Posted on 07/16/2002 11:49:02 AM PDT by ken5050
Why is it that we seem to be more fascinated with the troubles of Martha Stewart than others whose crimes appear to be far greater, and much more heinous? Ken Lay, Andy Fastow, Bernie Ebbers, and Dennis Kozlowski come to mind, among others, yet we are all taking far more interest, indeed a far greater vicarious thrill, in poor Martha's tribulations. Why? Is it indeed the obvious, that she's a female?
Hey she could be the new cook also
Well, I hate her because I happen to know several people who have worked for her company who confirm that she is an absolute bitch on wheels to rival Madame Hitlery.
That would make her, um, Vice President material?
Yep, if she were a man, she would be as beloved as Donald Trump.
Not to mention her FOB and FOH status.
She treats people like dirt and is a crook.
You reap what you sow.
Or the even more obvious, because we have
heard of her before? She is a name, for
the celebrity-impaired.
Bingo! You got it right there!
That's why I always enjoyed Lynette Jennings show. More of a real person. "Don't worry about the back, nobody's going to see it!"
She will for sure if she has ongoing plastic surgery, as all public ladies do. A nip this year, a tuck next year. Fork over the cash if you want your wives to look young into their dotage.
Hiya Ken, this is a fun read. I enjoy Martha Stewart, who does all the little householdy things I'll never do myself. I'd hire her to run my castle, really I would. Keep the pets washed, the napkins ironed, the underwear drawers perfectly organized, and the Christmas tree trimmed. I find her TV shows soothing. And humorous.
Did you ever see her recipe for Easter Ham? It's FOTF funny.... You'd have to begin preparations tomorrow for next Easter. Martha is a little like a Macy's Parade balloon...larger than life, full of hot air, and still fun to watch. Try her recipe: :
Martha's Hamming it Up Ham Baked in Herbs compliments of Martha Stewarts Living Magazine… this serves 16
1 18 lbs fresh ham
18 garlic cloves
1 bunch of chervil with flowers
1 bunch basil. 1bunch thyme. 10 young, tender bay leaves
1/2 pound fresh-cut grass, 6" to 10" long, washing and stored in cold water SEE NOTE BELOW
1 bunch chives. 1 bunch tarragon. 1 bunch parsley.
2 oranges, sliced thick
2 bottle of dry ros'e or dry white wine
1. Heat the oven to 325 degrees, 2. With boning knife, trim all but 1/4" of fat from the ham, leaving 4" of rind around the shank. Using a paring knife, make small incision in the meat, about 1/2" deep and 1/4" apart. 3. Peel 10 of the garlic cloves and slice them lenghtwise. Insert the garlic slices with alternating sprigs of chervil flowers, basil, thyme, and bay leaves. Ther herbs and garlic should almost cover the meat. Lightly sprinkle with salt and pepper. Crush the remaining 8 garlic cloves, leaving them in their peels, and set aside.
4. Line a large roasting pan 5 3/4" high and 16" in diameter with the fresh-cut grass, about 1" thick on the bottom and around the sides. Reserve some grass and herbs for presentation. Layer the chives, tarragon, and parsley on the bottom and sides of the pan. Place the orange slices on top of the herbs and then cover the orange slices with the basil. Place the ham in the roasting pan with the crushed cloves of garlic and gently pour the entire bottle of wine around the meat. Bake for 30 minutes and then cover loosly with aluminum foil. Continue to braise for another 5 hours, basting if necessary. Remove the foil for the last 30 minutes of cooking to lightly brown the meat.
5. When the ham has finished cooking, remove it from the roastig pan to a carving board and allow it to sit, loosely covered with aluminum foil, for 30 minutes prior to slicing.
6. While the ham is resting, strain the cooking juices from the roasting pany through a sieve into a saucepan, saving the orange slices. Add them to the juices. Over medium heat, allow the juices to gently boil and reduce by half. Skim off the fat and strain the liquid again to remove the orange slices. Serve hot with the ham on a large platter, garnished with the reserved grass and herbs.
NOTE: Locate an area in advance with tender, young, organically grown grass that has not yet been cut.) It is best to cut it very early in the morning while the dew is still evident. This will prevent the grass from drying out while you are cutting it. Wrap cut grass in damp paper towels to keep it fresh until it reaches the kitchen sink. Wash the grass throughly in cold water and keep it in a bowl of cold water until ready to use.
Can't you just see housewives from coast to coast frolicking in the early morning air seeking dewstrewn grasses?
There are more intelligent things to engage in.
Clean your house, take care of your kids and husband and work if you like.
Supporting her "brainless" endeavors shows the "herd" mentality of women.
Sac
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