Sweet paul

Fall cover

This is the fall cover for Sweet Paul Magazine, out sept 9th.
Hope you like it.....

Recipe monday

We all need a cocktail after this weekend.
Hurricane Irene was nice enough to drop by, she didn't to much damage, acted more like an angry lady, did her stuff and left.
Anyway, I need a cocktail to keep me going and this one is my all time favorite.
I call it the Anne-Frid.
Named after my favorite singer in ABBA.
So, you start with muddling some fresh berries and a rosemary sprig in a glass.

Ad the juice from 1/2 lime.

Add 2 cl simple syrup( its just equal amounts sugar and water boiled and cooled), and as much vodka as you want.
Topp off with some soda water, and voila... you have a cocktail that should keep any hurricanes well away.

Photos by Alexandra Grablewski

Fall issue of Sweet Paul Magazine is out today in Norway

The norwegian edition of Sweet Paul Magazine hits the newsstands today.
Its sold with this weeks KK.
Its a great issue, so don't miss out!

Crafty Friday

Todays craft is a fun one.
All you need is a wooden or plastic bangle and some left over yarn.
The one I used is linen.

Start by tying the yarn around the bangle and start twinning it around it. Make the first color as wide as you want it and then start the next color.

Continue all around the bangle and voila, you have one cool bangle.

Photos by Alexandra Grablewski

Norwegian Fall cover

This is the cover for the norwegian edition of Sweet Paul Magazine, will be out aug 26th with KK.
Very excited....

Recipe monday

Fresh plump blueberries are in season and that means its time to use them.
My contribution to your blueberry-mania would be this blueberry pie with custard and caramel sauce.
Believe me, its a tasty treat!

Blueberry tart with caramel sauce
The mix of the sweet blueberries, the tart cream and the sweet caramel is heavenly.

Serves 6
1 1/3 cups plain flour
2 tablespoons sugar
1 stick butter, in pieces
1 egg
1 tablespoon cold water
2 cups mascarpone
1/2 cup powdered sugar
1 tablespoon grated lemon zest
2 cups blueberries

Sauce:
1 cup light brown sugar
1 stick butter
1/4 cup cream
1 teaspoon vanilla extract
1 pinch of salt

Start with the crust.
Preheat the oven to 350ºF.
Place flour, sugar and butter in a food processor and blend until mixture looks like breadcrumbs.
Add the egg and cold water and blend until it all comes together.
Wrap in plastic and and refrigerate for 1 hour.
Press the cold dough into a greased (round or square) 9-inch pie tin.
Trim the edges with a knife.
Prick the base with a fork.
Bake until golden.
Cool on a wire rack.
Mix together mascarpone, powdered sugar and lemon zest and fill in the pie crust.
Sprinkle with blueberries.
Combine brown sugar, butter, cream, vanilla and salt in a small saucepan over medium heat.
Cook, stirring, until thickened.
Pour over pie and serve.

Photo by Frances Janisch

Crafty Friday

Start by gathering all your broken pieces of jewelry, ear rings, broaches, rings etc.

Cut or bend off the pins.

Glue a small magnet on the back of your pieces using super glue.
And voila...you have the cutest magnets ever!

Photos by Alexandra Grablewski

Recipe monday

Nothing beats a good home roasted chicken.
Its so easy, more or less makes itself.
And it really tastes so much better then any chicken you buy ready cooked.
This recipe is a really great one.
The secret is the basil and lemon that tenderizes the chicken while it cooks.

Lemon and basil roasted chicken
This is such a great dish, all in one pan so it make washing up real easy.
The lemon tenderizes the chicken in a wonderful way.
Serves 4

1 large organic chicken
1 bunch basil
2 tablespoons olive oil
salt and pepper
2 lemons, cut in half
2 pounds small potatoes
8 cloves garlic, left whole
4 tablespoons olive oil

Preheat oven to 450F.
Rub chicken well with olive oil.
Lift up the breast skin gently and place a bunch of basil in the "pocket".
Sprinkle with salt and pepper.
Place in an oven proof dish with potatoes and garlic.
Fill the cavity of the chicken with two lemon halts.
Squeeze the remaining lemon over the chicken and drizzle with olive oil.
Roast for 20 minutes, take it out and baste it and put it back in at 350F for about another 45 minutes.
Let the chicken rest for 10 minutes before serving.

Photos by Alexandra Grablewski

Take out an AD in the fall issue.

The fall issue is almost done, will be out september 10th.
Very exciting, looks awesome.
There are still some ad space left, have some great deals, so please contact me if you are interested.
Email me at advertising@sweetpaulmag.com

The Art of Blue.

My friend and photographer Colin Cooke is hosting a workshop with Denise Lambert from the South of France. The workshop is about dying fabric in Woad.
Woad is the legendary blue plant dye from Europe that was prized by Napoleon to dye uniforms for his army.
Woad is the eponymous French Blue- a rich, soft shade with a touch of gray.
It takes place sept 18th, 9am-4pm.
The cost is $130 which includes lunch.
I will be there dying my white shirts and napkins for sure.
For more info go to www.frenchgeneral.com
Hope to see you there.