About Sweet paul Im a 43 year old food and Prop stylist and crafter who packed his Louis and moved from Oslo to New York to live and love.
Been working with some amazing photographers, great clients and fab magazines.
You can see more of my work on my agents site, www.bigleoproductions.com
I was never the biggest mexican food fan.
Growing up in norway the only mexican I remember was so Taco kits that didn't really taste much.
But off course moving to New York I quickly understood that mexican food is more then Taco kits.
It can be very elegant and simple, clean tastes and well prepared.
I even started cooking some mexican at home.
One of my favorites is this cold crab soup.
Its so flavorful and really easy to make.
I'm really in the mood for something spicy today, so Im off to the market to get the ingredients for this soup.
Mexican crab soup
You can make it a day in advance.
1 cup tomato juice
3/4 cup clam juice
3 tablespoons lime juice
1 teaspoon Tabasco
1 small yellow onion, finely chopped
14 oz fresh crab meat
8 cooked and cleaned shrimps
12 cherry tomatoes, cut in half
1 avocado, in pieces
red chili flakes
In a large bowl mix together tomato juice, clam juice, lime juice and Tabasco.
Season with salt.
Add onion, crab meat, shrimps, tomato and avocado.
Chill and serve with a sprinkling of red chili flakes.
Photo by the lovely Frances Janisch
Sometimes I get really tired of looking at craft projects that means to have to go out and spend lots of money in order to make it.
I wanted to come up with a project that was fun, easy and with things that everyone has at home.
We all have that sweater with a stain or a hole and some sort of vase, right.
So, simply place the vase in the arm and cut off about 2 " from the bottom.
Fold that 2" in and voila, you have a very stylish winter vase.
Pamela Fugate was kind enough to send me two of her hysterical "I like big books and I cannot lie" tote bags.
They are printed on 100% cotton canvas bags.
You can check out her other tote bags and other fab things on her etsy shop, right here!
So two lucky readers can be the proud bearer of these totes, all you need to do is leave a comment on this post.
The giveaway closes monday january 30th at noon.
This is such an easy everyday go to dish.
I use drumsticks, but you can use any part of the chicken you want.
This is what you need for 4 people:
salt and pepper
2 tablespoons olive oil
1 lemon cut in slices
juice of 1 lemon
2 cup black olives
Rubb the chicken well inn with salt and pepper.
Heat the oil in an ovenproof pan and fry the drumsticks until they are golden brown all around.
Add lemon, lemon juice and olives and place the pan in the oven at 375F.
Bake until done, about 12 minutes.
Sprinkle with fresh parsley and serve with rice or mashed potatoes.
Making your own lamps is really fun and quite easy.
For this pendant lamp made of a vintage glass funnel, all you need to get is a electric cord with both end pieces on.
Simply screw off the socket put the wire threw the funnel and screw the socket back on.
Hand and put in a bulb and voila...You have a uber-cool lamp.
Time for another My happy dish recipe contest.
This time I'm looking for your best spring recipe.
Maybe its a salad, a soup, a cocktail or a cake, can be whatever as long as it says spring.
Its very simple to take part.
1.Email me your recipe, must be your own, not some recipe you found in a magazine, book or website.
2.Email me a pretty hi res picture of yourself.
3. Finish this sentence, "This dish makes me happy because......"
Email it all to email@example.com.
Deadline is january 27th.
The winner will be featured in Sweet Paul Magazine and your dish will be styled by me and shot by one of the amazing photographers I word with.
Check out last issues winner here!
Did you know that you can deep fry artichokes?
All you need to do is take the small ones and cut them thinly lengthwise.
Heat up vegetable oil in a large pan and when the oil is hot fry the artichoke in batches.
Then they are golden take them out and place on paper. Drizzle with flaky sea salt.
Should be served right away.
Photo by Frances Janisch.