EMMA for the modern domestic
No. 13 Spring 2014
© Emma Magazine
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means without explicit written permission of the editor, except in the case of brief quotations and other noncommercial uses permitted by copyright law. For permission requests, write to the editor at the address below with the subject: “Permissions Request.” hello@emmamag.com www.emmamag.com Publication design by Sarah Hubbell Cover photo by Karen RachelScheffe Solomon Cover Stylist Kelsea Sarah Hubbell Olivia
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OH HELLO I remember the first week of spring when we lived in New York. Even the grumpiest of business men couldn’t help walking around with a goofy grin smeared across their face.
It already feels like spring in Phoenix. Sure it’s a bit premature, and we’ll have hell to pay during the summer, but for right now, I welcome the soft breeze, bright blooms, and chirping birds. “Tweet! Tweet!” Hudson chatters into the branches, and then in the bossiest tone he can muster, he demands that we, “Lay down! Lay down!” We don’t always let him order us around (only most of the time), but right now, with the grass looking more inviting than ever, we happily oblige. He snuggles in next to us, and together we point out leaves and animalshaped clouds. It’s not just Phoenicians that love this transition. I remember the first week of spring when we lived in New York. Even the grumpiest of business men couldn’t
help walking around with a goofy grin smeared across their face. Whether or not spring has officially sprung in your neck of the woods, this issue celebrates the things we love most about the changing seasons. Check out my new herb garden (page 16), host a fanciful garden brunch (page 90), and learn how to artfully arrange the season’s new blooms (page 96). With Easter just around the corner, we have lots of clever ideas for cooking and decorating eggs, as well. While you flip through our first quarterly issue, we hope you love the new longer length and coffee table book feel. I suppose with all of this newness, Emma couldn’t help but jump on board too.
SARAH HUBBELL, EDITOR IN CHIEF OF EMMA MAGAZINE
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HOME
HOLIDAY
FOOD
GARDEN
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54
68
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110
SPRING SPRUCE UP Find five steps for sprucing up your home for the changing season. HOME TOUR These mid-century modern digs looks straight out of a Mad Men episode.
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URBAN COOP The beginner’s guide to raising chickens and harvesting eggs.
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TATTOOED EGGS Mamas and little ones alike will love this mess-free egg decorating idea. DIY EGG DYE Use ingredients you already have in your kitchen for this all-natural egg dye DIY.
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MAY DAY GIFT BASKETS Bringing back spring time gift giving with these DIY gift baskets.
EGGS 3 WAYS Learn the basics of poaching, frying, and hard boiling eggs. CURRANT SCONES Serve right out of the oven for a tea time treat.
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DARK BEER CHEESE FONDUE Try this dipping sauce with soft pretzel sticks.
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TAPAS From fried chickpeas to chili shrimp skewers, serve up a fiesta-style feast.
HERB GARDEN This rolling herb garden is perfect for wheeling inside during bad weather. Learn how to plant your own. Green thumb not required.
ENTERTAINING BEAUTY
STYLE
DIY
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GARDEN BRUNCH Host a spring brunch. Gather ideas for your garden party shower.
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BEER TASTING PARTY Meat, cheese, bread and beer - we cover the basics of entertaining the men in your life.
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CINCO DE MAYO FIESTA Shake things up with a spicy fiesta.
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MILKMAID BRAID Upgrade your basic braid and recreate this bohemian up-do in four steps.
NECKLACE CHEAT SHEET So many necklines, so little time. Keep this guide handy for when you need to match your necklaces with your outfit of the day.
FLOWER ARRANGING Learn the basics of floral arranging with these helpful tips.
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DIY PAPER FLOWER Make a tissue paper bouquet in four steps.
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TEA SACHETS Stitch together tea packets that double as place cards for an afternoon tea.
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BROOKLYN TEA Enjoy a rainy day indoors with tea, scones, and good friends. EMMAMAG.COM 7
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Patterned Bath Towel
Ceramic Canister
Honeysuckle Soap
Woven Basket
Dip Dyed Stool
Shower Curtain
EDITOR’S PICKS
Cloud Wallpaper
Towel Ring
BATHROOM DECOR Give your powder room a pick-me-up with these cheery bathroom accessories! Patterned Bath Towel: H&M Ceramic Canister: Target Honeysuckle Soap: Mrs. Meyer’s Cloud Wallpaper: Hygge & West Towel Ring: Urban Outfitters Woven Basket: Connected Goods Dip Dyed Stool: Serena & Lily Shower Curtain: Urban Outfitters Tray: Jonathan Adler Herbal Candle: Paddywax
Jonathan Adler Tray
Herbal Candle
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SOUNDS OF SPRING CURATED BY RYAN HUBBELL
L I K E THE M ORN I N G D EW La u r a Mv u l a
YO U NG BRIDE Mi dl ake
DIGITAL WIT NE SS St . Vi nce nt
FR OM N OW H E RE D a n C r oll
AL L O F US Pai nted Palm s
EVERY SO NG O n An O n
P EACH E S In t he Va l l e y B el ow
TAKE A WALK Pa ssi on Pi t
SIT DOWN. STAND UP. Ra di oh ea d
LISTEN!
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CONTRIBUTORS SA RA H HU BBE L L Ed i to r i n C h i ef
JENNY ST REBE B eau t y Contri bu tor
KEL SEA O L IVIA Ente r tai ni ng Contri b u to r
S HELLY SA ZDA N O F F As soc i a te Ed i to r
MICH EL L E H ERRICK Ph otograph e r
CO L EY ARNO L D Ente r tai ni ng Contri b u to r
HEATHER KI N KE L As soc i a te Ed i to r
REACH EL BAGL EY Fa sh i on Contri bu tor
L INDSEY H O LT Ente r tai ni ng Contri b u to r
RACHEL S OLO M O N Photog r a ph er
D O MINIC FASANO Food Contri bu tor
CAMIL L E GO U L DING Fl ori st
A M EL I A GO E In te r n
KAREN SCH EFFE Ph otograph e r
RYAN H U BBEL L Mu si c Contri bu to r
YAS M I N E YAC U T In te r n
DO MINIC VACARRO Food Contri bu tor
BRIANNA KIM Beau t y Contri bu tor
SA R RA H BU C K In te r n
MEL ISSA YO U NG Ph otograph e r
SARA NEVEL S Ph otograph e r
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ASK EMMA
An advice column for the modern domestic. Need advice? Send your questions to AskEmma@emmamag.com.
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Q: I want to have a deeper emotional connection with my partner, but every time I try to have this conversation with him, he shuts me out. There never seems to be a “good time” to talk about the disconnection - and at times loneliness - I feel. I know he loves me, but we can’t seem to get closer emotionally. A: Unfortunately, a perceived lack of intimacy is one of the most common reasons for relationship breakdowns. Intimacy is a universal human need; without it we experience loneliness. Achieving it involves emotional riskof being hurt, criticized, or even rejected. Find a time (not during the playoff game or the minute a tired partner walks through the door) to ask him if you could plan a “date” to spend time together alone. Take a risk yourself being vulnerable about your experience of feeling disconnected and lonely at times. Do this using a non- critical, non- accusing tone and words. Even if your partner does not accept the
thoughts and emotions you reveal, the relationship will often be better for your honesty and openness. Learning to manage the uncomfortable feelings you have when someone does not agree with you, without resorting to attacking or withdrawing, is an important skill. Keep bringing the conversation back to “this is what is going on in me.” Discuss ways the two of you could spend more time alone together, in order to restore the closeness you felt in the early relationship. Ask for his perspective and really listen. Since emotions are easier for women to verbalize, share a few of your feelings with him. Don’t blame or accuse. Own these feelings as belonging to you and realize they are ultimately your experience and responsibilitynot his. Don’t get discouraged if it takes longer for your partner to be open and share his feelings. It will take time to develop the intimacy you long for, but your relationship will be stronger and more fulfilling with the effort.
Larcy Dunford MC LPC has a private counseling practice in Scottsdale Arizona. Counseling provides individuals and couples the opportunity to gain perspective and learn new information and skills which change lives and promote healthy relationships. www.larcychriscounseling.com
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HOME
DIY HERB GARDEN PHOTOGRAPHY AND WORDS BY HEATHER KINKEL
Planting a garden in a wheeled container (especially one as darling as this from Foodmap Design) allows you to roll your herbs indoors when the weather is a bit too harsh. Many herbs will thrive sitting in front of a kitchen window, while giving you easy access for cooking. Follow these steps to create your own mobile garden.
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How to:
Materials herbs, container, potting soil, gardening gloves, small spade, organic fertilizer, watering can, plant markers No. 1 Select container and herbs. Choose herbs that you enjoy cooking with, but it is fun to add in an exotic one for experimenting if you’ve got the room! We chose: basil, parsley, rosemary, cilantro and mint. (Pictured: rolling garden tub from Foodmap Design.) No. 2 Fill container with potting soil. Choose organic if possible, as it has no added chemicals or derivatives that may be unhealthy for your herbs. Leave wells in the dirt for each plant. No. 3 Remove plant from container by gently rolling the sides between your palms and flipping upside down. Place plant gently inside, cover with extra soil, and pat firmly to level top soil. No. 4 Insert plant markers. (Pictured: copper markers from Target.) No. 5 Sprinkle your garden with an organic plant-based fertilizer. Alternatively, fertilizer can be mixed into the soil. No. 6 Water! It’s important to avoid over-watering your herbs. If the soil feels dry or the leaves begin to wilt, you know it’s time for some water. Gardening Tip: Snipping off the tops of the herbs when you’d like to use them encourages full growth of the plant rather than bolting (garden-speak for growing straight up very quickly!) and going to seed.
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MID-CENTURY DIGS PHOTOGRAPHY BY HEATHER KINKEL WORDS BY SHELLY SAZDANOFF
This mid-century modern oasis in the middle of Phoenix is home to Dominic Fasano, a former chef (catch his recipes on page 68), who now hunts down rare vintage furniture for Modern Manor, a mid-century mecca. Unsurprisingly, many of his best finds make their way into his apartment, which he shares with his girlfriend, Mariah and their French Bull Dog, Remi. When describing his style, Fasano says, “I wanted to capture the calmness of Danish modern with the bright pops of color and brass found in Hollywood Regency Glam.� Perhaps most impressive is that he managed to do exactly that in just 800 square feet of living space.
Papa Bear Leather Chair: Modernica 20 EMMA
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Brass Accessories: A Little Brassy via Etsy 26 EMMA
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URBAN COOP
PHOTOGRAPHY AND WORDS BY HEATHER KINKEL
Chickens in the city are all the rage these days. And why not? The start up is simple, those fluffy baby chicks are adorable, and the promise of fresh eggs is nothing short of heaven. Many people choose to raise chickens for the promise of eggs but end up appreciating the unexpected companionship that chickens bring. Best of all? It’s not as hard as it looks!
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The Basics
No. 1 Find out if chickens are legal in your city. Most cities have easy-to-navigate websites with chicken laws and ordinances. No. 2 Decide how many full-grown, egg-producing hens you want to have. On average, four hens would yield a total of three eggs every day. No. 3 Choose a pre-made chicken coop or build your own based on the number of chickens you aim to raise. This is also a good time to scope out your yard for an appropriate area to keep your hens. Consider making the coop an integral part of your yard; working it into the landscape adds a unique touch to each urban farm’s coop. No. 4 Buy your chicks (incubating eggs and hatching your own is not recommended). Do some research on breeds and the characteristics that go along with each one before you buy. Feed stores carry certain breeds seasonally, and many desirable breeds sell out quickly, so call around town to see what feed store has the options you are looking for. No. 5 Care for your chicks carefully indoors those first few weeks, and when they are about 5 weeks old, they can go out in the coop. Patience is a virtue here - hens begin laying around 20 weeks of age. Some a little earlier, some a little later, but those fresh eggs are well worth the wait!
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The Coop No. 1 Most feed stores sell pre-fabricated chicken coops for a small flock of hens (2 to 5 chickens) for around $300. These run from simple to elaborate – the choice is yours. Keep in mind that the amount of space required for a small pre-fab coop is usually about 20 square feet, and the general rule of thumb is that you need 4 feet of coop per hen in the flock. No. 2 Want to build your own? Coops have 4 critical components: 1. Hen house – the enclosed “safe” area where the hens are out of harm’s way, they also sleep here at night. 2. Enclosed run – essentially a “pen” where the hens can scratch and play, and get caught up on some fresh air and sunshine. 3. Nesting boxes – where your hens will lay their eggs, generally one nesting box per 3 to 4 hens. 4. Roosts – a few “branches” built into the coop so that the chickens can feel like they are out in the wild, resting on tree branches – lends a natural and humane touch to their lives on the farm. No. 3 “Cage Free” seems like a good idea, but consider your landscaping set-up. Chicken droppings are large and frequent, and they will eat anything that looks delicious – including your bushes, flowers and garden! It also makes your hens prime targets for any predators in your environment. Make them “semi” cage free by letting them play freely for a few supervised hours each week. A few hours a week running around the backyard is good exercise for the hens and is also a real treat for their diet, giving them a chance to spread their wings and forage for insects in the ground. No. 4 Line the nesting boxes with straw or wood chips, and depending on the climate, heat lamps in the coop might be necessary during the winter months.
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Chickens & Eggs No. 1 Chickens like their chicken feed, and the occasional serving of mealworms is a real treat. The hens will also enjoy your kitchen scraps, but keep it limited to fruit and veggie trimmings, and avoid citrus and avocado. No. 2 Make sure those ladies get fresh water daily – they will thank you with fresh and healthy eggs every day. No. 3 The coop and run need to be cleaned regularly to avoid unpleasant smells and insects, and to keep the chickens in a clean and healthy environment. Coop residue (droppings and straw or wood chips) makes a great addition to the compost bin. No. 4 Chickens lay one egg approximately every 27 hours. Egg color and size varies by breed, ranging from whites to pinks to dark browns and, of course, the highly-prized aqua.
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SPRING SPRUCE UP PHOTOGRAPHY BY RACHEL SOLOMON
Take a peek inside the home of Emma’s editor in chief as she switches out her living room’s richer hues for bright pops of pastels. Here are five quick ways to spruce up your home for spring.
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DIY
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How to: No. 1 Allow your front door to make the first impression. (Pictured: pastel egg wreath from Target.) No. 2 One of the quickest and most affordable ways to change up a room is to switch out throw pillows. Tuck away those wintery hues and replace with bright yellows and florals. (Pictured: yellow ikat fabric from Premiere Prints and gray/coral fabric from Dwell Studio.) No. 3 Bring in more yellow hues with a cheery area rug. The bold chevron ikat pattern creates visual interest, while the bright color keeps the room feeling like spring. (Pictured: yellow and white chevron ikat rug from Rugs USA.) No. 4 Garlands aren’t exclusive to the yule-tide season. Hang a colorful yarn pom pom garland on the mantle or in the front window. No. 5 Bring the outdoors in. Spring is the season for fresh blooms, but if you’re worried about your not-so-green thumb, opt for a succulent (pictured here wrapped in bright coral fabric) or silk flowers.
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BEAUTY & STYLE
How to
MILKMAID BRAID PHOTOGRAPHY BY SARA JOHNSON & STEPHANIE NAULT TUTORIAL BY JENNY STREBE
No. 1 Start with dry hair - clean or dirty. No. 2 Split hair in half from your hairline to the nape of your neck. On each side, create a fishtail braid. If you’re not comfortable with a fish tail, any braid technique will do! Secure braids with an elastic band. No. 3 Take each of your braided sections, and drape it across the head about an inch or two away from the hair line. Bobby pin into place and repeat this technique on the other side. No. 4 For a fuller bohemian feel, gently pull on each section of hair from your fishtail braid. Spray with hairspray to hold in place.
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Necklace
CHEAT SHEET PHOTOGRAPHY BY CHARITY MAURER WORDS BY REACHEL BAGLEY
Fashion consultant and blogger behind Cardigan Empire, Reachel Bagley, tackles one of life’s great mysteries: which type of necklace to pair with your neckline. Follow along as she demystifies the style conundrum. The Blazer: Match the vertical, lean opening with a long lariat or pendant. Avoid wide, bulky necklaces, which will visually argue with your smart blazer lapels. The Crew Neck: Customize a simple crew neck with a bold collar. Done properly, it looks like a built-in addition. The V-Neck: Temper the drama with sweet, little pendants. Layer on the interest with different lengths and varying scales. The Scoop Neck: Fill your negative “scoop” with a classic, princess length that follows the line of your shirt seam. If your neckline is already embellished consider ornamenting ears, wrists, or fingers.
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HOLIDAY
TATTOOED EGGS PHOTOGRAPHY BY SARAH HUBBELL
Little ones will love picking out temporary tattoos to decorate eggs and mamas will love the lack of post-dye clean-up. Try a festive set of bunny tattoos or pick from hundreds of designs at Tattly.com.
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DIY EGG DYE PHOTOGRAPHY BY HEATHER KINKEL RECIPES BY SHELLY SAZDANOFF
Go au naturel with your Easter egg dye this year using ingredients you already have in your kitchen. INGREDIENTS 1 dozen eggs 1 quart water vinegar Coloring Agents: yellow: 2 Tablespoons tumeric or curry powder red: yellow onion peels gray: blueberries blue: red cabbage yellow green: spinach speckled blue: red cabbage*
PREPARE Start by boiling a pot of water with 2 tablespoons vinegar and one of the coloring agents for 15 minutes. Remove from heat, strain, and allow liquid to cool to room temperature. Once at room temperature, pour liquid dye back in the pot with eggs and bring to a boil. Once boiling, set timer for 7-10 minutes, depending on how well boiled you prefer to cook your eggs. Remove from stove and let eggs soak in dye at least 30 minutes or overnight. Remove from dye and allow to dry. * For speckled blue, after removing from dye, rub egg with fingers to desired effect.
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MAY DAY GIFTING PHOTOGRAPHY BY RACHEL SOLOMON WORDS BY SHELLY SAZDANOFF AND AMELIA GOE
We’re bringing back the gift-giving tradition of our grandparents with a modern twist. Families used to celebrate May Day (May 1) by leaving flowers and goodies on the door handles of their neighbors. We share ideas for thoughtful gift baskets to surprise friends and neighbors. After all, what’s better than a good excuse to doorbell ditch? Pictured: Give a romantic date night for two. A baguette, bottle of wine, and jar of pasta make for the perfect Italian evening in. Cue the Dean Martin.
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Ice Cream Lover
For the dessert enthusiast, ice cream is good until the last bite. No sweeter way to keep tabs on who’s is who’s than these handstamped vintage spoons. Get your own pair of “My Ice Cream” “Your Ice Cream” spoons at www.BlitheVintage.etsy.com. Package them in a basket with two bright bowls, mason jars filled with toppings, and party hats (because why not?).
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Spring Cleaner
It’s time to clear the clutter. We love Mrs. Meyer’s garden scents, like radish, sunflower, or parsley for spring. Pair with a new dish towel and scrubbing brush to help your recipient feel a little better about being elbow-deep in dish water.
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The Green Thumb
For those with a green thumb, include a potting shovel, gardening gloves, a fresh herb and plant marker, then finish it all off with a strip of cheery fabric tied around the pot.
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FOOD
COOKING EGGS PHOTOGRAPHY BY HEATHER KINKEL RECIPES BY DOMINIC FASANO
Whether your culinary expertise doesn’t extend past scrambled eggs, or you’re just looking to up your breakfast game, former chef Dominic Fasano shares the basics of poaching, frying, and boiling an egg but with his own unconventional twist.
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Fried Eggs INGREDIENTS For Eggs: eggs cooking oil For Steak: rib eye steak, room temperature cooking oil
PREPARE For Eggs: Heat non-stick skillet on high and add 1 teaspoon of olive oil, coconut oil, or vegetable oil. Crack eggs one at a time into the pan. When you notice the whites starting to set up, cover with a lid and reduce heat to medium. Cook until desired doneness. Usually 3 minutes will produce a medium cooked egg. For Steak: Pat meat dry with a paper towel and season both sides with salt and pepper. Heat a cast iron skillet on high heat and sear meat 3 minutes on each side. This will produce a rare steak. Let meat rest before cutting into it to allow juices to recirculate.
Baked Eggs
AN ALTERNATIVE TO HARD BOILING INGREDIENTS eggs ice water
PREPARE Place oven rack into the center position and preheat the oven to 325 degrees. Set eggs into the muffin pan. Place eggs into the oven and set timer for 25 minutes. Fill a large bowl with 50% ice and 50% water. Remove eggs from the oven and submerge into the ice bath one by one. Peel and eat.
Poached Eggs INGREDIENTS 3 eggs 1 jar salsa verde cooked quinoa
PREPARE In a fry pan, bring salsa verde* to a simmer. Crack eggs into the salsa and cover with a lid. Cook covered for 4 minutes (for loose yolks) or until desired doneness. Use a big spoon to remove the eggs. Serve on top of a heaping bowl of warm quinoa. * Traditionally eggs are poached in water. Substituting salsa gives added flavor
ENTERTAINING
HOST A FIESTA PHOTOGRAPHY BY MICHELLE HERRICK WORDS BY SARAH HUBBELL
As the weather gets warmer, the colors get brighter and the food gets spicier. Spring is the prefect time to throw a backyard fiesta. Grab a margarita, find the nearest cabana and pile up the tapas. Venue The bright palette of The Saguaro hotel makes the perfect backdrop for a colorful fiesta. Whether hosting at home or away, go bold with color to achieve a lively feel. Menu Invite friends to B.Y.O.T. Bring your own tapas! Small bites make the perfect party food. From chili shrimp tapas to fried chickpeas, we’ve got several recipes to get your party started. Serve up Mexican sodas and margaritas to wash those appetizers down. Favors Traditional Mexican tiles double as coasters that guests can take home with them. Just add felt backings to the bottom to keep from scuffing surfaces. Decor Drench your party in warm bright hues from napkins and plates to a hanging paper garland and flagged skewers. Try your hand at the tissue paper flowers on page 86 and save yourself a trip to the florist.
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Fried Chickpeas INGREDIENTS One (15 oz.) can of chickpeas (also called garbanzo beans) 2 Tablespoons olive oil 1/4 teaspoon garlic powder Course salt and pepper 1/4 teaspoon cayenne pepper
PREPARE Serves 4. Drain and rinse chickpeas well, then pat dry with paper towels. In a medium-sized skillet, heat olive oil over medium-high heat. Add chickpeas and cook until they begin to sizzle, stirring often. Add seasonings, and cook, stirring frequently, for another 10 minutes or until chickpeas are golden brown. Spoon onto a plate with paper towels for blotting, then serve.
Marinated Olives INGREDIENTS One (10 oz.) jar Castelvetrano olives Juice of one lemon Peel of one lemon Course salt and pepper Crushed red pepper 2 Tablespoons olive oil
PREPARE Serves 4. Drain olives, then place in serving bowl. Peel lemon (avoid the bitter white pith and use only the yellow part) and cut rind into wide strips. Juice the lemon. Add the lemon peel, lemon juice, salt and pepper and olive oil to the olives. Stir well and sprinkle with crushed red pepper to taste.
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Prosciutto Tapas INGREDIENTS 1 small loaf fresh French bread, cut into small slices 1/2 pound Manchego cheese, cut into thin wedges 6 to 8 slices prosciutto 2 Tablespoons honey 1/2 teaspoon coarsely ground pepper
PREPARE Serves 4. In a small bowl, stir together the honey and pepper. To assemble: place a wedge of Manchego on top of the bread slice, then top with a piece of prosciutto and push skewer through the middle. Drizzle peppered honey mixture on top.
Chili Shrimp Tapas PICTURED ON PAGE 80
INGREDIENTS 1 Tablespoon butter 8 to 10 large pre-cooked shrimp Course salt and pepper Pinch of cayenne powder 1 large mango, peeled and diced 1 fresno chili cut into thin rings Olive oil, for drizzling Crushed red pepper
PREPARE Serves 4. In a small skillet, heat butter over medium-high heat. When sizzling, add shrimp and sprinkle with salt, pepper and cayenne. Cook shrimp 3 to 4 minutes on each side, or until a golden crust is formed. To assemble: Place a piece of mango and a chili slice on top of shrimp, push a skewer through and drizzle lightly with olive oil. For added spice, sprinkle with a bit of crushed red pepper.
DIY PAPER FLOWER PHOTOGRAPHY BY MICHELLE HERRICK TUTORIAL BY SARAH HUBBELL
When it comes to party decor, it doesn’t get more cost effective than tissue paper do-it-yourself projects. Try replicating the colorful fringe garland on page 81, or creating your own paper flowers in just four simple steps. Arranged in empty Mexican food cans, the bright hues will bring life to any fiesta. The best part about these flowers? They’ll last forever and make a great bouquet for your coffee or dining table long after the party ends.
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How to:
No. 1 Layer 4-6 sheets of tissue paper on top of one another. The larger the tissue size, the larger the flower. No. 2 Fold paper back and forth like an accordion. The folds should be roughly the same size. No. 3 Tie the folded set of tissue in the center with twine or string. Using scissors, round out the hard corners for a softer edge. No. 4 Separate the tissue layers pulling one sheet up at a time into a full flower.
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GARDEN BRUNCH PHOTOGRAPHY BY MELISSA YOUNG WORDS BY SARAH HUBBELL
Whether hosting your favorite girls for a late morning brunch or throwing a garden party shower, take inspiration from this Alice in Wonderland scene styled by the duo behind Junk in the Trunk Vintage Market. Venue No need to shell out the big bucks for a fancy venue; our brunch took place in the backyard of a quaint Rafterhouse. Invite With the venue settled, next comes the invite. A pastel library slip with floral accent gives an idea of what to expect at this fanciful brunch and asks guests to wear a spring dress. Menu Invite a food truck to stop by for a made-to-order meal your guests won’t soon forget. My Waffle Crush served up gourmet Liege waffles topped with cinnamon sugar, Nutella, fresh berries, and no shortage of whipped cream. Favors Vintage suitcases held scented candle tins wrapped in yarn pom poms as guest takeaways. Decor Vintage book pages serve as a table runner topped by an eclectic assortment of bud vases and bright spring flowers by Butterfly Petals. Draw the eye up with hanging books and a show-stopping chandelier. Mismatched chairs brought in by The Garage complete the fairy-tale picture.
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FLOWER ARRANGING 101 PHOTOGRAPHY BY MELISSA YOUNG TUTORIAL BY CAMILLE GOULDING
Spring is in the air and a plethora of fresh blooms along with it. Florist, Camille Goulding, of Butterfly Petals gives the basics of flower arranging, so you can create swoon-worthy arrangements right at home. Materials green floral tape (or scotch tape), vase, scissors, floral clippers (or scissors), flowers of your choice No. 1 Select your container. Clean and dry the edge of the container to allow for your tape to stick. No. 2 Using your tape, create a grid over the top of your container. Once the grid is completed, trim the edges of the tape to remove any excess hanging over the edges. This will help to keep the top heavy stems in place. No. 3 Fill your container with room temperature water and begin adding in your greenery. This will act as the foundation for your blooms. Create a high point on the backside of your arrangement and aim for asymmetry. No. 4 Begin placing your florals. Start with larger blooms first, and cut stems at varying lengths, so that when added to the arrangement they sit at different heights. Do not be alarmed if your tape begins to come off. This tape just helps as you begin your arrangement and does not need to remain on the entire time. Criss crossing your stems also helps to keep flowers in place. No. 5 Once finished with the larger flowers, add in smaller blooms and any finishing touches of greenery to achieve a full and balanced (though not symmetrical) arrangement.
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BEER TASTING PARTY PHOTOGRAPHY BY RACHEL SOLOMON WORDS BY SARAH HUBBELL AND AMELIA GOE
Calling all beer enthusiasts! Gather the tartan plaid and smoked brisket, because it’s time for a “hoppy” birthday party. From blocks of cheese to andouille sausage, keep the spread filled with “man food.” You won’t find any of that dainty bite sized stuff here. Executive Chef Dominic Vaccaro of the Hyatt Regency Phoenix, whipped up this fingerlicking feast and shares his secret recipe for dark beer cheese fondue. All of this hearty grub will make your man extra thirsty, so invite guests to bring their favorite brew, and set out paddles and tasting glasses from truebeer.com to toast the guest of honor. Cheers!
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Dark Beer Cheese Fondue INGREDIENTS 3 tablespoons butter 2 tablespoons flour 1 cup milk 2/3 cup Favorite Dark beer 1 1/2 cups (6 ounces) White cheddar Cheese, shredded 1 1/2 cups (6 ounces) Cheddar Cheese, shredded 1 teaspoon Dijon mustard 1/2 teaspoon Worcestershire sauce 1/4 - 1/2 teaspoon cayenne, to taste Salt and pepper, to taste
PREPARE In large sauce pan, melt butter over medium heat. Whisk in flour to thicken, taking care not to burn, and then gradually whisk in milk until mixture is semi-thick and smooth. Continue whisking while adding beer. Next, gradually whisk in cheeses allowing each addition of cheese to melt before adding the next. Once cheese is melted, whisk in mustard, Worcestershire and cayenne. Add salt and pepper to taste to bring out flavors.
A BROOKLYN TEA PHOTOGRAPHY BY KAREN SCHEFFE WORDS BY SHELLY SAZDANOFF
A rainy weekend in the city calls for afternoon tea. In a room of warm hues, Kelsea Olivia, of The Wanderlust Co, lines the table with floral clusters and dainty, mismatched china to create a soft, feminine setting. She serves up her Aunt Rhoda’s famous scones hot out of the oven. Canisters of loose-leaf tea double as place cards and with a pot of tea as the centerpiece no one has to leave the conversation for a second pour.
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DIY
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Tea Sachets
TUTORIAL BY WHITNEY MARTIN AND KELSEA OLIVIA
Great for bundling up loose leaf tea, this cost-effective DIY takes no time at all! Materials embroidery floss, loose leaf tea, coffee filters, scissors, pencil, circular tin No. 1 Use the circular tin to trace circles on coffee filters. No. 2 Stack 2-4 filters to save time, and cut out circles. No. 3 Take two circles and whip-stitch edge leaving a 1.5-inch opening (leave string and needle in tact). No. 4 Fill with loose leaf tea. See brewing instructions for amount - usually 1 to 1.5 teaspoons per cup. No. 5 Stitch shut and knot it, leaving excess string for steeping.
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Currant Scones INGREDIENTS 1 1/2 cups all purpose flour, plus more for rolling dough, coating utensils 1 tablespoon baking power 3/4 teaspoon salt 1/4 cup granulated sugar, plus 1-2 tablespoons for sprinkling 1/3 cup chilled unsalted butter, plus 2 tablespoons to melt for brushing 1/2 cup uncooked rolled oats 1/4 cup dried currants or favorite dried fruit 2/3 cup whole milk or half & half at room temperature
PREPARE Makes approximately one dozen. Set out the milk 1/2 hour before mixing dry ingredients. Preheat oven to 425 째F Melt 2 tablespoons of butter; set aside with your pastry brush (you can use a new 1/2-inch paint brush). Sift together flour, baking powder, salt and sugar into a medium sized mixing bowl. Cut in slices of the chilled butter into the dry ingredients with a pastry cutter until mixture resembles coarse crumbs (if you do not have a pastry cutter use a dinner fork). Gradually stir in the rolled oats and then the currants. Add milk, stir only until dry ingredients are moistened (do not beat the dough). Turn out dough onto the floured board. Knead gently (only a few seconds, 3-4 times). With a lightly floured rolling pin, roll out the dough to 1/4 to 1/3-inch thickness. Cut out the scones. Brush each with melted butter and sprinkle granulated sugar on top. Place each scone on a parchment-lined cookie sheet, 1 inch apart. Bake 12-15 minutes until lightly browned and serve immediately with butter, clotted cream, or stiffly whipped cream.
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SPRING ISSUE CREDITS
We try to give credit where credit is due, but sometimes you can only fit so many great people on one page! Here are all the people and places who helped make this issue possible. OH HELLO Photography Jeanette LeBlanc SOUNDS OF SPRING Photography Karen Scheffe HOME - Page 14 Photography Heather Kinkel BEAUTY & STYLE - Page 42 Photography Sara Johnson & Stephanie Nault HOLIDAY - PAGE 52 Photography Sarah Hubbell MAY DAY GIFT BASKETS Styling Sarah Hubbell FOOD - PAGE 66 Photography Heather Kinkel ENTERTAINING - Page 76 Photography Karen Scheffe HOST A FIESTA Food Heather Kinkel Styling Sarah Hubbell BEER TASTING PARTY Stationery Amelia Goe Styling Sarah Hubbell BROOKLYN TEA Styling Kelsea Olivia BACK COVER Photography Karen Scheffe
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