Dessert of the Week....Boston Creme Pie

This American Classic is often overlooked these days. It's a wonderful way to end a company meal, but simple enough to make just for an indulgent Saturday treat.

Using the basic construction steps, you can make it very simply with everything from mixes, or with more complexity doing everything from scratch. The best is a combination that uses both aspects. Classic yellow cake, French pastry creme filling, and Chocolate glaze (MrMartha uses a simple Ganache).

Traditional Boston Creme does not use fruit, but this version uses some lovely spring strawberries to make it extra special. If using fresh fruit in the cake, don't do your final assembly of the dessert until as close to serving time as possible. You can, however, make all the components ahead of time. This cake does not store well. When preparing your cake, bake in two different size pans...one sized for the dessert you will be making immediately, and the other to wrap and freeze for future use.


How to do it:

Prepare a white or yellow cake mix according to package directions. Add a teaspoon of additional vanilla extract to freshen the flavor. Bake in desired pan sizes.

Prepare French pastry creme (recipe) and cover surface to cool and keep skin from forming (or make a packaged vanilla pudding mix -- 'cook and serve' is preferable to instant).

Make a simple Chocolate Ganache:
Heat 1/3 cup cream just to boiling with 1 tablespoon of butter.
Stir in 4-6 oz semi sweet chocolate - chopped or in chips.
Allow the chocolate to melt from the heat of the cream, and then stir or whisk till smooth.
Allow to cool briefly while you assemble the cake.

If you are going to use Strawberries or other fruit, prepare it -- in thin slices for the filling, and larger pieces for top garnish.

Split the cake layer in half evenly with a large serrated knife. Spread with the cooled pastry cream and top with the fruit slices. Replace Top layer carefully, and then pour on the Ganache glaze. Allow the glaze to set and harden for a few minutes, then garnish cake top with additional fruit.

Keep at room temperature till serving time.
This is perfect for dessert, with afternoon coffee, a wonderful surprise for a neighbor, or a great treat for a friend you owe a favor!

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100 DAYS

MrMartha has called former occupants of the Oval Office by a string of different terms of endearment.
RayGun.
The broccoli hater.
Bubba (in the good sense).
And most recently,
That Stupid Bleeping Moron.

What a pleasure to have someone holding the office again, who, thus far, we can truly feel good about calling Mr. President.

MrMartha congratulates The President and Mrs. Obama on the first 100 days of the administration. Whether or not one agrees 100% with all of his decisions and policy goals, it is just so nice to see a leader with a civil tone, a measured response, a clear intelligence, and a respect for his fellow citizens.

Despite the economic uncertainty, the poisonous tone of the minority party, and the tough road ahead, most cannot help but be inspired by a man that MrMartha is proud to call Mr. President.

photo credit: Charles Dharapak AP

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Rose of The Week

GARDENS OF THE WORLD

Gardens of the World was named after a PBS series hosted by the late Audrey Hepburn. The program visited many famous international gardens, with the always lovely and elegant Ms. Hepburn providing commentary and insight into what makes a garden truly spectacular.

The namesake rose is equally spectacular. Petals have a creamy base tone with a deep cerise edging. The petal shape has a wonderful ruffled edge, and the blooms are full blown and gorgeous. A profusion of blooms make a spectacular show on a compact and reasonably vigorous plant.

Blooms last an exceptionally long time as cut flowers. Introduced by US hybridizer Jackson & Perkins in conjunction with the television show in 1993. The plants were offered as fund raising premiums by many PBS stations, and also available in nurseries. Not the easiest variety to find currently, it is well worth seeking out. Also known as Paris Pink.

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Happy Belated Birthday Ma'am !

MrMartha is a bit red faced at failing to commemorate the birthday of Her Majesty, Queen Elizabeth ll of England, a week ago. So is taking a moment and do so now. Born 21st of April 1926, HM has just turned 83 years old.

If observing the Sovereign's
'Official' Birthday, celebrated by the Trooping of the Colour on Saturday the 13th of June -- MrMartha is not late at all. One has to love the British...choosing a ceremonial birth date for their Monarch that coincides with much nicer weather for a parade.

Queen Elizabeth has now been on the throne for almost 57 years, and based on the longevity of her beloved "Queen Mum" she will continue to reign for many more years, if not decades. (Sorry Prince of Wales and Duchess of Cornwall)

MrMartha actually saw the Monarch in person, during a summer 1974 visit to London. As a student traveling with a school group, many scoffed at the opportunity to make the pilgrimage to Buckingham Palace to see the changing of the guard and chose not to go. MrMartha, however, got the last laugh on that...

The day of MrMartha's visit happened to coincide with the one day each year that all of the ceremonial royal carriages are taken out from the Royal Mews at the rear of the palace, and given a bit of a road test, driven around the Victoria Monument roundabout in front of the palace. Fully staffed with teams of horses, grooms, and footmen, though unoccupied, the procession went by like something out of a documentary film, actually it seemed a bit surreal....The Coronation Coach with its magnificent carved and gilded decorations. The so called Glass Coach, which would later famously carry Princess Diana and her umpteen feet of wedding dress train to Westminster Abbey. The Irish State Coach in which the Queen rides to the State Opening of Parliament (on that particular occasion, the crown rides in it's own separate coach!). Several of the open carriages known as the State Landaus, which carry the royals at assorted events like Ascot. It was truly amazing to see.

This unexpected treat was then followed by the traditional changing of the guard, which for all of its cliche, is still a pretty magnificent thing to see....with the bands playing and the soldiers marching smartly in formation, it was an afternoon well spent, and we had a wonderful vantage point just across from the magnificent Victoria Memorial that sits opposite the main gate.

Just as the pomp and circumstance of the guards were finishing up, we could hear a cheer rising from further down the Mall, and echoing closer to us....Stepping out into the street to see what was happening, MrMartha could glimpse several black Rolls Royces (or were they Bentleys?) headed up the red colored road. As the vehicles came closer, it became apparent that the first car in the procession had flags at the front fenders, an emblem at the grille, and GOOD HEAVENS a crown on top.

MrMartha was amazed as Queen Elizabeth was driven past, showcasing the patented "Royal wave" just as you see on TV, and not six feet away! The cars drove around and entered the side gate at the palace front, and just at that moment the Royal Standard, the personal flag of Queen Elizabeth, was raised above the palace, snapping smartly in the breeze, and signaling that the Sovereign was once again in residence there.

Upon returning to the rest of the group, a disdainful tone queried "Did you see the pageant?"
..."Yes, and the royal coaches, oh, and the Queen"......It was an afternoon that has been clearly etched in MrMartha's memory ever since.

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Talking Tomatoes...UPDATE

A friendly reminder from MrMartha... get those tomatoes planted! Just takes a few minutes and the rewards later in the summer are beyond amazing.

Admittedly, the plants in the photos look a bit sad, but they were what was available, and the transformation will be amazing once they get some heat, a little time and a couple doses of fertilizer, they will take off like a house on fire!

If you didn't see it before, check MrMartha's previous post about tomatoes....and Read More below to get some details and tips in how to most effectively plant your seedlings, as well as more photos.

Keep in mind that tomato plants will put out new roots all along the main plant stem if it is buried. So, slightly spindly and tall but strong seedlings are actually very good specimens to plant.

Pinch or snip off all the base leaves along the stem, leaving just the leaves at the crown of the plant.

Dig down deeply, and plant the seedlings at a depth where just the top couple of inches are still above the soil line.

MrMartha uses a stake to make the initial hole, and then a narrow trowel to spread the soil open further and tuck in the seedling. Fill and firm soil around the stem so there are no air pockets.

For the cherry tomatoes planted today, four seedlings were placed per pot. For larger fruited varieties, MrMartha usually plants two seedlings per pot -- depending on size of pot.

Place wire cages over the seedlings now, so that you won't damage roots by doing it later, and make sure the prongs are offset from your new plants when you sink them into the soil.

Wait about 10 days before starting to fertilize the plants, and then do so every other week with liquid fertilizer. Be sure to check the label on your fertilizer, some are formulated to use every other week, but if yours says apply monthly, use it at half strength. Make sure the seedlings get lots of water, especially as it warms up and the plants begin rapid growth.

MrMartha will keep updating with new photos, so you can see the progress here.

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A MrMartha TIP..... Easy Freezing

MrMartha is all about shopping the weekly grocery specials, and buying in bulk when possible and practical to save on cost. It is no savings, however, if you are not going to use the product before it spoils, or cannot portion and preserve it in a way that is easy to utilize in the future. (Are you listening Warehouse Club shoppers?).

For years MrMartha has used a very simple and effective method to ensure both ease and quality preservation when freezing meats and fish. This works equally well for ground beef, chicken breasts or parts, pork chops, etc. Pre-portion the product before it is frozen solid using individual small sandwich bags, and then place several together into a larger freezer bag for storage. Use the most inexpensive fold top bags you can find for the inner packaging.

It would seem self evident, but it is surprising, when mentioning this method, how many will reply it never really occurred to them.

Most of the time, when there are really good sale prices on meat items, it requires purchasing of a Family Pack, or larger quantity than you might normally purchase. The key is to know what portion size you usually prepare. For ground beef, approximately 8 oz portions work well.

For boned chicken breasts, one or two breasts per bag depending on size. Usually one pork chop per bag is about right. Fish such as salmon can also be pre-portioned and frozen this way. For larger steaks, pre formed burger patties, and other cuts, wrap individually in plastic wrap to fit.

Make sure to squeeze as much air as possible out of the smaller portion bags, then place several together into a larger heavy duty freezer bag, and don't forget to date the outside of the package. The double protection of the inner and outer bags helps give extra insurance against freezer burn.

Not only do you have a lot of leeway in deciding what quantity to defrost depending on your recipe and how many you are feeding, the smaller quantities are much more successfully defrosted in the microwave than if trying to defrost one large single solidly frozen block of something.

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Ask MrMartha...Good Fried Rice at Home

Dear MisterMartha:
I love Asian Fried Rice, but my local take out place is now charging over ten dollars for an order. I try to make it at home but it always comes out gummy or gluey. What am I doing wrong?

Dear Reader,
MrMartha loves Fried Rice too. It's a quick and easy weeknight meal, or a special treat for a Saturday lunch. It can be quite literally tossed together from what you have on hand in the refrigerator or pantry, for almost no cost compared to the restaurant price. But often, the texture and finished product is, as you say, gummy or gluey, and the flavors can be either too bland or awfully salty, it is difficult to get the right balance. Most folks don't think about making the dish at home, but it is easy and delicious, if you keep a few things in mind.

The main key to good Fried Rice at home, is very simple --
Cook the rice ahead of time, so it is not freshly prepared when you try to fry it.
Make a batch of rice in the morning when you are having your coffee, or the night before you intend to serve it....and let it cool and air dry before making the dish. It should rest for at least 8 hours before final preparation. You can also easily use leftover rice that is a few days old, so make extra next time you are preparing rice for another recipe, and then have Fried Rice a couple days later.

Read More -- for further preparation hints to make great Fried Rice, and MrMartha's favorite recipe.

Some Tips:

What follows may seem a bit long and involved, but MrMartha is just trying to explain fully and give options. It really is very simple to actually prepare the dish, if you take a few moments to understand the principles.

* When the rice has just barely cooked, turn it out onto a baking sheet, and spread to separate grains into a fairly thin even layer...it does not matter if there are a few clumps, don't overwork it.

* The rice can just sit out on the counter for up to several hours. Once it is cool you can lay a piece of waxed paper or a lightweight kitchen towel over the top to cover it loosely.

* If you are preparing rice the evening before --or going to wait a few days to use it, after it has aired a bit and fully cooled, pack it lightly into a sealed container and store in the fridge.

* The true beauty of the dish is that the actual components other than rice are completely variable to your personal taste or what you have on hand....ham or pork, chicken, chopped shrimp, or a combination....and literally almost any fresh or frozen vegetable can work. Scrambling an egg into the mix at the end is traditional, but optional.

* You can use a Wok, but MrMartha prefers a large deep nonstick frying pan. If your pan is not nonstick, you will need to increase the amount of oil used in the recipe and tend it more closely while cooking.

* Experiment and adjust the Soy Sauce mixture components to your own personal taste. MrMartha likes a somewhat assertive and salty soy presence in the finished dish, but you can use a combination of part soy and part water to make your dish milder.

*Keep in mind your goal is to have even distribution of all the ingredients, and at the end, to have the rice moist and with just some slight crisping and the start of some browning. You do not want it dehydrated, crackly crisp, or overcooked.

MrMartha's Fried Rice
Approximately 4 main course Servings....6-8 Servings as side dish.

1 1/2 cups Long Grain White Rice
3 Scant Cups Water
1 tsp Salt - or to taste (MrMartha shorts the salt a bit because of the salty soy sauce added later)
1Tbl Butter

Prepare the rice using just a bit less water than usual, and cook over lowest heat just until water is absorbed - likely just shy of 20 minutes depending on your range and pan.
Turn the hot cooked rice out onto a large baking sheet, distribute and allow to cool and air for several hours at room temperature. If making further ahead, transfer to storage container and refrigerate. If using leftover rice, have approximately 4 cups available.

1 to 1 1/2 Cups of Protein --
Can be cubed ham, chopped cooked pork or chicken, shrimp, tofu, or a combination.

3 to 4 Cups of assorted Vegetables --
MrMartha loves a combination of chopped green onion, red pepper and celery, with cubed or matchstick mushrooms and peeled broccoli stalks, plus a can of sliced water chestnuts. You might also like chopped green pepper, red onion, chopped or grated carrot, bean sprouts, shredded bok choy, or frozen peas.

1/3 cup Soy Sauce, or combination of Soy Sauce mixed with water for milder taste.
2 Tbl Vinegar (Rice Vinegar is preferable)
1 Tbl grated fresh, or 2 Tbl Preserved Ginger (increase or decrease depending on how much 'bite' you prefer)
1 Tbl Honey or a big pinch of sugar
A few drops or a couple of squirts of Hot Sauce - to your personal taste (Asian or Mexican works) plus a couple of shakes of dried Mustard Powder - (optional)
Mix in a microwave safe container, and microwave till hot, but not boiling. Stir to combine, and set aside for ginger to rehydrate/infuse.

Cooking Oil
1 or 2 Eggs (optional)

Heat 2 Tbl Cooking oil in a large nonstick skillet

Add the vegetables and protein, and stir fry until veggies are just tender/crisp. (if using chopped or precooked shrimp, or water chestnuts, wait to add till you introduce the liquid.)

Remove the contents to a bowl and set aside. Add a bit more oil to the pan - another 2Tbl.

Add the rice and heat through, stirring and turning occasionally, Mr Martha likes to sprinkle on a dab of high quality garlic power as the rice reheats and starts to crisp.

Just as the rice is starting to color and crust on the underside, add the sauteed veggie/protein mix back into the pan, as well as anything set aside earlier, and stir and toss to distribute the additions.

Add the warm liquid mixture, and continue to stir and toss until evenly incorporated and the liquid has been absorbed by the rice, which should take on a light mahogany tone.

Push the rice mixture back towards the sides of the pan, and break one or two eggs into the center of the pan. Stir and scramble quickly till cooked through, and then stir rice mixture back into the center of the pan and toss again to incorporate egg bits throughout.

Remove to serving bowl or portion on individual plates.
MrMartha likes this garnished on the side with some chopped cucumber sprinkled with just a bit of salt and vinegar, and a little fresh chive over the rice.

Another Idea -- For a Hawaiian take on Fried Rice, use small cubes of Spam (Really!) as your protein, and include bite sized chunks of fresh pineapple in your veggie mix.

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MrMartha is pleased to have been included on the "Friends of Martha Blog Network".

A wonderful site that aggregates several quality blogs with topics on a range of interests related to the "Martha Arts" of home, food, gardens, projects, and tips for living a quality life.

A big welcome those new readers that are discovering this blog through the network, MrMartha hopes to become one of your favorite resources for great ideas and inspiration.

MrMartha wishes you all a great weekend ahead!

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Dessert of the Week....EASY / Fancy Cupcakes

MrMartha dares anyone to say a cross word about a cupcake.

They are all at once nostalgic, comforting, and delightful. They can be as unassuming as a simple cake with a basic glaze, or as elaborate as a couture gown. The current rage for the little confections has spawned a whole industry of uber-boutique bakeries who charge as much as four or five dollars each for their intricate gems.

Cupcakes are a fantastic treat any time, for any reason. They can also be a wonderful and unexpected finish to even the most haute dinner party....delighting guests and casting an aura of glory on the clever host or hostess. Just because they appear complicated, however, does not mean they are difficult.....not by any means! A little bit of practice with one simple tool -- a pastry bag fitted with a shell or star tip -- and you too can proudly serve a platter of miraculous little works of art to the oohs and aaahs of friends, family, or guests.

READ MORE for the (fairly) simple How To details, and a great Buttercream frosting recipe.

Make your favorite cake batter, either from your own recipe, or as MrMartha does, from a quality mix. One great hint, if you are making a chocolate batter, use cold brewed coffee for the liquid in the recipe -- it adds just a little complexity without being too assertive. Portion the batter into paper lined tins, and be careful not to over bake.

Making Frosting from scratch is very simple if you keep two things in mind....make sure the butter is fully softened at cool room temperature, but not overly warm.....and beat the ingredients together for a sufficient time to incorporate enough air to get a light and fluffy finished product.

MrMartha uses a slight variation on the famous Wilton Buttercream Icing -- The Recipe is at the end of the post. Your favorite Icing recipe will likely work equally as well, just pay attention to the consistency of the finished batch....it should be slightly stiffer than frosting you would spread on a cake, hold its shape well, but not so stiff that it is difficult to get through the pastry tip with ease.

Dont be afraid to adjust the recipe slightly till it seems right to you....put on your alchemist hat (MrMartha knows you have one stashed someplace....) and add a bit of liquid, or a bit more sugar, and fuss with it a bit to get a texture you feel confident with.

Pastry bags can be coated fabric or plastic, and are available at larger grocery, craft, restaurant supply, or specialized baking equipment stores. They cost just a few dollars, and are combined with a plastic coupler which holds the tips and makes them easy to change for different results. One really only needs two or three tips to create a multitude of effects. Cake decorating kits are also available which have all the components packaged together.

Practice with your pastry bag if it is new to you....Fill the bag about half full of Icing, and press down into the bottom of the bag, twist the top of the bag closed, and adjust the package till it feels comfortable in your hand. It is easier to manipulate if you have a bit less icing in the bag, and refill as needed.

On the back side of a baking sheet, make some practice stars, rosettes, and shell shapes till you are comfortable and confident. These can be removed from the sheet with the edge of a rubber spatula and the frosting reused again. Hold the bag at a 90 degree angle for stars and rosettes, and a 45 degree angle for shell shapes, varying the pressure as you manipulate the bag. Your goal here is not perfection, but just to become comfortable with the process.

Put a light base coating of frosting on the cupcakes. This will make the decorations easier to adhere, and give a more finished look to the final product. If you don't like the way a particular cupcake looks after you have decorated it, just use a small spatula to remove the excess icing and try again. Practice does make it easier....but dont get discouraged if you have some that don't look right....just keep at it and you will soon surprise yourself!

MrMartha finds it easiest to hold each cupcake in one hand, while manipulating the pastry bag with the other. You may prefer to have the cupcake sitting on a flat surface and use both hands to control the pastry bag.

The easiest way to decorate is with a series of small stars placed around the edge of the cupcake, with a slightly larger star in the center.

A single spiral of icing starting at the outside edge and working into the center, pulling upwards with a bit of a flourish at the end is also simple and lovely.

Using the shell technique requires a bit more practice, but is gorgeous if you edge the cake with a connected shell border, and finish the center with a rosette. Another option, a bit more elaborate, is to start the shell form at the outside edge of the cake, and pull it into the center. Repeat this going around the perimeter of the cake, and finish the center with a small rosette.

More detailed information about piping with a pastry bag can be found HERE.

MrMartha likes to finish each cupcake with a quick sprinkle of clear, large crystal, baking sugar...it is subtle and certainly not required, but it does give them just a tiny bit of sparkle and gleam.

The main thing to keep in mind is that even if not exactly perfect, they will still be lovely, and the effort and care you put in to them, will be well appreciated but those who are indulged by your cunning handy work.
No one will ever know that they are actually quite simple to create, compared to the complex effect they exhibit when completed.....it will be our little secret, MrMartha will never tell!

Buttercream Decorative Frosting

Ingredients:
1/4 cup solid vegetable shortening
1/2 cup (1 stick) softened butter
1 teaspoon good vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk, half and half, or cream

Yield: About 3 cups of icing - for approx 2 dozen cupcakes.

In a deep mixing bowl, cream together shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar is incorporated, icing will appear dry and still. Add milk and beat at medium speed until light and fluffy - this can take up to several minutes depending on your mixer. Thin further with additional liquid if required.

You can also make the recipe using all butter if you prefer.

Keep bowl covered with a damp cloth. Can be stored 2 weeks refrigerated in airtight container. Warm to room temperature and Re-whip before using.

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Rose of The Week

PRINCESSE DE MONACO

If your namesake is Grace Kelly -- Her Serene Highness Princess Grace, you better be an exceptionally spectacular rose, and this incredible Hybrid Tea certainly does justice to the iconic beauty it commemorates.

A tall and stately plant that still retains a shapely and compact growth pattern, it brings forth a profusion of blooms in creamy white, edged in a delicate pink. Large and fullblown blooms are classically shaped and elegant in form.

Good disease resistance, with nice glossy foliage and moderate fruity fragrance. The flowers hold well in a vase, and are excellent for cutting.

Patented by Meilland of France in 1982 as a tribute to the untimely passing of the Princess. The plant is also known and sometimes sold as Grace Kelly or Princess Grace.

Click READ MORE to see a photo of this gorgeous rose bush in full bloom.

Viewing the blooms of this rose, MrMartha is reminded of Grace Kelly's entrance in the film 'High Society'. When, as the headstrong heiress Tracy Lord, she sweeps into the room in a cream and pink striped Edith Head confection of an afternoon gown, full skirted with organdy ruffles -- to meet the reporters Mr. Conner and Miss Embry (of Duluth). That was one of the classic moments of Grace Kelly's onscreen luminosity, and this rose captures it perfectly!

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Take TEN Minutes and....

Change Three Light Bulbs

It's Earth Week, and heaven knows MrMartha does try to be green -- and not just with envy at someone else's pastry dough...

MrMartha believe's that a pattern of small behavior changes, over time, is the best way to go. One thing you can do this week is very simple -- change a few older incandescent bulbs for new CFL's -- Compact Fluorescent Lamps.

Many are not big fans of this innovation -- the bulbs are bulky, the light does not seem as nice as that from old style bulbs, the 'dimmable' versions can 'buzz' and still seem to have a ways to go before they work really well.

Like MrMartha, you have probably 'done the right thing' and already purchased a number of these bulbs, then left them sitting in a utility room cabinet uninstalled.

The key to utilizing them successfully is to install them where they will do the most good as lighting and cause the least impact on ambiance. All outdoor fixtures, porch lights, etc, are prime candidates. So are areas where you need good bright working light, such as the laundry area and garage. Hallways that are not set on dimmers can also be good locations. And.....don't forget about closets.

MrMartha does see the technology continuing to improve, and the selection of different types of CFL's broadening. Which is a good thing, as we have to face that soon those will be the only types of bulbs available, so it is best to start the process now. It's also good for the planet, and for your electric bill -- they do save on average 75% of energy use over standard bulbs, and are supposed to last many times longer. Learn more about CFL facts and information HERE.

So, take ten minutes and change three (or more) old incandescent lightbulbs to CFL's....it's a good start, and you will feel great about being just a little bit greener.

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Happy Birthday Leonardo

The man who put the REN-in-Renaissance would turn 557 years old today. An amazing genius, he has been called perhaps the most intelligent human who ever lived.

A study a few years ago by whomever does such studies, estimated that if all of da Vinci's ideas, concepts, and drawings in his many notebooks or Codex's had been fully known and understood at the time, it could have accelerated the pace of industrial and technological advancement by close to 200 years.

While MrMartha is not sure whether to believe that, the concept of Ferrari's driving around Italy in 1765 is a very amusing thought.

There was quite an amazing ruckus in the art world during the early 1990's as a new theory on the true identity of the Mona Lisa was published. According to that premise, the portrait is actually of Leonardo himself ...IN DRAG... perhaps that is why she has such a mysterious smile.

MrMartha was thrilled as a precocious fourteen year old to be able to take a school sponsored trip to Europe in the summer of 1974, which would include several days in Paris. Perhaps most exciting would be a visit to the Louvre Museum, and a chance to see the Mona Lisa in person. MrMartha was quite crushed upon reading in Time Magazine a few months before the journey, that for the first time in decades the painting was to be lent out for exhibition. While MrMartha was in Paris, Mona would be in Japan.

The Japanese exhibition was a huge event, drawing more than 1.5 million viewers in a few short months, and inciting the sort of urgent mania that they do so well in Japan. The painting has never again been allowed out of the Louvre since its safe return.

MrMartha stubbornly insisted while at the Louvre, in addition to seeing such icons as the Venus de Milo (and imagining what her arms would have looked like) and the amazing painting of Napoleon's coronation by David (nearly two stories tall and with figures just slightly smaller than life size -- appropriate for Napoleon) -- that a pilgrimage be made to where the Mona Lisa SHOULD HAVE been displayed.

In the spot where the revered painting was normally hung, stood an easel holding an elaborate guilt frame. Inside the frame, in small and simple type, was the message: "La peinture de Leonardo Da Vinci de Mona Lisa est sur le prêt et indisponible pour le visionnement." -- The Leonardo Da Vinci painting of Mona Lisa is on loan and unavailable for viewing.
Gotta love that French flair for understatement.

MrMartha's other favorite Mona Lisa related memory was in college, during Intro to Art History 203, with the formidable Professor Kingsbury. The Professor was very Boston/Back Bay/Harvard and had that Kennedy-esque accent that made listening to her lectures a real joy. She also presented a quite prim and subdued presence -- until, in her introductory lecture, she put up a slide of Marcel Duchamp's 1919 Dadaist work, consisting of a reproduction of the Mona Lisa with a crude moustache and goatee drawn on. At the base of the work are large handwritten letters: LHOOQ. Professor Kingsbury breathily related " loosely translated from the slang, it means she has a hot ass." There was quite stunned silence in the lecture hall, with the exception of one student laughing loudly -- MrMartha couldn't help himself.
MrMartha has never been able to look at the Mona Lisa the same way since.

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Talking Tomatoes...

MrMartha implores you, even if you grow no other fruits or vegetables, grow some tomatoes this year.
No time or space for a vegetable garden? They will thrive perfectly in containers.

It's time to get started!

They are easy, reliable, and with just a little coaxing, produce amazing yields. A fresh and perfectly ripe tomato, right out of the garden, is quite unlike anything remotely related to those pink skinned cotton balls that masquerade as tomatoes most of the year in the grocery store!

Over the next four weeks or so, depending on your location, the time is right to plant, and the results will astound you! Plant in the ground, or in containers, when the daytime temperatures are averaging 60 degrees or above, and all chance of frost has passed. Tomatoes like a little bit of attention, but don't require coddling. Bugs and pests are usually not much of a problem if your plants are healthy and well tended.

Just keep a few simple things in mind.

They love heat! Plant against a south wall, or the sunniest area of your garden. Tomatoes also thrive as potted plants -- and the pots usually keep the soil warmer than planting directly in the ground. All of MrMartha's tomatoes are grown in pots, on a raised bench at the back side of an east/west fence. The plants love a good rich soil, and need to be kept moist but not soggy. For potted tomato plants especially, dont let soil dry to the point where the plants wilt. During the hottest part of summer, pots may need drenching with water both morning and evening.

Using polymer granules (available in jars at the garden center) as an addition to the potting mix will help moderate moisture. The strange, hard, little nuggets look like coarse salt when dry, but when exposed to water will swell exponentially with stored H2O and release it gradually back into the soil as it dries out.

Adding some compost to an all purpose potting mix, as well as incorporating a slow release dry fertilizer as pre planting amendments, will do wonders for the plants. They will also love regular weekly or bi weekly applications of diluted liquid fertilizer.

When planting tomato seedlings, remove most of the lower leaves and plant the starts as deep as possible, leaving just the uppermost leaves and a couple inches of the plant above the soil line. The buried stem will grow additional roots all along its length, making your plants even more robust and increasing your harvest yield.

Potted tomatoes also need some sort of structure to grow upward on. Special conical tomato cages are easily found at garden stores and require no tying or attaching of the plants, or make a teepee shape from Bamboo stakes, or use a strong cedar or other sturdy wood stake. Put these supports in place when you plant the seedlings, so you don't damage roots by adding them later.

MrMartha usually has around 6 large (14- 16" diameter) pots, with an assortment of varieties, and gets an exceptionally abundant harvest. Enough to enjoy fresh all summer, give some to friends, and preserve -- both as canned ripe tomatoes -- and at the end of the season, with all the unripe fruit, as green tomato salsa.

Homemade Tomato Sauce will also freeze beautifully, and if you are adventurous, homemade Tomato Juice is a real treat.

Your garden center, and even your grocery store or large drug store, will usually carry plants that are appropriate for your region. You can also order specialty tomato plants from online suppliers like Cooks Garden. Plant a few classic salad tomato varieties which are also great for canning, include something unusual like a yellow pear or heirloom variety, dont forget a cherry tomato like Sweet100, and classic Roma tomatoes never disappoint.

Make your plans now! And enjoy the bounty later. Even planting one large pot on the patio, or a couple of small varieties in a window box will give you plenty of yield for weeks of salads and other special treats.

Don't be shy about making a focal point of a potted tomato plant on your patio or deck...a well tended plant can be very decorative, with its deeply cut foliage and blushing ripening fruit.

MrMartha will have posts as the summer progresses about canning and preserving, salsa making, and everything else you need to get the most enjoyment out of your hardworking and oh so good garden fresh tomatoes.

Find more tips for growing tomatoes HERE.
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A Short History of Cocktail Dresses

Or...A History of Short Cocktail Dresses

MrMartha loves the concept of the Cocktail Dress, but is the wrong gender (and doesn't have the calves) to indulge them as a fashion statement.....

thus, enjoys them as a spectator of the delightful bits of wearable froth that they are.

So many classic movie moments involve the Cocktail Dress....Audrey Hepburn in 'Breakfast at Tiffanys' is perhaps the most iconic image. MrMartha missed the apex of the genre, being a bit too young in the late 50s and early 1960s to have been in the thick of it, but has been delighted by many contemporary versions over the years.

Perhaps the only thing better than the Cocktail Dress itself, is that archaic bit of wonderment, the Cocktail Hat. All fluff and spangles, perched at a dangerous angle on the coiffure and seeming to defy gravity. As was so famously and perfectly stated in The Women, that 1939 cinematic gem of bitchiness, "Never underestimate what a cunning hat can do".

A wonderful new photo book has come out all about the Cocktail Dress, and TheDailyBeast website has a cute article and wonderful gallery of images from the book.

If you love the concept -- of having specific clothing intended only to look fabulous while quaffing beverages at smart cocktail parties -- as much as MrMartha, you will enjoy a look at The Gallery of stills from the book.

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Rose of The Week

LAS VEGAS

A Hybrid Tea, in a stunning reddish orange blend.

It displays all the glitz, intensity, and glamour of its namesake.

Brilliant in a sunny garden, very favorable for cutting and displaying in a vase.
Approximately 3.5' tall, dark glossy foliage, good disease resistance. Flowers are born singly on the stem, and later in the season in small clusters.

Patented by Kordes of Germany in 1981, this popular rose is still readily available. It receives high ratings in all categories. Though not noted for its fragrance, that is the only weak aspect of any otherwise fabulous rose. This is a favorite in MrMartha's garden.

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Take TEN Minutes and....

Stash Some Wine Away.

With a little patience, you can turn a $6 bottle of wine into something much finer. It is a simple habit to get into, takes almost no time and effort, and rewards you handsomely down the road -- but most just don't take the few minutes required to set it up and get started!

We all get lovely bottles of wine as gifts now and then. We also get not so lovely bottles of wine (which still have potential). Our accessible wine racks usually include a few bottles which are fine to drink now, but would be so much better -- perhaps even approaching greatness -- if they were just tucked away for a couple of years before enjoying.

All you need is wine shipping box or simple wine rack, a sturdy shelf, and a dark cool location. (under the stairs, an out of the way part of the garage, even a closet will work.)
MrMartha selects wine which will age successfully according to a very private algorithm: 1 part knowledge, 1 part attractiveness of the label, and 1 part pure guessing.

White wines in general can benefit from a year, possibly two of storage, Good Chardonnay and sturdy sweet wines can store quite a bit longer. Rieslings and very fruity whites should not be aged too long as they are better young.

Good Red Wines can benefit greatly from 3-4 years of storage, Sturdy varieties like Cabernets can go longer.

As a rule, lesser quality wines should be stored for shorter periods. Also, the warmer your storage location, the less time you should store. MrMartha usually writes the year and variety in ink on a removable adhesive label and attaches that to the bottle neck. Then it is easy to tell at a glance what has been stored away.

Don't feel like you have to sock away a case of wine immediately, just stash a couple of bottles every few months -- and add to it regularly, but put away several bottles if there is an exceptional sale on something you like.

Take ten minutes now, then give yourself a couple years, and enjoy MUCH BETTER wine!

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Spring is peeking out in MrMartha's garden

MrMartha notes -- that after a particularly nasty winter, and even some late snowfall a week ago, that spring is finally arriving in MrMartha's garden, and starting to put on the mantle of summer glory.

There are few things more beautiful than that yearly awakening of the garden, as the seemingly tender blooms of bulbs, trees, and flowering shrubs brave the chill that is often still prevalent in the air and show a remarkable resilience in their need to break dormancy and come alive.

Forsythia is always a favorite here, with its sunny yellow blooms. Usually a St Patrick's day flower, it is late due to our harsh winter. One pretty edge of MrMartha's garden shows the catkins of Contorted Filbert (aka Harry Lauders Walking Stick), the vigorous red growth of a large mature Queen Elizabeth Grandiflora Rose, and the cascading blossoms of Pieris Japonica (Andromeda). MrMartha has started some bare root cuttings from the Forsythia, and is nursing those along.

Across the Garden -- a 14 year old Evergreen Clematis Vine, wraps its tendrils around a fence trellis hybrid structure. The glossy leaves and multitude of waxy white flowers looking surprisingly tropical given its surroundings. This Clematis can bloom as early as the third week in March, so it is also making a rather late debut this year.--

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Simple Entertaining: Easter Brunch or Supper

MrMartha loves to entertain in a way that is easy and straightforward to accomplish. It also needs to look effortless and elegant, with a strong dose of personal style.

It's not too late to invite some family or a few friends in for Brunch or Supper on Easter Sunday, The simple menu suggestions below work well for a midday or afternoon meal, with just a little bit of adapation to customize things for your particular event.

Plan a simple table setting, and offer a signature drink or Sparkling Wine, set the food out on the table, and enjoy the day as much as your guests will!

A centerpiece using fresh flowers is compulsory for spring entertaining. And a bare tabletop also signals a freshness that heavy linens wouldn't convey. MrMartha selected several sprays of orchids in limited colors, and grouped all stems of each color together in a tall column vase. For a bit of whimsey, several art glass floats were grouped around the base of the arrangement.

Read More for Menu Suggestions and Recipes
Start with a Spiral sliced ham.
Warm it in a foil covered roasting pan, in a 225 degree oven until just barely heated through (check the ham label for timing). Add a little wine or carbonated cola to the pan to keep it moist as it heats.
Serve with an assortment of mustards, or if desired, a warm glaze to ladle on top. Thin the glaze recipe slightly so it is proper consistancy.

Corn Muffins.
Use everyone's favorite Jiffy Mix Cornbread according to package instructions, bake in mini muffin tins. You could also have some sliced baguette or cocktail rye slices in the bread basket.

Cesar Vegetables Vinagrette
Cook briefly in a quantity of boiling salted water, some fresh Green Beans or Asparagus. Plunge into ice water to blanch, and blot dry with paper towel. Carefully toss with your favorite bottled Cesar Salad Dressing. Arrange on serving platter and top with thinly sliced red onion rounds, and chopped tomato.

Pasta Salad
Cook and drain your favorite pasta shape, Toss the noodles with chopped onion, sliced olives, zucchini rounds, and thinly sliced bell peppers. Add a dressing of half italian dressing and half mayonaise, and combine well. Some shredded fresh Basil adds extra zip.
** If you are serving supper, you might substitute classic cheesy Scalloped Potatoes. Bake them covered for an hour with the ham, then while the ham is resting, turn the oven up to 400 degrees, remove the cover and finish cooking potatoes till tender and browned.

Finish out your offerings according to your own likes or the time you have available -- this can be as simple or as deluxe as your time and budget allow:

Fresh Fruit, either as a Fruit Salad, or arranged on a platter. Purchase prepared fruit from your Grocery Produce Dept if you are short on time.

Baked Goods, which could be purchased muffins or Danish for brunch, or cake (like MrMartha's Candied Orange Cake or Boston Cream Pie) for a meal later in the day. A fruit tart is also a lovely addition if you would like a second dessert at either brunch or supper.

If you are having a larger number of guests or feeling indulgent,
Add a platter of shrimp with cocktail sauce, or smoked salmon slices, or other additional delicacy of your choice.
A simple Quiche (use purchased premade crust) and/or a platter of classic deviled eggs are also wonderful ways to round out the spread.

Ham Glaze Recipe:
http://southernfood.about.com/od/bakedhamrecipes/r/bl30204r.htm

Scalloped Potato Recipe: http://southernfood.about.com/od/scallopedpotatoes/Scalloped_Potato_Recipes.htm

Quiche Recipes: http://southernfood.about.com/od/quicherecipes/Quiche_Recipes_and_Related_Baked_Egg_Recipes.htm

Deviled Egg Recipe and How To:
http://www.deviledeggs.com/

Fruit Tart Ideas:
http://www.joyofbaking.com/FruitTart.html

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"Through a sea of giant Easter hats...."

1966 was a very interesting year. It was the end of the era that introduced Jackie Kennedy, and doted on the Laura Petrie ideal -- but just before the societal earthquake that elevated Twiggy and Gloria Steinem.

That is the year of MrMartha's most treasured Easter memory.

The image of MrMartha and siblings posed on the front porch of the brick colonial home in Baltimore, remains sharp and clear in MrMartha's mind, even as the black and white Polaroid photo that documented it has slowly faded to shapeless gray tones.

Easter was still a big fashion event in the mid 1960s. Everyone got new Easter outfits. MrMartha recalls being very excited about a new Madras plaid blazer, with navy slacks and white buck oxfords. His sister was right out of the Sears catalog, wearing a "Winnie-the-Pooh" A-line pale yellow coat, and a matching 'helmet' style hat of the same fabric, complete with chin strap. The younger brother was in a navy blue sailor coat, and short pants with knee socks.

It was going to be an extra special day at Epiphany Church, as all the older children were invited to attend the main service, rather than the usual Sunday school. Most exciting of all was the 'Cross of flowers' that would be constructed at the altar as part of the eucharist. Each child had been instructed to bring a single flower bloom, trimmed to a 3" length. There was a bare chicken wire cross form, filled with floral foam, on a low table at the front of the altar.

It was thrilling to stand in line with a group of youngsters dressed to the nines, each clutching the prized blossom, waiting for a turn to go up the steps ON TO the altar and place the flower -- as the organist played and the choir sang. The cross form initially looked rather sad and small, not at all as the vivid imagination of a young MrMartha had pictured it. But, as more flowers were placed..... all different sorts of daffodils and narcissus, camellias, peonies, roses, lilies, and big florist carnations -- it filled out and transformed as a magnificent tribute to the commemoration of the day.

Even more amazing than that, however, were the hats. Baltimore was still a fairly formal place at that time. Especially at church, ladies always had gloves, and dressed up. But for Easter, all the stops were pulled out when it came to the hats. Wide brimmed and covered with big fabric flowers. Pillboxes with lace and netting. Small confections of whimsical feathers and bows, perched at an improbable angle on a very elaborate hairdo.

MrMartha's mother had made a very fashion forward choice from Hutzler Bros Dept Store in Towson. A tall 'upside down flowerpot' shape, of dark blue elaborately woven raffia, with a wide navy grosgrain ribbon band and flat bow at the front. Very Doris Day, very understated, and subject to many complements at the coffee hour after the service.

Recalling sitting in that church, it still seems like yesterday -- looking over that sea of amazing and elaborate hats, towards the beautiful stained glass behind the Officiant, and the incredible floral cross carefully assembled by silent, awed children. Those days may be far in the past now, but it is amazing the clarity with which they can be recalled. MrMartha hopes you hold some very special Easter memories of your own.

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