Posts Tagged ‘Martha Stewart’
Everywhere I look I see this beautiful color
by Kelly Edwards | October 15th, 2009
Color, color, color…you hear every designer talk about color on a daily basis. Well today, while perusing around I found my girl Martha’s post about red. Surprisingly enough, if you asked me if I loved red I’d automatically revert to saying, “no”, but in all reality I think I am a closet lover. Looking at this pic, I think it will convert anyone! Even the display of radishes as an accessory on the gorgeous wood table is super cute and adds in the organic feel.
Last Minute Labor Day Recipes
by Kelly Edwards | September 1st, 2009
This weekend I will be throwing a Labor Day pool party at my house and Im in charge of the “sides”. Searching around for some great recipes online of course I had to go to my girl Martha’s site (thats Stewart). I think these are some of the things Im going to make. Easy and virtually effortless for someone who really screws up Mac and Cheese out of the box. I scored these from her 60 Summer Sides. Happy cooking!!

Ingredients
Serves 6 to 8
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sugar
- 1 teaspoon coarse salt
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 small green cabbage, (about 1 3/4 pounds), finely shredded
- 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
- 1 small onion, coarsely grated (optional)
Directions
- Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
- Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

Ingredients
Serves 8
- 2 pounds small Yukon gold potatoes, halved if large (about 6 cups)
- 1/4 cup white-wine vinegar
- 1 teaspoon coarse salt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons coarsely chopped fresh chervil leaves
- 1/4 cup finely chopped fresh chives
- 2 tablespoons finely chopped fresh tarragon, plus sprigs for garnish
- Freshly ground pepper, to taste
Directions
- Place potatoes in a saucepan, and cover with 2 inches of water. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a knife, 25 to 30 minutes. Drain.
- Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and pepper.
- Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.
Happy 4TH Martha Style!!
by Kelly Edwards | July 3rd, 2009
Happy 4th everyone! This is, by far, my favorite holiday!!! This year we are spending it in Seattle on a friends boat all weekend. Since Im not in charge of anything but floating around, I thought Id pass along some simple ideas for your holiday decor if you are hosting a party. These all came from www.marthastewart.com. Now lets just get one thing clear, Im obsessed with Martha Stewart for many reasons. For one, she never lets me down when Im in need of an idea for a holiday get together and two, this chick has an awesome team of creative people. I swear they don’t sleep over there at Martha Inc. Anyway, feel free to grab some of her cute ideas and run with them! Below are her Patriotic Votives, Flag Streamers and Napkin Rings (you can get instructions on her website).













