Sweet Paul Magazine - Spring 2020

SPRING 2020

LOVE YOUR WALLS —

Limited edition art prints, sourced from independent artists.

©Minted LLC, 2020 “January Botanical Abstract Print” and “Santa Cruz Seascape Winter Swell” by Caryn Owen, Santa Cruz, CA.

MINTED.COM/ART

Minted is a marketplace of the world’s best independent artists, where you’ll find a curated assortment of limited edition art, home decor, and more. And, a portion of every purchase goes back to the artist— empowering them to follow their creative passions.

CONTENTS spring 2020

3 What's Up Sweet Paul 6 My Happy Dish 8 Handmade 10 Mormor's Kitchen 12 Keep Your Eye On 19 Bookmarked 20 Healthy Appetite

PHOTOGRAPHY BY PAUL LOWE

24 To Market, To Market

features 40 Food Is Love

26 Meet the Puffs

54 Wings of Love

30 Resist Design at Home

66 Let's All Eat Cake

32 We Are All Magic

80 Finding Balance

34 Woof

92 Moroccan Magic 106 Cheers

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

CONTRIBUTORS Lova BlĂĽvarg Susanna BlĂĽvarg John Bodenschatz Cathy Callahan Julia Cawley Saskia van Deelen Christopher Dibble Michelle Gayer Dorie Herman Joe LaPointe Alina Mendoza Sarah Sloane china squirrel

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

WHAT'S UP SWEET PAUL

PHOTOGRAPHY BY PAUL LOWE

Happy Spring!

This amazing ceramic portrait of me was made by Amy Rowan.

Made to order. Check out her amazing work at etsy.com/Shop/ ArtSchoolGirl

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It's springtime in the U.S., and the other day, I was thinking about how my mormor and great aunt would clean the house from top to toe every spring.

I would help a little, but, of course, I did it my own way.

I once made a supply cart out of an old vacuum cleaner box and some toy wheels. It was a full-on hotel housekeeping fantasy. At least I didn’t sew myself a uniform! (I think I was just enamored with carts, similar to the way I loved airline hostesses.) The cart got schlepped from room to room while I, more or less, tried to help. But, let's face it: I was more in the way than I was helping.

As I write this, I am looking at the dust on the ceiling and walls. I think I’ll make a little cart for us. And maybe sew James a uniform?

Happy spring cleaning, everyone! xoxo

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Mansion. Weekend visitors need not travel far to enjoy one of the oldest farmers markets in the U.S. with the St. Paul Farmers’ Market just down the hill.

We’re fortunate to be among some of the oldest and most historically significant purveyors of retail and dining, as well as the best in up-and-coming new businesses.

Where in your store does Sweet Paul finds its place and who brings it home?

Sweet Paul Magazine lands front and center in our checkout area, which features a beautiful 10-foot cabinet reclaimed from a late 1800s mercantile.

We often build a display around the magazine with complementary

Golden Fig St. Paul, Minnesota What makes Golden Fig a sweet spot to visit?

Located in St. Paul’s historic Crocus Hill neighborhood, Golden Fig is a hub for neighbors looking for locally sourced dinner ideas, kids stopping by for treats of raw honey sticks on a walk home from school, or a favorite destination for out-of-town visitors seeking a perfectly crafted Midwest snack to bring home.

Our recently expanded shop is nestled in a century-old building featuring original tin ceilings.

Every one of the 150 Golden Fig-made products has been carefully crafted in our kitchen to fill a space in the local food market. Each spice blend, flavored vinegar, infused sugar, small-batch cocoa, and naturally flavored drink mix is a reflection of my belief that locally sourced cooking is the best of good food.

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In addition to our housemade products, each item selected for our shelves is exclusively American made and has been since the shop opened 14 years ago. We all take great pride in knowing we can help you find the perfect idea for stocking the gift closet and pantry with the highest quality foods, candles, cookware, pet treats, skin care, and sweets available.

How would our readers spend the rest of their day after visiting the store?

Grand Avenue is a truly amazing area, packed with independent shops and restaurants, so a full day of fun is an easy task.

Some of our favorites include Red Balloon Bookshop, The Yarnery, Cooks of Crocus Hill, and Mischief Toy Store. Of course, all that shopping can make a person hungry, and sure bets for recharging are Hyacinth, Brasa, and Treats.

History buffs will not want to miss neighboring sites, like the F. Scott Fitzgerald House and the Governor’s

What’s your favorite Sweet Paul recipe or craft idea?

I’ve made the Chicken & White Bean Salad with Lemon from the Spring 2019 issue countless times. It is simple, delicious, and so versatile.

I sometimes swap out the cannellini beans for cranberry beans or scarlet runner beans, and it works beautifully.

I’ve used grilled chicken and fresh beans, or rotisserie chicken and canned beans. Either way, the recipe is fantastic. Whether you have a couple of hours or a couple of minutes, it turns out tasty every time.

GoldenFig.com

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PHOTOGRAPHY COURTESY OF GOLDEN FIG

[ SWEET PAUL STOCKIST SPOTLIGHT ]

themes. We always think we’ve ordered enough Sweet Paul Magazines, but they sell out every single time.

The guest that picks up the magazine varies from seasoned cooks looking for new inspiration to younger shoppers developing their tastes in cooking, crafting, and decorating.

Sweet Paul is a perfect guide for shoppers who appreciate the Golden Fig’s mission and aesthetic.

A Pasta Dish to Remember Sweet Paul partnered with DeLallo Foods to bring the flavors from a childhood trip to Italy into an easy weeknight casserole.

I remember my first trip to Italy as a boy.

My parents, Mormor, and I drove south from Norway all the way to Rome. I was a bit peculiar for an 8-year old and was happy to be put in charge of the restaurant selection. I knew that we must have the pasta carbonara that I had read about in our travel guide.

I’ll never forget the flavors of the simple combination of cured meat, cheese, and egg.

Inspired by this classic Italian dish, I bring you my version of a baked carbonara casserole.

I’m using DeLallo Foods’ new Mezzi Rigatoni pasta, along with their prosciutto and olive oil.

BAKED CARBONARA INSPIRED CASSEROLE Serves 6 Ingredients: 1/2 pound DeLallo Mezzi Rigatoni 2 tablespoons olive oil 5 oz sliced prosciutto Cheese sauce: 5 tablespoons butter 3 tablespoons all-purpose flour 2 cups whole milk 1 heaping cup shredded Gruyere, plus extra for topping 1/4 cup grated Parmesan cheese, plus extra for topping salt and pepper 2 large eggs, beaten 1/2 cup frozen garden peas

For more recipe ideas and inspiration, visit DeLallo.com and follow DeLallo on Instagram @delallofoods

1. Preheat oven to 375˚F. 2. Cook Mezzi Rigatoni in a large pot of boiling salted water for 7 minutes. Drain and set aside.

3. Make a roux with the butter and flour in a saucepan over medium heat.

4. Slowly add milk while continuing to whisk roux until the mixture thickens.

Season with salt and pepper.

5. Remove from heat and stir in shredded Gruyere and Parmesan, small handfuls at a time, until a smooth cheese sauce has formed.

6. Pour sauce over pasta and stir together.

Allow mixture to cool, about 10 minutes.

Stir in eggs, 6 slices prosciutto, and peas until fully and evenly incorporated.

Season with salt and pepper.

7. Pour mixture into a lightly greased a 9" x 13" casserole and top with remaining Gruyere, Parmesan, and prosciutto.

8. Bake for about 30 minutes until the topping is crispy and browned.

9. Allow to cool for 10 minutes and serve.

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

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Do your party a favor My friend Joe makes the best flatbreads ever, and his creations are in high demand at every party in Palm Springs. Here he shares this cherry-filled treat exclusively with Sweet Paul readers Recipe by Joe LaPointe Photography by Paul Lowe

Black Cherry Fennel Flatbread SERVES 10

1 pound homemade or store-bought pizza dough (We used one from Trader Joe’s.)

1 cup black cherry chutney (see recipe at right) 8 ounces plain goat cheese 4 ounces genoa salami, thinly sliced 1/2 cup fennel from bulb, thinly sliced 1/2 cup multicolored peppers, thinly sliced 1/2 cup red onion, thinly sliced 1/4 cup hazelnuts, chopped 11/2 tablespoons fresh thyme fennel greens for garnish 2 tablespoons wildflower honey to drizzle 1. Preheat oven to 475ºF. 2. Flatten dough on a pizza stone or heavy metal pan.

3. Top with chutney, goat cheese. Then add salami, fennel, peppers, and onion slices.

Finish with hazelnuts and thyme.

4. Bake on the center rack for 15 minutes.

5. Remove from oven when lightly browned.

Drizzle with honey and garnish with greens.

Now just slice and enjoy!

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Black Cherry Chutney MAKES 4 CUPS

1 cup red onion, chopped 3 jalapeño peppers, chopped with seeds 11/2 pounds black cherries, pitted 1/2 cup lemon juice 3 tablespoons red wine vinegar 1 ⁄3 cup brown sugar 11/2 teaspoons ginger, minced 1/2 teaspoon garlic, minced zest of 1 orange 6 to 7 cardamom pods, remove seeds and grind 1/2 teaspoon ground cinnamon 1/4 teaspoon ground clove 1/4 teaspoon ground nutmeg 1/2 teaspoon fresh ground black pepper 1/4 teaspoon salt 2 tablespoons olive oil 1. Heat olive oil in a medium saucepan.

2. Add the chopped onions and peppers. Cook for 3 minutes; then add garlic cook for 1 minute.

3. Add the remaining ingredients to mixture.

Bring to a boil.

4. Reduce heat and simmer until slightly thick and reduced, occasionally skimming foam from surface, for about 50 minutes.

5. Let chutney cool down, and then pour into an airtight container before refrigerating.

Joe’s tip!

You can enjoy this chutney on a wide variety of dishes.

It will keep for up to two weeks refrigerated in an airtight container.

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Handmade Inspiring DIY Projects from Lova

Secret Paintings Creating hidden art in unconventional places Craft + Text by Lova Blåvarg + Photography by Susanna Blåvarg

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I love the idea of making art that is more than meets the eye and finding unconventional places to put my paintings —like a plain wooden box and some long-forgotten sea shells. Open the box to reveal a secret, surprise painting on the inside, decorated with newly painted shells to make mementos from summers past even more special. plain wood box sea shells masking tape gesso or white acrylic paint paint (oils or acrylics, whichever you prefer) paint brushes 1. Put masking tape around the edge of the lid to avoid getting paint on the outside of the box.

2. Paint the inside of the box lid and shells with a base layer of white gesso or acrylic paint. Allow to dry per package instructions of medium you’re using.

3. Create your work of art inside the lid of the box using oils or acrylics (I used oils).

4. Allow paint to dry overnight for acrylics and at least 72 hours for oils.

5. The receiver of the gift box can decide whether to keep the painting a hidden treasure or put it up for display. When left open, the rim of the lid frames the painting nicely!

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mormor's kitchen Carrying on my Grandma's cooking

Life is a Kabaret Yes, I know, “Cabaret” is spelled with a “c.”

But I'm not talking about the fabulous movie starring Liza with a “z.” I'm talking about the Norwegian party staple from the ’60s and ’70s— and sometimes even today.

Food + Styling + Photography by Paul Lowe

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How best to describe a Kabaret?

It’s basically seafood and vegetables in savory gelatin. Sounds delicious, right? Trust me on this one. This aspic made with beef or vegetable stock was the star of every party during my childhood. And though it became one of those foods we laughed at for years, my mother and mormor would make one for every gathering—and it always took center stage. Birthdays, weddings, or funerals, the Kabaret was always there. Served with mayonnaise (like everything in the ’70s), you simply spoon it into it and eat.

Who is laughing at the Kabaret now?

Not me.

Crayfish and Asparagus Kabaret SERVES 4-6

7 gelatin sheets 4 cups beef or vegetable stock (I prefer beef stock for its rich flavor.)

1 bunch mini asparagus 3/4 cup fresh peas 4 hard boiled eggs, peeled and sliced 6 ounces crayfish tails (You can also use shrimp or crab.) mayonnaise lemon wedges

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1. Start with the aspic. In a medium bowl, soak the gelatin in cold water until soft.

2. In a stock pot, bring the stock to a boil.

3. Drain the gelatin and add to the boiling stock. Whisk until the gelatin has dissolved, and remove from heat.

4. Bring a pot of water to a boil and blanch the asparagus and peas for 30 seconds.

5. Plunge immediately into a large bowl of ice water to stop cooking.

6. Once the stock is room temperature, pour a little in the bottom of a loaf tin, and place in the fridge.

7. When that has hardened, fill the mold with asparagus, peas, eggs, and crayfish.

8. Pour the stock over the filling, and let set in the fridge for at least 6 hours or overnight.

9. To get the Kabaret out of the mold, simply place the mold in hot water for a few seconds, and turn onto a serving dish.

Serve with mayonnaise and lemon wedges.

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keep your eye on Cathy Callahan

Living in color Textile artist Cathy Callahan creates sophisticated, hand-dyed homegoods with flair Photography by Paul Lowe

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I am a big fan of artist Cathy Callahan, especially her take on the primary color palette and the unique way she mixes color. I was lucky enough to hang out and chat with Cathy in her amazing L.A. home and get a peek inside her studio.

Sweet Paul: How did you end up working with textiles?

Cathy Callahan: I majored in art in college, with an emphasis on “applied design,� which in the 1980s was what the school I went to called crafts: surface design, jewelry, ceramics, etc. I had some really great teachers, but, at the time, there just was not the support system that we have now (i.e., the internet), and I could not find the right place/community to practice what I had learned in school.

I briefly had a jewelry line. It was super New Wave, and I sold my pieces to small stores. It was fun but not sustainable financially, so I ended up working in fashion merchandising, display, and styling. While I enjoyed working in fashion (with the exception of the crazy egos you have to deal with), I always felt like I would rather be making things.

In the early aughts, I launched my freelance business doing window displays for small stores. I was making props for installations and finally felt like I was doing what I had been missing. Around that same time, the indie craft movement was gaining momentum, and I was finally able to find a community to connect with.

I started doing some shows, such as Renegade and Felt Club. And, of course, I had a blog. At that point, I was making things that were a little

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helped me connect back to what I had learned in school.

By dyeing and handpainting fabrics for my current collection, I can achieve colors that are really my own. I have spent the past few years developing recipes for both dyes and fabric paints. It’s much cheaper to make your own fabric paint. I can also do special colors for customers who want something custom. Twice a year I collaborate with Heath Ceramics on an exclusive collection of table runners and place mats to match their limited-edition seasonal colors.

vintage/kitsch inspired. It was more to have fun and to be doing something aside from my freelance business.

But then, the 2008 financial crisis happened, and I lost a lot of my freelance accounts. So I had to start rethinking things. An appearance on “Martha” in 2009 helped me sell a bunch of stuff and helped give me the confidence that maybe I could set my sights on making things full time.

SP: Why do you hand-dye your own fabrics?

CC: What really helped launch what I am doing today was a weaving class I took in around 2010. Never having 14 SWEETPAULMAG.COM SPRING 2020

been a knitter, I was not super familiar with yarn shopping, so I was like a kid in a candy store when I first started looking for yarn to use for the class.

So many colors to choose from, and I probably spent way more money than I should have. While I was finding some great colors, they were just not quite what I wanted. Also I was finding I might need more of one color than another and ended up with extra yarn in a color I only needed a little bit of.

I started out handpainting my warp on the loom and was on the way to getting the results I was looking for. I then started buying white/natural yarn that I could dye as needed. This is what

SP: You have made a business out of your passion. What advice do you have for others who want to do the same?

CC: First off, I would like to stress that having your own business is not that much different than having a conventional full-time job. It’s still a job, and you are likely to be working many more hours. I think it’s a common misconception that having your own business is a way to escape a full-time job that you are miserable in and will lead to happiness. You’ve got to consider what you might be giving up: steady paycheck, health insurance, retirement savings, etc. I would urge anyone wanting to turn their passion into a business to dig deep and really consider if that passion can even be turned into a business. You have to remember that you will have to promote and sell what you are making which is a ton of work that takes you away from making/designing things.

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Competition is really stiff lately and you will be up against a lot of other small brands doing the same thing as you. Can you start out by just doing it part time to test the waters? It can take years to build a business and you will have a lot of ups and downs.

By no means do I want to discourage anyone! But I think if you go into starting your own business with a healthy dose of reality, it will really help you be more successful. I don’t want to see anyone end up hating what they are passionate about if their business ends up not going very well.

SP: Tell me about your fab house and studio.

CC: Our house was built for a fashion designer in the early 1960s, and she lived there until she passed away, so nothing was ever changed. We had looked at so many houses that were really badly updated/remodeled, and we were so happy to find a house with all of the original features still intact.

It’s woodsy and modern.

A few years ago, when I needed more space to work, we decided to add a level to our home for my studio. With studio rents so high in L.A., it made a lot of sense to have my studio at home.

We made sure that the addition looked like it had always been there—all of the finishes and details match the rest of our home.

All of the dyeing and handpainting for my collection take place in my studio. I’m really happy to have a space I can go to everyday and work.

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SP: Let’s talk food. Are you a good cook?

CC: I love to cook. It can be very relaxing, and I see it as a creative thing to do that is not tied in with my business. I am more or less selftaught and have relied on a few key cookbooks to help me with the basics: Alice Waters’ “The Art of Simple Food” is indispensable. I am also very inspired by Samin Nosrat and her book “Salt, Fat, Acid, Heat.” I’m actually not all that keen on following recipes, note for note. I will start out by using a recipe to see if I like it, and then will fine tune and make tweaks the next time I make it.

I’ve got a weekly routine that starts on Sunday with a visit to my local farmers market to stock up on fresh fruits and vegetables. During the week I will usually roast a chicken and grill some salmon. I always make a stock from the chicken, and I love to make a big pot of soup from that. I’m not much of a baker but attempting to make a galette is on my list of things to try.

SP: What is your favorite food? Do you have a favorite L.A. hangout?

CC: It’s hard to pick a favorite food.

I’m such a homebody, so I might not be the best person to recommend hangouts in LA! SP: What’s next for Cathy?

CC: So far, 2020 has been all about taking a look at the foundation of my business and seeing what needs to change. I am currently working on a new website, revamping my wholesale collection, and dipping my toe into direct to consumer. I am taking a very “back to basics” approach. I feel like I’ve been in the game long enough and have a much better understanding of what my customers want. I want to be in this for the long haul. cathycallahan.com 16 SWEETPAULMAG.COM SPRING 2020

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The Frequent Visitor Sweet Paul’s favorite Swedish cake to bring to a visit with friends!

Visit om eChina.c k ta ri No oritake N ll a w to vie code ts. Use produc uring d L PAU SWEET ceive re to t u checko n o ff o 15% er. rd o r u o y

When I was a boy, my mormor had a Swedish friend who lived in Oslo.

Gunilla was a spectacular baker, and her specialty was her “Swedish Visiting Cake.” Every time we’d visit Gunilla, she’d bake the cake and offer it to us with tea.

I fancied myself as a clever little boy, and I began frequently planting seeds with Mormor that we were long overdue for a visit with Gunilla. Eventually, after several visits, Mormor told me that she knew I just wanted to visit Gunilla so I could eat her visiting cake, and she gifted me with this recipe that I still use to this day!

The table is set with Blue Nebula by Noritake, a lovely new pattern that’s equally perfect for formal and everyday use.

Swedish Visiting Cake Serves 8 You will need: 1 cup sugar grated zest of 1 lemon 2 eggs pinch of salt 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1 cup all-purpose flour 1 stick butter, melted and cooled 1/4 cup sliced almonds 1 tablespoon sugar for topping whipped cream, for serving fresh berries, for serving 1. Preheat oven to 350ºF. 2. In a large baking bowl, mix sugar and lemon.

3. Stir in the eggs one at a time.

4. Add salt and extracts and mix well.

5. Stir in the flour, and once it's all incorporated, stir in the butter. The butter will separate but keep stirring until you have a smooth cake batter.

6. Pour batter into a greased 9-inch round cake pan.

7. Top with almonds and sugar.

8. Bake until golden, 25-30 minutes.

Cool on a wire rack before enjoying with whipped cream and fresh berries.

For over a century, Noritake has had a commitment to quality, design, and craftsmanship in tableware manufacturing.

Bookmarked Books we're loving this spring

Curated by Paul Vitale + Photography by Goor Studio * Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry, $30 * Mending Life: A Handbook for Repairing Clothes and Hearts by Nina & Sonya Montenegro, $24.95 * Nests, Eggs, Birds: An Illustrated Aviary by Kelsey Oseid, $16.99 * Patterns of India: A Journey Through Colors, Textiles, and the Vibrancy of Rajasthan by Christine Chitnis, $30 * Start Simple: Eleven Everyday Ingredients for Countless Weeknight Meals by Lukas Volger, $32.50 * Love Around the World by Fleur Pierets, $17.99 * Good & Proper Tea: How to make, drink and cook with tea by Emilie Holmes, $19.99 * The Ladies' Village Improvement Society Cookbook: Eating and Entertaining in East Hampton

by Florence Fabricant, $45 * Drinking French: The Iconic Cocktails, ApĂŠritifs, and CafĂŠ Traditions of France by David Lebovitz, $28 * Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein by Joe Yonan, $30 * Baking Gold: How to Bake (Almost) Everything with 3 Doughs, 2 Batters, and 1 Magic Mix by Jami Curl, $25 *Vibrant and Pure: Healthful Recipes for Bright, Nourishing Meals by Adeline Waugh, $24

healthy appetite On my plate this season

Up comes spring Here are four of my favorite easy and healthy springtime recipes—all fresh-picked for their delicious flavors.

Food + Styling + Photography by Paul Lowe

Green Pancakes with Eggs Do you like green eggs and ham? A riff on the children’s book classic, these colorful, kid-friendly pancakes go great with ham, cheese, or herbs.

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Spring Lasagna This zucchini and yellow squash lasagna is easily adaptable to feed a few or a crowd. Here, I make it in one large pan. Or, made in ramekins, everyone gets their own special dish.

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HEALTHY APPETITE Black Bean Tacos Everyone loves tacos, right? Well this fast and easy recipe will help you put tacos on the table every day of the week.

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HEALTHY APPETITE

Green Pancakes with Eggs SERVES 4

3 tablespoons butter + extra for pan 1/2 cup of packed fresh spinach 2 eggs + 4 eggs 1/2 cup milk 1 ⁄3 cup all-purpose flour pinch of salt

Baked Broccoli Eggs This brunch dish has it all: Roasted broccoli with a smoky crunch; rich, savory eggs packed with protein; and herby tomatoes for a tangy finish.

1. Melt the butter in a large skillet.

Add spinach, and cook until wilted.

Pour mixture with butter into a medium mixing bowl.

2. Add 2 eggs, milk, flour. and salt.

3. Use an immersion blender to mix and finely chop the spinach.

4. Butter the pan again, and pour about 1/4 cup of pancake mixture in the pan on low heat.

5. Cook for 1 minute. Flip the pancake and crack an egg in the middle. Add a little salt and pepper.

6. Fold up the sides so you have a square pancake.

7. Cover with a lid, and cook until the egg is set. Repeat 3 more times.

Black Bean Tacos MAKES 4

2 tablespoons butter 1 large shallot, chopped 1 can black beans, rinsed 4 tablespoons green olives, chopped pinch of salt pinch of pepper pinch of cumin 1/4 cup cilantro 4 large flour or corn tortillas, warm 1/2 cup sour cream 1/4 cup crumbled feta or queso blanco 1. Heat the butter in a large skillet, and saute the shallots until soft.

2. Add beans, olives, spices, and cilantro.

3. Once everything is heated through, use a fork and mash up the beans.

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4. Add the bean mixture to the tortillas.

5. Top with sour cream, cheese, more cilantro, and, if you feel adventurous, some chili flakes.

5. Let sit 5 minutes before serving and top with lots of fresh basil.

Spring Lasagna

4 cups broccoli florets 3 tablespoons olive oil salt and pepper 1 12-ounce can diced tomatoes 4 eggs fresh basil

SERVES 4

4 zucchini, sliced lengthwise 4 yellow squash, sliced lengthwise 4 large tomatoes, sliced 10 ounces mozzarella, sliced salt and pepper fresh basil 3 tablespoons olive oil 1. Preheat the oven to 420ºF. 2. Oil a 9-inch x 9-inch ovenproof dish.

3. Layer squash, tomatoes, and cheese in dish 3. Sprinkle with salt and pepper, and drizzle with olive oil.

4. Bake until golden, about 20 minutes.

Baked Broccoli Eggs SERVES 4

1. Preheat oven to 380ºF. 2. Place the broccoli on a baking sheet, and drizzle with olive oil.

Season with salt and pepper.

3. Bake for 20 minutes.

4. Divide broccoli across 4 ramekins or individual ovenproof skillets. Top with tomatoes and crack an egg in the center of each. Sprinkle with salt and pepper.

5. Bake 18 to 20 minutes or until egg is almost set. Serve with fresh basil.

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TO MARKET, TO MARKET Fresh food and finds

Springtime, when the farmers markets come alive with fresh fruits and vegetables, makes me want to eat healthier. So I was really excited to get Jamie Oliver’s new cookbook Ultimate Veg: Easy & Delicious Meals for Everyone Once again, Jamie has written a book packed with easy and delicious recipes.

I have always loved his nononsense approach to food, and this time is no different.

I can’t wait to try the Brilliant Bhaji Burger with Coriander Yogurt, Mango Chutney, Crunchy Poppadom Sprinkle.

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Title here Deck here Food+styling+photography by Paul Lowe

Excerpted Ultimate Veg: Easy & Delicious Meals for Everyone by Jamie Oliver. Copyright © 2020 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus.

No Nonsense

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Live Well Lumen is the first in the world to juice USDA organic hemp. By cold-pressing hemp, you get all of the benefits that the plant has to offer, not just the CBD. This new superfood is selectively combined with other potent medicinal plants into wellness shots with distinct functions. Lumen knows exactly where their hemp comes from because they grow it themselves. By growing regeneratively, beyond organic standards, Lumen is working to repair and improve farm ecosystems to leave them better than they found them.

Order Lumen drink shots at kitchentoke.com

In Season RADISHES The first sign of spring at any farmers market. Serve radishes dipped in butter with some sea salt.

I LOVE

Avocado and rosemary ribbons This is Brennan is a U.S. company that hand dyes their fabrics with colors sourced from plants, like avocado, rosemary, pomegranate, and more. They make the most beautiful children’s clothing and scarves. I picked up these stunning silk ribbons at a market in Las Vegas. $10, thisisbrennan.com

CARROTS Bake carrots whole in the oven with some butter and honey for an amazing side dish. Or simply eat raw dipped in homemade ranch dressing.

I WANT

GREEN BEANS My favorite way to serve is green beans is to sauté with butter, shallots, and garlic. Cut lengthwise to add to salads and cheese boards.

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Cocktails in a can RAINBOW CHARD These colors always make me happy. Slice thinly and sauté chard with red onion, garlic, pine nuts, and some chicken stock. Serve on top of sliced, roasted chicken.

I must admit I was a little skeptical, but after tasting cocktails in a can from L.A.-based Vervet, I'm a total fan. Everything is made from real ingredients, from bitters to vermouth.

That’s why they taste like a freshly made craft cocktail. My favorite is the Tiki Tea. drinkvervet.com SWEETPAULMAG.COM 25

Meet The Puffs Candy makers Brayden LeBlanc-Jackson and Sean Smith share with Sweet Paul the story behind their spun-sugar goodwill mission.

Photography by Paul Lowe Sweet Paul: Tell me the story of how The Puffs came to be.

The Puffs: It came about very organically over coffee one day near our apartment building. [We live in the same historic building in DTLA (Downtown Los Angeles).] We’ve been friends for several years now and wanted to do something together.

Sean has an incredible background working in the candy and ice cream industries, and Brayden was growing beyond tired of his corporate job in luxury retail. Each of us were searching for a way to have fun at work, bring some joy to people in a very direct way, and celebrate our amazing queer community at the same time.

The Puffs was born from this desire to bring creativity, color, and joy to our community.

Sweet Paul: How do you decide the shapes and flavors?

The Puffs: We let the Puff do the talking and have fun with the cotton candy to see what shapes we can develop organically. Sean has studied this art form for years, and through our collaboration, we come up with our shapes and name for each Puff. We even get ideas from our customers at each event, who come up with some Puffing brilliant ideas.

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Sweet Paul: What would be the dream Puff shape to make?

The Puffs: There are so many options, but I think we would both love to create a gigantic Marie Antoinette-inspired Rainbow Puff wig for RuPaul.

Hey Ru, call us. Let’s collab.

Sweet Paul: What’s next for The Puffs?

The Puffs: Right now, we’re taking it one Puff at a time, making each customer we get a little happier, the world a little brighter, and just having a Pufftastic good time. We’re currently working at various markets around Los Angeles and Palm Springs.

If anyone wants to bring a little Puffs magic into their lives, please check out the schedule of events on our website, The-Puffs.com, and check out our Instagram, @ThePuffsCandy. We promise you’ll have a good time. We have glitter.

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paulloweceramics.com

Resist design at home Creating modern, stylish designs on your home goods is simple and fun.

Start with a clean, cotton pillowcase, or use plain cotton fabric to make your own. Then choose your favorite colors and set your inner design maven free.

Craft + Styling + Photography by Paul Lowe

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SUPPLIES:

cotton pillow cases, well ironed transparency film permanent marker, like a Sharpie scissors spray adhesive for fabric fabric dye 2 clean spray bottles newspaper or plastic sheeting to cover work surface vinyl or latex gloves Note: As with any fabric-based project, it is best to wash and dry all fabrics before you begin.

1. Start by creating a stencil of your design using transparency film. It can be as simple as cutting strips of the transparency film or as complex as drawing designs with a marker and cutting them out with scissors. I recommend using a glass or bowl as a template for making circles.

2. Place your stencil on the pillowcase to make sure you’re happy with how it looks before you start gluing.

3. Spray the adhesive to the stencil and place on the pillowcase. Press it down well, especially the edges.

4. Cover your work surface with protective newspaper or plastic sheeting. Wear gloves (optional) to avoid staining your hands.

5. Mix the dye in the spray bottle according to the instructions on the dye packaging.

6. Spray an even layer of dye onto the pillowcase. Let dry for 1 minute.

7. Carefully remove the stencils from the fabric.

8. Rinse fabric in warm water until the water runs clear.

9. Dry, iron, and your pillowcase is ready to use.

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Rose’s Sour Cream Sugar Cookies MAKES ABOUT 70 FOR THE COOKIES:

We Are All Magic: Rose’s Sour Cream Sugar Cookies Paul Vitale is the “Other Paul” of Sweet Paul Magazine. He runs the behind-the-scenes part of the business, and now he has his own Sweet Paul column to share his favorite recipes.

Text by Paul Vitale + Photos by Goor Studio

I COME FROM A FAMILY of amazing cooks and bakers. My mother, my sisters, my grandmothers, my mother-in-law, my extended family — and even the men in my family are great in the kitchen and at the grill. I hope I don’t get any slack for this from my family, but from all these culinary talents, I think my Cousin Rose Biondolillo stands out.

Rose has an arsenal of baking specialties.

Whenever there’s a holiday, a gathering, a crisis, or a celebration, Rose never fails to drive up with a tray or plate of treats. I’m so happy to share with you her classic Sour Cream Sugar Cookies. They come out perfect every time. They’re soft and moist from the sour cream, and they carry whatever flavoring you choose to use perfectly. This recipe makes a BIG batch, although I must admit, I can never quite seem to get an exact count because I eat too much of the cookie dough before I can bake it!

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2 cups (400 g) sugar 1 cup (226 g) butter, room temperature 2 large eggs 1 teaspoon vanilla extract or paste 1 cup (240 g) sour cream 4½ cups (540 g) all-purpose flour ½ teaspoon baking soda 4 teaspoons baking powder ¼ teaspoon salt FOR THE FROSTING:

Use your favorite frosting recipe. I like to use a recipe with egg whites or meringue powder for these cookies, because the frosting sets with a slightly crunchy exterior.

1. Preheat the oven to 350°F/175°C. 2. Cream sugar and butter until light and fluffy.

3. Add eggs, vanilla, and sour cream, and mix until incorporated.

4. Measure flour, leavening, and salt and mix well.

5. Slowly add dry ingredients to the wet, mixing after each addition.

6. Drop 2-teaspoon dollops onto parchment-lined baking sheets about 2 inches apart. I use a 2-teaspoon measuring scoop to keep my cookies a uniform size.

7. Bake for 11 to 12 minutes until the cookies are just starting to get a touch golden on the edges.

8. Remove from oven, and allow to cool for 5 minutes.

Then transfer to a rack to cool completely.

9. Make a big batch of your favorite frosting recipe.

10. I love the homemade look of frosting the cookies with my finger. I take a dollop of frosting on my finger and swirl it on the top of each cookie until I get a roselike pattern.

TIP: You can add whatever flavoring you like. I sometimes add almond or anise extract or lemon paste. You can also use your favorite frosting recipe.

Paul Vitale started We Are All Magic in 2017 as a place to share some of his favorite family recipes and recipes he’s learned from time spent in Cantabria in the north of Spain. weareallmagic.com

SWEETPAULMAG.COM 33

woof Dogs have favorite things too!

You’ll feel good making these crunchy biscuits for your best friend. Packed with packed spinach and parsley, these treats are as healthy as they are tasty.

Recipe + Photography by Paul Lowe

Spring Green Dog Treats MAKES ABOUT 16 TREATS

4 ounces fresh spinach 1 cup fresh parsley 1 large egg 3 tablespoons vegetable oil 1 cup wheat germ 1 cup wheat flour

1. Preheat oven to 350°F. Line a baking rack with parchment paper.

2. Place about a cup of water in a

34 SWEETPAULMAG.COM SPRING 2020

large saucepan and bring to a boil.

3. Add spinach and parsley, and stir until wilted.

4. Remove from heat and immediately place greens in a bowl of ice water to stop the cooking and to preserve color and vitamins.

5. In a large mixing bowl, whisk egg and oil.

6. Squeeze out as much water from the greens as possible, and add to bowl with egg and oil.

7. With an immersion blender, pureé until smooth.

8. Add wheat germ and flour, and mix until you have a smooth dough.

If it feels too wet, just add some extra flour.

9. Roll out dough, and cut out shapes with a cookie cutter.

10. Bake for about 20 minutes. Remove from oven and cool completely.

Call in your favorite pooches.

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Shelter dogs get the spa treatment on their way to finding a family

FETCH

Customized dog bowl from $34, etsy.com/shop/ DOGGYAPetStore

SWEET PAWS

Blue Agate Ceramic Pet Bowl, $24, etsy.com/shop/ MomoChardoSTUDIO

Text by Dorie Herman

WHEN MARK IMHOF made a career transition to dog grooming about five years ago, he decided to volunteer some of his time at Animal Care Centers of NYC (NYC ACC) where he had adopted his two dogs. In that first year, Imhof groomed 700 dogs, 44 cats, and 1 rabbit, earning him the nickname “Mark the Dog Guy.” “My story went sort of viral. Someone offered some startup funds to make something bigger, and we thought hiring groomers full-time to expand on what I did as a volunteer would be great for the animals.”

Thus the Dog Guy Foundation was born. And in their first official year as a nonprofit, they have groomed and/or bathed about 1,200 dogs and a few cats.

“These dogs and cats are involved in an interview with potential adopters in order to find a furever home. ... Just like humans, after we clean up and dress up, we are more confident. The dogs are more confident, happier, and more comfortable after being groomed, which directly impacts on their adoptability.”

Dog Guy Foundation now works with two ACC facilities in New York and plans to continue growing its reach as funds allow. Support comes entirely from the public, which it reaches through social media. Sharing posts, donation information, and becoming a donor are key ways you can help support this important work.

To learn more or donate, visit dogguyfoundation.com or follow on Instagram at @dogguyfoundation.

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Fluffy Poof Bed in Light Grey, $45 houseofbarkley.com

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Haku

Introducing Charlot ta Gold FE ATUR ING MICROWAVEA BLE GOLD

noritakechina.com

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

Just released

shop ter r a in.com / book @shopterrain # terrainbook

PHOTOGRAPHY BY JULIA CAWLEY

Spring

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2020

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Thank you dear readers for showing your love and support for Sweet Paul by becoming a print subscriber. Sharing my recipes, crafts, and things I love with you means the world to me. By subscribing and gifting subscriptions to your friends and loved ones you are helping us continue to do what we love and hopefully inspiring a few folks along the way!

I love you all! Happy! Happy!

Sweet Paul

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Food Red Fruit Salad with Maple Ginger Dressing

Tuck into a romantic menu of sweets and savories that will warm hearts and soothe souls Photography by Julia Cawley + Recipes & Food Styling by Saskia van Deelen + Text by Leigh Angel

Sweet Pizza with Raspberries and Chocolate Base

is love

M

My good pal Will Shakespeare wrote in his gender-bending rom-com Twelfth Night, “If music be the food of love, play on.” But my Southern and Midwestern forebears knew that food —glorious food—is truly the stuff of love. These maestras taught me when I was but knee-high to a grasshopper that a good meal can give pleasure, healing, and comfort to those we love.

Food sings to us before ever reaching our palates: the toasty warmth of freshly baked bread; the tangy brightness of a just-peeled orange; the homey pungency of sautéed garlic and onions. Bards of the kitchen woo loved ones with verses of sweet and savory delectation.

Whether you are a poet or enchanted eater, give into food, the stuff of love, and play on.

Red Fruit Salad with Maple Ginger Dressing SERVES 2

4 cups mixed berries, like strawberries, raspberries, blackberries, currants 4 tablespoons maple syrup 1/2 teaspoon fresh ginger, grated fresh mint leaves for decoration 1. Halve or quarter the berries.

Arrange everything together in a serving bowl.

2. Mix maple syrup with ginger, and pour over the fruit.

3. Garnish with fresh mint.

Enjoy as is or serve with yogurt, whipped cream, or a scoop of vanilla ice cream.

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Sweet Pizza with Raspberries and Chocolate Base MAKES 1 LARGE OR 2 SMALL PIZZAS

14 ounces all-purpose flour 11/2 ounces durum wheat semolina ½ teaspoon salt ¼ packet dry yeast 1 teaspoon sugar 3/4 cup lukewarm water 1 cup chocolate hazelnut cream 2 cups raspberries 1 tablespoon coconut chips some leaves of mint 1. Mix the flour, semolina, and salt in a large bowl for the dough.

2. Mix dry yeast with sugar and water in a small bowl. Stir and let sit for about 10 minutes or until it starts to bubble.

3. Then add to the flour mixture and knead with the dough hook of a food processor or with your hands to a firm but smooth dough.

4. Shape the dough into a ball, and let it rest, covered, for 30 minutes.

5. Preheat the oven to 420ºF. 6. Roll out the dough thinly, place on a piece of parchment paper, and let rise again for 30 minutes. Place the dough and parchment paper on a baking sheet and bake until golden brown for 10 to 12 minutes.

7. Take the pizza out of the oven, let it cool briefly, and spread with chocolate hazelnut cream. Spread the raspberries on top, sprinkle with coconut chips, and garnish with mint leaves.

Chicken Thighs Braised in Milk SERVES 2

1 tablespoon olive oil 2 large chicken thighs 8 small shallots, peeled salt

freshly ground pepper 1 bulb fennel 3 sprigs thyme 1 cup whole milk 3/4 cup chicken stock 3 tablespoons Dijon mustard 1 tablespoon coarse mustard 1/2 teaspoon mustard powder 2 slices organic lemon 2 tablespoons sliced almonds 1. Preheat the oven to 390ºF. 2. Heat the olive oil in a pan, and brown the chicken on all sides for about 3 minutes over medium heat.

3. Peel the shallots, put them in the pan whole, and fry briefly.

4. Place the chicken, skin side up, and the shallots in an ovenproof dish. Salt and pepper the chicken pieces.

5. Clean, wash, and cut the fennel bulb into strips. Cut the fennel green and set aside for decoration.

6. Wash the sprigs of thyme, pat dry, and pluck the leaves.

7. Heat the milk with the chicken stock in a small saucepan, and remove from heat. Stir in the mustard and mustard powder. Sprinkle on the thyme leaves, and season with salt and pepper.

Halve and add the lemon slices.

8. Pour milk sauce over the chicken.

Cook in the middle of the oven for about 1 hour.

9. Add the fennel bulb to the baking dish, and cook for another 30 minutes. In between, baste the mustard milk on the chicken legs again and again.

10. Roast the almond slices in a dry pan until golden brown.

11. Remove the chicken thighs and lemon slices from the sauce before serving.

12. Season the sauce with salt and pepper, and bring sauce to a quick boil. Serve the chicken with the sauce, sprinkle with the fennel greens, and the toasted almond slices.

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Chicken Thighs Braised in Milk

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Carrot

Carrot Soup with Puff Pastry Hearts 46 SWEET PAUL MAGAZINE SPRING 2020

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Poppyseed Porridge with Caramelized Pears FOLLOW US @SWEETPAULMAGAZINE

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Quick Avocado Spinach Pesto 48 SWEET PAUL MAGAZINE SPRING 2020

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Tagliatelle

Tagliatelle with Crayfish in Vermouth Cream Sauce FOLLOW US @SWEETPAULMAGAZINE

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Gin and Soda with Pink Grapefruit Juice and Elderberry SERVES 2

½ pink grapefruit 6 to 8 ice cubes 2 teaspoons gin 11/4 teaspoons lemon juice 3/4 teaspoon elderflower syrup soda water 6 juniper berries 2 sprigs of rosemary 1. Place the glasses in the freezer a half an hour before serving.

2. Squeeze the grapefruit half, and put juice in a shaker with ice cubes, gin, lemon juice, and elderflower syrup. Close tightly and shake well.

3. Pour into two glasses, and top with soda water. Decorate with juniper berries and sprigs of rosemary.

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Gin and Soda with Pink Grapefruit Juice and Elderberry

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Raspberry Ice Cream 8 egg yolks 11⁄3 cups sugar 2 cups milk 2 cups pitted raspberries 2 cups cream 1. Place eggs and sugar in a saucepan. Mix it well as you increase temperature over low heat.

2. Add milk and stir the mixture until it thickens. This takes about 10 minutes. Don’t let it boil.

3. Set aside to cool.

4. Add raspberries and cream.

5. Pour the mixture into an ice cream maker and freeze.

6. Serve on sugar cones with crushed meringue.

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Carrot Soup with Puff Pastry Hearts

Poppyseed Porridge with Caramelized Pears

SERVES 2

SERVES 2

FOR THE PUFF PASTRY HEARTS

1 ripe pear 2 tablespoons butter 1 tablespoon brown sugar 5 ounces oatmeal 13/4 cups milk 1/2 cup water 1 tablespoon poppyseeds, ground 1 vanilla pod, seeds only 1 pinch salt 4 teaspoons maple syrup 2 tablespoons pistachio nuts 4 tablespoons Greek yogurt 1 teaspoon honey

1 sheet ready-to-bake puff pastry 1 egg yolk sesame seeds FOR THE SOUP

1 tablespoon butter 1 shallot, peeled and finely chopped 2 large carrots, peel and cubed 13/4 cups vegetable stock 1 teaspoon fresh ginger, grated salt pepper, freshly ground juice from half an orange juice 1/2 cup heavy cream, whipped into soft peaks 1 tablespoon chopped parsley 1. Preheat the oven to 400ºF. 2. For the puff pastry hearts, cut out small hearts from the dough with a cookie cutter, and place them on a baking sheet lined with parchment paper.

3. Brush the hearts with egg yolk, and sprinkle with sesame seeds.

4. Bake in the middle of the oven for 10 to 12 minutes according to the package instructions, and let cool on the baking sheet.

5. Heat the butter in a saucepan, and braise the shallots in it until translucent. Add the carrots, and sauté for 4 to 5 minutes.

6. Pour in the vegetable stock, add the grated ginger, close the saucepan, and let it simmer for 20 minutes.

7. Purée with a hand blender, season with salt and pepper, and add the orange juice.

8. Serve soup in bowls with the whipped cream, parsley, and puff pastry hearts.

Tip! To save time, instead of using puff pastry, simply cut two slices of bread into heart shapes and toast.

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1. Wash the pear. Dry, halve, and remove its seeds with a spoon.

2. Melt the butter and sugar in a pan.

3. Place the pear halves cut side down in the pan, and let them caramelize over medium heat.

4. Turn the pear halves after 8 minutes so the other sides get caramelized as well.

5. Put oatmeal, milk, water, poppyseeds, vanilla, and salt in a saucepan. Let it simmer gently until porridge is done. About 5 minutes.

6. Sweeten with maple syrup.

7. Spoon the poppyseed porridge into two bowls, top with the caramelized pear halves, and sprinkle with pistachio nuts. Sweeten the yogurt with honey.

Quick Avocado Spinach Pesto SERVES 4

1/4 cup pine nuts 31/2 ounces spinach leaves 1 clove garlic, finely chopped 1 avocado 1 ⁄3 cup grated Parmesan 1/2 cup olive oil salt pepper, freshly ground 1 dash of lemon juice

1. Lightly roast the pine nuts in a dry pan and set aside.

2. Wash spinach leaves and shake dry.

3. Blend spinach, garlic, avocado, and Parmesan in a food processor.

Gradually add the olive oil and continue mixing until the pesto has the desired consistency.

4. Season with salt, pepper, and a dash of lemon juice.

5. Pour the pesto into a glass container and cover with a little olive oil for storage in the fridge. Keeps for 3 days.

Pesto tastes great with pasta or as a spread.

Tagliatelle with Crayfish in Vermouth Cream Sauce SERVES 2

1 tablespoon butter 4 shallots, peeled and finely chopped 1 tablespoon flour 2 tablespoons vermouth 11/2 cups fish stock 1 cup heavy cream 7 ounces tagliatelle dash lemon juice salt pepper, freshly ground 6 ounces precooked crayfish meat 6 basil leaves, chopped 1. Heat the butter in a small pan, and braise the shallots until translucent.

2. Dust with flour, stir, and briefly sauté.

3. Add vermouth and stir well.

4. Add the fish stock and cream, and simmer gently for 20 minutes over medium heat.

5. Cook the tagliatelle in a saucepan in boiling salted water until al dente.

6. Season the sauce with lemon juice, salt, and pepper, and beat briefly with a hand blender. Put the crayfish meat in the sauce and let it soak through.

7. Drain the tagliatelle. Spread across two plates, and pour the vermouth cream sauce on top.

Finish with fresh basil.

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Thank you dear readers for showing your love and support for Sweet Paul by becoming a print subscriber. Sharing my recipes, crafts, and things I love with you means the world to me. By subscribing and gifting subscriptions to your friends and loved ones you are helping us continue to do what we love and hopefully inspiring a few folks along the way!

I love you all! Happy! Happy!

Sweet Paul

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e v o l These recipes for baked wings were inspired by my husband James’s love of chicken wings. They're easy, delicious, and best of all, there's no hassle of a deep fryer.

Food + Styling + Photography by Paul Lowe

Sticky Korean Wings These saucy, sticky wings are seasoned with the vibrant flavors of Korean cuisine. You’ll need to serve them with lots of napkins.

Salt and Vinegar Wings Carla Hall taught me about the wonders of vinegar powder. It’s why her fried chicken is so good, and it gives these wings a crispy surface.

58 SWEET PAUL MAGAZINE SPRING 2020

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Hot Damn Spicy Wings Based on Buffalo’s worldfamous wings, my version is just turned up a notch.

Like the classic, I always serve these with blue cheese dipping sauce and celery sticks to cool things down when needed.

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Paul’s tip! For extra-crispy wings, pat the chicken dry before it goes into the oven.

Paul’s Easy Everyday Wings

5. Bake for about 25 minutes. With a fork or tongs, turn over wings, and bake for another 20 minutes.

Serve with lime wedges and pomegranate for flair.

SERVES 4

1/4 cup olive oil 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon ground pepper 1 teaspoon flaky sea salt 4 pounds chicken wings

1. Preheat oven to 420ºF. Line two baking sheets with parchment paper.

2. In a large bowl, mix oil and spices.

3. Pat wings dry, add to bowl, and toss until thoroughly coated.

4. Spread wings evenly across lined baking sheets.

5. Drizzle any extra liquid over the wings.

6. Bake for about 25 minutes. With a fork or tongs, turn over wings, and bake for another 20 minutes.

Serve with ranch dipping sauce (see page 60).

Tandoori Wings SERVES 4

1 cup plain Greek yogurt juice from 1/2 lemon 4 cloves garlic, grated 2 inch-piece ginger, grated 3 teaspoons garam masala 1/2 teaspoon chili powder 1/4 cup cilantro, chopped 4 pounds chicken wings 1. In a large bowl, mix yogurt, lemon, garlic, ginger, garam masala, chili, and cilantro.

2. Pat wings dry, add to bowl, and toss until thoroughly coated. Let wings marinate for at least 2 hours, up to overnight.

3. Preheat oven to 420ºF. Line two baking sheets with parchment paper.

4. Take the wings out of marinade, and spread evenly across lined baking sheets.

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Hot Damn Spicy Wings SERVES 4

4 pounds chicken wings 3/4 stick butter salt and pepper 1/2 cup your favorite hot sauce 1/2 teaspoon red chili flakes 1. Preheat oven to 420ºF. Line two baking sheets with parchment paper.

2. Pat the wings dry, and rub with salt and pepper.

3. Spread wings evenly across lined baking sheets.

4. Bake for about 25 minutes. With a fork or tongs, turn over wings, and bake for another 20 minutes.

5. Melt butter in a saucepan, then add hot sauce and chili flakes. Let sauce simmer until it begins to thickens.

6. Toss the baked wings in sauce until thoroughly coated.

Serve with blue cheese dipping sauce (see page 60) and celery sticks.

Maple Syrup and Garlic Wings SERVES 4

2 tablespoons butter 4 cloves garlic, grated 1/2 yellow onion, grated 1 cup maple syrup 2 tablespoons tomato paste 1 teaspoon salt 1/2 teaspoon pepper hot sauce to taste (I use Tabasco) 4 pounds chicken wings

does not burn. The result should be a thick, sticky sauce. Set aside half the sauce for dipping.

3. Preheat oven to 420ºF. Line two baking sheets with parchment paper.

4. Pat wings dry, and toss in the remaining half of the sauce until thoroughly coated.

5. Spread wings evenly across lined baking sheets.

6. Bake for about 25 minutes. With a fork or tongs, turn over wings, and bake for another 20 minutes.

Serve with the extra sauce, along with ranch dipping sauce (see page 60), on the side.

Salt and Vinegar Wings SERVES 4

4 pounds chicken wings 1 tablespoon white vinegar powder 11/2 teaspoon flaky sea salt 1. Preheat oven to 420ºF. Line two baking sheets with parchment paper.

2. Pat the wings dry, and place them in a bowl.

3. Add vinegar powder and salt, and toss until thoroughly coated.

4. Spread wings evenly across lined baking sheets.

5. Bake for about 25 minutes. With a fork or tongs, turn over wings, and bake for another 20 minutes.

Serve with blue cheese or ranch dipping sauce (see page 60).

1. Melt the butter in a saucepan and add garlic, onion, maple syrup, tomato paste, salt, pepper and a little hot sauce.

2. Bring to a boil, and let simmer on low for 10 minutes, making sure it

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Tandoori Wings My take on an Indian flavor profile, these wings taste amazing. You can use the same marinade for whole chicken breasts or thighs.

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Paul’s Easy Everyday Wings These are James’s favorite wings. And lucky for him, this recipe is so easy and tasty, I make it at least once a week.

62 SWEET PAUL MAGAZINE SPRING 2020

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Maple Syrup and Garlic Wings I love sweet wings.

These get their sweetness from maple syrup, but they have a spicy kick from garlic and hot sauce. They go great with ranch dipping sauce.

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Sticky Korean Wings SERVES 4

1. Stir together mayonnaise, half & half, and sour cream in a large mixing bowl.

2. Add dill, chives, garlic, and onion powder. Mix well.

3. Season with salt and pepper.

4. Chill in the fridge for about 30 minutes before serving.

If you find the consistency too thick, just add a little more half & half.

4 pounds chicken wings white sesame seeds for serving salt and pepper 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 teaspoon sesame oil 2 tablespoons water 1 tablespoon vinegar Blue Cheese Dipping Sauce 2 tablespoons sugar MAKES 2 CUPS 3 cloves garlic, minced pinch of chili powder 3/4 cup mayonnaise 1/2 cup half & half 1. Preheat oven to 420ºF. Line two 2 tablespoons sour cream baking sheets with parchment paper.

2 tablespoons lemon juice 2. Pat the wings dry, and rub with salt 1/2 teaspoon salt and pepper. pinch pepper 3. Spread wings evenly across lined 1/2 cup crumbled blue cheese + baking sheets. extra for serving.

4. Bake for about 25 minutes. With a fork or tongs, turn over wings, and bake for another 20 minutes.

5. Place all remaining ingredients in a saucepan, and bring to a boil. Let it simmer for 5 minutes, making sure it doesn’t burn.

6. Toss the baked wings in the sauce until thoroughly coated, and top with sesame seeds.

My favorite wing dipping sauces Half the fun of eating wings is the sauce. Here are five of my favorite dippers.

Ranch Dipping Sauce MAKES ABOUT 2 CUPS

1/2 cup mayonnaise 1/2 cup half & half 1/2 cup sour cream 1 teaspoon dried dill 1 teaspoon chives (fresh or dry) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder salt and pepper to taste

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1. Place all the ingredients in a large mixing bowl and stir to combine.

2. Chill in the fridge for 1 hour before serving.

3. Spoon into a serving bowl, and top with extra blue cheese.

Tahini Garlic Sauce MAKES 11/2 CUP

1/2 cup tahini 1/2 cup mayonnaise 1/4 cup water juice of 1/2 lemon 2 cloves garlic, minced salt

Herb Asiago Sauce MAKES 11/2 CUP

1 cup olive oil 1 cup packed herbs, like parsley, dill, oregano, basil 1/2 cup grated asiago 1/2 teaspoon salt pinch of pepper 1. Place all ingredients in a blender, and purée until smooth.

2. Pour into a bowl and serve.

Tomatillo and Chili Sauce MAKES 2 CUPS

8 tomatillos 1 large poblano pepper 4 tablespoons olive oil 1/2 teaspoon salt

1. Preheat oven to 420ºF. 2. Place the tomatillos and chili on the rack of a roasting pan and drizzle with oil.

3. Roast until golden, about 20 to 25 minutes. Cool completely.

4. Remove the stem and seeds from the chili.

5. Add chili and tomatillos in a blender with the leftover oil from the pan.

6. Purée until smooth. Season with salt.

1. Mix tahini and mayo in a medium mixing bowl. Whisk in water a little at a time until you have a smooth sauce.

2. Stir in lemon juice, garlic, and a little salt.

3. Let sit at least 1 hour before serving.

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Blue Cheese Dipping Sauce

Tahini Garlic Sauce

Ranch Dipping Sauce

Herb Asiago Sauce

Tomatillo and Chili Sauce

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Let’s all cake

eat

Spring Butter Cake with Whipped Vanilla Buttercream Collect fresh flowers from the garden to elevate this cake from deceptively simple to stunning

Spread a little happiness this spring with these fruity and floral cakes, bursting to be shared with friends and family Recipes + Styling + Photography by china squirrel

Raspberry and Ricotta Bundt Cake with Lemon Icing Impress with this delicious combination of fresh ricotta cheese, lemon, and raspberry

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Strawberry and Lavender Cream Cake A hint of honey and lavender in this classic strawberries and cream combo adds a divine twist to everyone’s favorite

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Blueberry, Yogurt, and Basil Cake SERVES 8

1½ cups + 2 teaspoons all-purpose flour, divided 2½ teaspoons baking powder 1/2 cup unsalted butter, softened 1 cup superfine sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 1½ tablespoon freshly grated lemon zest ½ teaspoon salt 15 fresh large basil leaves, finely chopped ½ cup Greek yogurt 1 cup fresh blueberries + 1⁄3 cup for decoration cream cheese frosting (at right) insecticide-free, fresh wild basil flowers for decoration (optional) 1. Preheat oven to 350ºF. Grease and line the base and sides of an 8-inch deep, round cake pan with parchment paper.

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2. Sift 11/2 cups flour and baking powder together. Set aside.

3. Using an electric mixer, beat butter and sugar until pale and creamy, about 6 minutes. Add eggs, one at a time, beating well after each addition.

Mix in vanilla, lemon zest, salt, and basil until well combined.

4. Stir in half the flour, then the yogurt, and finish with the remaining flour until it’s just combined, taking care to not overmix.

5. In a separate bowl, toss blueberries in 2 teaspoons of flour until coated.

Add blueberries to cake batter, shaking off any excess flour, and mix gently to incorporate.

6. Spoon mixture into prepared cake pan, spreading evenly using the back of the wet spoon.

7. Bake for 40 to 45 minutes or until a skewer inserted into the cake’s center comes out clean. Let cool in the pan for 5 minutes, and then turn out onto a wire rack to cool completely.

8. Spread cream cheese frosting over top of cake using a flat-bladed knife.

9. Decorate with basil flowers and extra blueberries.

Cream Cheese Frosting

scant 1 cup cream cheese, softened 1 cup powdered sugar, sifted 1 teaspoon vanilla extract 1 ⁄3 cup heavy cream 1. Using an electric mixer, beat cream cheese and sugar until creamy and smooth, about 2 minutes.

2. Add vanilla. Then, while mixing, gradually add cream.

3. Beat until soft peaks form.

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This lovely, subtly flavored cake with a moist crumb would be perfect for a picnic or garden lunch

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Rose and Sour Cream Cake

A showstopper celebration cake for any special occasion

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Spring Butter Cake with Whipped Vanilla Buttercream SERVES 12

1¹⁄8 cup unsalted butter, softened 1½ cups superfine sugar 4 large eggs, at room temperature 1 teaspoon vanilla extract 1/4 teaspoon salt 3 cups self-rising flour, sifted 11/4 cups milk vanilla buttercream (at right) a selection of small, insecticide-free, fresh flowers and leaves for decoration 1. Preheat oven to 350ºF. Grease and line the base and sides of three 3-inch x 8-inch round cake pans with parchment paper.

2. Using an electric mixer, beat butter and sugar until pale and creamy, about 6 minutes.

3. Add eggs, one at a time, beating well after each addition. Add vanilla and salt, and beat until combined.

4. Using a wooden spoon, alternately stir in flour and milk in 2 batches.

5. Spoon mixture into prepared cake pans, spreading evenly using the back of the wet spoon.

6. Bake for 30 to 35 minutes or until a skewer inserted into the cake’s center comes out clean. Let cool in pans for 5 minutes, and then turn out onto a wire rack to cool completely.

7. If cakes are domed, slightly trim each one until level using a serrated knife. Place bottom layer on serving platter.

8. Spread a thick layer of buttercream between layers of cake, leaving about 1½ cups of buttercream for the top and sides.

9. Spread buttercream on top and sides of cake with a flat-bladed knife.

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10. Just before serving, gently press small seasonal flowers into the buttercream on the sides of the cake to decorate.

Vanilla Buttercream

11/2 cups butter, softened 4 cups powdered sugar, sifted 1 tablespoon milk 2 teaspoons vanilla extract 1. Using an electric mixer, beat butter until pale and creamy, about 10 minutes.

2. Add 1⁄3 of powdered sugar, beating until smooth. Add remaining sugar in 2 batches, beating until well combined.

3. Add milk and vanilla, and beat until smooth.

Raspberry and Ricotta Bundt Cake with Lemon Icing SERVES 10

3 cups + 3 teaspoons all-purpose flour, divided 2½ teaspoons baking powder 1½ cups superfine sugar grated zest of 1 lemon 6 tablespoons (1⁄3 cup) butter, melted and cooled scant 1/2 cup canola oil 11/4 cups ricotta cheese 3/4 cup buttermilk 1 teaspoon vanilla bean paste 4 large eggs, at room temperature 1 cup ground almond meal 1 teaspoon salt 2¹⁄8 cups raspberries lemon icing (at right) fresh berries for decoration insecticide-free, fresh garden flowers for decoration 1. Preheat oven to 350ºF. Grease and flour a 12-cup bundt cake pan.

2. Sift 3 cups of flour and baking

powder together. Set aside.

3. Place sugar and zest into a large bowl. Rub together with your fingertips until well combined.

4. Add butter, oil, ricotta, buttermilk, vanilla, and eggs to sugar. Use a whisk to mix together. Stir in flour, almond meal, and salt.

5. In a separate bowl, toss raspberries in 3 tablespoons of flour until coated.

Add raspberries to cake batter, shaking off any excess flour, and mix gently to incorporate.

6. Spoon batter into prepared cake pan, spreading evenly with the back of a wet spoon.

7. Bake for 1 hour or until a skewer inserted into the cake’s center comes out clean. Let stand in pan for 15 minutes before turning onto a wire rack to cool completely.

8. Pour icing over cake. Allow to set about 30 minutes. Decorate with berries and flowers just before serving.

Lemon Icing

2 cups powdered sugar, sifted 1 teaspoon butter, melted 2 to 3 tablespoons fresh-squeezed lemon juice 1. Place sugar and melted butter into a large bowl.

2. Gradually add lemon juice, stirring until a smooth paste forms.

Strawberry and Lavender Cream Cake SERVES 12

3¾ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup canola oil ½ cup Greek yogurt 3 large eggs, at room temperature 2 cups superfine sugar

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3 teaspoons vanilla extract 1½ cups buttermilk 1/2 cup good quality strawberry jam 11⁄3 cups fresh strawberries, hulls removed and sliced lavender-infused cream (at right) insecticide-free, fresh flowers and strawberry leaves for decoration 4 strawberries, hulls removed and halved for decoration branch and faux bird for decoration (optional) 1. Preheat oven to 350ºF. Grease and line the base and sides of three 3-inch x 8-inch round cake pans with parchment paper.

2. Sift flour, baking soda, and baking powder together. Stir in salt, and set aside.

3. Place oil, yogurt, eggs, sugar, vanilla, and buttermilk into a large bowl. Using an electric mixer, beat until well combined. Add flour and mix until just combined.

4. Spoon mixture into prepared cake pans and spread tops evenly using the back of a wet spoon.

5. Bake for 30 minutes or until the cake centers spring back when touched lightly with a fingertip.

6. Let cake cool in pans for 5 minutes, then turn onto a wire rack to cool completely.

7. If cake tops are domed, slightly trim each one until level using a serrated knife. Place bottom layer on serving platter.

8. Between each layer of cake, spread 1/2 the jam over the cake, leaving ½ inch around the edge. Then spread 1⁄3 the lavender cream over jam. Arrange half the sliced strawberries evenly over cream. Repeat.

9. Place the top layer of cake.

Spread remaining cream over top of

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cake. Decorate with fresh flowers, strawberry leaves, strawberry halves, a branch, and faux bird.

Lavender-Infused Cream

1 cup heavy cream + ½ cup heavy cream, divided 1 tablespoon honey 1½ teaspoons dried lavender buds ½ cup powdered sugar 1 teaspoon vanilla extract 1. Combine 1 cup of cream and honey in a small saucepan over medium-low heat until it just starts to simmer.

2. Remove from heat and stir in lavender. Allow to stand for 30 minutes.

3. Strain through a fine mesh strainer into a medium mixing bowl. Discard lavender. Cover and refrigerate for 1 hour.

4. Stir in sugar, vanilla, and remaining 1/2 cup of cream. Using an electric mixer, beat until cream is thick and soft peaks form.

Rose and Sour Cream Cake SERVES 12

11⁄3 cup butter, softened 1½ cups superfine sugar 2 teaspoons vanilla extract 5 eggs, at room temperature 3/4 cup sour cream 3/4 cup milk 3²⁄3 cups self-rising flour, sifted 2 teaspoons vanilla extract rose buttercream (at right) insecticide-free, fresh garden roses for decoration faux bird for decoration (optional) 1. Preheat oven to 350ºF. Grease and line the base and sides of three 3-inch x 8-inch round cake pans with parchment paper.

2. Using an electric mixer, beat

butter, sugar, and vanilla until pale and creamy, about 6 minutes. Add eggs, one at a time, beating well after each addition.

3. Combine sour cream and milk in a small bowl or measuring cup.

Alternately, mix half the flour and half the combined sour cream and milk mixture into the egg and sugar mixture until it’s all incorporated. Do not overmix.

4. Spoon batter into prepared cake pan, spreading evenly with the back of a wet spoon.

5. Bake for 35 to 40 minutes or until a skewer inserted into the cake’s center comes out clean. Let cool in the pan for 5 minutes, and then turn out onto a wire rack to cool completely.

6. If cakes are domed, slightly trim each one until level using a serrated knife. Place one cake on a serving platter as the bottom layer.

7. Spread a thick layer of rose buttercream alternately between layers of cake, leaving about 3/4 cup of buttercream for the top and sides.

8. Spread buttercream on top and sides of cake with a flat-bladed knife, allowing some of the cake to remain visible. Decorate with fresh roses and a faux bird.

Rose Buttercream

1¹⁄8 cup butter, softened 3 cups powdered sugar, sifted 1 teaspoon vanilla extract 2 to 3 teaspoons quality rose water (to taste) 1. Using an electric mixer, beat butter until pale and creamy, about 10 minutes.

2. Add 1⁄3 of powdered sugar, beating until smooth.

3. Add remaining sugar in 2 batches, beating until well combined.

4. Stir in vanilla and rose water to taste. Beat until smooth.

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I love you all! Happy! Happy!

Sweet Paul

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CERAMICS BY A QUESTION OF EAGLES

finding BALANCE

Chef Michelle Gayer has created a delectable menu that will bring everyone to the table, wherever they are

CERAMICS BY JOE STECKERMEIER

Recipes by Michelle Gayer + Styling by Sarah Sloane Photography by Christopher Dibble + Text by Leigh Angel

Grilled Radicchio with Pecorino

Work versus play. Home versus travel. Digital versus analog. Carving out space for ourselves in this modern world is no easy task. But taking time to slow down for a meal with friends or family can shift our perspective.

Grilled Radicchio with Pecorino SERVES 4

2 heads radicchio, cut in quarters 2 tablespoons olive oil 4 teaspoons balsamic vinegar 1 teaspoon sugar 2 ounces pecorino cheese, thinly sliced Maldon sea salt for finishing 1. Spoon the olive oil over the radicchio in a grill pan over medium-high heat.

2. Sear each side for about 3 minutes. Move to serving platter while hot.

3. Combine vinegar and sugar in a small mixing bowl. Spoon over the plated, seared radicchio.

Finish with Maldon salt and pecorino, and serve immediately.

Wild Mushroom Soup

A good meal has that kind of power. It gathers us together from wherever we are and connects us with shared tradition and new experiences. Whether we’re meeting friends at a hot new restaurant or sitting down to supper at home. Sharing a meal can help reset our thinking. Renew our focus.

Find our balance.

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1/4 cup dried porcini mushrooms 2 tablespoons olive oil 1 medium onion, small dice 5 sprigs thyme 14 ounces wild mushrooms 3 cloves garlic, minced 4 cups vegetable stock 1 ⁄3 cup heavy cream sea salt cracked black pepper 1 small bunch parsley, finely chopped 1. Soak the dried mushrooms in hot water and set aside.

2. Heat olive oil in a stock pot over medium-high heat. Sauté the onion and thyme until the onions are translucent.

3. Add wild mushrooms, and cook for 10 minutes until soft.

4. Add garlic. Cook for two more minutes. Set aside 1/2 cup of cooked mushrooms for garnish.

5. Add porcini, along with the soaking water and vegetable stock. Simmer the soup for 10 to 15 minutes.

6. Pureé the soup with a hand blender until smooth.

Stir in cream. Salt and pepper to taste.

Serve in large bowls with a drizzle of olive oil and some parsley. Finish with the reserved mushrooms.

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CERAMICS BY EKUA CERAMICS AND BRAD LAMOUREUX. PINK LINENS BY CATHY CALLAHAN

SERVES 4

Wild Mushroom Soup

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CERAMICS BY RAINA LEE. PINK LINENS BY CATHY CALLAHAN

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Broccolini Tartine

CERAMICS BY A QUESTION OF EAGLES AND EKUA CERAMICS

Grilled Shishito Peppers

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CERAMICS BY RAINA LEE

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Broccolini Tartine SERVES 4

MAKES 1 LOAF

1 bunch scallions 13/4 cups buttermilk 2 eggs 41/4 cups all-purpose flour (plus more for your hands and counter) 3 tablespoons sugar 1 teaspoon baking soda 11/2 teaspoon salt 5 tablespoons unsalted butter, cold and cubed 1. Fire up the grill (or carefully use the flame from a gas stove) and char the scallions. Set aside to cool.

2. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

3. Rough chop the grilled scallions.

4. In a medium mixing bowl, whisk together buttermilk and egg, and set aside.

5. In a large mixing bowl, combine the dry ingredients.

6. Cut in the cold butter using your fingers until the butter is pea sized.

Mix in scallions.

7. Stir the liquid mixture into the dry mixture until it forms a ball.

8. With floured hands, work the dough on a lightly floured surface. Knead into a ball.

9. Shape into a loaf, and place on the prepared baking sheet. Score the top of the loaf with a serrated knife.

10. Bake for 40 minutes, covering the bread with foil halfway through the bake.

Enjoy!

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1½ teaspoons olive oil 2 cloves garlic, thinly sliced 1 bunch broccolini, trimmed 1/2 cup cream cheese, room temperature 2 tablespoons cream ¼ teaspoon salt pepper to taste 4 slices rustic sourdough, lightly toasted zest of 1 lemon

1. Preheat oven to 440ºF. Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together olive oil, soy sauce, and agave. Stir in garlic.

3. Toss peppers in the marinade.

4. Place peppers on the prepared baking sheet, and bake for about 10 minutes until charred.

5. Arrange on a platter, and sprinkle with red pepper flakes.

Roasted Dates with Herb Goat Cheese Serves 4

1. Heat oil in a medium sauté pan over medium-high heat. Add garlic and cook, gently stirring, until just golden, about 30 seconds.

2. Add broccolini and cook with lid on for 2 minutes. Uncover and cook for 3 minutes more, until tender.

3. In a medium bowl, mix the cream cheese and cream until well combined. Season to taste with salt and pepper.

4. To assemble the tartines, smear 2 tablespoons of the cream cheese mixture on each slice of toasted sourdough.

5. Place the cooked broccolini and some of the cooked garlic on top of each toast. Finish with lemon zest, and salt and pepper to taste.

Grilled Shishito Peppers SERVES 4

1 tablespoon olive oil 1 tablespoon agave syrup 1/4 tablespoon soy sauce 1 clove garlic, minced 1/2 pound shishito peppers, washed and dried 1/4 teaspoon red pepper flakes

16 Medjool dates 4 ounces chevre goat cheese 1/4 cup olive oil 1/4 cup honey juice 1 lemon 1/4 cup toasted pine nuts flaky sea salt cracked black pepper 1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.

2. Slice open dates lengthwise, and remove the pits.

3. Stuff the dates with chevre, and place on the prepared baking sheet.

Bake for 10 minutes.

4. To make the sauce, combine the olive oil, honey, and lemon juice in a medium mixing bowl, and whisk until well combined. Set aside.

5. Place warm dates on your favorite serving platter. Drizzle with sauce and sprinkle with toasted nuts. Finish with flaky sea salt and cracked pepper.

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CERAMICS BY RAINA LEE. PINK LINENS BY CATHY CALLAHAN

Grilled Scallion Irish Soda Bread

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Thank you dear readers for showing your love and support for Sweet Paul by becoming a print subscriber. Sharing my recipes, crafts, and things I love with you means the world to me. By subscribing and gifting subscriptions to your friends and loved ones you are helping us continue to do what we love and hopefully inspiring a few folks along the way!

I love you all! Happy! Happy!

Sweet Paul

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Moroccan magic

Natural and earthy materials that make up the traditional structures at the Berber Lodge, 45 minutes outside of Marrakech.

A traveler makes an unexpected return to a beloved

Text + Photography by Alina Mendoza

destination on a tea-scented breeze

Twilight under a nearly full moon at the Berber Lodge.

W

What makes us bypass a new destination for a beloved one? While I don’t have the answer for others, Morocco has been at the forefront of my mind and dreams since my first visit four years ago. Since then, and in the most unexpected occasions, I have been reminded of Morocco in everything from a cup of tea to the scent of orange blossom in a facial oil.

It took me a few years to make it back and, even then, I only had a short time to say hello to a country that had made such an impact on me.

Before my most recent trip, my mind was in creative overdrive, thinking of all the things I needed to do in a short time. So I let go of the expectations I set for myself to truly be in the moment and let the magic of new experiences set the course. Part of Morocco's beauty can be found in the contrast of the dizzying and overwhelming chaos of the medina 96 SWEET PAUL MAGAZINE SPRING 2020

and the calm and peaceful havens of the riads with their lush interior courtyards waiting to be discovered behind inconspicuous doors—or in a cup of Moroccan mint tea.

While it was not a part of my plan to leave Marrakech, I decided to be spontaneous and booked a stay at The Berber Lodge, only 35 minutes outside of the city. The drive offered views of the snow-capped Atlas Mountains as I traveled over harsh and rocky land. At first glance, a modest entrance in muted colors matched the surrounding landscape, but the warmth of the Berber Lodge took the chill out of the mid-December air and welcomed me. From my previous time in Morocco and living with a Berber family for a few days, I learned about the traditional way of building homes with mud and straw, and recognized the same style at the Berber Lodge.

The earthy materials were evident, not

only on the exterior but in the details of the handcrafted and handlaid brick flooring, wood-thatched ceilings and handcarved woodwork, all showcasing the talent and craftsmanship of the Berber people, recognizable across the country.

As I walked the grounds, situated in a mature olive grove and with a seasonal vegetable garden, I met a new friend, Lola, who was on a return visit as well. While discussing our shared love of Morocco, I began to cry gently in the same way as I did while watching the sun rise over the Sahara years ago. She looked at me with understanding and said, “Just feel it.” I had promised myself on those dunes that I would return to Morocco, without knowing when or how, and felt a strong sense of gratitude for being back in a place I had only dreamed of visiting again.

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Clockwise from top left: Sunrise among the olive trees at the Berber Lodge. Deluxe room at the Berber Lodge illuminated by the first light of day. A warm retreat by the cozy fireplace in the salon. A picturesque view to the mesmerizing sway of the olive trees.

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A time for personal reflection and appreciation while overlooking the snowcapped Atlas Mountains at sunset right outside the grounds of the Berber Lodge.

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Top to bottom: Self-portrait of Alina in the loggia and entrance to her room (Koubba Room) at Riad Kbour & Chou.

Opera music fills the air and the candlelit dining room provides the perfect setting for dinner.

I returned to Marrakech for the rest of my stay at Riad Kbour & Chou, which brought me full circle to my first trip to Morocco. Jacques was my first host in 2016 at a different riad and welcomed me back with the sounds of operatic music and trickling water from the courtyard. I felt like I was entering the home of a close friend. The Belgian homeowners, Jacques and Nicolas, have created a space that holds more than their own 14-year history in Morocco. Their art collection spans generations, with influences from their travels to Iran, India, China, and Borneo; it pays homage to family with works created by grandmothers; and it shows the diverse beauty in religious artwork and beliefs around the world. Their thoughtful collection is reminiscent of a well-curated museum while still comfortable and inviting to anyone visiting.

Morocco offers many beautiful riads to choose from, but Riad Kbour & Chou is unique and impossible to replicate. Each room has its own theme with breathtaking elements: a qubba (dome), leather floors, Berber ceilings with simple, colorful stained glass windows, influenced by Iranian mosques. At the end of my tour, Jacques showed me an artifact from China. “It’s amazing,” he said, “It’s 1000 years old, and it’s such a perfection. It’s from the Song Dynasty, but just the fact that it’s still in such great shape, you have to make sure that you can pass it on to next generations, because they have kept it for all these years.”

I felt like I had traveled back in time to all the places showcased at Riad Kbour & Chou. That one artifact carried the whole world, all the people, and its stories within it. When I thought he had finished showing me everything, he pointed out one last item: an old document that came with the house when they bought it. At that moment, I realized that what we travelers know as Riad Kbour & Chou is simply their home and what a beautiful thing it is for them to share its stories with others.

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Clockwise from top: The rooftop terrace at Riad Kbour & Chou, a perfect place to unwind after a day in the medina.

The interior courtyard welcomes you with lush landscaping and Moroccan lanterns. Wood carved doors frame the entrance to the dining room at Riad Kbour & Chou. Sunset from the rooftop of Riad Kbour & Chou paints the sky with pastel sherbet.

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Opposite page: The dusty rose alleyways and roads of the Marrakech medina.

This page, clockwise from top left: A loom used to weave the colorful and diverse rugs of Morocco. The alley of the dyers souk in the medina of Marrakech where a wide array of wool and silk are dyed. The creative haven of Max and Jan, featuring portraits by photographer Salah Bouade in the heart of the medina.

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Moroccan Mint Tea MAKES 4 CUPS OF TEA

A simple way to share my love and stories of Morocco with others is through boiling, pouring, and swirling.

Thanks to Aziz and Riad Kbour & Chou for teaching me and sending me home with this gift.

Note: To make this tea in the traditional way, you’ll need a Moroccan tea set, which has a teapot with built-in filter and heat-resistant tea glasses. An English teapot, a wire mesh strainer, and teacups are fine substitutes.

1 tablespoon pearl green tea (we used Sultan) 1 bunch fresh mint, washed (leaves and stems) 4 large sugar cubes or 4 tablespoons sugar (optional, adjust to taste) 5 cups water 1. Put green tea into teapot.

2. Boil water in tea kettle over high heat.

3. Pour 1 cup of boiling water into the teapot with the green tea. Swirl around to warm the pot. Strain water into a tea glass. Put any tea leaves caught in strainer back into the teapot.

4. Pour water from tea glass back into the pot and swirl again. Strain into a tea glass and discard water, returning loose tea leaves to pot.

5. Return water in kettle to a boil.

6. Fill teapot with mint and sugar.

Pour in remaining water. Swirl.

7. Pour tea into each tea glass to warm them. Then pour tea back into teapot to evenly mix the sugar.

8. Pour once more into tea glasses and serve.

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Aziz of Riad Kbour & Chou demonstrating how to make Moroccan Mint Tea, inviting others to share in this tradition.

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Thank you dear readers for showing your love and support for Sweet Paul by becoming a print subscriber. Sharing my recipes, crafts, and things I love with you means the world to me. By subscribing and gifting subscriptions to your friends and loved ones you are helping us continue to do what we love and hopefully inspiring a few folks along the way!

I love you all! Happy! Happy!

Sweet Paul

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CHEERS The Ethel MerMan No need to wait for summer. Spring is a wonderful time to serve tiki cocktails. They are fun and sunny, and their flavors are reminiscent of vacations with warm sand and salt air.

Recipe by John Bodenschatz + Photography by Paul Lowe

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Garnishes are an important part of a tiki cocktail —the look and the fragrance increases the enjoyment. And when it comes to tiki garnishes, more is more! Have fun with it and let your creativity flow.

MAKES ONE TIKI COCKTAIL

cubed ice 1 ounce rhum agricole 1/2 ounce Overproof rum 1/2 ounce dark rum 1/2 ounce cherry liquor 1/2 ounce Velvet Falarnum 3/4 ounce fresh lime juice 1/4 ounce Aperol Bittermens Elemakule Tiki Bitters pebbled ice ¹⁄8 ounce Cruzan Black Strap Rum

GARNISH

fresh lime fresh mint fresh lemon cherries 1. Combine all ingredients, except black strap rum, in a shaker with cubed ice.

2. Shake and pour all contents into a skull-shaped or tall tiki mug.

3. Top with pebbled ice and float the black strap rum on top.

4. Garnish with a half lime shell boat, fresh mint, lemon peel rose, and a few good cherries on a pick.