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SUMMER 2017

VIBRANT COLOR &

PATTERNS

Shop Brim & Bright and other new collections at ILLUMECANDLES.COM

ILLUME"\

CONTENTS Summer 2017

5 Whatâ€™s Up Sweet Paul? 10 My Happy Dish 14 To Market, To Market 20 Friends Are For... 28 Handmade 33 Bookmarked 34 Healthy Appetite 40 This & That 46 Mormor's Kitchen 50 An Ample Reward 54 Put a Lid on It! 58 From Brooklyn to Miami: A Sweet Paul Road Trip 64 Woof

features 72 Wild at Heart 84 Ice Pops 92 Straw 104 Le Jardin de Carlo 114 Summer Down Under 124 Honest Alchemy 130 Grown and Gathered 142 Love and Heritage on a Plate 154 Endless Danish Summer

Photography by Dietlind Wolf

164 Cheers 166 Pantry Confessions

Photography by Paul Lowe

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

www.henrystreetstudio.com photo by Julia Gartland

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

Leigh Angel Copy Editor copyeditor@sweetpaulmag.com

Contributors

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

Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

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

HOME . BABY . STATIONERY

Sven Alberding

Brandon Harman

Guy Ambrosino

Michaela Hayes

Ample Hills Creamery

Warren Heath

Gieves Anderson

Doris Herman

Lova BlĂĽvarg

Alexandra Grablewski

Susanna BlĂĽvarg

Jeanne Kelly

Leela Cyd

Larisa Makow

Jonathan Dorado

Vicki Sleet

Melanie Garcia

china squirrel

Sophie Gamand

Shantanu Starick

Carlo Gerace

Julie Taboulie

Grown and Gathered

Dietlind Wolf

CLEMENTINESTORE.COM

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WHAT'S UP SWEET PAUL? I have mixed feelings about summer. I don’t mind the heat, but the humidity really gets me. I think it must be my Nordic childhood. We didn’t really have hot and humid summers. There would only be two or three days with tropical heat and the rest were very comfortable. Every summer, as soon as school was over, we would pack up everyone and their grandmother in the car and drive to our summer house. My mom, sister, and I would stay there all summer, while my dad would go back to work on the weekdays. The long days would be spent on the beach swimming, cooking, eating, and just hanging out. Every weekend my dad would come back, the car filled with steaks, wine, and goodies from the city. Dad was the barbecue master—he still is. I took his place on weekdays, but I didn’t even dare go close to the big Webber on the weekends. He ruled the pit! Here are his best barbecue tips, free of charge: 1. Room Temp Never put cold meat or fish on the grill. That will completely dry it up. Let it come to room (or outside) temperature before grilling.

Photography by Jonathan Dorado

2. Wait Wait until the grill is completely warm, especially when using coal. Rushing results in undercooked and dry meat. 3. Marinate Marinating really works to tenderize the meat and also gives it lots of flavor. Happy summer! xoxo

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RO S É G O E S

I R O O U S. L G ODU INTR

CING GLORIA FERR E

Brut Rosé

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

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RIA FERRE

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S, SONOMA

, CA

S L I G H T LY R E B E L L I O U S E L E G A N C E Kimpton Brice Hotel is like any good Southern belle—beautiful and poised on the outside, a bit sassy and rebellious on the inside. Pay a visit to this Savannah boutique hotel, centrally located in the historic district, just a cobblestone’s throw away from an array landmarks. • • • •

Take a dip in our sparkling outdoor pool Spend an afternoon in our Secret Garden Be transported to Italy by way of Pacci Italian Kitchen + Bar Relax with our many in-room spa services

601 East Bay Street Savannah, GA 31401 | (912) 238-1200 | bricehotel.com | #TheBrice

SWEET PAUL'S SUMMER PICKS Cherry Bomb Limited Edition Art Print by Laura Mae Dooris

SWEET PAUL STOCKIST SPOTLIGHT Paths of Kyoto Wrapping Paper by Petra Kern

Cold Spring General Store Cold Spring, NY What makes Cold Spring General Store a sweet spot to visit? From the moment you walk through the door of the Cold Spring General Store, you get a sense of the history and the elegance of a small town shop. The high, detailed ceilings, the Edison bulb chandelier, and the reclaimed wood walls give you endless options of beauty to look at. We always have vintage rock-and-roll playing and our special campfire incense is always burning. Customers often say that they are captivated by the shop at first glance and smell! How would readers spend the day after a visit to Cold Spring General Store? After visiting the Cold Spring General Store, we recommend hitting up some of our favorite shops in town: Old Souls, Cold Spring Apothecary, Burkelman, The Pantry Coffee Bar, Pink Olive, Swing, and Moo Moo’s Creamery. There are a dozen or so antique stores up and down Main Street—the perfect shops to hunt for new treasures. Cold Spring is an outdoor town, so we have lots of great activities. We recommend spending time at Hudson River Expeditions or SkyBaby Studio Yoga

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and Pilates, taking a hike up one of the many trails in the area, or stopping by our farmer’s market on Saturday. Just outside the village, visitors can travel to Glynwood Center, Boscobel House and Gardens, or the West Point Foundry Preserve for a relaxing walk through nature. We highly recommend them all! Where does Sweet Paul find a home in your shop and who takes it home? Sweet Paul often sits at the head of our center table located in the middle of the shop, where all of our customers pass by. It finds a home between locally made soaps and seasonal arrangements. Customers are always drawn to the magazine—each cover has something that captures their eye! What is your favorite Sweet Paul recipe/craft recipe? Each issue inspires us to try something new or inspires a fresh twist on a classic. I would say we take a little from each recipe and infuse it with what we might be cooking that night. We always take an issue home so we can refer back to recipes; everything always looks so amazing.

Starry Night Stationery by Four Wet Feet Studio

Sundance Wildflower Menu Cards by J. Bartyn

MINTED.COM

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

Mussel Up Every summer I would go with my dad to the beach to pick fat, sweet mussels that made the best soup. This is my familyâ€™s recipe, which we have been making for years. Food + Styling + Photography by Paul Lowe

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Creamy Mussel Soup with Fennel SERVES 4

4 pounds mussels (throw away any mussels that are already open) 2 tablespoons olive oil 6 shallots, peeled and thinly sliced ¼ fennel, thinly sliced a few saffron strands ½ teaspoon dried thyme 1 cup water 4 cups heavy cream salt and pepper dill, chopped and lots of it 1. Clean the mussels well. 2. In a large pot, sauté shallots and fennel in olive oil until soft. 3. Add saffron, thyme, mussels, and water. 4. Cover and let the mussels steam until all the shells are open, about 5–7 minutes. Throw away any that haven’t opened in this amount of time. 5. Remove pot from heat. Take mussels out of the pot, leaving the broth. Remove the meat from the shells. 6. Add cream to the pot, and let the soup simmer for 5 minutes. 7. Season with salt and pepper. 8. Add the mussels, dill, and some fennel greens, and serve.

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TO MARKET, TO MARKET Fresh food and finds

Deliciously Simple

14 SWEETPAULMAG.COM SUMMER 2017

Photography by Guy Ambrosino

Whenever I get a new cookbook, I always look for the simplest and easiest recipe. The true sign of a good book is not long, complicated recipes, but the short, fast ones that will make your everyday life easy and delicious. In Kate Winslow and Guy Ambrosino's new book Onions Etcetera, this recipe for Turkish Onion and Parsley Salad hit that goal for me. Easy, delicious, and stunning. it's a must try with summer barbecue. Onions Etcetera: The Essential Allium Cookbook from Burgess Lea Press is in stores now.

Foxfire Mountain House Located in the Catskills mountains, Foxfire is a chic, bohemian hotel with vintage sheepskin sofas and fireplaces ready for you to snuggle nearby. The 100-year-old house has 11 rooms, all individually decorated with antiques. Outside you will find a pond, lily pool, bonfire pit, and a pavilion for nights under the stars. foxfiremountainhouse.com.

In season MINI CUCUMBER

Foxfire photography by Arden Wray. All other photography by Paul Lowe.

PRICKLY PEAR

IN BLOOM

Roses Summer is not the same without roses. Unsprayed rose petals can be used in cooking or to make a tasty salad. Dried and ground rose petals mixed with sea salt creates a fabulous flavored salt. You can also make rose-scented honey, jams, or cocktails. Thanks to flowermuse.com for the stunning roses.

These small cucumbers are packed with flavor and are perfect sliced lengthwise in salads or cocktails.

A cactus fruit, prickly pear is delicious sliced in salads and dessert, and can also be made into an amazing jam.

TOMATILLOS

Roast, chop, and mix tomatillos with chilies, oil, and cilantro for the most amazing sauce to top grilled chicken or fish.

POTATOES

Now is the time to enjoy small, new potatoes. Sauté in butter, salt, pepper, and lots of dill. Perfect with barbecued meats and vegetables.

ON TREND

Corn Also known as maize, corn was first domesticated in Mexico over 8,000 years ago. Corn has gotten a bad rep because of its sugar content, but it’s so delicious in summer. I remove the husks and throw the cobs right on the barbecue; turn often until golden; and serve with herb butter—no soaking needed. Kernels stay crisp and tender, and the grill gives the corn a wonderful smoky flavor.

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TO MARKET, TO MARKET

THE INGREDIENT

Tomatoes Now is the time to go wild and indulge in tomatoes every day while they are at their best. I love going to the farmerâ€™s market to get a bunch of different varieties. I serve them simply cut up with some oil, salt, and pepper or whip up a sweet, creamy tomato soup. Right now, my favorite recipe is tomato focaccia, a mix between pizza and bread. Happy tomato day!

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TO MARKET, TO MARKET

Tomato and Thyme Focaccia Food + Styling + Photography by Paul Lowe MAKES 2 SMALL OR 1 LARGE FOCACCIA FOR THE DOUGH

2 teaspoons dry yeast 11⁄3 cup lukewarm water 1 tablespoon honey 1 teaspoon salt 2 tablespoons olive oil ½ cups all-purpose flour FOR THE TOPPING

4 to 5 heirloom tomatoes, sliced 1 teaspoon dried thyme flaky sea salt extra virgin olive oil 1. For the dough, mix yeast and water in a bowl. 2. Leave for 5 minutes, and add honey, salt, oil, and flour. Mix until you have a smooth dough. 3. Cover with plastic wrap, and let dough rise for at least 1 hour. 4. Divide the dough to make 2 small focaccia. Leave the dough whole to make 1 large focaccia. 5. On a baking tray, press out the dough with your fingers to the desired shape. 6. Top with tomatoes, thyme, salt, and oil. 7. Bake at 400°F for about 20–25 minutes, checking often to make sure it does not burn.

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Tear off a piece of this s basill seed pap per and stick it in th he grroun nd.. End up plantlesss? Rip off a seco ond piecce and d give it another go. Don’tt forget to sudss up with h a bit of Basil Hand Soap when you’re all finisshed. And remember, the fun iss all in the making g. Show us how your garrden n grow ws usin ng #MAKEANDTTELL. TM

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Friends Are For... Getting together to bring out our best

California Dreaming Follow us along a blissful path as Jeanne Kelley gives us a tour of her golden, green southern California garden. Text by Larisa Makow. Recipes by Jeanne Kelley Photography by Brandon Harman

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food conversation, and there’s a lack of appreciation for the people who do the hard work of nurturing. A favorite recipe? The whole-wheat pie crust that I’m sharing with you here is really good. I have seen so many people struggle with pie dough and met folks who haven’t had the pleasure of a homemade pie. (And really, purchased pie dough does not a real pie make.) In my latest book, The Portable Feast, I set out to make a foolproof crust—one that’s easily mixed and easy to work with, in an effort to make pie baking more approachable. The dough is made in the mixer, yet still has a wonderful, flaky texture. The addition of whole-wheat flour adds good flavor, and the mix of butter and shortening is perfect for taste and crumb.

FOOD STYLIST, vegetable virtuoso, and author Jeanne Kelley had a “classic childhood” in Pasadena, California. Being the youngest of five siblings (three of them older brothers) made necessity the mother of invention for Jeanne when she began cooking at an early age, as her brothers’ voracious appetites tended to leave the cupboards bare. Her childhood home was on a tree- and lawn-lined street where lush California foliage yielded the plums that Jeanne’s grandmother taught her how to make stews, jams, and cakes with. Her “family of cooks” also included her mother, who made the family “healthy southern Californian-style meals” consisting of lots of locally grown fresh vegetables with Mexican-inspired flavors. And her father, a “project cook,” tended to whip up creations on a grand scale: mountains of steak tartare for a parties or vats of stew filled with wild game he’d caught himself. From this savory heritage grew Jeanne’s expanding interest in the culinary world, which lead her to Paris to study at École de Cuisine La Varenne and eventually back to California, where she leads an edible-gardening, beekeeping, and chicken-coop-centric life with her husband and children outside Los Angeles. Jeanne has published numerous

verdant cookbooks (Salad for Dinner and The Portable Feast among them) and is a regular contributor to many esteemed food publications. Here she dishes with Sweet Paul about her current inspirations, favorite recipes, and track record as an adventurous eater. What do you find magical about California? The landscape is phenomenal— mountains, lakes, beaches, deserts, and a climate for year-round produce. Add to that our cultural diversity, and you’ve got a vibrant and special place. Who do you admire (and who inspires you creatively) these days? Home cooks and small farmers who are doing the good work of feeding people fresh food. Cooking at home is very important—it’s the healthiest, most economical, and sustainable way to eat, and it can also be incredibly creative. It’s so important to support healthy food choices and bring fresh groceries and vegetable gardens to underserved communities. I also have great respect for the school garden movement. It feels like we have come to a point where restaurant chefs have taken over the

What’s important to you about your workspace? Good light, clean and tidy, and spacious surfaces, with lots of filtered water (no plastic bottles). Tell us about your chickens! The best thing about chickens is eggs, which are so rich and flavorful. They’re even better than the eggs you get at the farmer’s market. We have a good thing going in the back yard: I feed the chickens kitchen scraps, the chickens lay us eggs and give us excellent fertilizer for the garden, which then leads to more kitchen scraps. What do you do to relax and rejuvenate? I get in the water, preferably the ocean, a lake, or a stream, but I’ll settle for pool if there isn’t a natural body of water nearby. Do you travel? I love to travel. Visiting foreign places is vital for our understanding of the world and other cultures, and of course, it’s the most fun way to learn about how people around the world cook and eat. I’m pretty adventurous when it comes to traveling and eating; I’ve eaten goat while camping in the desert near Timbuktu, banana pancakes in the Sumatran jungle, tiny birds in France, grasshoppers in Mexico.

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FRIENDS ARE FOR...

I did pass on the deep fried tarantulas in Cambodia though. I feel lucky that I live next door to Mexico. Mexico is one of my favorite countries to visit. The natural beauty, art, architecture, and people are enchanting, and then you’ve got the food! It’s so varied and fresh and delicious. What’s beekeeping like? Bees are so fascinating, and I’m a honey fanatic, but I’m a terrible beekeeper. I like to provide a safe and comfortable home for the bees, but other than that, I’m pretty hands-off. I’ve had some successes in the past with thriving hives and lots of excess honey, but I’ve also had entire hives take off for greener pastures and have had problems with robber bees—swarms of marauding bees that swoop in and decimate a healthy hive in a matter of days. What motivates you, creatively, these days? Surplus. There’s nothing like a lug of perishable produce to get you cooking. When my garden is ripe with tomatoes, I really have fun incorporating tomatoes into breakfast, lunch, and dinner. I’m part of the Masumoto Adopt-a-Tree program. I’ve been the “co-parent” of a nectarine tree for several years, and each summer I get to harvest cases of the juiciest, organic Legrand nectarines. The quality of the fruit is really inspiring. What’s the theme song to the life of Jeanne Kelly? Wilco’s California Stars. Best advice you ever received? Right now, I keep thinking that the advice you learn in preschool is probably the most important. It seems like too many people missed the part about needing to share. Ideal day, from start to finish? Starts with coffee in bed and a good book, then a visit to an art museum. A beautiful hike with a picnic, then a swim, and dinner with friends and family. 22 SWEETPAULMAG.COM SUMMER 2017

FRIENDS ARE FOR...

Grilled Pork Chops with Fennel and Nectarine and Shishito Pepper Agrodolce In the summer I love to grill locally farmed pork over oak in a Santa Maria-style grill. Grilling over wood adds extra smoky flavor, but if you don’t have a barbecue that can burn logs, you can achieve similar results by tossing a few wood chips from your barbecue store onto your gas grill or with your briquets while grilling. I forage for fresh fennel on the vacant hillsides in Los Angeles when it blooms in early summer. It has a sweet, mild licorice flavor that’s wonderful with the savory-smoky pork. Agrodolce is sour-sweet relish with Italian roots. In this version, sweet nectarines are cooked up with shishito or padron peppers from my garden, adding just the right amount of heat. SERVES 6 NECTARINE AND SHISHITO PEPPER AGRODOLCE: Makes about 2 cups

1 teaspoon fennel seeds 3 cups nectarines, diced and pitted 1 cup shishito and/or padron peppers, stemmed and sliced ²⁄3 cup sugar ½ cup shallot, chopped ¼ cup apple cider vinegar 1 teaspoon kosher salt

Nectarine and Shishito Pepper Agrodolce (see recipe) 1. Place pork chops in a large baking dish. Rub both sides of pork chops with olive oil and sprinkle with salt, pepper, fennel seed, and crushed red pepper. 2. Cover pork with waxed paper and refrigerate several hours or up to 2 days. 3. Prepare the barbecue to medium-high heat. Grill the pork chops until just cooked through and almost no longer pink, about 5 minutes per side. 4. Transfer the pork to a platter and garnish with fresh fennel fronds. Serve with the agrodolce.

Fresh Corn and Farro Salad with Radishes and Herbs During the summer I make salad with sweet corn and nutty farro because it’s so versatile. I’ll pick whatever is growing in the garden to add flavor, color, and crunch to the mix. The salad is great as a side with anything grilled, but it also makes a great vegetarian main course when I crumble 4 ounces of feta or soft, fresh goat cheese over it. If you can’t find the purple-tinged Ninja radishes, you can substitute another radish.

SERVES 6

½ cup farro ¼ cup extra virgin olive oil 2 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1 clove garlic, minced 2 teaspoons honey ¼ teaspoon fine sea salt 2 ears sweet white corn 2 medium purple Ninja radishes, sliced 1 small yellow squash, halved and sliced ½ small red onion, sliced 1 ⁄3 cup fresh parsley, chopped 1 ⁄3 cup fresh basil leaves 1. Boil the farro in salted water until just tender, about 20–25 minutes. Drain; cool. 2. Whisk the oil and next five ingredients to blend in large bowl. 3. Cut the kernels from cobs, and add the corn to the dressing in the bowl along with the farro, radishes, squash, red onion, parsley, and basil. 4. Season the salad to taste with salt and pepper, and stir to combine. (Can be prepared 1 day ahead. Cover and refrigerate.)

1. Heat a heavy, medium saucepan over medium-high heat. Add the fennel seeds and stir until golden and fragrant, about 1 minute. 2. Add the remaining ingredients, reduce heat to medium, and simmer until the peppers are tender and the mixture thickens to jam-like consistency, about 12 minutes. (Can be made 1 week ahead. Transfer to a jar, cover, and refrigerate for up to 1 week.) GRILLED PORK CHOPS WITH FENNEL:

6 1-inch-thick pork chops, about 2½ pounds extra virgin olive oil 1 tablespoon fennel seed, lightly crushed with mortar and pestle or spice grinder crushed red pepper fresh fennel blossoms (optional) FOLLOW US @SWEETPAULMAGAZINE

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FRIENDS ARE FOR...

Grilled Pork Chops with Fennel and Nectarine and Shishito Pepper Agrodolce

Fresh Corn and Farro Salad with Radishes and Herbs 24 SWEETPAULMAG.COM SUMMER 2017

Nectarine Almond Croustade A croustade, or crostata or galette, is a rustic, free-form tart. The crust recipe included here makes enough for three croustades or one traditional double crust pie and one tart. It’s handy to make crust, as it keeps well in the freezer. Whenever you are on the receiving end of some ripe summer fruit, you can be ready in an instant to make a delicious pie or tart. I make this tart with the nectarines that I pick from my Masumoto tree, but it would be equally delicious with peaches, plums, apricots, or pears. MAKES ONE TART CRUST:

2 cups unbleached all purpose flour 1½ cups whole-wheat pastry flour 1½ teaspoons sea salt 1½ teaspoons sugar 1 cup (2 sticks) chilled unsalted butter, cut into pieces 4 ounces (about ²⁄3 cup) chilled organic vegetable shortening, cut into pieces ½ cup (about) ice water CROUSTADE:

2 tablespoons sugar 2 teaspoons all-purpose flour 1½ pounds ripe nectarines, about 6, pitted and sliced 4 ounces almond paste whipping cream for brushing raw sugar for sprinkling whipped cream or vanilla ice cream for serving

soften in the refrigerator for several hours before continuing.) For croustade:

1. Position rack in lower third of oven and preheat to 400°F. 2. Sprinkle a large sheet of parchment paper lightly with flour. Unwrap one piece of dough and place in center of parchment; sprinkle with flour and top with second sheet of parchment. 3. Roll out dough between sheets of parchment paper to an 11-inch round, sprinkling with additional flour as necessary. Remove top sheet of parchment and slide the dough along with the bottom piece of parchment onto heavy baking sheet. 4. Stir the 2 tablespoons sugar and flour to blend in a large bowl. Add the nectarines and toss gently to coat. 5. Arrange slices of almond paste over center of crust, leaving a 1½- to 2-inch border. Top the almond paste with nectarines. 6. Using parchment as an aid, fold crust edges up over edges of nectarines. Brush edge of crust with cream and sprinkle with raw sugar. 7. Bake until crust is golden brown, nectarines are tender, and juice bubbles thickly, about 25 minutes. Cool 20 minutes. Run spatula under croustade to loosen. Carefully slide croustade onto platter. 8. Serve warm or at room temperature with whipped cream or vanilla ice cream.

For the crust:

1. Using a heavy-duty mixer fitted with the paddle attachment, mix both flours, salt, and sugar in a large bowl. 2. Add the butter and shortening and blend slowly until the mixture resembles coarse meal. 3. Add the water all at once, and stir just until dough forms. 4. Gather the dough into 3 mounds; flatten the mounds into disks. Wrap the dough in waxed paper or plastic and chill 1 hour. (Pie crust dough can be prepared ahead. Keep frozen up to 1 week or freeze up to 1 month. Allow frozen dough to

Nectarine Almond Croustade

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

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

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

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

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

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

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

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

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

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

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

noritakechina.com

Handmade Inspiring DIY Projects from Lova

Red Embroidered Pot Holder Pot holders decorated with cute, red embroidery designs look so pretty in the summer. Here’s how I made mine. Crafts by Lova Blåvarg Photography by Susanna Blåvarg

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HOW-TO SUPPLIES

embroidery needle red embroidery floss sturdy white canvas or similar fabric old, worn bath towel sewing machine thread 1. Cut out two 6-inch by 9-inch pieces of canvas and one 6-inch by 9-inch piece of toweling.

4. Iron the finished embroidery, and stack the three layers of fabric with the towel in the middle and the embroidery facing up. 5. Pin the layers together. 6. Cut out a long, thin piece of canvas to make a hanger. Fold it in thirds and iron it. You can also use a ready-made ribbon.

2. Sketch your embroidery design on one piece of canvas. Choose any design you like: a picture or just a pattern of simple stitches.

7. Using a zig-zag stitch on your sewing machine, stitch the edges of the hanger piece closed. Pin the two ends in place between the layers of fabric, creating a loop.

3. With red floss, embroider the pattern you sketched.

8. Using a zig-zag stitch, sew around the edges of the pot holder.

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Bookmarked Books we're loving this summer

Animals of a Bygone Era: An Illustrated Compendium by Maja Säfström, $15

Add a Pinch: Easier, Faster, Fresher Southern Classics by Robyn Stone, $25

The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond by Brian Bartels, $19

Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia by Desmond Tan & Kate Leahy, $30

Bites on a Board by Anni Daulter, $25

Wise Craft Quilts: A Guide to Turning Beloved Fabrics into Meaningful Patchwork by Blair Stocker, $30

Photography by Paul Lowe

Clean My Space: The Secret to Cleaning Better, Faster, and Loving Your Home Every Day by Melissa Maker, $22

Healthy Appetite On my plate this season

Healthy Summer Lunches From my table to yoursâ€”perfectly light lunches for when you want to eat fewer carbs this summer Food + Styling + Photography by Paul Lowe

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HEALTHY APPETITE

Roasted Tomatillo and Garlic Dip This carb-free summer dip is delicious with cruditĂŠ or as a sauce for roasted chicken or white fish. SERVES 8

8 tomatillos, peeled and sliced in half 4 cherry tomatoes, sliced in half 4 cloves garlic, peeled salt and pepper 4 tablespoons olive oil 2 tablespoons red wine vinegar 1. Preheat oven to 400Â°F. 2. Place tomatillos, tomatoes, and garlic in an oven-proof dish, and toss well with salt, pepper, and oil. 3. Roast in the oven until golden, about 20 minutes. 4. Cool and place in a blender with vinegar, and pulse until you have a chunky dip. Season and serve.

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HEALTHY APPETITE

3. Place in an oven-proof dish, and add garlic, lemon juice, and olive oil. (I usually add the lemon rinds too.) 4. Roast for 45–50 minutes or until the chicken is golden and done. To test for doneness, poke the chicken with a knife. If the juices come out clear, it’s done. If the juice are pink, roast a little longer. 5. Let the chicken rest 5–6 minutes before serving. The leftovers make the best chicken salad ever.

Cauliflower Flatbread with Prosciutto and Avocado

5. Place cauliflower in a bowl and add egg, goat cheese, salt, and pepper. Mix well.

Chicken and Cauliflower Soup with Spinach

These crispy flatbreads can easily fill in for pizza by topping with cheese and tomato sauce, though I prefer them with salad-style toppings.

6. Prepare a baking sheet with parchment paper, and divide and press the cauliflower into 2 thin disks.

So good and creamy, without any cream, this is my favorite post-gym lunch.

7 Bake until golden and crispy, about 30–40 minutes.

2 tablespoons olive oil 1 small onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 small cauliflower head, chopped 1 teaspoon onion powder 1 teaspoon dried thyme salt and pepper ½ teaspoon celery seeds 6 cups chicken or vegetable stock 1 cup baby spinach 2 shredded grilled chicken breasts

MAKES 2 SMALL FLATBREADS FLATBREAD CRUST:

1 large cauliflower 1 large egg, beaten 1 ⁄3 cup soft goat cheese salt and pepper TOPPINGS:

2 handfuls baby spinach 2 tomatoes, sliced 1 ripe avocado, sliced 4 large slices prosciutto

1. Preheat oven to 400°F. 2. Turn the cauliflower into cauliflower rice in a food processor or by grating by hand. 3. Add about 2 inches of water in a pot, and bring to a boil. Add the cauliflower, and let it cook for 4 minutes. 4. While it boils, prepare a colander with a clean towel draped over it. Once the cauliflower is cooked, pour into the towel-lined colander, and use the towel to squeeze out all the water.

8. Plate the flatbreads and top with spinach, tomatoes, avocado,and prosciutto.

Garlic and Lemon Chicken with Thyme This chicken makes itself. The lemon tenderizes the chicken and, together with the garlic, makes the best dipping sauce ever. SERVES 4

1 large organic chicken, cut into 8 pieces (Trust me, you can taste the difference.) salt and pepper 1 teaspoon dried thyme 20 garlic cloves, peeled juice from 2 lemons 4 tablespoons olive oil

SERVES 4

1. Heat the oil in a large pot, and add onion, carrots, and celery. Stir until the onion becomes soft. 2. Add cauliflower, stir in all the spices, and add the stock. 3. Let the soup simmer until the cauliflower is soft.

1. Preheat oven to 380°F.

4. Use an immersion blender to pulse until you have a smooth, creamy soup.

2. Rub the chicken with salt, pepper, and thyme.

5. Pour into bowl, and add spinach and chicken. SWEETPAULMAG.COM 37

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

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

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THIS & THAT Sweet Paul's picks of the season

Vie Est Belle Coloring Poster, $15, us.omy-maison.com

40 SWEETPAULMAG.COM SUMMER 2017

SUM MER 17

Handy Tips for Happy Plants notebook, from $4.95, scoutbooks.com

Paper Ribbon, $10, knockknockstuff.com

Coral Tassel Basket, $35, shopmerimeri.com

Organic Olive Oil from Palestine, $25, harvestpeace.com

Watercolor Votive,$20, shopterrain.com Paint by Number Postcard Kit, $16, knockknockstuff.com

Wood Planter Set, $148, anthropologie.com

Skaalvenn Vodka, $20, skaalvenn.com

THIS & THAT

Watermelon, Peach, and Cucumber Salad You don't have to turn on the stove or oven to make this healthy and fresh salad! Dress it up with shredded chicken, goat cheese, or a piece of grilled white fish, or serve it like I do—as is with a glass of chilled rosé. Food + Styling + Photography by Paul Lowe

SERVES 4

½ cucumber, thinly sliced (peeling optional) 1 white peach, thinly sliced ¹⁄8 watermelon, cut into thin strips fresh basil leaves ¼ cup toasted pine nuts 5 tablespoons olive oil 2 tablespoons sherry vinegar salt and pepper 1. In a large bowl, gently mix together cucumber, peach, watermelon, basil, and pine nuts. 2. Divide onto 4 plates. 3. In a small bowl, mix oil and vinegar, and drizzle over the salads. 4. Sprinkle with salt and pepper, and serve.

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MORMOR'S KITCHEN Carrying on my Grandma's cooking

46 SWEETPAULMAG.COM SUMMER 2017

Norwegian pancakes, raspberries, and chicken poop With a little help from chickens, Mormor always had the sweetest raspberries around. And with a little inspiration from her, I have a light, summery breakfast treat to share with you. Food + Styling + Photography by Paul Lowe MY MORMOR was an avid gardener. All summer long, she could be found outdoors, knee-deep in soil, and I was her garden helper, weed picker, and coffee-and-cigarette fetcher. On our breaks, she would tell me all about the different ways to garden while she drank coffee and I drank lemonade. Mormor had a big garden with fruit trees, vegetables, berries, and lots of flowers. I can still remember the juicy taste of sun-warm berries picked right from the stem. There is still nothing like it! I asked her once why her raspberries were so much bigger than the neighbors’ berries. Her secret, she said, was the chicken droppings she used as fertilizer. Chicken poop was not the answer I expected. Oh well! They sure tasted good.

Our tradition, when the first raspberries were ripe, was to pick them for pancakes. We are talking the thin almost crepe-like Norwegian pancakes here. Mormor would stir some berries into a sauce—no sugar needed—and add the rest on top. No sugar in the batter either. You don’t really need it since the filling is always sweet. I must admit, I added a sprinkle of sugar on top of mine. You know how kids are! Mormor could also flip the pancakes in the air. She tried to teach me, but I gave up after one of my tries ended up hanging from the ceiling lamp. I never did learn how to do it!

Mormor’s Pancakes SERVES 4–6

2 cups unbleached all-purpose flour, sifted before measuring ¼ teaspoon salt 3 large eggs 1¾ cups whole milk, plus more if needed 5 tablespoons butter, melted, plus more for the pan fresh raspberries

1. Place the flour, salt, eggs, milk, and butter in a food processor and blend until you have a smooth batter. 2. Let the batter rest for 30 minutes. This will allow the flour to “swell” as it absorbs the milk, making the pancakes easier to flip. If the batter feels too thick, add a little more milk. 3. Preheat the oven to 250°F. 4. Lightly butter a medium skillet, and heat it over medium heat. Using a little less than ¼ cup of batter for each pancake, pour the batter onto the skillet and swirl to cover the whole pan. Cook for 1 minute. Turn using a spatula and cook for another minute. The pancake should be light brown on each side. Keep warm on a baking sheet in the oven. Repeat with the remaining batter, adding more butter to the pan as needed. 5. Serve pancakes hot, folded or rolled up, filled, and topped with raspberries.

SWEETPAULMAG.COM 47

OFFERING

It's all smiles when working at Ample Hills. Because ICE CREAM.

Ample Hills owners Brian and Jackie.

An Ample Reward Sweet Paul can eat ice cream for every meal. Luckily he lives just a few blocks away from Brooklyn’s best ice cream: Ample Hills Creamery. BRIAN SMITH AND JACKIE CUSCUNA started Ample Hills in 2011 and named it after Walt Whitman’s poem "Crossing Brooklyn Ferry," which speaks of the connectedness of people across time and space. They only use the best ingredients, like grass-fed milk and cream, and organic cane sugar. Their mix-ins, from peppermint patties to pistachio brittle, are all made in-house. Sweet Paul’s favorite flavor is Snap, Mallow, and Pop—a rice krispie treat ice cream as delicious as it sounds. We were lucky enough to get the recipe to share with our dear readers. Enjoy! 50 SWEETPAULMAG.COM SUMMER 2017

4. Remove saucepan from heat. While whisking, slowly pour ½ cup of the hot ice cream mixture into the egg yolks to temper them. Continue to whisk slowly until the mixture is an even color and consistency, then whisk the egg yolk mixture back into the saucepan of hot milk mixture. 5. Return the saucepan to the stovetop over medium heat. Add the marshmallows. Stir until marshmallows are melted and mixture is uniformly combined. Continue to cook and stir until it reaches 165°F. Turn off the heat. 6. Strain the marshmallow base and cool it down in an ice bath for 20 minutes. The mix is ready to churn. Or you can store in a sealed container overnight in the refrigerator. To make Krispies mix-in:

1. Preheat oven to 300°F. Melt butter in small saucepan over low heat. Set aside. 2. In a standing mixer or large mixing bowl, whisk skim milk powder and sugar together. Add cereal and stir to combine with a wooden spoon or spatula. 3. Pour over melted butter, and stir until evenly mixed and cereal is coated in the butter mixture. Snap, Mallow, Pop

Snap, Mallow, Pop Marshmallow base MAKES ABOUT 1 QUART

½ cup (100 g) cane sugar ½ cup (60 g) skim milk powder ½ cup (360 ml) whole milk ½ cup (360 ml) heavy cream 2 egg yolks 10 ounces (280 g) marshmallows Krispies MAKES ABOUT 1½ QUARTS

¼ cup (30 g) skim milk powder ½ cup (100 g) cane sugar 1 4-ounce stick (113 g) butter 5½ cups (½ pound) crisp rice cereal FOLLOW US @SWEETPAULMAGAZINE

To make ice cream base:

1. In a medium saucepan, combine the sugar, skim milk powder, milk, and cream. Combine with a hand mixer or whisk until smooth. Make sure the skim milk powder is wholly dissolved into the liquid and that no lumps remain (sugar crystals will dissolve over the heat). 2. Place the egg yolks in a medium bowl. Whisk to combine. 3. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring often with a rubber spatula. Scrape the bottom of the pan to prevent sticking and burning. Cook 5–10 minutes until temperature reaches 110°F.

4. Grease a ¼-sheet pan or jellyroll pan with cooking spray, and line with parchment paper. Press cereal mixture evenly onto tray. 5. Bake for 15–20 minutes, rotating tray halfway through baking, until cereal is toasted and golden brown. Remove from oven and let cool to room temperature. Can be made ahead and stored in refrigerator for up to 3 days. Final assembly:

1. Freeze the marshmallow base in an ice cream machine, following the manufacturer’s instructions. 2. When completed, stir in Krispies, or layer into your storage container. You may not need all of the Krispies. Feel free to use as much or little as you like. 3. Freeze several hours until firm enough to scoop. SWEETPAULMAG.COM 51

Hello, Canada!

Sweet Paul is now available in stores across Canada!

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

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

PUT A LID ON IT! The essential guide to canning and preserving

54 SWEETPAULMAG.COM SUMMER 2017

a chef once who really hated them). And they bring a brightness and joy to every food they touch—confetti on a salad, crowning a velvety cake, or floating in a cocktail. Not all of the flowers we harvest are flowers we planted. Some of them grow wild on the land that we farm. Such is the case with elderflowers. Their big, lacy umbrellas bloom on bushes throughout our valley late in the month of June— perfect timing for pairing them with cherries. Their delicate perfume adds a complex note to the chunky sweetness of the cherries, and the dots of flowers add a light, visual surprise to the rich, dark jam.

Cherry Elderflower Jam YIELDS APPROXIMATELY 6 8-OUNCE JARS

4 pounds cherries, washed, pitted, and crushed 2 pounds granulated sugar 1 ⁄3 cup lemon juice ½ teaspoon salt ¼ cup elderflower blossoms

Cherries and Blossoms Juicy cherries and delicate elderflower blossoms create a fragrant bouquet for the taste buds. Food + Styling by Michaela Hayes Photography by Paul Lowe

1. In a heavy pot, stir together cherries, sugar, lemon juice, and salt. AS A FARMER, choosing which crops to grow is one of the most exciting parts of the job. Which is not to say that it’s easy. Together with my farm partners at Rise & Root Farm, we take a lot of factors into account as we plan for the new season: How well did it grow last season? How well did it sell? Is it easy to harvest? How much space will it need? And perhaps most important: How do we like growing it? Edible flowers are one of my favorite crops to grow. A rainbow of colors, textures, and flavors, they are like boxes of sunshine that we pack up and share with our customers. They make almost everyone happy (though I did work with

2. Bring to a boil, then lower to a strong simmer and cook, stirring constantly, to prevent burning. 3. Cook jam until it thickens, and test how it will gel using the chilled plate test. Chill a plate in the freezer. Drop the preserves on the chilled plate and see if it gels. If it doesn’t, continue cooking and test again. 4. Remove from heat, skim off any foam, and stir in flowers. 5. Ladle jam into jars, and, if canning, boil in a hot water bath for 10 minutes. Otherwise, refrigerate and eat within 2 months. Enjoy! SWEETPAULMAG.COM 55

introducing a new publication from

Celebrating the sweet moments in life

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Photo by Brandon Harman

Brooklyn to Miami: A Sweet Paul Road Trip We took a sunny drive down the east coast in search of food, fun, and a few surprises. Text + Photography by Paul Lowe 58 SWEETPAULMAG.COM SUMMER 2017

IT WAS A VERY COLD JANUARY morning in Brooklyn when James came up with an idea. “Let’s go on a road trip to Miami Beach.” One of my favorite things to do when I was a kid, the word road trip always makes me excited. So the planning started. On the way down, we would spend the night in Richmond, Virginia, Savannah, Georgia, and Orlando, Florida (read: Disney). And on the way back we’d stop in St. Augustine, Florida, Charleston, South Carolina, Durham, North Carolina, and Washington, D.C., before returning to our home in Brooklyn, New York. We posted about our adventure on Facebook and Instagram, asking for advice on where to stay, what to see, and, most importantly, what to eat. Our friends and followers gave us so many wonderful tips and ideas, we had enough for a week’s stay in each town, and Lexus U.S. loaned us an amazing car that drove us safely to Miami and back. Our first stop was Richmond and the modern Quirk Hotel. With charming pink decor, full bar, restaurant, and chic rooms, you’d never know it used to be a department store. Richmond continued to impress, because just down the street at Saison, I had pastrami ribs—the best ribs I’ve ever had. The then road took us to Savannah and the beautiful Kimpton Brice Hotel, where I fell in love with the backyard garden. I had never seen hanging Spanish moss before, so for me Savannah was very exotic. We had an uncommonly good meal at The Grey, a restaurant housed in a converted Greyhound bus station. Onto Orlando, we stayed at Disney’s Beach Club Resort, which is perfectly situated near Disney’s BoardWalk Resort and my favorite park, Epcot. We had a fantastic meal at Flying Fish on the BoardWalk, where they serve fresh

This page clockwise from top: Charming Quirk hotel in Richmond. Barn snacks from Quirk. Disney Boardwalk with amazing restaurants. Saison, cool place with great ribs. Our room at Quirk. Opposite page from top: Packing up our Lexus for two weeks on the road. Our engagement rings from Disney Epcot.

SWEETPAULMAG.COM 59

Clockwise from top: Lobby at Kinpton Brice Hotel. Paella at Flying Fish. Our view at Nobu Hotel, Miami Beach. The stunning Flying Fish at Disney.

60 SWEETPAULMAG.COM SUMMER 2017

seafood in elegant surroundings. I especially enjoyed their take on a paella—I would drive back for that alone. Walking around Epcot’s Mexican Pavilion, we came across a man carving letters onto silver rings and decided to get engagement rings with our initials. It wasn’t a totally out-of-the-blue thing—we had talked about getting married before— but it just clicked when we found these cute rings. Thanks, Disney! (And yes, I’m going to be a total bridezilla.) After two fun-filled days, we drove on to Miami Beach with its sunny beaches and fab hotels. We checked into the chic, beachside Nobu Hotel for a truly relaxing six days, where our only worry was what to eat and drink. Two delectable highlights were Versailles, with its mouthwatering Cuban food—you must try the roasted pork—and down-to-earth Michaels in the cool design district. After saying goodbye to Miami, we had our first night on the return trip home at Beachcomber in St. Augustine. Our cottage was right on the beach with the most breathtaking view. I’m talking about walk out the door and 20 seconds later your feet are in the water close. We then made our way to Charleston and the Spectator hotel, which is a dazzling gem with the most beautiful hotel bar and a gracious and friendly staff. During our stay, we had to-die-for fried chicken at PawPaw, and no

Charleston visit is complete without a trip to Husk, where we had an incredible dinner experience. Our next stop was Durham, where we stayed at The Durham Hotel, a cool, funky place, with Scandinavian design and color influences. A stop at their rooftop bar for drinks is a must. The Kimpton Glover Park Hotel in Washington, D.C. was our last stop before home. We were given a gorgeous room with a stunning view of the city. I also love a hotel with free rental bikes—not that I used one, but I still love it. We had a truly delicious dinner at the hotel restaurant, Casolare. The potato ravioli is a must try. After a restful night in D.C., we drove back to Brooklyn and picked up the dogs before arriving at home. It’s so funny, but whenever I come back from traveling, I feel like it’s all been a dream. A very good dream.

Quick Links For more information, visit the websites below. destinationhotels.com/ quirk-hotel saisonrva.com kimptonhotels.com thegreyrestaurant.com disneyworld.com disneyworld.disney. go.com/dining/boardwalk/ flying-fish/ nobuedenroc.com versaillesrestaurant.com michaelsgenuine.com beachcomberonvilano.com thespectatorhotel.com pawpawrestaurant.com

Clockwise from top: Charming Beachcomber Cottage on the beach. From the bar at Spectator Hotel. The streets of Charleston. Tasty fried chicken at PawPaw.

huskrestaurant.com thedurham.com casolaredc.com

SWEETPAULMAG.COM 61

noritakechina.com

Woof

Dogs have favorite things too!

Hamlet the Pig Woof is usually about dogs, but after meeting Hamlet the Pig we just had to make an exception. Hamlet is a social media sensation with a huge following. We sat down with Hamletâ€™s owner, Melanie Garcia, to ask her about life with a pig. Text by Paul Lowe. Photography by Melanie Garcia 64 SWEETPAULMAG.COM SUMMER 2017

how to open doors, the refrigerator, the trash can, cabinets, and plenty more. I walk Hamlet just like a dog and take her on all the adventures a dog would typically go on. Just like a dog or cat, pigs are very social, loving animals. Hamlet always wants to be around a member of the family and is always willing to snuggle. Like a dog or cat, Hamlet is extremely loved and a big part of my family. Does she think she's a dog sometimes? I would say no. I think she thinks she's a small human. She has a little personality and is sassy, like  a little girl.

How did Hamlet come into your life?   Hamlet was given to me in 2014 by my immediate family during a rough period in my life. I have suffered with epilepsy since April 2007. In October of 2013, I had a large increase in my seizure activity. Hamlet was the perfect piglet to bring me joy. On my worst days, Hamlet was always willing to snuggle, put a smile on my face, and be ready to play. Hammy exuded pure joy and silliness all the time. Hamlet gave me something new to channel my pain and struggles in. The comfort and joy that Hamlet brought helped maintain a relaxing environment, which helps seizure control. I continued to take doctor’s advice and stopped having seizure activity about six months after Hamlet was adopted. I now focuse on choosing joy with Hamlet each day and capturing all of Hamlet’s adventures and silly antics. Have you had pets before? If so, how different is having a pig from, let's say, a dog?   I grew up always having dogs. So the idea of a pig seemed crazy to everyone but me. Hamlet and all pigs are very intelligent. Many pet pig owners compare having a pet pig in your home to having a newly mobile toddler. Hamlet is silly but also has a mischievous side. Hamlet has learned

Hamlet is fab. Does she wear outfits?  Yes, Hamlet does wear outfits. I typically get Hamlet’s outfits online, at local pet stores, or I make them. I also take toddler clothes and costumes and modify them to fit Hamlet. I have dressed her in t-shirts and little costumes since she was a piglet. She is definitely used to clothing. I started putting clothing on her to protect her fair skin from the sun. I typically put sunscreen on her so she doesn’t burn. Any Hamlet products? Yes! We are so excited about Hamlet’s new plush! Check it out at  mypetsies.com/hamlet. How did you come up with the idea of turning her into a social media star?  Shortly after I brought Hamlet home, family and friends started flooding my phone with picture requests of my fun and incredibly adorable piglet. I then decided to create an Instagram account for family and friends to follow. To my total surprise, Hamlet quickly grew a large following. Hamlet and I receive daily emails from followers thanking Hamlet for bringing joy to their lives. I am so happy that Hamlet can bring joy and laughter to thousands of others.

break with me. We typically watch a show or read a book and snuggle, of course. Hamlet usually takes a nap at this time. She will nap until about 3 or 4 p.m. She usually will spend the rest of her day sunbathing, napping inside, and grazing. Once 5 p.m. hits, I will feed Hamlet, and then she hangs out with the family until bedtime. Hamlet sleeps inside in her own room, and she usually falls asleep around 8 p.m. That's an average day for Hamlet. Would you recommend a pig as a pet?  I would highly recommend having a pig as a pet. They are loyal, sweet pets. They are very intelligent and need a lot of attention. Unlike a dog, they cannot be left alone for over 8 hours. They need time outside and time to create a bond with their owner. It is a long commitment as well. Pigs live to be 16 to 18 years old. There are many differences between owning a pet pig and your typical household pet. I highly recommend researching what it is like to have a pet pig in your home before adopting. They are perfect pets for the right owner and family. Any tips for our readers who wonder if their pet can be the next Hamlet? 1. Have fun with social media. 2. Don't take it too seriously. I started Hamlet’s Instagram as a new hobby. My main goal has always been to share Hamlet’s personality and joy. 3. Get involved with a social media community. I have met incredible people who have inspired me and have given me a new window into the world.

What’s a typical Hamlet day? Like kids, pigs love routine. Hamlet typically eats breakfast around 8 a.m. and grazes outside until around noon. At noon she comes inside and has a lunch SWEETPAULMAG.COM 65

WOOF

FETCH

Photography by Sophie Gamand

Quirky finds for you and your best pal

Hot Doggin Patch, $7, wkndrsshop.com

Aden was left at the gate of a shelter in Alabama 4 years ago and continues to wait for a family there.

SWEET PAWS

Doing our best for our most loyal companions

The Power of Art Changing fate with flowers and photography. Text by Dorie Herman

Rose Dog Bed, from $210, cloud7.de Brooklyn Dog Coat Starts at $105 cloud7.de

MOVING TO THE U.S. in 2010 gave Sophie Gamand a realization—homeless dogs are a big problem here. It wasn’t long before she decided to unite her two passions—dogs and photography. To date Gamand has photographed over 1,000 homeless dogs and over 300 pit bulls wearing flower crowns. The idea of putting flower crowns on pit bulls began as a way for Gamand to overcome her own apprehension about pit bulls, who are often mislabeled as violent and dangerous. “If we can stop being afraid of them, I believe we can treat them more humanely. I think art is a tool powerful enough that it can change their fate.” Social media is critical to Gamand’s success and the rescues Gamand works with agree the dogs she photographs are adopted faster, especially long timers and more difficult cases. Professional photography also gives an improved image of the shelters themselves as cleaner and more professional, which is vital to their longevity. Gamand says, “With my work, I want to show rescues as glorious, soulful beings who are ready to move into your life!” On the horizon for Gamand is a crowd-funded Flower Power book and two major exhibits (Austin in April and L.A. in May/June). In the meantime, Gamand continues to offer her photography services free of charge to rescue organizations around the country, funding her work through merchandise sales on SophieGamand.com/store, as well as via the commercial shoots she is hired for, featuring rescue dogs of course!

66 SWEETPAULMAG.COM SUMMER 2017

Design Changes Everything.

jolinerivera.com

@jolinerivera

Rediscover your

Cookbooks

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

Learn more at www.eatyourbooks.com

Photography by Warren Heath

2017 FOLLOW US @SWEETPAULMAGAZINE

SWEETPAULMAG.COM 71

WILDat Heart

At first glance, Roushanna Grayâ€™s living and working environment seems harsh and unforgiving. But this passionate wild food forager loves sharing the rich, edible treasures of her Cape of Good Hope surroundings. Text by Vicki Sleet Styling by Sven Alberding Photography by Warren Heath

A floral take on rice paper spring rolls, adding aromatic flowers to a mix of spring vegetables and sprouts elevates these Asian-inspired offerings into mouthwatering eye candy. Opposite Page: Roushanna Gray, Pippa Williams, and Claudia Uffhaus set off to see what the Cape Point surrounds will offer.

ice pops

Food + Styling + Photography by Paul Lowe

Horchata Pops with Almonds

84 SWEETPAULMAG.COM SUMMER 2017

I have a child-like affection for ice pops. As a kid, I loved slowly taking them out of the wrapper and then devouring them, and that love has not lessened with age. These are among my favorite ice pops to make. Some are for kids and some are more for grown ups—but they are all sure to keep you cool on a warm summer’s day.

Striped Pops

SWEETPAULMAG.COM 85

My obsession with straw work started years ago when I found a beautiful, handmade straw flower at a flea market in Switzerland. I wanted to learn more about this amazing craft, and a recent trip to Mexico was the perfect place to explore my obsession with mixing palm leaves and straw. Crafts + Styling + Photography by Dietlind Wolf

Tamales

Le Jardin de Carlo

Herb Grilled Chicken with Cucumber Salad

When dining outdoors, a rustic yet elegant table set for a fresh, delicious meal gives your guests a feast for all their senses.

Styling by Carlo Geraci Food by Paul Lowe Photography by Gieves Anderson

Recipes + Crafts + Styling + Photography by china squirrel

summer

china squirrel takes us beachside on a sparkling summer day in Sydney, Australia.

Lemon Fish Cakes

Honest Alchemy

Take a stroll with Elizabeth McTear through her colorful, magical dye garden. Text + Styling by Paul Lowe Photography by Susanna BlĂĽvarg

Hapa-Zome Felt Banner

Grown & Gathered We are Matt and Lentil, and we believe that health and happiness come from real, traditional food, a warm home, and a mastery of lifeâ€™s fundamentals. Recipes by Grown and Gathered Photography by Shantanu Starick

Wild Rabbit Stew on Soft Polenta

Landve Heritage on a Plate Julie Taboulie shares her favorite flavors in this fresh, bright Lebanese-style summer lunch. Food + Recipes by Julie Taboulie Photography by Alexandra Grablewski

Foul B Toum

END LESS DAN ISH SUM MER

This Page: Harbor at Roskilde. Opposite page: Assistens Cemetery in Copenhagen.

Gather together to enjoy the sights, smells, and tastes of Scandinavian culture as Leela Cyd shows you the hidden gems of Denmark. Text + Photography by Leela Cyd

cheers

164 SWEETPAULMAG.COM SUMMER 2017

A Childhood Favorite with a Twist A fresh cooler + a beach + a palm tree + a good book = heaven Food + Styling + Photography by Paul Lowe

Cherry and Rum Shaved Ice MAKES 1 (SYRUP MAKES 6)

4 cups pitted cherries 4 cups water 1 cup sugar Â˝ to 1 cup spicy dark rum ice 1. Place cherries, water, and sugar in a pot and bring to a boil. 2. Let the mixture simmer for 15 minutes. 3. Cool and add the rum. 4. Let it stand overnight in the fridge. 5. Fill a cup with shaved or finely crushed ice, top with syrup, a little extra rum, and cherries. Cheers!

pantry confessions

We asked the goat farmers and world travelers behind the lifestyle brand Beekman 1802, Josh Kilmer-Purcell and Brent Ridge, about their favorite things, in and out of the kitchen. Where do you live? Beekman 1802 Farm is located in Sharon Springs, New York. What inspires you? We moved from New York City in 2008 to a very rural village. Every day since that day we’ve found inspiration just waking up and looking outside our kitchen window. What do you always have in your fridge? We raise or grow almost all of the food we consume right here on the farm. In the peak of summer, you actually don’t find 166 SWEETPAULMAG.COM SUMMER 2017

much in our refrigerator at all because we are usually harvesting from the garden on a daily basis for meals. You’d find a container of goat milk, several different types of chevre, a bag of lemons, and our indulgence—bottles of Perrier.

of them. We get them to read about how the author uses food in their lives, for the beautiful imagery, and for inspiration on ingredient variations or preparations that we have not thought of. They’re the most amazing kind of textbook.

Any food you don’t like? Brent cannot stand the texture of eggplant, no matter how it is prepared, and even though he married a true Southerner, Josh cannot stand the texture of grits

Best everyday meal? If we could have it every day, it would be a tomato sandwich on white bread with salt, pepper, and a little Duke’s mayonnaise.

Favorite guilty pleasure? We never feel guilty about anything that provides pleasure. Life is too short for that! Necessary luxury? Josh needs at least one piece of chocolate every night. Brent needs Ambien. Cookbook you use all the time? We have over 300 cookbooks (and four of our own!), and we honestly don’t use any

Favorite restaurant? Any Greek diner in New York City, the ones where the menu takes you about half an hour to get through. Song/artist that always makes you wanna dance? Just put “Push It” by Salt-N-Pepa on repeat. Life’s motto? Work hard. Never quit. Help your neighbor.

Photography by Christian Watson/1924us

From left, Brent Ridge and Josh Kilmer-Purcell of Beekman 1802.