SUMMER 2012 • NO.

9
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Table of contents
5 What’s up Sweet Paul?
7 Contributors
10 Recipe Monday
12 My happy dish
14 Crafty Friday
16 Gorg-wanna handmade
18 Keep your eye on
24 From Mormor’s kitchen
26 One for the season
28 Travel
32 Gorg-wanna design
35 Will’s picks
40 Woof
42 A Renaissance woman
46 Gorg-wanna kids
48 Wine
51 Cupcake

features
54 Beach life
66 Paletas
72 Perfect day for a picnic
82 Neon
90 Seafood
102 Memories & inspiration
110 Mix it!
116 Herb garden without a garden
124 Party time
132 BBQ burgers

142 Pantry confections

144 Next time!

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 What’s up Sweet Paul?

Summer means different things to different people. For me it means beach life. I really love the beach and
the ocean. (Well, I did have a few years after I saw the movie Jaws where I could not even enter a pool without
looking for that big white bastard.) For me there is nothing more refreshing than the feel of warm wind and
the not-too-cold ocean on your skin.
I not only love the beach life but also the fashions that go with it: straw hats, blue and white bateau stripes,
white linen pants, espadrilles, straw bags, etc. I should have had my heyday in Deauville hanging with Chanel
and looking fab. But as that is not an option anymore I just have to do with what I have.
When I go to the beach I’m never empty handed; a basket with good food and good drinks, a folding chair
(I don’t like lying on the sand), and a huge parasol go with me–remember I’m Norwegian and my skin burns
as soon as it comes in contact with sun. But when I’m finally there under my parasol with a good book in my
hands, I can truly say that I’m experiencing a piece of heaven.
Until the kids start screaming, that is.

Have an AMAZING SUMMER everyone, & ENJOY!

S W E E T PAU L S U M M E R 2 0 1 2 | 5
 Paul Lowe
Editor in Chief
paul@sweetpaulmag.com

Joline Rivera Paul Vitale

Art Director Marketing & Business
joline@sweetpaulmag.com Development Director
paulvitale@sweetpaulmag.com
Nellie Williams
Graphic Designer Advertising Inquiries
nellie@sweetpaulmag.com advertising@sweetpaulmag.com

Will Taylor General Inquiries

Market Editor info@sweetpaulmag.com
will@sweetpaulmag.com

Laura Kathleen Maize

Copy Editor
laura.maize@gmail.com

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Contributors
”What’s
your best
summer
food
memory?”
SUSANNA BLAAVARG
Photographer, New York
Cooking together with friends
and family at my summer house.
That’s where all my best food
moments happen.
ALEXANDRA GRABLEWSKI JIM HENSLEY
Photographer, New York Photographer+writer, Oslo
My Mom makes hands-down the Our neighborhood was serviced
best blueberry tart–homemade by an actual Harley-Davidson-
crust and all. With a little vanilla powered three-wheel ice cream
ice cream on top, it is the very car. Out of the dry-ice fridge in
taste of summer. the back came the best banana-
flavored popsicles ever.
COLIN COOKE
Photographer, New York
A big bowl of freshly sliced
yellow and red tomatoes,
fresh mozzarella, and basil
leaves, sprinkled with olive oil,
sea salt, pepper, and balsamic
vinegar, at a friend’s backyard in
Sag Harbor.
FRANCES JANISCH
Photographer, New York
Eating watermelon and grilled
corn (or mielies as we called
them) next to the pool, then
diving in to wash it off.
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DIETLIND WOLF
Stylist+photographer, Hamburg
A cake I had in my childhood on
a summer vacation in Austria. I
still feel the unforgettable taste
of that warm apricot tarte.
LAURA KATHLEEN MAIZE
Copy Editor, Toronto
Eating BBQ on the hottest day
of the year at a newly opened
restaurant that didn’t have
A.C. I certainly didn’t look my
best, but I’ll never forget that
smoky flavor.
LINDA PUGLIESE
Photographer, New York
My first taste of rosemary
sorbet.
MEG SMITH
Photographer, San Francisco
My mom would always make
individual shortcakes–we would
dollop whipped cream on them
and then top them with straw-
berries and blueberries for the
Fourth of July.
WILL TAYLOR
Market Editor, London
I remember spending sun-
soaked afternoons on our
porch in Kefalonia, my
Mum next to me, both of us
furiously chopping red onions,
feta cheese, tomatoes, and
cucumbers for a Greek salad.
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ABBY STOLFO
Food Stylist, San Fransisco
Picking tomatoes from our little
garden when I was a kid. The
fresh, distinct smell of tomato
vines is glorious and the fruit
was perfect straight from the
garden and doused in salt.
JOLINE RIVERA
Art Director, Chicago
The smell of fresh tortillas
wrapped around bacon, and
cilantro and tomatoes my
grandfather and I would pick...
still warm from his garden.
NELLIE WILLIAMS
Graphic Designer, Chicago
Growing up, my sister and I would
walk to the corner ice cream
shop every summer, all summer
long. I ordered my favorite every
time... two scoops of orange
sherbet on a sugar cone.
MICHAELA HAYES VIOLA SUTANTO
Chef+food preservation queen, Stylist, San Francisco
New York Durian popsicles from the local
As a child of five or six, sitting ice cream truck.
outside at my friend’s beach
house eating homemade
granola.
HECTOR SANCHEZ PAUL VITALE
Photographer, New York Crafter+writer, New York
After a day of spearfishing with My dad sneaking me sips
my brother back home in Key from his can of beer while
West, we usually fry up our we barbequed.
catch and serve it with black
beans and an avocado-and-
tomato salad (Cuban style).
SARAH OSTER SHASHA
Writer, New York
One of my favorite summer food
memories is from my summer
camping trip to Maine a couple
of years ago. Campfire foods are
the best, hands-down.
Want to see your ad in
Sweet Paul Magazine?

email us at
advertising@
sweetpaulmag.com
S W E E T PAU L S U M M E R 2 0 1 2 | 9
R E C I P E M O N D AY

DILL DREAMS

Food+styling by Paul Lowe

Photography by Alexandra Grablewski

I often dream about food, and

this salad was created after
a dream I had about dill and
smoked trout. Now I have to start
dreaming of Oprah calling me!

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Smoked Trout Salad with Beets & Dill
SERVES 4

Salad:
2 small heads Boston lettuce, cleaned
4 beets, cooked, peeled, and sliced
2 oz French beans, cooked for 30
seconds then put into ice water
6 oz smoked trout, in pieces
fresh dill
salt & pepper, to taste

Dressing:
1 cup Greek yogurt
juice from 1⁄2 a lemon
1 tablespoon dill, chopped

1. Place lettuce, beets, beans, trout, and

dill on plates. 2. Sprinkle with some salt
and pepper. 3. In a small bowl, whisk
together yogurt and lemon juice, and
sprinkle chopped dill on top. 4. Season
the mixture with salt and pepper.
5. Serve the salad with the dressing,
some good bread, and a glass of dry
white wine.

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MY HAPPY DISH

ORANGE YOU GLAD

Recipe by Kris Mullen
Styling by Paul Lowe
Photography by Linda Pugliese

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THIS DISH makes me HAPPY because...

it reminds me of the long summer afternoons of my

childhood–running through sprinklers with the
kids in my neighborhood, taking a bite of an orange
creamsicle as the hot sun melted the cool
treat and it dripped down my hands. Summer
seemed to last as long as the school year and
each day was an adventure.

Orange Creamsicle Milkshake

SERVES 4

¾ cup freshly squeezed orange juice

1 teaspoon orange zest
1 tablespoon coconut oil
...long SUMMER afternoons
1 cup light coconut milk ...running through SPRINKLERS
1 ripe frozen banana
1 teaspoon pure vanilla extract ...each day was an ADVENTURE
1 teaspoon natural orange extract
1 tablespoon agave
ice cubes

1. Combine orange juice, orange zest, coconut oil, coconut

milk, banana, vanilla extract, orange extract, agave, and ice in a
blender and pulse until smooth. 2. Pour into glasses and serve.

MY
HAPPY DISH
RECIPE Kris Mullen and her ORANGE
WINNER! CREAMSICLE MILKSHAKE!

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C R A F T Y F R I D AY

PRESERVING SUMMER

Craft+styling by Paul Lowe I used to love pressing flowers

Photography by Alexandra Grablewski
when I was a kid. This project
lets you preserve a little piece of
summer all year around.

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Summer Shadow Box
YOU WILL NEED:
shadow box, mine is from westelm.com
pressed flowers
cut-out flowers from photos
pins
hot glue gun

1. Cut the flowers so that they fit in the

box. 2. Hot glue pins on the back of them
and gently press them into the back of
the shadow box. 3. Try to layer them so it
looks like a garden.

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G O R G -WA N N A H A N D M A D E

HANDMADE BRIGHTS FOR HOT SUMMER DAYS

Yes / No cushion, $47,

supermarkethq.com

PHOTO : SHOW PONY

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 2.
1.

3.

4.

5.

6.

7.

1. Fine art beach umbrella photograph, $25, etsy.com/shop/alicebgardens

2. Handwoven Turkish bath towel, $28, etsy.com/shop/TheAnatolian
3. Neapolitan stripe custom iPad case, $60, etsy.com/shop/PencilShavingsStudio
4. Handprinted iPhone4 case, $15, etsy.com/shop/BlissfulCASE
5. Handblown glass tumblers, $144, etsy.com/shop/alisglassdesigns
6. Handpainted vase, $32, etsy.com/shop/owlcreekceramics
7. Handpainted neon canvas tote, $64, etsy.com/shop/JoynerAvenue

S W E E T PAU L S U M M E R 2 0 1 2 | 1 7

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KEEP YOU R E YE ON

SUGAR RUSH

Text by Sarah Oster Shasha

Photography by Susanna Blaavarg

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Tales from a magical How did you come to start baking? My grandmother baked
cookies with one of those cookie guns with all the attachments
cookie place. for making different shapes, and she brought them to us every
time she visited. They were very special to us (Nana cookies,
I recently had the we called them). After college, where I studied painting and
sculpture, I moved to New York City and started making cookies
pleasure of visiting a for friends and found that people loved them. I got the idea to try
magical place–a place to sell them to stores in Soho to supplement my income as an art
where imagination was teacher and painter, and they took off!

the main ingredient Did you always want to bake? I never thought about baking
and cookies were the until it happened. It was a combination of craft and art that
canvases. Patti Paige’s seemed like a natural fit for me, and I figured it out as I went
along. There was nobody (I knew of) who made these kinds of
bakery is other-worldly. cookies–which was great, because I think I benefitted from not
After a few cookies and knowing any rules. Now there is so much info and product out
a moment to catch my there to make it easy. I am glad I started before that happened.


breath, we sat down and I What inspires you? I am inspired by art and design, nature,
asked her a few questions. everyday objects, store windows, patterns, wall paper. I love

S W E E T PAU L S U M M E R 2 0 1 2 | 1 9
primitive shapes and layers of color. I like using my hands to
make many things (the cookies) all look the same, because no
matter what, the imperfections and differences are always
there giving it character and life–it’s nostalgic and modern at the
same time.
I also have great assistants. I always hire artists, including my
daughter, so there is always a lot of collaboration and many ideas
flowing. We take every step so seriously but in the end the result
is just pure fun.  
  
Where do you go to be inspired? I find inspiration in thrift
stores, flea markets, old book stores, and the streets of New
York. Also, just hanging out in my studio with all my ingredients
and materials. I have so many ideas that I want to try–there is
never enough time. One idea leads to the next. Many don’t work
out, but when an idea hits it’s really fun. And I am picky–it took
me over a year to finally like my yoga pose cookies–the shape
was not right at first.  When I finally liked what they looked like, we
made them–10 poses, and everyone loves them (even Oprah!).
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What cookie-baking tips would you give a novice baker (like
myself) to ensure perfect cookies? You want a good recipe–
one that keeps its shape after you cut it out. The next most
important thing is learning how to work with the icing. There
are at least five different consistencies of icing that you need to
be able to do anything you might want to do on a cookie. The
possibilities are endless when it comes to cookie or
cake decorating.
          
Would you ever consider teaching classes? Yes! I have been
thinking about this just recently, actually. There is so much
interest now. I have taught workshops in the past and people
always have fun and great results. People are amazed at what
they can do with a few pointers.  
 
What’s the best part about what you do? There is something
exciting about starting with a bunch of raw ingredients and
having an idea of what will happen–but also not having complete
control so there are surprises to deal with.
 KEEP YOUR EYE ON

I never thought about baking

until it happened. It was a
combination of craft and art
that seemed like a natural fit
for me, and I figured it out as I
went along.

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FROM MORMOR’S KITCHEN
FORBIDDEN SWEETNESS
Text+styling by Paul Lowe
Photography by Alexandra Grablewski
Growing up we used to have a big, beautiful garden. It was
a bit bizarre as it was a hill garden, but my grandmother
and mother had turned the hill into something very pretty
with roses, fruit trees, and tons of rhubarb. How I loved
rhubarb when I was growing up! I would usually ask my
grandmother for a tin cup of sugar and I would dip the
rhubarb into it and eat. It was so good, but of course,
the worst thing for my teeth. Sugar and acid together–
not good.
After my annual check-up at the dentist, my parents
decided that young Mister Lowe was banned from the
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rhubarb plant. I would sneak out and steal rhubarb, but
after my dad found cups of sugar under my bed, they put
a stop to it for good.
After I sulked for days, my grandmother told me
she would make me a treat. She cut up rhubarb and
strawberries and cooked them with water, sugar, lemon
juice, vanilla, and fresh basil. She called it Paul’s Sweet
Soup. It was amazing, and served chilled, all the flavors
became one.
I make this soup every summer. It’s perfect on a hot
summer day.
Paul’s Sweet Summer Soup
SERVES 4
“How I loved rhubarb
when I was growing up!
3
3
cups chopped rhubarb
cups strawberries, chopped and hulled
I would usually ask my
juice of 1⁄2 lemon grandmother for a tin cup
4
1
cups water
cup sugar
of sugar and I would dip the
1
⁄2 vanilla bean, seeds scraped out rhubarb into it and eat. It
6 fresh basil leaves
was so good.”
1. Place rhubarb, strawberries, and lemon juice in a large
pot and stir until the rhubarb starts to fall apart. 2. Add
the rest of the ingredients and let the soup simmer for 15
minutes. 3. Taste to make sure it’s sweet enough. 4. Strain,
making sure all solids are out of the soup. 5. Chill for 1 hour
before serving.

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ONE FOR THE SEASON

THE BEST SUMMER PICKLE

Recipe+text by Michaela Hayes

Styling by Paul Lowe
Photography by Linda Pugliese

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Sometimes preserving food is about
storage or added health benefits, and
sometimes it is about pure flavor.
Such is the case with these quick
pickled radishes.
Radishes are a relatively new love of mine. I was working at
Tabla, an Indian restaurant in New York, when our relationship
deepened. As a cook on the garde manger (cold dish) station, I
prepared radishes in at least seven different ways during each
service. I asked the chef once why we used so many radishes–
he said that they reminded him of his father, who ate them with
every meal. Radishes inspire affection.
There are many varieties of radish to choose from, some
more spicy than others. The beauty of a radish is beyond
compare: breakfast radishes broadcasting their spicy side in
red and white; globe radishes in Easter egg colors surrounding
creamy white flesh; pungent black radishes; and the divine and
aptly named watermelon radishes. Cool, sharp, and always
crisp, radishes make great pickles.
I created this radish recipe for my friend Meena’s birthday.
She was having a potluck-style taco-bar party and asked me
to bring some pickles. Between the red radishes and the red
onions, these pickles add color and zing to any summer dish, be
it tacos or a cool summer salad.

Pickled Radishes with Onions

MAKES 2 PINT JARS

1 cup water
½ cup and 2 tablespoons cider vinegar
1 tablespoon honey
zest and juice of ½ lime
1 clove garlic, sliced
2 tablespoons minced ginger The beauty of a RADISH
2 teaspoons salt
pinch of cracked black pepper is beyond compare.
1 tablespoon coriander seeds, tied in a sachet
1 bunch radishes, sliced
½ medium red onion, thinly sliced
1 sprig of mint, leaves removed and thinly sliced

1. In a medium saucepan, add all ingredients except the

radishes, onions, and mint, and bring to a boil. 2. Turn off the
heat and stir in remaining ingredients. 3. Let the pickles cool at
room temperature, then move to jars and store, covered, in the
refrigerator.
The pickles will be at their best if you let them sit at least one
day before eating. Enjoy!

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 T R AV E L
A COLORFUL PERSPECTIVE
Photography by Will Taylor
Join Sweet Paul’s market editor, Will Taylor, as he navigates canals, trains,
bicycles, and trams to discover the brightest places to eat, sleep, and shop in
and around Amsterdam’s creative Jordaan district.
“You’re the first guy we’ve ever had stand behind the counter
here and we love it! Are you sure we can’t tempt you with a
job?” the warm and upbeat shop assistant called to me as she
arranged a collection of bright vases upon a shelf. I stood in one
of Amsterdam’s most colorful stores, Kitsch Kitchen, and had
somehow ended up behind the checkout desk. Only meaning
to jot down my details for the storeowner, I was soon mistaken
for a shop assistant. But given my love for colorful design, I
decided to go along with it, helping a charming young lady pick
out some mugs for her newly installed kitchen. After joking with
the real assistants that I should be on commission, I was on my
way with the first of many bright buys in hand.
Earlier that day, I had made my way to St Pancras
International Train Station in London to catch a Eurostar train.
In doing so, I had to navigate roads jammed with traffic and a
station awash with stressed commuters–heads down, hurrying
to their destinations. Just five hours later, I had arrived in an
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altogether different city.
I felt at home the moment I arrived in Amsterdam. The
vibrant city is a juxtaposition of bustling, frenetic streets (or
straatjes, as they are referred to locally) against peaceful
canal-side walkways. Stepping out of Central Station and onto
the Stationsplein–one of Amsterdam’s busiest squares–is
a fine example of the former, where a mass of trams, cars,
buses, people, and bikes await. Horns were honking, bells were
tinkling, and street sellers were yelling, yet it didn’t feel stressful
at all. In fact, quite the contrary. Although you arrive into the
heart of Amsterdam’s travel network, you can immediately see
the difference in the approach of getting around. Gone are the
packed car parks–instead you find bike racks at every turn; not
surprising given cycling is the main form of transportation for
the city’s inhabitants. Add in the ever-present rumble of the
trams passing by and you really know you’re in Amsterdam.
Armed with my camera, I hopped onto a tram bound for the
5/29/12 7:30 AM
city’s most colorful shopping street.
Minutes later I was strolling down the Rozengracht, a wide
avenue located in the Jordaan district, an area that is well-
known for its art galleries, diverse shops, boutiques, and fine
eateries. My first stop was Kitsch Kitchen, a veritable feast
of colorful homeware and cookware. Their in-store mural is a
must-see for color inspiration! You can’t miss the store–it has
a pink shop front, just one of the many colorful facades that
charmed me during my visit. You’ll find a vibrant mix of brights
for the kitchen and beyond, from neon-striped wicker baskets
to paint-dipped pots, and polka-dot-printed vinyl materials
available in an array of colors. This is the ideal place to pick up a
fun yet practical memento from your trip.
A short walk up the Rozengracht and I arrived at Nordic New,
a very different color offering. Struck by the sophisticated gray
exterior and blue window display, I ventured inside. The store
specializes in modern Scandinavian furniture accessories and
knick-knacks made mainly by Northern European designers.
I found chic cabinets from Asplund accessories, lighting by
Tom Dixon, and tableware from Iittala, all offering shoppers the
chance to add color to their homes in traditional Scandi style.
The diverse offering makes Nordic New a worthwhile stop on
your itinerary for gaining stylish ideas and introducing color into
your own space.
I was keen to search out a third option in the area, and I hit
the jackpot when I happened upon Raw Materials on the other
side of the street. Raw Materials is like an Aladdin’s cave for
any vintage maven. Expect to find rustic industrial homewares,
vintage signs and packaging, and weathered textures aplenty.
I really liked their A-Z of worn letters; they are a great way to
bring typographic and colorful elements into the same scheme.
I felt at home the moment I arrived
in Amsterdam. The vibrant city
is a juxtaposition of bustling,
frenetic streets (or straatjes, as
they are referred to locally) against
peaceful canal-side walkways.
After an afternoon shopping in the main design district, I was
feeling invigorated and inspired by the welcoming and creative
locals. Amsterdam is a great city to visit with loose plans; enjoy
taking the time to aimlessly stroll the tree-lined canal banks,
popping in and out of small, independent boutiques as you do.
The city embraces color and new stores are opening all the
time. A case in point was discovering the newly opened Mariska
Meijers Amsterdam–they recently opened their premier
location on the Singel Canal. Located just between Jordaan’s
9 Straatjes (9 Streets) and the Bloemenmarkt (Flower Market),
the creative aesthetic of artist and designer Mariska Meijers is a
perfect fit for the area, as it matches the eclectic attitude of the
9 Streets and the colorful floral theme of the market. Be sure
to stop by and shop Mariska’s original designs across a mix of
home accessories and furniture, all complimented by an ever-
evolving collection of art, antiques, and vintage furniture.
Before my visit I’d not considered Amsterdam to be my first
port of call for color inspiration. However, as I arrived back in
London and battled my way across town on the Tube, I closed
my eyes and escaped to my new color love: Amsterdam.
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THREE STYLISH EATERIES

Café George, Leidsegracht 84, cafegeorge.nl

Café George has perfected the balance between feeling fancy
without pompous and welcoming without scruffy. Go for brunch
on a lazy Sunday morning and pick something tasty from their
striking typographical menus.

Pancakes! Berenstraat 38, pancakesamsterdam.com

The blue and white striped awning caught my eye immediately,
as did the smell of their delicious Nutella pancakes! This is an
ideal pit stop to refuel before heading back out to explore.

Mazzo, Rozengracht 144, mazzoamsterdam.nl

This Italian restaurant and cocktail bar in the heart of the city
has a relaxed yet cosmopolitan vibe. Flavors are simple and
bold, just as they should be, and the interior is an atmospheric
and theatrical treat.

SLEEP IN COLOR!

citizenM hotel, Prinses Irenestraat 30,

citizenm.com/amsterdam-city
Possibly one of the best city hotels I’ve ever stayed in, the
citizenM hotel is decked out in colorful designer furniture from
Vitra and is designed to provide luxury on a budget. The offering
is a spacious pod-style hotel in which everything in your room is
controlled by one control pad, right down to the lighting, music,
and blinds! The communal areas are expansive and varied,
offering chill-out zones with comfortable (and colorful!) Polder
sofas designed by Hella Jongerius, as well as a lively bar area.

COLORFUL JORDAAN STORE DIRECTORY

Kitsch Kitchen, Rozengracht 8-12, kitschkitchen.nl

Nordic New, Rozengracht 196, nordicnew.nl
Raw Materials, Rozengracht 231, rawmaterials.nl
Mariska Meijers Amsterdam, Singel 434, mariskameijers.com

HOW TO GET TO AMSTERDAM

European travellers can arrive into Amsterdam

Schiphol by plane or train. International travellers
will fly into Amsterdam Schiphol, the city’s main
international airport. Once through security,
you can get a train from the Schiphol Plaza to
Amsterdam Central Station in around 20 minutes
in a taxi or hired car.

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GO RG -WAN NA D E SIG N

COOL DOWN WITH GRAY

Gray throw, $138

Large vase, $53

Small vase, $40

PHOTO: FRENCH CONNECTION HOME

Small vase, $40

Large vase, $53

Small apothecary jug, $39

All items, frenchconnection.com

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 1.

2.

3.

5.

4.

6. 7.

1. Galvanized treat
pedestals, $38, bhldn.com
2. Linen blanket, $485,
brookfarmgeneralstore.
com 3. 1960s ibm 13.5
standard issue clock, $235,
schoolhouseelectric.com
4. Infinate petals canister, $18,
shopterrain.com 5. Lousie Roe
8.
books pillow, $122, cahetu.
com 6. Lourdes Sanchez
bullseye rug, $137, westelm.
com 7. Jessie chair, $235,
schoolhouseelectric.com
8. Textile basket, $13, hm.com

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www.rwoodstudio.com
handmade in Athens,Georgia USA for 20 years!

for a daily dose of southern beauty, visit our blog:

www.beautyeveryday.com

3 4 | S W E E T PAU L S U M M E R 2 0 1 2
 W I L L’ S P I C K S

A REFRESHING PALETTE
PHOTO: H&M HOME

As the SUN RISES HIGHER and the TEMPERATURE SOARS, create a cooling
retreat at home with the BEST BLUE AND WHITE PICKS for your KITCHEN
AND BEDROOM chosen by Sweet Paul’s market editor, Will Taylor.

S W E E T PAU L S U M M E R 2 0 1 2 | 3 5
 A blue and white color scheme is not only one of the most
classic color combinations available, it’s also incredibly
versatile. There’s a common misconception that decorating
with blue can create “cold” rooms. However, pairing blue hues
with the right shade of white can create spaces that are calm,
refreshing, and tranquil. Let’s take a look at some of the best
buys to help you create the perfect summertime scheme in two
of your home’s key spaces: the bedroom and kitchen.
WILL’S TIP! Adding a patchwork quilt,
such as the Indigo option seen here from
Anthropologie, is a quick way to add in-
stant color and pattern to a bedroom.
1.

BEDROOM SCHEMES
On barmy summer nights and bright sunshine-filled mornings,
it’s important that your bedroom space feels light, airy, and
cool. This can be achieved with a milky-white base palette–
avoid shades that are too stark like Brilliant White, as these
will be too harsh for a bedroom space. You could even opt
for a washed-out Steel Blue, which has added warmth due to
the subtle gray-blue tint. With your base color in place, add
soft blue hues such as Sky and Baby Blue. Next, create visual
interest by adding pattern with the blue tones that you use; a
set of striped bedding or a patchwork quilt is ideal. Finally, add
some wooden elements into the scheme–as well as bringing
texture and dimension to the scheme, these pieces will break
the space up, adding warmth as they do. Make a statement with
vintage doors repurposed as a headboard or go for something
understated like a wooden side table. 4.

3.

2.

1. Patchword indigo quilt, $271,

anthropologie.com 2. Henny cushion
cover, $7, ikea.com 3. Blue floral bedding,
$48, hm.com 4. Renate rug, $20,
ikea.com 5. Blue-star twelve sideboard,
$2091, sweetpeaandwillow.com

5.

3 6 | S W E E T PAU L S U M M E R 2 0 1 2
 KITCHEN SCHEMES
In the kitchen you can afford to be bolder with your chosen
shade of blue because the area is less defined than a bedroom,
where the sole purpose is for sleeping and rejuvenating. In a
kitchen you won’t just cook, you’ll no doubt entertain, do crafts,
write letters, and more all in the same space, and so consider
creating a more energizing and vibrant space when it comes to
choosing your color palette. Here we see how a Bondi Blue fea-
ture wall serves as a backdrop to the cool white elements used
elsewhere in the room. Without this bold base hue, the existing
features of the room would be lost and lose impact; the feature
wall anchors the pieces into the space, letting each element of
the room add interest and character. The dining table is often
the central furniture piece in a kitchen/dining space, so play on
its dominating presence by accenting your chosen blue with
complimentary table linens. Finish the space with weathered
junk-shop finds for added character.
PHOTO: H&M HOME

3.

1.
2.

6.

4.

1. Storm lantern, $47, toast.

co.uk 2. Baker’s work table,
$2592, shopterrain.com
3. Vernazza plates, $8, 5.
anthropologie.com
4. Parisian blue tablecloth,
$207, shopterrain.com
5. Banded stripe mug, $24,
toast.co.uk 6. Gubi chair,
light blue, $514, gubi.com
S W E E T PAU L S U M M E R 2 0 1 2 | 3 7
3 8 | S W E E T PAU L S U M M E R 2 0 1 2
S W E E T PAU L S U M M E R 2 0 1 2 | 3 9
WOOF

FUN BUYS FOR YOU & YOUR POOCH!

Food+styling by Paul Lowe

Photography by Colin Cooke

Whenever I make fish for myself, I

always make some extra for Lestat.
Fish is really good for dogs and
Lestat just loves it. I always mix
some of his dry food in as well.
Fish ‘n Chips

cooked fish, I used cod here

a little steamed rice
1 boiled potato
steamed spinach
a few boiled peas
1 tablespoon olive oil

1. Make sure there are no bones in the fish. 2. Mix it in a

bowl with the rice, diced potato, some steamed spinach
and peas. 3. Drizzle with olive oil.
I had the same dish, only I turned all the ingredients into
an oven-baked fish pie.

4 0 | S W E E T PAU L S U M M E R 2 0 1 2
 2.

1.

3.

4.

5.

6. 7.

1. Extra-large dog bowl, $28,

etsy.com/shop/PotteryforPets 2. Dog alphabet print,
$29, etsy.com/shop/WeaversofSouthsea
3. Dachshund butter dish, $44, uk.jonathanadler.com
4. Dog’s plastic floormat, $44, 2modern.com
5. Nautical dog leash, $15,
etsy.com/shop/thedoggiehouse
6. Claudia Pearson dog plates, $41, westelm.com
7. Knitted dog, $85, severinakids.com

S W E E T PAU L S U M M E R 2 0 1 2 | 4 1

SPM_SU12_FOB.indd 41 5/31/12 8:08 AM

A RENAISSANCE WOMAN

Text by Sarah Oster Shasha

Photography by
Alexandra Grablewski

4 2 | S W E E T PAU L S U M M E R 2 0 1 2
Lynda White is a Renaissance woman of the highest order. Her
career path has taken her from theatrical set design to photo
styling to crafting her own stunning art pieces. When you walk
into her Brooklyn studio, you immediately see that you’re in for
a real treat–she has consolidated years of handling and styling
fantastic objects into living amongst beautiful pieces that she
hand-throws and paints.

You’ve made the jump from styling beautiful dishes to making

beautiful dishes. What inspired your foray into pottery?
My degree is in Fine Arts; I’ve worked in every material from paint to cast bronze. As
a stylist, I have always been obsessed with beautiful objects. Cookbooks are some
of my favorite projects to style, and when I started working in clay two years ago my
intention was to make dishes to use for food photography. When food is the subject
matter, the dishes need to be simple and flat; they need to support the food and
contribute to the composition but not call attention to themselves. I made four white
plates and a few simple shallow bowls, but I seem to have been struck with decorative
Tourettes and everything after that has been slathered in pattern.

I love the avian and botanical motifs in your work and the natural
colors. Can you tell us a little about your stylistic inspirations?
I primarily use celadon and clear glazes over oxides. I like to keep the colors earthy
and quiet to balance the vibration of the patterns. As a stylist, there is no end to the

S W E E T PAU L S U M M E R 2 0 1 2 | 4 3
sources of inspiration. I find inspiration in textiles (Liberty prints, vintage kimonos), pattern. Then I do some drawings on
wallpapers (Charles Burchfield, William and Morris), graphics (Chinese paper cut- paper. Meanwhile the piece has to stay
outs, Japanese family crests) and pottery traditions from all over the world. hydrated and dry evenly to make it
through the firing process. Glazing is
You must come across every style of tableware from every region all about chemistry. There are so many
and era. Can you tell us about the most special piece you’ve ever variables, it is nearly impossible to have
worked with? predictable results. You really have to let
I have been very fortunate to work with some incredible pieces. I’ve been on shoots go and enjoy the magic.
with armed guards to protect the merchandise! One of my luxury clients (Holland
America) uses Bvlgari Rosenthal china in their upscale dinning. The Bvlgari and Where and when do you
Versace Rosenthal china are over-the-top beautiful. Ironically, my most treasured work best?
piece from my personal collection is a café-au-lait bowl I bought for five dollars at the I like to draw at home in the morning
Sandwich Antique fair many years ago. It’s French, mid-late 19th century, white with when I first wake up. Then I walk or
an orange glaze pattern on the outside, and a clear cracked glaze stained from coffee bike to my personal studio or the clay
on the inside. It only leaves my studio for very special clients. studio (Williamsburg Ceramic Center).
I like to work in concentrated chunks of
What’s your creative process? Do you start with an end product in time. Working as a stylist and an artist
mind or do you just see where the clay and glazes take you? dovetails perfectly. This last year I’ve
Clay is living, organic matter that needs a lot of attention. Negotiating with the clay been working on an ad campaign for
definitely plays into how the piece is manifested. First I throw a shape. I usually Marriott. We traveled around the world
start with a classic silhouette and subvert it. I consider the positive and negative shooting properties two to four weeks at
relationship within the shape and what kind of rhythm I want to create with the a time with a month off in-between. I get

4 4 | S W E E T PAU L S U M M E R 2 0 1 2
the inspiration of travel and the time to
work in the studio when I get back. I’m GLAZING is all about chemistry.
very grateful for that. There are SO MANY
Where can we buy your work? VARIABLES, it is nearly impossible to
Anyone wanting to buy my work can have predictable
reach me directly via my website,
arts.lyndawhite.com results. You really have to let go
and ENJOY THE MAGIC.
What do you have in store for
the future?
Most recently, I’ve been making work
inspired by early Greek and Etruscan
ceramics. I like the idea of picking my way
through the history of art, methodically
sourcing inspiration from our collective
history. What I’m working on now and
what I want to make in the future is
always the first thing in my mind in the
morning. I’ve come to the conclusion that
making objects is even more addictive
than collecting them.

S W E E T PAU L S U M M E R 2 0 1 2 | 4 5
GO RG -WAN NA KIDS

TOYS & JOYS FOR YOUR LITTLE ONES

Fred the Dog train bedding,

$127, kokokids.co.uk
PHOTO: KOKO KIDS

4 6 | S W E E T PAU L S U M M E R 2 0 1 2
 2.

1.

4. 5.

3.

6.

1. Personalised street print, $39,

supermarkethq.com 2. Wooden London
bus toy, $48, habitat.co.uk
3. LulaWhale clock, $48, lulabird.co.uk
4. Favourite place cushion, $70,
molly-meg.co.uk 5. Mask animo, $29,
e-side.co.uk 6. Guards suitcase, $40,
cathkidston.co.uk

S W E E T PAU L S U M M E R 2 0 1 2 | 47
WINE

HUNK’A BURNING LOVE

Text+photography by Jim Hensley

My father objected to grilling. He

flat out refused to participate in
what the other men on the block
saw as a ritual nearly as powerful
and sacred as Super Bowl Sunday.
Generally speaking, Dad avoided any cooking the same
way most men avoid wearing their wives’ summer frocks…
and largely for the same reasons. But where most men
were willing to place the grill in their own masculine
realms, my father’s borders were more tightly guarded.
He never actually said it like that, of course. Being openly
chauvinistic would have been dangerous–Mom was
slightly hot-tempered and good with knives. So he simply
proclaimed grilling to be primitive… barbaric, even.

GRILL FOOD may not be the

mark of HIGH-CULTURE
CUISINE, but in my world it’s the
PERFECT EXCUSE for a
GOOD BOTTLE OF WINE.

4 8 | S W E E T PAU L S U M M E R 2 0 1 2
 Man (or in this case Woman) had advanced beyond
the caves, installed perfectly good appliances in their
linoleum-tiled kitchens, and no longer needed to burn
meat over open flames. Therefore, there was no need to
divert attention from the newspaper and pour petroleum
products over charcoal for the purpose of getting smoke in
your eyes. Couldn’t we just have some pasta?
So while the ancient smell of meat making itself
attractive over an open flame hung over freshly mowed
lawns, we hid inside with the windows rolled up and the
air conditioner on full blast. We had evolved, albeit a
little sadly.
Like most grownups, I eventually broke with the
traditions of my father. Martinis and chain smoking were
abandoned, and I even pushed the baby carriage when it
was needed. As my very own lawn came to be, and grew
to be mowed, I took my rightful place within a cloud of
smoke. I grilled like a real man. I saw it to be primitive, but
primitive was good. One day a week, every man should be
a barbarian.
But that doesn’t mean we have to become
beer drinkers.
Grill food may not be the mark of high-culture cuisine,
but in my world it’s the perfect excuse for a good bottle of
wine. I tend to look towards the regions famous for outdoor
cooking as sources of good grill wine. Much of Spain,
the South of France, and Sonoma County come to mind.
These are little pockets of a more rustic life floating in an
otherwise overly civilized world. Syrah, Grenache, and
Zinfandel make great grill wines. The secret is in the sauce.
If you like a lot of spicy barbeque flavor on your ribs, you
might want a Zinfandel with forward fruit flavors or maybe
a chilled Côte du Rhône with a hint of smoke. The purists,
the kind of people who grill the best T-bone they can get
and serve it simply with squeezed lemon and rosemary,
will want a Hermitage made from Syrah or maybe a Ribera
del Duero made from Tempranillo. If you’ve mastered the
difficult art of grilling fish, try serving a rich Chardonnay.
If salmon is on the grill, you’ll want to try something with
mineral and nut flavors and probably from Burgundy. For
tuna or swordfish, a good New World white with melon and
citrus notes comes in handy.
Once in a lifetime
Red? Of course it’s red, like the meat that graces the
grill and is lovingly licked by the flames. I mentioned
Hermitage, and I meant it too. Côte Rôtie as well. Snobs
may object that the informality of the terrace is no place
for the best a Syrah can be, but laugh them off and
proclaim that nothing could showcase the wine better than
a perfectly prepared slab of beef. From Hermitage, look for
wines by JL Chave or Delas. Côte Rôtie is home to Guigal’s
legendary single vineyard wines–legendary because talk is
cheap, but these bottles cost more than a used car.
Whenever you can
With grilled pork ribs, do a Priorat from Spain. Priorat is
a new acquaintance for some people. It opens up after
only a few years in the bottle and gives wide, fruit-driven
flavors–plenty of red berries. The region is still developing
rapidly, but names to hold on to are Alvaro Palacios and
Cartoixa d’Scala Dei.
Whenever you want
Got a favorite Zinfandel? Mine is Ridge Lytton Springs.
Cline is also good. Ravenswood makes big Zins that should
fight back against the smoke and spice. Buy an armful of
different growers and invite the neighbors.
S W E E T PAU L S U M M E R 2 0 1 2 | 4 9
 A HANDMADE SURPRISE
EVERY MONTH
Subscribe to Umba Box to receive a curated
monthly package of modern and whimsical
women’s handmade products.

WWW.UMBABOX.COM
USE CODE SWEETSUMMER FOR 20% OFF 1ST BOX

5 0 | S W E E T PAU L S U M M E R 2 0 1 2
CUPCAKE

STRAWBERRY CUPCAKES

Food+styling by Paul Lowe

Photography by Frances Janisch

Strawberry Cupcakes 1. Preheat oven to 350°F. 2. Beat butter

MAKES ABOUT 12 and sugar until light and fluffy. 3. Add
the eggs one at a time and beat well
1 stick butter, room temperature between each. 4. Add vanilla, flour, and
3
⁄4 cup sugar baking powder. 5. Mix together until
2 large eggs you have a smooth batter. 6. Fold in the
1 teaspoon vanilla extract strawberries–don’t stir them in. 7. Divide
1 1⁄2 cups plain flour batter in a cupcake pan. 8. Bake until
1 teaspoon baking powder firm to the touch, about 20 minutes.
1
⁄2 cup chopped strawberry 9. Cool on a wire rack.
whipped cream Serve with a dollop of whipped cream
15 strawberry slices and a sliced strawberry.

S W E E T PAU L S U M M E R 2 0 1 2 | 5 1
5 2 | S W E E T PAU L S U M M E R 2 0 1 2
features
SU M M E R 20 1 2 • I SSU E N O. 9

b eac h l i fe • PA L ETAS • p e r fe c t day fo r a p i c n i c

NEON • seafood • FLOWERS • mix it • HERB GARDEN WITHOUT
A GARDEN • party time • BBQ BURGERS

S W E E T PAU L S U M M E R 2 0 1 2 | 5 3
5 4 | S W E E T PAU L S U M M E R 2 0 1 2
 Styling by Paul Lowe | Photography by Susanna Blaavarg

BEACH
SA N D, CO RAL, & BATE AU STRIPES–
THAT’S MY KI N D OF SU MMER .

S to o l

S W E E T PAU L S U M M E R 2 0 1 2 | 5 5
5 6 | S W E E T PAU L S U M M E R 2 0 1 2
Necklace
< Lampshade

S W E E T PAU L S U M M E R 2 0 1 2 | 5 7
 Mother of Pearl Wreath

5 8 | S W E E T PAU L S U M M E R 2 0 1 2
Amazing crocheted coral made
especially for Sweet Paul Magazine
by Jen Cox, chicagotextileworks.com

S W E E T PAU L S U M M E R 2 0 1 2 | 5 9
Coral Necklace
Pillow >

6 0 | S W E E T PAU L S U M M E R 2 0 1 2
 Corsage

6 2 | S W E E T PAU L S U M M E R 2 0 1 2
Bracelets

S W E E T PAU L S U M M E R 2 0 1 2 | 6 3
 Rocks

6 4 | S W E E T PAU L S U M M E R 2 0 1 2
Stool Pillow
YOU WILL NEED: YOU WILL NEED:
wooden stool old sweater
old sweater sleeves pillow
sewing machine sewing machine
cotton floss
1. Measure the sleeves so that they are the right length and embroidery needle
width for the legs of the stool. 2. Sew the long side of each piece
of fabric together. 3. Slip them on the legs of the stool. 1. Cut the arms off the sweater and cut the rest so that it
shapes to the size of your pillow. 2. Sew the holes together
Lampshade with a sewing machine. Leave the bottom unsewn so that you
YOU WILL NEED: can add the pillow later. 3. Find a motif online that you want to
old lampshade, stripped embroider. 4. Trace the motif onto the pillow with a fabric pen
thin scarf and embroider with cotton floss. 5. Put the pillow inside and
hot glue gun sew up the bottom.
Pillow crafted by Paul Vitale
1. Cut the scarf so that it fits around the shade. 2. Start hot
gluing on the top and work your way around. 3. Stretch the Corsage
fabric and hot glue it to the bottom of the shade. 4. Work your YOU WILL NEED:
way around until it’s all done. fabric scrap, 10 inches x 1⁄2 yard, mine is from the lampshade
needle and thread
Necklace small coral
YOU WILL NEED: hot glue gun
20 large wood beads
piece of fabric, 10 inches x 1⁄2 yard 1. Fold the fabric in half lengthwise. 2. Roll it together so that it
cotton string resembles a flower. 3. Sew it together on the back. 4. Hot glue a
coral in the middle.
1. Wrap a bead in fabric and tie the cotton string on each side
so that the bead is secured in the fabric. Make sure you leave a Bracelets
10-inch end. 2. Continue until your necklace is big enough. YOU WILL NEED:
3. Tie the ends together. So simple! wood or plastic bangles
fabric scraps
Mother of Pearl Wreath hot glue gun
YOU WILL NEED:
metal wreath 1. Cut the fabric so that it fits around the bracelet. 2. Hot glue
vintage mother of pearl buttons into place. 3. Fold in the sides and hot glue those into place.
thin metal wire
metal cutter Rocks
YOU WILL NEED:
1. Start by cutting 10-inch-long pieces of wire. 2. Fasten a beautiful rocks
button on the end of each wire. 3. Fasten the wire to the wreath silver sharpie
by twisting it around a few times. 4. Continue until the wreath is
sparsely covered with buttons. 1. Use the sharpie and “paint” shells, fish, anchors, and other
sea-themed motifs on the stones.
Coral Necklace
YOU WILL NEED:
small pieces of coral
white paint
super glue
silver thread

1. Glue the coral to the thread with super glue. 2. Tie the ends of
the thread together to make a necklace. 3. Dip half of the coral
in white paint.

S W E E T PAU L S U M M E R 2 0 1 2 | 6 5
 PALETAS
MEXICAN ICE POPS
WILL COOL YOU DOWN THIS SUMMER.
FOOD+STYLING BY PAUL LOWE | PHOTOGRAPHY BY HECTOR SANCHEZ

6 6 | S W E E T PAU L S U M M E R 2 0 1 2
CUCUMBER &
LIME PALETAS

COCONUT
& VANILLA
PALETAS

S W E E T PAU L S U M M E R 2 0 1 2 | 6 7
COOL
WATERMELON &
CHILI PALETAS

6 8 | S W E E T PAU L S U M M E R 2 0 1 2
PINEAPPLE
PALETAS

S W E E T PAU L S U M M E R 2 0 1 2 | 6 9
 MANGO PALETAS
WITH MINT

STRAWBERRY
PALETAS

7 0 | S W E E T PAU L S U M M E R 2 0 1 2
S
Cucumber & Lime Paletas
MAKES 4 TO 6
3
⁄4 cup sugar
3
⁄4 cup water
2 cucumbers
juice from 2 limes
1 teaspoon finely chopped mint
1. Bring a small pot of sugar and water
to boil. 2. Simmer until the sugar is
dissolved, and let cool. 3. Place the
cucumbers in a blender and blend until
smooth. 4. Push through a fine strainer.
5. Mix with syrup, lime juice, and mint. 6.
Place the wooden sticks in the molds and
pour in the mixture. 7. Freeze until solid.
Coconut & Vanilla Paletas
MAKES 4 TO 6
15 oz can of full-fat coconut milk
1
⁄2 cup sugar
1
⁄2 cup heavy cream
1
⁄2 cup milk
1
⁄3 vanilla pod, just the seeds
1. Place coconut milk and sugar in a
pot and bring to a boil. 2. Simmer until
sugar is dissolved. 3. Add cream, milk,
and vanilla. 4. Mix together and let the
mixture cool. 5. Place the wooden sticks
in the molds and pour in the mixture.
6. Freeze until solid.
lime juice in a blender and blend until
smooth. 5. Place the wooden sticks in the
molds and pour in the mixture. 6. Freeze
until solid.
Pineapple Paletas
MAKES 4 TO 6
4 cups finely chopped pineapple
3
⁄4 cups sugar
3
⁄4 cup water
2 tablespoons lime juice
1. Bring a small pot of sugar and water
to boil. 2. Simmer until the sugar is
dissolved, and let cool. 3. Place the syrup
and half the pineapple in a blender and
blend until smooth. 4. Push the mixture
through a fine strainer. 5. Mix with the
rest of the pineapple and lime juice. 6.
Place the wooden sticks in the molds and
pour in the mixture. 7. Freeze until solid.
Strawberry Paletas
MAKES 4 TO 6
4 cups hulled strawberries
1
⁄3 cup sugar
2 tablespoons lemon juice
1. Place the strawberries in a blender
and blend until smooth. 2. Push liquid
through a fine strainer. 3. Mix in sugar
and lemon. 4. Place the wooden sticks in
the molds and pour in the mixture.
5. Freeze until solid.
Mango Paletas with Mint
MAKES 4 TO 6
21⁄2 cups mango flesh
1
⁄4 cup sugar
3 tablespoons lime juice
1 teaspoon finely chopped mint
1. Place mango, sugar, and lime juice in
a blender and blend until smooth. 2. Add
mint and stir. 3. Place the wooden sticks
in the molds and pour in the mixture.
4. Freeze until solid.
* These should be eaten within 1 week of
being made.
Molds and sticks can be found on
amazon.com

Watermelon & Chili Paletas

MAKES 4 TO 6

4 cups chopped watermelon

3
⁄4 cup water
3
⁄4 cup sugar
1 small dried serrano chili
2 tablespoons lime juice

1. Bring a small pot of sugar, water, and

chili to boil. 2. Simmer until the sugar is
dissolved, and let cool. 3. Remove the
chili. 4. Place the syrup, watermelon, and

SUMMER S W E E T PAU L S U M M E R 2 0 1 2 | 7 1
7 2 | S W E E T PAU L S U M M E R 2 0 1 2
 Food+styling by Paul Lowe | Photography by Colin Cooke

picnic
Perfect day for a

Get out your bike and straw hat and fill

your basket with homemade goodies.

S W E E T PAU L S U M M E R 2 0 1 2 | 7 3
 1.

2.
2.
1. Fresh Strawberry Jam
2. Smoked Salmon Pâté
3. Watermelon and Tomato Salad

74 | S W E E T PAU L S U M M E R 2 0 1 2
So refreshing on
a summer day… &
perfect for picnics.

3.

S W E E T PAU L S U M M E R 2 0 1 2 | 7 5
 The perfect finger
food–easy to make
& really yummy.

1.
7 6 | S W E E T PAU L S U M M E R 2 0 1 2
2.

3.

1. Chicken with Prosciutto and Thyme

2. Corn Soup
3. Nectarine Tart

S W E E T PAU L S U M M E R 2 0 1 2 | 7 7
 1.

1. Crudité with Salsa Verde

2. Sandwich Cake

7 8 | S W E E T PAU L S U M M E R 2 0 1 2
 2.
Fill them with
whatever you
like, there are
no rules here.

S W E E T PAU L S U M M E R 2 0 1 2 | 7 9
 Watermelon & Tomato Salad
So refreshing on a summer day… and perfect for picnics.
SERVES 4

1
⁄4 of a watermelon
24 red and yellow cherry tomatoes, cut in half
Perfect day for a picnic recipes 4 cups watercress
4 tablespoons olive oil
1 tablespoon lemon juice
salt & pepper, to taste

1. Use a melon baller to make a bunch of watermelon balls.

2. Place them in a bowl with the tomatoes and watercress.
3. In a small bowl, mix together olive oil, lemon juice, salt, and
Fresh Strawberry Jam pepper. 4. Pour the dressing over the salad and mix.
This is truly the best way to enjoy jam: out of the can on some
good cookies. Chicken with Prosciutto & Thyme
MAKES 4 CUPS The perfect finger food–easy to make and really yummy.
SERVES 4
2 cups sugar
juice from 1 lemon 3 chicken breasts, cut into 1-inch strips
1 1⁄2 pints fresh strawberries, hulled and halved hot sauce
5 slices prosciutto, each cut into 3 strips
1. In a medium pot, combine sugar, lemon juice, and 12 sprigs of thyme
strawberries. 2. Cook over low heat while stirring gently until salt, to taste
the strawberries release their juices–about 12 to 15 minutes.
3. Pour into clean jars and use the jam right away. 1. Preheat oven to 350°F. 2. Rub hot sauce on each chicken
strip. 3. Place a thyme sprig on each strip and roll a piece of
Smoked Salmon Pâté prosciutto around the chicken. 4. Place in an ovenproof dish.
Perfect salty summer food. Awesome with toast and 5. Sprinkle with salt. 6. Bake for about 10 minutes, or until
watercress and a dry white wine. chicken is done.
SERVES 4 Serve warm or cold.

7 oz smoked salmon Corn Soup

7 oz cream cheese Pour into a thermos and take on a picnic. The soup can be
3 oz crème fraîche served hot or cold.
juice from 1⁄2 lemon SERVES 4
1 tablespoon chopped dill
salt & white pepper, to taste 1 tablespoon olive oil
1 small yellow onion, chopped
1. Place salmon, cream cheese, crème fraîche, lemon juice, 1 garlic clove, chopped
and dill in a blender and blend until you have a coarse pâté. 21⁄2 cups fresh corn kernels
2. Season with salt and white pepper. 3. Fill 4 small glass jars 5 cups chicken stock
with the pâté and seal. 1 cup heavy cream
Keep in the fridge until serving. salt & pepper, to taste

8 0 | S W E E T PAU L S U M M E R 2 0 1 2
1. Heat the oil in a large pot. 2. Sauté onion and garlic until soft. Sandwich Cake
3. Add corn and sauté another minute. 4. Add the stock and let Such a fun way to serve sandwiches. Fill them with whatever
the soup simmer for 30 minutes on low heat. 5. Pour the soup you like, there are no rules here.
into a blender and purée until smooth. 6. Pour the soup back SERVES 4
into the pot and add the cream. 7. Let the soup simmer for 5
minutes, season with salt and pepper, and serve. 1 large round bread
4 tablespoons pesto
Nectarine Tart handful of greens
A great and very easy tart to make. Serve with crème fraîche or 6 slices mozzarella
ice cream. 4 slices marinated peppers
SERVES 4 8 slices of prosciutto
2 tomatoes, sliced
1 puff pastry, I love Dufour
a pinch of plain flour 1. Start by cutting the top off the round bread. 2. Scoop out
4 nectarines, in thin wedges most of the insides with your hands, but make sure not to make
1 cup sugar any rips in the bread. 3. Layer it with pesto, greens, mozzarella,
2 tablespoons confectioners sugar peppers, prosciutto, and tomatoes. 4. Place the top back and
slice into 4 cake-like pieces.
1. Preheat oven to 390°F. 2. Using a rolling pin, roll out the puff
pastry until it’s a bit larger than its original size. Use a little flour
so that it does not stick to your surface. 3. Place pastry on a
baking tray covered with parchment paper. 4. Dip the nectarine
wedges in sugar and place on the puff pastry. 5. Bake until
the pastry is golden brown, about 15 minutes. 6. Sprinkle the
pastry with powdered sugar while it’s still warm.

Crudité with Salsa Verde

Gotta love the fresh summer vegetables–they’re so good
dipped in this sauce. The sauce is also awesome on pasta.
SERVES 4

1 small bunch of parsley

1 small bunch of mint
1
⁄2 cup green pitted olives
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1
⁄2 cup olive oil
1 pinch of red chili flakes
salt, to taste
cut up vegetables, like carrots, squash, or celery

1. In a blender, combine parsley, mint, olives, mustard, vinegar,

oil, and chili flakes and blend until smooth. If the sauce is too
thick then add more oil. 2. Season the mixture with salt.
3. Let the sauce sit for at least 1 hour so that the flavors can
really shine.
Serve with the crudité.

S W E E T PAU L S U M M E R 2 0 1 2 | 8 1
 neon Neon colors
are a big
fashion
trend this
summer,
and there’s
no reason
why your
craft
projects
should
not be
equally as
fashionable.

Styling by Paul Lowe | Photography by Alexandra Grablewski

8 2 | S W E E T PAU L S U M M E R 2 0 1 2
2

S W E E T PAU L S U M M E R 2 0 1 2 | 8 3
 3

8 4 | S W E E T PAU L S U M M E R 2 0 1 2
1. Wooden Necklace
You will need:
• 6 large wooden beads
• neon craft paint
• 1⁄2 yard of neon nylon string

1. Paint the wooden beads. They will probably need 3

coats. 2. Once dried, place them on the string and tie the
ends together.

2. Wall & Lamp

The walls are made of Racer’s tape from findtape.com. It’s all
about getting that first stripe completely straight–once that is
done the rest is quite easy.
The lamp is from abchome.com and it’s spray-painted neon
orange.
The shoes with neon sole are from colehahn.com

3. Carafe
You will need:
• glass carafe
• neon fluorescent tape in two sizes, mine is artist tape from
findtape.com

1. Take the wide tape and stick it around the carafe. Try to
make it as straight as possible. 2. Place the narrow strips of
tape on top.

4. Bracelets
You will need:
• thin metal bracelets
• neon cotton floss

1. All you have to do is twine the floss around the bracelets.

5. Vase
You will need:
• vase
• neon fluorescent tape, mine is artist tape from findtape.com

1. Start by placing the first strip of tape at the bottom.

2. Continue workigng your way up the vase with the rest of
the tape.

6. Box
You will need:
• box with lid, mine is from westelm.com 4
• neon fluorescent tape, mine is artist tape from findtape.com

1. Tape stripes on the box lengthwise using the neon tape.

The elephant is painted with blue craft paint.

S W E E T PAU L S U M M E R 2 0 1 2 | 8 5
 It’s all about
getting that
first stripe
completely
straight–once
that is done the
rest is quite
easy.

8 6 | S W E E T PAU L S U M M E R 2 0 1 2
7

S W E E T PAU L S U M M E R 2 0 1 2 | 8 7
 8

8 8 | S W E E T PAU L S U M M E R 2 0 1 2
 7. Macramé Plant Hanger
You will need:
• 8 pieces of nylon cord, 36 inches each
• small plastic ring
• bowl

1. Take 8 lengths of nylon cord, around

36 inches in length. 2. Tie one end of all
9 8 cords together around a simple ring.
(I used a cheap neon bracelet from a
dollar store.) 3. Separate the 8 cords into
4 pairs of 2. Go down about 15 inches and
tie a simple knot in each pair at the same
level. 4. Separate the ends of the cords
and pair them with their neighbor from
the pair next to them. 5. Go down about 6
inches from the first level of knots
and tie simple knots in each of the 4
pairs. The end result should be a mesh
or zig-zag pattern with the knots.
6. Group the ends of all 8 cords together
and tie one final knot about 5 inches
below the second level of knots. 7. Trim
the loose ends.

8. Tote
You will need:
• tote bag
• piece of cardboard big enough to place
inside the tote (this will stop the
marker from bleeding)
• neon bingo markers

1. Place the cardboard in the tote. 2. Use

bingo markers to make patterns.

9. Lamp
You will need:
• neon-colored electric cords, most
electric stores have these
• sockets
• plugs
• neon fluorescent tape, mine is artist
tape from findtape.com

1. You can do it yourself, but the best way

is to ask the electric store to put the lamp
together for you. If you buy the parts at
the store there will be a very small cost
of labor. 2. Decorate the lamp with neon
tape around the sockets.

S W E E T PAU L S U M M E R 2 0 1 2 | 8 9
 S E A F O O D

Simple & easy food for those L O N G & L A Z Y summer days.

Food+styling by Paul Lowe | Photography by Susanna Blaavarg

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KING CRAB LEGS
S W E E T PAU L S U M M E R 2 0 1 2 | 9 1
P A S T A with C L A M S

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O Y S T E R S with C H I L I O I L

S W E E T PAU L S U M M E R 2 0 1 2 | 9 3
S E A F O O D RECIPES Oysters with Chili Oil
The spicy oil brings out the sweetness of the oysters. Don’t
forget the champagne!
SERVES 4

20 to 24 oysters
1 small green chili, deseeded and finely chopped
1
⁄2 shallot, finely chopped
2 tablespoons parsley, finely chopped
King Crab Legs juice from 1⁄2 a lemon
This one’s not really a recipe at all, more a reminder of how 1
⁄2 cup olive oil
easy seafood can be: a few king crab legs, some good bread, salt & pepper, to taste
mayonnaise or a herb oil, and a chilled white wine. Now that’s
summer! 1. Clean and open the oysters. Place them on a tray. 2. In a small
bow, mix together chili, shallots, parsley, lemon juice, and olive
Pasta with Clams oil. 3. Season with salt and pepper.
Such a great go-to summer dish–just make sure you get all the Serve with the oysters.
sand off the clams!
SERVES 4 Shrimp with Chili & Green Pepper
This is a really tasty dish–the green peppers give it that extra
3 dozen clams kick. Serve it with lots of bread to dip in the sauce.
2 tablespoons butter SERVES 4
2 shallots, finely chopped
2 garlic cloves, finely chopped 16 to 20 shrimp
3 tablespoons parsley, finely chopped 1 stick salted butter
1
⁄2 cup dry white wine 1 small green chili, deseeded and finely chopped
1 pound spaghetti, cooked until al dente 1 garlic clove, finely chopped
1 tablespoon green peppers, gently cracked
1. Wash the clams well–they really need to be scrubbed. 3 tablespoons cilantro, finely chopped
2. Melt the butter in a large pan and sauté shallots and garlic
until soft. 3. Add clams and white wine, cover with a lid, and 1. Devein the shrimp, but leave the peel. 2. Melt the butter in
let them steam 4 to 5 minutes, or until open. 4. Throw away a pan and sauté the shrimp for around 1 minute. 3. Turn them
any clams that are not open. 5. Add parsley and pasta over and then add the rest of the ingredients. 4. Stir mixture
and toss. until the shrimps have turned pink, around 1 more minute.
Serve in bowls. Serve warm with the sauce.

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S H R I M P with C H I L I &
GREEN PEPPER

S W E E T PAU L S U M M E R 2 0 1 2 | 9 5
 A few king crab legs, some good bread,
mayonnaise or a herb oil, & a chilled white wine.

NOW THAT’S SUMMER!

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M U S S E L S with L E E K S & T H Y M E

S W E E T PAU L S U M M E R 2 0 1 2 | 9 7
 GRILLED RED SNAPPER

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S C A L L O P S with D I L L O I L

S W E E T PAU L S U M M E R 2 0 1 2 | 9 9
 GRILLED LOBSTER
with L E M O N

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Mussels with Leeks & Thyme Scallops with Dill Oil
This is my favorite way to prepare mussels. Eat them directly An elegant dish, but so easy to make. Great for an appetizer.
from the pot. SERVES 4
SERVES 4
1
⁄2 shallot, finely chopped
2 pounds mussels, scrubbed and debearded 2 tablespoons dill, finely chopped
2 tablespoons butter juice from 1⁄2 a lemon
1 leek, thinly sliced zest from 1⁄2 a lemon
2 cloves garlic, thinly sliced 1
⁄2 cup olive oil
1 cup dry white wine salt & pepper, to taste
1
⁄4 teaspoon salt 8 to 12 scallops
4 thyme sprigs butter, for frying

1. Melt the butter in a large pot. 2. Sauté leeks and garlic until
soft. 3. Add mussels, wine, salt, and thyme. 4. Cover the
pot and let everything steam for 4 minutes. 5. Toss away the
mussels that haven’t opened.
Serve in large bowls with the broth.
1. In a bowl, stir together shallot, dill, lemon juice, lemon zest,
and olive oil. Add salt and pepper to taste. 2. Fry the scallops
in some butter or grill them–they take about 30 seconds on
each side.
Serve warm with the dill oil.

Grilled Red Snapper Grilled Lobster with Lemon

The way to get really juicy grilled fish is to grill it whole. The flesh Nothing beats a grilled lobster tail. I love serving it with
gets flaky, moist, and really tender. grilled lemon.
SERVES 4 SERVES 4

1 whole red snapper (have the fish monger clean it 4 large lobster tails
and make it ready) 4 lemons, cut in half
salt & pepper, for rubbing
1 large bunch of thyme 1. Cut the lobster tails in half lengthwise and place them on a
2 lemons, sliced medium-hot grill 2. Add the lemons to the grill, cut side down.
3. Cook for 8 to 10 minutes.
1. Rub the insides of the fish with salt and pepper and place half Serve warm, and don’t forget to squeeze that lemon juice
of the thyme in there. 2. Layer one side of the fish with lemon onto the lobster.
and thyme and secure with kitchen twine. 3. Place on a grill
rack and then on a medium-hot grill. 4. Grill for about 15 to 20
minutes. It’s ready when the meat is flaky.
Serve with a nice green salad and herb oil.

S W E E T PAU L S U M M E R 2 0 1 2 | 1 0 1
 e mor i e s n
a d Insp iration
M how inspire you! can FLE A MARK E T FINDS

°°°°°
Styling+photography by
D I E T L I N D WO L F

1 0 2 | S W E E T PAU L S U M M E R 2 0 1 2
 Pink & Yellow Bouquet
The amazing roses are the
center point of this bouquet.
I added alliums and foxgloves.
This story was born when I visited a flea
market in Belgium. There were lots of
elderly women sitting in their booths,
offering a mix of Victorian and 1950s
goodies. It was like all time periods were
poured all over the tables.
I picked up all these old Victorian
ribbons, threads, and patterns that I
found so inspiring. They all used to be
part of a woman’s everyday life. I love
how all the colors have faded over time.
The colors looked so amazing together
that they inspired me to create flower
bouquets in the same tones.

1 0 4 | S W E E T PAU L S U M M E R 2 0 1 2
 Blue Bouquet
This bouquet has carnations
and beautiful blue delphiniums.

S W E E T PAU L S U M M E R 2 0 1 2 | 1 0 5
 Pink & Orange Bouquet
I mixed carnations, foxgloves, spider lilies, and delphiniums.

1 0 6 | S W E E T PAU L S U M M E R 2 0 1 2
S W E E T PAU L S U M M E R 2 0 1 2 | 1 0 7
1 0 8 | S W E E T PAU L S U M M E R 2 0 1 2
Green & Blue Bouquet
These are a beautiful mix of delphiniums, alliums, carnations, and ferns.

S W E E T PAU L S U M M E R 2 0 1 2 | 1 0 9
 MS
R EA
A NGO D
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ix i t !
M to blow
R & SH A the dust o
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W IT
w e | Ph
a u l Lo
by P
+s t y li n g
Food

1 1 0 | S W E E T PAU L S U M M E R 2 0 1 2
 T
EN GI A N
GR E

S W E E T PAU L S U M M E R 2 0 1 2 | 1 1 1
 n d t he
s i n it, a i st.”
ber rie d sy tw
g w it h a wo o
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yth thi s dri n k
v e a n
“I lo y g i ve s
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rosem

Y
RY BER R
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1 1 2 | S W E E T PAU L S U M M E R 2 0 1 2
Mango Dreams
Get the best quality mango juice
you can–the drink tastes best with
fresh juice.
MAKES 1 GLASS

5 oz dark rum
5 oz mango juice
1 oz lime juice
1 oz orange juice
ice

1. Place all ingredients in a shaker and

shake well. 2. Pour into a glass with ice.

Green Giant
This one has the most amazing green SH
T E SM A
color. It’s a really fresh cocktail.
A NA
EGR
MAKES 1 GLASS POM

3 small pieces of celery

2 stalks cilantro
1 oz lime juice
3 oz vodka
2 oz simple syrup
ice
club soda
lime wedge

1. Place celery and cilantro in a glass

and muddle well. 2. Add lime, vodka,
simple syrup, and ice to a shaker and
shake well. 3. Strain into a glass of ice
and top off with club soda.
Serve with a lime wedge.

Very Berry
I love anything with berries in it, and the
rosemary gives this drink a woodsy twist.
MAKES 1 GLASS

6 blueberries
4 raspberries
1 lime wedge
1 small rosemary sprig
1 oz simple syrup
3 oz vodka
ice
ginger ale

1. Place berries, lime, and rosemary

in a glass and muddle well. 2. Add vodka,
simple syrup, and ice to a shaker and
shake well. 3. Pour into a glass of ice and
top off with ginger ale.

S W E E T PAU L S U M M E R 2 0 1 2 | 1 1 3
 Pomegranate Smash
I love this cocktail. It has a slightly
bitter taste that is soothing on a hot
summer day.
MAKES 1 GLASS

2 oz pomegranate liqueur
2 oz gin
2 oz fresh grapefruit juice
1 oz simple syrup
club soda
ice

1. Place liqueur, gin, juice, simple syrup,

and ice in a shaker and shake well.
2. Pour into a glass with ice and top off
with club soda.

Give Me an Apple
A very sweet cocktail.
MAKES 1 GLASS

3 oz apple juice
2 oz vodka
2 oz lime juice
1 oz Drambuie
ice

1. Place all ingredients in a shaker and

shake well. 2. Pour into a glass with ice.

Kumquat & Ginger Caipirinha

This is such a fresh summer cocktail–
sweet but with a bite.
MAKES 1 GLASS

PLE
EA N AP 6 kumquats, cut in half
GI VE M 2 slices of fresh ginger
2 oz Cachaça
2 oz simple syrup
ice
fresh mint

1. Place kumquats and ginger in a glass

and muddle well. 2. Pour Cachaça,
simple syrup, and ice into a shaker and
shake well 3. Pour into a glass with ice.
Serve with fresh mint.

1 1 4 | S W E E T PAU L S U M M E R 2 0 1 2
 A
IPI R IN H
R CA
&G INGE
MQUAT
K U

m m er
e s u
h s bite.”
h a fr h a
su c
i s eet bu t w i t
“ T h i s
t a i l– sw
coc k

S W E E T PAU L S U M M E R 2 0 1 2 | 1 1 5
 Crafting+styling by Paul Lowe & Paul Vitale | Photography by Alexandra Grablewski

Herb Garden

Garden
without a

Let Swee
tP
how to m aul show you
ake your
own herb ver
garden in y
doors.

Herb Wreath

1 1 6 | S W E E T PAU L S U M M E R 2 0 1 2
 Jars
Herbs in

T
TIP

When you need

to water the
plants you simply
place the whole
wreath in your
sink and water it.
The moss can get
wet, too.

S W E E T PAU L S U M M E R 2 0 1 2 | 1 1 7
 He
rb
s
in
M
ug
s

T
TIP

This idea
works best for
ready-made
herb plants that
you buy at the
grocery store.

1 1 8 | S W E E T PAU L S U M M E R 2 0 1 2
 Herb Wreath
YOU WILL NEED:
large moss wreath
8 to 10 clay pots in different sizes
hot glue gun
small river rocks
soil
herb plants

1. Glue the pots to the wreath. 2. Fill

1
⁄3 of each pot with rocks. 3. Add soil
and plants.

Herbs in Jars
YOU WILL NEED:
piece of wood
6 aluminium cans
hammer and nails
screws
small river stones
soil
herbs

1. Punch a hole in the side of each can

with a nail and a hammer. 2. Screw each
can in a staggered pattern down the
piece of wood. 3. Fill the cans with rocks,
potting soil, and the herbs of your choice.

Herbs in Mugs
YOU WILL NEED:
white painted peg rack
hooks
mugs
herbs

1. Fasten the hooks to the peg rack.

2. Place herb plants in the mugs and
hang them on the hooks.

Muffin Tin with Herbs

S W E E T PAU L S U M M E R 2 0 1 2 | 1 1 9
Muffin Tin with Herbs
YOU WILL NEED:
old metal muffin tin
small river rocks
soil
herb plants
moss

1. Fill 1⁄3 of each tin with the rocks.

2. Add as much soil as you can.
3. Plant the herbs and cover the soil
with wet moss.

Herb Terrarium
YOU WILL NEED:
terrarium
small river rocks
soil
herb plants

1. Fill 1⁄3 of the bottom tray with rocks.

2. Add soil and plants.

Herb Dresser
YOU WILL NEED:
old metal chest of drawers
small river rocks
soil
herb plants

1. Fill 1⁄3 of the drawers you are using with

rocks. 2. Add soil and herbs.
When you water then, simply take out
the drawers and water each plant.

Herb Terrarium

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 Herb Dresser

S W E E T PAU L S U M M E R 2 0 1 2 | 1 2 1
 T
TIP

Add your own

personal touch.
Paint these
bottles whatever
colors you want!

Hanging Herbs

1 2 2 | S W E E T PAU L S U M M E R 2 0 1 2
 Hanging Herbs
YOU WILL NEED:
water bottles
white paint
hole punch
small herb plants
soil
10-inch small wood dowel
copper wire

1. Cut the ends off the water bottles.

2. Paint the bottles white. 3. Punch two
holes on opposite sides of the large open
end. 4. Insert the plant into the bottle
upside down and gently pull the plant
through the mouth of the bottle. 5. Fill
the bottle with planting soil to mix within
a couple of inches from the top. 6. Insert
a piece of dowel through both holes.
7. Tie a piece of twine or copper wire
around each side of the dowel and
hang the planter from a rod or piece of
copper tubing.

Herbs in a Mason Jar

YOU WILL NEED:
piece of wood
mason jars
roll of copper flashing with holes
screws
small river stones
soil
herbs

1. Take a roll of copper flashing with holes

that you can get at any hardware store
and measure out a piece for each jar. The
piece will go all around the jar and have
room enough at the ends to allow you to
screw it into place. Shape the flashing
around the jars so it fits snug. 2. Put two
screws in each side of the flashing for
each jar, making sure it’s holding the jar
tightly against the wood. I put the jars at
an angle on the wood because I thought
it looked nice. 3. Fill the bottom of each
jar with a couple of inches of river stones
or gravel. 4. Fill the remaining space with
potting soil and the herbs of your choice.

Herbs in a Mason Jar

S W E E T PAU L S U M M E R 2 0 1 2 | 1 2 3
 PartyTime

Welcome
to our
dream party
where
every girl
is a
PRINCESS.
1 2 4 | S W E E T PAU L S U M M E R 2 0 1 2
 Food styling by Abby Stolfo | Floral design+production by Ariella Chezar |
Paper products+graphic design by Viola Sutanto | Photography by Meg Smith

S W E E T PAU L S U M M E R 2 0 1 2 | 1 2 5
 Once,

Upon..
1 2 6 | S W E E T PAU L S U M M E R 2 0 1 2
Deviled Eggs

S W E E T PAU L S U M M E R 2 0 1 2 | 1 2 7
Cake Pops

Butterfly Cookies

1 2 8 | S W E E T PAU L S U M M E R 2 0 1 2
ª Time

S W E E T PAU L S U M M E R 2 0 1 2 | 1 2 9
 Caramel Corn

1 3 0 | S W E E T PAU L S U M M E R 2 0 1 2
Party Time Recipes
Caramel Corn
1 cup salted butter
2 cups brown sugar
1
⁄2 cup brown rice syrup
1
⁄2 teaspoon baking soda
5 quarts popped popcorn
1. Preheat oven to 250°F. 2. Place
popcorn in a large bowl. 3. Melt butter
over medium heat. 4. Stir in brown
sugar and brown rice syrup. 5. Bring to
a boil, stirring constantly. 6. Boil without
stirring for 4 minutes, remove from heat,
and stir in baking soda. 7. Pour over
popcorn and stir to coat evenly.
8. Transfer caramel corn into 2 large,
shallow baking dishes or sheet trays.
9. Bake for 45 minutes, stirring every
15. 10. Remove from oven.
Let cool completely before breaking the
caramel corn into pieces.
Deviled Eggs
3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 bay leaf
8 black peppercorns
1 teaspoon sugar
10 hard-boiled eggs, peeled
1
⁄3 cup mayonnaise
1 tablespoon whole-grain mustard
2 tablespoons minced shallot
salt, to taste
1 tablespoon microgreens or flat balls and place on lightly greased cookie
leaf parsley for garnish
1. Bring water, vinegar, beet, sugar, and
1
⁄2 teaspoon salt to a boil in a 2-quart
saucepan. 2. Simmer, covered, until beet
is tender–about 20 minutes. 3. Uncover,
and allow to cool completely. 4. Transfer
beet mixture to a container, add eggs,
and marinate in the refrigerator for at
least 2 hours, stirring once or twice.
5. Remove eggs from beet mixture and
discard marinade. 6. Pat eggs dry, cut in
half lengthwise, and remove yolks. 7. In a
small bowl, mash yolks with mayonnaise,
mustard, and shallot. 8. Season to taste
with salt. 9. Divide among egg whites.
10. Garnish with microgreens.
Butterfly Cookies
Cookies:
1
⁄2 cup butter
1
⁄2 cup shortening
1
⁄2 cup sugar
1
⁄2 cup powdered sugar
1 egg
1 1⁄2 teaspoons vanilla
21⁄4 cups flour
1
⁄2 teaspoon baking soda
1
⁄2 teaspoon cream of tartar
1
⁄2 teaspoon salt
Royal icing:
2 large egg whites
2 teaspoons lemon juice
3 cups powdered sugar, sifted
Butterflies can be purchased on etsy.com
1. Preheat oven to 375°F. 2. In a stand
mixer, cream butter, shortening, and
sugars on medium-high speed until light
and fluffy. 3. Scrape down sides. 4. Beat
in egg and vanilla. 5. Sift flour, soda,
and tartar together and add to creamed
mixture. 6. Shape dough into 1-inch
sheet. 7. Dip the bottom of a water glass
greased with butter into granulated sugar
and press balls flat, re-dipping glass
for each cookie. 8. Bake for 10 to 12
minutes until light golden brown.
9. While cookies cool, prepare royal icing
by combining all icing ingredients in a
small bowl, adding water or powdered
sugar to consistency. 10. Cover tightly
until ready to use. 11. Prepare a cooling
rack placed over a cookie sheet lined with
parchment. 12. One at a time, dip cookies
into royal icing and allow excess to drip
back into bowl. 13. Place cookies on
cooling rack and allow to dry completely.
14. To attach the butterflies, brush the
back of the appliqué with corn syrup and
adhere to cookie.
Cake Pops
Pops:
1 box store-bought vanilla cake mix,
plus additions (eggs, oil)
1 can pre-made vanilla icing
1 lb vanilla candy coating drops
decorative sprinkles
Other equipment:
24 lollipop sticks
large piece of Styrofoam (optional)
1. Prepare cake according to package
directions. 2. Allow to cool completely.
3. Crumble cake into large bowl and add
half the container of frosting. 4. Stir to
combine, adding additional frosting until
mixture can hold a ball shape. 5. Form
into 1.5- to 2-inch rounds. 6. Prepare a
cookie sheet coated with wax paper.
7. Melt candy drops in double boiler or
in heat-proof bowl set over simmering
water. 8. Working one at a time, dip
one end of lollipop sticks into melted
candy drops and insert into top of cake
rounds. 9. Allow to dry. This will help
the cake adhere to the lollipop sticks.
10. Once dry, working one at a time, dip
each cake pop into melted candy drops,
coating completely. 11. Sprinkle with
edible decorations. 12. Place on wax
paper to dry or insert stick into a piece of
Styrofoam or foam board to dry upright.
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 ++ ++

B U R G E R S
Nothing says summer
like a burger on the grill
These are our favorites

Food+styling Photography
P a u l L o w e Frances Janisch
 ++
an american
C l as sic C he e seburge r >
STAPLE

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1 3 4 | S W E E T PAU L S U M M E R 2 0 1 2
< Ta p e na de B urge r
P ork & F e n ne l B urge rs w i t h S l aw

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 ++
This is one of
S a l mo n & Di l l Burge r > my favorites

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These are awesome –
they have a great texture
& a r e a gr e at a lt e r nat i v e t o
meat or fish
v e ggie burge r

B B Q T urk e y Burge r

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1 3 8 | S W E E T PAU L S U M M E R 2 0 1 2
< C ho rizo B urge r
L a m b B urge r w i t h F e ta P e sto

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B BQ B U R G E R R E C IP E S
Classic Cheeseburger Pork & Fennel Burgers with Slaw
Get really good beef for this, grass-fed is the best. You will really The fennel gives the burger a somewhat Italian flavor. And it’s
taste the difference. awesome with the slaw.
SERVES 4 SERVES 4

Burgers: Burgers:
1 1⁄2 pounds ground beef chuck 1 1⁄2 pounds ground pork
2 teaspoons Worcestershire sauce 1 teaspoon fennel seeds
salt & pepper, to taste salt & pepper, to taste
Toppings: Toppings:
4 thick slices white cheddar (or any cheese you enjoy) 1
⁄4 white cabbage, shredded
lettuce 1 large carrot, shredded
sliced tomato 2 tablespoons apple cider vinegar
sliced red onion 2 tablespoons water
barbeque sauce 1 tablespoon sugar
4 buns lettuce
4 buns
1. In a large bowl mix beef and Worcestershire. 2. Shape into 4
patties and season with salt and pepper. 3. Place on a medium- 1. In a bowl, combine cabbage, carrot, vinegar, water, and sugar.
hot grill. They need about 4 minutes on each side. 4. After you Mix well and season with salt and pepper. 2. Let the mixture
flip the burger, add the cheese on top. rest at room temperature for 30 minutes before serving. 3. In
Serve the burgers on buns with lettuce, tomato, red onion, another large bowl mix pork and fennel. 4. Shape into 4 patties
and barbeque sauce. and season with salt and pepper. 5. Place on a medium-hot grill.
They need about 4 minutes on each side.
Tapenade Burger Serve the burgers on buns with lettuce and slaw.
The tapenade gives a great taste to the burger and also keeps
it juicy. Salmon & Dill Burger
SERVES 4 This is one of my favorites–salmon is a great fish for burgers
because it stays so juicy.
Burgers: SERVES 4
1 1⁄2 pounds ground beef chuck
1
⁄3 cup olive tapenade Burgers:
salt & pepper, to taste 2 shallots, finely chopped
1 avocado 1 tablespoon olive oil
olive oil 1 1⁄2 pounds fresh boneless and skinless salmon filet, in pieces
Toppings: 2 tablespoon chopped dill
sliced tomato 1 teaspoon salt
sliced red onion 1
⁄4 teaspoon pepper
lettuce Toppings:
chopped chives sliced tomatoes
4 buns 4 buns
lettuce
1. In a large bowl mix beef and tapenade. 2. Shape the meat mayonnaise
into 4 patties and season with salt and pepper. 3. Place on a
medium-hot grill. They need about 4 minutes on each side. 1. Heat the oil in a small pan and sauté the shallots until soft.
4. Coat the avocado with olive oil and place on the grill. Turn as 2. Add salmon, salt, and pepper to a blender and whizz until
soon as they get grill marks. smooth. 3. Stir in dill and shallots. 4. Shape into 4 patties.
Serve the burgers on buns with avocado, tomato, red onion, 5. Place on a medium-hot grill. They need about 4 minutes on
lettuce, and chives. each side.
Serve the burgers on buns with lettuce, tomato,
and mayonnaise.

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Veggie Burger Chorizo Burger
These are awesome–they have a great texture and are a great Inspired by a burger at one of my local hangouts–Building on
alternative to meat or fish. Bond in Brooklyn.
SERVES 4 SERVES 4

Burgers: Burgers:
1 can chickpeas, rinsed and drained 1 1⁄2 pounds ground beef chuck
4 scallions, chopped 1
⁄2 pound smoked chorizo
1 cup cooked bulgur 2 teaspoons Worcestershire sauce
1
⁄2 cup plain breadcrumbs salt & pepper, to taste
1 tablespoon grated ginger Toppings:
1
⁄2 teaspoon ground cumin 4 thick slices Gruyère
1 egg lettuce
1 tablespoon mustard mayonnaise
1
⁄3 cup mayonnaise 4 buns
salt & pepper, to taste
olive oil 1. Cut the chorizo in pieces and place in a food processor. Grind
Toppings: as fine as you can. 2. In a large bowl, mix beef, Worcestershire,
lettuce and ground chorizo. 3. Shape into 4 patties and season with
tomato slices salt and pepper. 4. Place on a medium-hot grill. They need
barbeque sauce about 4 minutes on each side. 5. After you flip the burger, add
4 buns the cheese on top.
Serve the burgers on buns with lettuce and mayonnaise.
1. Place chickpeas, scallions, bulgur, breadcrumbs, ginger,
cumin, egg, mustard, and mayonnaise in a blender and whizz Lamb Burger with Feta Pesto
until smooth. 2. Season with salt and pepper. 3. Shape into 4 I love the taste of lamb and with pesto. This will be a hit
patties and brush with olive oil. 4. Place on a medium-hot grill. everytime you make it!
They need about 5 to 6 minutes on each side. SERVES 4
Serve the burgers on buns with lettuce, tomato, and
barbeque sauce. Burgers:
1 1⁄2 pounds ground lamb
BBQ Turkey Burger 1
⁄2 teaspoon cumin
These are not your typically dry turkey burgers, they are really 1
⁄4 teaspoon coriander
juicy and tasty. salt & pepper, to taste
SERVES 4 Toppings:
1 cup crumbled feta
Burgers: 2 tablespoons pine nuts, toasted
1 1⁄2 pounds ground dark turkey meat 2 tablespoons mint, finely chopped
2 tablespoons barbeque sauce pinch of red chili flakes
1
⁄2 cup grated white cheddar cheese 1
⁄3 cup olive oil
1
⁄4 plain breadcrumbs shredded lettuce
salt and pepper, to taste 4 pita breads
Toppings:
4 buns
barbeque sauce 1. In a bowl mix feta, pine nuts, mint, chili, and olive oil. Stir well.
2. In another large bowl mix lamb and spices. 3. Shape the
1. In a large bowl mix ground turkey, barbeque sauce, cheddar, meat into 4 patties and season with salt and pepper. 4. Place
and breadcrumbs. 2. Shape into 4 patties and season with salt on a medium-hot grill. They need about 4 minutes on each side.
and pepper. 3. Place on a medium-hot grill. They need about 5 Serve with pita, lettuce, and pesto.
or 6 minutes on each side.
Serve the burgers on buns and barbeque sauce.

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 Pantry Confections
Photography by Linda Pugliese

We asked Victoria
Smith, the girl behind
the amazingly popular
blog SF Girl By Bay,
about her ups and
downs in the kitchen.

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Do you have any secret tools in the kitchen, any
thing that you could never live without?
I’m quite fond of my little Bialetti Moka stovetop espresso
maker. Ever since visiting Italy, coffee just doesn’t have the
same unique charm or taste as making it in one of these little
gems. I also love my George Foreman Grill–it may sound
funny, but I make some killer marinated and grilled artichokes
on there!

If you could change anything about your kitchen,

what would it be?
That’s easy–everything! It’s 1930s yellow and burgundy tile, so
I’d rip that out pronto (if I owned this house) and put in all white
subway tile. I’d add lots of white open shelving and natural
wood counter tops. Perhaps a white wood floor too. I love a
white kitchen–the food always looks fresher surrounded by all Don’t miss Victoria’s blog, sfgirlbybay.com
that white!

What do you always have stocked in your kitchen?

Any specific products you always want to have
on hand? I LOVE cooking. It’s relaxing, and I
I always have fresh virgin olive oil–I cook with it and make
fresh salad dressings daily with it. Sea salt too–I’m kind of a salt
LOVE TO COOK for other people.
addict, so I may as well use the good stuff. I grow potted fresh
herbs on my kitchen counter. I get lots of natural light so they do
I think for me IT MEANS
well, and I can just clip fresh cuttings for seasoning COMFORT and having the
and dressings.
people you love around for GREAT
What’s your go-to dish to make at home? CONVERSATION & FUN.
For myself, I grill a lot of fresh salmon and make a cucumber
dill salad to go with it. Or, if I’m really busy (i.e. lazy), I throw
a combination of things in a casserole and slow cook it. A
favorite is chicken breasts, fresh-squeezed orange juice, Are there any foods you can’t stand?
green Castelvetrano olives, garlic, basil, oregano, and capers. I’ve recently decided I don’t really like plain old green beans.
I have no recipe, I just throw it all in there and let it simmer. It’s I like French Haricot Verts–the skinny ones. But plain green
comfort food. beans are boring and flavorless. I’m also not a big fan of ground
meat. I like it when it’s been shaped into a hamburger patty
What was your most nightmarish kitchen situation? or a meatball, but loose meat is not for me–like in Shepherd’s
Any major catastrophes? Pie. Bleck.
I have a tough time with fondue. I tried to make cheese fondue
for my New Year’s party, and it literally looked and tasted like What does home cooking mean to you?
glue. It was a disaster. Even the clean up was a nightmare. I love cooking. It’s relaxing, and I love to cook for other people.
I’m not always great about cooking a good meal for myself, but
If you could only eat one thing for the rest of your when other people are coming over I go to town. I think for me it
life, what would it be? means comfort and having the people you love around for great
Can it be two things? Sushi and French Fries. conversation and fun.

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 Next time!

Chocolate
Apples
Milk
White China
Mushrooms
Fall salads
Halloween and so much more

See you all sept 7th.

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