Sweet Paul Magazine Summer 2011 PDF

SUMMER 2011 NO.
SWE E T PAUL SU M M E R 201 1 | 1
table of contents
5
Whats up, Sweet Paul?
46
Woof
Contributors
48
One for the Season
10
Recipe Monday
55
Well Opener
12
Keep Your Eye On
56
Fresh from the Garden
16
Gorg-wanna Handmade
68
Summer Salads
18
My Happy Dish
78
Sweet Pauls Summer Brunch
20
Trunk Show
90
Tribal Kids
24
Crafty Friday
98
Summer Seafood
28
The Unspeakable Grape
106
Natural Colors
30
Gorg-wanna Design
116
Sweet Paul Soda Fountain
33
Cupcake
124
Sweet Pauls Best Summer Cakes
35
Wills Picks
134
New Life for Old Cans
38
From Mormors Kitchen
142
Pantry Confections
40
Gorg-wanna Kids
144
Next Time
42
Before the Gardens

Went Gray
SUMMER
2011
Whats up sweet paul?
Welcome to the summer issue

of Sweet Paul Magazine!
I asked all my contributors in this issue to tell me what their ultimate summer
holiday would be. And then I tried to figure out what my ultimate holiday would
be like
When I was a kid it was the endless days spent in our summer cabin by the
sea, filled with sand, sun, amazing seafood and BBQ. My father would be the
pit master, while my mother made the most amazing potato salad. We had
mackerel with fingerling potatoes, sour cream and cucumbers, prawns with
mayo, salads and endless amounts of fresh strawberries.
When I got older and started traveling, I spent many a summer in Italy
eating and drinking my way through the amazing country. Pizza in
Napels, steaks in Florence, pasta in Pisa and seafood in Rome.
One of my best memories was making a cookbook in Tuscany with
my friends Nina and Jim. We rented this house on a farm with olive
groves and fig trees. This little old woman next door heard we were
doing a book on pasta and wanted to teach me some real Italian
recipes. I spent two days in this huge farm kitchen,
cooking, drinking wine and pretending to understand
everything she told me. I didnt know any Italian, but that
didnt stop her from talking. Such fun.
But now I think my ultimate holiday would be just sitting
under a palm tree in a comfy chair with a good book, a
cocktail and just watch the sea.
Have a lazy and wonderful summer!
Cupids choice!
If you were Cupid, which mailbox would you put the loveletters in?
NEW!
Heart and Lollipop

mailboxstands
NEW!
4Clover mailbox
Joy in everyday things
www. j e n n yl a n e d e s i g n . c o m
Contributors
What would be
your perfect
summer holiday?
ALEXANDRA GRABLEWSKI
Photographer, New York
My ideal summer vacation would
be several weeks at the beach in
a big house covered with honeysuckle with a view of the ocean, a
giant stack of good books to read
and a bicycle to go to town!
SARAH CAVE
Stylist, New York
Days that move so slowly, theres
time between minutes to look at
things; bask in sun, smells and
tricks of light.
COLIN COOKE
Barefoot at the Iguana Lodge,
Osa Peninsula, Costa Rica. Bungalows nestled in the rain forest
at the edge of the beach. No
windows. Just screens. Cant see
anything or hear anything but
nature around you.
JENNIFER CAUSEY
Relaxing on a beach somewhere
on the Amalfi Coast, with a
cocktail in hand.
JIM HENSLEY
Photographer and Writer, Oslo
Basiclly, saltwater. Im from
Florida and I need to be dunked
well in the ocean at least once
a year in blood-warm saltwater.
Drinks should be served.
FRANCES JANISCH
My perfect summer holiday
would be a beach house that
had a cute village within walking
distance, great restaurants, a
farmers market,and if it was
surrounded by mountains and
vineyards that wouldnt be too
bad either! Oh yes, and lots of
help in the form of cleaning and
laundry. Now THAT would be a
perfect summer holiday!
LAURA KATHLEEN MAIZE

Copy Editor, Toronto
would be a long, sprawling road
trip with my boyfriend, full of
diners, short stories and
cassette tapes, eventually
ending at Graceland.
KENDALL MORGAN
Writer, New York
My ultimate summer holiday
would be toescape toa cell
phone-free, five-star resort on an
island where it is always 78 and
sunny. Pack a bikini and about
five books and Id be ready to go.
JENNIFER NOLAN
Any place that has warm water,
sun, a hammock, frozen drinks
and a masseuse on call is
perfection in my book.
ANDREW PURCELL
My perfect summer holiday is
home in Laguna Beach, with
family, sipping a rum drink!
CARRIE PURCELL
Food Stylist, New York
My perfect summer holiday is
any place with a sandy beach,
warm water and cold cocktails!
DON PURPLE
Stylist, New York
Id love to be on Ammas
entire North American Tour
this summer doing service.
JOLINE RIVERA
Art Director, Chicago
A weathered-shingle cottage,
perched on Nantucket Harbor
wharves with the sea swishing
near by. A porch to sit and enjoy
an adirondack chair, a cup of
coffee, a good book, or simply
watch the sun rise. A place to go
for a long run on the beach or
play with my dogs simply relax.
HECTOR SANCHEZ
would be made up of the
following 4 things:
1. Sunny 85 degrees.
2. Flip-flops.
3. An endless supply of real
Cuban Mojitos.
4. Beach kisses.
ELLEN SILVERMAN
A month in sicily with family
and friends exploring the island.
Some would zigzag between the
coast and surrounding islands,
soaking up the history. Others
would delight in local ingredients
to prepare sumptuous meals. I
would find time to sneak off and
get lost taking pictures.
WILL TAYLOR
Writer, London
A fortnight exploring a beautiful
Greek island with my partner and
camera in tow, and preferably
lashings of sunshine, a glistening
azure blue sea, great food and
even better wine!
NELLIE WILLIAMS
Graphic Designer, Chicago
I love being by the water, but my
main goal in summer is escaping
the midwest heat. An isolated
beach where its cool enough to
wear a sweaterthats my spot!
Maybe the Pacific Northwest, or
a huge lake in Canada, or one of
Irelands countless isles.
SARAH OSTER SHASHA

Writer, New York
The perfect summer holiday is
spent on or near the water where
I dont have to pack much and
I can be outside fishing,
swimming, cooking or reading
with the people I love.
8 | S W E E T PA U L S U M M E R 2 0 1 1
SweetPaul_Summer2011.indd 8
6/1/11 8:25 AM
soapylove
Soapy Pops, Cupcake Bath
Bombs, and so much more.
Made by hand with love!
Available online and around the world.

Come see at www.soapylove.com!
R E C I P E M O N D AY
Go-To Dip
We all need a go-to dip.
Mine is this lemon and
feta dip I have been
making for years. It
never fails me. Its great
for anything from chips
to grilled chicken.
Food+Styling by Paul Lowe
Photography by Frances Janisch
10 | S W E E T P A U L S U M M E R 2 0 1 1
Lemon and Feta Dip

Serves 4
8 oz feta cheese, crumbled
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1 clove garlic, chopped
6 tablespoons olive oil, plus extra
for serving
fresh thyme
1. Place feta, lemon zest and juice, garlic
and olive oil in a blender and blend until
smooth. 2. Spoon into a bowl and drizzle
with a little olive oil and sprinkle with
thyme. 3. Serve with grilled tomatoes
and grilled pita bread drizzled with olive
oil, salt and thyme.
KE E P YOUR EYE ON
Animal House
After visiting her Boerum Hill studio, its not hard to

see why Tamar Morgendorffs work is so in demand.
She is a true artist. Her hand-stitched creations are
coveted by fashion editors, designers, stylists and of
course, savvy Brooklyn moms.
Text by Sarah Oster Shasha | Photography by Jennifer Nolan
KEEP YOUR EYE ON
What inspires you? Pretty much everything! It can be a movie, a book, a walk
around the neighborhood, a conversation with a friend or something as simple as
the weather. It can also come from the process of creating my workthe fabrics
are very importantand sometimes a fabric will give me an idea. Since moving to
Brooklyn, I enjoy my work even more. Theres such a creative feeling I get meeting so
many interesting and amazing people.
Where do you find your fabrics and materials? Ive been collecting them for
years! Because Im making more and more pieces every season, I look for something new almost everywhere I go. I love fabrics or materials with something unique,
something special and I often hand-dye them to add another layer of personality. I
used to go to flea markets and make special trips to vintage stores, but Ive learned
that you can find inspiration almost anywhere.
Did you intend to create your pieces for adults or children? I started making animals and soft sculptures as gifts for friends with whatever materials I had
at home. My designs were always for adults. A short time ago, there was a lot of
demand to make something for children and I realized that kids also like my work, so
Ive started to focus a lot on creating for them. Its been a whole new adventure and a
new market, of course. Ive also been lucky enough to collaborate with designers like
Paul Smith, Anna Sui, Megan Park and Neue Gallerie.
How do you think your childhood

influenced your art? I grew up on a
kibbutz in Israel, which was pretty much
heaven for a child. It was a lot like a farm.
We played in bare feet, rode bikes in the
fields, climbed trees, picked flowers, but
mainly we just enjoyed being kids. My
parents always allowed me to be free
with my imagination, they encouraged
me to make things and look at the world
with an open mind. I know I kept some
of that playfulness in meit is very
important for me to keep it in my work.
Growing up around 20 other kids in an
environment where we were supposed
to share everything, my need to be
different pushed me to create.
Did you always love to make things?
I did, I was a very curious kid and
always had a need to be creative. I loved
sewing, gardening and animals and
was told more than once that I had too
much imagination!
KEEP YOUR EYE ON
Ive always got

an idea in my
head, but then
I get a feeling
an impulse
reallyand then
I must create.
How do you decide what to make?

I dont really. Ive always got an idea in
my head, but then I get a feelingan
impulse reallyand then I must create.
Every new collection has a theme and
then I look for the fabrics (either in shops
or in my own inventory).
Will you open a shop in Brooklyn?
Probably not. My pieces are sold in
Acorn on Atlantic Avenue and some
other stores so, although Ive thought
about it, in the end I want to be free and
have the time to create. Sometimes,
when the weather is really nice, I do want
to have a little stoop sale. I like the idea
of doing something that is only for one
day, that who ever passes by at the time
gets to explore.
Who taught you how to sew?
I learned from my mom on a sewing
machine she had at home, and I loved
using it. The idea that I could make a
heart-shaped pillow so quickly was
amazing to me. My grandmother also
inspired me a great deal, she loved to
sew and was the most brilliant knitter.
What is your favorite piece?
It changes, although one of my first
projects (the bird cage) is something I
love because it inspired so many other
pieces. It was from there that I decided
to create more habitats; birdhouses, and
fish bowls and such. I like the simplicity of the bird cage and the fact that it
changes the space its in. Its not just
another object on a shelf. To be honest,
I made them for adults in the beginning,
but then people started to use them
as mobiles for their children. I never
thought to make a mobile, I just wanted
to make a bird cage!
Want to see your ad in

Sweet Paul Magazine?
Email us at advertising
@sweetpaulmag.com
G O R G -WA N N A
HANDMADE
Home Style
George cushion, silk-screen and

embroidery on cotton, $ 55.94,
lacerisesurlegateau-eshop.com
Photography by Coco Armandell
1.
3.
2.
1.Date cushion, free download of

cross stitch charts, felicityhall.co.uk.
2. Possible wall sticker, comes in a
range of colors and sizes, $170.00,
harmonie-interieure.com. 3. Porcelain
serving tile by Anne Black, $60.00,
huset-shop.com. 4. Home Made
cookie stamp, $14.00, house8810.
com. 5. Printed dish towel from
Fabindia, $10.00, house8810.com.
6. NYC canvas shopping tote by
Famille Summerbelle, $31.00,
bodieandfou.com. 7. Europa
needlepoint pillow in 100% wool,
$125.00, jonathanadler.com.
5.
4.
6.
7.
M Y HAPPY DISH
Gazpacho with Grilled Shrimp & Corn
Recipe by Barbara Scott-Goodman | Styling by Paul Lowe | Photography by Alexandra Grablewski
MY HAPPY DISH
My summer happy dish is gazpacho.

It has the very best ingredients of
the seasonjuicy, ripe tomatoes and
garden-fresh peppers, cucumbers and
onions. I like to finish off the chilled soup
with grilled shrimp, sweet corn and a
handful of fresh herbs. Its a very cool
and scrumptious thing.
Gazpacho with Grilled Shrimp & Corn

Serves 6
1. Place the tomatoes, peppers, cucumbers, onion, garlic,

broth, vinegar, Tabasco, cayenne, capers, saltand
pepper in a large bowl and stir to mix well.
4 medium ripe tomatoes, cored and cut into small wedges

2 medium red bell peppers, seeded, deribbed and
finely chopped
2 medium cucumbers, peeled, seeded and
coarsely chopped
1 medium red onion, coarsely chopped
2 cloves garlic, thinly sliced
2 cups chicken broth, preferably homemade
1
3 cup sherry vinegar
dash of Tabasco sauce
pinch of cayenne pepper
2 tablespoons capers, drained
salt & freshly ground black pepper to taste
1
2 pound (about 18) large shrimp, peeled and deveined
2 ears fresh corn, peeled
olive oil, for brushing
14 cup chopped fresh cilantro, for garnish
14 cup chopped fresh parsley, for garnish
4. When cool enough to handle, scrape the corn from the

cobs and add to the gazpacho.
5. Ladle the soup into shallow, chilled soup bowls, top with
the grilled shrimp, sprinkle with the parsley andcilantro, and
serve at once.
My
a ppy D
ip
er
Re
c
3. Prepare a charcoal or gas grill. Brush the shrimp and corn

with olive oil. Grill the shrimp over medium-hot heat, turning
often, until cooked through, about 5 minutes. Grill the corn,
turning often, until lightly browned, 6 to 8 minutes.
is
2. Transfer half of the mixture to a blender or a food

processor fitted with a metal blade and process untilsmooth.
Return to the bowl and mix well. Taste and adjust the
seasonings, if necessary. Cover and refrigerate for at least 4
hours, or overnight.
e Win
Barbara Scott-Goodman with her Gazpacho with

grilled shrimp and corn.
SWE E T PAUL SUM M E R 201 1 | 19
Trunk Show
By Kendall Morgan | Photography by Jennifer Causey
Designed and handmade by the former editor of House

and Garden, Michele Michael, the porcelain and stoneware
designs were originally created to supply her successful fiveyear-old prop house, Elephant Props, in Manhattan. It wasnt
long before the citys top stylists were featuring her designs
in magazines such as Martha Stewart Living, Food & Wine
and Country Living. This led to her website (elephantceramics.com), which features an occasional pop-up sale so non
stylists can have access to her lushly textured pieces, too.
How did you start in the industry? I was hired at House
and Garden by the decorating editor. Because my
background was in fashion, she said that if I wasnt happy
there, after a year I could go to Vogue. That didnt happen
because I loved decorating. My parents were antique dealers
and I was always interested in interior design.
They say an elephant never forgets, so

it makes perfect sense that the dreamy,
nature-inspired creations of Elephant
Ceramics catch the eye in an instantly
memorable way.
How did you segue into working with props? I was a

freelance editor and worked for many different magazines
doing styling and interior design. I always wanted to own a
business and [doing props] seemed like a natural progression. Weve worked with all the national magazines, Martha
Stewart, Oprah, Real Simple, Food & Wine as well as catalogs
like West Elm and all kinds of cookbooks and advertising.
I want to keep this

something I love to do, &
that means making these
one-of-a-kind pieces.
And what inspired you to start a ceramic business on top

of that? I didnt start it as a business. I found this place in
my neighborhood in Brooklyn that offered ceramic lessons.
I was thrilled to discover them because I love making things
with my hands. I started taking classes purely for myself and
soon I realized I should be making things for my prop house.
I started making things and bringing them in and they had a
great reception. People started asking, When will you start
selling pieces? So slowly I did my website and I set up a
shopping site, which I do as a pop-up shop.
Its really like having two full-time jobs. It is, but I have a
lot of fun with it, its not like work. I do have to find the right
balance to not feel too much pressure to produce all this work
to sell, which is why I dont want to come up with my next sale
date. You can look for updates on my blog (elephantceramics.
blogspot.com), or sign up for my mailing list to find out the
next sale.
With its colors and textures, it seems like your work is
very nature-inspired. It definitely is. We live in Maine part of
the year and were fairly close to the coast and spend a lot of
time at the ocean. So all the colors of the water, the mussel
shells that wash up on the beach, coral and the surrounding
woods all inspire me. I mostly work in greens and blues with
a homespun linen texture that comes from my love of textiles
in college. I studied textile design and for my prop house I do
a lot of hand dying and stitching. I love that, and bring it into
my ceramics.
How many pieces do you make in a collection? You dont
do table settings. Most of my pieces are serving or more
decorative pieces. If I make a set Ill do 10 bowls that go
together, but they wont be matching. Theyll be the same
shape or size but the glaze will be different. But everything I
make works well together.
Your business has grown so organically. Where do you
see yourself in the next few years? For me, this is truly
a whole learning process. I want to continue to make small
batches of pieces to sell. I want to keep this something I love
to do, and that means making these one-of-a-kind pieces, to
continue to explore shapes and patterns and colors.
C R A F T Y F R I D AY
Cheaters Decoupage
Styling by Paul Lowe
Okay, once in a while we

cheat a little here at Sweet
Paul, but please dont tell!
I love decoupage, but it can be quite the task and once in
a while its okay to cheat. So this is my own little decoupage.
You will need a color copy of a motifold books are a
great source.
you will need:
copy of motif
glass vase, this one is from ikea.com
self adhesive spray
1. Start by cutting out the motif and making sure it fits the
vase. 2. Clean and dry the vase. 3. Spray the adhesive on the
back of the motif and place it on the vase. 4. Let it dry and
voila, you have a very stylish one-of-a-kind vase.
N o one else wants to touch it.
the
un spe a k a ble
grape
For a second, the jovial

conversation around the table
abruptly stops as the waiter
waves The List in the air. It can
be a stressful moment for any
dinner. There are few social
situations that seem to carry as
much responsibility as choosing
wine at a restaurant. If the people
sitting around the table get the
idea that one among them has
claim to special insight, The List
will invariably land with a thud in
front that person. That person is
usually me.
Text + Photography by Jim Hensley
I love wine lists. If I could, I would take the list home with me
and study it at my leisure only pronouncing my verdict after
long thought and careful consideration. But you know what
that moment is like. The waiter waits, and your companions
expect something unique, hopefully spectacular, and certainly
affordable if the check is to be split. Its a burden.
Being unique isnt easy for a bottle of wine. Most of us are
really only comfortable with the names we already know. In
the realm of white wine, chardonnay and its standard bearers
Chablis or Russian River make out like bandits on name
recognition. They are easy to choose because they are
remembered most of the time. But the only way to get
credibility through picking one of these bottles is by forking
over large sums of cash. My trick lies in looking for the grapes
seldom talked about. Even better; grapes you cant even
pronounce properly.
Viognier is now beginning
to pop up all over the world,

but its home is in the Northern
Rhone Valley in France. A
generation ago it wasnt found
anywhere else.
My last wine-guy moment of responsibility took place at

an out-of-the-way fish restaurant in Cape Town. The waiter
was happy to take us all on a detailed tour of the catches
of the day all filleted and ready for the grill. South Africa
is blessed with two oceans filled with fish. They are also
blessed with a climate well suited for wine. The quality
of South African wine should not be daunting. There are
plenty of good cabernets and chardonnays for comfort,
and even a few syrahs and sauvignons to surprise us. But
dig a little deeper and youll find exotics like chenin blanc
and the elusive viognier. I knew next to nothing about
any of the wines on this particular list, but a flash of relief
washed over me as I found a few bottles of a local viognier
that the waiter could recommend.
When made properly (that is to say when made by
someone who is willing to wait for just the right time to
harvest, and not go nuts with the oak barrels) viognier
grapes make perhaps the most delicate and unique wines.
Violets and wild flowers often dominate the aroma, and its
common to associate melons and peaches on the palate.
It is not hard or steely like chablis, but rather softly
seductive. At first taste it almost always stops the showit
is as close to an instant success as you can get. And if
you really want to impress, you can learn to pronounce it
instead of shyly pointing at the list.
Viognier is now beginning to pop up all over the world,
but its home is in the Northern Rhone Valley in France. A
generation ago it wasnt found anywhere else.
Once In a Lifetime
Take it from whence it came. Condrieu is one of the
smallest wine districts in France, and they only make wine
from viognier. Try the wines of Georges Vernay for
something traditional, or Cuilleron for something a little
more modern and complex.
Whenever You Can
There are bargains to be found just outside of Condrieu.
Try some of Frances more rebellious producers that work
within the Vin de Pays classification. Look for Ogier,
L Hortus or Villard.
Whenever You Want
Look to the New World! Qupe in California, for example.
Dont pass it by if its blended with other grapes as, South
African Mullineux is. Ask around and experiment.
G O R G - WA N N A D E S I G N
Hot Stuff
Urban Picnic Box, contains all

you need for the perfect outing.
You just need to get the food.
$25.00, boxsal.com
Photography by Aaron Opsal
SweetPaul_Summer2011.indd 30
6/6/11 8:00 PM
G O R G E -WA N NA DESIGN
2.
1.
3.
4.
6.
5.
7.
1. Wale and bird brooch, $ 48.00,

elkaccessories.com.au 2.Jet Set
coasters, $ 48.00, jonathanadler.com
3.Born in Sweden birdfeeder, $ 19.95,
huset-shop.com 4. Raisin Cluster
necklace, $ 51.00, elkaccessories.com.
au 5.Blue Higgins mobile from Studio
Higgins, $ 495.00, jonathanadler.com
6. HemDing platter designed
by Andreas Fabian, $ 176.00,
theo-theo.com 7.Mechano chair
designed by Andre Klauser, $ 527.00,
theo-theo.com
CUPCAKE
Rhubarb Strussel Cupcake

Sweet Pauls favorite
summer cupcake.
Makes 12 cupcakes
1.5 cups chopped rhubarb
2 tablespoons light brown sugar
10 tablespoons butter, soft
3
4 cup light brown sugar
3 eggs
1 34 cups plain flour
1 teaspoon baking powder
1
2 teaspoon cinnamon
2 tablespoons butter
1
2 cup plain flour
4 tablespoons light brown sugar
1
2 cup chopped almonds
1. Preheat oven to 350F. 2. Mix rhubarb and sugar in a bowl and scatter it
on a baking tray. 3. Bake until rhubarb
is soft, 15 to 20 minutes. 4. Beat butter
and sugar light and add the eggs, one at
a time. 5. Add flour, baking powder and
cinnamon and mix well. 6. Pour mixture
into paper cups, just half full. 7. Add
rhubarb. 8. Mix butter, sugar and flour
and place the mixture over the rhubarb.
9. Finish off with almonds. 10. Bake
until golden, about 20 minutes. 11. Cool
on a wire rack.
Food + styling by Paul Lowe | Photography by Frances Janisch
W I L L S P I C K S
PHOTO BY :THE WHITE COMPANY
Garden Perspectives
Thinking of branching
outwards this summer?
As Will Taylor writes,
changing your
perspective on garden
spaces can result in
a notable lifestyle
change. Whether you
go outdoors to relax,
work or entertain, here
are three different looks
to inspire you to make
the most of your garden
this summer.
By Will Taylor
INSPIRED BY NATURE
INDOORS
If youre an avid gardener, a lover of the great outdoors
or simply appreciate a pared back, rustic look, then a
nature-inspired theme is for you. The white-washed wooden
floor encourages a light and airy feel, whereas the textured
surfaces of the vintage furniture create a welcoming and
pastoral space. In fact, the sepia and brown tones of the
furniture reflect the surrounding soils, which in turn are
softened by the pale linens, adding warmth to the white
palette. To maximize the effectiveness of the space, consider
including a large, flat surface for potting seedlings, tending
to plants and arranging flowersyoull be thankful for the
room to spread out as you spend long, sunny afternoons
crafting and cultivating the natural environment around
you. By turning a summerhouse, shed or garden room into a
dedicated space for tending to your garden, youre bound to
wonder why you didnt make use of the space sooner.
OUTDOORS
Enjoying a garden room in the summer is as much about
enjoying a newfound indoor space as it is enjoying the
outdoor areas, so allow the space to spill out to create an
alfresco dining area. A set of reclaimed table and chairs kept
to a soft, muted palette will continue the pared back feel of
the garden room. Similarly to the indoor space, simplicity is
key to successfully creating this looka jug filled with water
and freshly cut blooms from the garden is all you need to
create a suitable atmosphere. Let the sights, sounds and
smells of the natural environment be the theatre of this
scheme. Shop this look at jaysonhomeandgarden.com
1.
3.
2.
4.
1. Antique bistro table, $995 2. Sheffield

watering can, $38 3. Vintage Demijohn
Bottles, $65-$95 4. Willow rectangular
planter, $40 5. Antique iron chair, $750
5.
COLORFUL ECLECTICISM
INDOORS
Do you spend your weekend days crafting with the music
on full volume before gathering your best friends for a
sparkling evening of laughter and chatter? A brightly colored,
eclectic theme will surely appeal to your aesthetic and
lifestyle choices. Choose several of your favorite hues and
have fun with them. Paint furniture in unexpected ways and
juxtapose new with old. Marrying modern gloss finishes with
the weathered nature of found objects will add interest to
your space. Note how a functional workspace and plenty of
storage for craft supplies have been placed along one wall,
freeing up the central area for social gatherings. The wealth
of storage space means its easy to clear the desk space to
make way for a makeshift bar or nibbles table when you wish
to entertain. Let guests mingle in the summerhouse before
moving outside for a causal meze dinner.
PHOTOS BY: COLORFUL ECL, DULUX | OPPOSITE PAGE: THE WHITE COMPANY
OUTDOORS
Heres where you get to showcase your creative efforts as
homespun placemats adorn the tabletop, and Maison jars
spray painted in zesty hues play host to bunches of waxflower
and roses. The eclectic theme continues with mix-and-match
cutlery, and napkins tied up with leftover ribbons. And the
laid back, social feel created inside the summer house is seen
again in the outdoor dining area, where scattered cushions
replace chairs and a reclaimed door functions as a makeshift
table. Homemade bunting and hand-painted votives complete
this look, which is perfect celebrating the arrival of warmer
months with a craft party or cocktail soiree. Cheers! Shop
this look at anthropologie.com
1.
1. Decker Bookshelf,
$689.00 2. Sari
Throw, $189.00
3. Farmers Market
Basket, $14.00.
4. Long-Term Salt
& Pepper Shakers,
$18.00 5. Light
In The Fog Votive,
$8.00
3.
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4.
5.
FROM
MORMORS KITCHEN
Jars Filled with Summer

My grandmothers cherry
tree and her jam.
Text+styling by Paul Lowe
When I was a kid we had a huge old

cherry tree growing outside our house.
My grandfather planted it when he
bought the house and it had reached the
roof when I was born. It was so beautiful
and really the talk of the neighborhood.
As a kid I could stand at my bedroom window eating cherries.
They were warm, sweet and juicy. My grandmother and great
aunt would pick the tree every summer and turn the cherries
into jam. The whole house would smell sweet for weeks. They
filled up our pantry with not only cherry jam, but strawberry
jam, apple chutney, apple sauce and lots more. All winter we
had jars filled with summer.
FROM MORMORS KITCHEN
Thats what my grandmother would say: Paul, lets go down

to the pantry and get a jar of summer.
She would use the jam as filling in pies, serve it with roasted
chicken and simply spread it with butter on freshly made
waffles. The sad thing in all this is that a few years later the
whole tree needed to be taken down. The roots started to ruin
the foundation of the house and simply had to be cut away.
I remember my grandmother crying when they did it. Im sure
she had lots of happy memories of the tree.
To this day I still call a pot of cherry jam a jar of summer
and I make it every year, the same old recipe that she used.
And now Im passing it on to all of you. Enjoy!
Mormors Cherry Jam
Makes 4 8oz jars
4 cups whole sweet cherries
1 tablespoon lime juice
2 tablespoons rum
1 teaspoon powdered pectin
4 cups sugar
1. Rinse the cherries well. 2. Pit and chop up the cherries and
place in a large saucepan. 3. Add lemon juice, lime juice, rum,
pectin and sugar. 4. Let the mixture simmer for 20 minutes.
5. Sterilize your jars by boiling in water for 4 minutes. 6. Ladle
the hot jam into the jars, seal with the lids. 7. Place in a large
saucepan with a little water on the bottom. 8. Place the cans
inside and let them cook for 5 minutes. 9. Let them cool,
theyll be ready after 24 hours. 10. Store in a cool place.
G O R G -WA N N A KIDS
Trendy Tots
Marchel Moustache T from La

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Photography by Coco Amardell
G O R G E -WA N NA KIDS
1.
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6.
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Stuff for the

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bodieandfou.com 2. Colorem play cubes that you can
draw on with crayons, $59.99, shop.naefusa.com/us
3. Owl clock made with Bamboo, $81.00, shak-shuka.com
4. Large cotton octopus cushion from Ferm Living, $69.00,
huset-shop.com 5. My body litho printed with vegetable
ink, $42.00, huset-shop.com 6. Hipp tray from Pryldesign
Sweden, $28.00, huset-shop.com 7. Play soapbox
cart in wood from Normann Copenhagen, $2,587.00,
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Hats/Accessories by Her Royal

Fatness, herroyalfatness.com
Princess Pink Tea Set by The Queens
Treasures, thequeenstreasures.com
Table Linens by Holly Smith
Flowers by Amanda Ryan Corcoran
Special Thanks to Robert &
Kathryn Rya
WOOF
Pet Parade
Peanut Snack Sandwiches
Makes about 20 treats
2 tablespoons canola oil
1
2 cup peanut butter (all-natural
or organic)
1 cup water
1 12 cups whole wheat flour
1 12 cups white flour
peanut butter, for serving
1. Preheat oven to 350F. 2. In a large

bowl combine canola oil, peanut butter
and water. 3. Add both types of flour,
and work the dough together. 4. Wrap
in plastic and leave it for around 30
minutes. 5. Knead dough into a firm ball
and roll to 14 inch thickness. 6. Use a
small glass or cookie cutter and cut out
small circles. 7. Place on a parchment
paper-lined cookie sheet. 8. Sprinkle
with peanuts, and press them lightly
into mixture. 9. Bake for 10 to 12
minutes. 10. Cool on a wire rack.
11. Store in a jar with a tight lid.
12. When your dog has been good,
sandwich a little peanut butter
between two cookies and serve.
Lestat, my
french bulldog
loves these
snacks. He gets
one every time
he has been a
very good boy.
You can also
make these
without the
peanut butter.
Food+Styling by Paul Lowe | Photography by Colin Cooke
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1. Spectator jacket, comes in a range

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RoverDog. 2. Fugly squeak dog toy,
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3. Santa Fe dog collars in hemp and
organic cotton, $23.00, etsy.com/
shop/TheModernPet. 4. Dog bowtie for
those festive days, $40.00, silly-buddy.
com. 5. Stoneware dog bowl, $78.00,
jonathanadler.com. 6. Copy of a 30s
Pet Show Poster, $6.50, etsy.com/
shop/aswegoArts. 7. Chelsea dog
beds, comes in 3 sizes, from $194.00,
oscarandlulu.com.au. 8. Badges of
your favorite celebrity/dog, $4.50,
takkoda.com.
ONE FOR THE

SEASON
Home-made Sodas
Making your own
soda is not only easy
but inexpensive, and
will reduce your
carbon footprint.
This whole story came to me when I
bought a soda maker for my home.
It makes great soda water. No more
carrying heavy bottles or paying for
overpriced fancy bubbly water. With
just a few ingredients I could make
delicious home made sodas.
Food+Styling by Paul Lowe | Photography by Alexandra Grablewski
Strawberry Soda
Makes about 20 glasses
3 lbs strawberries, trimmed
and hulled
4 tablespoons white vinegar
2 cups sugar
1. Place the strawberries in a blender
and pulse until smooth. 2. Add vinegar
and mix well. 3. Pour into a fine-mesh
sieve over a large bowl and let drain.
4. Stir so that you get all the juice from
the berries. 5. Discard pulp. 6. Transfer
juice to a medium pot and add sugar.
7. Stir and bring to a boil. 8. Let
mixture simmer for 5 minutes. 9. Cool
and mix with soda water and ice. Keeps
for 1 week, chilled.
Blueberry and Lime Soda

4 cups blueberries
2 cups water
1 cup sugar
2 tablespoons lime juice
1. Place blueberries and water in a
medium saucepan and bring to a boil.
2. Let mixture simmer for 15 minutes.
Cool. 3. Pour into a fine-mesh sieve
over a large bowl and let drain. 4. Stir
so that you get all the juice from the
berries. 5. Discard pulp. 6. Transfer
juice to a medium pot and add sugar
and lime juice. 7. Stir and bring to a boil.
8. Let mixture simmer for 5 minutes. 9.
Cool and mix with soda water and ice.
Keeps for 1 week, chilled.
Cinnamon and Espresso Soda

2 cups water
12 cup sugar
2 cinnamon sticks
1 cup strong brewed espresso
1. Place all the ingredients in a medium
saucepan and bring to a boil. 2. Let
the mixture simmer for 15 minutes.
3. Cool and remove the cinnamon
sticks. 4. Mix with soda water and ice.
Keeps for 1 month, chilled.
Ginger Ale
1 cub white sugar
2 cups water
4 oz pealed and sliced ginger
2 teaspoons cardamom pods
1 teaspoon whole allspice
1 teaspoon black peppercorns
3. Cool. 4. Pour into a fine-mesh sieve
over a large bowl and let drain. 5. Mix
with soda water and ice. Keeps for 1
month, chilled.
Celery and Cilantro Soda

4 cups chopped celery
1 cup chopped cilantro
juice from 1 lime
grated zest from 1 lime
2 cups sugar
2 cups water
mixture simmer for 15 minutes. 3. Cool.
4. Pour into a fine-mesh sieve over a
large bowl and let drain. 5. Stir so that
you get all the juice from the mixture. 6.
Discard pulp. 7. Cool and mix with soda
water and ice. Keeps for 1 week, chilled
Lemon and Lime Soda

juice from 6 lemons
juice from 2 limes
grated zest from 1 lemon
2 cups sugar
2 cups water
mixture simmer for 15 minutes. 3. Cool.
4. Pour into a fine-mesh sieve over a
large bowl and let drain. 5. Cool and
mix with soda water and ice. Keeps for 1
week, chilled.
Blood Orange Soda

2 cups blood orange juice
1 cup orange juice
1 cup sugar
1. Place juice and sugar in a medium
pot.
2. Stir and bring to a boil. 3. Let me
mixture boil on low heat until 12 has
evaporated and the sirup thickens. 4.
Cool and mix with soda water and ice.
Keeps for 1 week, chilled.
Pink Grapefruit Soda
juice from 1 large pink grapefruit
grated zest from 1 pink grapefruit
1 cup water
2 cups sugar

3. Cool and mix with soda water
and ice. Keeps for 1 week, chilled.
Mango and Lime Soda
2 ripe mangos, peeled and
meat chopped
1 cup sugar
2 cups water
1 lime, both juice and zest
saucepan and bring to a boil. 2. Let the
mixture simmer for 10 minutes. 3. Pour
into a fine-mesh sieve over a large bowl
and let drain. 4. Stir so that you get all
the juice from the mangoes. 5. Discard
pulp. 6. Cool and mix with soda water
and ice. Keeps for 1 week, chilled.
features
SU M M E R 2 0 1 1 I SSU E N O. 5
fresh from the garden summer salads sweet

pauls summer brunch tribal kids summer
seafood natural colors sweet paul soda
fountain sweet pauls best summer cakes
new life for old cans
from the
NOTHING TASTES BETTER THAN VEGETABLES

AND FRUIT RIGHT FROM THE GARDEN. I KNOW
NOT ALL OF US HAVE ONE, BUT WE DO HAVE
THE FARMERS MARKET!
FOOD+STYLING BY PAUL LOWE | PHOTOGRAPHY BY COLIN COOKE

NECTARINE & BLUEBERRY PIE
ISRAELI COUSCOUS SALAD

SQUASH CARPACCIO
COUSCOUS is
such a GREAT
INVENTION.
It SOAKS UP
all the GOOD
FLAVORS in
this salad. Such
a GREAT
PICNIC FOOD.
BREAD & TOMATO SALAD
SQUASH & PEAS SALAD

ROASTED CHERRY TOMATOES
IF YOU have never made HOME MADE TOMATO SOUP

before, NOW is the TIME. The TOMATOES are RIPE and
SWEET and READY TO GO into that POT!
ROASTED TOMATO & CURRY SOUP

ROASTED CORN WITH CHILI MARINADE
RASPBERRY LEMONADE
THIS is a
GREAT way to
SPICE UP that
READY-MADE
LEMONADE
from the store!
FRESH from the

GARDEN RECIPES
NECTARINE & BLUEBERRY PIE
Such a great pie. Serve it la mode or
with whipped cream.
Serves 8
4 cups plain flour
1 teaspoon salt
1 tablespoon sugar
1 34 cups unsalted cold butter, in cubes
1 tablespoon white vinegar
1 large egg
1
2 cup iced water
1. Combine flour, salt and sugar in a
large bowl. 2. Add butter and use your
fingers until the mixture resembles
coarse meal. 3. Mix vinegar, egg and
water in a bowl and mix into the flour
with your hands just until combined.
4. Press the dough gently together,
wrap in plastic and chill for at least 1
hour. 5. Take it out and roll it flat. 6. Fill
a 9-inch pie plate with it. Cut of excess
dough. 7. Cut out small circles with a
cookie cutter to go around the edge of
the pie.
Filling:
5 nectarines, pitted and sliced
1
2 cup blueberries
2 tablespoons plain flour
1 tablespoon sugar
1 egg
1 tablespoon milk
1. Preheat the oven to 450F. 2. Place
the nectarines and blueberries in a bowl
and toss with flour. 3. Place it in the pie
shell. Pour over the lemon juice and
sprinkle with sugar. 4. Line the edge of
the pie with the small dough circles.
Beat egg and milk and brush the dough
with it. 5. Bake for about 40 minutes, or
until golden. 6. Cool and serve.
ISRAELI COUSCOUS SALAD

Couscous is such a great invention.
It soaks up all the good flavors in this
salad. Such a great picnic food.
Serves 4
1 squash, diced
1 red onion, diced
1 aubergine, diced
4 tablespoons olive oil
salt & pepper to taste
5 cups cooked Israeli couscous
2 tablespoons chopped basil
2 tablespoons chopped parsley
1 tablespoon chopped mint
16 cherry tomatoes
1
2 cup olive oil
1. Heat the oven to 450F. 2. Place
squash, onions and aubergine on a
baking tray and toss with oil, salt and
pepper. 3. Roast for about 12 to 15
minutes, or until soft. Cool. 4. Mix
the vegetables, couscous, herbs and
tomatoes. 5. Mix together oil, lemon,
salt and pepper and pour the dressing
over the salad. 6. Mix well and serve.
SQUASH CARPACCIO
A great side dish. Perfect with
grilled fish.
Serves 4
1 yellow squash
1 green squash
200 g pecorino, in thin slices
2 tablespoons purple basil leaves
salt & pepper
olive oil
1. Cut the squash into very thin slices,
use a mandolin if you have one.
2. Spread them onto 4 plates or a large
platter with pecorino and basil.
3. Sprinkle with salt and pepper and
add olive oil.
BREAD & TOMATO SALAD

My take on the classic panzanella salad.
Serves 4
6 plum tomatoes, in wedges
2 tablespoons basil, roughly torn
1
2 cup pecorino, crumbled
3 cups croutons
1. Mix tomatoes, basil, pecorino and
croutons on 4 plates. 2. Pour over olive
oil and sprinkle with salt and pepper.
SQUASH & PEAS SALAD
Nothing says summer like fresh garden
peas. This is a great summer salad to
serve at any BBQ.
Serves 4
1 squash, cut thinly length wise
2 cups baby spinach
1 cup fresh peas, blanched 20
seconds in salted water
1
2 cup pecorino shavings
1
4 cup toasted pine nuts
1. Mix squash, spinach, peas, pecorino
and pine nuts on 4 plates or a large
platter. 2. Mix oil and lemon juice and
pour it over the salad. 3. Toss gently.
4. Sprinkle with salt and pepper.
ROASTED CHERRY TOMATOES

This is a great little appetizer or snack.
Serves 4
30 cherry tomatoes
2 garlic cloves
1 tablespoon fresh thyme
2 cups olive oil
fresh thyme springs
For serving:
toasted bread
fresh ricotta
1. Preheat oven to 425F. 2. Place

tomatoes (cut side down), carrots and
garlic on a baking tray and pour the oil
overtop. 3. Toss with salt, pepper and
curry powder. 4. Roast in the oven until
they start to get some black spots on
them. 5. Take it out, let the mixture cool
and remove the skin from the tomatoes.
6. Place everything in a blender and
pure until smooth. 7. Pour into a large
pot, add stock and bring to a boil. 8.
Let the soup simmer for 10 minutes. 9.
Serve with some parmesan shavings
and roasted chili.
AVOCADO DIP
The first tiny vegetables of summer
are the best. I love to make them into a
simple crudit.
Serves 4
2 ripe avocados
4 tablespoons mayonnaise
1 garlic clove, minced

tomatoes, garlic and thyme on a baking
tray. 3. Toss with olive oil, salt and
pepper. 4. Bake for 10 for 12 minutes.
Cool. 5. Place the tomatoes in a jar
and pour over the olive oil and thyme.
The tomatoes will keep for 3 days. For
serving, spread some fresh ricotta on
toasted bread. Add tomatoes, a little of
the oil, salt and pepper.
ROASTED CORN WITH

CHILI MARINADE
No summer dinner is complete without
fresh corn. I never boil it first, as I love
the crunch you get from a freshly grilled
corn on the cob.
Serves 4
4 large whole corn husks
1 cup olive oil
2 tablespoons soy sauce
1 teaspoon chili flakes
RASPBERRY LEMONADE
This is a great way to spice up that
ready-made lemonade from the store.
Serves 4
4 cups ready-bought lemonade
1 cup fresh raspberries
ice cubes
fresh mint
ROASTED TOMATO & CURRY SOUP

If you have never made home made
tomato soup before, now is the time.
The tomatoes are ripe and sweet and
ready to go into that pot!
Serves 4
12 plum tomatoes, cut in half
2 carrots, diced
4 garlic cloves
2 teaspoons curry powder
2 cups chicken stock
parmesan shavings
4 roasted chilies
1. Pull back all the husks of the corn, but

do not remove. Tie the husk in a knot.
2. Rub the corn with salt and pepper. 3.
Mix together olive oil, soy and chili. 4.
Place the corn on the hot grill and brush
with the marinade. 5. Grill it as long as
you want. Just keep the husks off to the
side, otherwise they will burn. I like my
corn a bit hard, so I will only roast if for 5
minutes. For more well done, let it roast
for 10 minutes. 6. Turn often. 7. Serve
with extra marinade.
1. Peel the avocado, and mash the meat

in a bowl with mayo, lemon and garlic.
2. Season with salt and pepper.
1. Place lemonade and raspberries in

a large pitcher and use a large spoon
to crush the raspberries into the
lemonade. 2. Fill the pitcher with ice
and mint, and serve.
SUMMER
SALADS
THESE SIDE SALADS
WILL MAKE ANY
BORING DISH TASTE
FRESH & DELICIOUS
FOOD+STYLING BY PAUL LOWE
PHOTOGRAPHY BY HECTOR SANCHEZ
RADISH SALAD
WITH BASIL OIL
APPLE AND
CHEVRE SALAD
MY TAKE
ON THE
WALDORF
SALAD
ROASTED BEET AND

CARROT SALAD
GREEK
SALAD
ONE OF MY FAVORITE
SALADS. I LOVE
FETA CHEESE.
ORANGE AND
FENNEL SALAD
WITH PISTACHIO
POTATO SALAD WITH

HONEY MUSTARD
A VERY
SIMPLE YET
TASTY TAKE
ON THE OLD
POTATO
SALAD
SUMMER
SALAD
RECIPES
RADISH SALAD WITH BASIL OIl
If you cant get watermelon radishes you can use the
regular ones. Remember to place them in ice water for
extra crispiness.
Serves 4
4 watermelon radishes
8 regular radishes
1 cup microgreens
a few edible flowers
12 cup olive oil
1 bunch fresh basil
1 tablespoon lemon juice
1. Cut the radishes as thin as you possibly can. A mandolin
is a great tool to do this. 2. Place them in a bowl filled with
ice water and leave them there for 10 minutes. 3. Take them
out of the water and into a serving bowl. 4. Toss with
microgreens and flowers. 5. In a blender mix olive oil, basil
and lemon juice. 6. Blend until smooth. 7. Season with salt
and pepper. 8. Serve with the salad.
ORANGE AND FENNEL SALAD WITH PISTACHIO

A great classic. The sharp fennel and the sweet oranges are
the perfect combination.
Serves 4
3 large oranges
1 pink grapefruit
1 fennel bulb
1
4 cup pistachio, chopped
1 cup microgreens
1. Peel and slice the oranges. 2. Place on a serving platter.
3. Peel the grapefruit and cut between each membrane to
get perfect little wedges. 4. Place on the platter. 5. Cut the
fennel thinly lengthwise and add to the platter. 6. Sprinkle
with pistachio and microgreens and drizzle with olive oil.
APPLE AND CHEVRE SALAD
My take on the classic Waldorf salad.
Serves 4
3 red apples
1
2 cup toasted walnuts
1 bunch leafy salad
1
2 cup crumbled chevre
Dressing:
1
2 cup mayonnaise
pinch of chili powder
1. Core the apples and slice them very thin. 2. Place slices
in a bowl and toss with lemon juice. 3. Add walnuts, chevre
and salad. 4. In a small bowl mix together mayonnaise,
lemon juice and chili powder. 5. Season with salt and
pepper and serve with the salad.
ROASTED BEET AND CARROT SALAD

The beets get so sweet and tender when you roast them.
Serves 4
6 red or golden beets
2 carrots, peeled and thinly sliced
4 radishes, sliced
1 cup microgreens
1. Preheat oven to 390F. 2. Place the beets in an oven-proof
dish and drizzle with olive oil. 3. Cover with foil and bake for
30 minutes or until tender. 4. Once cool, peel and cut into
wedges. 5. Mix beets, carrots, radishes and greens in a bowl.
6. Add olive oil and season with salt and pepper.
GREEK SALAD
One of my favorite salads. I love feta cheese.
Serves 4
20 heirloom cherry or grape tomatoes, cut in half
3 oz feta cheese, thinly sliced
1
2 cup kalamata olives
2 cups microgreens
1
2 cup olive oil
1 small bunch flat-leaf parsley
1. Place tomatoes, feta cheese, olives and microgreens on a
serving plate. 2. In a blender mix oil, parsley and lemon juice.
3. Blend until smooth. 4. Season with salt and pepper and
drizzle over the salad.
POTATO SALAD WITH HONEY MUSTARD

A very simple yet tasty take on the old potato salad.
Serves 4
15 small blue and fingerling potatoes
1 red onion, thinly sliced
1 cup microgreens
2 eggs
1 tablespoon white vine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon water
1. Preheat oven to 390F. 2. Slice the potatoes as thin as you
can. Place them on a baking tray and drizzle with oil. 3. Toss
well and season with salt and pepper. 4. Bake until golden,
about 12 to 15 minutes. 5. Place them in a large bowl and add
onion and microgreens. 6. Fill a medium saucepan with water
and bring it to a boil. Turn the heat down so that the water
just simmers. 7. Add vinegar. 8. Crack each egg into a small
cup. Slip the eggs carefully into the water and let them stay
in for 3 minutes. 9. Remove from water with a slotted spoon.
10. Place on top of the salad. 11. In a small bowl mix mustard,
honey and water. 12. Pour over the salad and serve.
Food+styling by Paul Lowe | Photography by Alexandra Grablewski

eet pauls
w
s
summer brunch
sweet paul invites you to
a tasty summer brunch
with all his favorite foods
and cocktails.
lobster rolls
pimms cups
trout, beet & fava bean salad
tomato & squash pie
roasted plums
lemon and basil-roasted chicken
flowers
place cards
eet pauls
w
s
summer brunch
r e c ip e s
Lobster Rolls
This has been my favorite summer food ever since I moved to
the US. I like it Maine style with mayo.
Serves 4
meat from one large cooked lobster
1
2 cup mayonaise
1
2 stalk of celery, finely chopped
1 tablespoon chopped dill
salt & pepper
4 top-split hot dog rolls
1 tablespoon butter
1. Roughly chop the lobster meat and mix it in a bowl with
mayo, lemon juice, celery and dill. 2. Season with salt and
pepper. 3. Butter the hot dog buns and toast them golden in a
pan. 4. Divide the lobster salad between the rolls and serve.
Tomato and Squash Pie
This is really easy and so tasty.
Serves 6
1 sheet store-bought puff pastry
1 cup ricotta
3 tablespoons grated parmesan
salt & pepper
4 roma tomatoes, sliced
20 cherry tomatoes, cut in half
1 yellow squash, sliced
1. Preheat oven to 350F. 2. Place the puff pastry sheet on a

baking rack covered with parchment paper. 3. Spread with
ricotta and parmesan. 4. Sprinkle with salt and pepper.
5. Divide tomatoes and squash on top and sprinkle with a
little more salt and pepper. 6. Drizzle with olive oil. 7. Bake
for about 20 minutes or until golden. 8. Cut into pieces and
serve warm or cold.
Trout, Beet and Fava Bean Salad
Talk about flavors on a plate! This is like a mix of everything
that is tasty in this world.
Serves 4
4 golden beets, pealed and cut in 4
24 small potatoes
4oz trout filet
salt & pepper
lettuce
1
2 cup cooked and shelled fava beans
1. Preheat oven to 350F. 2. Place the trout, beets and
potatoes in an oven-proof dish. 3. Sprinkle with salt and
pepper and drizzle with olive oil. 4. Bake for 12 minutes, then
remove the fish and bake until the potatoes and beets are
done, about another 10 to 15 minutes. 5. Break the fish into
pieces. 6. Place fish, beets, potatoes, lettuce and fava beans
on plates and drizzle with lemon juice and olive oil. 7. Season
with salt and pepper and serve.
Lemon and Basil-roasted Chicken

This is such a great dish. Make all in one pan so it make
washing up real easy. The lemon tenderizes the chicken in a
wonderful way.
Serves 4
1 large organic chicken
1 bunch basil
salt & pepper
2 lemons, cut in half
2 pounds small potatoes
8 cloves garlic, left whole
1. Preheat oven to 450F. 2. Rub chicken well with olive oil.
3. Lift up the breast skin gently and place a bunch of basil in
the pocket. 4. Sprinkle with salt and pepper. 5. Place in an
oven-proof dish with potatoes and garlic. 6. Fill the cavity of
the chicken with two lemon halts. 7. Squeeze the remaining
lemon over the chicken and drizzle with olive oil. 8. Roast for
20 minutes, take it out and baste it and put it back in at 350F
for about another 45 minutes. 9. Let the chicken rest for 10
minutes before serving.
Roasted Plums
I just love warm plums. Serve this dish la mode.
Serves 4
2 large plums
4 tablespoons sugar
ice cream for serving
1. Preheat oven to 350F. 2. Cut the plums in half and discard
the pits. 3. Place in an oven proof dish and top with lemon
juice and sugar. 4. Bake for 12 minutes. 5. Serve warm with
the liquid that forms in the dish and ice cream.
Pimms Cups
My all time favorite summer cocktail.
1 glass
1 part Pimms
1 part orange juice
2 parts ginger ale
2 strawberries, hulled and cut in half
1 lemon slice
1 cucumber slice
ice
1. Fill a large glass with ice and add the rest of the ingredients.
Place cards
Simple!
1. Print out your guests names on your home printer. 2. Cut
out the names and fasten them to old black-and-white photos
using a paper clip.
Flowers
I love to use only one kind of flower when I entertain.
I feel that the statement is stronger that way.
Im also a true believer in using what you have, so all the
vases on the table are simple old bottles.
how his sons game

of manhunt
inspires colin cook
to a tribal shoot
Photography by Colin Cooke
Styling by Luz Montes and Dana Bos
Last summer I watched my sons and

friends play a game of Manhunt in our
back yard. They had draped themselves
in branches, twigs, leaves and vines for
camouflage. They looked great. There
was an individual fashion to each one of
them. This gave me an idea. Two very
creative mothers, Luz Montes and Dana
Bos, brought paint and glue, and we
spent the day with local boys and girls
photographing them as tribal kids
living in an enchanted forest.
T h e c a n d l e - b u d s o p e n e d

their wide white f lowers... Their scent spilled
o u t i n t o t h e a i r a n d t o o k
p o s s e s s i o n o f t h e i s l a n d .
William Golding, Lord of the Flies

Then, amid the roar of bees
in the afternoon sunlight, Simon found the fruit they

could not reach, and passed them
back down to the endless,
o u t s t r e t c h e d h a n d s .
William Golding, Lord of the Flies
Food by Carrie Purcell | Styling by Sarah Cave | Photography by Andrew Purcell
UMMER
Seafood
This is the season to really enjoy the
fruits of the sea. Here are some of
our favorite recipes.
Grilled Sardines & Shaved

Fennel Salad
Serves 6
12 small whole sardines, gutted

3 cloves garlic, chopped
a few tablespoons olive oil
2 lemons
1 bulb fennel, thinly sliced
14 cup parsley leaves
2 tablespoons capers
1 teaspoon chili garlic paste
12 slices grilled bread
1. Combine sardines with garlic, olive

oil, juice of 12 lemon, salt and
pepper. Let marinate for about one
hour. 2. Combine fennel, parsley,
capers, chili paste, zest of 12 lemon and
juice of 1 lemon. 3. Toss to combine.
4. Season with salt and pepper.
5. Preheat a grill or grill pan over
medium heat. 6. Grill sardines 3 to 5
minutes per side or until lightly charred
and cooked through. 7. Serve with
slices of grilled bread, fennel parsley
salad and lemon wedges.
Steamed Mussels
Serves 4


1 small onion, chopped
2 shallots, chopped
2 cloves garlic, minced
2 pounds mussels, scrubbed
& debearded
1 small bunch thyme
14 cup white wine
14 cup chicken broth
1 to 2 tablespoons red pepper flakes
crusty bread
1. In a large dutch oven, heat olive oil.

2. Add onion, shallots and garlic and
saut 5 minutes. 3. Add mussels and
stir to coat. 4. Add thyme, wine and
broth and bring to a simmer. 5. Cover
and let steam 8 to 10 minutes or until
mussels have opened. Discard any that
did not open, and transfer to serving
bowls. 6. Stir in red pepper flakes and
season broth with salt and pepper.
7. Pour over plated mussels and serve
with crusty bread for dipping into
the broth.
Baked Oysters with Spinach

& Bacon
Makes 1 dozen
4 slices applewood smoked

bacon, diced
3 green onions, chopped
2 cups spinach leaves, coarsely
chopped
1 pinch cayenne pepper
2 tablespoons unseasoned
bread crumbs
12 oysters, shucked and left in
bottom shell
1 to 2 cups kosher salt, for baking
1. Preheat oven to 450 F. 2. In a saut
pan, cook bacon over medium heat for
10 to 12 minutes until crispy. 3. Add
green onions and spinach and cook
for a few minutes until spinach is wilted.
4. Remove from the heat and stir in
cayenne pepper, bread crumbs and
season with salt and pepper. 5. Spread
salt on a baking sheet and nestle
oysters in the salt so they are level.
6. Divide bacon spinach mixture
between oysters and bake for
10 minutes or until bread crumbs
are golden.
SWE E T PAUL SU M M ER 201 1 | 101
Salt-baked Whole Fish

Serves 6
6 to 10 cups coarse or kosher salt
2 large egg whites
1 5-pound black sea bass or
salmon, cleaned & scaled
3 lemons, cut into wedges
olive oil for serving
1. Preheat oven to 475 F. In a large
bowl, combine salt and egg whites and
mix until salt is evenly moistened. 2.
Spread about 13 of the salt in a large
baking dish. 3. Place fish on top and
cover completely with remaining salt.
Place baking dish in the oven and
reduce temperature to 400 F. 4. Bake
for 20 to 30 minutes and let sit 10
minutes before cracking the crust.
5. Cut fish into portions and serve with
lemon and a drizzle of olive oil.
Crab & Risotto Cakes

Serves 6
2 tablespoons olive oil, plus more for
pan frying
1 small onion, diced
2 cloves garlic, minced
1 cup Arborio rice
3 cups chicken broth
zest and juice of 1 lemon
14 cup grated parmesan cheese
1 cup lump crab
12 cup panko
1 large egg, lightly beaten
2 tablespoons chopped chives
1
4 teaspoon salt
1
2 cup mayonnaise
1 to 2 tablespoons chili garlic sauce
2 cups frisee & mache
1. Heat olive oil in a medium pot and

add onion and garlic. 2. Saut a few
minutes until softened. 3. Add rice and
stir to coat with oil. 4. Add broth, 12
cup at a time, stirring constantly and
simmering until broth is fully absorbed
before adding more. 5. Once all broth
has been added and rice is tender,
remove from heat and stir in lemon zest
and cheese. 6. Season with salt and
pepper. 7. Set aside to cool. In a large
bowl, combine cooled risotto with crab,
panko, egg, chives and salt. 8. Scoop
about 14 cup of risotto mixture into
your hands and form a small flat cake.
Repeat with remaining risotto until all
cakes are formed. 9. Heat 14-inch deep
olive oil in a large saut pan over
medium high heat. 10. Add risotto
cakes and fry 3 to 5 minutes per side
until golden brown. 11. Drain on paper
towels and continue to fry remaining
cakes. 12. Stir together mayonnaise
and chili garlic sauce. 13. Toss greens
with lemon juice, olive oil, salt and
pepper. 14. Serve cakes with a dollop of
spicy sauce and a small salad on top.
SWE E T PAUL SUM M ER 201 1 | 103
Squid Ink Fettuccine

with Scallops
Serves 2
6 ounces fresh squid ink

fettuccine, or other long noodle
1 shallot, peeled & finely diced
2 cloves garlic minced
1
3 cup white wine
juice of 12 lemon
2 tablespoon salted butter
2 scallops, washed & patted dry
1. Bring a large pot of salted water to
a boil and cook noodles until tender.
Drain well, and leave about 14 cup
pasta water for sauce. 2. In a large
saut pan, heat 1 tablespoon olive oil.
3. Add shallot and garlic and saut
over medium heat until softened,
about 5 minutes. 4. Add white wine
and bring to a simmer. 5. Reduce for
about 10 minutes or until just a few
tablespoons of liquid are left. Heat a
small saut pan and add remaining 1
tablespoon of olive oil. 6. Add

scallops and sear 3 to 5 minutes per
side over medium high heat or until you
get a golden brown crust on both sides.
Stir lemon juice and butter into reduced
wine sauce. 7. Add cooked fettuccine
and a few tablespoons of reserved
pasta water. 8. Toss to coat noodles,
adding more water if necessary. 9. Add
scallops and toss to combine. 10. Divide
pasta and scallops between 2 plates
and serve immediately.
Fritto Misto
Serves 4 to 6
6 cups vegetable oil
2 cups flour
1 pound medium shrimp, peeled &
deveined, tail-on
1 pound small squid, cleaned, bodies
sliced into rings
2 tablespoons salt
2 lemons, cut into wedges
1. Heat oil in a large pot until it reaches
350 F. 2. Toss seafood in flour and dust
off excess. 3. Working in batches, fry until golden and cooked. 4. Transfer with a
slotted spoon to a baking sheet lined with
a paper towel. 5. Immediately sprinkle
with salt. 6. Serve with lemon wedges.
NATURAL COLORS
DID YOU KNOW THAT THE SUPERMARKET HAS
AMAZING DYE COLORS JUST WAITING TO BE USED?
STYLING BY PAUL LOWE | PHOTOGRAPHY BY ELLEN SILVERMAN
FABRICS
This will only work on natural fibers like
cotton, linen and wool. Before you start
you need to prepare the fabric to be
dyed. Bring 12 cup of salt and 8 cups of
water to a boil and simmer your fabrics
for 1 hour. Rinse the fabric in cool water
and squeeze out excess water.
WHAT TO USE
blueberries - light purple
blackberries - dark plum
red beets - light pink
pomegranate juice - purple

saffron - golden yellow
turmeric - bright yellow
tea - ecru
coffee - light brown
grape juice - bluish purple
red cabbage - dusty pink
the juice. Add your fabric and leave it

for as long as you want. The longer you
leave it, the stronger the color will be.
Remember that the color will be lighter
once you have rinsed the fabric and it
dries. Rinse it in hot water and hang it
to dry.
Place about 2 to 3 cups of berries/fruits

in a large pot and add 8 cups of water.
Bring to a boil and let it simmer for 15
minutes. Drain and use the liquid as
the dye. If you use juices, just heat up
IMPORTANT!
Never wash any dyed fabrics with other
fabrics, as they will bleed.
JACKET
I started off with a cotton cardigan
from hm.com. Its been colored with
pomegranate juice. I kept it in the color
bath over night to get a nice, rich color.
The flowers are made by different color
swatches. Cut the swatches into flower
shapes and sew them together.
Fasten to the jacket with a safety pin.
NAPKINS
Napkins are great and easy to dye.
These are dipped in turmeric, red cabbage, beets and pomegranate juice.
TOTE BAG
I started off with a plain cotton tote bag
from muji.com. I dipped half in a color
bath made with turmeric and the other
half in red cabbage.
BED LINEN
The pillows have been dipped in
blackberry dye. The sheet has been
colored with tea. Both the top sheet
and the scarf used as a curtain was
colored with pomegranate juice. I
dipped both sides of the linen runner
in blueberry dye.
PILLOWS
The large knitted cotton pillow
from westelm.com is colored with
blueberries. The yellow pillow, also from
westelm.com, is colored with saffron.
The velvet pillow was dipped in
pomegranate juice.
SWATCHES
I just love how all these swatches came
out. Its important when you start dying
to try out small swatches first, just to
make sure the color is exactly what you
want. Then after, you can hang them all
on the wall like a piece of art.
FRAMES
The matting of these frames from
westelm.com has been covered
with linen, and colored with coffee
and blueberries.
VASES
The bands around the vases are
colored with blackberries and red
cabbage. They are hot glued around the
vases. White vase from westelm.com
FLOWER
The flower is made with linen swatches
colored with tea and coffee. Cut flower
shapes in different sizes and sew them
together. The stem is a bamboo stick
covered in linen and the leafs are hot
glued in place.
LAMP SHADE
I covered an old metal shade with linen
colored with blueberries.
SWEET PAUL
Soda Fountain
DREAMING OF A MORE SIMPLE TIME, WHEN THE PIES WERE
HOT AND THE ICE CREAM PLENTIFUL.
FOOD+STYLING BY PAUL LOWE

PHOTOGRAPHY BY HECTOR SANCHEZ
Shakes
Donuts
Strawberry & Caramel Sundae

Strawberry & Lime Float
Ice Cream Sandwiches

SWEET PAUL
Soda Fountain
Recipes
Cherry Pie
Serves 10
212 cups plain flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold butter, in pieces
1
4 cup iced water
2 pounds cherries, pitted
1
2 cup sugar
2 tablespoons cornstarch
1 egg, beaten with 1
tablespoon water
1. In a food processor, combine flour,

salt, sugar and butter. 2. Pulse until
coarse. 3. Add water and pulse until it
holds together. 4. Wrap in plastic and
place in the fridge for 1 hour. 5. After
it is cool, cut the mixture in half. 6. Roll
out on a lightly floured surface. 7. Place
in a 9-inch pie plate. 8. Cut off any
excess dough. 9. Preheat the oven to
350 F. 10. In a large bowl toss cherries,
sugar, cornstarch and lemon juice.
11. Fill the pie crust with the mixture.
12. Roll out the rest of the dough and
cut into 1 12 inch strips. 13. Weave
strips over filling. Press to seal on the
edges. Brush lattice with egg wash. 14.
Bake until filling is bubbling and crust
golden, about 40 minutes. 15. Cool on a
wire rack.
Shakes
Serves 4
4 scoops vanilla ice cream
3 cups milk
4 scoops chocolate ice cream
dark chocolate shavings
1. Place vanilla ice cream and 2 cups of
milk in a blender and run until smooth.
2. Pour into tall glasses, leaving about
one third of the glass empty. 3. Place
in the freezer for 15 minutes. 4. Blend
chocolate ice cream and 1 cup of milk
and pour over the vanilla mixture.
5. Sprinkle with chocolate shavings
and serve.
Donuts
Makes 12
1 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups plain flour
1 cup buttermilk
3 eggs
1 tablespoon honey
1
2 cup melted butter
Frosting:
4 oz dark chocolate
1 tablespoon butter
sprinkles
shredded coconut
powdered sugar
1. Preheat oven to 400F. 2. Grease
a donut baking pan. 3. Mix all the dry
ingredients in a bowl. 4. Add buttermilk,
eggs, honey and butter and mix well.
5. Spoon mixture into pan. 6. Bake
until golden, about 10 to 12 minutes. 7.
Cool on a wire rack. 8. Melt chocolate
and butter in a double boiler and stir
until smooth. 9. Dip the donuts in the
chocolate and sprinkle with coconut or
sprinkles. 10. Beat confectioners sugar
and a little water to a smooth frosting
and dip the donuts in it. 11. Sprinkle
and serve.
Strawberry & Caramel Sundae

Serves 4
12 cup sugar
1 cup hulled and chopped
strawberries
4 pistachio cookies, or other type
cookies, crumbled
whipped cream
1. Start by melting the sugar and butter
in a saucepan. 2. Stir and cook until you
have a smooth sauce. 3. Let it cool,
but not completely. 4. Divide ice
cream, strawberries, cookies and
cream into 4 glasses. 5. Serve with the
caramel sauce.
1. Place strawberries, sugar and lemon

juice in a small saucepan and bring to
a boil. 2. Let it simmer for 10 minutes.
3. Let it cool. 4. Place strawberries and
lime sorbets in tall glasses and top with
soda water.
Ice Cream Sandwiches
Serves 4
8 big chocolate cookies
caramel sauce, see sundae recipe
1. Place the ice cream between
two cookies. 2. Serve with the
caramel sauce.
Strawberry & Lime Float

Serves 4
2 cups strawberries, hulled
and chopped
2 tablespoons sugar
8 scoops lime sorbet
soda water
Food+styling by Paul Lowe | Photography by Frances Janisch
Sweet Pauls
BEST
SUMMER CAKES
These are the cakes that remind me most of summer.
Cream & BerryCake
Blueberries,
THE MIX OF THE SWEET

THE TART
CREAM & THE SWEET CARAMEL IS HEAVENLY.
AppleCrumble
Blueberry Tart with Caramel Sauce
LemonCake
Cake
SUCH A GOOD
. TOP IT WITH WHICHEVER FRUITS
OR BERRIES YOU LIKE BEST.
Orange Cake with Apricots & Caramel
NOT REALLY A CAKE, BUT WHEN YOU TASTE THOSE

SWEET
, YOU WILL GO WOW.
Strawberries
Raspberry Tarts with M ascarpone Cream
Strawberry In aCup Cake
Sweet P auls
BEST SUMMER
CAKES RECIPES
CREAM AND BERRY CAKE

This cake reminds me of my mother.
She would make this at every birthday or
special occasion.
Serves 10
6 eggs
3
4 cups sugar
5 tablespoons butter, melted
1 14 cups plain flour, sifted
1
2 teaspoon baking powder
2 cups heavy cream
1 tablespoon sugar
4 cups mixed berries, blueberries,
raspberries and/or strawberries
cut in half
1. Preheat oven to 350F. 2. Beat eggs
and sugar until light and creamy. 3. Add
the butter and stir well. 4. Add flour
and baking powder and beat until the
batter comes together. 5. Pour into two
greased 9-inch cake pans. 6. Bake for
about 25 minutes or until they are set
and golden. Cool on a wire rack. 7. Whip
cream and sugar until they become a
soft whipped cream. 8. Place one layer
on a stand and spread with half of the
whipped cream mixture. 9. Add half the
berries and on top, add another layer of
cake. Spread with the rest of the cream
and add the rest of the berries. 10.
Leave the cake in the fridge for at least
one hour before serving.
APPLE CRUMBLE
Nothing says summer to me more
than apples. Growing up we had some
amazing apple trees in the garden, so
there was always some sort of apple
dessert on the table.
Serves 4
6 sweet apples, peeled, cored
and cubed
juice from 12 lemon
1
14 cup flour
1 teaspoon cinnamon
1
2 cup flour
1
2 stick butter
1
4 cup sugar
1. Preheat oven to 350F. 2. Mix apples
and lemon juice in a large bowl. 3. Add
brown sugar, flour and cinnamon and
mix well. 4. Place the mix in a ovenproof
dish. 5. Crumble flour, butter and sugar
with your hands until it looks like large
bread crumbs. 5. Sprinkle on top of the
apples. 6. Bake until golden, about 20
to 25 minutes.
BLUEBERRY TART WITH
CARAMEL SAUCE
The mix of the sweet blueberries,
the tart cream and the sweet caramel
is heavenly.
Serves 6
2 tablespoons sugar
1 stick butter, in pieces
1 egg
1 tablespoon cold water
2 cups mascarpone
1
2 cup powdered sugar
2 cups blueberries
Sauce:
1 stick butter
1
4 cup cream
1 teaspoon vanilla extract
1 pinch of salt
1. Place flour, sugar and butter in a food
processor and blend until mixture looks
like bread crumbs.
2. Add the egg and cold water and

blend until it all comes together. 3.
Wrap in plastic and refrigerate for 1
hour. 4. Preheat the oven to 350F. 5.
Press the cold dough into a greased
(round or square) 9-inch pie tin. 6.
Trim the edges with a knife. Prick the
base with a fork. 7. Bake until golden.
8. Cool on a wire rack. 9. Mix together
mascarpone, powdered sugar and
lemon zest and fill in the pie crust. 10.
Sprinkle with blueberries. 11. Combine
brown sugar, butter, cream, vanilla and
salt in a small saucepan over medium
heat. 12. Cook, stirring, until thickened.
13. Pour over pie and serve.
LEMON CAKE
Serves 8
I always enjoyed a good lemon cake and
this is one of my favorites. Serve with
sour cream or whipped cream.
1
2 cup plain flour
1
1 2 cup powdered sugar
1 cup almond meal
6 egg whites
1 12 sticks butter, melted
1 cup water
1
2 cup sugar
3 lemons, thinly sliced
1. Preheat oven to 350F. 2. Place flour,
powdered sugar, almond meal, lemon
juice and zest in a large bowl. 3. Add
egg whites and butter and mix well.
4. Pour into a well greased 9-inch cake
pan. 5. Bake for about 25 to 30 minutes
until golden and firm. Cool on a wire
rack. 6. Place water, sugar and lemons
in a small saucepan and bring to boil.
7. Simmer the mixture for 15 minutes.
8. Decorate the cake with the lemon
slices and pour on the syrup just
before serving.
ORANGE CAKE WITH APRICOTS

AND CARAMEL
Such a good cake. Top it with whichever
fruits or berries you like best.
Serves 8
1 stick butter
1 cup sugar
4 eggs
14 cup orange juice
2 tablespoons grated orange zest
2 cups almond meal
1
2 cup plain flour
2 tablespoons baking powder
Topping:
whipped cream
apricot wedges
caramel sauce (see blueberry and
caramel tart)
1. Preheat oven to 350F. 2. Beat butter
and sugar until light and creamy. 3. Add
the eggs one at a time, and mix well
between each egg. 4. Mix in orange
juice and zest. 5. Add almond meal,
flour and baking powder. 6. Mix well.
Pour the batter into a greased 9-inch
cake pan. 7. Bake for about 1 hour or
until golden and set. 8. Cool on a wire
rack. 9. Serve with whipped cream,
apricots and caramel sauce.
RASPBERRY TARTS WITH

MASCARPONE CREAM
I love making small portion size pies.
They are so cute.
Serves 6
2 tablespoons sugar
1 stick butter, in pieces
1 egg
1 tablespoon cold water
2 cups mascarpone
1
1
2 teaspoon vanilla extract
4 cups raspberries
powdered sugar, for dusting
1. Place flour, sugar and butter in a food
processor and process until it looks
like bread crumbs. 2. Add the egg and
cold water and process until it comes
together. 3. Preheat the oven to 350F.
4. Wrap in plastic and refrigerate for 1
hour. 5. Take it out and press the dough
into a greased 9-inch pie tin. You can
also use smaller portion size tins. 6.
Trim the edges with a knife. 7. Prick the
base with a fork. 8. Bake until golden.
9. Cool on a wire rack. 10. Mix together
mascarpone, sugar and vanilla and fill
in the pie. 11. Sprinkle with raspberries
and dust with powdered sugar.
STRAWBERRY IN A CUP CAKE

Not really a cake, but when you taste those
sweet strawberries you will go wow. Serve
it a little warm.
Serves 1
14 cup sugar
1
2 vanilla bean, split and
seeds scraped
2 tablespoons water
4 cups strawberries, cut in half
1 pack puff pastry
1 tablespoon butter, melted
butter, sugar, vanilla and water in a
small saucepan and bring to boil. 3. Let
it simmer for 4 to 5 minutes or until it
thickens. 4. Place the strawberries in 4
portion size ramekins or small pans. 5.
Pour on the caramel. 6. Roll out the puff
pastry and cut it up to fit your dish. 7.
Place it on top of the mixture and brush
with butter. 8. Bake for about 20 minutes
or until golden and puffed. 9. Serve with
ice cream or whipped cream.
NEW LIFE
OLD CANS
for
Why throw away your cans after you have

eaten whats inside? They can be turned
into a great craft project.
Styling by Paul Lowe | Photography by Alexandra Grablewski
LAMP
you will need
1 clean large can
a dull knife
a lamp kit (ikea.com has great ones)
a low watt bulb
1. Use a can opener and cut off the
bottom of the can. 2. Use a dull knife
and make a hole in the middle of the top
of the can. Make it large enough so that
the socket of the lamp kit fits snugly
inside. 3. Put in the bulb.
BOOK STAND
you will need
4 clean cans (these were crushed
pineapple cans!)
epoxy glue
cut-out images
1. Start by gluing the two base cans
together. Glue them so theyre lying flat.
2. Glue the two next on top of each
other. 3. Let them dry completely.
4. Cut images to size and place inside
the cans.
ORGANIZER
you will need
4 clean medium size cans
an 8x8 piece of white cardboard
2 metal rings
epoxy glue
1. Start by making a hole in the middle
of the top of the cardboard. 2. Glue the
metal rings on each side. 3. Glue two
cans on each side of the cardboard
using epoxy glue.
TIERED VASE
you will need
3 clean cans in different sizes
white oil based paint
a brush
water based craft paint
2 wood rods, 8 and 5
epoxy glue
1. Start by painting all the cans with
one coat of oil based white paint.
2. Once dry, give them 2 or 3 coats of
craft paint. 3. Let the cans dry
completely. 4. Glue the 8 rod to the
bottom of the inside of the largest can
using epoxy glue. 5. Glue the middle
can to the rod. 6. Continue with the 5
rod. 7. Let dry completely before use.
VASES
you will need
some clean cans
oil based white paint
a brush
1. Start by giving the cans a coat of oil
based paint. This will be a good
LAMP
foundation
so the other coat will not
you will
chip
off.need
2. Paint 2 or 3 coats with
1 clean large
regular
watercan
based craft paint.
dull knife
lamp kit (ikea.com has great ones)
low watt bulb
1. Use a can opener and cut off the
bottom of the can. 2. Use a dull knife
and make a hole in the middle of the
top of the can. 3. Make it large enough
so that the socket of the lamp kit fits
snugly inside. 4. Put in the bulb.
PICNIC CANS
you will need
some clean large cans
craft paper
labels
tape
1. Start by measuring the paper around
the outside of the can, and cut a strip
that goes all around it. 2. Fasten with
tape. 3. Write the names of your guest
on the label and glue it on the cans.
4. Fill with napkins, flatware, soda, etc.
(labels and paper from paperchase.com)
SALT & PEPPER
you will need
Small clean cans, sardine cans
are great.
1. Fill the cans with salt and pepper and
use small spoons for serving.
KITCHEN ORGANIZER
you will need
Clean cans with fun prints
1. Could not be easier, clean the cans and
voila, ready to use.
FRUIT STAND
you will need
1 large plate for top
1 small plate for base
1 asparagus can
brush
epoxy glue
1. Start with painting the can 2 or 3
times with craft paint. 2. Let it dry.
3. Turn the plate upside down and glue
the can to the middle of the plate using
epoxy glue. 4. Glue the large plate on
top. 5. Let it dry completely before you
start using the fruit stand.
NEEDLE CUSHION
you will need
1 small clean can
fabric scraps
cotton filling
2 rubber bands
hot glue gun
1. Cut a 8x8 square of the fabric and
place a bunch of cotton filling in the
middle. 2. Scrunch the edges together
so that it forms a ball. Fasten the edges
with two rubber bands. 3. Hot glue the
ball to the can. 4. Make a ribbon of the
same fabric and hot glue it in place
around the can.
Pantry Confections
Shes a celebrity chef and
cookbook author. Now with her
first novel out, Katie Lee shares
her kitchen secrets with us.
Do you have any secret tools in the kitchen, anything that you could never
live without? I try my best not to buy too many gadgets and gizmos, because I
find that I rarely use them and just have to find a place to put them. That said, I do
have a few favorites that I cant live without, like a mini food processor.Its great
for smaller tasks, as it saves me from having to pull out the big processor and then
clean it.I make salsas, sauces, and use it to chop onions when Im in a hurry. I also
love love my Vitamix blender, it can pure anything. And everyone should have
a panini press, I swear I could put anything between two slices of bread, stick it
in there, and it comes out a gourmet creation! Oh, and I forgot about my Breville
juicer for making green juices hmmm... maybe I have more kitchen tools than I
thought...
If you could change anything about your kitchen, what would it be? Actually, I
dont think Id change a thing. I love my kitchen! I designed it and it has everything
I like.I have a butcher block counter on my island, so I can chop directly on it, and
a big six-burner stove and three ovens.I love to cook for a crowd, so having all this
cooking space makes it easier for me.My freezer is too small though, so I had to
buy a big freezer and put it in my basement.
What do you always have stocked in your kitchen? Any specific products you
always want to have on hand? I cook lunch and dinner most days of the week, so
I have a list of items I always keep stocked in my pantry, refrigerator and freezer. In
the pantry, all the baking essentials, different types of pastas and grains, canned
and dried beans, canned tomatoes, canned salmon, nuts, etc. In the refrigerator,
lots of fresh veggies and fruits, salad fixins, almond milk, condiments (including
this thai chili sauce that I cant get enough of) and the food that I make for my dog,
Fionula (spoiled!). In the freezer, I keep fruit for smoothies, veggies, fish and shrimp
for quick dinners.
If you could only eat one thing for

the rest of your life, what would it
be? Pizza! But it would have to be really
good pizza. My favorites are Luzzo
and Co., both in New York, Al Forno in
Rhode Island, Da Baffetto in Rome, and
Dantes in Florence.Im a sucker for a
thin, blistery crust with tomato sauce
and really fresh buffalo mozzarella.Im
hungry just thinking about it...
Are there any foods you cant stand?
I hate, repeat hate, any kind of liver
or organ meat. It totally grosses me
out.And that includes foie gras, I know
its supposed to be a delicacy, but I
cant stomach it.Plus its inhumane, so
that is part of my aversion.
What does home cooking mean to
you? Home cooking isnt just about the
food for me, its about the way it makes
me feel, and the way it makes everyone
included feel... its a real expression
of love. Cooking in my kitchen, for my
loved ones, is what my makes my house
a home.
Whats your go-to dish to make at home? Im obsessed with cooking Mexican
food. I spent a month in Mexico last year researching my novel, Groundswell, and
I got really into the food. I would eat every day at this little stand, where a woman
would cook the most amazing food on just a few hot plates.I asked to spend some
time cooking with her, and I really enjoyed learning dishes like birria and chorizo
with eggs from her. About once or twice a week, I make fish tacos or taco salad,
and I love to make guacamole.
What was your most nightmarish kitchen situation? Any major
catastrophes? The first Thanksgiving that I ever cooked was a complete and total
nightmare.I had just moved into a new house, had boxes everywhere, and for some
reason decided it would be a good idea to invite 15 people for dinner and cook an
overly-ambitious menu.Since Id never used my new oven before, I had no idea
that it wasnt properly calibrated, so my poor turkey cooked for hours upon hours
and the breast was completely dry, and the legs still bloody. The homemade rolls
that I had labored over were burned on the top and doughy on the bottom.In my
haste, I managed to drop a searing hot pan on my forearm, so I spent the entire
dinner with a bag of frozen peas rubber-banded around my arm. I still have the scar
as reminder of what notto do when entertaining!
Get your
copy of Katie
Lees book
Groundswell at
amazon.com.

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SUMMER 2011 NO.

SWE E T PAUL SU M M E R 201 1 | 1

Whats up, Sweet Paul?

One for the Season

Keep Your Eye On

Fresh from the Garden

Sweet Pauls Summer Brunch

The Unspeakable Grape

Sweet Paul Soda Fountain

Sweet Pauls Best Summer Cakes

New Life for Old Cans

From Mormors Kitchen

Before the Gardens

Whats up sweet paul?

Welcome to the summer issue

SWE E T PAUL SU M M E R 201 1 | 5

Heart and Lollipop

Joy in everyday things

LAURA KATHLEEN MAIZE

SWE E T PAUL SU M M E R 201 1 | 7

SARAH OSTER SHASHA

Available online and around the world.

Lemon and Feta Dip

SWE E T PAUL SU M M E R 201 1 | 11

After visiting her Boerum Hill studio, its not hard to

Text by Sarah Oster Shasha | Photography by Jennifer Nolan

KEEP YOUR EYE ON

How do you think your childhood

SWE E T PAUL SU M M E R 201 1 | 13

KEEP YOUR EYE ON

Ive always got

How do you decide what to make?

Want to see your ad in

George cushion, silk-screen and

Photography by Coco Armandell

1.Date cushion, free download of

SWE E T PAUL SU M M E R 201 1 | 17

Gazpacho with Grilled Shrimp & Corn

Recipe by Barbara Scott-Goodman | Styling by Paul Lowe | Photography by Alexandra Grablewski

My summer happy dish is gazpacho.

Gazpacho with Grilled Shrimp & Corn

1. Place the tomatoes, peppers, cucumbers, onion, garlic,

4 medium ripe tomatoes, cored and cut into small wedges

4. When cool enough to handle, scrape the corn from the

3. Prepare a charcoal or gas grill. Brush the shrimp and corn

2. Transfer half of the mixture to a blender or a food

Barbara Scott-Goodman with her Gazpacho with

SWE E T PAUL SUM M E R 201 1 | 19

By Kendall Morgan | Photography by Jennifer Causey

Designed and handmade by the former editor of House

They say an elephant never forgets, so

How did you segue into working with props? I was a

SWE E T PAUL SU M M E R 201 1 | 21

I want to keep this

And what inspired you to start a ceramic business on top

SWE E T PAUL SU M M E R 201 1 | 23

Okay, once in a while we

SWE E T PAUL SU M M E R 201 1 | 25

N o one else wants to touch it.

For a second, the jovial

Text + Photography by Jim Hensley

Viognier is now beginning

to pop up all over the world,