- I'm Martha Stewart, and this is Everything I Eat In A Day.
(pages turning)
The first thing I do when I wake up is check my iPads.
I have two.
And I check for how much power is left in each of them.
I plug them in.
And I go take a shower.
It's very difficult for me to stay
in bed later than say 6:15.
I wake up really early, way earlier than that.
I've already read the newspaper, The New York Times,
cover to cover, done the crossword puzzle,
tried to do wordplay.
And then I get up, and go and do my ablutions.
Then I go into the kitchen for my green juice.
My green juice is very special to me.
I think is really the secret of good skin.
I think it's the secret of good healthy hair.
And I've been juicing for many years.
I remember getting the first juicer,
which was kind of a contraption.
Now I have a really great Breville Bluicer, it's called.
But I like juice.
I like to juice the vegetables.
And the vegetables, primarily,
come from my vegetable greenhouse or my garden.
All year round I'm growing my own vegetables
because I want organic, I want clean,
I want tasty, and I want healthy.
So the green juice, cucumbers, parsley, mint, if I have it,
a little piece of ginger, which I do not grow,
like a half of an orange, including the skin,
what am I missing?
Oh, I'm missing celery.
Celery is excellent, with the leaves of course.
Don't throw those leaves away.
It's extremely important to keep the leaves on.
Oh, and I must not forget it.
Very important ingredient, pineapple.
I don't like to put a lot of fruit in.
And I don't put kale and I don't put cabbage.
Kale makes you burp.
It gives you a stomach ache.
Just doesn't taste good in the juice.
After my green juice,
I generally run outside and get in my Polaris,
which is like a little four-wheel drive vehicle.
And I drive around the property.
I also check on my animals.
I check on the horses.
I check on the donkeys.
I have five of Sicilian donkeys.
They're really cute.
And they're very lively.
I check on the 20 peacocks.
I check on the 34 homing pigeons.
And I check on the 200 plus laying hens and roosters.
On the 17 geese that come from four different countries.
The dogs love to accompany me
on this little round of the property.
And that's only if I have time.
If I have to get in the car and go someplace,
then that little tour is checked on by phone.
After I do my rounds, I go back to my kitchen
and I treat myself to the most delicious cappuccino made
on my trusted San Marco two cup cappuccino machine.
It's sort of the hub of the kitchen.
And I just found really good organic milk at Mast Brothers.
Mast Brothers left Brooklyn
and they opened a huge factory
where they not only sell milk
from Battenkill farms in New York State,
they make their own delicious chocolate bars.
They grind their own flour.
Oh, they're making vinegar now too, delicious vinegar.
And it's a beautiful factory.
It's just the most beautiful modern factory right
in Mount Kisco.
I am not a snacker.
I try very hard to keep nothing
in the house that will entice me as a snack.
That said, people are always bringing me delicious pastries
from New York and breads from here and there.
But I really like to keep that away from me.
When I was commuting to New York to my office,
I would stay in New York till after dinner.
So that would be dinner with probably a cocktail or two,
or a wine, bread and butter.
All of those things, even dessert.
So now at home, I just don't do that.
I try very, very hard to eat a very light lunch,
maybe a tuna fish salad.
I make a really good tuna fish salad.
Italian tuna, of course, packed in olive oil,
celery, crispy apple, maybe a half of a shallot,
lots and lots of lemon juice
and a little bit of mayonnaise, salt, pepper.
It is really good.
Not too long ago, dinner was utterly delicious.
I invited three friends to come for dinner, three bachelors.
And during COVID again, it's been rather difficult
because everybody has to be tested.
Everybody has to be safe.
Everybody has to be socially distanced.
But last Saturday I made a delicious dinner.
I had gone to the store on Wednesday or Thursday
and I bought a plump organic D'Artagnan chicken.
And I bought a rack of lamb, also D'Artagnan.
And for string beans, I went to my greenhouse
and I picked all kinds of beautiful frisée
and a soft butter crunch lettuces.
And I had, oh, new French turnips from my greenhouse also.
Beautiful, perfect round turnips.
I've recently learned how to roast the chicken sort of
like nomad style or Eleven Madison Park style.
Pretty much the same as all other roast chickens,
but with one specific difference.
After you wash and dry the chicken
and salt and pepper the interior of the chicken,
then you let it sit in the refrigerator overnight
to kind of dry out.
Then the day of cooking
if you have some black truffles lying around,
it's really nice to slice them thinly
and push them under the loosen skin of the chicken.
Truss the chicken really tightly.
You can learn how to truss a chicken, believe me.
I learned from my butchers
in Westport, Connecticut 40 years ago.
Take a whole stick of unsalted butter,
the best butter like Plugrá or Kerrygold.
Nice, nice butter, but it has to be room temperature.
And you slather it all over the skin of the chicken.
Then you put it back in the refrigerator
for at least two hours.
Then right before your guests arrive, one hour before,
you put that butter slathered chicken
into a 425 degree oven for one hour.
It was the most delicious chicken.
And when I have friends over for dinner
I really like to open an appropriate bottle
or two or three of wine.
We have a company called Martha Stewart Wine Company.
You don't have to go anywhere,
but to your computer or to your iPhone
to order a case or two or three of wine
that's chosen by me.
You always have the right wine
'cause we make the suggestions what to serve with what.
And you're always going to be pouring
the right wine for the right dish.
I'm a vodka drinker
if you can categorize me as any kind of drinker
I really like to drink just a small vodka cocktail.
I never drink alone.
I do not pour myself a drink if I'm home alone.
I just don't open a bottle of wine.
I don't light the candles.
I don't get into the bath and have lots of cocktails.
I don't do that kind of stuff.
But when friends come over,
I'm having a nice vodka on the rocks
with a slice of orange from my own greenhouse.
I have a citrus greenhouse.
And we have really good oranges.
So a big thick slice of orange in that vodka
and the vodka has to be really good.
It has to be like the best Belvedere Vodka,
Imperia Vodka from Russia.
Also, my daughter just introduced me to
the lovely Greyhound vodka cocktail,
which is just grapefruit juice freshly squeezed.
If you add salted rim to the glass, it's called a Salty Dog.
And that is also very delicious.
It's almost like drinking a margarita,
but it's with vodka.
In my refrigerator, which you would be surprised,
I have a great, big, professional glass door refrigerator.
But my refrigerator is pretty like bare, bare bones.
Good Parmesan cheeses, cream cheese for the dog's pills,
if they're on pills, really good organic milk,
butter, very important to have lots of good butter,
crème fraîche for omelets.
It's so good folded into an omelet.
And I have fresh eggs from the chickens.
And that saves me all the time.
I also love to bake.
Just the other day I baked two, big, Sally Lunn babka bread.
A slice of that is light and fluffy.
It's delicious, lightly toasted,
and it makes it the best, the best breakfast bread pudding.
So that's pretty much what I like to eat in a day.
And thank you so much for watching.