MrMartha is spending the day working in the garden.
Trimming boxwood, deadheading some of the seasons first spent rose blooms, pulling ever persistent weeds, and getting all of the residuals ready for composting.
Even a quick twenty minutes, is always time well spent out in the garden. The more little fiddly things you do here and there, the less the tasks stack up, and won't overwhelm you later!!
MrMartha is thinking about baking a freeform Apple Tart a bit later on this afternoon, after things get finished up in the garden....
Watch for the post on the Tart with photos and recipe in the next couple days.....
Enjoy the rest of your Sunday!
Sunday, May 31, 2009
Sunday Afternoon in the Garden...
Saturday, May 30, 2009
The Weekend Gallery
MrMartha has a serious fondness for Art Glass, and the work of James Nowak is some of the best contemporary glass being created today.
Enjoy a look at this incredible work, Read More for additional details about the work, detail photos of the amazing elements Nowak handcrafts to incorporate in his large works, and general information about the artist.
James Nowak is a Seattle based Glass Artist, who has developed an inimitable style based on an exceptional aesthetic sense, and masterful technical ability.
Aquarium Tidepool, 2008. Approx 28" Diameter 
He is often inspired by the sea, and by sea forms. His public works can be seen at Childrens Hospital in Seattle, at the Bellagio and Wynn hotels in Las Vegas, many Hotel and Condo Lobby Installations, and many respected Galleries.
His experimental work can often be found on eBay from seller northwestARTglass, or email them at bzuebay2@aol.com.
Nowak's website is very interesting as well, and is at http://www.james-nowak.com/
Friday, May 29, 2009
My, that Caerphilly is geusioleptic.....
Geusioleptic: Having or characterized by a pleasant taste or flavor.
MrMartha watched the 2009 Scripps National Spelling Bee last night....and those kids are just amazing.
MrMartha has a huge love of language and words, but has always been challenged when it comes to spelling. In fact, it is hard to recall what life was like in those dark years before SpellCheck!
The amazingly obscure words in the final round would be a challenge anyone working on a post graduate degree in linguistics, so the fact that they are rattled off by twelve year olds is all the more impressive! Always interesting to MrMartha are the food related words that come up in the competition, including the aforementioned geusioleptic (who knew!).
Kavya Shivashankar, last nights champion at the age of thirteen, is herself a young foodie (there's a word you WON'T find in the Bee) — stating in her biography: "I think the word that best describes me would be lickerish — which means fond of good food."
Some of the other food related terms used in the final round of competition:
Simnel: "a rich fruitcake sometimes coated with almond paste and baked for mid-Lent, Easter, and Christmas."
Palatschinken: (the plural of Palatschinke) "Thin egg batter pancakes stuffed with jam."
The contestant who got this word was eliminated in round 11 for spelling it "pallachinkin."
Blancmange: "a dessert made from gelatinous or starchy substances and milk, usually sweetened, flavored, and shaped in a mold." (Also subject of a very funny Monty Python skit)
Deipnosophist: "a person who is an adept conversationalist at table."
Neufchâtel: "A small, soft nonripened cheese made from whole or skim milk, with or without cream, and often with condiments added"
Caerphilly: "A mild, white cheese of Welsh origin that is easily crumbled, pulverized, or reduced to powder." And, it's just plain geusioleptic!
Thursday, May 28, 2009
Some Notes on Wedd-iquette
The traditional bridal season is fast approaching... June Brides and Grooms are likely in a frenzy of activity to ensure their nuptial days are unique, meaningful, and hopefully without serious gaffe or error.
Wedding guests have a certain responsibility too, in helping make the day both memorable and effortless. Being on time for the ceremony and not over imbibing at the reception are two of the most important. Family members also have a strong duty to put aside any petty (or significant) differences and disagreements, acting in a civil and gracious manner for at least the few hours of the ceremony and reception.
MrMartha has been to a lot of weddings over the years. Some were breathtaking and elaborate, with every last detail thought out, and every contingency planned for. Others were more spur of the moment, or intentionally simple and casual, but equally as magical as the big fairy tale productions. The wonderful weddings seem to meld together in MrMartha's brain, into a lovely tulle trimmed haze of sweet memories.
Some details do stand out over time. What is recalled somewhat depends on how well one knows the couple, but usually guests take away a more general sense of the day -- so brides, and mother's-of-the-brides, need to remember that if the printed organdy tablecloth overlays don't get made, or the wedding cake is not iced in exactly the right shade.... there is no cause for meltdown. Nobody will really know but you, and certainly no guest will recall something like that after the fact, so let it go, it doesn't matter in the grand scheme of things.
While the wonderful weddings may blend together to some extent, the dismaying weddings, where something awful or unfortunate happened, tend to stay crisply etched in ones memory. MrMartha will spare readers the more lurid details of the worst from his own personal recollections, though a few avoidable moments from otherwise lovely events will be noted as examples.
The bride who's mother stepped in and covered the bridal gown bodice with a large and not particularly new bath towel just before the traditional feeding of the cake -- stating loudly to the reception crowd "The groom is a slob, the cake is chocolate, I won't let this dress be ruined by crumbs and smears!!"
A wedding in LA, where a pale out of town bridesmaid thought she would get a little sun the day before the ceremony, and had to walk down the aisle with her skin sunburned to the exact same bright cerise red tone as her bridesmaid gown....it was painful just to watch her walk. The bride was likely lovely, but MrMartha has no recollection beyond the dayglo bridesmaid.
One final, and strongly personal pet peeve of MrMartha's -- obtrusive photographers and videographers. Yes, every bride wants gorgeous photos of her special day, but it is not a reality television show, or a documentary for PBS. Paparzzi style audacity and cheek can really mess up a beautiful event. There are some weddings MrMartha would love to recall the details of, but all that comes to mind are memories of meddlesome and impertinent cameras. The photographer should not be stalking the ceremony like a guerilla in a war zone, and should not be dressed in a garish or inappropriate way. Make sure this is clearly understood with those documenting the ceremony, before it is too late to head it off!
Wednesday, May 27, 2009
Bearded Iris in MrMartha's Garden
MrMartha loves the fact that tall Bearded Iris are not only gorgeous in the garden, but the dried Rhizomes, also known as Orris Root, are an essential ingredient in Bombay Sapphire brand Gin!
It's a fabulous flower AND a tasty cocktail!
The front border at MrMartha's is ablaze right now with the tall stately blooms of German Bearded Iris. The hybridized form that is very prevalent in American gardens. Most commonly thought of in shades of blue and purple, it is also found in 
blazing white, strong yellows, delicate cream and peach tones, coppers, and browns. Busy hybridizers have also produced a myriad of bi-colors, tone on tones, subtle shadings, and even combinations of those combinations!! True red is one color you will not find in any Iris variety, though some lovely burgundy tones are now available, and the search to breed the elusive red Iris continues.
The Genus Iris comprises about 300 species, but the commonly known varieties include the German Bearded Iris, and others generally known by geological reference -- beardless Dutch Iris, Japanese Iris, and Siberian Iris. While each requires slightly different treatment and conditions to thrive, on the whole, all are relatively easy to grow without much fuss.
Read More for basic care and growing instructions, Links to amazing online galleries of Iris varieties, and some fun and unique facts about the plants and flowers.
Most common Iris grow from Rhizomes which are thickened roots that crawl along the surface of the soil, sending roots down into the soil, and leaf and bloom stalks upwards. What are generally known as Dutch Iris grow from bulbs. Iris foliage is sword shaped, generally in a fan pattern, and adds wonderful architecture and structure to garden beds when the plants are not blooming.
Generally unfussy as long as there is decent soil, and not subject to a lot of pests. The only ongoing requirement of most Iris is that the clumps of Rhizomes be dug up and divided every few years when they start to get overcrowded and quality of bloom starts to decline. This should happen at the very end of the summer/early fall.
Further information about Iris care and requirements for growing can be found at The American Iris Society.
If you would like to view more of the amazing varietals of Iris, there are some excellent online suppliers with web site galleries that one can drool over for hours on end....Including Brecks, and the incomparable Schreiner's.
Some interesting historical notes about the Iris:
The flower is the basis for the fleur-de-lis, symbol of the French Court in yellow, and in red it comprises the Coat of Arms of the city of Florence Italy. Also a symbol of the Boy Scouts.
Vincent van Gogh painted many works featuring the Iris. For a time, one of his Iris paintings held the record for the most expensive work of art sold at auction.
The dried Rhizomes, known as Orris Root have been used since the time of the ancient Egyptians, and continue to be important in modern perfume production. The roots must be aged for five years before they can be used in parfumery.
Iris is also a common female name, reaching its height of popularity in 1929 when it was the 196th most popular for newborns. Least popular in 1996 when it was rated 520th. Iris has been regaining ground in recent years, and was the 317th most popular name for baby girls in 2007. (source: Social Security Administration)
Tuesday, May 26, 2009
Rose of The Week
Fountain Square
Fountain Square is an amazing white rose, with robust growth, large glossy leaves, and incredible oversize Gardenia shaped blossoms.
The plants blooms occur as both single blossoms on one stem, and candelabras of several blooms together. The blooms are only lightly fragrant (as with most white roses), but the awesome blooms more than make up for that small shortcoming.
While the blooms are hardy and last well on the bush, they do not hold well when cut, so enjoy them on the plant rather than in a vase.
A sport of the famous rose "Pristine", the variety was discovered by Muriel Humenick in 1984 and introduced commercially by Jackson and Perkins. The name comes from Fountain Square at the historic Merrick Rose Garden in Evanston, Ill.
The plant is considered very vigorous, and stays a manageable medium size overall. In MrMartha's experience the canes of the plant can get very thick, and the thorns of this variety are quite formidable..
Links to nurseries selling this gorgeous rose can be found HERE.
Monday, May 25, 2009
MrMartha's Favorite Potato Salad Recipe
Today is Memorial Day in the US. An important day for remembrance of those who are no longer with us, it is also the traditional start to the barbeque and picnic season.
MrMartha would like to share a recipe for perhaps the most essential element of a good barbeque, Homemade Potato Salad. It is one of the ultimate comfort foods, and even if the grill is behaving in less than perfect form, or if the weather is somewhat uncooperative for the picnic, a good potato salad can go a long way to salvaging the meal or the event. 
It would be presumptuous to call this 'The Worlds Best Potato Salad' ... though it would certainly rank up there ... so instead, MrMartha will just say it is Very, Very Good. This is a classic, traditional recipe, without a lot of bells and whistles. Just the basic elements in careful combination. Like any basic classic, it is also easy to dress up and embellish to your own personal taste. So, try the original version, then feel free to adjust the recipe as the spirit moves you.
The key to making really good potato salad is perfectly cooked potatoes. They shouldn't be underdone and crunchy, and they cannot be overcooked to the point where they just fall apart into a shapeless mass. It takes a bit of practice and some vigilance while cooking to get to that perfect point, but it is well worth the trouble. Some will insist on using new or waxy potatoes (like Yukon Gold) for salad, as they may tend to hold their shape better after cooking. MrMartha prefers plain old Russets, however, as they integrate and meld most perfectly with the added dressing.
Read More for Cooking Tips, Recipe, and Step by Step Photos.
MrMartha suggests the following to get potatoes cooked perfectly for salad:
Leave the skins on during cooking, slice the potatoes lengthwise into halves, thirds, or quarters, depending on size of your potatoes. The goal is to have pieces of roughly similar size for even cooking. Use a large heavy pot, and only enough cold water to barely cover the potato pieces. Make sure the pot has a tight fitting lid, so you also get the benefits of steam when cooking.
Cover, bring to a boil, and check the pieces frequently after they have cooked for a few minutes. The old "cook till easily pierced with a fork" mantra can often actually give you an overcooked result. Turn the potatoes with a large wooden spoon, each time you check them 
-- to ensure even cooking. To check for doneness, pull out a piece of potato, cut a slice from it and bite into it. Your potatoes are done when that raw crunch is just gone, and your teeth find no resistance as you bite down. You should check the potatoes every couple of minutes when they appear close to being done. The total cooking time will vary depending on the size and quantity of potatoes you are using, the heat from your burner, and the type of pot. Generally speaking, figure on 12-17 minutes overall.
When perfectly cooked, remove from heat and drain immediately. Peel the potatoes when they have cooled slightly, but are still quite hot....hold pieces on a kitchen towel if too hot for your hand. After peeling, slice each chunk of potato into smaller pieces, directly into your mixing bowl. 
MrMartha's Favorite Potato Salad.
Dressing:
1 1/2 Cups Good Mayonnaise (Hellmans, Best Foods, or your own Homemade)
3 Tablespoons Vinegar (White or Cider)
2 Teaspoons Salt
1 1/2 Teaspoons Sugar
1/2 Teaspoon Black Pepper
Whisk together in large pyrex measure, or small mixing bowl, set aside in fridge. 
3 Lb Russet Potatoes, Cooked per above notes.
1/3 cup Dill Pickle Juice (approx, or to taste)
1 1/2 Cup Celery
3/4 Cup Finely Chopped Onion
2 finely chopped Dill Pickles
3 Eggs, Hard boiled in shell, peeled and roughly chopped.
Peel the cooked potato chunks, and dice into a large mixing bowl. When you have approximately one third of the hot potatoes peeled and chopped, sprinkle with a couple tablespoons of the pickle juice, a couple shakes of salt, and some of the chopped onion. Continue and repeat the process until all of the potatoes are peeled and diced. Allow the potatoes to cool completely before continuing. The preliminary sprinkle of pickle juice and salt are absorbed into the warm potatoes as they cool, as are some of the flavor from the onions, which also soften slightly from the heat of the potatoes.
Add the Celery, remaining Onion, Pickles, and Eggs to the potatoes.
Toss lightly to combine.
Stir in the dressing, and combine well, but with a light touch.
Chill and allow the flavors to meld for at least a couple of hours before serving.
Garnish with a sprinkling of Paprika, and some snipped chives if desired.
Variations -- you can add some Dry or Prepared Mustard to taste to the dressing, or for a more specialized taste, you could add either Curry Powder or Fresh Pesto. To the salad itself, you could use Sweet instead of Dill Pickles, add some chopped Red Bell Peppers, or grated Carrots.
Saturday, May 23, 2009
It's Lilac Time
Syringa vulgaris -- it sounds like something a mad doctor would wield in a horror movie....but that is actually the Latin name for common Lilacs. 
Lilacs are dependable and mostly carefree, can be structural in the landscape, are covered with blooms in the late spring, and can provide scent to your whole garden....(or half the neighborhood if the plant is large enough or the variety has a partcularly strong perfume).
Lilac scent is strong and intoxicating....If your Grandmother grew lilacs, or you otherwise had their distinctive fragrance imprinted on you as a small child -- every year when you catch a whiff of that unmistakable heady aroma, you are immediately transported back to childhood and those innocent springtime's of youth.
Lilacs are generally thought of as fairly old fashioned, even a bit fuddy duddy, in the modern horticultural vernacular of decorative grasses and streamlined exotica.....however, they can be anything but that.
New hybrids bring a range of exciting colors to the traditional lavender purple Lilac tone, adding options for whites, yellows, deep black-purple, burgundy, and even red. Bi-colors, and fluffy double blossoms add even more options.
The term French Lilac is often used to refer to modern double-flowered cultivars, thanks to the work of prolific breeder Victor Lemoine. Botanically, French Lilacs are no different than Common Lilacs. In the vernacular, however, the term often is used for varieties that are fairly large plants, and the colorations on the flowers tend to be darker in tone that what we think of with traditional lilacs.
Different species of lilac can be quite unusual, and look (and behave) very differently than the traditional 'lilac near Aunt Jen's back door' that most of us think of. Syringa Patula -- a lovely compact form, with small leaves, and delicate dimunitive single blooms -- combined with a huge strong scent, is a 
particular favorite in MrMartha's garden. One small bush, of the varietal "Miss Kim", blasts out more fragrance than MrMarthas other two very large lilac bushes combined.
Some interesting additional facts about Lilacs:
Lilacs symbolize love in the Language of flowers, and in years past were frequently part of spring bridal bouquets.
In Greece, Lebanon, and Cyprus, the lilac is strongly associated with Eastertime because it flowers around that time; it is consequently called paschalia.
Syringa vulgaris is the state flower of New Hampshire, because it "is symbolic of that hardy character of the men and women of the Granite State" (New Hampshire Revised Statute Annotated (RSA) 3:5).
"When Lilacs Last in the Dooryard Bloom'd" is a poem written by Walt Whitman as an elegy to Abraham Lincoln.
If you would like some additional information about growing and caring for Lilacs, The Harvard Arboretum has some great information.
If you would like to view some interesting and unusual Lilac varieties to add to your own garden or landscape, Nature Hills Nursery has a great gallery.
Thursday, May 21, 2009
A Frugal Splurge.....Whole Beef Tenderloin for Filet Mignon
MrMartha likes to be frugal, but sometimes one just has to be indulgent. If you are a beef lover, there are few treats better than a perfect Filet Mignon or slices from a well roasted Chateaubriand of tenderloin.
Restaurant prices for these cuts have gone through the roof....a 6 or 8 ounce filet can have a menu price of thirty dollars or more. Grocery store prices are not much better, with tenderloin running sixteen to eighteen dollars per pound
The way to enjoy this treat frugally is to purchase a whole tenderloin (preferably on sale or at a warehouse club), and do some simple home butchering. It really does not take much time to do the work on a full tenderloin, and the waste is minimal. Tenderloin freezes beautifully, just be sure to thaw very slowly in the refrigerator. 
MrMartha was thrilled to find a local market featuring bagged full tenderloins at 3.99 per pound (!!!). With a 4-5 pound average weight, the packages cost fifteen to twenty dollars, a significant savings indeed. By purchasing the whole tenderloin, MrMartha ended up with six nice Filet Mignon Steaks, a smallish tied roast to serve two on a special occasion, and a nice chunk of meat from the butt (large) end which is perfect to slice or cube for an indulgent saute, or incredible Beef Stroganoff.
MrMartha cooked steaks that evening which were delicious, and wrapped and froze the rest. The KEY to remember when cooking Tenderloin or Filet steaks is that it must not be overcooked. Perfect temperature is rare to medium rare, and if it gets overcooked, it loses its silky tender texture and can get rubbery quickly. Make sure you have an accurate instant read thermometer at the ready when you cook it.
Read More for step by step instructions with photos. Don't be afraid to try this, it is really very simple, and the savings make a delicious dinner even better.
Granted, the tenderloin on sale was USDA inspected but ungraded, meaning you didn't know exactly whether it was considered prime, choice, or select (based on fat marbling of the meat) -- however, the tenderloin is one cut where that does not matter so much, as it is usually cooked with additional fat at the exterior, and is incredibly tender regardless of how much marbled fat it has. 
The whole tenderloin will likely be bagged in heavy plastic, and in all honesty, it will appear distinctly unappetizing. MrMartha's photo assistant was somewhat horrified to see what the bagged contents looked like, but don't let that deter you, even the finest restaurants start with similar product.
Unwrap the Tenderloin and dry it with paper towels.
Visualize it so you can identify the narrow tip end, and the wider flap or butt end. Place the tip end facing right on your work surface. 
Carefully remove the silver skin that wraps the main portion of the tenderloin by sliding a very sharp knife underneath the skin and removing it in strips, making sure you don't cut into the meat, and removing only the silver skin. Patience and care is a virtue in this step. Remove the large flap of meat that is semi attached near the base and separate it to remove any silver skin underneath.
When the main tenderloin is cleaned of the silver skin and the flap is removed from the butt end, you will have a large piece that 
tapers at both ends. Remove the narrowed portions from either end of the center, making the cuts at approximately the point where the tenderloin becomes "steak width"
You will now have 4 different portions of the tenderloin. The flap, the two narrow ends, and the central portion. The central portion can be sliced into Filet Steaks at your preference of thickness, generally between one and two inches thick. It can also be left intact for a whole roasted tenderloin, or you can slice out a couple of steaks, and keep the rest as a Chateaubriand style roast. 
The two tapering end pieces can be placed together, thin end to thick end, and tied with string to form a lovely small roast, or diced for a beef saute. The larger single butt end piece can also be roasted whole, but is usually sliced or cubed for Beef Stroganoff or a similar dish.
MrMartha prefers to cook Filet Mignon in a pan on the stove top, finished by a brief trip in a very hot oven. Wrapping a slice of bacon around the sides of the steak and securing with string will add extra moisture while 
cooking, and help keep the steaks well shaped. The bacon can be discarded before serving at your preference. The steaks should be removed from the refrigerator an hour or so before serving, so they can come to near room temperature before they are cooked. Salt the steaks lightly on both sides before cooking.
The initial searing should be in a combination of oil and butter, in a hot preheated pan. Cook on one side until nicely browned, then turn and do the same with the other side. Reserve the pan juices, and keep warm. Remove the steaks to a baking rack, and place in a very hot oven (450 degrees) until your instant read thermometer says 125-130 degrees at center of the meat, for nicely rare. Timing on this will vary depending on thickness, time on the stove, and your particular oven, but will generally take from ten to twenty minutes. Watch closely and check often. 
Allow your steaks to rest out of the oven for 3 to 5 minutes, depending on thickness, then serve and enjoy. MrMartha likes to saute some sliced mushrooms separately in butter, then sprinkle those on the finished Filet, and pour a bit of the pan juices over the top. Extra butter can be added to the pan juices while the steaks are finishing in the oven if you want to be really indulgent.
For a good Tenderloin Roast or Chateaubriand recipe, go HERE.
For an interesting Tenderloin Saute with Asian influence, check HERE.
A selection of links to recipes on the many variations of Beef Stroganoff HERE.
Wednesday, May 20, 2009
If I Could Turn Back Time......Happy Birthday Cher
Just in case you need a bit of random trivia today, or if you find yourself in conversation with any Gypsies, Tramps, or Thieves.....
MrMartha would like to note that CHER is turning 62. Born Cherilyn Sarkisian on May 20, 1946. She became a 60's pop sensation at age seventeen, a 70's television fixture, and into the 80s and beyond -- an Academy Award winning Actress, official Diva, and all around Icon.
In addition to the Oscar, Cher has also won a Grammy, an Emmy, several Golden Globes, and, lest we forget, a Peoples Choice Award. Not to mention being incarnated in doll form by Mego (1976) and Mattel (2000 to present) both with Bob Mackie designed wardrobes.
Cher is also the only solo female recording artist to have records chart in the Billboard Top 100 in each of the past four decades.
Topics for conversation:
How many total sequins has Cher worn over her career?
How old would she be in Bob Mackie years?
~Discuss.
Conception Classique de Mode de la Semaine
Late 50s fashion became more architectural and streamlined. Some of the fussier details prevalent since the late 1940s became more subdued, forms came to rely more on sculpting than copious fabric volume. Not that there wasn't still plenty of volume involved! The Dior influence was still strongly felt, but this is also when the more modern Hubert de Givenchy came into his own, reaching prominence through his film wardrobe for Audrey Hepburn in Sabrina, and patronage by prominent families like the Kennedys.
MrMartha presents today a gorgeous design for a tea length gown, certainly intended for after five, but wearable to all but the most formal evening events as well. The princess lines swoop from the strapless bodice to the very full but controlled skirt. Quantities of crinoline petticoats worn beneath the heavy overlay of lace would have ensured the shaping. The addition of the lace Fichu, a capelet tied at the front, gives a distinctly french flair to the ensemble.
The design does owe a strong debt to Givenchy, and MrMartha can imagine it being worn in one of those wonderful 50's musical films, the model in the sketch bearing a strong resemblance to actress Vera-Ellen, star of films like Call Me Madam.
Tuesday, May 19, 2009
Rosa Practica ....the Practical Rose Guide
The photo above shows MrMartha's hillside garden last summer, at the height of its first rose bloom cycle. (This year, the plants are a bit slower and blooming later, due to Seattle's incredibly harsh weather this past winter.) Click on the photo to enlarge view, and back button to return to post.
MrMartha has a weakness for roses, and, obviously, they are very prevalent in the garden here.
Many gardeners, however, shy away from the rose.....Common complaints: not an attractive plant, too much work, too temperamental, susceptible to too many diseases and problems. All can have valid points in their own way, but most are just excuses. The attention that roses do require must be balanced with the joy and pure visual impact that well cared for rose bushes can provide in the garden.
They are unsurpassed as cut flowers, and just one or two varieties -- carefully placed in even the smallest garden, or grown in pots on the patio -- can add amazing impact and visual punch to any outdoor space.
Yes they do require attention, regular dedicated attention, but not in an excessive way. If you choose your varieties with care, based on their needs, strengths, and flaws -- as well as your level of commitment to their care -- you can enjoy beautiful plants and bountiful blooms without subjecting yourself to huge amounts of effort.
Read More for MrMartha's tips on successful rose growing and additional photos. A must if you are thinking about adding your first rose bushes to the garden, if you have existing rose plants that you wish were performing more strongly, or if you are an experienced rosarian who knows there is always something new to learn.
The main factor with growing beautiful roses is the regular attention. The plants will not thrive without a little special treatment, and a level of dedicated maintenance and prevention. What is required, however, is far from Herculean....regular fertilization, pruning and shaping, deadheading of spent blooms, and disease control. 
MrMartha has about two dozen rose bushes, and estimates that each requires an average of about 30 minutes per month in time and attention. So, doing the math, that works out to about three hours a week to maintain a fairly large collection of roses....not really all that much time spent, given what happens in return.
General Knowledge and Research.
Learn about different types of roses, discover what is most successful for the needs of your garden, your location, and the level of care and attention you are prepared to provide. There are great resources online, and it is worth spending some time doing a little research. Rose Magazine Online is an excellent place to start if you are a novice, with lots of great info for the serious rose grower as well.
Selecting Varieties.
MrMartha admits to often choosing his own roses based on the name of the variety -- and what it evokes in MrMartha's memory, or by falling in love with a particular bloom -- and not doing the further research about the particular plant to fully understand its strengths and weaknesses. It's good to be a bit dispassionate in the selection process, and look at the ratings and facts about of a particular variety before totally falling in love with a specific plant. A great way to browse and learn is at EveryRose.com, you can narrow your search by color, type, even name attributes....its an amazing database -- a wonderful way to get lost for a while, and learn in the process.
Planting, Watering, and Fertilizing. 
It is worth taking a bit of time to understand how to prepare your planting area, the best way to place and situate your plantings, as well as spacing and sun requirements. Fertilizing is a very simple aspect of growing roses, and can be as easy as sprinkling an all purpose granular fertilizer every few weeks during the growing season, or as complex as a difficult cake recipe. Just depends how much time you would like to devote. Spring Valley Roses has great information about planting and general care.
Pruning and Disease Control.
It's important to prune your roses correctly in the spring, and to also understand the proper way to deadhead blooms and shape the plants during the growing season. There are simple principles involved, but it is worth taking a bit of time to understand the concept and what is best for the plants. The University of Illinois Extension has wonderful information about the art and science or pruning Roses. North Carolina State University Extension has well written and easy to navigate information about Disease Control. You can also find links to information about Natural Disease Control Here.
A few things MrMartha has learned and would like to recommend.... 
** Adding cut (natural -- unchemically processed) human hair to the planting hole will give added complex nutrients to the root system, slowly breaking down and feeding the new plant as it establishes. You may get a funny look at the salon when you ask to have your cut hair swept into a Ziploc bag to bring home, but your new plants will love it.
** Epsom Salt, from the drugstore, promotes enzymatic activity in the soil, and basal stem breaks resulting in more blooms. Add a quarter to half cup of granules around the base of each plant when you do your regular fertilization.
** Roses benefit from regular shallow soil cultivation in the root area. Just barely scratch the surface, the first inch or so, kept loose and free, will help water get to the roots and aerate the soil.
** Roses love water, approximately an inch a week is most desirable...BUT.....keep the water off the foliage, water only at the base of the plant. Overhead watering can encourage or spread disease. Mulching the perimeter of the plant but keeping the mulch a few inches back from the actual crown of the plant will allow a nice basin area for water, and then help keep the plant moist after watering.
** If you live in the Northwest, Coastal areas, highly humid areas, or if you just cant resist choosing plants that have known issues with disease, it is better to be proactive and keep diseases from establishing. There are several natural sprays for this process, but MrMartha admits to using a chemical Fungicide/Insecticide spray every 10 days from early spring to mid summer, and then again as needed at ANY sign of a problem. It is much easier to keep your plants healthy and disease free, than to try to clear some nasty infestation that has gotten quickly out of hand.
** Well tended plants are happy plants! Paying attention to deadheading, pruning, fertilizing, watering, and some preventive disease control, will give you strong, attractive, showstopping roses, with just a reasonable amount of attention and care. Extra fussing and serious pampering is not required, but can be fun sometimes!
Monday, May 18, 2009
EASY Thin Crust Whole Wheat Pizza....At Home
MrMartha loves Pizza....well, MrMartha loves GOOD Pizza. The cardboard crust frozen varieties, and assembly line delivery products, are NOT good Pizza in MrMartha's book.
You can have your own, really good, Homemade Pizza -- in not too much more time than it takes to order, pick up, and bake from your local 'take and bake' shop -- and it's so much better! Just keep a few rules in mind, be as creative as you like with toppings and flourishes, and you will always have a wonderful and satisfying treat!
The simple crust recipe is incredibly easy if you have a food processor, and not much more difficult if you don't.
The basic steps: Prepare the dough, allow it to rise while you assemble the toppings, form the dough into crusts, add toppings as desired, bake quickly in a very hot oven, and enjoy! The process is even faster if you have premade the dough, and have it at the ready in the refrigerator or freezer.
Read More for full recipe, step by step photos, and additional tips. It really is easy as pie....Pizza Pie!
Whole Wheat Thin Crust Pizza Dough
Yield: 2 large round, or approximately 6 smaller free form Pizzas.
The dough can be divided and frozen for up to 3 months, thaw overnight in the refrigerator before using.
2 Cups Bread Flour
1 Cup Whole Wheat Flour
1 Teaspoon Salt
2 Tablespoons Vegetable or Olive Oil
1 Cup warm (110 degrees) water
2 Teaspoons Active Dry Yeast
Pinch of sugar
Fill a liquid measuring cup with hot water for a minute to warm the cup, and empty it.
Place 1 cup warm water into the prewarmed measure, add the yeast and pinch of sugar, stir.
Allow to sit for a minute or two till the yeast dissolves and starts to bloom (gets opaque and foamy).
Place the flours, salt, and oil into the work bowl of a Food Processor.
With the processor blade running, add the liquid yeast mixture, process for about 1 minute till the dough forms an elastic ball and cleans the sides of the bowl. The dough should be soft but have body. Add a bit more flour if it seems sticky, or liquid if dry.
Place the dough into a clean oiled bowl, flip the dough ball over to bring the oiled surface to the top. Cover with clean towel or plastic wrap and allow to rise, 30-40 minutes till doubled in bulk, and a finger impression pressed into the dough remains indented without resistance.
Make ahead -- Prepare the dough the night before, once in the oiled bowl and covered with plastic wrap, allow to rise slowly in the refrigerator overnight. Remove from the fridge a bit before final prep to take the chill off and return to room temperature.
Punch down the risen dough, and allow to rest for 5 minutes.
Grease well with vegetable shortening: round pizza pans (for large pizza) or flat baking sheets (for smaller free form pies).
Preheat the oven to 500 degrees, and make sure one of the racks is at the lowest level.
Divide the dough into desired portions, and press out with fingertips until uniform thickness -- approx 1/8 to 1/4". (After making your own pizza a couple of times, you will discover what your personal preference is regarding crust thickness.)
Spread the crusts lightly with Pesto or your preferred sauce (see Tips) -- 1 to 2 tablespoons for smaller pizzas, a bit more for larger. Don't use too much sauce.
Sprinkle lightly with grated cheese -- all Mozzarella, or a blend. The cheese should be evenly distributed over the crust, but you should still see some sauce on the crust.
Add toppings of your choice -- chopped artichoke hearts, pepperoni slices, thinly sliced or chopped onion, quartered olives, thinly sliced fresh tomatoes, and/or thinly sliced bell peppers or mushroom. Whole or chopped fresh basil leaves are a nice summertime addition. Sprinkle the top lightly with parmesan cheese if desired, and italian herbs, or an herb/sea salt blend, like Tuscan Sun from Whole Foods.
Note: Do not overload the crust with toppings, choose two or three, at most, for each pie. If you are making several small pizzas, you can vary the toppings on each.
Place into the very hot preheated oven, and bake until the crust edges are browned, and cheese is melted and bubbly -- 
approx 10-15 minutes depending on your oven and how brown and crisp you prefer your crust and toppings. Watch carefully when baking at high temperatures -- lift the edge of the crust with a spatula to check, and if browning too quickly on the underside, move to a higher oven rack. If baking more than one sheet at a time, rotate baking sheet positions in the oven after about 5-7 minutes.
For crispiest crust, use a long wide spatula and slide the small pizzas from the baking sheet when just about done, directly on to the oven rack, and bake for another couple of minutes.
TIPS:
Yeast: If you bake much at all, it is better and more economical to buy yeast in larger glass jars, and measure it yourself. Most envelopes of Active Dry Yeast contain 2 1/4 teaspoons, so you can substitute one scant envelope of yeast in this recipe (check your yeast envelope to confirm).
Flour: For the white flour, MrMartha likes to use higher gluten Bread Flour (now available at most Grocery Stores), but All Purpose is just fine. You can also omit the Whole Wheat and use only White Flour -- Bread or All Purpose -- instead.
Quantity: If you want to make less dough, cut the recipe in half -- EXCEPT use the full amount of yeast. MrMartha prefers to make the full batch and freeze any extra.
Sauce: Use Prepared or Homemade Pesto, or a jarred red pasta sauce like Classico. You could also use a prepared Alfredo sauce with additional chopped sauteed garlic if you prefer a white garlic sauce. DO NOT USE TOO MUCH SAUCE....just a very light coating -- the crust should not be swimming in sauce.
Cheese: You can grate your own Mozzarella, but Mr Martha prefers to use a purchased pre-grated Pizza Blend cheese mixture. Fresh Mozzarella is also a wonderful treat, but watch the baking extra carefully as it burns more easily.
Toppings: Use your creativity and your own personal taste....the key is to keep your combinations simple, and not to overload the crust with Toppings.
No Food Processor? Stir the crust ingredients together with a wooden spoon until well incorporated, turn out onto a floured surface, and knead by hand until the dough becomes smooth and elastic (approx 3-5 minutes).
Saturday, May 16, 2009
Dessert of the Week....Candied Orange Cake
MrMartha loves desserts that look elaborate, taste incredible, but are actually quite simple to create. (you never have to tell anyone how easy it was!)
This moist orange cake ring is topped by a simple glaze, and finished with overlapping slices of homemade candied oranges. It looks like it came from a good boutique bakery, but is easily created by enhancing a boxed cake mix, and some easy garnish techniques. Served with a bit of sweetened whipped cream, the nicely flavored cake is balanced beautifully by the intense and slightly bitter pure orange taste of the candied slices.
Read More for the Recipe and How To.
You will need -
boxed orange flavor or yellow cake mix,
eggs and oil,
several fresh oranges,
confectioners and granulated sugar.
To candy the orange slices: 
Combine 1 1/2 Cups each granulated sugar and water in a wide shallow pan, and stir over medium heat until sugar dissolves and liquid clears. adjust stove to keep the pan at a low simmering heat, and add approximately a dozen 1/4" thick slices of navel Orange. Immerse the slices in the syrup and cook slowly, stirring and turning occasionally, for about 30 minutes until the peel turns from white to translucent, but the slices are still firm and intact. you dont need to constantly monitor this, but do check regularly to be sure it isnt getting too much heat.
Remove from heat and allow slices to sit in the syrup until cool. Remove to a wire rack set over a sheet pan to drain. Reheat the remaining syrup and boil down to reduce until slightly thickened.
Make the cake according to package directions with the following substitutions: Use Orange Juice instead of water for the liquid, and add 1 tablespoon of grated orange zest. If you are using a yellow cake mix, also add a teaspoon of pure orange extract, or substitute an orange liqueur like Grand Marnier or Cointreau for 1/4 cup of the liquid.
Grease a Bundt or tube pan, and then coat with granulated sugar instead of flour. Alternately, you can create individual dessert servings in cupcake tins. Bake according to package directions.
Prepare a simple glaze by heating 1/4 cup of the orange poaching syrup and 1 tablespoon of butter together until the butter melts. Add a pinch of salt, and approx 1 1/2 cups confectioners sugar, stirring until smooth and about the consistency of very heavy cream.
Place the cooled cake on a serving plate and drizzle with the glaze. Allow glaze to set slightly. Add the orange slices in an overlapping ring around the top. If desired, allow to set for about an hour, and then glaze the orange slices with more of the reserved syrup from a pastry brush, to give even more sheen.
For individual desserts, place a small cooled cake 'top down' onto serving plate, coat with a bit of glaze allowing it to run over the edges. Center one slice of candied orange on the top. Cut another orange slice in half, and place on either side of the cake. Add a small dollop of whipped cream on top of each garnish slice, just before serving.
Thursday, May 14, 2009
The Right To Bare Arms
If, like MrMartha, you have been wowed by both the style and substance of our new First Lady...
MrMartha would like to make a suggestion.
Check out the great site Mrs-O.org. They do an amazing job chronicling both the wardrobe and the good works of our incredible First Lady.
If you catch Mrs. Obama on the news or in an online photo -- and are wondering more about what she is wearing, or the cause she is promoting -- they are the place to check for up to the minute info.
MrMartha enjoys Mrs-O greatly.....and so will you!
Conception Classique de Mode de la Semaine
MrMartha loves fifties era fashion, and has amassed a great collection of midcentury fashion design sketches .
The 1950's were a restrictive time in many ways, and fashion reflected that as well. While the designs and the lines of the clothing are amazing, MrMartha can't imagine they were much fun to wear, given the medieval corsetry and quantity of foundation garments required to make the looks work.
Still, they are amazing as a concept and fun to look back upon. MrMartha hopes you will enjoy viewing some of the designs from his archive.
Today's style shows two variations that capture some of the main essences of 50's fashion -- the narrow 'dressmaker' suit, and the large full skirted dress that had been popular since Dior's New Look of the 1940's. Both are topped off with self jacket details, and that other 50's essential, interest at the bustline....despite the prudishness of the 50's, there was certainly no lack of interest in the bust!
Wednesday, May 13, 2009
A Million Dollar Bathroom
Well, maybe not a million -- but a couple gallons of paint and a weekend of your time, and it will feel like it is.
Any bathroom benefits from a new coat of paint, especially if it's been more than a few years since the space last had some attention. It will be fresher, seem newer, and put you in a better mood when you start the day.
If it's a powder room or guest bath, have some fun with it....think of it the way you would a fashion accessory, like a slightly outrageous hat....you can be more dramatic, because you aren't in there all the time. If it is your main bath, you may want to take a more restful or spa-like approach, but still make sure to add a strong dose of personal style. So, just do it....you know you want to!
Go get a bunch of paint chips, even in hues that you might not immediately consider. Spend some time thinking about the color and considering the options, and also think about accessories...updating pictures and replacing towels. Do you want a new theme in there or just a fresher look? If you are unsure about making a dramatic change, most paint stores will now mix small containers of their colors so you can paint a large test square -- but remember the existing color will influence any new color you test, so take that into account.
Spend one day doing prep work: a thorough cleaning, repair any grout damage, reseal the sink, prep the walls by filling holes and doing any sanding. Keep an eye out for any old paint drips, they can suddenly be very visible with new paint. Carefully mask off tile and fixtures. If there are several old coats of paint, or you are making a dramatic color change, you may want to put a coat of primer on the walls and ceiling.
The second day, roll on that glorious new color. Take care painting details and small areas with a good quality brush, and enjoy the transformation. Then, live with it a few days before adding accessories or purchasing new towels.
In our example, a bathroom with great bones, but a tired, dated, 'Southwest themed' yellow paint was ready to be refreshed....a new icy robin's egg teal color works to make the wonderful tile pop and modernize the whole space.
A collection of Chinese Export porcelain in the Canton Rose pattern, picks up and accents the main and trim tile colors, as well as the new wall color. The porcelain pieces used as wall decorations create a wonderful mood, and give a subtle theme that doesn't hit you over the head. One final note, all the porcelain was purchased as lots on eBay with a budget limit of $5.00 per piece!
For a comparatively small investment in work and time, you'll realize a huge difference -- in a space that you can be a bit indulgent with!
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