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SPRING 2011 • ISSUE 4
With textbooks and online courses in Photography, Photoshop, and Illustrator, helps you build that skill set you always wished you had.
table of contents
What’s up, Sweet Paul? 5 Contributors 7 Recipe Monday 10 Keep Your Eye On 12 My Happy Dish 16 Gorg-wanna Baby 18 Baby, They’re Yours 20 Crafty Friday 22 Gorg-wanna Handmade 24 Greening Your Home 28 Will’s Picks 31 From Mormor’s Kitchen 34 Gorg-wanna Design 36 Woof 38 One for the Season 40 Cupcake 47 Well Opener 49 Come & Get It 50 Easter 60 My Favorite Food 68 In the Box 78 Freeze It 88 Play with Your Food 98 Under a Blanket 108 Baby Food 118 Pantry Confections 126 Next Time 128
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What’s up, Sweet Paul?
PHOTOGRAPH BY FRANCES JANISCH
Welcome to the very first Kid’s Special Issue of Sweet Paul Magazine. You have no idea how much fun this has been—from the planning stages to the photo shoots. It’s kinda like going back in time and revisiting my childhood. I had a very happy and idyllic childhood growing up just outside of Oslo with a big garden and two little old ladies who looked after me. My grandmother and great aunt catered to my every whim, from playing shop, running around in the garden admiring the soon to be delicious fruits and veggies, to creating great home cooked meals. They taught me the true meaning of enjoyment—crafting and cooking. They were both amazing cooks, and could turn a scrap of fabric into anything. You might say I had the perfect upbringing for a future foodie and crafter. But as a child, the only thing I dreamed about was becoming an airline steward. When I was 5 years old, my parents took me to Paris for the first time. I can still remember boarding the Air France Caravel aircraft—such glamour. The staff was so beautiful serving trays of canapés, petit fours and champagne. I was in heaven. This was a time when flying was still kind of glamourous, not the horror it is today. Oh well, I didn’t become a steward on Air France. Guess that’s a good thing, otherwise you would not be reading these lines. Enjoy! Stay sweet,
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“What did you want to be when you grew up?”
COLIN COOKE Photographer, New York
I wanted to be a pilot. My father was in the RAF and told stories of adventure and travel. Sounded great!
ALEXANDRA GRABLEWSKI Photographer, New York
When I was little I wanted to be a ballet dancer like my mom. She was so tall (to me) and graceful, and so good with music...and of course I wanted to be just like her.
FRANCES JANISCH Photographer, New York
I remember wanting to be a judge—I liked the black gowns and the crazy wigs they wore. And I liked how they peered down their glasses at the bad guys. But I especially liked the way that they would bang the gavel and call “order, order” and everyone would be quiet.
SABRA KROCK Photographer, New York
I wanted to be a window dresser!
EILEEN MAES Photographer, Cologne
I loved it so much just to be a child that I never really thought about my future or a job. All I was interested in were my little dolls.
JANICE MALKOTSIS Copy Editor, New York
I wanted to be a nurse—to help people. Of course, this was way before I realized I had a severe aversion to bodily fluids, particularly of the red-color persuasion.
KENDALL MORGAN Writer, New York
When I was little I wanted to be a writer. When I grew up and realized that other people’s stories were far more interesting than anything I could invent, I decided it was much more fun interviewing people instead.
JENNIFER NOLAN Photographer, New York
When I was a kid I desperately wanted to be a ballerina. I found their grace and poise captivating. However, the pink tutu was so not me.
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ASHLEY NORTON Stylist and Designer, New York
In chronological order: ballerina, gymnast, model, writer, vet, horseback rider, artist, and personal fashion designer to Madonna.
LINDA PUGLIESE Photographer, New York
When I was young, on a standard day, I was sure I’d grow up to be an attorney, just like my father. And on more glamorous days, I had plans of becoming a singer and dancer on Broadway.
ANDREW PURCELL Photographer, New York
When I was a kid, all I wanted to be was a pro-basketball or baseball player...I kind of still do!
CARRIE PURCELL Food Stylist, New York
When I was a kid I wanted to be a veterinarian because I loved animals—my poor dog was very patient as I listened to her heartbeat and gave her check- ups!
CAROLINE ROGERS Illustrator, New York
As a kid I always wanted to be either an astronaut or a fashion designer. I gave up on being an astronaut after a failed attempt to go to space camp though. Probably for the best, I think.
SUSANNE SCHANZ Photographer, Cologne
When I was about 5 years old, I wanted to become a baby nurse. In every useable area of space I had, my dolls had a bed made of bed sheets, some blankets or cushions; given names, birth dates, milk and kisses.
ELLEN SILVERMAN Photographer, New York
When I was little I wanted to be Eloise at The Plaza. Due to some mischievous behavior my dad nicknamed me Eloise. My other desire was to become a member of the Peace Corps.
ANDREW STEWART Stylist, New York
When I was young, I wanted nothing more than to be an artist and occasionally play dress-up. Why? I’m assuming it was to support my expensive taste in mascara. Nothing much has changed.
WILL TAYLOR Stylist/Writer, London
I was utterly transfixed with the magic of theater, and dreamed of being a set designer for many of my childhood years. I would spend hours building miniature sets to use a little wooden theater.
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TATYANNA WRIGHT Writer, New York
I wanted to be Don Johnson. I LOVED Miami Vice and LOVED the styling, the look, the entire feel of Don Johnson’s character Sonny Crockett.
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Shake it baby, shake it!
NOTHING SAYS FUN LIKE A POLKA DOT SHAKE.
Strawberry Shake with Marshmallows
Serves 2 1 1/2 cups milk 2 large scoops vanilla ice cream 1 cup pitted strawberries 6 marshmallows, cut in half Place milk, ice cream and strawberries in a blender and blend until smooth. Press the cut part of the marshmallows onto the inside of the glass. Pour and serve.
F O O D A N D S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y A L E X A N D R A G R A B L E W S K I
keep your eye on crafty-friday
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TEXT BY KIM MOREAU PHOTOGRAPHY BY JENNIFER NOLAN
SIX YEARS INTO OWNING BROOKLYN TOY SHOP ACORN, KARIN SCHAEFER AND HER PARTNER DIANE CRESPO ARE GROWING THEIR BUSINESS, KEEPING ITS ROOTS IN THE HEIRLOOM TOYS OF THE PAST, AND INSPIRING THE WONDER OF CHILDREN AND ADULTS ALIKE.
Tell me how the store came about? My partner Diane Crespo and I had been sourcing beautiful toys from all over the world for her son Kaya, and we felt like there weren’t really that many toy stores in New York that carried handcrafted toys. I grew up in Europe, and I just knew this tradition of beautifully handmade toys that didn’t have all the crazy bells and whistles, but actually engaged children’s imagination in a more open-ended way, and encouraged creative thinking. So [the store] just organically came out of having conversations about how it’d be fun to do a business of things we’re interested in. We moved to Brooklyn a few years before and felt like there was this real sense of community here. We kind of thought about it for a year and then we just jumped off the cliff and opened the shop. Neither of us had ever even worked in retail. I think just maybe because when you’re in fields where you have to self-generate, we didn’t know what we should have been afraid of.
What were some of your favorite memories of toys you loved? What do you remember playing with that you brought to the store? Every weekend, probably from the time I was five or so on, my brother and I would go with my father for a walk. We lived in Holland, and there was this beautiful pinewood forest that was sandy, and we would make these fairy houses. And we would go back the next weekend and see that, of course, the fairies had been there because everything had moved around. I also grew up playing with Ostheimer wooden animals from Germany. They’re all hand carved, hand painted. There are a couple of them that I played with as a kid that are still at my parents’ house with the tail still attached. And so I felt like, it would be fun to have those here because they’re such an heirloom quality toy.
What toys are people really responding to and buying a lot of? What’s really resonating? Well Kaya played with blocks from one to, you know, ten, so that was something Diane really wanted to focus on. We have alphabet blocks and basic blocks, and then we have sort of more complicated block systems and specialized block systems, and then sets of specific monuments so you’re building the pyramids or Japanese temples. So blocks are always a cornerstone of what we sell here. Also art supplies, which links to me as an artist wanting to have art supplies that are of an incredible quality. You know how Crayola kind of flakes off the page? We have a beautiful soy-based line called Clementine. We have a real range from young kids’ art supplies to more sophisticated crafting projects like felt kits. A lot of artists buy our art supplies. And how do you come across these vendors and products? How did you find someone like stamp maker Small Object? We found her on Etsy, but because I still have friends and designers and artists in Europe, people will sometimes say, “Oh did you see this?” I have to say Brooklyn’s pretty amazing. We have people coming through the shop and almost all of it’s great. There are so many amazing creative people making these beautiful things on the side that sometimes grows into a bigger line. One of my favorite lines is Coral and Tusk, and she does these embroidered pillows and onesies. Her pillows are incredible. Stephanie Housley’s a genius! And I just met her in Brooklyn. We also do select clothing by mostly local designers. And all the clothes are fair trade, and that’s a core focus for us: finding products that are not only good for the children that are playing with them or wearing them, but are also made using sustainable materials and
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where the people making them are receiving a fair wage. That’s just the kind of business we wanted to have. We didn’t want to make money on the backs of other people’s suffering. Is it exciting? I mean, there’s always some joy working in a store and seeing people come in and be really happy, but is it a little more immediate with kids? It’s really a privilege having the store because the children that come in here are completely delighted and engaged. Our customers are great. The shop seems to inspire our grown up customers to become very playful too which is fun. I have to say, we hadn’t factored that response. The kitchen area is just endlessly entertaining to watch. The younger kids are just doing some basic cooking or washing things in the sink, and then older kids do these very elaborate restaurant games and it’s clear they are sophisticated diners. They’ll say, “I said, I think I’d like that blanched.” Or, “Oh, I would like some pineapple sorbet.” There are all kinds of toys out there now that kind of do the work for kids, but do you feel like a generation of kids’ imaginations has gone away? I think it’s just a question of how much time we as adults allow children to have that kind of open-ended imaginative playtime, because life is so evermore scheduled. We weren’t sure when we opened the store what the reception would be or if there were other people thinking about childhood in that way. We’ve been really pleased to find customers all over the country who are really looking towards these kinds of toys again, and realizing the onslaught of sensory overload that has become part of cultural life for kids. Why Acorn? We wanted a name that would reflect some kind of a seed or something that was about growth, and that also maybe reflected that we were going to be carrying a lot of wooden toys and toys made from natural materials, so sort of locating it in that realm. Oak trees grow in most parts of the world, and acorns are the seed of the oak tree. It’s a very strong tree and so that was in the running for a while. And then we sort of remembered how kids love to collect acorns, so that also seemed like a good reference to have. We’ve been happy with the name. Kids love it, and they always remember it. And children bring us acorns in the fall, which is really sweet. What do you think is next? What do you hope the store can “grow into”? We’re pretty committed to growing it as just one location, and growing the online business and the shop that way. People have asked us to franchise in other cities, and people have asked us to open other shops in New York, and, I think for me, part of what’s special about it is that there is only one, and that it’s very cared for. And we both do other things. Diane still makes films, and I’m a painter, so we’ll see. How old is Kaya now? Is he still interested in toys? He’s 22. There are still things he has from the store, like the National Geographic globe. He just graduated from college as a geography major. We actually do have a number of customers who find things at Acorn for themselves or their grown-up friends, as well as the children in their lives.
my happy dish
R E C I P E B Y A L I C I A D I R A G O | S T Y L I N G B Y PA U L L O W E PHOTOGRAPHY BY FRANCES JANISCH
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Grandma Johnson’s Applesauce Cake
THIS ISSUES’ WINNER, ALICIA DIRAGO, SHARES HER GRANDMA JOHNSON’S APPLESAUCE CAKE RECIPE. WE FOUND IT EASY, TASTY AND OH-SO MOIST.
GRANDMA JOHNSON’S APPLESAUCE CAKE
2 cups sugar 1 cup shortening 2 eggs 2 1/2 cups applesauce 2 tablespoons molasses 3 cups all-purpose flour 1 tablespoon baking soda 1 tablespoon cinnamon 1 teaspoon cloves Topping 1/4 cup sugar 1/2 cup brown sugar 1 teaspoon cinnamon 1/2 cup nuts (optional) Preheat oven to 325˚F. Mix all ingredients by hand, not mixer, as per Grandma Johnson. Pour into a 9-by-13-inch pan sprayed with cooking spray. For topping: Mix together all ingredients and sprinkle over the batter. Bake for 1 hour. Cool on a wire rack and cut into squares.
Alicia says… This dish made me happy as a kid because it was the only cake we were allowed to eat for breakfast! It has a crunchy sugar topping and taste that’s similar to a coffee cake. My mom enjoyed eating it with her coffee, so we were allowed to have it with our Kool-Aid. The recipe has been passed down from my great grandmother, and I expect we’ll continue to enjoy it for generations to come.
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Baby angel onesie from Bodie and Fou, $2; www.bodieandfou.com
THESE ARE OUR BEST PICS FOR THOSE LITTLE BUNDLES OF JOY.
PHOTOGRAPHY BY KARINE C.KONG
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Cat and dog crocheted stroller mobile from Shakshuka, $32; www. shak-shuka.com
Hand-knitted baby top from Bieq, $65; www.bieq.nl
Eric the Viking bib from Danefae, $24; www.huset-shop.com
Felted wool baby jacket from Hut Up, $298; www.hutup.de
Red Riding Hood one-piece from Green Thread Shop, $8; www.etsy.com/shop/ greenthreadshop Hand-knitted octopus from Severina Kids, $47; www.severinakids.com
Nest walnut bassinet from Mod Living, $999; www.modliving.com
Moody the Octopus from Binth, $28; www.binth.com
Royal Bird Rocking Chair from Bodie and Fou, $320; www.bodieandfou.com
Baby, they’re yours
NEW YORK-BASED BESPOKE BABY PLANNER AND CONCIERGE SERVICE SISSY + MARLEY HAS SCOURED THE WORLD FOR EVERYTHING YOUR LITTLE ONE REQUIRES OR DESIRES.
TEXT BY KENDALL MORGAN PHOTOGRAPHY BY MARCO RICCA
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Co-founded by sisters Chelsea Reale and Rachel Geisler, and their mother Diana Rice, Sissy + Marley is a natural outgrowth of the trio’s expansive skills. While expecting her first child in 2008, former fashion executive Chelsea found herself faced with the challenge of looking chic. Meanwhile, Rachel’s background as a pediatric physical therapist had her on speed dial when all of their friends began having children. Their mother Diana’s talent in interior design and work as a private chef was the final piece of the puzzle, and together the trio realized they had both the skill set and the Rolodex to create a one-stop service for busy moms who want the best. Sissy + Marley launched in January 2011, and so far, the future is bright. Chelsea spoke with Sweet Paul Magazine about the conception, gestation and birth of Sissy + Marley. How did the idea come about for starting Sissy+Marley? We’ve been talking about doing something together forever and we couldn’t figure out what it was going to be. We’re all creative in our own different ways. My mom is a private chef and interior decorator. My sister is a physical therapist, but she also has a passion for social stationery and fonts. She could never find invitations and announcements she loved, so she started making them for us. I’m a stylist, so when I was pregnant I was obsessed with making sure the nursery was going to work with our existing décor. Through all of this, we thought how wonderful it would be to have an all-inclusive resource to pull everything together for expectant moms. We can help
them decorate their nursery, tell them what products are best, find the best photographers, plan their shower…anything the expectant mom needs. What inspired the name? My sister called me Sissy growing up, so instead of calling me Aunt Chelsea, her children called me Sissy, too. Rachel’s daughter’s name is Ryan Marley and she was the first grandchild in our family. So the name came before the business. How long did it take from first having the concept to the launch? It was a year in the making, long enough to have a baby! Mainly because we do so many things, we’re not just event planners or interior decorators, we’re also perfectionists. Lucky for us, we have friends and family who love what we do so we had clients without having a website. How do you divide up all of the services you offer? My mom and I do the interior decorating. She’s also handling our food service called Nourish where she teaches our clients to make homemade organic baby food. My sister handles our Play service and teaches parents creative ways to play and stimulate their children and edits their toy box. This is so important to a child’s development. She also oversees the Write service, which is our social stationery. I oversee the Spoil and Style services which are personal shopping—not just for a child, but also for women who are expecting. A lot of our clients have a very big social schedule, and it’s hard to dress for that when you’re pregnant. And what other services do you offer? Nest is our decorating service and Celebrate is event planning. If you give us a budget we can do your invitations, plan the menu, tell you where to find the favors or make them for you. It’s for the busy client who has no time to sit and research. We can do a lot of services virtually. If you want us to do your interior and don’t live in New York, we can speak to you on the phone and get a sense of your style and budget. You can send pictures of the room and measurements and we put together an inspiration board and shopping list of everything you need to buy, with links to order it and a floor plan of where everything can go. Style is also virtual—if you would love to have a stylist dress you or your child but don’t live in New York City we put together a look book for you in line with your style and budget and you have a season’s worth of looks. What services are just for the New York Tri-State area? Nourish—the baby food preparation classes; Capture—the photography service. Our Play dates are also local. What type of client has gravitated to your services? It’s a mixture of working moms and the mom who has a full social calendar. Also, the client who uses concierge services who has the money to pay someone to do research for her. What is the ultimate goal for Sissy + Marley? It’s so expansive and so unusual, it really hasn’t been done before. We’ve got so many ideas brewing, we don’t sleep at night! Our plan is to take it as far as we can and we’ll learn as we go. Our ultimate goal is to create a beautiful beginning for all of our clients. Readers can explore all Sissy + Marley has to offer at sissyandmarley.com.
crafty friday crafty-friday
TURN YOUR KIDS’ ARTWORK INTO SMALL, FUN PILLOWS AND TOYS.
S T Y L I N G B Y PA U L L O W E PHOTOGRAPHY BY ALEXANDRA GRABLEWSKI
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YOU WILL NEED Kids’ artwork Lazertran paper One iron Sturdy cotton fabric Cotton filling 1. Start by choosing your child’s artwork. Print selected image on to Lazertran paper (lazertran.com), cut it out. 2. Following the package instructions, iron the motif on to a sturdy cotton fabric; pull the paper off gently. 3. Leaving 1 inch around the motif, cut it out. Cut out the same shape in fabric as the backing. Sew them together and fill with cotton.
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OUR BEST HANDMADE PICKS OF THE SEASON.
PHOTOGRAPHY BY JENNIFER NOLAN
Petit Fours made of felt by Aileen Leijten from Acorn, $68, www.acorntoyshop.com
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Hand knitted-wool cat from Severina Kids, $54, www.severinakids.com
“I love Paris” doll kit, you make it yourself, comes with all you need, from Miko Design, $21, www.mikodesign.nl
Handmade stuffed animals from Maiike Store in Melbourne, online store to open soon, maiikestore.blogspot.com
Storage bag in denim from Esthex, $49, www.esthex.com Felted cat with silk screen print from Hut Up, $254, www.hutup.de
Handmade porcelain toy clock from Misakomimoko, $25, www.etsy.com/shop/ misakomimoko Felted chicken egg cosy from Emerald+Ella, $5.50, emeraldandella.com.au
Wooden skittles game from Wee Waldorf, $49.50, www.etsy.com/shop/weewaldorf
Printed wool dress from Hut Up, $210, www.hutup.de Knitted wool egg cosy from Emerald+Ella, $6, emeraldandella.com.au
Printed folding boats from Jurianne Matter, $15 for 8, www.juriannematter.nl
hatching inspiration…one room at a time
N E S T I N G L L C .C O M
Greening Your Home
WHERE DOES ONE START WHEN CONSIDERING AN ENVIRONMENTALLY FRIENDLY HOME MAKE-OVER - AND DOES IT NEED TO BE EXPENSIVE? TATYANNA WRIGHT EXPLAINS THAT GOING “ECO” CAN BE BOTH ECONOMIC AND ECOLOGICAL
B Y TAT YA N N A W R I G H T | I L L U S T R AT I O N S B Y C A R O L I N E R O G E R S
As a parent, thinking about my family’s safety goes beyond the nuances most people experience once they become a parent—it extends to the home. With a few simple green improvements you can easily improve your family’s health by greening your home. It should not be an expensive exercise—very simple and costeffective measures can be taken. You don’t need to throw out each and every “regular” household cleaning product. As each one runs out, replace it with an environmentally friendly product. For automatic dishwashers, Ecover produces excellent phosphate-free dishwasher tablets leaving a sparkle rivaling any Palmolive product. Seventh Generation’s concentrated non-toxic laundry liquid is biodegradable, hypoallergenic, phosphate free, safe for septic tanks, even Kosher certified. Just because you can’t smell a laundry scent doesn’t mean your clothes haven’t been washed properly. It means if you have sensitive skin you won’t react with a rash or possibly have a hard time breathing as you sleep face down on your freshly washed sheets and inhale that “clean” scent. For an all-in-one cleaning product, Dr. Bronner’s Sal Suds is incredible. Dilute a little with water and wash your hardwood floors, or spritz countertops and bathrooms for instant wipe-off cleanliness. All Dr. Bronner products are certified organic and fair trade. When it comes to green home furnishings or redecorating, think about the items you really need to replace, where the item will be placed and what it will be used for. For example, if you’re searching for a new area rug, seek out natural materials like hemp, jute and sisal, all rapidly renewable plant materials. Green Depot’s sumptuous area rugs are woven by hand in India, are not chemically treated and only use low-impact, vegetable dyes. Organic cotton bedding for your child can be pricey but worth the investment when you consider the amount of years your child will sleep on the sheets. Keep the cost down and only buy one or two sets. Q Collection and Q Collection Junior design both have a line of bedding and nursery furniture. The company is committed to manufacturing non-toxic, sustainable bedding, textiles and furniture with the highest environmental standards. Storage can be both an eyesore and a problem solver. Thankfully, the wonderful storage baskets at Serena & Lily offer colorful, sustainable and practical options you’re sure to love. The baskets are handmade by artisans in Africa and Bali, and are a fabulous way to store everything from toys and craft supplies, to linens and laundry. Environmentally friendly toys have developed beyond traditional hand-crafted wooden blocks. Tegu magnetic blocks are made from sustainably harvested FSC wood in Honduras
www.drbronner.com www.seventhgeneration.com/products www.ecover.com
by local artisans. The company is named for the community that manufactures their blocks: Tegucigalpa. The magnets are safely embedded into the wood and will never fall out. Tegu Blocks are essentially blocks that click instead of stack and increase your child’s creative play.
live.tegu.com www.applepark.com www.jadestoybox.com
www.greendepot.com www.qcollectionjunior.com smilingplanet.net www.serenaandlily.com
There is also eco-toy manufacturer Apple Park that has a gorgeous collection of plush organic stuffed animals, rattles, teething toys and soft blocks that are simply divine. All products are made with certified organic cotton and are completely safe for children to gnaw on and snuggle up to—even the most sensitive.
Buying gifts for children can be challenging but Jade’s Toy Box is a great go-to company that offers educational and eco-friendly toys in one gift box. Boxes like The Moody Foodie contains books, toys, colorful pots and dishware made of recycled milk jugs, sensory dough, food puzzles, cooking/art apron, games, sliceable wooden fruit and veggies and more. The collection is focused on toys and resources that parents can use with their child to reinforce learning opportunities from routine, everyday events, like going to the post office or doing laundry. It’s a whole new world of exploration and learning.
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w w w. o ne c ha r m i ng pa r ty. com
make your party pretty STRIPED PAPER STRAWS POLKA DOT PARTY CONES STRIPED CANDY BAGS DIVINE TWINE GLASSINE BAGS CUPCAKE STANDS DIY PARTY FAVORS PRETTY PARTY SUPPLIES
shop sweet lulu
MARKET EXPERT AND STYLIST, WILL TAYLOR, SHARES HIS DECORATING TIPS AND STYLISH BUYS THAT WILL TURN CHILDREN’S BEDROOMS INTO IMAGINATIVE SPACES FOR WORK, REST AND PLAY.
B Y W I L L TAY L O R S T Y L I N G B Y K AT E D I X O N PHOTOGRAPHY BY CHAD JACKSON
BLACKBOARD WALLS Let’s face it, kids love drawing where they’re not meant to. So, why not embrace this seemingly homogeneous quality in children across the world and paint a whole wall with blackboard paint?
Top three stores for kid-friendly home wares
SERENA & LILY serenaandlily.com An ethically sound company carrying stylish buys for babies, boys and beyond. JENNIFER DELONGE jenniferdelonge.com Expect to find pint-size sofas that will charm you in an instant. Jennifer stocks a range of children’s sofas, like the Parker Child Sofa shown, which adds a dash of adult style into a kid’s space. GIGGLE giggle.com Be sure to check out their range of child-friendly furniture, especially if you’re on the hunt for a contemporary crib in time for a newborn. Rand Rug from IKEA, $19.99, www.ikea.com Parker Child Sofa from Jennifer Delonge, $699, www.jenniferdelonge.com
Barnslig Rand Duvet Cover and Pillow from IKEA, $19.99, www.ikea.com Budget busting decor idea Want to create a doll’s house with a difference but you’re on a budget? Buy a collection of Expedit storage boxes from Ikea. Use stripes of wallpaper, backed onto thick cardboard (to line the back of each section), then stack as required. You can mix up the shapes and sizes, and as often as you like.
Will’s top three tips for decorating a child’s bedroom
1. Start by evaluating the uses and needs of the room—do you have a playroom, or will the bedroom double as a space for sleeping and playing? This will help you narrow down the furniture requirements of the space. 2. Run with your imagination and don’t be afraid to be a little wacky; this is the one room in the house where rules go out the window, so you can afford to have a little fun. 3. As children grow older, their tastes change rapidly, so think about introducing décor elements that can be easily tweaked or changed as their hobbies or interests come and go.
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HEMNES Bench This simple yet stylish bench is perfect for smaller spaces as it incorporates storage into the base, and it even has a slow-closing lid to minimize the risk of any caught fingers. $99.99; www.ikea.com
STUVA Storage We love this storage system from Ikea as you can pick and choose the elements to suit your needs, allowing for endless options to change up the system as children grow. Colorful doors and drawers will brighten up the room, too. From $110; www.ikea.com
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! OLL UP UP, Raside themed ROLLcus-cum-se e f a spac ir
STORE AND SPIN This all-purpose built storage system is a great example of adding an inventive and playful element to a child’s room, without losing functionality. The spinning baskets make use of unused space at the height of the room, whilst mundane tasks, like putting away toys or clothes, become enjoyable due to the simple spinning movement. From the wheel of a racing car to steering a boat, there are plenty of ways to use this feature to play on varied imaginations when decorating.
WEAR AND TEAR It’s no secret that a child’s bedroom suffers substantial wear over the years; from sleepovers to mega Lego builds, the floor of a kid’s bedroom sees everything—scraps, giggles and all. Combat this by investing in something easy to replace—a collection of small rugs sewn together to create a patchwork effect works really well. Covering the floor in this way protects it from the inevitable spills of daily life, and provides the alternative option for replacing one damaged rug, rather than a whole carpet.
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from mormor’s kitchen
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S T Y L I N G A N D T E X T B Y PA U L L O W E PHOTOGRAPHY BY COLIN COOKE
MY CHOICE OF TOYS WAS NOT THE CONVENTIONAL ONE.
I was a very strange kid growing up. From an early age my parents understood that I was not like other children. When asked what I wanted for my birthday when I was 3 years old, my answer was, “A coffee pot, please.” I know, it’s bizarre, but I was totally crazy about coffee pots; I was preoccupied by them. They were the first things I’d ask for when visiting someplace new: “Hi, do you have any coffee pots?” And it wasn’t even as though I enjoyed coffee, because at that age I didn’t. My Mormor would later recount stories of me playing outside in the garden, surrounded by 12 coffee pots at a time (thank God my grandmother had a big collection) and having the time of my life. My all-time favorite was an old pewter one with a ivory handle (at least I had good taste!). But why coffee pots? I think the connection may have stemmed from my beloved Mormor and her affinity for making very strong coffee every morning. The house would fill with that wonderful enveloping aroma, and I think it made me feel safe somehow, knowing I was home surrounded by the people I love. My Mormor was a great baker. She always had some sort of cake in the oven. One of my fondest childhood memories is sitting in the garden under the cherry tree (with my coffee pots, of course) eating raspberry and chocolate brownies fresh from the oven. Mormor’s recipe is a simple one, but the result always satisfies. And it tastes even more delish with a hot cup of coffee fresh from the pot!
Raspberry and Chocolate Brownies
Makes 16 squares 2 sticks butter 7 ounces dark chocolate, chopped 1 3/4 cups light brown sugar 4 eggs 1 1/3 cups plain flour 1/3 cup cocoa powder 1 teaspoon baking powder 2 cups fresh or frozen raspberries Preheat oven to 350°F. Place the butter and chocolate in a small saucepan and melt over low heat. Stir until smooth. Beat sugar and eggs until smooth; add flour, cocoa, baking powder and chocolate. Stir well. Pour into a square nonstick cake tin covered with parchment paper. Sprinkle with raspberries. Bake for 45 to 50 minutes, or until just set. Cool and cut into squares.
Monster hand tattoos, designed by Hector Serrano, $8.00 for a set of 8, www.aplusrstore.com
THE LITTLE ONES NEEDS GREAT DESIGN, TOO. THESE ARE OUR BEST PICS.
PHOTOGRAPH BY SABRA KROCK
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Scented bubbles from Maison Francis Kurkdjian, $19.00, www. franciskurkdjian.com
NIDO hideout from Magis, design Javier Mariscal, $500.00, www.modlvin.com Paradise Tree Coatrack from Magis, design Oiva Toikka, $756.00, www.modlivin.com
Flower tee from Parasols, $36.00, www.parasolsboutique.com
Lion needlepoint pillow and blue apple wool pillow from Jonathan Adler, both $98.00, www. jonathanadler.com
Cat chair from Shakshuka, $47.00, www.shak-shuka.com
Moomin Bowl from Iittala Arabia, $42.00, www.huset-shop.com
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Makes 1/2 pound of treats 1 pound beef liver Water, for boiling Rinse the liver well in cold water. In a large pot, bring water to a boil and add the liver. Simmer for 30 to 45 minutes until well done. Drain and cool. Cut liver into 1/2-inch cubes. Spread on a foil-lined cookie sheet and bake at 250˚F for at least 2 hours. The liver is done when it’s dry to the touch and has shrunk to 1/4-inch cubes. Store in a sealed container.
YOUR DOG OR CAT WILL LOVE THESE DRIED LIVER TREATS, AND LOVE YOU EVEN MORE!
F O O D + S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y C O L I N C O O K E
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“Westerly” trench coat from Rover Dog, $80, www.etsy.com/shop/ RoverDog Hand-crocheted case for pencils or treats from Shak Shuka, $23, www.shak-shuka.com
“Fuora” dog house in birch wood from Bodie and Fou, $374, www.bodieandfou.com Felted wool dog toy from Cattitude Creations, $18, www.etsy.com/shop/ CattitudeCreations
Great vegan dog shampoos from Scrubyourbutt, $13.49, www.etsy.com/shop/ Scrubyourbutt
“Bones,” hand-loomed dog bed in wool from Jonathan Adler, $195, www.jonathanadler.com
“Ian” polo shirt from Doggie Couture Shop, $25, DoggieCoutureShop.com
Wine crate dog bed from Whiner & Diner, $225, whineranddiner.net
one for the season
Which came first?
F O O D + S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y C O L I N C O O K E
I DON’T REALLY CARE IF THE CHICKEN OR THE EGG CAME FIRST. THE ONLY THING I CARE ABOUT IS HOW AMAZING THE EGG IS. EGGS ARE WIDELY USED IN MANY KINDS OF DISHES, BOTH SWEET AND SAVORY: WHERE WOULD MANKIND BE WITHOUT? ALWAYS GO FOR FREE-RANGE, ORGANIC EGGS—YOU CAN REALLY TASTE THE DIFFERENCE.
A classic. Make a lot, this one is really good. Serves 4 8 eggs 5 to 6 tablespoons mayonnaise 1 teaspoon Dijon mustard 2 tablespoons chopped sprouts Salt and pepper, to taste Hard boil the eggs, takes about 6 minutes. Let them cool; peel and coarsely chop. Place in a bowl and add mayo, mustard and sprouts. Mix well and season with salt and pepper. Serve on white bread.
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Can’t be much easier than this—a real, one-pot cooking wonder. Serves 4 Butter, for coating 4 eggs 8 tablespoons heavy cream 16 baby spinach leaves 4 tablespoons crumbled fried bacon 1 spring onion, thinly sliced Salt and pepper, to taste
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Preheat oven to 350°F. Butter 4 small ramekins. Break an egg in each and add cream, spinach leaves, bacon, onion, salt and pepper. Bake for about 10 to 12 minutes. Serve hot with toast.
RICOTTA AND PARMESAN FRITTATAS
Frittatas are so easy to make and have so much flavor. Serve with some really good bread (Italian, French, etc.). Serves 4 1/2 leek, thinly sliced 2 tablespoons butter 8 eggs 6 tablespoons heavy cream 1/2 cup ricotta 4 tablespoons grated Parmesan cheese Salt and pepper, to taste Preheat oven to 300°F. In a medium-size pan, sauté the leeks in butter until soft. Beat eggs, cream, ricotta and Parmesan, salt and pepper and pour over the leeks. Place the pan in the oven and bake the frittata about 10 to 12 minutes, or until golden and set. Serve with bread and a green salad.
EGGS IN A CUP
Kids love this: it’s like a sandwich and an egg all in one. Serves 4 2 tablespoons butter 8 slices of wheat bread 4 slices prosciutto, cut in half 8 medium eggs 8 tablespoons heavy cream Salt and pepper, to taste Preheat oven to 375°F. Butter an 8-cup muffin tin. Butter the bread and press each slice, buttered side up, into the cups. Transfer to oven and bake for 2 to 3 minutes. Take the tin out and place a slice of prosciutto in each cup and crack one egg into each. Pour a little cream over each egg. Season with salt and pepper. Bake for another 10 to 12 minutes, or until the egg whites are set. Take them out of the tin and serve.
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PANCETTA AND EGG SALAD
A simple, but very tasty salad—and a great dish to serve for brunch. (Just be sure the eggs and pancetta are still warm.) Serves 4 10 ounces pancetta, diced 1 large bag mixed salad greens 4 soft boiled eggs, cut in half Salt and pepper, to taste Dressing: 4 tablespoons olive oil 2 teaspoons balsamic vinegar 1/2 teaspoon grated lemon zest Sauté pancetta in medium-size pan. (You don’t need to use any oil as the pancetta will give off enough.) Cook until crispy. Drain on paper towels until cool. Place the salad on plates and add the warm eggs and pancetta. Sprinkle with salt and pepper. In a small bowl, whisk together oil, balsamic and lemon zest. Serve the salad with the dressing.
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CUPCAKE ON A STICK
The perfect treat for kids of all ages. Makes 12 large, or 24 mini cupcakes 1 stick butter, at room temperature 1 cup sugar 2 large eggs 1 cup plain flour 1 teaspoon baking powder 1 teaspoon vanilla extract 3/4 cup milk 1 jar store bought frosting Preheat oven to 350˚F. In a large bowl, beat butter and sugar until light and creamy. Add the eggs and beat well. Add, flour, baking powder, vanilla and milk; mix well. Fill paper cupcake liners three quarters full and bake until golden and firm to the touch, about 12 minutes. Cool on a wire rack. Fill a piping bag with the frosting and decorate the cupcakes. Gently stick each one into a bamboo skewer.
FOOD + STYLING BY PAUL LOWE | PHOTOGRAPHY BY FRANCIS JANISCH
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HAUTEMAMAONLINE.COM THE NEW ONLINE SHOPPING DESTINATION FOR THE STYLISH GREEN URBAN MOTHER.
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COME AND GET IT IN THE BOX FREEZE IT EASTER MY FAVORITE FOOD UNDER A BLANKET BABY FOOD PLAY WITH YOUR FOOD
Kid-approved everyday food for the whole family!
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MAC & CHEESE WITH CRUMBLES AND SQUASH
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Fun, easy and very tasty. Serves 6 kids, or a family of 6 6 ounces bacon, sliced 1 garlic clove, thinly sliced 1 pound spaghetti 1 small carrot, thinly sliced Salt, to taste 1 cup cream 4 egg yolks 1/4 cup grated parmesan cheese 1 cup peas, fresh or frozen, blanched In a small pan, fry bacon and garlic until bacon is golden; set aside. Cook the pasta in a large pot of salted water until al dente, according to package instructions; for the last minute, add the carrots. Drain and return to pot. Add cream and egg yolks; heat gently. Add bacon, parmesan and peas.
These become extra crispy and delicious. Serves 6 kids, or a family of 4 2 cups panko crumbs 1/2 teaspoon salt 1/4 teaspoon pepper 3 tablespoons butter, melted 1 pound white firm fish fillet, such as sole, cod, etc. In a large bowl, mix panko, salt and pepper. Cut the fish into 1-by-3-inch pieces; dip in butter, followed by panko. Place on baking tray covered with parchment paper. Bake for about 15 minutes, or until golden. Serve with lemon and steamed bok choy.
Let the kids fill their own shells. Serves 6 kids, or a family of 4 1 pound boneless, skinless tilapia fillets Salt and pepper, to taste 2 tablespoons olive oil 8 to 12 corn tortillas 1 head of Boston lettuce 1 avocado, peeled and sliced 1 small carrot, shredded 12 cherry tomatoes, halved 2 cups sour cream Heat broiler with rack in the highest position. Season fish with salt and pepper; coat with olive oil. Broil until browned on top and flesh is opaque throughout, about 5 minutes. Place the corn tortillas under the broiler to get some color. Flake the fish and add lettuce, avocado, carrots and tomatoes to the tortillas. Serve with sour cream.
MAC & CHEESE WITH CRUMBLES AND SQUASH
Super easy to make and really yummy. Serves 6 kids, or a family of 6 1 medium squash, sliced 2 tablespoons olive oil 1 pound penne pasta 2 cups milk, warm 1 cup cream, warm 1 1/2 cups grated cheddar cheese Salt and pepper, to taste 2 cups fresh bread crumbs 4 tablespoons butter, melted Preheat oven to 350˚F. Heat the oil in a large saucepan and fry the squash for 2 minutes on each side; set aside. Cook the pasta until al dente in a large pot of salted water, according to package instructions. Drain and return to pot. Add milk, cream and cheese. Add squash and season with salt and pepper; mix well. Transfer to a greased baking dish. Mix bread crumbs and butter and place on top of the macaroni and cheese. Bake for about 10 to 15 minutes or until golden.
A great way to sneak in some vegetables; you can also try with spinach. Serves 6 kids, or a family of 4 2 tablespoons olive oil 1 small onion, finely chopped 1 garlic clove, finely chopped 1 medium carrot, shredded 1/2 pound ground sirloin 1/2 pound ground pork 3 tablespoons milk Salt and pepper, to taste Heat the oil in a medium-size pan and fry onion, garlic and carrot until the onion is soft. Transfer to a large bowl. Add sirloin, pork, milk, salt and pepper; mix well. Using your hands, roll the mixture into 1 1/2-inch balls. Heat more oil in a large pan and add the meatballs; turning until brown on all sides, about 10 minutes. Serve with mashed potatoes and cooked carrots.
This is also sometimes called “sushi in training.” Serves 6 kids, or a family of 4 4 sheets of nori (dried seaweed), cut in half 4 cups sushi rice, cooked according to package instructions 1 cucumber, cut into long sticks Soy sauce, to serve Place the nori on your work bench. Spread about 1/2 cup of rice on top. Place cucumber sticks lengthwise on the rice. Roll up into a cylinder. Cut into bite-size pieces. Serve with soy sauce.
Give each kid their own little pie. Serves 6 kids, or a family of 4 1 tablespoon olive oil 1 onion, finely chopped 4 ounces bacon, cubed 2 chicken breasts, trimmed and chopped 1 cup heavy cream 1/2 cup chicken stock Salt and pepper, to taste 2 large potatoes, thinly sliced 2 tablespoons butter Preheat oven to 350˚F. Heat the oil in a medium-size saucepan. Fry onion and bacon until the onion turns soft. Add the chicken and cook until the chicken has color on all sides. Add cream and stock and cook for 2 minutes. Season with salt and pepper. Transfer mixture into 4 ovenproof dishes and top with sliced potatoes. Brush with melted butter. Bake for 20 to 25 minutes or until golden and bubbly.
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S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y A L E X A N D R A G R A B L E W S K I
WE LOVE TO PLAY WITH UNEXPECTED COLORS HERE AT SWEET PAUL MAGAZINE. THAT’S WHY OUR EASTER IS WHITE AND GRAY.
You will need Hard boiled eggs, cooled Wool yarn Glue gun Braid wool yarn and hot glue it on the eggs.
You will need Bunches of fragrant flowers Vase Pick simple flowers for spring-like tulips and paper whites. Place in a simple vessel; I used an old pewter pitcher.
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You will need Two kinds of wool yarn String White sticks White construction paper Wrap wool around 3 fingers 12 times. Then wrap the other wool 6 times around 2 fingers. Place the two wool wraps together and tie with a string. Cut all the ends and hot glue on a white stick. Hot glue paper leaf cut-outs where stems would be.
You will need One medium-size pom-pom One large pom-pom Four small pom-poms Two tiny pom-poms Glue gun Six buttons Braided wool Start with hot gluing the medium pom-pom (for the head) to the large pom-pom (for the body). Glue on four smaller ones—two for the arms and two for the legs. To finish, glue on the last tiny pom-poms for the ears. Hot glue button eyes and nose in place. Wrap the neck with a piece of braided wool for the scarf.
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You will need One lamp shade Wool yarn Glue gun Strip the fabric from an old lamp shade down to the frame. Take a piece of wool yarn and wrap it around the lamp shade to create a stripe effect. Then, make about 20 pom-poms, all the same size, and hot glue them to the top of the shade.
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You will need Two pom-poms (one smaller than the other) Florist wire Glue gun Victorian buttons One piece orange or pink construction paper Hot glue two pom-poms together. Make legs using florist wire; hot glue them in place. I used Victorian buttons for the eyes and paper, hot glued in place, for the beak.
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You will need Pom-pom maker* Four different colored wool yarns Glue gun Wire wreath Create about 30 pom-poms in different sizes. Hot glue the pom-poms to a wire wreath. *Createforless.com has some great ones at a good price. Having one will make your life so much easier if you are a crafter.
You will need 3 to 6 branches One urn Gray construction paper Glue gun Place the branches in a large vase or bucket of water and place next to a side table. Cut out leaf shapes and hot glue them on the branches.
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STYLING+RECIPES BY SUSANNE SCHANZ-KROPP PHOTOGRAPHY BY EILEEN MAES
my favorite food
WE LET THESE KIDS CHOOSE THEIR FAVORITE FOOD.
8 YEARS OLD
Serves 4 8 ounces spaghetti 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, minced 2 pounds fresh tomatoes or 1 can (28 ounces) diced tomatoes 1 tablespoon tomato paste Salt and fresh ground black pepper, to taste 1 tablespoon cane sugar 1 teaspoon white balsamic vinegar 10 leaves fresh basil For the sauce: Heat oil in a medium-size saucepan; add the onions and stir until soft; add the garlic until almost brown. Stir in the tomatoes, with juice, and tomato paste. Season with salt, pepper, sugar and vinegar. Reduce heat and simmer gently, uncovered, stirring often for about 30 minutes or until the sauce reduces and thickens slightly. Stir in the basil leaves.
SPAGHETTI WITH TOMATO SAUCE AND MEATBALLS
1 dry whole wheat bun 2 tablespoons olive oil 1 small onion, minced 1/2 pound ground beef 1/2 pound ground pork 1 egg, lightly beaten 1 tablespoon fresh parsley, chopped Salt and fresh ground black pepper, to taste Lemon juice, to taste For the meatballs: Soak the bun in water until completely soft; squeeze out excess water and break into pieces. Heat 1 tablespoon oil in a medium-size saucepan and add the onions; cook until golden. In a medium-size bowl, combine the bun, cooked onions, ground meat, egg, parsley, salt, pepper and lemon juice. Roll the mixture into small balls. Heat 1 tablespoon oil in a medium-size saucepan over medium-high heat; fry meatballs slowly until golden brown, but not cooked through completely. Let drain on paper towels and add to tomato sauce. Let the meatballs simmer in the sauce for 10 minutes. Cook pasta until al dente about 15 minutes before serving; serve with tomato sauce and meatballs.
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8 YEARS OLD
Makes 4 triangle sandwiches 8 slices bacon 1 ready-made chicken breast, cut into slices 6 slices whole grain bread, edges cut off 4 tablespoons ketchup 8 small lettuce leaves, washed and cut 8 to 10 cherry tomatoes, sliced 8 slices of Gouda cheese Heat a medium-size saucepan and cook bacon until crispy. Set aside. Toast the bread, using 3 slices for each sandwich. Spread ketchup over bread slices, covering both sides of the middle slice. Place bacon, chicken, lettuce, tomato slices and cheese on 2 slices of bread; put them together and place the last slice on top. Carefully slice the sandwiches on the diagonal into 4 triangles. Skewer each with large toothpicks and serve with the French fries.
CLUB SANDWICH WITH HOMEMADE FRENCH FRIES
3 large potatoes 1 cup vegetable oil Salt, to taste Peel potatoes and cut lengthwise. Rinse with cold water to avoid sticking while frying. Heat about 1/2-inch of the oil in a heavy-bottomed skillet over medium heat; fry potatoes in batches.
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8 YEARS OLD
POTATOES WITH CREAMED SPINACH AND FRIED EGGS
2 pounds new potatoes 2 boxes, or 17 ounces, chopped spinach, frozen Salt and pepper, to taste Pinch of nutmeg 2 tablespoons heavy cream 2 tablespoons butter 1 tablespoon parsley, finely chopped 4 eggs, preferably organic In a large pot of salted water, cook potatoes until tender, about 20 to 30 minutes. Meanwhile, simmer spinach in a medium-size saucepan over medium-high heat. Season with salt, pepper, nutmeg and 1 tablespoon heavy cream; keep warm. Drain potatoes; peel and cut into quarters. Over low heat and in a separate saucepan, slowly melt 1 tablespoon butter. Add the potatoes and cook until golden brown; sprinkle with the parsley; keep warm. Melt the remaining tablespoon of butter in a medium-size saucepan over low heat. Gently crack each egg in pan and cook slowly until the whites are just about set and the yolks still runny. Serve immediately and add the rest of the cream on top.
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6 YEARS OLD
Makes approx. 8 pancakes
ZUCCHINI PANCAKES WITH HOMEMADE LEMON MAYONNAISE
1/2 pound small zucchini, grated 2 large eggs, lightly beaten 1/4 cup of all-purpose flour Salt and pepper, to taste 1/2 teaspoon lemon zest 1 cup vegetable oil
2 egg yolks, preferably organic 1 tablespoon white balsamic vinegar 1 cup vegetable oil 1 tablespoon fresh lemon juice Salt and pepper, to taste For the pancakes: Squeeze out excess moisture from the grated zucchini. In a medium-size bowl, combine zucchini, eggs, flour, salt, pepper and lemon zest. Heat 1/2-inch of oil in a large frying pan over medium heat. Add about 2 tablespoons of mixture to form pancake; cook each side until golden. Drain on paper towels. For the mayonnaise: Place egg yolks and vinegar in a medium-size bowl and whisk together. Then start to add the oil bit by bit, always whisking until the oil and the egg have been combined completely. Continue adding remaining oil until it becomes a fluffy cream. Add the lemon juice; season with salt and pepper.
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3 YEARS OLD
Makes approx. 8 pancakes
POTATO PANCAKES WITH HOMEMADE APPLESAUCE
8 medium apples, peeled, cored and chopped 1 cup water 1/2 cup white sugar, or to taste 1 tablespoon lemon juice
4 large potatoes, peeled and grated 1 onion, finely chopped 1 large egg, beaten 1 teaspoon salt 2 to 4 tablespoons all-purpose flour 1 cup vegetable oil For the applesauce: Combine all ingredients in a large pot; cover and simmer for 15 to 20 minutes, or until apples are soft. For chunky applesauce, use a potato masher. For smooth applesauce, blend using a hand-held blender. Let cool. For the pancakes: Combine grated potatoes and onion in a bowl; drain excess liquid. Mix in egg and salt. Slowly add flour in small amounts to thicken mixture. Heat 1/2-inch oil in a heavy skillet over medium-high heat. In batches, drop potato mixture by tablespoon into skillet; press with a fork to flatten. Cook, turning once, until lightly brown and crisp. (Adjust the heat if the pancakes brown too quickly or too slowly.) Drain on paper towels.
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in the box
YOU KNOW HOW IT IS, SOMETHING COMES IN A BIG BOX AND THE KIDS ARE ALL OVER IT (AND IN IT!). WELL, WHY NOT TURN THOSE BOXES INTO SOMETHING PLAYFUL INTENTIONALLY?
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Nothing slow about these snails, they will run off the plates…
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HAT AND FLOWER
SIMPLE DOLL’S HOUSE
Toys from Acorn, www.acorntoyshop.com
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You will need One garment box, ours was 16 x 21 x 51 Box cutter Hot glue gun Water-based paint Start by measuring the mid-point of the top of each side of the top flaps. Draw a diagonal line from this point to the base corners of each flap. Using a box cutter, cut off the triangles. Save them as they will become the fins. Using a hot glue gun, glue all the top triangles together to form a pyramid shape. (A good tip is to secure it with some tape.) Mark where the door and window will be with a pen; using a box cutter, cut each. Hot glue the fins in place. Paint the rocket. Cut out simple stars, paint them and glue them to the rocket. The stripes are made of Washi tapes (from www.thetintedmint.com). Ready for liftoff!
You will need One box, ours was 18 x 18 x 16 Box cutter Hot glue gun Washi tape in 5 to 6 different colors Start by cutting off the bottom flaps of the box. Fold in the two smaller ones and one large flap on the top; hot glue in place. Leave one large flap open. Trace the flap with a pen to make a triangle shape and cut away the excess with a box cutter. Measure with a ruler and trace the stage. Cut out with a box cutter. Start on one corner and tape from bottom of box all the way to the top. Cut off any excess tape with scissors. Ready to put on a show!
You will need One medium box, ours was 16 x 12 x 12 Two round silver tube boxes Hot glue gun Box cutter Light bulb Clear top of a container Six coffee pods (we used Nespresso pods, but you can use bottle caps) Water-based red paint Water-based silver paint 1 yard soft metal wire Start by hot gluing the top flaps of the box together. Hot glue the two tube boxes to either side of the box. Cut a hole just a little smaller than the clear top lid of a container and hot glue it in place. Cut a small hole on the top of the box and hot glue the bulb in place. Hot glue the knobs onto the front of the robot head. Cut off the side flaps on the bottom of the box. Paint the light bulb red and the whole box silver. Make a small hole in both tube boxes and stick the wire in it; hot glue in place. Bend the wire to create an antenna.
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You will need One large box, ours was 24 x 18 x 18 Box cutter Hot glue gun Water-based paint Fabric scraps for curtains Stand box upright and start by cutting off the bottom flap using a box cutter. Open the top flaps, trace a triangle on both side flaps; using a box cutter, cut off the excess so there is a triangle roof corner. Hot glue the triangle flaps to the large flaps. (A good tip is to secure it with a little tape.) Take the two long bottom flaps and hot glue them to the roof, so that you have a complete roof. The chimney is a 6 by 18 inch piece of cardboard folded into a square tube and hot glued together. Make two triangle cuts on opposite sides of the chimney and hot glue in place. Cut out windows and door using a box cutter. Paint the house. The curtains are just small pieces of scrap fabric hot glued in place. Ready for moving in. (The grass and flowers are made of cardboard as well.)
HAT AND FLOWER
You will need Scraps of cardboard Box cutter 1 yard of elastic Hot glue gun Washi tape in two colors Leftover paint Pom-pom Safety pin For the hat Trace the outline of a hat onto the cardboard. (You can find free templates online; simply Google “hat templates.”) Cut it out using a box cutter; paint. Use Washi tape to make a few stripes. (You can also use ribbon that you hot glue in place.) Hot glue an elastic band to the back of the hat, measure your child’s head so the hat sits snugly on his or her head. For the flower Trace the outline of a flower onto cardboard. (You can find free templates online; simply Google “flower templates.”) Cut it out using a box cutter; paint. Hot glue the pom-pom in place and hot glue a safety pin on the back. Your child will be the cutest kid on the block!
You will need One box, shoe-box size A little extra cardboard Hot glue gun Two 10-inch-long thin wood rods One 12-inch-thin wood rod Box cutter Sharpies Wool pom-pom 1 yard of ribbon Start by hot gluing all the flaps in place so that the box is closed. Cut out 4 cardboard wheels. Make two holes on each side of the box and run the rods through it. Hot glue the wheels on the end of the rods. Cut out a shape of a dog’s head and hot glue it to the 12-inch rod. Make a hole in the front of the box and stick the rod in; hot glue in place. Hot glue the pom-pom to the back of the box as a tail and the ribbon underneath the box in front. Your child can now take his or her very own dog for a walk.
SIMPLE DOLL’S HOUSE
You will need Scraps of cardboard Craft glue Colorful wrapping or craft paper Hot glue gun Box cutter Start by tracing the walls onto the cardboard (you will need 3). Assess the size of your child’s toys beforehand, to create the right size. Cut out the walls using a box cutter. Trace a door and windows and cut them out. Cover the walls with craft glue and add colorful paper. Let it dry and cut off any excess paper. Hot glue the 3 walls together with a hot glue gun. Ready for play.
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FROZEN TREATS FOR KIDS OF ALL AGES
FRESH CLEMENTINE SNOW CONES
FOOD + STYLING BY CARRIE PURCELL | PHOTOGRAPHY BY ANDREW PURCELL
WATERMELON, STRAWBERRY & FROZEN LEMONADE POPS
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NEOPOLITAN ICE CREAM CAKE
STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES FISH STICKS
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MINT CHIP FROZEN YOGURT
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ICE BOX SHAKEN MILK
CHOCOLATE SPRINKLE ICE CREAM BITES
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FRESH CLEMENTINE SNOW CONES
Serves 6 2 cups Clementine juice 1/4 cup granulated sugar 1 teaspoon zest 1/4 cup water
NEAPOLITAN ICE CREAM CAKE
Serves 8 1 box vanilla cake mix, baked according to package directions and cooled 1 pint milk chocolate ice cream 1 pint strawberry ice cream Trim cooled cake to fit just inside a 9-inch bowl; cut top to level. Line bowl with plastic wrap, with more to hang over all sides. Let chocolate ice cream sit out, about 5 minutes until softened and pliable, but not liquid. Spread with a spatula to make an even layer and freeze for 2 hours. Repeat with strawberry ice cream and freeze for another 2 hours. Top ice cream with cake layer and press tightly. Cover with plastic wrap, with more to hang over all sides, and freeze for at least 1 hour before serving. Invert bowl on a cake plate and remove plastic wrap; cut into slices to serve.
STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES
Makes 10 sandwiches 3/4 cup unsalted butter, softened 1/4 cup granulated sugar 1/3 cup brown sugar 1 tablespoon honey 1 teaspoon vanilla extract 1 egg 1 1/3 cups all-purpose flour 1/2 cup whole wheat flour 1 teaspoon salt 1/2 teaspoon baking soda 2 pints strawberry ice cream In an electric mixer fitted with a paddle attachment, cream butter, sugars and honey until light and fluffy. Add vanilla and egg and mix until combined. Add flours, salt and baking soda and mix until dough comes together. Roll out the dough between two pieces of parchment paper to 1/4-inch thick and chill for at least 30 minutes. Preheat oven to 375°F. Cut cookies into 3-inch rounds using a cookie cutter; transfer to a parchmentlined baking sheet. If dough becomes too soft to work with, return it to the refrigerator for a few minutes. Bake for 15 minutes, or until golden brown. Cool completely on a wire rack before assembling sandwiches. Place one scoop of ice cream between two cookies and freeze on a sheet pan for 2 hours, or overnight.
In a large saucepan, combine juice, sugar, zest and water. Bring to a boil over medium heat and simmer just until sugar is dissolved. Transfer mixture to a square glass baking dish and freeze for 30 minutes. Using a fork, stir and crush large lumps to create an icy but not solid frozen texture. Stir every 30 minutes; freeze for 3 to 4 hours total.
WATERMELON, STRAWBERRY & FROZEN LEMONADE POPS
Makes 10 1 1/2 cups granulated sugar 1 cup water 3 cups cubed watermelon 1 cup sliced strawberries 3/4 cup lemon juice In a medium-size saucepan, combine sugar and water and bring to a boil. Simmer just until sugar is dissolved and set aside this simple syrup. In a food processor, combine watermelon and strawberries until smooth. Stir in 1/2 cup of simple syrup and pour into ice pop molds. Combine remaining simple syrup with lemon juice and pour into molds. Insert sticks 1 hour into freezing. Freeze 4 hours, or overnight.
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Serves 8 Water to fill a medium saucepan 3 eggs 2 egg yolks 1/2 teaspoon vanilla extract 1 cup granulated sugar 2 cups frozen blueberries 1 3/4 cups heavy cream Line a loaf pan with plastic wrap, with more to hang over all sides and set aside. In a medium saucepan, bring water to a boil over high heat. In a heatproof bowl, whisk together eggs, egg yolks, vanilla and sugar. Set bowl on pot of boiling water, making sure bottom of bowl does not touch the water. Whisk constantly for 5 minutes, or until pale and thick. Set aside to cool completely. Fold in blueberries. Whip heavy cream until stiff peaks form. Fold half of the whipped cream into the egg mixture; gently fold in remaining cream until just combined. Pour mixture into prepared loaf pan. Fold plastic wrap over the sides of pan to cover the semifreddo. Freeze overnight. Invert onto a platter and remove plastic wrap. Cut into slices with a large knife dipped in warm water.
MINT CHIP FROZEN YOGURT
Serves 8 1 cup granulated sugar 4 tablespoons honey 1 bunch fresh mint, coarsely chopped 3/4 cup water 1 1/2 cups Greek yogurt 1/2 cup buttermilk Green food coloring (optional) 1 cup semisweet chocolate chips Combine sugar, honey, mint and water in a saucepan and bring to a boil. Simmer 2 minutes, or until sugar is dissolved, and remove from heat; set aside to infuse for 1 hour. Strain mint syrup and transfer to a large bowl. Whisk in yogurt, buttermilk and a few drops of food coloring, if using, until smooth. Process in an ice cream maker according to directions, adding chocolate chips toward the end of processing. Transfer to an airtight container and freeze overnight.
CHOCOLATE SPRINKLE ICE CREAM BITES
Serves 8 1 pint vanilla ice cream (or your favorite flavor) 1 cup semisweet chocolate chips 2 tablespoons vegetable oil 3 tablespoons colored sprinkles Using a tablespoon-size ice cream scoop and working quickly, make ice cream balls and place on a wire rack that fits inside a sheet pan; freeze for 1 hour or until solid. In a small saucepan over low heat, melt chocolate chips with oil, stirring constantly, until smooth. Let sit until cool but not set. Working quickly, drizzle a large tablespoon of chocolate over each ice cream ball, letting extra drip down to sheet pan. Garnish with sprinkles and freeze for at least one hour, or overnight, before serving.
ICE BOX SHAKEN MILK
Serves 1 4 ounces milk 1 tablespoon unsweetened cocoa powder 2 teaspoons maple syrup 1/2 teaspoon vanilla extract Combine ingredients in a jar and tightly seal lid. Shake for 30 seconds, or until ingredients are combined. Place in the freezer for 20 minutes. Remove and shake vigorously again. Drink out of jar or transfer to a chilled glass.
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F O O D + S T Y L I N G B Y PA U L L O W E | P H O T O G R A P H Y B Y L I N D A P U G L I E S E
Of course it’s OK to play with your food first, just as long as you eat it after.
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Nothing slow about these snails, they will run off the plates…
VEGETABLE ON A STICK
A fun way to serve your kids their vegetables.
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BREAD AND TOMATO NECKLACE
For the little fashionistas in your house.
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FRIED RICE BOATS
All kids love fried rice, and this is a fun way to serve it.
COOKIE PIES WITH STRAWBERRY JAM
Who can resist a strawberry-filled pie on a stick?
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Great after school snack.
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Makes 1 sandwich 2 slices of bread 1 tablespoon mayonnaise 2 slices white cheddar 1 slice of ham 2 pieces of Boston lettuce Spread mayonnaise on both slices of bread; add cheddar, ham and lettuce. Use a cookie cutter and cut out the middle of the sandwich. Cut the rest into pieces and arrange like a puzzle on a plate.
Makes 2 dozen 1 package active dry yeast 1/4 cup warm water 1 teaspoon honey 1 cup warm water 3 cups plain flour 1 teaspoon salt 2 tablespoons olive oil Flaky salt, to taste 48 extra thin carrot sticks, about 1-inch long In a small bowl, dissolve yeast and honey in 1/4 cup of water. Let stand until bubbly, about 5 minutes. In a large bowl, mix flour, 1 cup of water, yeast mixture, salt and olive oil. Mix well until it becomes a smooth dough. Cover with plastic wrap and let rise for 2 hours. Knead the dough and cut into 24 pieces. Roll each piece into a long ball. Roll together in a snail shape and transfer to a baking sheet. Spray with a little water and sprinkle with flaky salt. Bake at 390˚F until golden, about 15 minutes. Cool on a wire rack. Make two small holes on the head of the snail and add the carrot sticks as antennas.
VEGETABLE ON A STICK
Makes 36 1 batch of snail dough* Tomatoes, cucumbers, radishes, squash, carrots (or any other vegetables that your kids like) Preheat oven to 390˚F. Divide the dough into 36 parts; roll out each one to a long stick about 10 to 12-inches long. Spray with water and bake until golden brown, about 12 to 15 minutes. Cool on a wire rack. Cut the vegetables into slices or cubes and use a small sharp knife to make a hole on the bottom. Stick the breadsticks into the holes and serve. *See previous recipe for instructions.
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BREAD AND TOMATO NECKLACE
Makes one necklace 1/8 batch of snail dough 6 cherry or grape tomatoes Kitchen twine Preheat oven to 390˚F. Cut the dough into 8 pieces; roll each into a ball. Transfer to a baking sheet. Spray with water and bake until golden brown, about 12 minutes. Cool on a wire rack. Using a bamboo skewer, poke a hole in each of the bread balls and thread them on a kitchen string. Make holes in the tomatoes and string them on. Use firm tomatoes, otherwise it will all be a big mess. Tie and your necklace is ready to be used and eaten.
COOKIE PIES WITH STRAWBERRY JAM
Makes about 15 pies 1 stick salted butter 1 cup sugar 1 large egg 2 cups plain flour 1/2 teaspoon baking powder 1 teaspoon vanilla extract 15 lollipop sticks Preheat oven to 350˚F. In a large bowl, beat butter and sugar until light and creamy. Add the egg and beat it well into the mixture. Add flour, baking powder and vanilla and mix until combined. Wrap in plastic and refrigerate for at least 2 hours before use. Roll out to 1/8-inch thickness on a floured surface. Cut out 1-inch-round cookies and transfer to a parchment-paper-covered baking tray. Place about 1/2 teaspoon jam in the middle of half the cookies; place a lollipop stick in the middle and another cookie on top. With a fork, press around all the edges to seal. Bake for about 8 to 10 minutes, or until just golden. Cool on a wire rack. Store in an airtight container.
Serves one child 2 thick slices of whole wheat bread 4 tablespoons strawberry jam 4 tablespoons peanut butter Cut off the crust of the bread and cut into thick sticks. Spread with jam and peanut butter and serve.
FRIED RICE BOATS
Serves 4 2 teaspoons peanut oil 4 scallions, thinly sliced 1 large carrot, diced 1 cup corn 5 ounces ham, diced 4 cups cooked rice 2 large eggs 3 tablespoons rice vinegar Salt, to taste 1 head of Boston lettuce, for serving In a large nonstick skillet, heat oil over medium heat. Add scallions and carrot, cook for 1 minute. Add corn, ham and rice. Season with salt. Add eggs and mix until the eggs break apart into small pieces. Add vinegar and mix. Serve in Boston lettuce cups.
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S T Y L I N G B Y A N D R E W S T E WA R T | P H O T O G R A P H Y B Y A L E X A N D R A G R A B L E W S K I S T Y L I N G A S S I S TA N T S : A LY S S A L E W I S A N D R E E D C A L D W E L L
under a blanket
SOMETIMES A BLANKET OVER A TABLE IS A CASTLE, WE HAVE TAKEN IT A BIT FURTHER. JUST A BIT!
ON HER Sleeveless “Kana” DRESS, $124, by Maki; www.acorntoyshop.com Patent Leather Wrap BRACELET in Pink, $39, by Elaine Turner; www.elaineturner.com SETTING Mirasol Flamenco UMBRELLA in Powder Coat Pink and COVER in Whitecap with Pink binding, $2,600 as shown; 21” square steel BASE in White, $425; www.sbumbrella.com Belle rose SHEET SET, $132, twin; Quatrefoil Blossom SHEET SET, $144, twin; Pointelle Petal SHEET SET, $132, twin; www.dwellstudio.com 3’5” x 5’5” cotton flat weave RUG in Hot Pink Lupe, $325, by Madeline Weinrib; www.madelineweinrib.com PILLOWS in Pink Daphne, Pink Morning Suzani and Pink Carnation Suzani, $450 to $900 each, by Madeline Weinrib; www.madelineweinrib.com Riktig CURTAIN RINGS in White, $2.99 for a pack of ten; www.ikea.com
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COWBOYS AND INDIANS
Zig Zag SHEET SET in Chocolate, $144, twin, by Dwell Studio; www.dwellstudio.com (left) Birgit DUVET COVER, $39.99, twin; www.ikea.com (right) Riktig CURTAIN RINGS in Black, $2.99 for a pack of ten; www.ikea.com ROCKING HORSE in Red, $200, by Playsam; TOY GUITAR, $30, by Schylling; WOOD COLORED PENCILS, $38, by Twig Crafts; TOY HORSE in Black, $8, by Schleich; TOY BULL, $8, by Schleich, all available through www.acorntoyshop.com 2’6” x 9’ RUNNER in Chocolate, Ikat, $1,800, by Madeline Weinrib; www.madelineweinrib.com Wham-O Classic Hula-Hoop; www.target.com Rens SHEEPSKIN (converted in chaps), $24.99 each; www.ikea.com Natural Barred Turkey FEATHERS in 10” to 12”, $9.95 for a dozen; www.crazycrow.com
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4 15/16” CEILING HOOKS for anchoring, $2.99 each, and INVISIBLE HANGING WIRE for anchoring, $2.49 a roll; www.hardwarestore.com YARN for Rapunzel’s Braid; www.purlsoho.com Wham-O Classic Hula-Hoop; www.target.com 3’5” x 5’5” cotton flat weave RUG in Blue Jacqueline, $325, by Madeline Weinrib; www.madelineweinrib.com BLACK KNIGHT RIDING with HORSE, $63; BLUE KNIGHT RIDING with HORSE, $63; DRAGON, $40; TREE, $25; SHEPARD, $28; KING, $28; UNICORN, $20, all by Ostheimer; Wooden CASTLE, $125, by Estia; all available through www.acorntoyshop.com
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55” Taljare CURTAIN ROD in Dark Brown/Black, $11.99; www.ikea.com 79” Taljare CURTAIN ROD in Dark Brown/Black, $17.99; www.ikea.com 4 15/16” CEILING HOOKS for anchoring, $2.99 each, and INVISIBLE HANGING WIRE for anchoring, $2.49 a roll; www.hardwarestore.com 3’5” x 5’5” cotton flat weave RUG in Black Versa, $200, by Madeline Weinrib; 3’5” x 5’5” cotton flat weave RUG in Black & White Zig-Zag, $325, by Madeline Weinrib; www.madelineweinrib.com STUFFED TIGER, $68, and STUFFED KANGAROO, $96, both by I Golfini; www.acorntoyshop.com
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All sets are to be installed by adults and closely supervised when children are playing. Cover the oatmeal container with white paper. Create 1-inch-wide strips, about 4 inches longer than the height of the box. Attach enough paper around the perimeter of the bottom and gently bring up to the top, leaving space around strips. Cut and roll more 1-inch-strips around a pencil; attach on the inside of the oatmeal box opening with tape or glue (for “curls” to fall around your child’s face). Create a tie with a piece of string or binding; attach at the mouth with a staple.
COWBOYS AND INDIANS
TEEPEE You will need 5 curtain rods 1 bag of 10 curtain rings 3 zip ties 1 sheet 5 safety pins or clothespins Group together the curtain rods, with finials at the floor removed; zip tie together. Center one rod and move the other four out along the floor to create the corners of a square. At original joint, re-secure with more zip ties to stabilize as needed. Slip curtain rings onto the curtain rod and allow to fall to where the joint of the skeleton is. Secure a sheet around the exterior and clip at the curtain rings. Add more as needed. Allow the closure to remain open, or secure a flap with safety pins or clothespins. COVERED WAGON You will need Tape 3 Hula-Hoops 4 dowel rods One sheet 50 safety pins 1 sturdy trunk Cotton rope Tape a stable skeleton together using
MARIE ANTOINETTE’S PETIT TRIANON You will need 1 traditional beach or patio umbrella 10 curtain rings clips* Old costume jewelry Throw pillows Put the curtain ring clips on the ribs of the umbrella by slipping the rib point out of where it is tucked into the umbrella shade at the end. Slip the ring on, and slip the shade back onto the rib point. Hang the sheets on the clips; to bunch up the “curtains,” slip bracelets onto the sheets. Add a bunch of pillows underneath for a lounge effect. You’re ready to throw a tea party with your friends! *Depending on the size of your umbrella, we recommend a pack of 10 with two clips at each rib point. WIG You will need 1 empty oatmeal container 2 sheets of 18 x 12 white paper 1 pencil 1 yard of string
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FAN You will need 15-inch square piece of paper, in the color of your choice, any scale Elmer’s glue Like an accordion, pleat the paper into 1-inch folds (it will look like a thick strip half way down). Fold the strip in half. Where the two halves now touch, dab with glue, or if you don’t want to hold it and wait for it to dry, use clothespins. When dry, the fan will naturally unfurl.
three Hula-Hoops and four thin dowel rods. Fold a sheet to match the 2 inches longer than the diameter of the Hula-Hoop, and 4 inches longer than the length of the dowel rod used to construct the skeleton. Lay the length of your skeleton down on the floor and roll the Hula-Hoop structure along the sheet, securing with safety pins as needed. Secure structure to the top of a very study trunk with cotton rope as needed. CHAPS You will need *Sheepskin rug Cut a rug to cover the front portion of your child’s leg. Secure comfortably by tying directly over the fur and around the child’s leg; one at the thigh; one at the calf so it does not restrict movement. *We bought ours at IKEA.
Hoop, secure these lengths at level heights to the hook in the ceiling. Using curtain rings that are able to open, secure five along each interval of the Hula-Hoop. Secure and hang a sheet to create a “shower curtain.” Create a cardboard section to dress up the top. Braid a length of yarn to create a length of “hair.” NOTE: Children should not attempt to climb up the hair. HEADBAND You will need 3 feathers (or more, depending on your tribe status) 1 yard of ribbon (we used 1/2” buckskin suede, but anything will do, even a shoestring) Small piece of leather approximately 6 inches (we designed it so the suede side showed to feel more like deer skin; two leather elbow patches would also work) Cut out one 3-inch diameter circle. Cut another 2 1/ inches in diameter. (The larger will be the bottom, the smaller is the top.) We used pinking sheers on the edges of ours for a finished design effect. Center the circles on top of each other. Using an X-acto knife, cut two 1/2-inch vertical slits about 1/2 inch away from each other in the middle of the circle. This will be how you thread the band through. On the bottom circle, measure a concentric circle 1/2 inch in with a pencil. Along the line of this new mark, make three 1/4-inch slits where you would like your feathers to be, we divided our distance evenly into thirds. Cut another 1/4-inch slit parallel to each existing slit (like an equal sign) 1/2 inch from the existing slit. Thread your feathers through these slits. If you want more feathers, make more slits. Place your bottom circle, now with feathers, and place the top circle on it to line up the slits for bands. Thread through, leaving a loop for the headband. Slip on your child’s head and knot.
PIRATE SHIP* You will need 3 curtain rods 4 zip ties 50 pound weight 1 drill 2 industrial hooks 1 to 2 rolls fishing line Curtain rings One Sheet Paint (optional) 1 fan (optional) Lay the longest curtain rod down on the floor. Measure at the halfway point and lay another shorter curtain rod along at its center point. Measure sections into fourths; at the 1/2 mark, attach a curtain rod. At the next 1/4 up, place another. Lay the remaining curtain rod at its center point at this point. Secure crosswise with multiple zip ties. Select desired place in floor for pirate ship to stand; measure the length of the horizontal beams. Tie a length of a high-weighted picture hanging line at the ends of the beams. (You need to make sure you use a heavy enough weight line.) Drill two industrial hooks into the ceiling to sustain the weight. (These will be your anchors.) Erect the frame into an umbrella stand (weighted down with books), a small, clean garbage can or a vase (as shown). Secure the lengths of fishing line into the hooks to prevent the sail from tipping over. Slide curtain rings onto rods and clip on a folded sheet, or cut to desired size. For sail action, turn a fan on to a low setting. *Please use caution—recommended for older children and under the direct supervision of adults. SHIP’S WHEEL You will need 3 paper towel or 5 toilet paper rolls Glue gun 2 pieces of cardboard (to cut rings) Cut out two rings with extra cardboard Hot glue the staggered rolls in between the two rings.
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RAPUNZEL’S TURRET You will need 1 industrial hook 1 to 2 rolls of hanging wire, depending on ceiling height 1 Hula-Hoop 20 curtain rings 1 sheet Secure an industrial hook into the ceiling; this will be your anchor. Tie a length of high-weighted picture hanging wire at four corners of a Hula
FRESH, ORGANIC FOOD FOR THAT LITTLE BUNDLE OF JOY!
FOOD, STYLING, AND PHOTOGRAPHY BY SABRA KROCK
I used to think that people who made their own baby food were well, a little nutsy. That was until I had my own child, and suddenly nothing seemed more important than feeding him fresh, organic food that I picked out myself. Plan to make several purées once a week in batches large enough
to have a wide variety to choose from later. Steam foods to preserve nutrients; for finely textured purées, run softsteamed food through a food mill. For more texture, use a Cuisinart to grind drier foods or a stick blender to blend wetter foods.
PEA PURÉE AND WILD COD PURÉE
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BABY MEATBALLS WITH TOMATO SAUCE
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BABY CHICKEN POT PIE
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BABY’S FIRST BIRTHDAY CUPCAKE
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Makes 2 cups 2 cups fresh or frozen organic English peas 3 to 4 fresh tarragon leaves Steam peas and tarragon until very soft. Blend (per instructions above), adding some of the steaming liquid to loosen texture, if desired.
WILD COD PURÉE
Makes 1 1/2 cups 8 ounces wild cod Leaves from 1 sprig fresh thyme 1/3 cup cream Sea salt, to taste Fresh ground black pepper, to taste Steam cod and thyme until fish becomes very flaky. In a medium-size bowl, or the bowl of a Cuisinart, stir in cream and seasonings. Blend.
Makes 3 cups 1 cup Arborio rice 4 cups organic, low-sodium chicken stock 1/2 medium onion, diced small 20 ounces peeled organic butternut squash 2 tablespoons olive oil Sea salt, to taste Fresh ground black pepper, to taste Steam squash until fork-tender. Purée 3/4 of the squash until smooth. Cut remaining squash into small cubes and reserve. In a medium-size saucepan, heat chicken stock; remove from heat. Sauté onion in olive oil until translucent. Add Arborio rice and sauté for 1 to 2 minutes. Add stock to rice 1/2 cup at a time, allowing rice to absorb stock in between additions. Continue until rice is very tender, adding seasoning if desired. Add more stock if necessary. Stir in puréed squash. Remove from heat, stir in reserved squash cubes.
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BABY MEATBALLS WITH TOMATO SAUCE
Makes 12 to 15 Sized for your toddler, but we promise you will enjoy the leftovers!
BABY CHICKEN POT PIE
Makes 4 This is a hearty, delicious and fun recipe that the whole family will love. 1 package store-bought puff pastry, thawed 1/2 breast chicken, cut into dice-size pieces 2 carrots, peeled and cut into small cubes 1 stalk celery, diced 6 button mushrooms, quartered or cut smaller 1/2 onion, cut into dice-size pieces 1/2 cup English peas, if desired 2 cups organic, low-sodium chicken stock 1 egg, lightly beaten 2 tablespoons Wondra flour 2 tablespoons olive oil Sea salt, to taste Fresh ground black pepper, to taste TIP: Freezing chicken will make it easier to cut into even cubes. Preheat oven to 400˚F. In a small saucepan, sauté onions in olive oil until translucent. Add carrots, celery, mushrooms and peas, if using, and sauté until just tender. Add chicken stock and bring to a boil; reduce heat and simmer for about 2 to 3 minutes. Add flour and simmer until mixture thickens and vegetables are very tender. Season as desired. Divide mixture among ramekins or other small, single-serving ovenproof dishes. Cut rounds of thawed puff pastry large enough to cover tops of ramekins and hang over sides by 1/2 inch. Poke holes in top with a fork to allow steam to release. Lightly brush with egg wash. Bake until pastry is golden and mixture bubbles. Allow pie to cool to toddler-appropriate temperature.
BABY’S FIRST BIRTHDAY CUPCAKE*
Makes 1 loaf and 12 cupcakes Less sweet and more wholesome, this is a great first birthday choice. Tender and flavorful, this cupcake does not need gobs of frosting to delight. 3 eggs 3/4 cup natural cane sugar 2 1/2 ripe bananas, mashed 3/4 light olive oil 2 teaspoons vanilla extract 1 3/4 cups whole wheat flour 2 tablespoons cocoa powder 1/2 teaspoon salt 1/2 teaspoon baking soda 4 ounces chocolate chips Preheat oven to 350˚F. In a medium-size bowl, whisk together the eggs, sugar, banana purée, oil and vanilla. In a large bowl, whisk together flour, cocoa powder, salt and baking soda. Add the wet ingredients to the dry and whisk until combined; fold in chocolate chips. Divide the batter between the loaf pan and cupcake molds. Bake for about 45 minutes for the loaf pan and 20 minutes for the cupcakes. *Recipe (lightly) adapted with permission from Aran Goyoaga.
1 pound mixed ground meat (veal, beef and pork) 1 large egg 1/3 cup freshly grated Parmesan cheese Sea salt, to taste Fresh ground black pepper, to taste
26 ounces organic chopped tomatoes 1/2 onion diced small 1 tablespoon red wine vinegar 1 teaspoon sugar, if desired 2 tablespoons olive oil Sea salt, to taste Fresh ground black pepper, to taste Preheat oven to 350˚F. Combine ground meat, egg and cheese. Using a tablespoon, divide mixture into even portions and roll into balls of desired size. Place meatballs in roasting pan and add water to come up to 1/2 the height of the meatballs. Bake for 10 to 15 minutes, or until meatballs are cooked through. While meatballs are cooking, sauté onion in olive oil until translucent. Add chopped tomatoes, vinegar, sugar and seasonings. Simmer gently until sauce has thickened. Serve meatballs with tomato sauce.
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THE FOOD NETWORK’S NEW STAR ANNE THORNTON SHARES HER KITCHEN SECRETS WITH US.
PHOTOGRAPHY BY FOOD NETWORK Do you have any secret tools in the kitchen that you could never live without? I love my Microplane. I use it for everything— for ginger, garlic, citrus zest, cheese, chocolate shavings, nutmeg, etc. I adore that little bugger and always have it with me. If you could change anything about your kitchen, what would it be? I live in New York City so my kitchen is the size of a thimble. I would love to have a big kitchen. I create all of the recipes for my show Dessert First on Food Network in that teeny little kitchen, proving that when it comes to a kitchen, size doesn’t matter—it’s the skill set of the cook. But I would love a few more square feet. What do you always have stocked in your kitchen? Any specific products you always want to have on hand? I always have organic butter, sea salt (fine, course and flaky), cream, fiore sardo, coffee, dry pasta, pepper flakes, good olive oil and bacon. I couldn’t live without sea salt or butter. They make everything, savory or sweet, better. If you could only eat one thing for the rest of your life, what would it be? Pasta, I adore pasta in all its shapes and sizes. Are there any foods you can’t stand? I’ve never met a food I didn’t like. I’m an equal opportunity foodie. What’s your go-to dish to make at home? I make pasta a few nights a week. I love shopping my kitchen, using any- and everything I have to create delicious new pasta dishes. I also always keep ice cream in the freezer, and homemade creamy caramel sauce and hot fudge in the refrigerator for dessert. What was your most nightmarish kitchen situation? Any major catastrophes? The kitchen is my safe haven. I’ve never had any major catastrophes (knock on wood) in the kitchen. I wish I could say the same about the rest of the rooms in the house. What does “home cooking” mean to you? Home cooking is love in action. Cooking for others or for yourself is the most thoughtful thing you can do. It’s anticipating and meeting the most basic human needs—nourishment and nurturing.
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