear little orbicular leaves that glow in the sun like golden coins. Orange and pink flowers grow among the willows and, while we drive the twisting roads, our car is suddenly attacked by a group of gray monkeys, many of them mothers carrying their babies while they knock on our windows. The presence of trees and water suggest that we are now traveling out of the desert. “A beloved child has many names” is a Swedish proverb, and if Udaipur was a child it would be very loved indeed. Udaipur is known as the city of lakes, as the most romantic city in India, and it is the “White City” of the land of colors. Udaipur is separated from the Thar desert by the Aravali Mountain Range and is, therefore, more lush and green than the other cities we visit. Udaipur is also the set of many Hollywood blockbusters, among others “James Bond: Octopussy,” “The Best Exotic Marigold Hotel,”


Left to right: Aastha shows us her homemade spice collection. A woman enters one of the many palace buildings in the Udaipur City Palace. Miniature paintings at Umaid Heritage Art School in Jodhpur. Horses traditionally symbolize power, while elephants symbolize good luck. A gorgeous turquoise interior in Udaipur’s City Palace.

”Gandhi,” and ”The Fall.” Unlike Jaisalmer and Jodhpur, which are dominated by one large central fort, Udaipur is home to a plethora of palaces, forts, museums, temples, and gardens facing the lakes so the reflecting light from lanterns dance on the deep black waters at night. We stay at cozy Madri Haveli in the bustling city center. The streets are too narrow for cars in some parts of the city, and so we walk the last couple of hundred meters to the hotel. The walk is worth it when we arrive at the rooftop restaurant, where we discover a splendid view of the city and its lakes and palaces. But we are told that the best way to see all the palaces is to take a boat tour. The lake is mirror-like and still, and the buildings look like they are submerged in water with ghats—steps leading directly down into the lake, creating the impression that the lakes are as much a part of the city as the streets. And although the palaces are large and made of stone, they look like


they are floating lightly on the lake. The strong sunlight bounces on the water and casts dancing sun reflections on the facades. We pass under trees leaning out over the lake and see an elderly woman washing her tired feet in the water. Fuchsia-colored flowers spill into the lake from one of the hotel gardens and white curtains billow out of open windows. Countless terraces and balconies face the lake, and, as the sun starts to set, they are filled with people eating dinner and admiring the view. If there is one palace worth seeing up close, it is the City Palace, which is actually a collection of 11 different palaces: the Ruby Palace, the Pearl Palace, the Palace of Mirrors, and the Palace of Joy, among others. The first palace was built in 1553 by Maharana Udai Singh II, with many additions by subsequent kings. Although the exterior may not be as impressive as the Mehrangarh in Jodhpur, it features some truly gorgeous interiors. On a tour of the palace, I pass by delicate

stained glass windows, hidden gardens, walls decorated with gold and mirrors, and hand-painted blue and white floral tiles. Rajasthan is dreamlike and otherworldly, not just pretty like many places I’ve traveled. But it is a real place bursting with diversity, culture, and well-preserved history. Historically, and still to this day, the people of Rajasthan put loving care and attention to detail into everything they make and create. I am incredibly impressed by the complexity and finesse in painting, handicrafts, stone carving, architecture, and cooking. The rich library of spices, colors, and symbols creates a space where each little village and town can express their own particular culture through little changes to details, while still being a part of a large vibrant culture. The dramatic views, the heat, the smells, the sounds, the lovely conversations, the warm and welcoming people, and this rainbow of plurality stays with me as I bid farewell to the land of colors. SWEETPAULMAG.COM 127


CHEERS Blue skies ahead John Bodenschatz of “The Cocktail Potluck” whipped up a fresh spring cocktail just for Sweet Paul readers to greet the season Text by John Bodenschatz + Photography by Paul Lowe



To me, this cocktail is the definition of Spring. Its bright floral notes mingled with blueberries make it a welcome change from the dark spirit cocktails we tend to enjoy during the cold winter months. It is inspired by a drink created by Garry White at Denmark on High in Columbus, Ohio, where I used to work. The garnish always makes me think of flowers peeking out on top of the melting snow. This gorgeous glass of pure deliciousness will be sure to impress at your next gathering. And the heart pattern on top makes it the perfect date cocktail.

Blue Skies Ahead MAKES 1 COCKTAIL

5 blueberries 1 small thyme sprig 2 ounces gin 3/4 ounces Meyer lemon juice 3/4 ounces thyme simple syrup 1/4 ounces sherry 1 egg white flower extracts (We used hibiscus and butterfly pea flower here.) Note: You can find flower extracts for the garnish in specialty stores and online shops. 1. Place the blueberries and thyme in a cocktail shaker, and muddle them with a muddler or the back of a spoon. 2. Add the rest of the ingredients, and dry shake them for 30 seconds. 3. Add ice and shake again. 4. Strain into a cocktail glass. 5. With the flower extract, make small dots on the surface of the cocktail. 6. Take a toothpick, and drag it through each dot to create the heart pattern.

You can find more of John’s fab cocktails at

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Sweet Paul Spring 2019