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luscious berries cool cocktails indigo bbq flowers + ice
2 SWEETPAULMAG.COM SUMMER 2016
CONTENTS Summer 2016
8
What’s up Sweet Paul?
10
My happy dish
14
Handmade
18
To market, to market
24
Keep your eye on
30
Bookmarked
34
Healthy appetite
40
Friends are for...
46
Sweet Paul Makerie
50
This & that
53
Scenes from Sweet Paul's 50th
56
Mormor's kitchen
58
Put a lid on it!
60
Woof
features 66
Indigo summer
76
When Paul met Donna
88
Ramadan
96
Frozen beauty
104
Berry crush
112
Summer fruits
122
Who's a pretty cocktail
128
Red inspiration
140
From Live's flower farm
150
An American in Hanvana
160
Sweet hats
162
Cheers
164
Pantry confessions
Photography by Paul Lowe
SWEETPAULMAG.COM 3
Paul Lowe Founder & editor-in-chief paul@sweetpaulmag.com Paul Vitale Marketing & business development director paulvitale@sweetpaulmag.com Joline Rivera Art director joline@sweetpaulmag.com Nellie Williams Graphic designer nellie@sweetpaulmag.com Laura Kathleen Maize Copy editor laura@sweetpaulmag.com Andrew Fox Web editor webeditor@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com
CONTRIBUTORS
Aina C Hole
Linda Winski
Alexandra Grablewski
Lova BlĂĽvarg
Brandon Harman
Manal Aman
China Squirrel
Marianne Gjengedal
Donna Hay
Melina Hammer
Dietlind Wolf
Michael Marquand
Dorie Herman
Michaela Hayes
Elsa Mora
Quyn Duong
Janine Kalesis
Ray Kachatorian
Jihan Zencirli
Rich Dahlgren
Larisa Makow
Susanna BlĂĽvarg
Leah Michaelson
Follow us on Instagram instagram.com/sweetpaulmagazine instagram.com/jolinerivera
A DV E R T I S I N G F E AT U R E
THE HANGING GARDEN A perfectly simple and chic DIY hanging pot for your favorite plant or herbs! Crafts+styling+photography by Paul Lowe Hanging planter For this craft you need a simple and inexpensive square picture frame and a pot that fits securely inside the frame. SUPPLIES:
pot square picture frame that has an opening smaller than the top of your pot craft paint paint brushes EcoScraps Organic Potting Soil plant or herbs rope scissors 1. Paint the frame and the pot in whatever color you want. Allow to dry completely. 2. Add soil and plant to the pot. 3. Cut 4 pieces 50� rope and place around the frame at each corner. Tie at the top. 4. Hang the frame from a hook, add the pot and enjoy!
For an added pop of color, dip dye your rope before hanging! grow gardens. not landfills. EcoscrapsÂŽ, a brand that recycles food scraps into organic and sustainable lawn and garden products.
ecoscraps.com
6 SWEETPAULMAG.COM SUMMER 2016
THE FIRST-EVER
HOME MA K ER
“ DIY DREAM IT’S REALLY A
COME TRUE. Sallie Dale, Mrs. Meyer’s Home Maker
Today we celebrate Sallie Dale, the first-ever Mrs. Meyer’s Home Maker. She turned her fabulous felt wreath into a $75,000 payday. MEET SALLIE AND HER PUP LOLA, AND LEARN HOW TO MAKE HER WINNING DIY AT MRSMEYERS.COM/MAKER. © 2016 The Caldrea Company. All Rights Reserved.
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Turning 50! This summer is a milestone for me. I just turned 50 years old. Turning 50 wasn't as bad as I thought it would be… I’m still the same. I did not go into panic mode. I kind of like myself as a 50-year-old man! It’s true what they say—with age comes a certain knowledge and understanding of things. Small, silly things that used to be so important are now totally unimportant and I tend to focus more on the big questions. But the biggest change of all is that I get less and less patient about bullshit (pardon my French!). I read Meryl
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Streep’s thoughts about this subject and I was like, “Hey, that’s just how I feel.” I want to surround myself with good people—people I love and have a good time with. I don't have time or patience for anything else. That’s why I love my Sweet Paul family so much. They are all amazing people with big hearts. I have been truly lucky in finding all of them. You all know who you are. Thank you! And then there is you guys—all the amazing readers. You guys rock. I love getting your comments, emails, and meeting you all. I feel like Sweet Paul readers are such great people, really!
Your notes and comments really make my day. I do apologize if I don't always respond, but please know that I read them all. So if you are under 50 or over, I wish you all an amazing summer with sun, laughter, and time with the people you love.
xoxo,
PHOTOGRAPHY BY PAUL LOWE | COOKIES BY PATTI PAGE, BAKED IDEAS
WHAT'S UP SWEET PAUL
Signed, limited edition fine art prints from our global marketplace of independent artists. minted.com
The perfect time to start a C O L L E C T I O N .
A D E S I G N M A R KE TPL ACE
L I M I T ED ED I T I O N A R T S H OW N :
ALL IS QUIET by Jenni Kupelian (Portland, OR) 30x40 " F R A M ED, $ 325
SWEETPAULMAG.COM 9
MY HAPPY DISH
10 SWEETPAULMAG.COM SUMMER 2016
Sweet, sour, & more sweet This dish make me happy because...
Food+styling+photography by Paul Lowe
I can use all of my favorite ingredients in one place: bread, goat cheese, herbs, and pine syrup. Pine syrup is made from real pine and has an amazing taste of forest, wood, and citrus. If you can't find any then use balsamic instead.
Strawberry Bruschetta with Goat Cheese & Pine Syrup SERVES 6
12 slices baguette olive oil ½ cup crumbled goat cheese 10 fresh strawberries, hulled and sliced fresh basil pepper, to taste pine syrup 1. Heat the oil in a pan and toast the bread until golden on each side. 2. Place toast on a platter. 3. Spread a layer of goat cheese on each piece and top with strawberries, basil, and pepper. 4. Finish off with some drops of pine syrup.
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Keep track of in all of your favorite places!
Pickling! Fruits, vegetables, you name it—there is a way to pickle it. Whether it is a quick refrigerator pickle, a pickle that you can into jars to stock your pantry, or a nutritionally packed fermented pickle, there are an infinite variety of ways to add more flavor to your local winter meals. These are some of my new seasonal favorites. Now is the time, so get pickling!
FOOD by Michaela Hayes | STYLING by Sarah Cave | PHOTOGRAPHY by Susanna Blavarg
58 | SWEETPAULMAG.COM FALL 2013
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Handmade Inspiring DIY Projects from Lova
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Personal stamp A DIY stamp and gold paint combine for a totally unique touch on gifts for old friends Text+crafts by Lova BlĂĽvarg | Photography by Susanna BlĂĽvarg
THIS SUMMER some of my closest friends will be graduating from high school, and I wanted to make some pretty boxes for their gifts. I found a stamp at Paper Source that you can carve yourself, and so I sketched some summery nature pictures. I ended up liking this one the best.
HOW-TO SUPPLIES:
self-carving stamp pencil and paper Sharpie pretty paper and cloth, including marbled paper hobby knife carving tool gold ink, for stamp hole punch 1. Transfer the picture to the stamp by pressing hard on your pencil while tracing the sketch. 2. Redraw the image with a Sharpie on the stamp. 3. Carve the stamp using a hobby knife and a carving tool. 4. Stamp the bird on paper and cloth in gold. (I also used some really cute ready-made stamps from The English Stamp Company.) 5. Glue beautiful papers, both the stamped paper and some marbled paper, to the old gift box. 6. Punch holes in small pieces suitable for cards and added eyelets and ribbons. SWEETPAULMAG.COM 15
© 2015 GLORIA FERRER CAVES & VINEYARDS, SONOMA, CA
Be glorious
AT GL ORIAFERRER.COM
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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aliza sweet paul.indd 1
11/10/15 12:50 PM
TO MARKET, TO MARKET Fresh food and finds
Garden tribe
PHOTOGRAPHY BY RICH DAHLGREN
Want to make your own garden but are unsure how to start? Take Garden Tribes Boot Camp Series. This series is a go-at-your-own pace online class featuring videos from the Garden Tribe test garden, daily emails with tips & lesson reminders, daily giveaways for boot campers, and access to their private community with resources & support. Learn more at gardentribe.com.
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PHOTOGRAPHY BY QUYN DUONG
Hasbrouck House I'm so excited about the new Hasbrouck House at Stone Ridge. Just 2 hours from NYC, Hasbrouck House is an inn, a food and drink destination, and a beautiful setting for special events. The property centers around an 18th Century Dutch Colonial stone mansion featuring 17 beautifully designed suites within the main house, carriage, and stable houses. Visit their website at hasbrouckhouseny.com.
IN BLOOM
Sweet peas Get em' while they're hot SHISHITO PEPPERS
These peppers are the perfect summer snack. Roast them in a little olive oil for a few minutes and eat them dipped in aioli.
Sweet peas are now in season and I love to fill my house with these sweet-smelling flowers. Did you know sweet peas can grow to 6-feet tall? They just need a structure to climb on, like a fence or a tree. Plant them all around a tree and watch them climb—it’s truly stunning.
FRESH GARBANZO BEANS
Also known as chickpeas, these will be your new favorite snack. Pop them out of their shell and dress with fresh lemon and salt. KIWI BERRIES
A cousin of the large kiwi. These are sweeter and can be eaten with the skin on.
ON TREND
Micro-greens CARROTS
Now is the time to enjoy these vitamin C bombs. I love mine dipped in a little herb salt.
These are the shoots of salad vegetables such as arugula, Swiss chard, mustard, beetroot, etc., picked just after the first leaves have developed. They are a food stylist's dream as they make everything look and taste so good. They’re easily found at the farmers’ market. SWEETPAULMAG.COM 19
TO MARKET, TO MARKET
THE INGREDIENT
Cantaloupe
PHOTOGRAPHY BY PAUL LOWE
Melons are at their best in July and there is no better month to enjoy a popsicle. These green pops taste amazing on a warm summer day. Sweet, a little salty, with a kick of chili. You can skip the chili if you want, but it makes them really good.
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Summer Energy Pops MAKES 6 POPS
1 cucumber, sliced, peel on ½ cantaloupe, peeled, diced 1 lime, just the juice pinch of salt pinch of red chili flakes 1 ⠄3 cup fresh spinach 2 tablespoons honey 1. Place cucumber, melon, lime, salt, chili, and spinach in a blender and blend until smooth. 2. Add honey a little at a time until mixture is sweet enough for you. 3. Run mixture though a sifter and pour into pop molds. 4. Add the pop sticks and freeze overnight. Serve with a sprinkle of salt and chili.
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HOME . BABY . STATIONERY
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S U M M E R 201 5
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Download all back issues as PDF files! gumroad.com/sweetpaul
Keep your eye on Throwing delicates Inside her light-filled barn studio, ceramist Frances Palmer stays elbow-deep in clay and contentment Text by Larisa Makow | Photography by Paul Lowe
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FRANCES PALMER’S bespoke pottery is coveted by those who appreciate beauty with a sense of playfulness. A New Jersey native, Frances studied art history at both Barnard and Columbia. Though her initial focus was printmaking, she was inspired by fellow Connecticut artists to try her hand at pottery. It stuck and Frances Palmer Pottery was born. Her unique ceramics have been featured by top design press worldwide. When Frances not occupied at her wheel, she may be found cooking, perfecting her photography, growing her prized dahlias (“a geometric wonder”) or tending to the busy bees in the hive she keeps. Here, she shares her thoughts on design, inspiration, and happiness. What is important to you in a work space? My studio is filled with light and space. I am very lucky to have such a wonderful barn to work in. As it is all mine, I can leave projects in various stages and not have to move things until they are ready.
Do you know what you’ll be making when you start the day? I try to have an agenda every day, however, as I work by myself, certain aspects such as answering emails, packing orders, dealing with the bees (with the help of my bookkeeper/ beekeeper Joan) and working in the garden, all transpire to affect the amount of work that I am able to produce. I don’t count how many pieces I make and some can be time consuming to construct, so I do the best that I can. What is your process for creating a ceramic? I first sketch out the shape in my notebook, wedge up clay, sit at the wheel, and construct a form. Then, if it is a pedestal or pot with multiple parts, I throw this as well to keep the clay drying at the same rate. When the pieces are leather hard, I trim the parts and then put them together with slip. When the piece is dry, the firings begin. First the pot is bisqued and then can go through numerous
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KEEP YOUR EYE ON
glazing and firing stages. A good deal also depends on the clay body, as the porcelain, terracotta, and earthenware have different personalities and have to be handled and fired differently. Do you listen to music while you work? I mostly listen to audiobooks while I work. Listening to a book, especially with a great voiceover, can be transportive. Are there any pieces that are particularly special to you? I do keep certain pots and not for a grand reason. There is usually something special in the form or glaze that appeals to me and I don’t wish to give it up. These are usually quirky, but I know that they won’t be replicated, so I have them in the studio to use for flowers. When you wish to feel inspired, where do you go, what do you do? Just being in the barn every day and having a good workflow can be inspiring. Going to museums and travel opens up the mind and gives a change of scene. My family and I went to Athens for Christmas and it was incredible to study Greek pottery of all centuries in the land where it was created. The Acropolis was moving, stunning, and I’ll never forget it. What makes you happy about your work? I love throwing pots. I am happy when people live with my pieces and hopefully the pots bring them joy. Best advice you’ve ever received? Begin something and follow through to the end. View more of Frances’ work on her site: francespalmerpottery.com.
A DV E R T I S I N G F E AT U R E
BREAD FIT FOR A FIESTA!
I just love making individual loaves of bread for my guests! Food+styling+photography by Paul Lowe
Skillet Bread with Fennel MAKES 4 LOAVES
1½ tablespoons dry active yeast 2 tablespoons honey ½ cup+1 cup warm water 3½ cups all purpose flour 3 tablespoons olive oil oil for greasing the skillets 1 teaspoon salt 4 teaspoons olive oil flaky sea salt 2 teaspoons fennel seeds 1. Mix yeast, honey, and ½ cup warm water in a large bowl and let it sit for 5 minutes. It should be frothy after 5 minutes, if not the yeast is dead and you have to start over. 2. Add the rest of the water, flour, oil, and salt and mix until you have a smooth dough. 3. Cover the bowl with plastic and let it rise until double in size. This will take about 40 minutes. 4. Preheat the oven to 400°F. 5. Divide the dough into 4 and place each dough into a well-greased skillet, top with oil, and use your fingers to flatten out the dough. 6. Top with salt and fennel. 7. Bake them golden for about 18–20 minutes. 8. Cool on a wire rack.
Herb & Chili Cream Cheese Smear MAKES ABOUT 1 CUP
6 oz cream cheese 2 tablespoons chopped herbs, I used dill and parsley pinch of salt and chili 1. Place all the ingredients in a bowl and mix with a spoon. 2. Serve with the freshly baked skillet bread.
EAT, DRINK & FIESTA®
An American Tradition Since 1936
fiestafactorydirect.com
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Sweet Paul Eat & Make “Sweet Paul has been inspiring my family and I for years with his stylish take on crafts and food. Paul’s Nordic roots and New York taste shine in the delicious and distinctive dishes he has created in Sweet Paul Eat Make.”—Tyler Florence
Available at Amazon, Barnes & Noble, and IndieBound 28 SWEETPAULMAG.COM SUMMER 2016
Now available at many Barnes & Noble bookstores!
Don't see your city here? Ask your local store to start carrying us!
luscious berries cool cocktails indigo bbq flowers + ice
S U M M E R 20 1 6
New York City
Northern Virginia
New Orleans
Brooklyn
Honolulu
Dayton
Los Angeles
Glendale
Chicago
Atlanta
Minneapolis
Rochester, NY
San Jose
St. Louis
Philadelphia
Ann Arbor
Kansas City
Lancaster, PA
Boston
Santa Monica
Seattle
Bookmarked Books we're loving this summer
THE ROOFTOP GROWING GUIDE: HOW TO TRANSFORM YOUR ROOF INTO A VEGETABLE GARDEN OR FARM By Annie Novak, $23 FOOD WITH FRIENDS: THE ART OF SIMPLE GATHERINGS By Leela Cyd, $25 BATCH: OVER 200 RECIPES, TIPS AND TECHNIQUES FOR A WELL PRESERVED KITCHEN By Joel McCharles & Dana Harrison, $30
TASTING ROME: FRESH FLAVORS AND FORGOTTEN RECIPES FROM AN ANCIENT CITY By Katie Parla & Kristin Gill, $30 BASQUE: SPANISH RECIPES FROM SAN SEBASTIAN & BEYOND By José Pizarro, $40
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A DV E R T I S I N G F E AT U R E
¡Gazpacho, Olé! When I was a boy my family loved to vacation in Spain. This recipe is my take on the authentic Spanish gazpacho that we would eat every day on vacation and dream about all year long when we were back home in Norway! SERVES 2-4
1 28 oz can of Muir Glen Organic Whole Peeled Tomatoes ½ small cucumber, peeled ½ green pepper, seeded 3 fresh basil leaves 1 clove of garlic 2 slices of soft white bread OR ½ cup of the inside of a loaf of white bread 3 tablespoons of olive oil 1 tablespoon of vinegar 1 teaspoon celery seeds salt and pepper, to taste celery seed, basil, and olive oil, for serving 1. Add all ingredients to a blender or food processor. 2. Blend until you have the desired consistency. I like mine a little more chunky, but some people liquify the gazpacho and serve it in a glass. If you want a more smooth soup add water until you reach the desired consistency. 3. Season with salt and pepper, to taste. 4. Serve at room temperature or chilled with a drizzle of good olive oil, a sprinkle of celery seeds, and a basil leaf. At Muir Glen, we believe that organically farming under the warm California sun brings out the very best in a tomato. For decades, our farmers have harvested and canned our tomatoes at their peak flavor to make sure we capture the purity and simplicity of nature in every juicy, rich, delicious bite. For more information and recipes, visit muirglen.com.
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Healthy Appetite Menu of the moment Welcome to Sweet Paul’s new recipe column, which shares go-to dishes on my continuing journey to get healthy and lose weight Food+styling+photography by Paul Lowe
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Creamy Cauliflower Soup with Spicy Kale & Almonds I have been eating lots of cauliflower but always used to throw away the core. This is a great way to use it. The soup is creamy, hardy, and really satisfying. You won’t believe that there is no cream in it. The kale topping is so good, I sometimes make it just as a snack. MAKES 4 SMALL BOWLS OR 2 LARGE ONES
1 tablespoon olive oil 1 small red onion, finely chopped 1 celery stalk, finely chopped 1 small carrot, finely chopped 1 cauliflower core, see above 1 qt vegetable stock 1 tablespoon olive oil 1 bunch washed kale, in pieces 1 tablespoon slivered almonds, I like them with the skin salt and pepper, to taste 1 teaspoon nutritional yeast (you can also use parmesan, if you do use 2 tablespoons) pinch of chili flakes 1. Heat the oil in a pot and sauté onion, celery, and carrot until the onion goes soft. 2. Add the cauliflower and stock and let the soup simmer until the cauliflower is tender. 3. Use an emulation blender and blend the soup until creamy. 4. Season with salt and pepper. 5. Heat the oil in a pan and add the kale, almonds, salt, pepper, yeast, and chili. 6. Sauté just until the kale starts to wilt. Serve the soup in bowl with the kale on top.
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HEALTHY APPETITE
Lunch Bowl with Cauliflower, Avocado, & Egg This has been my favorite breakfast and lunch for months now. I never get tired of it. I mix the egg into the dish so that the egg coats everything and becomes part of the dressing. You can totally add some chicken to this if you want a bigger meal. SERVES 4
1 cauliflower 1 tablespoon olive oil 1 small red onion, finely chopped 1 tablespoon slivered almonds, I like them with the skin 1 tablespoon pepitos salt and pepper, to taste ½ bunch shredded kale 2 avocados, peeled and cut into wedges 1 tablespoon olive oil 2 tablespoons rice vinegar 4 poached eggs pinch of red chili flakes kale sprouts, if you have
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1. Cut the end off the cauliflower. You only want to use the top 1”. (Save the core to make soup.) 2. Heat the oil in a large pan and add onion, cauliflower, almonds, pepitos, salt, and pepper. 3. Cook over high heat so the cauliflower gets more crispy than mushy. Stir often. 4. When it’s almost done, add kale and cook until the kale almost softens. 5. Place in bowls and top with avocado. 6. In a small bowl, whisk together oil and vinegar and divide into the bowls. 7. Top with egg, some chili, and kale sprouts.
HEALTHY APPETITE
Cod with Guilt Free Lemon & Caper Sauce Sauce is something I always miss when I’m trying to be good. I’m so happy I came up with this one. It’s so easy—it more or less makes itself. You can add herbs, a dash of tapenade, or even some cream. I use it on fish, chicken, and pork. SERVES 4
1 tablespoon butter 4 nice pieces of cod, no skin or bone salt and pepper, to taste ½ cup vegetable stock 1 large lemon, just the juice 1 tablespoon capers brine 3 tablespoons capers 1. Melt the butter in a large pan. 2. Season the fish well with salt and pepper. 3. Cook the fish 2 minutes on one side and flip. 4. Add vegetable stock, lemon juice, brine, and capers, and cook until the fish is done, about 2 minutes. Serve the fish with the sauce.
Fennel Crusted Salmon with Squash & Garlic This is a great lunch or dinner dish. The squash almost becomes pasta and tastes great with the garlic. Salmon is my go-to fish, I just love it. It’s really good for you too. SERVES 4
2 squash, cut into really thick strips 1 tablespoon olive oil 1 tablespoon slivered almonds, I like them with the skin salt and pepper, to taste 4 nice salmon fillets, with skin 1 teaspoon ground fennel 1 tablespoon butter 16 cloves garlic arugula 1 lemon, cut into wedges 1. Heat the oil in a pan and add squash, almonds, salt, and pepper. Cook until the squash starts to soften. 2. Take it out and divide in bowls.
3. Add the butter to the same pan and season the fish with salt, pepper, and fennel. 4. Cook the fish with the garlic 2 minutes on 1 side and about 2–3 minutes on the other side. All depends on how big your salmon filets are. 5. Place on top of the squash and add garlic and arugula. Serve with lemon.
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OFFERING
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Friends Are For... Getting together to bring out our best
Entertainment artist Jihan Zencirli’s creative talent shines through in her role as the ultimate party host Text by Larisa Makow | Styling+recipes by Jihan Zencirli Photography by Brandon Harman
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AS A CHILD, creative whirlwind Jihan Zencirli would distribute care packages her great grandmother had made to elderly neighbors. When Jihan experienced the delight of the recipients, she was hooked. It was from this desire to surprise and enchant that the idea for Geronimo Balloons was born. At Jihan’s thrillingly original design atelier, clients abandon all notions of standard party décor at the door. This blonde beauty’s creations are bright, bold, sophisticated, and always turn heads. Chanel booked her early on, and from there, Geronimo’s reputation for the unusual and unforgettable has only grown. Here, the irrepressible “balloon girl” shares her inspirations, philosophies, and divulges her next endeavor. How do your surroundings influence you? My Los Angeles studio is a very happy place for me. It looks different every week. I change my space because it’s
what keeps my mind fresh. And I need to feel the energy of others—I love my staff and seeing the neighborhood pass by my windows. I play music loudly—everything from rap to opera to podcasts to dialect coaching tapes (right now I’m learning how to speak with a Scottish accent). I cook in the studio kitchen, I take yoga nearby, and I hold meetings at the coffee shop down the street. My studio is my community and I am fascinated by it daily. When I have learned all the names and faces and have memorized the cracks in the sidewalk, I’ll know I’ve become too comfortable and will move on. Who are you admiring these days? Nathalie du Pasquier of Memphis Design. She's a beautiful painter, designer, conceptual artist. Her website is something I love to look at for inspiration because it feels like a living piece that changes and reflects her. I love that she applies her creativity to any and every medium.
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FRIENDS ARE FOR...
SMOKED TROUT SMØRREBRØD: JIHAN ASSEMBLES THIS AFTER HER GUESTS ARRIVE, RIGHT BEFORE SERVING. IT'S AN OPEN FACE SANDWICH THAT IS BRIGHT AND CITRUSY— BALANCED WITH A SMOKY, SALTY SAVORY FINISH.
What role has travel played in your life? I was raised to be curious and explore. My mother, a high school French teacher, would save throughout the year and every summer, we’d go backpacking. We’ve traveled throughout Europe, South America, Asia, and North Africa. This was the best education in the beauty of humanity. I still travel as much as possible, and it's that that beauty that motivates me. What inspires your work at Geronimo? How has it evolved? The creations I make for people are something I do from my heart. I didn't start Geronimo to make money. It means everything to me because it is my voice and how I express myself. Years have passed and it's no longer my exact style because I've changed—my wardrobe has morphed, my motivation has shifted, and I’ve developed new interests. The balloons are like a dear, sweet friend that I will always love and have in my life—even as I continue to move forward. What’s next for Jihan? I found this funny three-wheeled truck, a Tuk Tuk, on Craigslist. I’d been wanting to start a food project rooted with a street presence. I love street food culture—when I travel, it’s what I usually seek. I find it’s a great way to experience a city and meet people. Right now my Tuk Tuk is open nights and I'm making crepes and dosas. What’s your secret to happiness? I was taught two lessons in my childhood. The first was "bloom where you are planted" and the second was that I could always, always, always be empowered to reinvent myself and change the outcome. I feel like my happiness comes from playing between these two ideas. I find strength in overcoming and loving any circumstance as a choice I make, but am also wildly passionate about directing my destiny and being able to disrupt any unfavorable situation by recalculating my path.
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Smoked Trout Smørrebrød SERVES 4
1 baguette, cut into 4 pieces, sliced lengthwise olive oil salt and pepper, to taste mixed greens like pea shoots, arugula, watercress 1 lemon, just the juice sumac 1 small red onion 1 cup cornichon juice 6 cornichons, cut lengthwise 12 oz smoked trout 1 cup fresh ricotta 1 avocado, thinly sliced 1 Meyer lemon, thinly sliced 1. Drizzle the baguette halves with a little olive oil and some salt. Put on a tray. 2. Mix the greens, 2 tablespoons olive oil, ½ of the lemon juice, some salt, pepper, and sumac in a bowl and add to the baguettes. 3. Mix red onions, cornichon juice, and the rest of the lemon juice. Let it sit for a little while and place on top of the greens. 4. Top with cornichons, trout, ricotta, avocado, and lemon.
Ginger Citron MAKES ABOUT 10 COCKTAILS
5 oz fresh peeled ginger 2 cups water 1 cup sugar 20 slices dehydrated citrus 4 limes, just the juice 1 cup gin 1 small bottle sparkling water nutmeg pinch of cinnamon 1. Place ginger and water in a food processor and blend until smooth. 2. Place in a saucepan with sugar and bring to a boil. 3. Let it simmer for 10 minutes. Cool. 4. In a large pitcher, add ginger syrup, lime juice, gin, and the dehydrated citrus. 5. Add ice and muddle together. 6. Add sparkling water, grate a little nutmeg on top, and add some cinnamon. Mix well and serve.
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Sweet Paul Makerie Text by Elsa Mora Photography by Linda Winski There are two types of foods that humans need to stay alive; one of them feeds the body and it has taste, color, texture, aroma… while the other is invisible, but we need it to feed our soul. At the Sweet Paul Makerie Creative Retreat this year, everyone had the pleasure to enjoy a delicious combination of both. Creativity, curiosity to learn new things, the tactile joy of playing with different materials, the spontaneous interaction with others, and being open to the unexpected—those are important things that the soul needs to activate and express its full potential. Unfortunately, we tend to neglect them in our busy lives. But there are people in the world doing the precious work of facilitating these experiences. Among them, I give the gold medal to Sweet Paul Magazine and the Makerie. Teaching at the retreat this year was extremely inspiring to me. Seeing my students use their hands creatively, the stimulating conversations, the spectacular location, it was all magical and energizing. As soon as I started driving back home, I felt as if I was leaving a wonderful family behind. But I know that I will see them again, because these retreats generate a magnetic energy that keeps all of us connected.
TERRAIN’S SUN PRINT CLASS; GREAT PORTRAIT BY WILLOW THORNEATER; PAUL AND GUEST OF HONOR TIFFANI THIESSEN; PAPER CUTTING CLASS; THE AMAZING MAKERIE GANG; PATTI PAGE'S COOKIE DECORATING CLASS; TEREASA SURRATT, JOLINE RIVERA, TIFFANI THIESSEN, AND PAUL; ADORABLE FELTED WOOL LAMBS
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A DV E R T I S I N G F E AT U R E
Pistachio perfection My friends at American Pistachio Growers asked me to share a couple of my favorite summer pistachio recipes! Food+styling+photography by Paul Lowe
Honey & Pistachio Chutney Delight This pistachio chutney is a pure delight! Serve on top of a good round of brie, on toast, or a teaspoon in your tea! MAKES 2 CUPS
½ cup+1½ cups shelled pistachios 1½ cups honey 1. Place ½ cup of the pistachios in a food processor and chop until fine. 2. Place them in a jar with the rest of the pistachios and add the honey. 3. Seal with a lid.
Pistachio Crusted Cauliflower Steaks I often serve these hearty cauliflower steaks in the place of protein for a weeknight meal. The addition of pistachios elevates the flavor and gives the steaks the best texture. SERVES 4
2 large heads cauliflower 1 cup shelled pistachios 4 tablespoons olive oil 1 teaspoon dried thyme salt and pepper, to taste pinch of chili flakes
Makes a wonderful hostess gift or a sweet treat for dad on Father’s Day!
1. Preheat oven to 375°F. 2. Cut the cauliflower into thick slices. You should get 2 slices from each head. (The leftovers scraps can be prepared the same way) 3. Finely chop the pistachios—you can do this in a food processor or by hand. 4. Cover a baking tray with parchment paper. 5. Brush both sides of the cauliflower slices with oil and then sprinkle with pistachios, thyme, salt, pepper, and some chili. 6. Bake until golden, about 15–18 minutes. Serve warm with a simple salad.
americanpistachios.org
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luscious berries cool cocktails indigo bbq flowers + ice
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VISIT US IN WASHINGTON DC + ONLINE! SHOPSALTANDSUNDRY.COM @SALTANDSUNDRY
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THIS & THAT Sweet Paul's picks of the season
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I can't decide if I want this cool lamp in my bedroom or kitchen‌ maybe both. $568, lightwork.nu
Chic and simple porcelain plates in shades of gray. Set of 3 plates. $149, etsy.com/shop/GoldenBiscotti
How cool and practical are these washable suede pot holders? $13, ernstandcompany.com
SUMMER 2016 Okay, I don't have a garden. But I still want these fab boots! $178, shopterrain.com
A very yellow reporter notebook with pen will make a gray day sunny and warm. $14, sous-bois.at
I so want to put my cocktail down on these Carrara Marble coasters. Set of 4, $39, etsy.com/shop/marbleandmetal
Stunning French coffee press in ceramic with a copper pull. $120, yielddesign.co
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SWEETPAULMAG.COM noritakechina.com
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MORMOR'S KITCHEN Back to blotkake Soft, creamy, and wonderfully naughty, this is my favorite cake from childhood Text+photography+styling by Paul Lowe
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GROWING UP, there was one cake that was served every birthday, holiday, and party: a good old blotkake (translated to soft cake). I know it’s a strange name, but it’s kind of appropriate too, as it’s a velvety sponge cake filled with cream, jam, and fresh berries. Both my mom and Mormor mastered this cake—it became a competition between them for who could make the best one. Between you and me… my mormor won. She poured Amaretto over the warm sponge as soon as it came out of the oven. My mom did the same—but with orange juice. It really was my favorite childhood cake. I mean, what’s not to love about whipped cream and berries? It tasted especially good on a warm summer day when we had picked all the berries for the cake an hour before. My mormor said she could taste the sun in the berries—such a charming statement! One year on my mom’s birthday, Mormor had made a big blotkake and I nagged her to be the one to carry it into the dining room. I slipped on something and half the cake ended up on the walls and the rest on the floor. It was actually kind of funny—a real Laurel and Hardy moment. The only one who didn't laugh was our dog Snipp, as he was too busy eating the cake that was all over the floor.
1. Preheat oven to 350°F. 2. In a large bowl, beat butter and sugar until light and creamy. 3. Add flour and baking powder and mix well. 4. Stir in the egg yolks and milk. 5. Pour the mixture into 2 9" round cake pans covered with parchment paper. 6. Bake mixture in the middle of the oven for about 25 minutes. Cool on a wire rack. 7. While cooling, soak the sponge in Amaretto. 8. While the sponge is still cooling, beat heavy cream and sugar to soft peaks. 9. Once cool, place 1 sponge on a serving dish, top with jam, strawberries, and cream. Place the other sponge on top and cover with the rest of the jam and cream. 10. Finish with berries and mint. Let the cake sit for 1 hour in the fridge before serving.
Blotkake SERVES 8–10
1½ tablespoons butter, softened ²⁄3 cup sugar 11⁄3 cups all purpose flour 1 teaspoon baking powder 5 egg yolks 1 ⁄3 cup whole milk 4 tablespoons Amaretto ½ pint heavy whipping cream 2 tablespoons sugar 1 cup strawberry jam 1 cup sliced strawberries 1 cup mixed berries fresh mint
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PUT A LID ON IT! The essential guide to canning and preserving
Okra pickles
With fermentation and seed preservation, okra gets the respect it deserves Food+styling by Michaela Hayes Photography by Paul Lowe
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Smoky Pickled Okra MAKES ABOUT 2 QUARTS
STARTING A FARM has given me a whole new appreciation of plants and where they come from. I first heard stories about the history of okra in the United States at the Black Farmers and Urban Gardeners conference in NYC in 2010. My friend Chris Bolden-Newsome, an urban farmer and teacher in Philadelphia, led a workshop where he spoke about food sovereignty movements around the world. One of the stories he told was about okra and how it was a food so treasured that when Africans were enslaved and brought to the US, they wove the seeds into their hair. It is such a powerful story and has stuck with me. In this day and age, when most of us can go to a grocery store and buy food from around the world, the thought of saving seeds to protect our future food source seems unnecessary. Coming to the farm has reaffirmed for me that it is not. Seeds are power, and whoever controls the seeds controls our ability to grow food. There are some amazing people out there saving and keeping seeds in danger of being lost as food crops, and we are happy to support them. We have also already started our own seed keeping— saving seeds from a number of plants last
season and growing them again this year. In this way, we preserve the natural cycle of seeds. In honor of the people who brought okra seeds to this country, and of the evolution of okra as a staple in southern cooking, I created this recipe for pickled okra. Drawing on inspiration from Edna Lewis—a chef, early proponent of seasonal southern cooking, and granddaughter of a man freed from slavery—I wanted to incorporate the smoky flavor that bacon brings to okra dishes (without actually adding the bacon!). I often encourage my students to think of fermentation as cooking without heat, so breaking a cooked dish down into fermentable components is sometimes where I start. Smoked paprika seemed like a natural to accomplish the smoky flavor, and the addition of a little black tea helps to round that flavor out. These pickles are beautiful! The paprika gives them a warm red glow. Keeping the pods intact and pickling them through fermentation helps them stay crisp. We like these pickles so much that we’re selling them at market now. You can find out where on our website, crockandjar.com.
2 quarts okra, stems trimmed 1 quart water (filtered or de-chlorinated) 2 tablespoons coarse sea salt 8 cloves garlic, halved 1 large shallot, quartered 2 tablespoons black peppercorns 2 tablespoons mustard seed 2 teaspoons smoked paprika 1 teaspoon loose black tea leaves 4 sprigs fresh dill 1 bay leaf parchment paper 1. Wash okra and trim the ends, being careful not to cut open the pods. 2. Mix water and salt to form a brine. 3. Add garlic, shallot, spices, tea, dill, and okra to the bottom of a half gallon jar. Cover with brine. 4. Crumple a large piece of parchment paper and push on top of okra to keep it submerged in the brine. 5. Cover the jar with a clean towel, securing it with a rubber band so the contents are protected from critters but can still breathe. 6. Store the jar in a cool place (65 to 75º F) for 1 week to 10 days. 7. When the okra is sufficiently sour, cover the jar tightly with a lid and refrigerate. Enjoy your pickles within 3 months.
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Woof When Paul & Hugo met Chloe The big eyes, the tongue, the overall cuteness. Let’s face it—she is a star! Photography by Alexandra Grablewski
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I FIRST saw Chloe Kardoggian when a friend told me to look her up on instagram. It was love at first sight. Hugo and I met up with Chloe and her mom, Dorie Herman, and I asked Dorie some questions while Chloe and Hugo were playing. Tell us the story of how you got Chloe. Chloe was born in Florida on May 11, 2004. Too small to breed, she was given away. She bounced through three homes in one family. Eventually she wound up with an elderly grandmother. When Chloe was nine and the grandmother could no longer care for her, the woman's granddaughter (a friend of a friend of mine) worked to find Chloe a home. My own dog had just passed, and I was looking for a dog just like her. After she came to live with me in New York City, I started an Instagram account to keep Chloe's old family updated on her new life. She was so photogenic! We started having some fun with captions and photos. Soon enough, Chloe's followers were climbing through the thousands. Now Chloe is taking the world by storm! Her growing fan base totals around 100,000 across all social media platforms, which she uses to spread the word about senior adoptions and Chihuahua rescue. What makes Chloe such a special dog? That tongue! It is always poking out, because she's only got two teeth (a common side-effect of the overbreeding of small dogs is dental disease, so she's had most of her teeth removed). Between the tongue and big eyes and tiny body, she's just the derpiest thing I've ever seen. She also breaks all the stereotypes about Chihuahuas. Most people think they're barky, bite, and are generally unfriendly. Chloe loves everyone, hardly ever barks, and wouldn't ever bite (even if she could). How did you get involved with Senior Dogs? When I was a few months in to Chloe's Instagram, I was contacted by Susie's Senior Dogs (an organization that places senior dogs in homes) to do an interview. It was brought to my attention what a
problem seniors being abandoned was. Many seniors wind up homeless because their owners get sick or pass away, or sometimes people turn them in to shelters because they're just “too old”. It really woke me up to a new mission: using Chloe's face and sweet personality to show the rich lives senior dogs lead. And it was especially important with Chloe because Chihuahuas are one of the top breeds found at shelters—right up there with Pitbulls. I later learned about Foster Dogs Inc.’s Fospice program, which finds foster homes for elderly and terminally ill dogs that are unable to be adopted. Fospice provides the dogs with creature comforts like new beds, treats, toys, and even a professional photo shoot. I loved the dignity it gives these dogs, and it became a personal mission. To date, we have raised over $4,000 for this initiative.
CHLOE'S MOM DORIE CREATED THIS HOMEMADE PHOTO ALBUM USING HOME-PRINTED MATTE PHOTOS, GLUE DOTS, GOLD CARD STOCK, GOLD WASHI TAPE, GOLD PEN, AND FOR THE COVERS, RECYCLED CARDBOARD GIFT BOXES. DECORATIVE BINDER CLIPS WITH THEIR SPRINGS REMOVED HOLD IT ALL TOGETHER.
Chloe is clearly a little diva. Her calendar must be full. A busy day can mean getting up very early for a news segment (she has been on The Today Show!), doing a photo shoot, or appearing at an event. Alan Cummings directed a short film featuring Chloe and some of her Instagram friends, and she posed on the red carpet and appeared at the premier in Times Square. There can be meetings about future projects and partnerships. And we always take time to post Instagram and Snapchat photos throughout the day. Luckily she gets to sleep through that last part a fair amount—a senior girl needs her rest! Read more about Chloe at chloekardoggian.com. SWEETPAULMAG.COM 61
WOOF
FETCH
Quirky finds for you and your best pal Personalized mug, $25, etsy.com/shop/lovealicemugs
SWEET PAWS
Doing our best for our most loyal companions
Fostering the path home
All dogs go to heaven pin, $10, wkndrsshop.com
Sometimes the best houseguests have tails and shed a little Text by Dorie Herman IN 2009, Sarah Brasky, Foster Dogs Inc.'s Founder and Executive Director, saw a gap between dog rescuers and those who wanted to help but didn’t know how to do so. Brasky began her mission to ease the process of fostering dogs by providing supplies, networking opportunities, financial assistance, and educational support. “If we host an adoption event, we’ll pay for your dog's taxi ride there. If you can’t attend, we’ll pick up the dog and bring him for you. We want it as low-cost and low-stress as possible for all rescuers and foster parents involved,” says Brasky. To date, Foster Dogs has posted over 3,500 dogs on its website and currently moves about 30 dogs per month out of shelters and into foster and/or adoptive homes. Beyond traditional fostering, Foster Dogs is also committed to several related initiatives. Fospice places homeless elderly and terminally ill dogs in permanent foster homes and supplies them with vet care and creature comforts. Operation Foster Bound shines a light on hard-to-place fosters stuck in kennels and shelters and gets them into homes by providing training, reimbursement for food, and even a custom cartoon of the dog. In 2016, Foster Dogs has taken its mission national, with a foster dog manual called What to Expect When You’re Fos’pecting, which can be downloaded free at fosterdogsnyc.com. The manual guides fosters through the nuts and bolts of fostering and provides helpful resources. “There are homeless dogs all over the country that are brought to New York City, but if more people nationwide foster in their city, more dogs' lives can be saved." Read more at fosterdogsnyc.com.
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BOCCE'S TREAT IN A TIN These are my boys’ favorite treats. All veggies, no wheat, perfect for dogs with allergies. $16 boccesbakery.com
Pin cushion, $58 elenorbostrom.tictail.com
A DV E R T I S I N G F E AT U R E
Sweet summer coolers
To make the world's best iced coffee, start with Organic Valley Half & Half... then just add coffee!
Vietnamese Iced Coffee
Blueberry Iced Coffee with Rosemary
MAKES 4 GLASSES
MAKES 4 GLASSES
1. Start with the syrup. Place water, sugar, cinnamon, cloves, pepper and cardamom in a saucepan and bring to a boil. 2. Let the mixture simmer for 5 minutes. 3. Cool and strain. 4. Place coffee, Half & Half and ½ cup of the syrup in a cocktail shaker. Add ice and shake well. 5. Pour into glasses and enjoy.
1. Start with the syrup. Place water, sugar, cardamom, blueberries and rosemary in a saucepan and bring to a boil. 2. Let the mixture simmer for 5 minutes. 3. Cool and strain. 4. Place coffee, Half & Half and 1 cup of the syrup in a cocktail shaker. Add ice and shake well. 5. Pour into glasses, garnish with fresh rosemary and enjoy.
2 cups water 1½ cups coconut sugar 4 cinnamon sticks 4 cloves 5 black peppercorns 10 cardamom pods 2 cups cold brew concentrate 1 cup Half & Half ice
2 cups water 1½ cups sugar 10 cardamom pods 1 spring fresh rosemary 15 oz frozen wild blueberries 2 cups cold brew concentrate 1 cup Half & Half ice fresh rosemary for garnish
organicvalley.coop
Food+styling+photography by Paul Lowe
A DV E R T I S I N G F E AT U R E
Colorful Cabinet Knobs Spruce up cabinets and drawers with inexpensive plastic knobs that you dye yourself with Rit DyeMore for synthetics! Crafts+styling+photography by Paul Lowe
SUPPLIES: white plastic cabinet knobs Rit DyeMore water small saucepan 1. Add 40% water and 60% DyeMore to a small saucepan. 2. If you want the dip-dyed effect the dye bath should just reach the middle of the knobs once added. 3. Heat dye bath to just below boiling point. 4. Add your knobs and leave them in for 45–50 minutes. The longer they stay in the dye the darker they become. 5. Take them out of the dye bath, rinse until water runs clear of dye, allow to dry, and install! For more info on Rit DyeMore visit ritstudio.com
Sponsored by Rit DyeMore America’s Favorite Dye
Be Brilliant with Color
Summer 2016
WHEN I think of summer, I think of my annual escape to Fire Island. And when I think of Fire Island, I think of BBQ, beaches, and the color blue: blue water, blue sky, blue denim, and the blue shells I collect off the sand. What's the color of your summer?
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Food+styling+photography by Paul Lowe
Cooking and collecting seashells are my two favorite Fire Island traditions. Those amazing blue shells—and all that cooking—is the inspiration for this story 66 SWEETPAULMAG.COM SUMMER 2016
GRILLED ASPARAGUS WITH CUCUMBER SALAD & EGG
Recipes by Donna Hay, The New Easy Text+styling by Paul Lowe Photography by Alexandra Grablewski
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ORANGE & ALMOND CAKE
Ramadan Crafts+recipes by Manal Aman | Styling by Paul Lowe | Photography by Alexandra Grablewski
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Dates Topiary
Whirling Dervish Place Settings
Manal Aman is a young Canadian who is a rising craft star. She also happens to be Muslim and entreated me to do a Ramadan story together. As I think it’s always important to learn about other traditions, and I was inexperienced with the customs of Ramadan, I jumped at the chance! We sat down over a cup of coffee and talked about everything we have in common: our love of food, crafts, and our inspiring grandmothers SWEETPAULMAG.COM 89
rozen beauty Crafts+styling+photography by Paul Lowe
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One of my favorite things to do as a kid was make ice lanterns. We would make them before a party and place them outside to welcome guests. It’s amazing what you can do with some water and flowers!
FLOWER BOWL
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Berry
Crush 104 SWEETPAULMAG.COM SUMMER 2016
The warm summer weather brings an abundance of lush and colorful berries. China squirrel shows us how to create natural berry dyes for fabric and paper then teases our summer thirst with icy cold fresh raspberry lemonade. For the fashion conscious we also have fun blushing pink ombre popsicles to cool you down together with pink scoops of delicious roasted strawberry ice cream
Crafts+styling+photography by China Squirrel SWEETPAULMAG.COM 105
SUMMER FRUITS Kneel down in the garden and listen to the plants grow. Having carefully tended the summer crop, now’s the time to reap a juicy harvest. The summer bounty swells from the beautiful black earth. Hot days give way to quenching afternoons, when drinks on the patio beckon. Revel in the simplicity of summer fare‌ just picked
Food+styling+photography by Melina Hammer 112 SWEETPAULMAG.COM SUMMER 2016
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Who ’s a pretty
cocktail? Our summer cocktails are so pretty and tasty that they just can’t get enough of themselves. Talk about vain cocktails! Recipes+food+styling by Janine Kalesis Styling+photography by Paul Lowe
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Ginny Fiz SWEETPAULMAG.COM 123
Red inspiration Crafts+styling+photography by Dietlind Wolf
BEAUTIFUL HAND DRAWN PAPER AND CHAIR BY LESLIE OSCHMAN, SWARM.COM 128 SWEETPAULMAG.COM SUMMER 2016
Sweet Paul’s Dietlind Wolf came upon these amazing vintage sample books at a flea market a little while back. She was instantly inspired by the colors to create these craft projects for you all. Bright red in summer feels so fresh and new!
From Live’s farm
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Marzipan Cake
Food+styling by Marianne Gjengedal | Photography by Aina C Hole
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An American in
Havana Experiencing a cross-cultural old-world mashup in modern civilization’s lost city Text+photography by Michael Marquand
OPPOSITE PAGE: CRATE OF GREEN ORANGES FOR SALE; GIRL HOLDING A FRESH COCONUT DRINK WITH RUM; OLD WOMAN ON THE STREETS OF HAVANA; COLORFUL GRAFFITI IN OLD HAVANA; OLD AMERICAN IN THE CENTRAL DISTRICT; STREET PERFORMER BUSKING; FRESH MOJITO THIS PAGE: CUBANS HANGING OUT IN FRONT OF COLORFUL BUILDINGS IN OLD HAVANA IN THE EARLY EVENING
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