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Lou & Lucy’s Leftovers: All about Martha

I have to give a shout out to Martha. Martha Stewart
that is.

She keeps going like the Energizer Bunny. Popping up here and there. Her name finds her way on products from Kmart to Target to Sears. Her shows, new and old, still appear on PBS and other channels. She has had quite a career and life. She hit rock bottom, with a jail term, but came back smelling like a rose and more successful than ever.

I have been keeping track of her for many years. Ever since I saw a show where she put on Thanksgiving dinner that included more holiday related tchotchkes than would fill a warehouse in Brooklyn.

The dinner was done in jaw-dropping detail. I was fascinated by her perfection and have been a fan ever since. The expression, “That is so Martha,” was coined by my family. It was used, in a slightly teasing way, whenever someone went out of their way to make something from decorating to dining extra fancy or special.

The point of all this is Martha, at 71, has a new show called “Cooking School.” I happened upon it the other day and was impressed by how simple and good the recipes she was demonstrating sounded. One of which involved acorn squash.

It was simply an acorn squash, peel left on, halved, seeds removed and cut into 1-inch wedges, tossed in a ¼ teaspoon of ground cumin, ¼ teaspoon of coriander, ⅛ teaspoon of cayenne, salt and pepper and 2 tablespoons of olive oil or so to coat the squash. She roasted it flat on a cookie sheet at 425 degrees for about 30 minutes turning once. You can adjust the spices to your tastes. I added a bit more of all of them because I had a rather large squash. It came out really good and was really easy.

So once again a shout out to Martha from a fan. I am not a fair weather fan. I have stuck with you through thick and thin and was rewarded with this recipe, which I will file away.

Carry on, Martha. You are doing great.

— Lucy

I belong to a Cookbook Club. I recently forgot to cancel the monthly selection and it arrived later on “Martha Stewart’s Dinner at Home.” Subtitle: “52 Quick Meals to Cook For Family and Friends.”

I must say, it’s easily the best cookbook that I have by an ex-con.

I’ve cooked a few of Martha’s recipes through the years and they always come out perfectly. Fastidious, you might say.

I won’t, but you might.

So I’ll also throw in a shout out to Martha.

MARTHA!

— Lou

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