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
Happy monday everyone.
Hope you all had a great weekend.
Does your food needs flavor?
If so I have the right trick for you.
Introducing the Sweet Paul Flavor Booster!(sounds like a bad infomercial)
All joking aside, this is a great day to add some flavor to salads, pizza, soups, well most things.
Simply fill a clean bottle with cracked black pepper, some rosemary, thyme, dried garlic flakes and some dried chili.
Fill the bottle with good quality oil and leave it out a day or two.
You can no start your flavor boosting.
Happy Friday everyone.
This project is inspired by a trip to Italy years ago.
We visited this amazing old grand house outside Sienna and was given a tour of the house.
I remember in one of the bedrooms there was an old oak closet filled with hangers covered in the most amazing toille.
They where so beautiful.
So I tried to create one using a simple wire hanger from the dry cleaners.
*piece of toille fabric
*Hot glue gun
Place the hanger on top of the fabric and cut out leaving an 1" boarder all the way around.
Hot glue the fabric to the hanger.
Ready to use.
Off course if you have time it would be better to sew the fabric to the hanger.
This monday I give you a very fast and easy everyday dish.
I love my pastas very simple with clean tastes, and this one is just that.
For 4 people you need:
*1 bunch of asparagus
*4 tablespoons olive oil
*3 tablespoons capers
*juice from 1 lemon
*grated peel of 1 lemon
*salt and pepper
*freshly cooked pasta, use whatever kind you like best
Trim the end of the asparagus and using a vegetable peeler cut them into thin strips.
Heat the oil in a pan and saute asparagus for 1 minute, then add capers, lemon juice and peel.
Season with salt and pepper.
Mix with the warm pasta and enjoy.
I love this project, maybe not the most practical one, but really pretty.
Its quite easy to make, it just looks complicated.
Have a fab weekend all.
*large moss wreath
*8-10 clay pots in different sizes
*hot glue gun
*small river rocks
Star by gluing the pots to the wreath.
Fill them 1/3 with rocks.
Add soil and plants.
When you need to water the plans you simply place the whole wreath in your sink and water it.
The moss can get wet.
Photo by Alexandra Grablewski
This week's giveaway will help make just about anything savory that you cook taste a just a little bit special!
Sel Magique is a hand-harvested Fleur de Sel de Guerande mixed with a carefully selected blend of Herbes de Provence. It is the perfectly balanced flavor complement to any meal and can be used as a finishing salt or as a base seasoning for salads, grilling marinades, seafood, meats, pasta, soups, and more.
It tastes so good!
We're giving away one 6 oz jar of Sel Magique Classic Blend and a 4 oz refill pack!
GIVEAWAY HAS ENDED. Congratulations to Shannon Sweeney of Laguna Beach, CA!
One entry per person and open to addresses worldwide. Giveaway ends Wednesday, August 22, 2012 at 12:00pm EDT.
Brief company description: Sel Magique was founded by designer Matt Murphy on a working holiday in Brittany, France. Because of his love of fresh, natural food and effortless, delicious meals he wanted to share this secret magic village salt blend.
"Used on virtually everything, the blend redefined my ideas of 'gourmet' because it was just so easy to make anything taste amazing with just a pinch -- a simple tomato slice could be transformed into a tasty snack in seconds." Murphy explained.
Our enlightened fans have come to love this special blend of salt and herbs, which effortlessly makes their everyday that much more delicious.
You guys know I love my salmon.
You can almost say that they swim in our blood.
This is a really great way to use smoked salmon.This pate is easy to make and really good.
Serve with toast and a dry white wine.
7 oz smoked salmon
7 oz cream cheese
3 oz creme fraiche
juice from 1/2 lemon
1 tablespoon chopped dill
salt and white pepper
Place all the ingredients in a blender and blend until you have a coarse pate.
Season with salt and white pepper.
Fill 4 small glass jars with the pate and seal with the lids.
Keep in the fridge until serving with toast and watercress.
Photo by Colin Cooke
We're so excited that the Sweet Paul family is growing and we want you to be a part of it! We are currently looking for stockists of our beautiful print edition!
We are reaching out to boutiques, specialty stores, cafes, newstands and bookstores across the country we'd also like to give YOU the opportunity to stock Sweet Paul in your business. We KNOW that some of our readers have the most amazing and creative stores!
Are you interested in stocking the print edition of Sweet Paul Magazine in your store?
If yes, complete this form and we'll contact you with more information!