MrMartha has had an interesting experiment going on the past several weeks: Growing Coleus from Seed.
Coleus are such wonderful and versatile plants, with incredible variety in shape and colorations....although, at 4 or 5 bucks for a 4" pot from the nursery, building an interesting collection of these surprisingly accomodating annuals can get quite pricey -- very quickly.
Trying to grow Coleus from seeds has been an interesting, eye opening, and frustrating experience, which is hopefully now about to pay off with some amazing results.
The seeds themselves are all but microscopic, they sprout as incredibly delicate seedlings, and seem to take a long time to get established and strengthen....
but it is nowappearing that it is all time well spent.
ReadMore about the details, and some additional photos of the progression.
MrMartha started the seeds in small 6pack type pots in new sterile potting medium. Indoors in early April, under plastic covering, with a soil heating pad underneath the trays.
After several days, the amazingly tiny seedlings emerged, looking like a tiny bit of confetti on top of a human hair.
The growth is slow....but patience pays off. After a couple of weeks, the seedlings can be thinned out (carefully, with tweezers), and the containers moved under plastic canopies -- in a bright light area, with bottom heat continuing.
It was interesting that in searching online for tales of others who have tried growing Coleus from seed, all the posted images would show seedlings up to a few weeks old...but then nothing after that, which made MrMartha think that most experimenters would give up and toss out their trays at that point.....So, intrepid grower, keep the faith -- eventually the gambit pays off (or seems to be)....keep checking back for more updates on MrMartha's Coleus success!
Coleus are also very easy to propogate by cuttings, but that's another post...
Monday, June 7, 2010
The Great Coleus Experiment -- Starting Coleus Plants From Seed.
Sunday, March 7, 2010
MrMartha's OSCAR Pics......
MrMartha is actually not going to (even remotely) predict who will win.
Of course MrMartha will watch the telecast, how could one not....even though MrMartha has actually only seen one of the Best Picture nominees, and a couple of the acting award hopefuls.
Of course MrMartha will watch the telecast, how could one not....even though MrMartha has actually only seen one of the Best Picture nominees, and a couple of the acting award hopefuls.
What MrMartha loves about the telecast is the absolute overblown archaicness (not a real word according to Dictionary.com -- but you know what MrMartha is trying to convey.)
It's not often they provide four hours of network primetime, to telecast a show that actually has 90 minutes of content.
And, lets face it, we watch for the fashion....good, bad, and Diorable....you just can't not watch.
Some FABULOUS photos from the more classic era of the Academy Awards are HERE, courtesy of Life Magazine Archives. Grace Kelly and Audrey Hepburn in the same photo....those WERE the days.
Thursday, March 4, 2010
Tying the Second Knot -- Interim Updates --11 weeks out
Most of the broad aspects of the happy couple's wedding day (third week in May) are starting to take shape for our favorite bride to be. Big decisions have been made....and now it is time to start making decisions on more of the "fine tuning" details.
The photo shows a view of the restaurant where both the ceremony and reception will happen. MrMartha thinks the deep ochre walls will be a stunning contrast to the ivory of the brides gown, and will make carefully chosen flowers really pop.
MrMartha has suggested some of the art on the long wall be removed and replaced with large central focal point (perhaps a "wall corsage" of curly willow with floral accents). Whatever materials are used for that focal point will be restated as additional decorations attached to the beams above and also in the area where the actual ceremony will happen.
The goal is not to transform the restaurant, but to enhance it....to make a space that is very familiar to the wedding couple into something just a bit more memorable, and special, for their big day.
The restaurant itself is very informal, so MrMartha has suggested that the bride may want to select and provide her own choice of table linens and napkins to make the space a bit more formal for the event.
The tables are smallish, which means there is no need for large centerpieces, and whatever the overall floral decorations will be, they will likely be limited to one or two different types of blooms, in a monotone palette, but used en masse.
ReadMore for the current status of details and decisions about: The Bride and her attendents, the invitations, and the venue.
The bride and her attendants:
As noted in the previous post, the bride has chosen her dress and is selecting accessories that will match and complement her choice -- whether to wear some sort of headpiece, gloves, etc.
The bride has decided not to have designated attendants, as far as maid or matron of honor, etc. The groom to be's young grand daughter may be designated an informal flowergirl.
At first, the bride was unsure about whether to ask her father to walk her down the aisle, whether that might seen too archaic -- MrMartha advised that it would be both perfectly appropriate and absolutely charming -- so the current plan will be for the bride to be escorted about half way by both her father, and her stepmother, and then she will walk the rest of the way on her own. MrMartha thinks there is a lovely symbolism there, including the family members, and her own independence. Nobody, however, will be 'giving the bride away'.
The Invitations:
The bride and groom have already utilized the ubiquitous Evite to send out a 'Save the Date' message to their wedding guests.
While sending out the actual invites to the ceremony and reception by email would be HIGHLY FROWNED UPON by MrMartha, it is a perfectly acceptable way to give the guests a little advance notice.
The couple is still making final decisions on the wording and the style of the invitations....but will need to finalize that within a week, to get them ordered, then have time to get them addressed without rushing, in order to get them into the mail sometime between Easter and TaxDay.
The Venue:
As noted above, a favorite restaurant of the nuptial couple has been engaged for the event. The ceremony will happen in the very late afternoon/early evening, with a cocktail buffet reception following.
The restaurant has a definite and somewhat quirky look -- with a strong personality in the decor.
Choosing an established restaurant versus a more neutral space -- like a hall or hotel banquet room -- has both benefits and limitations. It is easier to put an imprint on a more generic space, but there are definitely ways to personalize an established restaurant space.
MrMartha is currently helping the bride determine how to do just that....what the layout should be for both the ceremony and the reception...where in the space the ceremony should happen, etc. As well as decorations, flowers, and the rest of the big picture.
From there, still to be determined will be the smaller details like guestbook, favors, specific menu choices, cake.....(whew, MrMartha is getting a bit lightheaded just typing all that....but it will all come together and happen beautifully!
Seeds of Change.....Gardening From Direct Sown Seed
MrMartha has been thinking about what to do with the garden this summer. With less than a year in the new house, and having spent most of that (so far) concentrating on the interiors, very little has happened with the exterior landscape. Rather than putting a large investment into big shurbs, trees, and pricey perennials, MrMartha is planning to watch the landscape for a full summer, and then start to determine what the major changes and significant plantings should be.
For this interim summer, however, MrMartha is going to experiment with all kinds of plants from seed.
There are several borders and perimeter areas of the current landscaping that were cleaned out and groomed, but then never replanted. As MrMartha didn't move into the house till July, most of last summer saw those beds lie fallow and dusty....but this year, MrMartha is going to use them as a grand experiment of growing flowers and vegetables from seed sown directly into the ground.
MrMartha was always a bit afraid of seeds....preferring to start with seedlings in ponypacks or flats, and transplanting them into the garden. That will still be the case for tomato plants, but everything else will be direct seeded this year. MrMartha discovered some coupons that allowed him to acquire a large quantity of seeds for next to nothing. (A Walgreens coupon offered 5 seed packs for a dollar, and local FredMeyer Garden Center has seed packets at 50% off through March)....so the great seed experiment commences....
ReadMore to find out what MrMartha's plans are.....
For flowers, MrMartha is going to use a warm intense palette of reds and oranges, with yellow and even some magenta for accent. Tall Zinnias, bright Cosmos, and the lesser known Tithonia (Mexican Sunflower) all come easily from seed, and will be massed together in what will hopefully be a big profusion of blooms.
Vegetables and herbs, including Dill, Chard, and Squash will be mixed in with the flowers. Pickling Cucumbers, Beets, Radishes, Beans and Lettuce will be grown in areas that are less focal in the landscape.
Basil and tomatoes will be grown in large pots on the deck where they thrived after first moving in last summer. Marigolds and Coleus will be grown in pots as well.
MrMartha will be reporting regularly, so keep checking back to see how this grand experiment works out.....he has already started to amend the planting beds with bags of compost and manure, and will begin planting with Chard and Beets this weekend. Coleus seeds will also be started indoors in the next few days.
MrMartha has also received some wonderful gardening questions from blog readers and will be answering those over the next few weeks as well!
Thursday, February 18, 2010
Tying the Second Knot...planning update: The Bride's Gown
MrMartha has been working with the bride to be -- regarding the plans, choices, and logistics for her upcoming nuptials, many aspects are starting to take shape.
The location and date have now been determined. The ceremony and the reception will be held at a charming small restaurant with a lot of built in charm, and the guest list will number around 60 or so.
We are currently planning the overall look and style of the event, including decorations, flowers and table considerations. Additional, smaller details -- like guest book, favors for guests, the brides accessories, attendants, and a myriad of other considerations, are being discussed as well. MrMartha will continue to update and report as decisions are made. Currently, the focus is on invitations, which need to be ordered soon, and sent out several weeks in advance of the ceremony.
The big news is, that the bride has selected her gown for the ceremony -- and it is just about as different as it possibly could be -- from what was worn at her first wedding in the mid eighties. The photo above shows how radiant a bride she was the first time around....while her posse of admirers were taking fashion cues from Miami Vice and the Preppy Handbook....(Don't fault MrMartha, who was a fan of bow ties at the time!)
What was an appropriate gown for a girl in her early twenties, getting married in a tiny country church, with a garden reception following, is worlds away from the sophisticated woman that she has become.
Read More to learn details about her new gown choice, and how the rest of the ceremony and reception will take their cues from the detailing on her gorgeous and fashion forward selection.
Spoiler Alert: If you know the bride, or expect to attend the wedding -- and want to be surprised by her gown, please dont expand this post! This means you, Mr Bridegroom.
The bride's first wedding gown actually managed to sidestep a lot of the excess of the "Dynasty" eighties. It was charming and relatively simple, compared to the huge lace and pearl encrusted meringues that dominated bridal fashions of the time, however, it still had a lot of details that were very much of the post "Princess Diana" era -- A fitted bodice with lace overlay, puffed sleeves, and a full skirt -- were all trends of the time.
Please note, to preserve the surprise of the bride's gown, the full length image shows a similar design, which caputures the feeling of the garment overall. The detail photo is from the actual gown.
Her new gown is a dramatic long sheath, with draping along the bodice at both the front and back, closely fitted through the mid section, and a narrow but not hobbled skirt, with a slight train at the back.
The ivory tone fabric has a lot of liquid movement, and will be perfect for a late afternoon ceremony and early evening reception.
The shoulder straps are net, heavily embroidered with crystals and pearls, which also runs along the bust peeking from under the draping.
There is a wonderful contrast between the simplicity of the gown overall, and the elaborate shoulder details.
The bride will not wear a traditional veil, but is considering a variety of 'low key' headpiece options. Her bouquet will likely be very simple and architectural -- again a big contrast to the bursting cushion of flowers that comprised her first bouquet.
The current discussion is to use the idea of the beaded detailing of the gown as a point of departure -- for the decorations and look of the ceremony, and also to restate the crystal and ivory theme in other aspects, like the corsages, boutonnieres, and table centerpieces.
MrMartha's Awesome Savory Onion Marmalade
There is nothing quite like that deep rich onion flavor that is especially evident in certain foods....think classic French Onion Soup, or a long cooked pot roast smothered in slowly braised flavorful onions.
You can get that wonderful flavor anytime, if you do a little advance work, and keep a jar or two of MrMartha's Onion Marmalade at the ready in your refrigerator.
Quantities of sliced or diced onions are cooked very slowly, with gradual additions of just a few carefully chosen ingredients to deepen and bloom their full flavor....vermouth, sugar, salt, and balsamic vinegar, are all that are needed to end up with a final result that is exceptional in taste, stores well, and can be used in literally dozens of ways to make a quick meal, snack, or appetizer taste like you have spent hours on it!
The process is simple, but it does take some time, and cannot be rushed. It does not require constant monitoring, but it will need regular attention. Its a perfect project to do silmultaneously with other extended kitchen activities, or when have to stick around for a couple hours waiting for a delivery, or serviceman.
The recipe itself is more about technique than a specific recipe.....quantities can be adjusted to your taste, and ingredients can be added or substituted depending on your preferences. MrMartha will give you the basic technique, which you can then change at will.
Read More -- for the many ways to use this flavorful and versatile condiment, as well as the recipe with step by step 'How-To' photos.
Once you have the completed marmalade stored in the refrigerator you can use it in so many wonderful ways --
In cooking: Add a spoonful to simmering soups for depth of flavor. Top a Pot Roast, Brisket, or other braised meat dish with some of the onions before cooking, and then serve more of the marmalade warmed on the side. Serve on top of, or as an accompaniment to, steak, chops, chicken, or slices of Meat Loaf. Add a little of the marmalade to cooked vegetables...especially good with Brussels Sprouts. Incorporate some of the onions into a quiche filling, frittata, or other baked egg dish.
For Appetizers or snacks: Warm slightly and spoon over Brie Cheese. Use as a component or topping in Bruscetta. Chop a quantity and add to softened cream cheese for a wonderful oniony spread, or stir into sour cream for the most amazing onion dip you will ever experience.
Bottom Line....if you think it will add something to just about anything you are cooking or preparing....it probably will! Don't be afraid to experiment! The marmalade will keep perfectly in the fridge for a couple months or longer (if it lasts that long!) -- just date the top of the jar, and after several weeks watch for any evidence of mold or off odor.
Note -- that it is just as easy to make a double batch, and have two pans going on the stovetop at once...saves steps and time, and you will have lots on hand!
MrMartha's Onion Marmalade
6-8 Medium to Large Onions, variety of your choice
2 Tablespoons cooking or olive oil, plus 1 Tablespoon of butter
3 Tablespoons White Vermouth
1/4 to 1/3 cup Brown Sugar
1/4 to 1/2 cup Balsamic Vinegar
Large Pinch of White Sugar
Salt to taste
Currant Jelly or Plain Pectin (optional)
Peel the onions, and make sure to peel off any additional outer layers below the peel that seem overly thin or papery.
Slice the onions into rings, or chop the onions -- your preference, MrMartha prefers a combination of both.
Melt the butter with the oil in a large skillet over medium low heat. Add the prepared onions and stir and toss carefully to coat with the oil. The pan should be more or less full with onions.
Cook the onions slowly, till they soften and start to become transparent...the timing on this will vary depending on your onion variety, pan, and stove....but will likely take 20-30 minutes, or longer. Stir the onions occasionally but regularly during this period.
The onions should NOT be allowed to brown, so continue to lower the heat as necessary.
Add the vermouth and continue to slowly saute the onions until the liquid has absorbed and evaporated.
Add the brown sugar and continue to slowly saute and regularly stir the onions for another 10-15 minutes, until the start to take on a lovely browned tone.
Add the Balsamic vinegar and continue to cook until mostly incorporated and absorbed. The onions should start to take on a lovely, almost creamy, texture, but should still be holding their shape -- you don't want to end up with mush.
To finish, turn up the heat slightly, and add a large pinch of white sugar. Stir more frequently until the onions carmelize to a slightly darker tone, but are still soft and moist. If you prefer a glossier texture in the finished marmalade, stir in a couple of spoons of currant jelly, or plan liquid pectin, right at the end of cooking.
Taste the final product, and add salt to taste if needed. Place into clean glass jars, and store covered in the refrigerator.
This also makes a wonderful hostess gift if placed into a smaller jam jar, and presented with a tag that includes some use and storage suggestions.
Wednesday, January 27, 2010
Tying The Second Knot....Planning the Encore Wedding
One of MrMartha's dearest friends of long standing will be getting married for the second time in about four months.....
(MrMartha didn't want to say she is one of his 'oldest' friends -- far from it)
Best Wishes (to the bride to be) and Congratulations (to the groom) are well in order.
MrMartha will be helping as an informal advisor to the process, and be posting regularly about the planning and preparation leading up to the big day. Anyone on the path to fresh nuptials can benefit greatly by following and learning from Bride Lesa's process.
Any wedding is always a big undertaking, even if it's to be a simple day overall. Knowledge is a key to success. Second weddings are often much different than first weddings....as tastes and life experiences have likely changed in a bride since her first trip up the aisle. The next wedding is often smaller and simpler. Conversely, a second bride who eloped or had a small wedding the first time around, may elect the big event for her encore.
NOTE: (MrMartha has been informed that the preferred term for remarriage, of late, is 'Encore Weddings' -- however, MrMartha does not approve. Encores are usually hastily arranged and quite short in duration -- or may be a literal repeat of something which has already happened... none of those would bode well in a new marital future.)
In the coming weeks, we will examine Bride Lesa's choices regarding locations, food, cake, guest list, invitations, decorations, gown, and overall tone and theme of the event. MrMartha hopes to give the Bride some valuable guidance and suggestions, and will enjoy chronicling and sharing the process with you.
Click on the STYLE link at the upper left, to sort all the wedding related posts!
Tuesday, January 26, 2010
Conception Classique de Mode de la Semaine
Is it just MrMartha, or does the model in this sketch look suspiciously like a very young Joan Collins?
Here, the classic New Look silhouette from the late 40's is taken forward into the fifties with just a bit of streamlining (though still yards of skirt) and some very modern detailing in the origami folds of the bodice -- which are again today at the fashion forefront, in John Galliano's recent Haute Couture collections for Christian Dior.
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