Sweet Paul Magazine Fall 2019 by Sweet Paul Magazine

FA L L 2 0 1 9

LOVE YOUR WALLS —

Limited edition art prints, sourced from emerging artists.

“Spring No. 16” by Cait Courneya, Minneapolis, MN. “After the Bath” by Patricia Robitaille, Mckinney, TX. ©Minted LLC, 2019

MINTED.COM/ART

Minted is a marketplace of the world’s best emerging artists, where you’ll find a curated assortment of limited edition art, home decor, and more. And, a portion of every purchase goes back to the artist— empowering them to follow their creative passions.

CONTENTS FALL 2019

5 What's Up Sweet Paul 8 My Happy Dish 10 Handmade 12 Mormor's Kitchen 16 Keep Your Eye On 22 To Market, To Market 26 Healthy Appetite 30 Bookmarked 36 Woof

features PHOTOGRAPHY BY DIETLIND WOLF

42 Perfectly Imperfect 52 Hardware Store DIYs 66 Holistic Farming 80 The Mustard Lover's Palette 92 Taking a Chance on Good Food and Good Company 102 Palm Springs and Beyond 116 Cheers FOLLOW US @SWEETPAULMAGAZINE

SWEETPAULMAG.COM 1

Thank you dear readers for showing your love and support for Sweet Paul by becoming a print subscriber. Sharing my recipes, crafts, and things I love with you means the world to me. By subscribing and gifting subscriptions to your friends and loved ones you are helping us continue to do what we love and hopefully inspiring a few folks along the way! I love you all! Happy! Happy! Sweet Paul

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out www.sweetpaulmag.com/subscribe

INSTANTLY DOWNLOAD!

Paul Lowe Founder & Editor-In-Chief paul@sweetpaulmag.com Paul Vitale Marketing & Business Development Director paulvitale@sweetpaulmag.com Joline Rivera Creative Director joline@sweetpaulmag.com Nellie Williams Graphic Designer nellie@sweetpaulmag.com Leigh Angel Copy Editor copyeditor@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

CONTRIBUTORS Kelly Alison Photography James Anthony Sarah Benning Lova Blåvarg Susanna Blåvarg Dorie Herman Ana Kelly Adam Milliron Arne Müller Nhi Mundy china squirrel Hetal Vasavada Dietlind Wolf

WHAT'S UP SWEET PAUL

PHOTOGRAPHY BY JAMES ANTHONY

Happy Fall, everyone! Big changes are coming in the Sweet Paul household. As you might know, we all spent this past winter in Palm Springs, and coming back to upstate New York just wasn’t that exciting. We missed our life out West too much. So after just three weeks in New York, we decided to make the big move back to California. As soon as we made the decision, all I could think about was: OMG, we have so much stuff. What are we going to do with it all? I decided to simply sell 99% of everything. I have done that twice before in my 53-year-old life, and it is so liberating. I own the stuff; it does not own me. And, honestly, guys, the world is full of stuff, so it’s not like I’m in any harm. As I write this, I’m still sitting in my very empty upstate New York house, with no couch and only one chair to sit on. We are leaving in two days and still have a few things to do. But it feels so good. As every object leaves the place, I feel lighter. I’m really excited to pack up the car with James, Hugo, and Lestat, and drive to our new home across the country to start our new life. Lots of love,

SWEETPAULMAG.COM 5

Domestica Des Moines, Iowa

What’s the story behind Domestica? Domestica is an indie handmade shop and print/poster gallery in the historic East Village neighborhood of Des Moines, Iowa. We started in April 2010 with the goal of sharing our favorite handmade finds with Des Moines and supporting craftspeople. We now carry over 100 makers—so when you buy something at our shop, you’re actually supporting at least two small businesses. We have a modern aesthetic with bright, cheerful handmade/cottage industry jewelry, home décor, and personal accessories. After visiting your shop, how should we spend the rest of the day and evening in Des Moines? My favorite place in the city is the Des Moines Art Center. It has three buildings, designed by Eero Saarinen, I.M. Pei, and Richard Meier, and includes works by the 6 SWEETPAULMAG.COM FALL 2019

old masters, as well as more modern artists like Jeff Koons, Francis Bacon, Andrew Goldsworthy, Alex Kantz, and Maya Lin. On the way, you can stop at the beautiful Pappajohn Sculpture Park in Des Moines’ city center, an extension of the Des Moines Art Center. There are restaurants all around the park for fun takeout, and the park includes works by Yayoi Kusama, Keith Haring, and Yoshimoto Nara. If I wanted to taste something “typically Des Moines,” what would it be? The most typical Iowan food is pork. A grilled Iowa Chop (thick-cut pork chop) from just about any establishment is a meat lover’s delight. Iowans also love the breaded pork tenderloin and even boast “Tenderloin Alley,” a path of wellloved mom-and-pop tenderloin spots that cross the state. All that said, Des Moines’ restaurant scene is aces. From tiny farm-to-table spots to James Beard-nominee-owned establishments. Because of its size and reasonable cost of living, Des Moines is an attractive place to start a small business.

Who buys Sweet Paul at your shop and how do you display it? Sweet Paul has always been a shop favorite. There’s a healthy photographer/maker/baker scene here, so our typical Sweet Paul fans are young makers looking for inspiration for their own handiwork or for creating an easy-to-prepare stand out dish. We like to pair Sweet Paul with some of our seasonal food offerings. But we're lucky enough to carry so many beautiful tea towels, it’s just as easy to pair the magazine with those and some other cute kitchen-worthy tools. Sweet Paul magazine covers are so artistic, it’s easy to pair them with so many things in our shop. Do you have a favorite recipe or craft project from Sweet Paul? My copy of the Spring 2015 issue is always on my coffee table. It’s such a gorgeous, lush collection of flower photography, crafts, and recipes. I’m also doughnut and cinnamon obsessed, so the Cinnamon Star Berliners recipe is a fave. The pastries look so indulgent and the photography is beautiful, but Sweet Paul’s conversational tone and easy steps make this a delight even I can pull off.

PHOTOGRAPHY COURTESY OF DOMESTICA

[ SWEET PAUL STOCKIST SPOTLIGHT ]

MY HAPPY DISH This dish makes me happy because...

A pairing from the gods Lemon + eggs = divine inspiration Food + Styling + Photography by Paul Lowe

8 SWEETPAULMAG.COM FALL 2019

At least once a week I get asked, “What’s your favorite ingredient?” The answer is always the same: the simple egg. For years, now my days have started with three eggs, any style: soft scrambled, boiled, sunny-side up. I love them all. The other day I was at my favorite coffee bar near my home in Kingston, New York, and the owner gave me a special treat—a jar of his homemade lemon and garlic butter—made with organic butter, salt, lemon zest, and a little garlic. I used it to cook a piece of trout, and the result was pure delight. This morning, I was making usual eggs, and the only butter I had left in the house was the lemon-garlic butter. So I melted a big slab in the pan, and added some fresh oregano. Then I cracked my eggs into it, and let the heat work its magic. (The secret to perfect eggs is medium, never high, heat.)

The result was incredible, delicious eggs with an herby, lemony flavor, and a faint whisper garlic. I had never thought to combine lemons with eggs before, but I will eat my eggs this way every morning from now on. It’s often the simplest things that will amaze you.

Lemon and Oregano Butter with Fried Eggs MAKES ABOUT 2 STICKS OF BUTTER

2 sticks unsalted organic butter, room temperature 1/2 teaspoon flaky sea salt grated zest from 1 lemon 1 small garlic clove, grated For the butter 1. Stir all the ingredients together, and place in a jar with a tight lid. 2. Store in the fridge. For the eggs 3. Melt 2 tablespoons butter in a pan over medium heat. 4. Add 10 to 20 fresh oregano leaves to the butter. 5. Crack eggs into buttered pan, and cook until preferred doneness. 6. Transfer the eggs to plates, and pour any extra melted butter from the pan on top of the eggs. Serve with crusty country-style bread to soak up that amazing butter.

SWEETPAULMAG.COM 9

Handmade Inspiring DIY Projects from Lova

Accordion greeting cards Create a work of art to send to your family and friends Text by Lova Blåvarg + Photography by Susanna Blåvarg

10 SWEETPAULMAG.COM FALL 2019

Fall is a time for so many wonderful family holidays, but sometimes we canâ&#x20AC;&#x2122;t be as close to our loved ones as we would wish. This is a simple idea for a work of art that can be put in an envelope and sent to anyone in the world. What looks like a regular greeting card unfolds into a long painting that can be hung on the wall or stood on a mantle. Especially cute would be to have kids paint cards that can be sent to older relatives.

Accordion Greeting Cards SUPPLIES

large piece medium-weight watercolor paper scissors ruler bone folder or table knife cellophane tape watercolor paints paint brushes charcoals and pastels 1. You need a large piece of medium weight watercolor paper. It has to be thin enough to fold neatly but thick enough to work as a card. 2. Cut the paper into long strips, and use a ruler to measure the strips to be neat and even. Fold back and forth into an accordion using a bone folder or the blunt side of a regular table knife to make neat folds. 3. Unfold paper and tape to a table along all the edges to make sure it doesnâ&#x20AC;&#x2122;t bend when painted. 4. Draw and paint. I made some simple leaf and flower drawings with charcoal that I then tinted just a little with some pink and gray watercolors. Pay extra attention to the topmost rectangle as that will be the front cover of the card. If you use watercolors, wait for a couple of hours for the paint to dry completely before you remove the tape. 5. Fold and place your artwork in an envelope, and send to anyone in the world.

SWEETPAULMAG.COM 11

mormor's kitchen Carrying on my Grandma's cooking

Treasure hunting Discover the hidden gems of the forest with Mormor as our guide Styling + Food + Photography by Paul Lowe

12 SWEETPAULMAG.COM FALL 2019

Fall was always my Mormor's favorite season. She wasn't too keen on the summer heat, and she looked forward to the fall season’s bounty, both in our garden and in the forest. Growing up we lived very close to a large forest—a magical place with streams, animals, and plenty of mushrooms. She called them the free treasures of the forest. Many years before I was born, she had found a secret place in the forest where the ground was filled with the most amazing mushrooms. We would always go picking in early fall. She would check the weather to make sure it was perfect picking conditions—not too dry and not too wet. We would put on Wellington boots and, with our baskets in hand, we would go into the forest. Mormor was always checking that no one followed us as she did not want anyone else to find this place. And no one ever did. After a few hours of picking, and a coffee and cake break, we would head home with our treasures. We would sit in the garden and clean the mushrooms with brushes, talking about what we were going to make with them. My favorite was always her beef and mushroom stew topped with a creamy polenta. She would put it in the oven to grill the polenta so it became all golden brown. My mom would always call it the first fall meal of the season. Such amazing memories.

Beef, Polenta, and Mushroom Stew SERVES 4

2 tablespoon butter 2 tablespoon olive oil 5 pounds cubed stew meat 1 large yellow onion, chopped 4 strips bacon, chopped 1 carrot, finely chopped 2 celery stalks, finely chopped 4 garlic cloves, chopped 1 cup red wine 2 14-ounce cans of crushed tomatoes FOLLOW US @SWEETPAULMAGAZINE

4 cups beef stock 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 bay leaf 1 tablespoon tomato paste 1 teaspoon brown sugar salt and pepper 1 pound mixed mushrooms, cleaned 1 shallot, thinly sliced 4 tablespoons butter fresh sage store-bought creamy polenta, cooked according to package instructions 1. Heat the butter and oil in a large stew pot over medium heat. 2. Brown the meat a little at a time, and set aside.

3. Add onion, bacon, carrot, celery, and garlic and sauté for 5 minutes. 4. Add red wine to deglaze the pan, scraping with a spoon or spatula, and return the meat to the pot. 5. Add tomatoes, beef stock, Worcestershire sauce, soy sauce, bay leaf, tomato paste, and brown sugar. 6. Let the stew simmer for 1 hour on low, stirring now and again. Season with salt and pepper. 7. Once the meat is tender, spoon the stew into individual ovenproof dishes, and top with creamy polenta. 8. Place under the broiler for a few minutes until the tops are crispy and brown. 9. Sauté the mushrooms, shallots, and sage in butter until golden brown. Serve the stew with golden mushrooms on top. SWEETPAULMAG.COM 13

noritakechina.com

keep your eye on Sarah Benning

Embroidered Life Embroidery artist Sarah Benning has a way with a needle and thread. Her fabric and filament creations are next-level inventive, giving the everyday houseplant a vibrant new life. Photography by Sara Benning

16 SWEETPAULMAG.COM FALL 2019

I have followed Sarah Benning's embroidery adventure for quite a few years now. We even did a story about her here in the magazine a few years back. Her work was great back then, but now … wow! She literary paints with a needle and thread, and her plant embroidery is a sight to see. Sarah has a book coming out called “Embroidered Life,” in which she talks about her innovative process and successful business model, offering behind-the-scenes insight that will inspire both makers and entrepreneurs. Recently, I sat down with Sarah to talk creativity, food, and where embroidery will take her next. Sweet Paul: How did your embroidery adventure start? Sarah Benning: Though I dabbled with needle and thread and paper in college (making very art-school large-format abstract drawings based in obsessive mark making), it wasn’t until after I graduated that I turned to embroidery in the more traditional sense of needle, thread, fabric, and recognizable image. In 2013, I graduated from the School of the Art Institute of Chicago with a general BFA. The school itself is rooted in interdisciplinary studies and has a strong lean to the conceptual side of art making. I found, during my four years there, that I wasn’t super interested in creating lofty Fine Arts. I wanted to be busy with my hands and create work that brought joy to the viewer, and embroidery seemed like a perfect solution. Though, of course at the time, I had no idea that embroidery would become a career for me. It just seemed like an accessible craft that I could explore without the pressure of creating serious Art.

SWEETPAULMAG.COM 17

SP: Why embroidery? Why not knitting or sewing? SB: Because I had worked with needle and thread in a drawing capacity in college, it seemed like a natural transition once I was out and independent. The scale and subject matter of my work changed, but the fundamental process of using thread as a drawing medium didn’t. Embroidery can also be wildly intuitive and spontaneous in a way that knitting and sewing are not. I don't keep track of stitches, have to count or measure anything, and mistakes don’t really exist—at least not in my approach to stitching. And above all, hand embroidery is incredibly centering and meditative. I struggle with a lot of anxiety, and stitching helps me refocus and stay calm. SP: When I first met you, I feel you mostly worked in words. How did all the plants come to life? SB: Back when we first met I was living in a little apartment in Albany, New York, and I had just transitioned from nanny/floral specialist at Whole Foods during the day and embroidery artist at night to full-time self-employment. That was about a year and a half into my embroidery journey, and I was just on the brink of changing up my subject matter. Working in the floral department at Whole Foods had wildly expanded my love for plants, while our drafty, north-facing apartment and my houseplant inexperience killed plants nearly as quickly as I could bring them home. My first plant pieces were stitched as memorials to those dead houseplants—little pieces of greenery I knew I could keep around. Of course, since then, things have sort of snowballed, and I can barely remember a time I wasn’t stitching plants. They are absolutely my favorite subject. I have also gotten way better at taking care of the real thing and now turn to my own living potted collection for studio inspiration.

18 SWEETPAULMAG.COM FALL 2019

KEEP YOUR EYE ON

SWEETPAULMAG.COM 19

SP: I feel when I start to embroider, I need to learn so many stitches. How hard is it to start? SB: Back in my early days of embroidery, I bought a stitch encyclopedia to help me learn proper stitches. I used it for about 20 minutes before I got helplessly frustrated and I had to make a choice: ditch the book or stop stitching. Because embroidery was supposed to be my fun, calming, creative outlet—not a stressful, perfection-driven test to make specific, individual stitches. Despite my line of work, I am very impatient and following diagrams and worrying about doing things the “right way” didn't work for me. I encourage anyone and everyone interested in exploring embroidery to just start and not worry about making mistakes or using particular stitches. There is plenty of time to learn as you go—embroidery is a very slow activity after all. That being said, if you do want a little more guidance, I have a selection of kits available via SarahKBenning.com that include all the materials you need to get started, including botanical designs and instructions with illustrated stitches.

SP: Any dirty food secrets? Mine is Taco Bell. SB: I travel a lot for workshops, markets, and other events, and, every once in a while, I will indulge in a McDonald’s milkshake and french fries. I'm not proud of it. SP: What’s next for Sarah? SB: For the past five-ish years my business and studio practice have been pretty mobile. But last year my husband/business partner and I bought a house in Keene, New Hampshire, and we are super excited about staying put, working on our home, and participating in and building a larger creative community in Keene. We have already hosted a couple of in-home workshops and are eager to organize more. A little bit further down the road, we would love to create an artist residency program at our house, but there are a lot of logistics before we are ready for that. Day to day, I will be in the studio, continuing to draw, stitch, and design new DIY projects.

SP: Any good tips for beginners? SB: Be patient with yourself. It's a total cliché and obviously applies to everything, but embroidery really does get easier with practice. If you find yourself getting frustrated or bored, put your project down and come back to it when you're ready. It's supposed to be enjoyable—don't torture yourself! SP: And, since we are a food magazine, what's your favorite kind of food? SB: I absolutely love black beans.

20 SWEETPAULMAG.COM FALL 2019

Embroidered Life: The Art of Sarah K. Benning by Sara Barnes, published by Chronicle Books, 2019.

A Pasta Dish to Remember Sweet Paul partnered with DeLallo Foods to bring the flavors from a childhood trip to Italy into an easy weeknight casserole.

I remember my first trip to Italy as a boy. My parents, Mormor, and I drove south from Norway all the way to Rome. I was a bit peculiar for an 8-year old and was happy to be put in charge of the restaurant selection. I knew that we must have the pasta carbonara that I had read about in our travel guide. I’ll never forget the flavors of the simple combination of cured meat, cheese, and egg. Inspired by this classic Italian dish, I bring you my version of a baked carbonara casserole. I’m using DeLallo Foods’ new Mezzi Rigatoni pasta, along with their prosciutto and olive oil.

BAKED CARBONARA INSPIRED CASSEROLE Serves 6 Ingredients: 1/2 pound DeLallo Mezzi Rigatoni 2 tablespoons olive oil 5 oz sliced prosciutto Cheese sauce: 5 tablespoons butter 3 tablespoons all-purpose flour 2 cups whole milk 1 heaping cup shredded Gruyere, plus extra for topping 1/4 cup grated Parmesan cheese, plus extra for topping salt and pepper 2 large eggs, beaten 1/2 cup frozen garden peas

For more recipe ideas and inspiration, visit DeLallo.com and follow DeLallo on Instagram @delallofoods

1. Preheat oven to 375˚F. 2. Cook Mezzi Rigatoni in a large pot of boiling salted water for 7 minutes. Drain and set aside. 3. Make a roux with the butter and flour in a saucepan over medium heat. 4. Slowly add milk while continuing to whisk roux until the mixture thickens. Season with salt and pepper. 5. Remove from heat and stir in shredded Gruyere and Parmesan, small handfuls at a time, until a smooth cheese sauce has formed. 6. Pour sauce over pasta and stir together. Allow mixture to cool, about 10 minutes. Stir in eggs, 6 slices prosciutto, and peas until fully and evenly incorporated. Season with salt and pepper. 7. Pour mixture into a lightly greased a 9" x 13" casserole and top with remaining Gruyere, Parmesan, and prosciutto. 8. Bake for about 30 minutes until the topping is crispy and browned. 9. Allow to cool for 10 minutes and serve.

TO MARKET, TO MARKET Fresh food and finds

Milk and Cardamom

Milk and Cardamom: Spectacular Cakes, Custards and More, Inspired by the Flavors of India by Hetal Vasavada, Page Street Publishing, 2019. Photo by Hetal Vasavada

Hetal Vasavada has written a stunning book called Milk and Cardamom, filled with cakes, custards, cookies, and more, inspired by the flavors of India. There are so many delicious recipes I want to try from this book. I think the first will be these epic Bourbon Biscuitsâ&#x20AC;&#x201D;they look delectable. The book is spectacularly photographed by Hetal as well.

22 SWEETPAULMAG.COM FALL 2019

Hot Spoon Diana Egnatz is the mind behind the tasty Hot Spoon. She crafts unique preserves, such as green tomato-nectarine chutney and peach and lavender fruit spread. Her mission is to highlight seasonal, regional produce at the peak of ripeness, going from farm to jar in 3 to 4 days with no pectin or preservatives. Hot Spoon is meant to be another tool in the home cook’s kit to quickly add flavor to any dish they’re creating. HotSpoonPreserves.com

WANT NOW!

Pillow Love 4 ways to spice up your fall stew CARAWAY SEEDS Toast them in a dry pan before crushing them. They will give your dish a very mild fennel taste.

I just love Cathy Callahan’s new pillows. These patchwork wonders are made of hand-dyed fabrics and will look so good on my—or any— couch. Check out more of Cathy’s work at CathyCallahan.com.

BAY LEAVES A must in any fall stew: Use them whole and remove before serving. They give the stew a mild herbal taste.

FENNEL SEEDS Toast them in a dry pan, and add to soups or stews. They add a mild anise flavor to your dishes.

WHOLE CORIANDER SEEDS Grind them up to add a citrusy, herbal taste to your stew. FOLLOW US @SWEETPAULMAGAZINE

ON TREND

Pink Peppercorns These rosy wonders are not really peppercorns, but dried berries from the Peruvian pepper tree. They have a mild pepper taste and a sprinkle of these on top will make any dish stunning. I usually just crush them over the dish with my fingers, no grinder needed. SWEETPAULMAG.COM 23

Pull Up a Chair Tiffani Thiessen shares a family favorite sure to bring your loved ones to the table Food + Text by Tiffani Thiessen Photography by Rebecca Sanabria

A few years back, I was sitting in my office when

someone screamed out loud, “OMG, she is reading Sweet Paul!” The scream was about actress Tiffani Thiessen, who had posted a picture of herself on Instagram reading “Sweet Paul Magazine.” As a fan, that was really big! A year later, we set up a meeting. I was so nervous before meeting her. You hear stories about celebrity behavior, and you never know. Well, after two seconds and a very warm hug, all my fears were forgotten. She was and is the sweetest person ever. Tiffani has always been so supportive of everything we do, and now she is coming out with her first cookbook, “Pull Up a Chair.” It’s a stunning book, filled to the brim with easy and delicious recipes. As she told me, “It’s so important to get delicious, genuine food on the table to bring loved ones together.” We are so lucky to share her Bean & Ham Hock Stew with our dear readers.

Bean & Ham Hock Stew SERVES 4 TO 6

This was a standby dish in my house that my mom would usually make on Sundays, so we could eat it throughout the week. She’d always use navy beans, which would get nice and creamy. And the secret to giving the beans the most deliciously deep, meaty flavor? A few ham hocks—a staple ingredient in my mom’s kitchen, like so many other working-class families’, because they were cheap. Far be it from me to change a good thing, so I’ve stayed true to the original recipe. The only slight difference is that I’ve added bay leaves and a touch of herbes de Provence, an aromatic blend of dried rosemary, thyme, oregano, and lavender.

1 pound dried navy beans, rinsed and picked over ¹⁄8 teaspoon baking soda 1 tablespoon vegetable oil 4 meaty ham hocks (about 3 pounds) FOLLOW US @SWEETPAULMAGAZINE

1 medium yellow onion, finely chopped 1 medium fennel bulb, cored and finely chopped 4 garlic cloves, minced ¼ cup white wine 3 bay leaves 1 teaspoon herbes de Provence ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley, for garnish 1. In a large bowl or pot, combine the beans, baking soda, and 3 quarts water and set aside to soak overnight. Drain and rinse the beans. 2. In a large stockpot, heat the vegetable oil over medium-high heat. Add the ham hocks and sear until browned, 4 to 5 minutes per side. Remove from the pan and set aside. 3. Reduce the heat to medium, and add the onion and fennel. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook until

fragrant, about 1 minute. Pour in the wine. Using a wooden spoon, scrape up whatever ham hock and onion bits may have stuck to the bottom of the pot. Simmer until the liquid has cooked off, about 2 minutes. 4. Add the bay leaves, herbes de Provence, salt, pepper, and 2 quarts water. Return the ham hocks to the pot and bring the water to a full boil. Reduce the heat to low, cover, and simmer until the ham hocks are tender, about 2 hours. 5. Stir in the beans and cook, covered, until the meat is falling off the bones, about 1 hour more. Transfer the ham hocks to a plate to cool; continue cooking the beans. Discard the skin and bones from the ham hocks and shred the meat. Return the meat to the pot and cook until the beans are tender and the stew has thickened, another 45 to 60 minutes. Garnish each serving with fresh parsley.

SWEETPAULMAG.COM 25

healthy appetite On my plate this season Autumn Lentil Soup with Herb Cream

Crunchy, tangy, savory fall Here are some of the easy, tasty, and healthy favorites that Iâ&#x20AC;&#x2122;m cooking up this season. Food + Styling + Photography by Paul Lowe

26 SWEETPAULMAG.COM FALL 2019

Autumn Lentil Soup with Herb Cream Warm, hearty, with a tangy herb cream, this vegetarian soup, shown on opposite page, is perfect for when the temperature starts to turn cold.

Nutty Swiss Chard Pasta This pasta topping is so goodâ&#x20AC;&#x201D;the crunch from the nuts and the sweetness from the Swiss chard make it irresistible.

SWEETPAULMAG.COM 27

HEALTHY APPETITE

Easy Bacalao SERVES 4

3 pounds cod filet, cleaned and deboned 20 cherry tomatoes, cut in half 20 green olives, cut in half 2 shallots, thinly sliced juice from 1 lemon 3 tablespoons olive oil salt and pepper fresh thyme

OK, this is not a real bacalao. But it’s a fast, tasty everyday dish inspired by the Portuguese classic.

1. Preheat oven to 370ºF. 2. Cut the fish into small pieces, and place in an ovenproof dish. 3. Top with tomatoes, olives, shallots, lemon juice, and olive oil. 4. Season with salt and pepper. 5. Bake for about 30 minutes or until you can pull the fish apart with a fork. Serve with steamed rice.

28 SWEETPAULMAG.COM FALL 2019

HEALTHY APPETITE

Nutty Swiss Chard Pasta SERVES 4

2 tablespoons olive oil 1 tablespoon raw pepitas 1 tablespoon slivered almonds 2 tablespoons whole almonds 1 bunch of Swiss chard, cleaned salt and pepper 1/2 cup of grated Parmesan grated zest from 1/2 lemon extra olive oil 1. Heat olive oil in a large skillet over medium heat. Add pepitas, nuts, and Swiss chard. 2. Sauté until the chard starts to wilt. Remove from heat before it gets mushy. 3. Season with salt and pepper, and stir in Parmesan and lemon zest. 4. Drizzle in a little more olive oil, and serve with freshly cooked pasta.

Trout and Mustard Dip SERVES 4

2 large trout filet, boneless 1 tablespoon olive oil 1 small red onion, finely chopped 2 tablespoons chives 1/2 tablespoon dried dill juice from 1 lemon grated zest from 1/2 lemon 2 tablespoons yellow mustard salt and pepper 1. Preheat oven to 370ºF. Place a wire rack on a baking sheet lined with parchment paper. 2. Brush oil on a wire rack, and place the trout on the rack, skin-side down. 3. Bake fish about 15 minutes, or when you can pull the flakes apart with a fork. Allow to cool. 4. In a large mixing bowl, mix trout, red onion, chives, dill, lemon juice and zest, and mustard. 5. Season with salt and pepper. If the mixture is dry, add a little more mustard.

Trout and Mustard Dip Mustard and trout is a winning combo, and with a totally dairyfree dip, this dish is sure to please a variety of palates. Serve with crackers or lettuce wraps.

Autumn Lentil Soup with Herb Cream SERVES 4

2 tablespoons olive oil 1 small yellow onion, finely chopped 1 large carrot, finely chopped 2 celery stalks, finely chopped 2 cups dried lentils 1 14-ounce can of crushed tomatoes 4 to 6 cups vegetable stock 1/2 teaspoon cumin 1 teaspoon paprika salt and pepper 1. Heat the oil in a large pot over medium heat. 2. Sauté onion, carrot, and celery until onions start to become translucent.

3. Add lentils, tomatoes, and vegetable stock. Start with 4 cups, and add more if the soup gets to thick. 4. Add cumin and paprika to soup. 5. Let the soup simmer for 30 to 40 minutes, or until the lentils are done. 6. Season with salt and pepper to taste. Serve soup with herb cream, pepitas, and fresh herbs.

Herb Cream

2 cups sour cream 1/2 teaspoon dried dill 1 teaspoon dried chives 1/2 teaspoon garlic powder pinch of salt 1. Combine all ingredients in a medium mixing bowl. Add a dollop of cream on each bowl of lentil soup. SWEETPAULMAG.COM 29

Bookmarked Books we're loving this fall

* Baking at RÃ©publique: Masterful Techniques and Recipes by Margarita Manzke, $30 * Drive-Thru Dreams: A Journey

Through the Heart of America's Fast-Food Kingdom by Adam Chandler, $28 * Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe , $30 * Let's Make Ramen!: A Comic Book Cookbook by Hugh Amano & Sarah Becan, $20 * Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal

30 SWEETPAULMAG.COM FALL 2019

and Mood by Aran Goyoaga, $35 * Crochet Every Way Stitch Dictionary: 125 Essential Stitches to Crochet in Three Ways by Dora Ohrenstein, $20 * EAT. COOK. L.A.: Recipes from the City of Angels by Aleksandra Crapanzano , $30 * Kawaii Sweet World Cookbook: 75 Yummy Recipes for Baking That's (Almost) Too Cute to Eat by Rachel Fong, $25 * Handmade Animal Dolls: 20 Simple Sewing Patterns for Stylish Toys by Melissa Lowry, $22

Sweet Paul Eat & Make “Sweet Paul has been inspiring my family and I for years with his stylish take on crafts and food. Paul’s Nordic roots and New York taste shine in the delicious and distinctive dishes he has created in Sweet Paul Eat Make.”—Tyler Florence

Available at Amazon, Barnes & Noble, and IndieBound

Unplugging to reconnect Sweet Paul talks with Brady Smith and Tiffani Thiessen about their fun and insightful new children’s book, You’re Missing It! Sweet Paul: How did the idea for this book come about? Tiffani Thiessen: I was in the kitchen making dinner, and Brady was being awesome and pushing Holt on the swing. But I noticed he was on his phone. It’s a conversation we have been having about unplugging. So I opened the kitchen and yelled “You’re missing it!” Brady knew what I was talking about, of course, and was immediately inspired by the idea and started from there. SP: How was working together? TT: We are lucky that we work in similar worlds and often get to collaborate, but this one was mostly Brady. I joke in saying, if I knew yelling and nagging would produce such amazing ideas and work, I would do it more often. I am so proud of Brady and his beautiful artwork. You don’t see many children’s books these days done completely by hand. A lot of it is done by computer. So we are especially proud of this because of the time and dedication he put into making it.

SP: I feel we are losing some social skills with all these phones. We don't really talk as much as we used to. Brady Smith: I would completely agree, and that is a big reason why we wrote this book. It is a reminder for all of us to unplug and be present in the moment. Sit around the table, and really talk about your day. SP: Any phone rules in your home? TT: No devices at the table of course. That rule has been in place in our home since day one really. And we limit our use to a small amount, even during the week, and even more on weekends. We are lucky that Brady and I have kids that enjoy being outside more than anything. I guess

they get it from us. We also know, as the kids get older, we think it is even more important for them to see us detached, you know? Lead by example, we both were taught, and we couldn’t agree more. SP: This book is so great, so clearly, it needs to be a series. What's the next one? BS: Ha! We have heard this a lot. Maybe one about the parents reminding the kids? Yes, ideas are in the works, I promise! Reprinted with permission from You’re Missing It! by Brady Smith and Tiffani Thiessen, Illustrated by Brady Smith, copyright © 2019. Published by Nancy Paulsen Books, a division of Penguin Random House, Inc.

SWEETPAULMAG.COM 35

woof Dogs have favorite things too!

Traveling with my boys Tips for driving, staying in hotels, and keeping dogs safe and happy while on the road

Clockwise from top left: Lestat and James having a quiet moment at The Ace in Pittsburg, California. Hugo waking up after a comfy night at The Ambassador Hotel in Oklahoma City. Hugo and Lestat in Freehand Hotel in Los Angeles.

Text + Photography by Paul Lowe

On the road Make sure you have water bottles, bowls, treats, and some paper towels. Sometimes, out of the blue, one of my boys will get carsick and the paper towels come in handy. There are some great collapsible water bowls you can buy that make roadside refreshment breaks a snap. 36 SWEETPAULMAG.COM FALL 2019

Stop every three hours for your dog to have a little pee— you don’t want any accidents in the car. And of course never leave dogs in a hot car, EVER! At the hotel My biggest gripe about hotels are the pet fees, which can be up to $150 a night per pet. Check with the booking site or call the hotel to find out in advance so you’re not surprised. Bring a familiar toy, maybe a dog bed or something your dogs are used too. Having familiar smells around will calm any nervousness. Some hotels will have pet bowls, but bring your own just in case. The collapsible ones from the car can do double duty. Ask for a ground-floor room to make the schlep outside for potty breaks a little easier for everyone. Happy travels!

PHOTOGRAPHY BY PAUL LOWE

This year alone, my two French Bulldogs have traveled across the country three times. Needless to say, I have become somewhat of an expert on driving and staying in hotels with dogs. Lestat and Hugo do not love sitting in the car for hours. They are so happy when we finally check into a hotel, and they can snuggle up on a cozy bed. Here are my best tips for taking your pooches on a long car ride.

FETCH

Dog Whistle Stag Horn Hand Carved, $20, cloud7.De

SWEET PAWS Text by Dorie Herman

GROUNDS AND HOUNDS IMAGE BY KELLY ALISON PHOTOGRAPHY

Typically, the rule with dogs is no caffeine products. But Jordan Karcher found the perfect work-around when he founded Grounds and Hounds Coffee Co. in 2014. Grounds and Hounds is a simple concept that makes a huge impact—they sell coffee and donate 20% of all profits to animal rescue organizations. But making sure their coffee is of the best quality is as important as the mission that drives Grounds and Hounds. “The first thing is our product. A lot of times in social companies, they don’t think thoroughly enough about the space they’re in.” says Karcher, who would put his small batch coffee “up against any other coffee in terms of quality.” Grounds and Hounds sells 100% organic and fair-trade certified coffee in individual bags, 100% recyclable single-serve pods, multibag starter kits, and a subscription service, and has made a huge impact. Since 2014, they’ve given over 2.5 million shelter meals, transferred more than 3,000 pups to no-kill organizations, given funds to over 325 rescue organizations, helped spay/neuter 500 dogs, provided over 1,500 microchips and 2,000 vaccines, and donated more than 3,000 dog toys. How do they go about finding rescue organizations to work with? Karcher says “Historically, we have reached out directly to organizations who are making significant impact in their communities. However, we are very excited about a new program that improves our ability to work with organizations of all sizes and work with many more groups. The program is called “Grounds Crew,” and we are now accepting new applicants through GroundsCrew@groundsandhoundscoffee.com.” Karcher predicts a caffeine-filled future for rescue pups as Grounds and Hounds continues to grow. “We believe that we are just scratching the surface in terms of growth. Our primary focus is to expand our presence to cafes, mobile units, and grocery stores, while maintaining our focus on providing the freshest, most delicious coffee possible. Beyond business goals alone, we have a big dream to eventually expand our presence into the nonprofit space and have a Grounds and Hounds fully-funded sanctuary for the most at-risk pups.” groundsandhoundscoffee.com

Doggy-Do-Bag Mille Fleurs, $21, cloud7.De

Prismatic Hemp Bandana $19.99, foundmyanimal.com

SWEETPAULMAG.COM 37

paulloweceramics.com

PHOTOGRAPHY BY CHINA SQUIRREL

Fall FOLLOW US @SWEETPAULMAGAZINE

2019 SWEETPAULMAG.COM 39

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out www.sweetpaulmag.com/subscribe

INSTANTLY DOWNLOAD!

Perfectly imperfect

This perfectly imperfect member of the rose family and relative of apples and pears has a floral, honey-like perfume that will delightfully scent your home as it ripens. The true beauty of the quince is revealed as it cooks, when, like magic, its flesh turns from snow white to a deep rose pink.

Recipes + Styling + Photography by china squirrel

Roasted Quince Baked Cheesecake A rich and creamy baked cheesecake scented with the subtle flavor and perfume of slowroasted quince.

Thyme and Lemon Slow-Poached Quince A beautiful and versatile dish that can be served as a dessert with yogurt, an entrĂŠe with prosciutto, or as an accompaniment to roast lamb or pork.

44 SWEET PAUL MAGAZINE FALL 2019

Hazelnut, Honey, and Quince Crumble SERVES 2 TO 4

2 ounces unsalted butter ¼ cup superfine sugar 1½ tablespoons honey 2 small quince CRUMBLE TOPPING:

1/4 cup superfine sugar 3/4 cup rolled oats ¼ cup plain flour a good pinch ground cinnamon 2 ounces unsalted butter, cubed 2 ounces hazelnuts, roughly chopped vanilla ice cream for serving 1. Place butter, sugar, and honey into a heavy-bottom 8-inch frying pan. 2. Stir over low heat until butter melts and mixture bubbles.

3. Peel, core, and quarter the quince, placing into the buttery syrup as you go. 4. Coat quince pieces in syrup, and cook, stirring occasionally, for 1 hour or until quince is soft and rosy pink in color. 5. Preheat oven to 360ºF. 6. To make crumble topping, combine sugar, oats, flour, and cinnamon in a bowl. 7. Use your fingertips to rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Stir in the hazelnuts. Set aside. 8. Spoon cooked quince into 2 medium or 4 small ovenproof pans or ramekins. 9. Top each with crumble mixture and bake for 25 to 30 minutes or until golden on top. Serve hot with vanilla ice cream.

This warm quince crumble topped with ice cream is the ultimate cold night-in treat.

SWEETPAULMAG.COM 45

Quince and Orange Syrup Cake This deliciously moist cake will keep up to three days in an airtight container.

46 SWEET PAUL MAGAZINE FALL 2019

Quince and Orange Syrup Cake SERVES 8 POACHED QUINCE:

1½ cups superfine sugar 6 cups water thick piece fresh orange peel 2 sprigs fresh rosemary (optional) 3 large quinces CAKE:

1¾ cup self-raising flour ¾ cup superfine sugar ¾ cup + 1 teaspoon butter, diced and softened 3 eggs, at room temperature 1 ⁄3 cup quince syrup, cooled, plus remainder for topping and serving cake 3 teaspoons fresh orange rind, grated 1 tablespoon powdered sugar for serving whipped cream for serving For the poached quince: 1. Combine sugar and water in a large saucepan and stir over medium heat until the sugar dissolves. 2. Stir in orange peel and rosemary. Peel, quarter, and core each quince placing into the sugar syrup as you go. 3. Reduce heat and cover with a cartouche (see note) and a lid. 4. Gently simmer for 1 hour or until the quince is tender when pierced with a skewer. Use a slotted spoon to transfer the quince from the syrup to a plate, then set aside to cool completely. When cool, slice each of the quince wedges into thirds. 5. Continue to simmer the syrup for another 30 minutes or until reduced to about 2 cups. 6. Remove and discard orange peel and rosemary. Pour syrup into a heatproof container and allow to cool. For the cake: 7. Preheat oven to 325ºF. Grease a 9-inch loose-bottom springform pan

with melted butter, and line the base with parchment paper. 8. Place the flour, sugar, butter, eggs, 1⁄3 of cooled poaching syrup, and grated orange rind in the bowl of an electric mixer, and beat on low speed until combined. Increase speed to high, and beat for 3 minutes or until the mixture is very pale and creamy. 9. Spoon half the cake batter into prepared cake pan. Use the back of a spoon to spread evenly. Top with half the poached quince slices. Cover with the remaining cake batter, spreading evenly, then top with the remaining poached quince. 10. Bake for 1½ hours or until a skewer inserted in the center of the cake comes out clean. 11. Remove from oven and place the cake in its pan onto a wire rack over a tray. 12. Heat the remaining poaching syrup until just warm, and slowly pour ½ cup of warm syrup over the warm cake. Return the remaining syrup to a simmer until reduced by half (about ¾ cup should remain). Reserve for serving. Dust the cake with powdered sugar and serve warm or at room temperature with reserved syrup and whipped cream.

Thyme and Lemon Slow-Poached Quince SERVES 6 TO 8

4 cups water 3 cups superfine sugar a generous handful of fresh thyme stems thick piece of fresh lemon peel 3 large quinces 1. Preheat oven to 250ºF. 2. Place water and sugar into a saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. 3. Pour into a large baking pan, then stir in thyme and lemon peel. 4. Peel quince and cut into quarters, leaving the core in, and placing quince

pieces into the syrup as you go. 5. Cover pan with a cartouche (see note). Then cover tightly with foil and bake for 7 hours. 6. Turn oven off and leave to cool completely overnight in oven. 7. Serve quince in the cooking syrup with plain Greek yogurt alongside sweet or savory dishes. Poached quince keeps refrigerated for about 2 to 3 weeks. Note: A cartouche ensures that the fruit stays covered in the syrup while cooking. To make a cartouche: Cut a piece of parchment paper the size of the baking pan or saucepan. Crumple the paper, then wet it under cold water. Place it over the quince and cooking syrup.

Quince is a fruit so beautiful it has appeared in still life paintings of such greats as Renoir and Van Gogh. SWEETPAULMAG.COM 47

Maple Syrup and Spice-Roasted Quince SERVES 4 TO 6

1 cup superfine sugar 4 cups water 6 cloves, whole 3 star anise, whole 3 medium quinces ½ cup maple syrup

1. Place sugar and water into a large saucepan and bring to a boil. Stir until sugar dissolves. 2. Add the cloves and star anise. 3. Peel and halve the quinces, leaving in the cores. 4. Place quinces into the sugar syrup, cover with a cartouche (see note), and allow to gently simmer over a low heat for 30 minutes or until quince are soft. 5. Preheat oven to 350ºF. Use a slotted spoon to transfer the quince to a large shallow baking pan. 6. Combine a scant cup of the cooking liquid with the maple syrup, cloves, and star anise, and pour over the quince. 7. Bake uncovered for 35 to 45 minutes or until very soft and rosy pink in color. Serve warm with pan juices and plain Greek yogurt.

Roasted Quince Baked Cheesecake SERVES 8 TO 10

1 cup water 1 cup + ¾ cup superfine sugar, divided 1 vanilla bean, split 1 cinnamon stick 3 medium quinces 8 ounces ginger snaps 3 ounces butter, melted and cooled 11/2 pounds cream cheese, at room temperature 2 teaspoons vanilla extract 1 tablespoon all-purpose flour 3 eggs 1 egg yolk ½ cup sour cream 48 SWEET PAUL MAGAZINE FALL 2019

1. Preheat oven to 350ºF. 2. Place water and 1 cup of sugar into a saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. 3. Pour into a large baking pan then stir in vanilla bean and cinnamon stick. 4. Peel, quarter, and core each quince, placing into the sugar syrup as you go. 5. Cover pan with a cartouche (see note), then cover tightly with foil and bake for 2 to 2½ hours or until quince is soft and pink in color. 6. Remove from oven and allow quince to cool in the liquid at room temperature. 7. When cold, roughly chop 8 ounces of quince, and place into a food processor. 8. Add 2 tablespoons of the cooking liquid and pulse until a smooth purée forms. Set aside. Cut remaining quince into large segments and set aside for serving. 9. Grease and line the base of a 9-inch loose-bottom springform cake pan with parchment paper. 10. Place ginger snaps into a food processor and process until fine crumbs form. Add butter and process until combined. 11. Press mixture over base and sides of prepared pan. Refrigerate for 30 minutes. 12. Preheat oven to 320ºF. 13. Using an electric mixer, beat cream cheese, remaining ¾ cup sugar, and vanilla extract until combined. 14. Add flour and beat to combine. Add eggs and extra yolk, 1 at a time, beating well after each addition. 15. Stir in the puréed quince and sour cream and mix well. 16. Pour mixture into prepared biscuit shell. 17. Place cake pan onto a baking sheet lined with foil and bake for 1 hour or until just firm to touch. Allow cheesecake to cool in oven with oven door ajar.

18. Cover and refrigerate overnight. Carefully remove cheesecake from pan and place onto a serving plate. Arrange reserved quince wedges on cheesecake, and spoon over a little cooking syrup. Serve with whipped cream if desired.

Linked to stories of love, passion, and fertility, it is thought to have been the “apple” Eve gave Adam in the Garden of Eden. FOLLOW US @SWEETPAULMAGAZINE

Maple Syrup and SpiceRoasted Quince A quick and easy way to cook quince. FOLLOW US @SWEETPAULMAGAZINE

SWEETPAULMAG.COM 49

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out www.sweetpaulmag.com/subscribe

INSTANTLY DOWNLOAD!

Hardware Store DIYs Presented by

Crafts + Styling + Photography by Paul Lowe

Think outside the crafting aisle for your next project

Hooks Use small brass or copper hooks to create chic and useful crafts.

54 SWEET PAUL MAGAZINE FALL 2019

Hanger SUPPLIES

small brass hooks driftwood, mine was 8" long 1. Find the middle of the driftwood and mark it. 2. Screw the hook in.

Accessory rack Works great leaning in a corner. SUPPLIES

5" of wooden round dowel, mine was 1" thick pen hooks 1. With a pen, mark where you want the hooks. I spaced mine out with 4â&#x20AC;? between each hook. 2. Screw in the hooks.

SWEETPAULMAG.COM 55

56 SWEET PAUL MAGAZINE FALL 2019

Copper Tape

Vases & Votives

Frames

Yes, there is real copper tape. So easy to use and really great way to add flair to anything. Can be cut with regular scissors.

SUPPLIES

copper tape, I used 2 different widths glass vases and votives scissors

frames copper tape scissors

1. Plan out where you want to place your tape. 2. Cut the tape into the right lengths and stick it onto the vases and votives.

1. Plan out where you want to place your tape. Cut it to the correct lengths. 2. Remove the glass from the frames and add the tape, folding it around any corners. 3. Add the glass.

SWEETPAULMAG.COM 57

Rope There is so much cool rope to be found, from simple white cotton to colorful nylon. I used white cotton rope for these projects and colored them with fabric dye. Just dunk the rope half way into a dye bath for a beautiful ombrĂŠ effect.

Rope Trivets SUPPLIES

metal rings or embroidery hoops super glue dyed, heat-resitant rope scissors 1. Start by gluing the rope to the ring/hoop. 2. Twist the rope tightly around the ring/hoop and secure it at the end with more glue.

Rope Coasters SUPPLIES

dyed, heat-resitant rope scissors card stock hot glue gun 1. Cut out a 4" circle of card stock. 2. Hot glue the end of your rope to the middle of the card stock circle. 3. Continue gluing down the rope to the card stock in a circular direction. 4. Cut off the end and glue it down. 58 SWEET PAUL MAGAZINE FALL 2019

SWEETPAULMAG.COM 59

Cotton Tarp These cotton tarps come in many sizes, and have a great basic cream color that can be dyed easily.

No Sew Tote Bag I used a well-worn tarp for this bag. To get the same effect, go wild and splash the tarp with different colors of fabric dye. SUPPPLIES

paper cotton tarp scissor fabric glue 1. Start by making a template of your bag. I drew mine but you can find a lot of templates online. 2. Cut out 2 parts of the bag in the tarp, remember to add 2" so you have gluing room. 3. Fold in all the edges and glue them together. 4. I glued parts of the bag together then let it dry for 15 minutes with heavy books on top. 5. Glue the whole bag, let it dry overnight.

Dip Dyed Bedspread SUPPPLIES

cotton tarp fabric dye large bucket plastic gloves

No Sew Tote Bag

60 SWEET PAUL MAGAZINE FALL 2019

1. Prepare the dye in a large bucket as instructed on the bottle. I used a whole bottle of dye on my spread. Use plastic gloves. 2. Fold up the tarp and figure out what end you want to dye. 3. Place parts of the tarp in the bucket and let it sit for 1 hour. The longer it sits, the darker the color. 4. Remove the tarp from the dye and rinse the tarp in warm water until the water comes out clear. 5. Let dry.

Dip Dyed Bedspread

SWEETPAULMAG.COM 61

Copper Piping Comes in various dimensions and sizes. You will need a copper pipe cutter, it's an inexpensive tool that cuts the copper with ease.

Copper Plant Holder

Memo Board

SUPPLIES

copper wire cutter ½" wide copper piping in following sizes (use copper wire cutter) • 4 7½" • 4 2½" • 4 3" • 4 2" 8 ½" copper pressure tees 8 ½" copper tube caps super glue

wooden board, mine is 18”x11”x¾" paint thin copper piping, I used ¼" thick, you will need a total of about 80" 5 small copper nails thin elastic

1. After cutting the copper piping, try all the parts together before gluing, to make sure it fits correctly. 2. Start with the inner square, connect the 2" copper piping to 4 pressure tees to make a square like the image. 3. Add the 3" copper pipings to each end of the tees. 4. Add a copper tee to each end as the image shows you. 5. Now add the copper piping to one end of the tee. 6. Add a cap on each end. 7. Add the longer 7½" legs to the other side of the tee. 8. Add the caps. 9. Glues parts together.

1. Start by painting your board in any color, let it dry. 2. Start cutting up your copper piping, you will need 2 parts of 16” and 6 parts of 8”. 3. Add a nail in the middle of the wooden board and 1 in each corner about 1" from the edges. 4. Start with the middle and secure elastic around the nail. You will need 1 elastic going to each corner. 5. Add 1 8" pipe to each elastic and secure them on the corner nails. 6. Cut a long piece of elastic and add the pipes in this order, 1 16", then a 8", another 16", and end with the last 8", tie it all together. 7. Add to the corner nails.

62 SWEET PAUL MAGAZINE FALL 2019

Copper Plant Holder

Memo Board

SWEETPAULMAG.COM 63

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out www.sweetpaulmag.com/subscribe 64 SWEET PAUL MAGAZINE FALL 2019

INSTANTLY DOWNLOAD!

SWEETPAULMAG.COM 65

holistic farming preserving the connections between animals and nature Photography by Adam Milliron Food + Styling by Ana Kelly

roasted leg of lamb 68 SWEET PAUL MAGAZINE FALL 2019

pure bred lamb is a partnership between farmer Keith Martin and renowned chef Thomas Keller to raise lambs in harmony with nature. We visited Martin at the beautiful Elysian Fields Farm located in Southwestern Pennsylvania, one of 22 individually family-owned and -operated farms to see what makes his operation different from other farms. “I don’t see a difference between the lamb I raise on my farm and the meat you take home,” says Martin. “It’s all part of the same continuum; it’s all one thing, holistic. In order for the lamb you buy to be the best it can be, it has to be properly cared for while it’s alive. The entire life of the animal is paramount.” Martin and Keller believe that when people know where their food comes from they will develop a connection to the farmers, a respect for the animals, and a respect for nature that translates to the quality of the food on the table.

SWEETPAULMAG.COM 69

green rice

70 SWEET PAUL MAGAZINE FALL 2019

Green Rice

Autumn Vegetable Bake

SERVES 6

SERVES 8

2 cups basmati rice 4 cups vegetable broth 1 teaspoon salt 1 teaspoon saffron threads 2 tablespoons warm water 3 tablespoons olive oil 2 scallions, white part only, chopped ½ cup sweet white onion, chopped 2 teaspoons lime zest 1 cup fresh parsley, chopped 1 cup fresh cilantro, chopped 1 cup fresh dill, chopped ½ cup cranberries ½ cup raisins 1 cup walnuts, chopped and toasted

3 medium beets (red and golden), roasted, peeled, and thinly sliced 1 large onion, thinly sliced 8 tablespoons extra virgin olive oil ½ tablespoon fresh dill, chopped 1 tablespoon fresh parsley, chopped 1 tablespoon fresh thyme, chopped 3 medium Yukon Gold potatoes, peeled, and sliced thinly 1 large yam, peeled, and thinly sliced 3 medium tomatoes, thinly sliced

Ana’s New England Lamb Bake SERVES 8

1. Rinse rice in cool water until water runs clear. Set aside. 2. In a large stockpot, season 4 cups of vegetable broth with 1 teaspoon salt. Bring to a boil. 3. Meanwhile, in a small bowl, pour 2 tablespoons of warm water over saffron threads. Set aside. 4. Heat olive oil in a large saucepan over medium heat. Add scallions and onion, and sauté until tender, about 5 minutes. Add rice, saffron mixture, and lime zest and stir to coat. 5. Add boiling broth to rice. Lower heat, cover, and simmer for about 20 minutes, until rice is cooked through. 6. Let rice cool for about 5 minutes. Stir in fresh chopped herbs, dried fruit, and nuts. Serve and enjoy!

1. Preheat oven to 425ºF. 2. Season beets with salt and pepper and drizzle with olive oil. 3. Wrap beets in foil and roast in oven until tender, about 1 hour. Let cool completely. Peel and cut into thin slices. 4. Toss sliced onions with 1 tablespoon olive oil, half of the fresh chopped herbs, and salt and pepper to taste. Arrange onions in the bottom of an oval 3-quart baking dish. 5. Shingle remaining sliced vegetables on top of onions. Drizzle with olive oil and season with salt and pepper. Sprinkle remaining herbs on top. 6. Bake for 35 to 45 minutes until vegetables are tender and golden brown.

1 tablespoon canola oil 3 pounds boneless leg of lamb, cut into 1-inch cubes 2 large onions, chopped ½ teaspoon nutmeg ½ teaspoon allspice ½ cup cornstarch, made into a slurry 3 cups beef broth 6 rainbow carrots, cut into ½ inch slices 2 tablespoons fresh parsley, chopped 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh dill, chopped 1 teaspoon fresh thyme, chopped 1½ teaspoon salt ¼ teaspoon fresh cracked black pepper 6 large Yukon Gold potatoes, sliced 6 tablespoons butter, melted and divided 1. Preheat oven to 375ºF. 2. In a Dutch oven, heat oil over medium to high heat. 3. Add lamb and sear until brown. Add onion, nutmeg, and allspice, and cook until tender. 4. Add beef broth and cornstarch slurry to Dutch oven and boil until thickened. Add carrots, chopped herbs, and salt and pepper. 5. Spoon stew into a greased 13-inch x 9-inch oval baking dish. 6. Shingle slices of potato over dish to cover; pour melted butter on top of potatoes. Season with salt and pepper to taste. 7. Bake for 1 to 1½ hours until everything is cooked though and potatoes are golden brown.

SWEETPAULMAG.COM 71

autumn vegetable bake

72 SWEET PAUL MAGAZINE FALL 2019

anaâ&#x20AC;&#x2122;s new england lamb bake FOLLOW US @SWEETPAULMAGAZINE

SWEETPAULMAG.COM 73

74 SWEET PAUL MAGAZINE FALL 2019

pear and pomegranate lamb stew FOLLOW US @SWEETPAULMAGAZINE

SWEETPAULMAG.COM 75

brown bread with raisins

Brown Bread with Raisins MAKES 2 FREE-FORMED LOAVES

Pear and Pomegranate Lamb Stew

Roasted Leg of Lamb SERVES 8 TO 10

SERVES 8 TO 10

4 teaspoons yeast ¼ cup warm water 1 teaspoon granulated sugar 2 tablespoons vegetable shortening 2 tablespoons salted butter ½ cup granulated sugar ½ cup blackstrap molasses ½ teaspoon nutmeg 1 tablespoon salt 3 cups hot water 5 cups rye flour 1 to 1 ½ cups all-purpose flour ½ cup raisins ½ cup dried cranberries 1. Preheat oven to 350ºF. 2. Combine yeast, sugar, and warm water in a small bowl. Let yeast bloom, roughly 2 to 5 minutes. 3. In a large bowl, blend shortening, butter, sugar, molasses, nutmeg, and salt into the 3 cups of hot water. Let mixture cool completely. 4. In another large bowl, combine rye flour, all-purpose flour, and dried fruit. 5. Add yeast mixture to the hot water mixture and blend gently. Gradually add flour mixture until combined. (Note: Do not overwork dough. It should be slightly sticky and loose.) 6. Let the dough rise in a warm place until doubled (about 1 to 11/2 hours). 7. After rising, divide dough into two pieces, and shape the loaves freehand on a parchment-lined baking sheet. Allow to rise again until doubled. 8. Bake for 1 hour or until done. To check for doneness, gently stick knife into center of loaf. It should come out cleanly. Allow bread to rest and cool until slicing. Enjoy!

6 to 10 pounds lamb shanks, frenched, around 4 to 5 shanks 4 large Bosc pears, seeded, cut into ½ inch cubes 5 cups shallots, halved 2 cups pomegranate juice 2 cups orange juice 1 cup red wine 3 tablespoons honey 2 teaspoons ground cinnamon 2 teaspoons salt 1 teaspoon ground allspice 1 teaspoon ground cardamom 1 teaspoon curry powder 1 teaspoon black pepper ½ cup fresh parsley, chopped 2 bay leaves 1. Preheat oven to 300ºF to 350ºF. 2. Brown shanks in a 12-quart Dutch oven. 3. Add remaining ingredients to Dutch oven, and cover with foil. 4. Cook in oven for about 8 hours or until meat is tender. 5. Remove foil and cook for 1 to 1½ hours uncovered until browned. Skim off excess fat. Serve and enjoy!

1 8- to 10-pound bone-in leg of lamb 10 cloves garlic, roughly chopped 1 tablespoon coarse salt, plus more to season 1 tablespoon fresh-cracked black pepper, plus more to season ½ cup mix fresh parsley, dill, rosemary, and thyme, chopped ¼ cup Dijon mustard ¼ cup extra virgin olive oil 2 cups white wine 2 limes, zested and cut in half 1. Preheat oven to 425ºF. 2. Cut away any large pockets of excess fat, and then score meat. 3. Drizzle olive oil over lamb and season with salt and pepper. 4. Mix herbs, mustard, and olive oil with a mortar and pestle to make a paste. 5. Spread herb mixture on top of lamb, and roast on a rack in a roasting pan, fat side up. Squeeze lime juice over meat and pour white wine into the bottom of the roasting pan. 6. Roast the meat for 15 minutes and then drop the temperature to 325ºF degrees and continue to roast, occasionally basting the meat with the wine and drippings, for an additional 75 minutes. (Meat should cook for 10 to 12 minutes per pound to reach medium-rare.) 7. Remove meat from the oven when a thermometer reaches 130ºF. Tent the meat with foil and let rest for 15 to 20 minutes; the roast will continue to cook and the internal temperature should reach 140ºF to 145ºF. Slice and enjoy.

SWEETPAULMAG.COM 77

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out www.sweetpaulmag.com/subscribe 78 SWEET PAUL MAGAZINE FALL 2019

INSTANTLY DOWNLOAD!

SWEETPAULMAG.COM 79

The mustard loverâ&#x20AC;&#x2122;s palette

Curry Mustard

Recipes by Arne MĂźller Styling and Photography by Dietlind Wolf

Though mustard is bold and spicy, it can provide a canvas for a variety of flavors to shine. This paint box of bright and tangy recipes will enliven any fall dish on your menu.

Mustard powder 5 ounces whole mustard seeds Blend mustard seeds in a high speed blender until you have a fine flour-like texture. You can also do it with a mortar and pestle, but the result will not be as fine.

Maturing Homemade mustard is not meant to be eaten right away. It needs time to develop its flavors. All mustard needs to mature for at least 2 to 3 weeks in the fridge before you start using it.

Everyday Mustard 3 ounces mustard powder 6 ounces apple cider vinegar 1 teaspoon water 1 ounce raw cane sugar pinch of salt

Mustard powder

82 SWEET PAUL MAGAZINE FALL 2019

1. Heat up half of the vinegar and all the water in a small saucepan. Do not boil. 2. In a small bowl, mix mustard powder, sugar, and salt. 3. Pour in the warm vinegar and water, and mix well. 4. Add the rest of the vinegar, and stir until you have a smooth mustard. 5. Place in a jar with a tight lid, and let the mustard mature in the fridge for 3 weeks.

Everyday Mustard

SWEETPAULMAG.COM 83

Berry Mustard

84 SWEET PAUL MAGAZINE FALL 2019

SWEETPAULMAG.COM 85

Japanese-Style Mustard

86 SWEET PAUL MAGAZINE FALL 2019

Herb Mustard

SWEETPAULMAG.COM 87

Curry Mustard 3 ounces pineapple, finely chopped 3 ounces mango, finely chopped 1 tablespoon apple cider vinegar 1 tablespoon white wine vinegar 1 teaspoon raspberry vinegar 1 tablespoon fruit brandy 2 saffron strands pinch of turmeric 1 tablespoon coconut blossom syrup seeds from 1/2 vanilla bean 2 ounces mustard powder pinch of salt 1. Place the chopped fruit in a saucepan with vinegar, brandy, saffron, and turmeric. 2. Bring to a boil, stirring well. Remove from heat. 3. Add the rest of the ingredients and stir well. 4. Place mustard in a jar with a tight lid, and allow to mature in the fridge for 2 weeks.

Berry Mustard

2 ounces raspberry vinegar 2 tablespoons water 2 ounces muscovado sugar 1 ounce blueberries 1 ounce raspberries 1 ounce dried raspberries 1 ounce dried blueberries 3 ounces mustard powder

88 SWEET PAUL MAGAZINE FALL 2019

1. Place vinegar, water, sugar, and fresh berries in a saucepan, and bring to boil. Remove from heat. 2. Use a mortar and pestle to grind the dried berries into a powder. 3. Add the berry powder and mustard powder to the warm berry mixture and stir well. 4. Pour into a jar with a tight lid, and let the mustard mature in the fridge for 2 weeks.

Japanese-Style Mustard 2 ounces mustard powder 1 ounce light or white miso 1/2 ounce birch or coconut sugar pinch of salt 11/2 ounces rice vinegar 11/2 ounces seasoned vinegar pinch of gomashio, a Japanese seasoning blend 1. Heat vinegar and miso in a saucepan over low heat. Do not allow it to boil. 2. Add mustard powder, sugar, gomashio, and salt to a blender, and add the warm vinegar. 3. Let it run on the lowest speed for 1 minute. 4. Place mixture in a jar with a tight lid, and let the mustard mature in the fridge for 2 weeks.

Herb Mustard 3Â˝ ounces white wine vinegar 2 tablespoons water 2 ounces mustard powder 2 ounces agave syrup pinch of salt 1 teaspoon each of finely chopped marjoram, dill, cilantro and parsley 1. Mix vinegar, water, and agave in a saucepan, and bring to a boil. Remove from heat. 2. Combine mustard powder and salt in a medium mixing bowl. Stir in the warm vinegar mixture. 3. Add the herbs, and stir for a few minutes to combine. 4. Place mustard in a jar with a tight lid, and leave to mature in the fridge for 2 weeks.

Mustard Seed Salt 1 teaspoon dried orange peel 1 teaspoon papaya pepper 1 teaspoon sansho pepper 1 star anise 6 fennel seeds 15 juniper berries 1/2 teaspoon cumin 1/2 teaspoon mustard seeds 1. Place all ingredients in a mortar and work it with a pestle into a coarse powder. 2. Mix into 1/2 cup of flaky sea salt.

Mustard Seed Salt

SWEETPAULMAG.COM 89

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out www.sweetpaulmag.com/subscribe 90 SWEET PAUL MAGAZINE FALL 2019

INSTANTLY DOWNLOAD!

SWEETPAULMAG.COM 91

TAKING A CHANCE ON GooD FooD & GooD COMPANY Over an amazing lunch, restaurateur Nhi Mundy and I chatted about Vietnamese food, life in the Catskills, and what’s next for Bà & Me.

Recipes by Nhi Mundy + Photography by Paul Lowe

I CAN STILL REMEMBER THE FIRST TIME I HAD VIETNAMESE FooD.

I was in Paris with my friend Jan Olav, and he took me to the most delicious Vietnamese place. So when, Nhi Mundy opened Bà & Me in Mountaindale, near my Catskills home, I was very excited. There is something so special about this food—it’s light, flavorful, and oh, so fresh. Nhi was generous enough to create a very special menu just for you, the Sweet Paul readers. And I can attest to how truly tasty it is. 94 SWEET PAUL MAGAZINE FALL 2019

Sweet Paul: How did Bà & Me come alive? Nhi Mundy: When my husband Michael and I first moved to the Catskills, there weren't many food options in the area at the time. We basically had a choice of pizza, American, or fast Chinese food. Not having a decent Asian meal drove me bananas, which prompted me to take matters into my own hands. SP: How would you describe Vietnamese food to anyone not familiar? NM: It’s unlike any other Asian cuisine. It’s fresh, flavorful, satisfying, and will never leave you feeling sick. It’s not saucy like Thai. It’s not spicy like Korean. It’s not heavy like Chinese. It feels clean like Japanese, but it’s not as precious. The cool thing about Vietnamese cuisine is that it’s constantly evolving, because the country itself is evolving. There are obviously French influences from the past, but now there’s a new generation of Vietnamese Americans who are really taking Vietnamese food to another level. And Vietnam is the only Asian country with an incredible coffee culture. So it’s truly unique. SP: Where do you find your recipes? Are they old family secrets, or do you experiment to come up with new dishes? NM: I grew up working at my parents' Vietnamese restaurant as a child. My mother taught me how to prepare the meals for our patrons while she took her midday nap in the back of our shop. While my mother would eventually pass down her recipes to me, my own dishes mirror a more diverse background, inspired by my exposure to different cuisines through my travels. I don’t want to say that my dishes are “Americanized,” because I firmly believe the authentic flavors

are intact. I’ve just opted to use ingredients in a way that lend to my more modern palate. SP: What are the typical herbs and spices in this food? NM: The base of all Vietnamese cooking is the fish sauce—the equivalent of salt in America. The difference is that fish sauce can produce a smell that may seem distasteful to Westerners, but its secret power is that it possesses a depth of umami that can infuse dishes with such robustness that salt could never do. We add it to everything, from dressings and sauces to marinades and even soups. SP: What I really love about the Vietnamese food I’ve had is that it is not heavy. And often the vegetables are treated as important as meat or fish. Is that typical for Vietnamese cuisine? NM: That seems to be the case. There are several components to Vietnamese food. We have sweet, salty, sour, savory, and sometimes bitter notes in virtually every meal— it's exciting to balance those flavors. Fresh vegetables are vital because they help subdue or enhance those flavors, while also adding texture. The combination of all these nuances is what makes Vietnamese food so wonderful. SP: Tell me about the menu you created for Sweet Paul's readers? NM: During my recent travel to Vietnam, we happened upon a small restaurant in Nha Trang. There was no menu, just a woman who had asked us if we wanted a half or a whole chicken. Of course, we answered a whole chicken! So she went in the back, slaughtered a live chicken, and made an entire meal composed of a clear soup broth made with chicken SWEETPAULMAG.COM 95

feet, served with glass noodles, grilled chicken wings, and thighs; poached chicken breast served with a variety of sauces; and a side of vegetables and rice. She not only used every ounce of that chicken, but she made a variety of dishes to keep it interesting. I love the idea of zero waste and creative cooking, so this meal that I've prepared for you is also made entirely from one whole organic chicken. SP: You set up shop in the small town of Mountaindale, New York. Tell me about this town and the idea to revitalize it? NM: We launched Bà & Me in July of 2018 in Mountaindale. At the time, there was really nothing there aside from a local deli, a bike shop and my friend Ambika’s vintage shop (which opened on the same weekend as Bà & Me). We were hired by local businessman Butch Resnick, who owns the majority of the businesses on Main Street, to help revitalize Mountaindale. My husband and I took a chance on that town because we felt that there was something very special about it. It seemed like a great opportunity and a fun project—so we did it. The town has been slowly building up and it’s starting to look alive again. Currently, there are some really cool shops and restaurants, including High Voltage Catskills, Witchey Handmade, A Guide to the Field, Stateland Supply, and The Dale Restaurant—with more coming. I’m happy to say, we’re slammed most summer weekends at the restaurant. SP: What's next? May I suggest a Bà & Me in Kingston where I live? Maybe on the next block. Please? NM: As much as I love the fast-paced nature of this business, running three locations [also Callicoon, New York, and Honesdale, Pennsylvania] can be exhausting. My motto for 2019 is quality over quantity. I want to be able to spend some time at each location and really work with my team, enjoy 96 SWEET PAUL MAGAZINE FALL 2019

our food, and hang out with my friends and patrons. When I lived in NYC, I had a couple of friends who were real pros at being restaurateurs. My late friend Brian Bui, who owned the iconic Mekong Restaurant in Soho (now in Brooklyn), and my other friend Serge Becker, who owns several popular restaurants (La Esquina and Miss Lily’s to name two), always excelled at making their guests feel welcomed and special—and both were Vietnamese actually. I'd love to do that for Bà & Me—to be able to turn it into a place where good food and good company go hand in hand.

Poached Chicken

Chicken & Shrimp Summer Rolls

Broccoli Rabe

SWEETPAULMAG.COM 97

98 SWEET PAUL MAGAZINE FALL 2019

Broth MAKES ABOUT 10 QUARTS

water 1/4 cup salt 1 large piece ginger (about 5 inches long x 3 inches wide) 1 large white onion, whole 2 sticks cinnamon 1 teaspoon dried clove 4 star anise pods 1 whole large organic chicken, prewashed 1/4 cup Chinese rock sugar fish sauce, to taste 1. Fill a large 12-quart pot with cold water and salt, leaving 2 to 3 inches at top for ingredients. 2. Bring to a boil. 3. Concurrently, take 1 large ginger and 1 whole white onion and bake 375ºF for 30 minutes. 4. Add ginger and onion into the boiling water. 5. Add cinnamon, clove, and star anise pods to water. 6. Add whole chicken to water. 7. Turn off the stove and cover pot. Let all ingredients rest in the pot for 1 hour. (The chicken will cook slowly in a gentle heat to ensure a good, clean broth.) 8. Remove chicken from pot, and let sit until warm. 9. Add Chinese rock sugar and fish sauce to broth to taste.

cut in 3- to 4-inch pieces leg and thighs of chicken from broth 1/4 cup sesame oil

Chicken Egg Noodle Soup SERVES 4

1 package fresh egg noodles (about 4 to 8 servings per package) 1 bunch broccoli rabe stalks

SERVES 2 TO 4 ROLL FILLING:

GARNISH:

bean sprouts white onions, thinly sliced thinly sliced scallions crispy shallots/onions (we used store-bought) 1. Boil fresh egg noodles per package directions, add to 4 single-serving bowls. 2. Boil broccoli rabe for 2 to 3 minutes. Add to 1 to 2 stalks per bowl. 3. Add sliced poached chicken to bowl. 4. Drizzle sesame oil in each bowl. 5. Pour 2 cups of broth into each bowl. 6. Garnish with bean sprouts, thinly sliced onions, and scallions. 7. Sprinkle crispy shallots and cracked black pepper on top.

Poached Chicken SERVES 2 TO 4

Slice chicken breasts from the broth, 2 inches thick and place on a plate. Serve with minced jalapeños drizzled with fish sauce and lime; fish sauce with fresh chili pepper; or soy sauce with ginger. Serve with jasmine rice.

Side of Broccoli Rabe SERVES 2 TO 4

Note: Broth should be slightly salty and flavorful to compensate for the addition of other ingredients in noodle soup that will neutralize the flavor.

Chicken & Shrimp Summer Rolls

1 bunch broccoli rabe 1/4 cup oyster sauce 1/4 cup broth 1/2 teaspoon sesame oil

1. Boil broccoli rabe in a medium saucepan for 2 to 3 minutes. 2. Rinse in cold water to stop cooking. 3. In a small bowl, mix together oyster sauce, broth, and sesame oil. 4. Drizzle over broccoli rabe.

rice paper wrappers lettuce carrots, shredded cucumbers, sliced mint, finely chopped cilantro, finely chopped chicken from both, white or dark meat, shredded poached shrimp PEANUT SAUCE:

1/2 cup hoisin sauce 1/2 cup broth 1 teaspoon peanut butter 1 teaspoon lime juice

1. Wet rice paper. 2. Layer each wrapper with lettuce, carrots, cucumbers, mint, cilantro. 3. Next, add chicken meat (dark or white), then poached shrimp. 4. Roll carefully. Repeat until you have the desired number of rolls. 5. Mix ingredients for peanut sauce in a small mixing bowl. Serve rolls with peanut sauce.

Spicy Chicken Salad SERVES 2 TO 4

chicken from broth, white or dark meat, shredded 2 cups cabbage, shredded ¹⁄8 cup carrots, shredded ¹⁄8 cup mint, chopped ¹⁄8 cup cilantro, chopped 1 red chili pepper, minced ¹⁄8 cup sugar ¹⁄8 cup fresh lime juice ¹⁄8 cup fish sauce ¹⁄8 cup peanuts, crushed 1/4 teaspoon garlic, minced 1. Combine all ingredients in a large mixing bowl. Mix well. 2. Garnish with crispy shallots.

SWEETPAULMAG.COM 99

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out www.sweetpaulmag.com/subscribe 100 SWEET PAUL MAGAZINE FALL 2019

INSTANTLY DOWNLOAD!

SWEETPAULMAG.COM 101

and beyond

Discover Palm Springs and the California desert with Sweet Paul himself Text + Photography by Paul Lowe

Grilled branzino at Del Rey Opposite page: Epic views at Tumbleweed Sanctuary Joshua Tree

Top: A perfect find at the vintage market.Bottom and opposite page: Mojave Flea set up around the pool at the Ace Hotel

Things to do

Last fall,

One of the striking things about so many of the homes in Palm Springs are the colorful doors. You can even take a Palm Springs Door Tour, operated by my friend Katy Carrier. It’s a fun way to see the area. You hop on a bike and ride around to each amazing house—a perfect afternoon activity before hitting the pool. Another fun thing to do is visit the Moorten Botanical Gardens and Cactarium, a privately owned and operated nursery and garden, filled with desert flora and fauna.

James suggested we drive cross country and spend the winter in Palm Springs, California. I’m always up for an adventure, so, of course, I was all in. We packed up our car with all our stuff and our two dogs, and drove across the country. That was an adventure in itself, which I wrote about in the Spring 2018 issue of Sweet Paul. As someone who grew up in northern Europe, Palm Springs—and the entire Coachella Valley—was the most exotic place I had ever been. Every morning, I would wake up pinching myself in disbelief at what I saw: the majestic mountains, palm trees, exotic blooms (even in winter), and the varieties of cactus. There was also something about the colors. Everything just seems brighter in Palm Springs.

A little history Since before recorded history, before the Mexican explorers and European settlers arrived, the Agua Caliente Band of Cahuilla Indians lived and continue to live in what is now called Palm Springs. 104 SWEET PAUL MAGAZINE FALL 2019

MOJAVE FLEA IMAGES BY TROY T DESIGNS

The first hotel in Palm Springs was built in 1886, and the town grew up around the naturally occurring hot mineral springs. Palm Springs grew famous in the early 1900s as a wellness retreat and as an escape for the Hollywood elite beginning in the 1930s. Since it’s less than two hours away, Palm Springs is the perfect LA getaway. People like Frank Sinatra, Dean Martin, Bob Hope, and Elizabeth Taylor had homes here. You can even stay where Elvis and Priscilla Presley honeymooned. Fantastic hotels and houses began popping up, most in the renowned modernist style. Since the 1920s, visionary architects have designed sleek, modern homes to enhance the desert environment. Think glass, concrete, clean lines, and simple elegance. There are several house tours available, and many of the homes are open to the public during Palm Springs’ annual Modernism Week.

SWEETPAULMAG.COM 105

106 SWEET PAUL MAGAZINE FALL 2019

Palm Springs Vintage Market is a must-stop. It pops up every first Sunday of the month, October through May, at the Palm Springs Cultural Center. And be sure to check out the Mojave Flea at the Ace Hotel. mojaveflea.com. Palm Springs is not just about lounging by the swimming pool. Especially when Joshua Tree National Park is only a beautiful 40-minute drive away. The park is named for the trees, and the Joshua tree, a member of the agave family, was named by Morman settlers. These prehistoric-looking trees are a wonder to behold. If you are lucky enough to visit in April or May you can see them in full bloom, along with the rest of the desert—a truly epic sight. A barren landscape all of a sudden comes to life with flowers and animals. Hiking is huge in Joshua Tree—there are trails everywhere. Just make sure to wear good boots when you set out, because there are rattlesnakes around. You also must make a stop in Pioneertown. Founded by a group of actors, including Dick Curtis and Roy Rogers in the 1940s, Pioneertown functioned as an Old West film set and as a real town. Today the town keeps the old-time Western vibe in its shops, a famous bar, and a very cute motel. It’s the perfect place for a photo op. The town of Joshua Tree has some really special shops with amazing, curated products from local makers. The Station, All Roads, Wonder Valley, and Shop on the Mesa make a trip to Joshua Tree worth the drive.

Where to stay Palm Springs is not in lacking hotels. These are a few of my favorites. Ace Hotel Cool, central location, fun pool, chill vibe, and great music. The Parker Super chic hotel designed by Jonathan Adler The Saguaro Colorful design, fun pool parties, and the best nachos I’ve ever had. Villa Royale A new, beautifully designed hotel with an amazing restaurant.

Top to bottom: Cool Ace Hotel, a perfect hangout place for locals and tourists. Best Swap Meet ever can be found year around in Yucca Valley Opposite page, clockwise from top left: Fab pink door with matching car—so Palm Springs. The amazing view from Ace Hotel. An epic orange door you will find on the Palm Springs Door Tour. Poolside at the new Villa Royale SWEETPAULMAG.COM 107

Beautiful scenery at Tumbleweed Sanctuary in Joshua Tree Opposite page: One of the Jonathan Adlerdesigned moments at The Parker

108 SWEET PAUL MAGAZINE FALL 2019

SWEETPAULMAG.COM 109

Where and what to eat Mexican food is the clear winner here, and, of course, you’ll have tons of choices. But there are lots of other great places too. Las Casuelas My favorite Mexican restaurant in Palm Springs. Ask to sit in the garden. Sherman’s New York-style deli with the best carrot cake I’ve ever had. Farm Best brunch in town. Try the chicken and waffles. Del Rey Super cozy place with amazing food. Mr. Lyons Old-fashioned steakhouse with a secret speak-easy bar. Wexler’s Where I go to get my smoked fish craving satisfied. Try the pastrami salmon.

Clockwise from top left: The beautiful Shops at 1345, the chicest place to shop in Palm Springs. A 12-foot-tall cowboy greets you at The Station in Joshua Tree. Keep Mojave weird. Opposite page, clockwise from top left: Once a year, the desert will bloom, usually in April. What a stunning sight The Pioneertown General Store has great vintage finds. You can't go wrong with Mexican food in Palm Springs— it’s a must. Poolside cocktail at Villa Royale 110 SWEET PAUL MAGAZINE FALL 2019

SWEETPAULMAG.COM 111

Clockwise from top left: You will always find something delicious at the local food trucks. Fun at the Palm Springs Vintage Market. Kreem has the best homemade ice cream in Palm Springs. The beautiful garden at Villa Royale. Opposite page: The End, an epic clothing store in Yucca Valley is a must stop 112 SWEET PAUL MAGAZINE FALL 2019

For more information VisitGreaterPalmSprings.com PalmSpringsStyle.com

SWEETPAULMAG.COM 113

FREE SHIPPING! $10 USA $14 Canada $18 World Charged each time a new issue comes out www.sweetpaulmag.com/subscribe 114 SWEETPAULMAG.COM FALL 2019

INSTANTLY DOWNLOAD!

SWEETPAULMAG.COM 115

CHEERS Endless summer Keep the warm, summer vibes going well into fall with this fizzy rum and cider spin on the classic mule Styling + Food + Photography by Paul Lowe

116 SWEETPAULMAG.COM FALL 2019

Iâ&#x20AC;&#x2122;ve been on a bit of a rum kick lately. Something about fall makes me crave rum, even though it has such a summer vibe. Maybe itâ&#x20AC;&#x2122;s the chill in the air. Whatever the reason, rum pairs well with crisp fall flavors, like the tangy apple cider and spicy ginger ale in this sparkling cocktail. Cheers!

Rum, Apple, and Ginger Mule SERVES 4

ice 1 cup aged rum 1/2 cup lemon juice 1/2 cup orange juice 1/2 cup apple cider 1 12-ounce bottle of ginger ale 1/4 cup simple syrup few dashes of bitters GARNISH:

thin apple slices orange wedges fresh rosemary sprigs 1. Fill a large pitcher with ice. 2. Add all the ingredients, and mix well. Pour into icefilled cups. 3. Garnish with apple slices, orange wedges, and rosemary sprigs.

Sweet Paul Magazine Fall 2019

Articles inside

Perfectly Imperfect

My Happy Dish