Sweet paul

What a serious crafter!

I just have to show you guys my new tattoo.
Its a hot glue gun, my favorite craft tool.
Talk about being a serious crafter........
Photo by Kevin Norris

Recipe Monday!

I was asked the other day what my favorite ingredient is.
After thinking about it for a little while it hit me, off course...Its eggs!
Ever since I was a kid I have loved eggs, boiled, scrambled, sunny side up, its all good with me.
I never get tired off it.
But I am a egg snob.
I want organic free range eggs and never overcooked.
I love a soft boiled egg, simple with some good salt and buttered toast.
This simple salad is one of my go to favorites.
So easy and simple.

Pancetta and Egg Salad

A simple, but very tasty salad—and a great dish to serve for brunch. (Just be sure the eggs and pancetta are still warm.)

Serves 4

10 ounces pancetta, diced
1 large bag mixed salad greens
4 soft boiled eggs, cut in half
Salt and pepper, to taste

Dressing:
4 tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon grated lemon zest

Sauté pancetta in medium-sized pan. (You don't need to use any oil as the pancetta will give off enough.) Cook until crispy.
Drain on paper towels until cool.
Place the salad on plates and add the warm eggs and pancetta.
Sprinkle with salt and pepper.
In a small bowl, whisk together oil, balsamic and lemon zest.
Serve the salad with the dressing.
Photo by Colin Cooke

Crafty friday

Family Wall Tree
A fun gift for your whole family. Just make copies of the photos you want to use as cut-outs.

You will need:
Cut-outs of photos of your family, however small or large they may be
White tin bamboo sticks
Hot glue gun
About 20 inches of white string
Paper rosette

Start by creating a layout of your family tree. This can be done on a table.
(Make sure you don't mix Aunty Dawn with Uncle Tim!)
Cut the bamboo sticks in the shape of a tree.
Hot glue the sticks on the back of the cut-outs.
Hot glue the string to the back; hot glue a paper rosette on top.
You can even glue a family name tag on it.
Photo by Hector Sanchez

Advertise in the Spring Issue

Its not to late to advertise in the Spring Issue of Sweet Paul Magazine.
Its a KID'S Special and will be out march 1st.
Our biggest issue ever!
We have really great rates.
Email advertising@sweetpaulmag.com for our Media plan.

Recipe Monday!

This recipe monday is not so much about you, its more about your dog.
After becoming a dog owner I tried out a bunch of recipes on the pooch.
These pancakes are one of his favorite.
I make a bunch and freeze, so I always have some to give him.
I always mix the homemade food with some dried dog food.50/50 is good.
And the best thing is that you can make them for your whole family as well, just ad 4 tablespoons of sugar to the mix.

Pancakes
A healthy way to start the day.
You can also make these for yourself: just add 4 tablespoons of sugar.

Makes about 15

1 cup buckwheat flour
4 tablespoons corn flour
1 teaspoon baking powder
1 cup buttermilk
4 tablespoons milk
1 large egg

Mix all ingredients in a large bowl until smooth.
Refrigerate for 30 minutes.
In a small saucepan, heat a small amount of butter (to coat) and cook each pancake about 1 minute on each side.
(For bone-shaped pancakes, just pour the batter into a bone-shaped cookie cutter.)
Cool and serve.
Can be frozen.
Photo by Colin Cooke

Sweet Paul Magazine seeks a new designer!

Want to design Sweet Paul Magazine?

Well now is the time, as we need to get a new designer to join the family.
We are looking for someone with experience, lots of creativity, willing to work on small budgets, working from home, understands the brand and want to see the magazine grow.

You do not have to be in New York where the magazine is based, but you will need to be in the US.

Please send resume and examples of your work to: paul@sweetpaulmag.com

Recipe Monday!

I know it sounds strange, to say that you hate what you are doing a posting on, but I have always hated Bloody Mary's.
I think it must have been the canned tomato juice taste that I found so off putting.
But then I discovered tomato water...
Tomato water is simply squeezed ripe tomatoes.
You strain the liquid and voila, you have tomato water.
If you use ripe sweet tomatoes, the water turns out so sweet and good.
It really brings the Bloody Mary to a whole new level.
This recipe is a spin on a Mary, I call it " A lesser bloody Mary".
Enjoy!

Makes 1 pitcher, Serves 4

20 ounces freshly squeezed tomato water. To achieve this, place 8 large ripe tomatoes in a bowl and squeeze the juice out of them. Sieve and discard most of the skin and seeds.

6 ounces vodka
6 ounces beef stock
4 ounces lemon juice
A few dashes Worcestershire sauce
1 tablespoon horseradish
1 teaspoon Tabasco

Pour all the ingredients in a pitcher filled with ice and stir well.
Serve in glasses rimmed with salt and pepper and a tomato skewer.
Add tomato skin, for garnish.

Photo by Hector Sanchez.

Emerson Made

Last Fall I was asked by The Nest Magazine to style Emerson and Ryan's amazing Hew Hampshire home.
It was such a delight.
They run Emerson Made, an apparel and accessorie company.
Check it out.
I was lucky enough to be the owner of some of their beautiful fabric flowers.
I wear them with pride.
The story was shot by David A.Land.
How I wish I had that pantry.......

Recipe Monday!

Its cold days in Brooklyn now.
Not much snow, but really cold.
And what's the perfect food for a cold day?
Soup off course.
Not much is as warming and comforting as a hot home made soup.
This is my butter squash soup that I find perfect for winter.
Its creamy, the perfect balance between sweet and salt and has a crunch to it because of the pumpkin seeds.
Enjoy!

Butternut squash soup with cranberries and pumpkin seeds
Serves 6

2 tablespoons olive oil
1 large yellow onion, peeled and sliced
2 cloves of garlic, sliced
2-pounds butternut squash, peeled, seeded and cubed
1 large potato, peeled and cubed
2 carrots, peeled and sliced
1 leek, only the white part, sliced
3 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
4 tablespoons dried cranberries
3 tablespoons toasted pumpkin seeds, to serve

Heat oil in a large saucepan and fry onion and garlic until soft.
Add butternut squash, potato, carrots, leeks and stock.
Bring to a boil and let the soup simmer for 30 minutes.
Pour the soup into a blender and blend until smooth.
Pour into the pan and add cream.
Bring to a boil and simmer for 5 minutes.
Season with salt and pepper.
Serve soup with dried cranberries and toasted pumpkin seeds.

Photo by Hector Sanchez

Crafty friday

I not going to lie and tell you that I came up with this idea myself.
I saw it in a West Elm catalog, but though it was such a cool DIY.
I simple found some old photos of people, cut them out and glued them to a craft paper.
Framed it and voila... your very own artwork.
Cool right?
Have a fab weekend all.
Photo by Hector Sanchez