MrMARTHA

The Great Coleus Experiment -- Starting Coleus Plants From Seed.

2010-06-07T20:10:00.000-07:00

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...

MrMartha's OSCAR Pics......

2010-03-07T16:26:00.000-08:00

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.

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.

Tying the Second Knot -- Interim Updates --11 weeks out

2010-03-04T15:14:00.000-08:00

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

2010-03-04T15:03:00.001-08:00

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!

Tying the Second Knot...planning update: The Bride's Gown

2010-02-18T14:14:00.000-08:00

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

2010-02-18T13:52:00.000-08:00

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.

Tying The Second Knot....Planning the Encore Wedding

2010-01-27T16:43:00.000-08:00

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!

Conception Classique de Mode de la Semaine

2010-01-26T17:08:00.000-08:00

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.

Easy Foolproof Slow Roasted Standing Rib Roast - Prime Rib for a New Years splurge!

2009-12-28T14:20:00.001-08:00

A Standing Rib Roast can strike terror into the heart of even the most seasoned cook. Part of it is not wanting to ruin such an expensive cut of beef....part of it is just not undertaking the roasting process very often, and being fearful of the task.

It's really quite simple, and is ridiculously easy if you keep the overall plan in mind ...Sear on the stovetop till a perfect brown.....roast long, low, and slow.....watch your meat thermometer....slice and serve.

A big Rib Roast is certainly a splurge in all but a carte blance food budget, but they are often on sale near holidays. Even at full price per pound, you can serve six for less than two prime rib restaurant dinners would cost.

MrMartha likes simple sides -- perfectly cooked green beans, with some crisped bits of fresh leg of pork (thank you Gale), silky mashed potatoes with butter, and really good rolls. Horseradish Sour Cream is traditional as sauce on the side. A simple salad and low key dessert are all you need to make a flawless special occasion dinner....or to make any dinner a special occasion.

Read More for full directions on the roasting process, and step by step photos.

The concept -- is to brown the outside of the roast first, this is neccessary because roasting at the low temperature will never crisp the exterior.
The long slow roasting period at low temperature gradually warms the roast, and leaves it perfectly juicy with a wonderful balance of textures.
There is no need to let the roast rest, it will serve perfectly direct from the oven. The roast will also hold perfectly for an hour or more in the oven at 150 to 175 degrees.

These directions are for a 3 rib, 5 pound roast, which has had the meat sliced from the bone plate, and then reattached with string -- most butchers do this, or will if asked. Sometimes this is called "Golden Lion Style" . MrMartha prefers the roast cooked just past medium rare, with a slight ring of darker color on the perimeter, with a lovely but warm pink center. If you prefer a rarer roast, it is also easily acheived.

You will need a roasting pan with rack, heavy dutch oven, meat thermometers (MrMartha prefers using both a regular and an instant read), vegetable oil, salt, pepper, and garlic powder if desired.

Remove the beef from refrigeration about 2-3 hours before you plan to begin roasting, approx 20 - 30 min per pound, depending how warm your kitchen is.
Preheat the oven to 325 degrees.
Dry the roast with paper towels to remove any surface moisture.

Sear the roast on all sides in 1/8" of oil heated to hot but not smoking. Use the sides of the dutch oven to brace the roast as needed, and be very careful not to splash oil as you reposition the roast. Allow the roast time to turn a deep rich color, and make sure you have given attention to all parts of the roast.

Position the roast on the rack in the roasting pan, seating it with the bones down. Sprinkle liberally with salt, freshly ground pepper, and a little garlic powder if desired. Insert regular meat thermometer diagonally into the center of the roast, being careful not to go all the way to the bone. Make sure it is at an angle that you will be able to see through your oven window.

Place the roast into the oven, and immediately lower oven temperature to 225 degrees.
Allow 20-30 minutes per pound or fraction of a pound roasting time. Watch your thermomenter, and remove from oven when the roast is 125 degrees for very rare, 130 for rare, and 137 for medium rare.

MrMartha prefers to build in a little extra time, feeling it is better to hold the roast at serving temperature, rather than to hold the guests waiting to be served.....so calculate how long your roast should take, and then add an extra hour of time.

When the roast reaches the proper temperature, just remove it from the oven for a few minutes while the oven cools, and then return it, uncovered to the oven now set for 150 to 175 degrees. It will hold perfectly for an hour or more.

There is no need to allow the roast a long rest before carving, though five minutes or so is not a bad thing. Remove the roast to a carving board, snip the strings, and separate the bone section from the meat, slice the roast to your preference. (MrMartha likes a three quarter inch thickness) Use your longest sharpest knife, and make long strokes for the most beautiful slices. Place on warmed platter to serve.

A Thanksgiving Appetizer Surprise....MrMartha's Cheese Turkeys!

2009-11-19T10:28:00.000-08:00

MrMartha was trying to come up with a fantastic and unexpected little appetizer tidbit to take along to a Thanksgiving gathering. Being that MrMartha was not cooking and serving the full dinner, it seemed appropriate to lavish a little attention on the process, and come up with something fun. In 60s cocktail speak, what would be called a "clever hors' d oeuvre" -- which one would nibble with a "smart cocktail".

These little gems have a very retro feel to them....in one sense they seem to have stepped out of Better Homes and Gardens circa 1967, but at the same time, they are guaranteed to be unexpected and totally charming.

The recipe is simple and tasty, the wafers can be baked more simply as rounds -- but forming the little turkeys, and seeing the looks on peoples faces as they examine them, is more than worth the little bit of extra work in preparation.

Read more for the recipe, and to see just how simple the process really is.

Cheese Wafer Turkeys

3/4 cup Butter
1-2 cups Grated Cheese (see note)
1 tsp Worcestershire Sauce
1 tsp Dry Mustard (prepared dijon or brown mustard can be substituted)
1 tsp Salt
Dashes of Tabasco or Hot Sauce

Note about Cheese. Traditionally these are made with sharp cheddar cheese, you can get a different result by using a swiss or a pepper cheese, or Parmesan always works too.
Grate the cheese a couple hours ahead, spread on a sheet and leave to air dry for a few hours.
Use the lesser cheese amount for a firmer "shortbread" cracker.
Use more cheese to get a softer texture.

In a food processor, place the flour and half the cheese, process in small short bursts, until cheese is very finely chopped. Add the rest of the cheese and continue to process until incorporated. Add the rest of the ingredients, including the butter, and process till well combined.

For Wafers, form into logs with half dollar width, wrap in waxed paper and chill or freeze-- until slicing before baking.

For Turkeys, place dough into cookie press with "camel" disc, and make 2 dozen camel forms. Switch to "wreath" disc, and press out a dozen wreath forms. CAREFULLY lift up one half of each wreath form, and place against camel to form tail feathers.

Sprinkle before baking with grated Parmesan Cheese, Kosher Salt, cracked pepper, finely crushed parsley, or herbs. Use just one, or a combination.

Bake on a very VERY lightly greased baking sheet at 375 degrees, until lightly browned -- may be baked longer, until darker brown and crispy, if that is what you prefer.

Adventures in Homemade Pectin

2009-11-17T15:33:00.001-08:00

Contrary to popular conception (which MrMartha most heartily encourages), not everything MrMartha does is a raving success (at least not the first time).

An example of MrMartha
"learning by doing" -- and not quite succeeding the first time around --happened with a certain, now infamous, chocolate mousse filled cake.
The fact that one cannot rush the final assembly process resulted in near disaster.
The importance of inter-step refrigeration was learned as MrMartha watched the whole cake structure slide into a precarious angle -- While being transported by car.
Quick action involving a fast food chopstick from the glovebox saved it. Luckily, it still tasted wonderful, even if it will be forever known by the guests attending that dinner party as The Leaning Tower of Cake.

Please pardon MrMartha, as he has digressed off topic.

The most recent learning experiment has been with homemade pectin.
MrMartha loves to preserve, and there is just nothing like homemade jam from perfect fruit....so why wouldn't it be even better (and less expensive) with homemade pectin? A noble thought AND a quest.

MrMartha has only one word for you. Unpredictability.

The pectin extraction process is both easy and somewhat miraculous, with a tiny bit of high school chemistry thrown in. Unlike packaged commercial pectin, however, you cant be quite sure how it will behave, and how your recipe will work. The main thing seems to come down to how long to boil in order for it to jell, but not to turn into something in between a rubber ball, and the worlds firmest aspic.

Read More for some details of MrMartha's exciting adventures with pectin, and you too may want to learn the delights of this archaic but fascinating process.

The extraction process is very simple:

Cut up your desired quantity of unripe green apples,
Place in a large kettle with just enough water to barely cover.

Cook slowly for several hours, till the mixture disintegrates into a watery applesauce mess, with skins and seeds floating in it. MrMartha has been cooking the mixture for about 4-5 hours, stirring occasionally but regularly, with good result.

Strain the resulting mass into cloth lined colander set over a clean bucket or tub.
Add a bit of lemon juice to keep from darkening.
Let the pulp drain overnight, but do not squeeze or press on the solids.

Check the pectin for jell by putting a Tablespoon full of the liquid into a cup of rubbing alcohol.
The resulting mixture should mound up and stay on the end of a fork when pulled up out of the alcohol. Discard your test sample.

If it seems too loose, boil it down by 20% or so, to reduce volume.

Place the pectin into clean jars or freezer containers and refrigerate or freeze till needed.

More information about the science, and additional detailed instructions can be found at these two great links:
Organic Gardening, homemade pectin article

Wildflowers & Weeds, homemade pectin article

MrMartha's follow up post, which will be published soon, will cover how the homemade pectin behaves -- and what MrMartha is discovering are the keys to its successful use. Check back if you want to learn more....plan to go pick some green apples next spring, and try it yourself!

MrMartha's AWESOME Raspberry Thumbprint Butter Cookies

2009-11-05T10:07:00.000-08:00

This is one of MrMartha's most popular holiday cookies....friends wait all year to savor these incredible morsels. The dough recipe is only 4 ingredients, and while they take a little time to shape and finish, they are well worth the effort.

The keys to success:
** USE ONLY real butter -- these cookies are so simple, that using good real butter is critical to making the best cookie.
** Use strained or seedless raspberry jam -- you don't want a bunch of seeds ruining the look of the finished cookie.
** If the first batch of cookies seems to spread too much during baking, pop the cookies into the fridge or freezer for a few minutes, on their baking sheets, before they go into the oven -- and lower your oven temperature 25 degrees.
** The recipe doubles easily (or even triples if you have a heavy duty mixer with large bowl) -- so make lots!
** MrMartha likes these to have a strong almond flavor, so usually doubles the almond extract amount of the original recipe.

Read More for the easy Recipe, additional photos, and detailed preparation and baking directions.

RECIPE:

2/3 Cup Sugar
1 Cup Butter, softened
1 teaspoon Almond Extract (or more to taste)
2 Cups All Purpose Flour

Raspberry Jam for filling, and melted White Chocolate or simple glaze for topping.

Cream together Sugar and Butter with the Almond Extract, at medium speed, till light and fluffy - a couple of minutes.
Stir in flour with mixer on low speed, until well combined, with uniform texture -- do not overmix.

To prepare in advance for baking later:
On a waxed paper lined baking sheet, pat the dough out until it is uniform thickness of approximately 3/4".
Use a bench scraper, spatula edge, or knife to score the dough into 3/4" squares, so that you end up with uniform cubes of dough.
Place the whole sheet into the freezer until solidly frozen. Transfer the dough cubes to ziplock bags, and store in the freezer for up to 3 months.

To complete the cookies:
Thaw the frozen dough until it softens and is pliable.
Take each cube of dough and roll between palms into a ball shape.
Arrange the balls on an ungreased baking sheet with approx 2" spacing between the balls of dough.
Use your thumb, index finger, or some sort of blunt, round end tool, to make an indentation in the top of each cookie.

Place approx 1/2 cup of Raspberry jam into a small ziplock bag, and seal. Cut a small corner off the bag, and squeeze a small dollop of jam into the imprint of each cookie. It doesn't take much -- 1/4 to 1/2 teaspoon per cookie. If you have any concerns about how much jam to use, bake a couple of test cookies with varied amounts of jam.

Bake at 350 degrees for 10 to 12 minutes. The cookies should barely color with just a tinge of golden tone, they should not have much color, and they should not be overbaked.

Allow to cool slightly on the sheet, and then transfer to waxed paper or wire racks to cool.

Melt 1/2 bag of white chocolate chips, slowly (30 second increments in the microwave), stirring between each heating until just smooth. Place the melted chocolate in another ziplock bag, cut off a tiny corner, and add a squiggle of the white chocolate to the top of each cookie.
If you prefer, a simple powdered sugar glaze can be drizzled on instead.

Store the cookies in airtight containers, stacked in single layers with waxed paper in between each layer. These will keep perfectly and taste just baked for about 10 days. They are certainly still good after a couple weeks...if there are any left!!

Conception Classique de Mode de la Semaine

2009-11-02T12:58:00.000-08:00

MrMartha offers up some vintage fashion confections with a double shot of pink today.

The mid fifites were really the apex of giant ballgowns, and these two sumptuous designs certainly illustrate that particular point in all of its voluminous lushness.

The strapless gown with the twisted bodice detailing is reminiscent of many gowns worn in sophisticated 50's comedies, but something about it just screams "There's No Business Like Show Business" and the image of Ethel Merman shoehorned into it.

The gown with the off the shoulder ruched detailing is strongly reminiscent of something Audrey Hepburn could have worn in "Roman Holiday" and every inch the princess she would have been!

Viewed together the designs have stepped right out of another Audrey Hepburn movie, "Funny Face" -- and the fabulous Think Pink montage which ends with models in giant pink ballgowns twirling around amid confetti to song lyrics:
"Go out dancing, but just remember one thing....
you can get a little wink
if you got a little pink
In your swing....."

Baking Incredible Holiday Cookies... without losing your mind....Just Dough It

2009-11-01T09:17:00.000-08:00

Is it the same for you every holiday season....you wish you had baked some awesome cookies, but you just didn't get around to it?
How nice it would be to take a lovely tray of indulgent delights into the office, or effortlessly produce a plate of flawless little confections when a friend stops for a cup of coffee. (or a demitasse of espresso as the case may be.)

Are you that person who never quite gets around to that concentrated flurry of baking....despite all your good intentions?
Well, Are You?

It's ok, MrMartha understands, and would like to provide some simple tips....so you CAN be that other person -- who does bake!

MrMartha has a rather checkered, if proud, history of baking nearly 1000 cookies each holiday season...and not just any cookies mind you, but artful little tidbits -- that always inspire a careful once over with the eyes, before being popped into the mouth. MrMartha doesn't expect you to bake 1000 cookies....well not this year anyway....

But truth be told, it will be very simple for you to have 4 or 5 varieties of very nice cookies on hand through the holiday season, and they ship beautifully --MrMartha packs and ships plates of cookies perfectly all over the country, and the recipients are just thrilled. Plus, it's always so nice to give or share something that we have put ourselves into.

THE OVERALL PLAN:
MrMartha will be posting favorite cookie dough recipes a couple times a week through the holidays.

Take one or two nights a week, and give yourself a half hour after dinner to put together a batch or two of dough, portion it, and then get it into the freezer.

Pick a Saturday or Sunday a week or two before Christmas, or take one of those vacation days you still need to use, invite a friend over to assist, and bake all of your premade doughs production line style. Separation between the dough prep and the baking makes the whole process so SO much simpler and easier....and is certainly time saving as well as sanity saving.

TO DO IN THE NEXT FEW DAYS:
Get your basic supplies on hand....
Grocery stores will be having pre thanksgiving sales on most baking staples, so make sure you have at least 10 lbs of Flour and Sugar, Several pounds of butter (MrMartha does prefer to bake with real butter...not just for flavor, but for texture -- but you can always use have butter and half good margarine or high quality shortening.)
Get some good Vanilla, and make sure Baking Powder and Soda, are in stock.
Watch for Chocolate (white and semisweet) Chips, and nuts on sale, and stock up when you see excellent prices. Its best not to skimp on the chocolate, but any of the good national brands work fine.
You may also want to have some Almond Extract, Raspberry Jam, Cocoa Power.

KEEP CHECKING BACK.....MrMartha will walk you through this and you will astound yourself!

A Solution For The Green Tomato Conundrum

2009-10-27T11:22:00.000-07:00

Have you been looking longingly at all the green tomatoes remaining on your plants, knowing they will never ripen, but wishing they didn't have to be sacrificed to an upcoming frost?

Go pick them now, and make MrMartha's Green Tomato Salsa!

It's easy to prepare, incredibly tasty, uses just a few simple ingredients, -- and if you don't want to process and preserve your salsa for long term keeping, it also stores beautifully in the refrigerator for several weeks....if it lasts that long!
This salsa is wonderful just as it is. Enjoy it with chips--over burritos--stirred into a Mexican Chicken and Rice Casserole, or added to just about any Mexican recipe.
For an extra treat with chips or as a condiment, dice a couple of ripe red tomatoes and finely chop some fresh cilantro. Stir both into the green salsa for a fresh and complex taste that everyone will rave about.

MrMartha actually makes this salsa twice during tomato season. Once during midseason with green tomatoes culled from the plants to encourage the remaining fruits to ripen more quickly, and again at the end of the growing season, to utilize all the remaining green fruit which will not end up ripening on the plants.

Read More for the simple recipe, and additional 'How To' photos.....then enjoy buen tomate verde!

MrMartha's Green Tomato Salsa

Note -- This recipe makes a salsa that is somewhere on the milder side of medium hot. MrMartha figures it's easier to add additional heat later on, than to be stuck with a huge vat of salsa that makes smoke come out of your ears....Taste the cooked salsa and add additional heat to your preference.

The recipe can easily be cut in half if you have a lesser quantity of green tomatoes available. You could also use Tomatillos instead of green tomatoes.

10 Cups cored, coarsely chopped, green tomatoes (approx 5 lbs)
4 Cups chopped onions
2-3 Cups chopped peppers
(Mr Martha uses a combination of Jalapeno with some Red Bell Pepper for color. If you are using milder chili peppers like Anaheims, or including chopped bell peppers, use the larger quantity. MrMartha prefers to remove the seeds and inner ribs from the Jalapeno's to decrease heat a bit, but that is up to you).
1 Cup white vinegar
1/2 Cup bottled lemon juice
6 cloves garlic, chopped
1 Tbsp salt

Combine all ingredients in a large saucepan or dutch oven, and slowly bring to a boil, reduce the heat and simmer slowly for about 20 minutes -- or until all components are soft, but still retaining texture.

Remove a bit of the salsa, cool slightly, and taste for desired level of heat....
If needed, add your choice (or combination of ) cayenne pepper, cumin, chipotle chili power, or additional bottled hot sauce -- to taste.

Ladle the hot salsa into clean hot prepared canning jars, wipe the rims and set the lids.
Process in boiling water canning bath for 20 minutes (pints) or 35 minutes (quarts)
Remove from the water bath and allow to cool, check the seals.

If you prefer not to process for long term keeping, store jars in the refrigerator and use within a few weeks.

MrMartha likes to use both pint and quart jars....The pints make wonderful gifts -- and the quarts are best for home, because it disappears so quickly!

Celebrating a Centennial Birthday...with Paper Dolls

2009-10-22T10:40:00.000-07:00

MrMartha went to a Hundredth Birthday Party the other week....but it wasn't what you might think.

Two of MrMartha's dearest friends since 7th grade are twins -- and they both just turned Fifty!

They had requested no gifts at their party, but MrMartha had to do something cute and unexpected to commemorate the event....so the thinking cap went on....and the answer was PAPER DOLLS!

Not just any paper dolls, mind you, but a snapshot in time of the twins. Circa 1971-72 when MrMartha first met them. Both of the dolls are wearing McMurray Jr High PE uniforms, and their extra outfits, while not specific replicas of the twins clothing of the time (MrMartha's memory is not THAT exact), captured the spirit of the era. MrMartha was actually channeling Jan and Marsha's Brady Bunch outfits.

Lesa and Heidi have been wonderful friends for nearly 38 years, and it was really fun to figure out a little project that would remind them of our shared history, as well as allow others at their party who may not have known them for as long -- or may not really know them together as sisters -- to learn a bit more about them and their history.

MrMartha framed one copy of the paper dolls to have on display at the party, put personalized copies for the birthday girls into commemorative folios, and then printed enough extra copies so that other party guests could take one as a souvenir of the occasion.

This is a super idea that is easily replicated, and could be a marvelous and unexpected gift for just about anyone celebrating a milestone birthday, graduation, wedding shower, etc....by taking a specific point in their life and history and turning it into a fun vignette.

The essence of paper dolls is their charm. Simplified shapes, and cute caricatures are much more fun than exact portraits or excessive detail.

There are lots of resources online for templates and ideas.....One that MrMartha investigated before starting this project is a wonderful archive of vintage Betsy McCall paper dolls which have that same fun 'snapshot of a moment in time' aspect that MrMartha was trying to capture. (really worth a look even if you aren't contemplating this project)

Read More to find out how (relatively) simple it is to create your own version of this idea.

The simplest way to achieve a great result, if you are not an awesome freehand artist (and MrMartha is certainly not!) is a combination of scanning and tracing (and rescanning and retracing), combined with a simple graphics program like Microsoft Paint. Find some templates or ideas you like online, or scan some vintage photos of your subject, and print them out. Then, trace the outlines and simplify, while you adjust and add aspects specific to the one you are aiming to evoke. This process takes a little time, and probably a few trys, but you will soon come up with something you like. Use tracing paper, a light board, or just tape the paper layers to a window. Scan your initial design, print it out, and then continue to adjust and retrace as needed until you are happy with it.

The completed original doll and costumes can be colored with markers, watercolors, etc, before your final scan, or you can rescan it in black and white and then use your graphics program to add color. Use the graphics program as well to add headlines and additional text. A short paragraph about the honoree describing some history, or bit of triva that may not generally be known, is a nice addition.

Keep in mind, the doll isn't meant to be a perfect portrait of the one it commemorates, but it should capture a sense of them, and have some whimsey. Do an image search for "vintage paper dolls" and also for "Betty and Veronica" or other comic book type drawings, and look at how those artists simplify facial features. Try to capture the general shape of the persons face, and things like upturned or long nose, etc -- but the overall love put into the project is a lot more important than an exact likeness!

MrMartha's Mid Century Design Primer

2009-10-16T16:58:00.000-07:00

MrMartha has been transforming some very uninspired mid century spaces into something he hopes is going to be quite special.
As the new house was quite literally a blank canvas -- wimpy dead white walls with bad paint job, semi neglected tile work, badly chosen replacement light fixtures, and really zero percent creativity evident -- in anything done during the past 30 years.

Just how to bring the space back to a vibrancy, how to show off the mid century bones (and bells and whistles) that attracted MrMartha to the residence in the first place, has required some real thought. MrMartha will share photos of how the new place is coming together soon...but for now, lets focus on general mid century design trends.

The idea of MidCentury design seems to sort of congeal into a lump in most peoples minds (or at least those who think about it), fusing things that were actually popular within a span of about 30 years. The broad term refers to design between the late forties and the mid seventies.

(MrMartha's definition of mid century does not include the styles of Moderne or Art Deco, while they happened in "mid century" in terms of the calendar, they really are separate, stand alone styles.)
The apex of classic mid century design to MrMartha is circa 1962-65 -- but still has to include many, many icons that were designed much earlier, or still to come in the future.

Just like the fashions of 1955 were radically different than those just 10 years later in the late 60s, what was considered shockingly modern decor around 1953 would have seemed comical and frumpy by 1966. Times, trends, fashion, technology, and sophistication all changed radically in that turbulent period, and interior trends reflected it all....and, as with anything involving fashion, it did so in both tasteful, and very tacky ways.

To map out a design plan for a "current take" on the best of mid century, is walking a fine line in some very wide shoes. Things designed only a few years apart can seem very divergent and clashing when displayed together....but objects from the earliest years of mid century design (let's call that Post Moderne) really can co-exist with the height of 60s mod, and everything in between can be combined, if they are selected with care and sensitivity.

For MrMartha's own piece of mind, in trying to assemble the right formula of objects, MrMartha made some arbitrary divisions to determine what the identifiable trends and styles were, within the overall style umbrella of the full era.

Read More to learn more about MrMartha's take on the evolution of the styles, and some great photos of period interiors.

50's Modern: Took traditional furniture forms and stripped off some of their fussiness -- sofas lost arms, design details got simpler, fabrics were nubby tweeds and brightly printed barkcloth. Objects often took their shapes from an organic base, and nontraditional materials like Fiberglass began to find their way into the living space.

The buzz word for the most severe version of this look is "Atomic" decor -- though some call it Kitsch, if the decor focuses on the more outre' aspects of the aesthetic -- or Retro if it combines styles and trends from across all of mid century design.
And, just as Tomorrowland at Disneyland seemed outdated and arcane soon after it was built, so did many aspects of 50s Modern. For an easy timeline of this trend, think about the evolution of the Ricardo's couches during the 'I Love Lucy' series.

(yes, that is Liz Taylor)

60's Modern: This is the classic "Danish Modern" aesthetic. Simple spare and thin forms, design decisions often outweighing considerations of comfort.

Pendent lights in bullet or globe shapes were often seen. Boomerangs, jet wings, and that ultimate "Century 21 Worlds Fair" icon, Seattle's Space Needle, were all inspirations for furniture and objects -- designed for, and representing, the projected speed of life in the Jet Age, as things sped towards a future that was still expected to be just like the Jetsons.
This particular look is illustrated well in the office sets of "MadMen" which capture the whole idea of it with breathtaking correctness.

60's Contemporary: Consider this sort of the filtered down vernacular of "High 60's Modern". that doesn't mean it was bad, but a lot of this look did disintegrate to that lowest common denominator "Levitz" look.
The best examples of this style were quite wonderful...MrMartha likes to refer to this style as "Haute 60's".

For a quick mental snapshot of the style, picture Laura and Rob Petrie's ranch house in New Rochelle, from the original "Dick VanDyke Show". For the upper end luxe version of this look, Betsy and Don Draper's redecorated living room on "Madmen" hits the mid century nail right on it's vintage head.

Hollywood Post-Regency: Ah, now MrMartha is getting a bit arcane. The current rage for the generic decorating term "Hollywood Regency" which originally referred to a 1940s based theme, is at present, so all encompassing in its reach, it may as well be called 'black hat' -- it really be nearly anything (do an ebay search). There was a mid century offshoot of the original purer style. It took higher end designer furniture, often very sculptural, and added that trademark hollywood glitz.

Playing with scale was a hallmark of this vein of midcenturia, large sculptural clocks, gold and metallic details, swag lights that managed to be simultaneously whimsical and grave. This is mid century design gone over the top....either in a very good way.....or in a 'bad accident but I have to stare" way.
An offshoot of this style would be the big trophy homes in Palm Springs by architects like John Lautner with their amazing interiors.

70's Modern: MrMartha, having lived through this era with great disdain, finds it far too painful to discuss. For everything you need to know about 1970's decorating....watch an episode of "That Seventies Show" in syndication ---they nailed it!

What is -- Tomato Pulp Fiction?

2009-10-13T18:51:00.000-07:00

The Category: Violent Vegetable Films for $800
The Answer: Name of Tarantino's sauciest movie.

MrMartha has had a summer of voluptuous ripeness,
blushing orbs peeking out from their lacy corsets,
low hangers waiting to be firmly grasped .....
STOP THAT TRAIN OF THOUGHT !! -- MrMartha is talking about Tomatoes!

Upcoming tomato posts in the next few days:
Home Canning Tomatoes, step by step.
Green Tomato Salsa -- and you.
An unconventional Jalapeno and Tomato Jelly.
--- Keep Checking Back.

MrMartha got a call from his uncle the other day, asking about Tomato pulp....a viewer had enquired about it, regarding Uncle's youtube video on homemade tomato sauce (also featuring MrMartha's lovely and talented Aunt).
Turns out, there is a lot of superstition and myth surrounding the interior of any given tomato.

The specific Question: Why peel and seed tomatoes when cooking?

The Myths -- seeds are bad to ingest, the interior gel around the seeds can make you ill when cooked, the seeds are exceptionally bitter, and the ever popular -- any Italian cook would rather die than serve a seedy sauce.

The Bottom Line -- you never HAVE to peel or seed tomatoes to cook with them, you can use them exactly as they are after removing the tough core.

The Reasons FOR peeling and seeding:

They make a much smoother and richer sauce if the seeds (or most of the seeds) and watery pulp are removed.

The skins will contract during cooking and become rather tough threads and shreds, so it is really advisable to take a couple moments and peel the tomatoes after a quick dip in boiling water.
Then, cut them in half and use your thumb to release the seed and gel sacs inside. If the tomatoes are very ripe, just give each half a quick squeeze over the sink to get the job done.

Less liquid -- by pulling out the seeds and the more liquid part of the interior, you are putting more concentrated tomato flavor into your recipe, and will not need to cook it as long if the extra watery liquid has been removed.

All of the myths can have some level of truth in them, but a lot depends on the specific variety of tomato.

When you NEVER want to peel and seed tomatoes is when you are making a very quick and simple, fresh tomato sauce....in which case you would chop the whole cored tomato, and cook it till it barely warms through and softens, while releasing just a part of its juices....its the ultimate in simple tomato essence, but really needs a light touch and exceptionally good ripe tomatoes.

View Uncle's video:

Dont forget to click 'Read More' to see The Tomato Gallery.

A group of Midsummer tomatoes, fully vine ripened, with one beautiful fruit topping out at a pound on the scale!

A jumbo tomato on the vine....MrMartha has big hands -- though it's hard to tell in this shot!

The row of potted tomato plants on MrMartha's deck...languishing in almost 14 hours of daily sun during July.

One days harvest in early August, enough for a week of salads, and canning up four quarts of goodness!

Rocky the dog, guarding the crop against a couple of clever gourmet crows, and a single pesky squirrel who had a thing for green cherry tomatoes!

MrMartha's "NOT QUITE Pesto" Basil Cubes

2009-10-12T16:52:00.000-07:00

Are you staring at Basil plants in the garden or potted on your deck -- valiantly trying to hold fast into fall, but starting to look tattered and shopworn?
It's so sad when the vigorous herbs of summer start to whither and fade, looking a bit like Aunt Sally's rather unfortunate slipcovers.
There is still time to sock away all that wonderful pungent flavor of summer -- into little cubes of dynamite that will wake up a spaghetti sauce, soup, or stew.....all winter long.

Not to mention having at hand an almost instant hors d'oeuvre option clear through spring.

If you have the Basil, MrMartha has three words for you.....
oil, Ice tray, freezer.
Well, okay, that's four words.

If you havent grown any Basil this summer, plan for next year, and instead buy a big bag of Basil Leaves at the grocery store or vegetable market (or preferably at a restaurant provisioner that is open to the public).

This is not true Pesto, as it does not include Pine Nuts or Parmesan Cheese. These Basil Cubes are just that....cubes of processed Basil with just enough oil to hold them together and stop oxidation of the leaves. It's SO SIMPLE.....takes no time, and the rewards of encapsulating summer flavor will burst forth in your mouth throughout the dark months.

Read More for the super simple instructions with photos, and a couple of additional easy ideas...

Here's what you do.....

Fill the container of your Food Processor with clean, trimmed Basil Leaves and soft stems (remove the woody, tough stems and leaf bases)
Approximately 8 cups of leaves for a batch in MrMartha's long suffering Cuisinart.

Drizzle about half a cup of decent vegetable oil over the leaves as you fill the work bowl. (doesn't have to be olive oil...but it does bring a lot to the party.)

Turn on the machine, and process while adding up to an additional cup of oil, to make a fairly smooth and glistening paste.

MrMartha prefers just enough oil to allow the Basil leaves to process finely, and hold together. You can adjust the mixture to your own preference by adding more oil, or adding more Basil leaves.....

Transfer the paste in spoonfuls to an Ice Cube Tray, cover the surface with plastic wrap, and place in the freezer till solid. Remove the solid cubes and place into a zipper freezer bag, store in the Freezer for up to about 6 months (After time, the may get some frost on the surface and look a bit dehydrated, but they are still good to go, just brush off the ice crystals with a paper towel.

You can also keep a jar if this mixture in the fridge for several weeks and use it at will. It will keep perfectly, just even the contents after each use, and float a thin layer of oil on top before closing the jar.

You can certainly make traditional Pesto instead, and freeze into cubes the same way. MrMartha is not a big fan of Pine Nuts, and actually prefers substituting toasted and ground Walnuts in his Pesto.

These little magic Basil bullets are incredible stirred into a red pasta sauce, tossed with pasta and some extra butter, and added to just about any soup, stew, or pot roast.

SUPER BONUS:
For a delicious easy nibble with crackers or baguette:

Thaw 3 frozen basil cubes in a small cup, pour or spoon off any liquid that accumulates during thawing.
Use a rotary mixer or food processor to combine the thawed cubes with a block of softened cream cheese. All your guests will be thrilled at something that is much better than Alouette or Rondele products, at a quarter of the cost..... while you smile to yourself with cleverness and frugality.

Fifty Lashes with a homemade, hand rolled, perfectly al dente cooked, Fettuccini Noodle

2009-10-12T16:46:00.000-07:00

MrMartha was addicted to Dear Abby as a child -- back in the (shudder) sixties.

Dear, Dear Abby, such a profound influence at the time when every home got the evening newspaper, had three television channels, and simple practical advice still had some weight.

Abby used to have a phrase she used a lot -- anytime someone was willfully, or passively, neglectful of another. "Fifty Lashes With a Wet Noodle", she would say....

Well, MrMartha has been somewhat sadly neglectful of this blog the past few weeks, so MrMartha hereby submits to fifty lashes with a homemade, hand rolled, perfectly al dente cooked, Fettuccini Noodle, and hereby promises to do better.

It has been a real whirlwind the past couple months settling into the new home (aka CASA MIDCENTURIA), after a decisive (meaning quick, oh so very quick) decision to depart a previous residence of sixteen years.....but MrMartha has been carefully documenting the process and progress, as well as canning projects, and amassing lots of other great stuff, design solutions, and downright super ideas.....now it is time to get it all put together, and share it with those brave souls who follow MrMartha's journey....

Now that MrMartha is back, don't be a stranger.

Ominous fact for the day: The holidays are just around the corner ......(wait, who said that?)
Let MrMartha help you through them.

MrMartha's MidCentury Kitchen.....AFTER

2009-08-17T13:00:00.000-07:00

MrMartha apologizes for not being more proactive with blog updates the past couple weeks.....but now that things are moderating and settling in at the new house, posting should return to a more regular frequency! Thank you to all the followers who have been loyal during this content drought, and a special thank you to those who have sent emails of inquiry and encouragement..

A MidCentury home has a great amount of style and an unmatched quirkiness, no question there. But, when largely intact -- with many original fixtures and systems -- it can be a bit like peeling a proverbial onion...one project exposes problems that lead to three other projects! That is certainly what has happened here. Luckily, MrMartha does not shy away from projects

MrMartha is pleased to note that the main kitchen is now past the paint stage.
READ MORE to see additional photos of the kitchen and learn more about the transformation.

All of the cabinets and integral trim have been done in the same subtle 'Latte' tone, with the ceiling painted in a lighter version of the same color. Given all the variation in the tile colors, it seemed the better option to just paint all cabinets alike, even though it may have been more correct (from a period standpoint) to have used different colors in the upper and lower cabinetry.

It was a bit of an archeological expedition to discover many of the paint colors of this kitchen's previous incarnations evident on inside drawer edges and other nooks and crannies....everything from a dusky pink, to a rather shocking salmon tone, to a deep forest green, have all been part of this kitchen's past. MrMartha cannot quite fathom what it must have looked like in many of those past color schemes!

Hammerite metallic paint was used for details like switchplates and for the trim strip between the tile work and the lower cabinets, it ties the newer stainless steel appliances together with the more vintage aspects of the kitchen, and helps unify things nicely.

The turquoise color on the walls has worked out well, though it required a lot of mixing and remixing of paint on the fly to get the exact right tone. In the end, it had to be assertive enough to balance off the yellow backsplash tiles, but not so strong as to totally take over the space. MrMartha feels he found an excellent balance. Adding some wonderful old MidCentury 'school cafeteria' chairs in a deeper turquoise, and matching that with a very simple gingham valance over the sink window, have added a nice note of punch and counterpoint to the wall color. Next will be deciding what to hang on the walls, and decorative accessories.

One note about the wonderful chrome and resin chairs....they were a find on CraigsList, and ended up costing $15.00 per chair! They look perfect in the space, are both a great scale and quite comfortable, proving once again that it's possible to be both very frugal and very stylish!!

Take a Break For The Worlds Best Apple PIE !

2009-07-23T13:13:00.000-07:00

MrMartha has been painting like crazy the past few days....a further update on that will follow soon.

MrMartha has been influenced a lot by his incredible Grandmother. She just turned 90 years old on July 1, still lives on her own, and is pretty remarkable in a lot of ways.

Everyone who knows her also knows that she bakes one of the best Apple Pies on the planet.

Recently, MrMartha's Uncle documented the process on video, and Grandma has actually figured out her recipe (she always just "did it by feel" so was tough to get the actual ingredient quantities).

MrMartha hopes you will enjoy a visit with his Grandma, and even if you are scared of baking...try the pie recipe...you won't regret it!! (click on the video box to get larger full format video)

The Paint Store Follies

2009-07-20T21:40:00.000-07:00

MrMartha has been suffering from Paint Paralysis the past ten days or so. It's a common but little studied malady that affects even the most ardent and color sure deadeyes among us.

It's that horrible chasm stretching in between "pretty much deciding on a paint chip" ------- and committing to having gallons of it mixed.

The more timid among us will opt to have some sample quarts mixed up and paint a bunch of test swatches -- drawing comfort (and perhaps insight) from this interim step. Not, however, those of us who take pride in knowing we can differentiate puce from cerise or heliotrope. With our eyes closed. In the middle of a bad dream.

MrMartha seems to have no trouble with puce vs cerise, especially since neither of those colors are in the palette for MidCentury Manor. The subtleties of turquoise, it would seem, are another matter. And, browns are absolutely deadly.

Luckily, MrMartha has an incredible local paint store, all they do is sell paint....no uber-chain--mega-mart-- home-improvement-supercenter--paint department for MrMartha. No way -- no how. The local option is always desirable, so long as it is quality and has competitive prices.

Today, MrMartha discovered that even with his proven history of dead reckoning skills, and a very sure eye -- one can never, never ever, trust a paint color to not be a complete surprise when it morphs from 4 square inches of chip, to a large expanse of surface.

Actually, it is not that bad. MrMartha was, in fact, right on the money with two of the colors, and got the third color right, just at the wrong intensity.
The fourth color, however, was so far out of the ballpark, that it's really making MrMartha's brain hurt a little bit just to have to write about it.
The other significant problem -- was an error by the paint store, though it took a bit of time and furrowed brow to figure out it was indeed NOT MrMartha's error, (and it is totally fixable).

Thus, our score, at the bottom of the 9th, with brushes loaded:
MrMartha: One home run, a second home run (when the paint store mistake is fixed), a strong triple, and the most heinous foul EVER.
Paint Store: One unforced error -- to be corrected.

Read More if you would like to know what MrMartha is going to do with all this paint!

As a child, MrMartha always wanted to grow up to name paint chips...it seemed way too much fun to have a job where you did nothing but look at colors and decide what to call them.
(Ambiguous Mushroom? White Hot Sand? Aubergine Over Easy?)
So, it has become a little personal quirk (among so many little personal quirks) for MrMartha to re-christen paint colors selected for projects with new titles.

At this point, the main living areas will be in a wonderful color that MrMartha is calling 'Carnation Leaf' ...a subtle grayed green that should behave like a cool tone in the summer, but still have a lot of warmth to it in the winter. It's a modernized variation on the classic slate green that was so common in mid century decorating.

The main Kitchen is still a bit of a gamble...when working with three strong distinct colors of vintage ceramic tile, the only thing that makes sense is to add three additional colors of paint. Well, it makes sense in MrMartha's world anyway.

At present, the plan is to paint the upper cabinets and ceiling a wonderful shade of cream that MrMartha is calling 'Latte Froth' (it's Ok to be cliche with paint names).
The walls will be a turquoise that is a slight departure from 'ToM (The other Martha) Signature Blue'. Unfortunately, while MrMartha picked a great color, it is too vibrant, so toning it down at 50% with white base should make it exactly right.
The lower cabinets were supposed to be a darkish gingerbread tone...but this is where we run into the big foul. The paint, as ordered, turned out to be sort of electric yellow ochre (filthy lying paint chip).
MrMartha didn't realize that there could be acid color earth tones...
but there you are.
With a little luck, the paint store can work their alchemy with a re-tint, and relax the panicky ochre hue into the rich 'Sticky Molasses' color MrMartha has a clear mental image of.

So, a few days and a lot of masking tape, and we will see how it all comes out....MrMartha will keep you posted. Cross your fingers.

A Magnificent Sunset

2009-07-10T10:10:00.000-07:00

Nothing like a visit from the Welcome Wagon when you move to a new home....

In MrMartha's case, the Welcome Wagon took the form of the most magnificent sunset EVER.
Not a bad way to be welcomed to the neighborhood, and end a first evening in the new home. It was absolutely hypnotic.

The new view is truly magnificent....
almost as exciting as all the wonderful MidCentury quirks inside the house.

MrMartha hopes you have a great weekend ahead!

MrMartha Welcomes you to MidCentury Manor

2009-07-09T13:49:00.000-07:00

Greetings after a bit of a hiatus during the move....
MrMartha has not actually fallen off the face of the earth, it has just felt like it.

Rocky the dog is getting used to his new home -- he is probably adapting a bit better than MrMartha at this point -- but things will continue to come together.....and none too soon, as this is starting to feel like an unsettling dream that one cannot quite awaken from.

The furniture and box moving portion of this adventure is complete, and MrMartha is surrounded by stacks of belongings yet to be unpacked, and furniture pushed helter skelter into the center of the rooms. But, this too shall pass!

A fresh coat of paint in the main rooms will be happening over the weekend and next week, and then the actual settling in can start.

The bones of the new house are great, the vintage details, and even the quirky aspects being discovered, are all going to make this a fantastic place to live -- MrMartha will be sharing the process and transformation with you as it unfolds.

MrMartha also brought many plants and starts from the old garden, and those will get transplanted into the landscape here this weekend as well.

It will probably be a couple weeks before MrMartha's kitchen's are back up and functioning...but lots of great posts with recipes, food, and entertaining ideas will return to the blog soon....
MrMartha thanks you for your patience!

One of MrMartha's New Kitchen's

2009-06-25T13:18:00.000-07:00

It's certainly a case of Back To The Future for MrMartha.

Here are a few BEFORE photos of one of the two kitchens in MrMartha's new MidCentury digs....
Basically good bones, appliances run a bit of the gamut, some have been updated fairly recently, some not so recently. The 'Space Age' (circa 1967) push button cooktop is going to require a rather interesting learning curve, no question there....but MrMartha reserves judgment for the time being.

Funny thing, the wall oven is exactly the same one in MrMartha's Mother's kitchen...so that is certainly familiar.

There is also an in-counter Nutone Kitchen system from the 50's which is presently not working....if any readers have any information about repairing or replacing this bit of formerly futuristic time capsule, MrMartha would love to hear about it.

Like any new kitchen, there will be adjustments, and readjustments....especially after cooking in the same kitchen for sixteen years and knowing the way around it blindfolded! But, hey, life is about change -- right? and it's not just a kitchen, it's an adventure.

MrMartha is anxious to get some new paint on the walls, cupboards, and trim; to change the cabinet pulls, and a few other minor things that will give the space a fresh and totally new look!

The next week is going to continue to be crazy with the relocation, but MrMartha will keep updating progress on the blog as time allows.

Laura Petrie would LOVE both of them.....

2009-06-22T15:28:00.000-07:00

MrMartha just survived a whirlwind several days of preparing for, and hosting, a Moving Sale last weekend... YIKES!! More about that little 'Comedy of Errors' to follow soon.

MrMartha does want to share with you -- two of the bathrooms in the new house... "new" -- as the photos will confirm -- being a relative term.

MrMartha is going to have a lot of fun transforming these spaces -- with just the most basic paint and ingenuity... as they say: a lot of paint and a little ingenuity will take you far (or is it the other way around?).

What the baths lack in the most current level of modern convenience -- like deep multiple sinks, and a large separate shower stall with multiple showerheads (Shower in the current house: MrMartha will miss you most of all !!) -- they more than make up for in functional charm.

How will this end up? Keep checking back.....MrMartha isn's quite sure, and Laura Petrie, if she knows, is keeping quiet for the time being....she just doesn't want anyone getting their big toe stuck in the bath faucet.

Read More for a pic of the second bath, and more of MrMartha's thoughts....

MrMartha will be following his own advice from the "Million Dollar Bathroom" post a few weeks ago....and will of course be sharing the completed results here......this is just a little BEFORE preview.....who says things were dull in the 50's?

Laura Petrie would feel right at home in either of these Mid Century Spas -- the epitomy in their era, of both ease (the abundance of tile), and elegance (the fashion forward -- for the time -- colors). But, the question is, how to keep the integrity of the period, and still drag them carefully forward towards the present day --

MrMartha has a rotating color wheel of paint chips clicking through his brain right now, for both baths.....deepest burgundy? the exact same blue of the fixtures? (probably not -- reinforcing the pink and baby blue theme would make that bath seem like a very sterile nursery!), taupey gray? the same Tiffany-ish blue as the bath in the current house? (MrMartha does love that color, and the pink/oxblood tile combination is exactly the same as the current house) .....or, as they would say in Monty Python --"and now, for something completely different".
If readers have ideas or suggestions, send them by email!

Thoroughly (Mid Century) Modern MrMartha

2009-06-16T11:55:00.000-07:00

MrMartha apologizes in advance that his postings will be a bit erratic over the next couple weeks --
MrMartha is relocating to a FABULOUS Mid Century Modern 1950s home, and that will limit ability to keep up the daily posting that MrMartha tries to maintain.

MrMartha has loved his current home, but is running out of new projects -- both with interiors and in the garden. So, difficult as it will be to say goodbye, the exciting new challenges of:
Decorating the fresh spaces,
Rehabilitating wonderful period details in the home,
Planning and realizing a revitalized garden (from a somewhat currently neglected and tired yard),
will soon be filling MrMartha's project book to capacity.

It will be wonderful to share all of that with the readers of MrMartha's blog... along with the Great Food, Style, and other content and tips you have come to expect from MrMartha...
please bear with MrMartha during this short transition period, and the future will be amazing.

MrMartha will be back to full speed quickly, with tons of new posts -
packed with ideas and suggestions.
Plus, of course, awesome recipes and entertaining ideas -- brought to you from MrMartha's TWO new KITCHENS -- yes, the new house has two kitchens, so MrMartha will have one for everyday cooking, and a second dedicated to entertaining and producing blog posts......how exciting is that? MrMartha is THRILLED!

PLEASE KEEP CHECKING BACK, you never know just what you will find on MrMartha.com --but it will always be interesting, useful, fun, and with MrMartha's definite point of view!

Tomato Plant Update

2009-06-11T08:10:00.000-07:00

MrMartha's Tomato Plants are growing like proverbial weeds....
Here's an updated photo....with a second one taken at planting time for contrast.

View MrMartha's previous post about planting tomatoes HERE.

It's not too late to add some tomato plants to your garden and still enjoy magnificent red ripe fruit this summer...now that we are well into June, just buy bigger plants at the garden center. Make sure to fertilize regularly!

MrMartha's Freeform 'Double Apple' Tart

2009-06-10T22:53:00.000-07:00

Here's a favorite of MrMartha's -- perfect for the upcoming July 4 celebrations, a nice summer dessert when entertaining, or an indulgent weekend treat anytime.

It's known as 'Double Apple' because, before baking, the filling is comprised of both precooked and raw apples. The finished tart has a wonderful contrast in textures, as well as incredibly rich and complex flavors.
The freeform crust shaping is simple to achieve and gives the tart both a casual feel, and a certain easy elegance. Just about any type of apple can be used, adjust your sugar amount up and down a bit depending on level of tartness or sweetness of your variety. Golden Delicious are always easily available, and hold their shape fairly well when cooked....but dont be afraid to experiment.

By combining the two different apple preparations in the same tart, you get an intensely flavored, softly textured apple mass as the main focus, with a decorative, slightly chewy, layer of thinner apple slices above. The freeform crust holds it all together nicely. While there are a few steps involved to get a beautiful result, it is really not that difficult, and well worth the effort.

A hint to save time -- you can easily use prepared refrigerated pastry dough...it's not quite the same as homemade, but if you are dough-o-phobic (get over it!) or short on time, it will work. Just be sure to allow it to come to cool room temperature and roll it out slightly thinner than it comes from the package before using.

Read More for the Full Recipe, Step by Step Instructions, and More Photos.

1 Recipe of Pastry Dough for 9" double crust pie, or package of premade refrigerated Pastry Dough (if you dont have a favorite recipe, some excellent options from well known cooks and chefs are HERE. )

6-10 apples depending on size. about 6 cups overall when prepared.
1/2 to 1 Cup Sugar (to taste)
Pinch of Salt
2 Tablespoons Butter
2 Tablespoons Flour (adjust a bit if needed, depending on liquid amount exuded from apples.)
1/2 Teaspoon (or to taste) Ground Cinnamon or Apple Pie Spice Blend (optional)
Good squeeze of Fresh Lemon Juice (optional)

Additional sugar and butter to top tart before baking

1 Egg beaten with 1 Teaspoon of Water -- for Pastry Glaze
2 Tablespoons Apricot Jam -- to Glaze Apples

Peel and pare the Apples. Slice into 1/4" wedges, until you have a generous 4 cups worth.
Melt the butter in a non stick pan that will hold the apples without over crowding.
Add the apples and cook over medium-low heat until the start to release their juices and just start to change texture and become slightly translucent.
Stir and toss carefully, so as not to overwork the apples -- you want nice slices, you dont want them to disintegrate.
Add the sugar, flour, and salt, add cinnamon and lemon juice if desired.
Continue to cook briefly till the juices of the apples thicken.

Remove from heat, transfer to a heatproof bowl in a shallow layer, and allow to cool completely.

Meanwhile, slice the remaining apples approx 1/8" thick, and toss lightly with a little lemon juice and sprinkle of sugar.

Roll out pastry to a round approx 16" diameter for a single large tart. Working with a round of pastry that size takes a little dexterity, so you can also divide the dough in half and make two smaller tarts, or into quarters and make four tarts.

Position the dough onto a sheet of baking parchment , a Silpat, or directly on a flat baking sheet.
Place the cooked apple filling into the center of the pastry so there is a border of pastry remaining 2-3" all the way around.

Place the remaining raw apple slices in a decorative radiating pattern over the cooked filling as shown in photo. Carefully fold the pastry up and over the center filling, being careful not to break or rupture the crust. Do this slowly, deliberately, and -- as Julia Child would say, "with the courage of your convictions" -- and it should go just fine.

Sprinkle a little more sugar over the raw apple slices, dot a few thin slices of butter around the apples as well, and lay a round of waxed paper lightly over the exposed filling. If the crust seems very soft, pop the baking sheet into the freezer for just a couple minutes to firm it, prior to baking.

Bake in a 400 degree oven for about 10 minutes, and reduce the temperature to 375 degrees. Remove the tart, take off the waxed paper round, and quickly glaze the crust with the egg wash. Return to the oven and bake till the crust is nicely browned, and the sliced apples are just starting to color and carmelize. LIkely about 30 more minutes, depending on your oven.

Remove baking sheet, and allow to cool. If desired, glaze the apples with some heated, slightly thinned Apricot Jam. touch the apple slices lightly with the brush to glaze. if you try to 'paint' the glaze on, the apple slices may shift.

Enjoy the wonderful combination of deep apple flavor in the soft filling, with the slightly chewy texture of the apple slices on top. A little vanilla ice cream, or some lightly whipped cream are all you need to complete this wonderful treat.

One Strawberry Loving Squirrel

2009-06-09T19:08:00.000-07:00

During Strawberry season, MrMartha is visited often by the world's most industrious Squirrel. The quirky rodent lives one lot over, in a stand of Maple trees that dip down close to the north side of the roof here.

The little fellow is very adept....he jumps from the trees down onto the roof, scampers across, navigates down to the deck via a trellis....and proceeds to select only the very nicest, absolutely perfectly ripe Strawberries in MrMartha's potted Strawberry patch. When the berries are at their apex, he visits several times a day, leaving behind his calling card -- the closely chewed hull and remnants of his berry of the moment.

He is absolutely fearless, and apparently has developed a taste for the luscious berries that rivals MrMartha's own passion for the delicious morsels. While store bought commercially grown strawberries have improved in quality and taste by leaps and bounds in recent years, there is still nothing that can compare to the perfection of homegrown, just picked, berries. One just has to be quicker than the Squirrel. MrMartha has eased the competition a bit by planting additional pots of the carefree and easy to grow plants, and remains glad that MrSquirrel has not seen fit to share his secret stash with a bunch of his bushy tailed buddies.

Growing strawberries in pots is simple, can be done on a deck, patio, side of the house or even an accommodating windowsill.

Read More for Details, Tips, and more photos.....

MrMartha has the potted berries growing on a west facing deck that gets good southern exposure and the afternoon sunshine. The pots range from 12" to 16", and have 4 to 6 plants per pot. Currently there are about seven assorted pots, planted with an everbearing variety of strawberry.

The yield repeats every couple weeks, and is enough for snacking straight off the plants, to create a nice dessert, have indulgent breakfast cereal -- and at the first and heaviest fruiting, make a batch of incomparable jam!

Different parts of the country do better with different varieties. Check with your local garden center for suggestions. MrMartha prefers varieties that produce berries on arching chandelier like stems, they stay out of the soil and look lovely lazily dripping over the edges of the pots. Two good varieties for the Northwest are Quinault and Nisqually.

The plants do well with minimal attention. Good basic potting soil, regular applications of liquid fertilizer, and snipping off the runners as they appear are really all that is needed. At the end of the season, allow some runners to grow and develop, tuck those into new pots, to increase your plant count. Strawberry plants do well for up to five seasons, depending on variety, and then start to decline....so if you get into the habit of starting some new plants each season, you will be able to discard older plants that have stopped producing as heavily, while still maintaining a good number of prime healthy plants.

One other secret -- MrMartha top dresses the pots regularly with a mulch of coffee grounds, scratching it into the first inch or so of the soil. The strawberries love a little acid and it helps to retain moisture in the soil, though it does nothing to discourage MrSquirrel!

Ask MrMartha...Some Wedding Conundrums

2009-06-08T17:48:00.000-07:00

Dear MrMartha,
I enjoyed your post of the vintage wedding gown sketch. I have my own wedding coming up later this year, and am thinking about a vintage wedding gown. Do you have any suggestions in that regard? Also, my fiance and I have been having some issues about grooms and ushers attire....how do we understand the options? Is it true that tuxedos should never be worn for a daytime wedding? Thanks for any suggestions.

Dear Reader,
MrMartha congratulates you on your upcoming nuptials, and wishes you a wonderful day, which will, of course, run smoothly as a result of your careful advance planning!

A vintage wedding gown is such a charming idea.....the thought of wearing mother's or grandmother's gown on your own special day is a dear and precious tradition. Often however, the realities of style and sizing -- not to mention how the gown was stored, its condition and level of fragility, can get in the way of that lovely dream. Buying a vintage gown that has no family connection can also be a solution, or be fraught with peril....

MrMartha has some good suggestions for you about gown options in the expanded post, but first some quick notes on dressing your groom.

Wedding attire in general, and especially what the groom and groomsmen wear, has gained a lot more latitude in recent years. In the strictest sense, men should never wear tuxedos before five in the afternoon, but then men should also never wear a wristwatch with a tux....so the rules are indeed tough to enforce!

Traditionally, for a formal daytime wedding, Cutaway coat with striped pants would be worn, and a dark business suit for less formal ceremony. Unless you are marrying royalty (in which case, Congratulations!!) it is unlikely that you will get the gentlemen of the wedding party to wear, what are somewhat demurely referred to, as Morning Suits. It's also likely you may see a basic business suit as not special enough for the occasion. MrMartha sees no problem with your groom and groomsmen wearing simple black tuxedos with understated shirts and basic accessories, especially for a wedding that is after, say, two o'clock, or if the reception will continue past five.

Things to stay away from -- very formal tuxes for a morning wedding (they would look like waiters at a fancy brunch) -- and sherbet colored tuxes with over the top accessories (unless the groomsmen will also be performing as a 70's cover band during the reception.)
For some really amazing information about men's formal wear -- the history, options, the rules (plus how to break them) and some really fun illustrations....check out BlackTieGuide.com.

Read More for additional information and some wonderful suggestions on Vintage Wedding Gowns and the alternatives.

The concerns with Vintage Wedding gowns are condition and fit. MrMartha understands that in general, gowns prior to 1960's vintage tend to be short waisted, tighter in the arms and shoulders, and often just too short for the modern woman's body.

Alterations can be done by a skilled seamstress, depending on the style of the dress. It is much easier to take in a dress that is too large, than to let seams out. Also, there may be visible difference in how the fabric has aged between the exposed portion of the dress and the inner seams. The evidence of the original seams themselves may be impossible to eradicate.

If it is a family gown that you have your heart set on, or a vintage dress you have already identified and fallen in love with because of its design or the lace or trims used, or if there is just a general style or era you have a fondness for, there are still options.

The best solution is likely to have a new dress made in vintage style by a good seamstress. A pattern can be taken from an existing dress, and if the dress is not a family heirloom, the original can be taken apart and the vintage lace and trims reused. Another good option is to find a design you love in a vintage sewing pattern, and have the dress made for you from that. That really gives you the best of all worlds....the vintage design (altered and adjusted as necessary for perfect fit), the ability to choose your fabric and trims (or reuse vintage lace), the security of knowledge that the dress is not overly delicate or of questionable sturdiness due to age (you don't want the arms to shred as you toss the bouquet), and the ability to have just EXACTLY the gown you want. MrMartha knows you will be a beautiful bride, whatever you choose.

A wonderful vintage pattern service, specializing in bridal and formal patterns can be found HERE.

You'd Never Know She's Plastic....

2009-06-03T10:52:00.000-07:00

MrMartha loves statuary in the garden.

There is something about large figures or abstract art works, that really lends a presence and a wonderful counterpoint to the foliage and flowers of the landscape. If used sparingly and properly, they can be wonderful exclamation points that draw the eye, and encourage the garden viewer to take a closer look at the plants around them.

One surprising material -- PLASTIC -- Don't laugh at MrMartha!
The lovely roman lady in the photos may appear to be terra cotta, but she is actually a heavy hollow recycled plastic, she is indestructible and fantastic. MrMartha discovered her at a Lowes Garden Center a few years back, priced under $50.00, and she has been happily ensconced under a Juniper arch ever since. MrMartha added about 15 pounds of sand through a plug in the base to add weight and stabilization. Almost five feet tall, a comparable statue of real terra cotta would be hundreds of dollars, easily subject to breakage and weather damage, and would age in an unpredictable way.

How well does the plastic mimic the real thing? A close friend who had visited the garden many times, and also happens to be an architect with a very good eye, commented about always liking the figure. MrMartha shared the 'plastic secret'. "NO WAY!" was the reply, and he promptly went over to touch the surface, turning back with an amazed look on his face. "Who would have guessed -- it fooled me".

Many other materials are also commonly used in garden sculptures -- we have all driven past the roadside 'cement festivals' where cast concrete in every form from small gnomes to giant Statues of Liberty are lined up. If you stop and look with a critical eye, there are often some gems tucked in amongst the kitsch that is usually prevalent. Cast cement is long lasting, but heavy and difficult to place, especially with larger works. Bonded marble and terra cotta are also frequently used as materials for garden sculpture but they are generally very expensive. Raw and finished iron or metal are also found, but usually in contemporary abstract pieces, or in structural elements like obelisks.

Careful placement is important. Any artwork should further the overall feeling and sense of your garden, not intrude on it. It needs to look like it has always been there, and that something would be missing without it. Sometimes placement is obvious, if you have a spot that just doesn't look 'finished' -- or an area where you are waiting for plant material mature and fill in -- or an obvious focal point that just doesn't look "focal" -- a piece of sculpture or garden art may be just what you need. In those instances, you can seek out and find a piece that is just exactly the right scale and volume for the specific location.

Sometimes the opposite is true -- you are at a garden show, or nursery, and you see a piece of sculpture that speaks to you. By all means buy it.....and then when you get it home, move it around the garden, testing in different spots until it shows you just where it is meant to be. Sometimes a bit of pruning or adjustment of the surrounding plants may be necessary to achieve just the right fit, and adding a base to raise and feature the work may also be necessary.

If you have a spot in the garden that is calling out for "something" -- perhaps a plastic lady is just what you need.

Conception Classique de Mode de la Semaine

2009-06-02T10:44:00.000-07:00

La Belle Mariee

And what a beautiful bride she is.

Another of MrMartha's collection of vintage fashion illustrations, this time a somewhat austere, but most elegant, bridal gown.

While most 50's wedding dresses tend to be thought of as giant ball gown meringues, dripping with lace and full of fussy details, this wonderful exception to the rule is in a class all by itself!

Incredibly simple, with high neckline and three quarter fitted sleeves, the detail and interest coming from gathers along the bodice seams down through the hips, and the attached train at the hips. One can imagine the gown made in heavy satin, or other ultra luxe but simple fabric. While the illustration shows only a small wrapped pillbox cap, it is easy to picture a long luxurious cloud of fine tulle trailing as a veil.

One other interesting note, the bridal bouquet, showing the then current fashion of large sprays of flowers tied with wide satin bows, a wonderful contrast against the simplicity of the gown.

The Worlds Best All Purpose Glue

2009-06-02T10:37:00.000-07:00

MrMartha LOVES Weldbond, The "Universal Space Age Adhesive", perhaps the best all purpose glue available.

MrMartha has used this product to successfully reattach loose slate patio tiles to a cement base, to glue objects onto glass surfaces, for wood bonding, fabrics, general crafts, and many, many other things.

The product will seal all porous surfaces, and according to the label, will also glue foam, plaster, laminates, cork, concrete, china, ceramics, porcelain, marble, corian, gypsum board, leather, and metal.

A favorite with mosaic crafters, the product can be found in larger home improvement and hardware stores, specialty craft stores, and online. MrMartha generally purchases via eBay, and a list of eBay sellers featuring the product can be found HERE.

The large container can be a bit unwieldy for more delicate applications and small craft projects, so for those, MrMartha decants some of the product into a smaller applicator bottle.

Get some now, and you will have it on hand when that next difficult glue dilemma presents itself, or when you are moved to jump into a spur of the moment craft project!
Note that when MrMartha recommends a product, it is only because that product is used by MrMartha, and because the product is judged to be the best option in the marketplace today.

Rose of The Week - The Incomparable Cecile Brunner

2009-06-01T11:51:00.000-07:00

What a magnificent rose. Cecile Brunner has been around since 1894, and for a few weeks every spring, is an absolute show stopper in MrMartha's garden.

MrMartha's plant is about fifteen years old and has grown into a huge magnificent pillar. Trained originally onto a fence, the bush is now at least three times as high as the original support, and holds shape by intertwining its canes. Most commonly thought of as a climber, some would call this rose a rambler.

Officially categorized as a Polyantha Rose, there are also non climbing and 'improved' versions which will flower repeatedly rather than the one grand show each year. The plant is covered with perfect miniature sized blooms in classic hybrid tea shape. Each bloom starts out a sweet blush pink, and fades to a pinkish white tone with age. Every bloom is perfection in its own right, and a large well grown mature specimen of the plant will be blanketed with literally hundreds, if not over a thousand blooms at its peak.

Read More for some additional details about this amazing rose, and more photos of MrMartha's showpiece in full glorious bloom.

The plant itself is nearly thornless, effectively disease free, will tolerate less than perfect soil, and even some shade. While it takes many years for Cecile Brunner to reach the amazing proportions found in MrMartha's garden, the plant will be well established and a beautiful addition to any garden after two or three years. It would do well planted against any fence, along the side of a house, on a strong structural support like an arbor arch or heavy pillar framework. It also takes well to being trained up into another tree as framework.

This rose is also commonly referred to as the "Sweetheart Rose" and also known as Mignon. The new growth appears as a deep rusty red tone, and the foliage when not in bloom is a leathery medium green that provides wonderful structure and background for other later blooming plants planted in front of it, or in the general vicinity. It is very fragrant, and a large mature plant in bloom will scent the entire garden, and probably most of the neighbors gardens as well with it's distinctive classic rose perfume.

Cecile Brunner was originally hybridized by Jean Claude Pernet, père (October 15, 1832 - March 31, 1896) was a French rosarian known for his cultivation of rose cultivars. He was born to a family of rose growers in Villeurbanne, Rhône, near the city of Lyon. His father, Claude Pernet, established a rose nursery in 1845. Cecile was apparently named after the daughter of another rose breeder.

Some lovely photos of Cecile Brunner used in rose arrangements are HERE.

Sunday Afternoon in the Garden...

2009-05-31T13:06:00.000-07:00

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!

The Weekend Gallery

2009-05-30T15:52:00.000-07:00

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/

My, that Caerphilly is geusioleptic.....

2009-05-29T10:09:00.000-07:00

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!

Some Notes on Wedd-iquette

2009-05-28T10:44:00.000-07:00

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!

Bearded Iris in MrMartha's Garden

2009-05-27T15:34:00.000-07:00

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)

Rose of The Week

2009-05-26T11:25:00.000-07:00

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.

MrMartha's Favorite Potato Salad Recipe

2009-05-25T12:01:00.000-07:00

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.

It's Lilac Time

2009-05-23T11:42:00.000-07:00

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.

A Frugal Splurge.....Whole Beef Tenderloin for Filet Mignon

2009-05-21T12:10:00.000-07:00

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.

If I Could Turn Back Time......Happy Birthday Cher

2009-05-20T10:32:00.000-07:00

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

2009-05-20T10:23:00.000-07:00

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.

Rosa Practica ....the Practical Rose Guide

2009-05-19T10:46:00.000-07:00

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!

EASY Thin Crust Whole Wheat Pizza....At Home

2009-05-18T13:46:00.000-07:00

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).

Dessert of the Week....Candied Orange Cake

2009-05-16T13:20:00.000-07:00

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.

The Right To Bare Arms

2009-05-14T15:10:00.000-07:00

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

2009-05-14T14:47:00.000-07:00

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!

A Million Dollar Bathroom

2009-05-13T13:04:00.000-07:00

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!

It's Rhody Time in the Northwest

2009-05-12T14:08:00.000-07:00

Rhododendrons are coming into full bloom in the Northwest, and throughout the US over the next couple weeks. The show is nothing short of spectacular.

Seattle, Portland, and many other towns in the region have wonderful, huge, mature plantings of the spectacular Coast Rhododendrons (the state flower of Washington) that are just covered with their magnificent clusters of flower trusses. A drive through established neighborhoods will reveal amazing specimens in head turning colors. When gardeners have planted different varieties massed together, it is truly spectacular.

In MrMartha's garden there is a juxtaposition of a classic red, tall Rhody, with a smaller hybrid which has a cream and pink coloration that is very suggestive of apple blossoms -- they make a lovely duet.

The name Rhododendron comes from the Greek "Rhodos" (Rose) and "Dendron" (Tree). The genus also includes shrubs classified as Azaleas. By far the highest concentration of native species are found in the Himalayas and throughout Asia. Both natives and hybrids will grow throughout most of the Northern Hemisphere, except for the driest and coldest regions. So, most gardens in the US can enjoy their beautiful attributes.

This is an excellent time to select Rhodys for your garden, by visiting nurseries where you can actually view and choose the different plants while in their bloom phase. If you are lucky enough to have a good botanical garden in your area, you can also view amazing mature plants, and check the identification plaques of those you like, making notes of named varieties to seek out later from online nurseries and specialty growers.
In Seattle there is the incredible Rhododendron Glen at the University of Washington Arboretum,
Federal Way, Wa has the Weyerhauser Rhododendron Garden,
Tacoma has Point Defiance Park,
and Portland has the incomparable Washington Park.
Even if you are not looking to plant any Rhodys right now, a visit to any of these gardens, or one in your own area, is well worth the effort.

Pay close attention to the growth habits of a particular variety. They can range in size from small dwarfs, to medium shrubs, to 30 foot tall behemoths. Colors range from deep reds to pinks, magentas, lavenders to deep purples, whites, yellows, and creamy tones. Many have a deeper toned throat or a bi-color effect.

Rhodys are not terribly fussy when it comes to care. They prefer a somewhat acid soil pH, they like composty, rich, but well drained soil, and moderate and constant moisture. They benefit from regular fertilization.

Bloom bracts should be pinched off at the end of flowering season, being sure not to snap off next years growth buds which appear just below the current seasons flower truss. Rhody plants can be regularly and lightly pruned for shape, and to keep them in bounds in their planting location. Pruning right after bloom is usually best. For older plants that have gotten too large or too leggy, a severe pruning will not kill the plant, though it will take some time for it to reestablish and fill out again. Even large Rhododendrons can be successfully transplanted and relocated, because of their relatively shallow root structure. This does require care, and a bit of research before undertaking.
One other interesting note, the nectar of the Rhody flowers contains a toxin, so if honey from bees feeding primarily on Rhodys is ingested by humans, it can cause illness.

Happy Birthday Salvador Dali

2009-05-11T14:03:00.000-07:00

Spanish artist Slavador Dali would turn 105 today. He was one of the most unique figures in twentieth century art. Almost single handedly bringing forth the surrealist movement. Many compelling images in modern art were realized at his hand from his amazing imagination.

Dali apparently had a vivid dream life, and was able to have strong recall of the images that appeared in his dreams. He translated many of these haunting and sometimes disturbing images to his paintings.

Perhaps Dali's most famous painting is entitled "The Persistence of Memory." Featuring the iconic melting clocks that became so indelibly etched in our collective consciousness, even those who have little interest or knowledge of art in general.

MrMartha recalls vividly his first trip to MOMA in New York, viewing the galleries, and coming upon this tiny framed painting....and realizing that it was, in fact, the original Dali work. It's an amazingly small painting, measuring barely 9" X 13", but the detail is exquisite, with impact far in excess of physical size. MrMartha had always thought the painting must be wall size, if not billboard size, because of the ubiquity of the imagery!

Painted in 1931, the work was influenced apparently by Dali watching Camembert Cheese melting after luncheon on a very warm summer afternoon. That night, Dali had a dream about clocks melting in the same way the cheese did, and the next day, began adding the clock images to a half completed landscape he had already been working on. The painting was sold in Paris to a New York Gallery owner for $250.00. It was donated to the Museum of Modern Art in New York in 1934 where it has remained since.

The painting has been used in, or as a takeoff point for, many advertising campaigns over the years, which has it so ingrained in popular culture. The melting clock theme will be featured in a new PS3 ad, and Volkswagen has recently created a version of the painting featuring a melting fuel gauge to signal the economy of its vehicles.

An incredibly prolific artist, Dali produced a huge quantity of work over the course of his career. Late in his life, his images produced as "limited edition" lithographs were touted as 'guaranteed to appreciate' by unscrupulous "gallery mills" and allowed by his corrupt guardians and advisors, resulting in huge production runs which were sold as 'investments' to unsavvy collectors.

The huge glut of Dali was expected to stabilize after his death, but even today most of those Lithographs retain perhaps only 50% to as low as 10% of their original retail value on the secondary market. Learn more about this HERE.

Not good if you got snookered into buying these works back in the 80s at inflated prices....however, if you love Dali's work, and are buying -- not for appreciation of investment, but to have a wonderful and compelling work of art to display and enjoy -- you cant go wrong at the current market prices. Do your homework, and buy carefully. There are many fakes, and many with false signatures added later, so it is very much Buyer Beware.

Happy Mothers Day!

2009-05-10T11:53:00.000-07:00

MrMartha wishes all the Moms and Grandmas who read this blog a wonderful Mothers Day,
MrMartha hopes you have been reminded how much you are loved and appreciated by those closest to you!

MrMartha especially wants to thank his own Mother and Grandmothers, for instilling such a strong sense of the importance of home, family, friends, sharing -- and imparting the knowledge that living a quality life does not automatically mean extravagance.

Frugality is never a bad thing, especially in these times. To live with flair and attention to detail. To have a true love for all that life has to offer. To share that carefully cultivated knowledge with friends, in a manner that is welcoming, inclusive, and with personal style, is a way of living well worth striving for.

MrMartha is grateful and indebted for the wisdom and practicality shared by his Mom and Gramma, and thanks them for providing such great markers on the path to a wonderful life.

Strawberry Rhubarb Jam...Step by Step with Photos

2009-05-08T16:13:00.000-07:00

Homemade Jam is a very daunting prospect for many...
Seemingly complicated, difficult, and fraught with peril.
It really does not have to be. MrMartha will take you through it, with step by step instructions and photos

It is an incredibly simple recipe, with one requirement -- accurate measuring.
There is a straightforward preparation procedure, also with one major requirement -- precise timing.
If you spend a little time familiarizing yourself with the procedures before you start the process....the results are well worth the effort and nothing short of spectacular.

The quick rundown:
* Select and prepare your fruit. * Pre-measure ingredients. * Prepare jars. * Heat fruit and sugar to a rolling boil, add the packaged pectin, and cook together. * Carefully ladle into jars. * Install lids and rings. * Process in boiling water to cover, then remove and allow to stand undisturbed till cool. That's all ---REALLY.

Read More for a MrMartha's favorite Strawberry/Rhubarb Jam recipe, Detailed step by step instructions with photos, and some additional helpful hints.

MrMartha's Strawberry Rhubarb Jam

4 Cups Prepared Fruit (mixture of Strawberries and precooked Rhubarb) (Approx 4-5 pints of unprepared fruit)
7 Cups White Sugar
1 Tablespoon Balsamic Vinegar
Pinch of Salt
1 Teaspoon Butter (to limit foaming while boiling)
1 Pouch Liquid Pectin (Certo or Ball brand)

The ratio of Strawberry to Rhubarb is a matter of personal taste. MrMartha likes about 25% Rhubarb, which gives a wonderful nuance but leaves the Strawberries the predominant flavor. If you like a more assertive Rhubarb flavor, go 50-50. You can also make the recipe using only Strawberries, but the blend is so much better.

Chop the Rhubarb and stew over medium heat, with a little bit of added water, apple juice, or orange juice. The Rhubarb should just start to soften and break into fibers, and should not have excess juices, Allow to cool slightly, skim off any excess liquid as needed.

Hull and slice the Strawberries in half or quarters depending on size. In a mixing bowl mash the sliced fruit with a potato masher or wide tined fork, until macerated. you should see a mixture of juice and pulp, with a few larger bits of berry still intact. If you like a chunkier jam, add some additional sliced berries to the crushed mixture at the end.

Measure the fruit into a liquid measuring cup, in your preferred ratio.
Note-- some say use individual one cup measures for best accuracy, but MrMartha always uses a 4 cup pyrex measure, and has never had a problem...just be sure you are only measuring out exact quantity called for.

Heat the prepared fruit in a 6-8 quart heavy deep saucepan or kettle. As the fruit starts to bubble, add the sugar, vinegar, salt, and butter. (see additional hints)

Bring the mixture to a full rolling boil on high heat, stirring constantly. (Cannot be stirred down, continues to boil even when stirred).

Quickly add the contents of the liquid pectin packet. (have the pectin pouch pre-opened and sitting upright in a glass or cup nearby)

Return to full boil, continue to stir, and boil for EXACTLY one minute. Remove from heat.

Allow to sit for a couple minutes to let fruit distribute and foam to disperse, while you prepare jars. Skim off any remaining foam and stir well.

Ladle into hot prepared jars using a canning funnel, to within 1/4" of tops. Try to get an equal portion of fruit bits into each jar. Run a damp paper towel or cloth around jar edge to be sure it is clean. Seat rubberized lid onto jar rim, and screw ring band down till tight.

When all jars are filled, lower into boiling water bath and cover. Check often until water returns to boil (some small bubbles will emanate from the airspace in the jars...do not confuse this with the water returning to a boil).

When water bath returns to a boil, begin timing, and process the jam for 10 minutes. (check links in Additional Hints if you are at a high altitude location). The water level in the canner should be above the tops of the jars by about 2 inches.

Carefully remove the processed jars from the water bath to a sturdy tray covered with a towel. Allow the jars to sit undisturbed till cool. Within a few minutes after removal, you should hear "PING" sounds, meaning the jars are sealing. When fully cool press down at center of lid, if there is any give, the jar did not seal, and should be refrigerated and used within a few weeks. Sealed jars may be stored in a cool dark area for up to a year before quality starts to deteriorate.

Additional Hints:
**Use Heavy bottomed Dutch Oven, very deep saucepan, or kettle to cook fruit.
**Preheat measured sugar in the oven at 350 degrees for about 15 minutes, so it is already hot when you add it to the fruit -- allows mixture to reach full boil more quickly, and gives you a jam with a less 'cooked' taste.
**Run the pre-washed jars through the final rinse and dry cycle of the dishwasher just before filling, so they remain hot.
**Do not reuse the jar lids. Metal screw bands may be reused from year to year.
**Have all utensils ready to go before you start. Practice a "dry run" of the steps before the actual preparation if you have never made jam or done home preserving before.
**For the boiling water bath you need some sort of rack in the bottom of the canning kettle. This can be improvised with wire mesh, or by temporarily attaching together a web of extra canning lid rings.
**Allow plenty of time for your boiling water bath to preheat before you commence the final steps of the recipe.
**Work quickly but carefully, attention to detail is what will ensure your success.
**A special jar lifter tool is recommended to get jars in and out of the boiling water bath, but some long handled tongs will also do the job....test first, lifting a lidded jam jar full of water, to be sure it is manageable and to gain some advance confidence.
**More information about boiling water bath procedures for canning is HERE.
**More information about home canning safety is HERE.
**More information about home canning equipment is HERE

Take TEN Minutes and....

2009-05-07T13:56:00.001-07:00

Buff Up Your Flatware

Stainless Steel Flatware is one of the most wonderful innovations of the last century. It is attractive, nearly carefree, strong and durable. While it will never rust, the word "stainless" can actually be a bit of a misnomer....it will still waterspot if given the chance, and it can accumulate reside and some discoloration over time, along with scratches and minor dings.

MrMartha may seem a bit fiddly and fussy (heaven forbid) in suggesting this, but the subtle changes of a little bit of attention, can actually make a fairly dramatic difference to your table setting. If your flatware is a few years old, or you live in a hard water area, it will be well worth your effort. MrMartha has been using the same beloved set of Mikasa "Skandia" everyday flatware for over 25 years, and it benefits greatly from a little extra attention every now and then.

Use a Grade 0 or 00 (finer) Steel Wool -- depending on what you are trying to remove and how mirror bright your stainless is. Work with the grain of the metal, going long ways along each piece, paying particular attention to knife blades, spoon bowls, and handles. Start with a light touch, and increase the pressure EVENLY as required. The blemishes, small scratches, and any areas of build-up will disappear quickly.

So, take Ten minutes, and do something that may not seem absolutely necessary, but makes quite a noticeable difference after it is done!

Rose of The Week

2009-05-06T10:31:00.001-07:00

CHICAGO PEACE

What a glorious bloom! Chicago Peace has a very double form with lots of petals, and a truly ethereal coloring. The Hybrid Tea rose is classified as a pink blend, with a coppery yellow reverse on the underside of the petals. The blooms start initially with a deep intense pink, which softens as the bloom opens and ages, allowing the yellow tones to become more prominent.

This rose is a naturally occurring sport of the famous Peace rose, which means it was a spontaneous mutation that grew from an existing Peace plant.

The rose has been around since 1962, but is still readily available from nurseries and mail order sources. The plant has very dark green, heavy leathery foliage, and is quite robust, though can be troubled by Blackspot, so careful attention to prevent or control that is provident.

The blooms are born on single stems and it is a quick repeat bloomer. The cut flowers last reasonably well in a vase, and the plant itself is quite magnificent when it is covered with several blooms at different stages of maturity. Not much fragrance to speak of, but an exceptional rose in every other way.

"Then the Stewardess said......"

2009-05-05T16:48:00.000-07:00

Permit MrMartha a bit of an indulgent memory.

If you are of a certain age, as MrMartha is, and were lucky enough to travel by air in the 'golden era' - before about 1973, you often rue the current state of flying.

MrMartha can recall perfectly the first flight he ever embarked upon. 1968, Baltimore (Friendship Intl Airport) to San Francisco. United Mainliner service, nonstop, on a Douglas Stretch DC8 Fanjet. Seeing the craft though the gate window, it had the incongruous appearance of a streamlined Albatross -- think Banana sitting on a boomerang.

It was an expensive privilege to take to the air then, and much preparation preceded the journey -- new outfits, the right hat for MrMartha's mother, which tie to wear....and how it would feel to be 30,000 feet in the air.

The best part were the Stewardesses (when that was the appropriate term, and it was still considered a 'glamour job'). With five in the family flying, we had the rear lounge -- three seats facing two seats with a stationary card size table in the middle. Located just across from the galley, it was fascinating for the very attentive 8 year old that MrMartha was, to not just be on the plane, but see how the crew actually worked.

MrMartha has always been a bit of a sucker for a uniform....and United had just introduced a new Stewardess Uniform. Bright, Mod A-Line dresses. The Stewardess' wings were worn at the front of an impossibly silly little cap. The whole effect, just too amazing. Designed by Hollywood costumer JeanLouis, who at the same time was also famously dressing Eva Gabor on Green Acres, and Mrs Howell on Gilligan's Island.

Even more astounding, after we were in the air, each Stewardess would disappear into the lavatory and reappear in a completely different uniform dress to be worn inflight, and then change back again before landing. And MrMartha has to say, it seems like there must have been a dozen Stews on the flight, though it was probably more like 5 or 6.

The inflight outfit was a shift with vertical panels in red white and blue, and as one flight attendent dreamily related on a United flight many years later "That zipped up the front, we loved those uniforms. Everyone was mortified when they switched to the 'Wonderbread' uniforms" (awful polkadots on shiny polyester that looked just like the bread wrapper!)

So, next time you are frustrated and stuck on a delayed flight, or standing at the back of 300 others in a security line....disconnect for just a minute and think about the salad days....when you WANTED to fly!

Learn More: http://www.united.com/page/article/0,6722,3313,00.html

Quick Garden Fix...Sedums in Pots

2009-05-01T11:11:00.000-07:00

We all need those small but important potted plants to tuck into voids in the landscape, or fill out a grouping on the deck, or top off a small table.....

what is needed is something dependable, beautiful, and a conversation starter.

Think Sedums......whether they are selected from the broad class of Succulents, the specific rosette forming family of Echeveria, or the generic Hens and Chicks, you cant go wrong.

Small pots at nurseries and grocery stores range $2 -6 depending on size and variety. Look for strong plants with lots of small offshoots.
Less than $20 and a couple months of patience will bring you a glorious decorative assortment.

Divide the nursery plants and repot into a sandy soil mix. Leave room for the starts to grow and expand. Put them in a shady spot and then gradually into full sun over a few weeks. Keep moist but not wet, and a bit drier is better than too wet.
Watch them multiply, keep dividing and repotting to increase your collection, and enjoy.

Dessert of the Week....Boston Creme Pie

2009-04-30T11:55:00.000-07:00

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!

100 DAYS

2009-04-29T10:44:00.000-07:00

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

Rose of The Week

2009-04-29T10:34:00.000-07:00

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.

Happy Belated Birthday Ma'am !

2009-04-28T17:13:00.000-07:00

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.

Talking Tomatoes...UPDATE

2009-04-28T16:56:00.000-07:00

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.

A MrMartha TIP..... Easy Freezing

2009-04-27T17:01:00.000-07:00

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.

Ask MrMartha...Good Fried Rice at Home

2009-04-25T14:19:00.000-07:00

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.

2009-04-24T10:24:00.000-07:00

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!

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

2009-04-22T14:36:00.000-07:00

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.

Rose of The Week

2009-04-21T13:32:00.000-07:00

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!

Take TEN Minutes and....

2009-04-21T11:29:00.000-07:00

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.

Happy Birthday Leonardo

2009-04-15T11:01:00.000-07:00

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.

Talking Tomatoes...

2009-04-14T16:22:00.000-07:00

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

2009-04-09T13:32:00.000-07:00

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.

Rose of The Week

2009-04-09T13:27:00.001-07:00

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.

Take TEN Minutes and....

2009-04-08T13:12:00.000-07:00

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!

Spring is peeking out in MrMartha's garden

2009-04-07T14:19:00.000-07:00

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.--

Simple Entertaining: Easter Brunch or Supper

2009-04-06T15:07:00.000-07:00

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

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

2009-04-06T13:40:00.000-07:00

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.