I adore fortune cookies. I think it all started in 7th grade when my best friend Beth and I used to walk to the store at the end of her street and buy them in the bulk department. We would eat through a whole bag in one sitting, ripping into them to see what our fortunes were going to be. Sometimes we found duplicate fortunes, which was always a little disappointing.

Fortune cookies combine the two things I love most in the world – reading and dessert! I also love the silly mysticism of it.

Imagine my exclamation of joy when I got to page 73 of January Living and saw the terrific photo of fortune cookies! Fortune cookies are a fun little inspiration for me.

I thought I would share my collection with you (which also plays off the creative workspaces theme of the Jan issue – something I’ll be talking about later this month – since my collection is kept in my office).

My Fancy Fortune Cookies

The first photo is my facny fortune cookies – gold, silver or jeweled. These are the only ones not currently in my office. Right now, they stay in a curio cabinet in the living room, but I’m hoping to find some kind of small wall display cabinet to hold my entire collection so they can all be together in my office.

The Office Collection

The second photo is the office collection. Some I bought on eBay, the 3 little silver ones I found in a department store, the red leather one we found in a store in Charlottesville, VA and the pink, gold, light blue and silvery blue ones were made by my friend Belle, and I treasure those because she made them just for me. The big blue one in the back right is an electronic fortune cookie. You pull it open and a fortune displays on the LED screen.

Real Fortunes

The third photo is framed fortunes I’ve received that were meaningful or inspirational to me and two little books people have given me about fortune cookies.

I adore fortune cookies. I think it all started in 7th grade when my best friend Beth and I used to walk to the store at the end of her street and buy them in the bulk department. We would eat through a whole bag in one sitting, ripping into them to see what our … Read more →

Mr. MarthaAndMe is a major fan of tuna noodle casserole, so I decided to give this a whirl from page 130 of January Living.

This is totally different from the way I make this dish. You food process onion, anchovies, capers, and artichoke hearts. Then you add in parmesan cheese, tuna water, oil and pepper. You mix this with your tuna (I had some tuna filets leftover that I used instead of canned tuna) and elbows. Put it in a dish and sprinkle breadcrumbs and a little oil on top and bake for about 40 min.

This was pretty simple to whip up. As for the taste, I did not like it at all, but I do not like anchovies.  It tasted very, very fishy in the way anchovies do and did not taste much like tuna at all. I also did not taste the artichokes. It smelled very fishy too. Mr. MarthaAndMe liked it (good thing, since he’ll be eating it for lunch all week now!). The kids would not touch it. I don’t think I’ll make this again.

Mr. MarthaAndMe is a major fan of tuna noodle casserole, so I decided to give this a whirl from page 130 of January Living. This is totally different from the way I make this dish. You food process onion, anchovies, capers, and artichoke hearts. Then you add in parmesan cheese, tuna water, oil and pepper. … Read more →

Like the rest of the world, I’m working on being healthier in the new year, so when Martha made the Soba Soup with Spinach (also in Jan Every Day Food) on Monday, I was excited to try it. I’ve had soba noodles before and they’re good. This soup looked easy.

It was just as easy to make as it appeared on tv. I chopped ginger, scallions, garlic and mushrooms and cooked them with oil and salt. Once the mushrooms were soft, I added broth and water. Then I added noodles and cooked till done and then the spinach, soy sauce and lime at the end. Very, very simple and very, very tasty. I really liked this soup a lot. It takes very hearty even though there is no meat in it. It was very filling.I will definitely make this again. I served it for dinner with some strawberries, some seared tuna and a few slices of bread. It was more filling than expected though, so the bread was unnecessary.

I had some for lunch today. The broth had turned a darker color overnight, but it was just as good if not better today. This one’s a winner.

I have to put a comment in here about the other part of Monday’s show. It was great that Martha demo’ed that new exercise machine, but who can afford that? Then she had the facial expert on and kept touting how she was going to share three of her own facial recipes. Well, in my book, telling me to drink acai juice and chlorophyll do not count as facial recipes! Only the second recipe was for an actual facial and I have NO idea where you are supposed to buy dried clay to put in it! The whole segment was a huge disappointment to me.

Like the rest of the world, I’m working on being healthier in the new year, so when Martha made the Soba Soup with Spinach (also in Jan Every Day Food) on Monday, I was excited to try it. I’ve had soba noodles before and they’re good. This soup looked easy. It was just as easy … Read more →

I decided to try the Chicken, Leek and Mushroom casserole from page 45 of Jan Living. It sounded simple and nice for a cold night. In general, I am not a big casserole fan, but this one sounded ok.

Veggies

You start by cooking chicken breasts. Then you cook chopped leek, celery and mushrooms. Once that is browned, you add flour, milk, stock, sherry, a bay leaf and salt and pepper.  You thicken that a little.

In the casserole pan, you put bread on the bottom and spoon half the veggie mix on, then put sliced chicken on it, the rest of the veggie mix and some parmesan cheese.

Ready for the oven

It looked good when it went into the oven and smelled good as it cooked.

When I took it out, it looked very nice. It was hot all the way through and the liquid absorbed into the bread.

Ready to serve

When I tasted it however, I didn’t have a very favorable reaction. There was nothing offensive, but it had no flavor. It was completely bland. First I dumped more salt, pepper and parmesan on, but it didn’t help. Finally I got up and found an herb mix I have called Bouquet Garnee and dumped that on and that helped immensely. If you make this, I recommend adding some rosemary and thyme or maybe some basil or oregano to the veggie mix as it is cooking. It really desperately needs some flavor – otherwise it just tastes like a mouthful of wet bread.

I decided to try the Chicken, Leek and Mushroom casserole from page 45 of Jan Living. It sounded simple and nice for a cold night. In general, I am not a big casserole fan, but this one sounded ok. You start by cooking chicken breasts. Then you cook chopped leek, celery and mushrooms. Once that … Read more →

Yesterday we spent the day taking down the decorations, which is an all day job. I needed something easy for dinner, but I’m so very tired of eating bad food that I wanted something tasty and definitely did not want takeout. I decided to go with Martha’s Chicken with Israeli Couscous from page 118 of January Living.

First confession – I didn’t have Israeli couscous, so I used regular. It’s next to impossible to find Israeli couscous in this neck of the woods, although I do like it. Second confession, I used leftover chicken. I brought some chicken home from a holiday dinner the other night. I simply deconstructed it (it was wrapped in filo with cream cheese, spinach and a little crab) and added it to this recipe at the end to get it warm.

Since I cheated and used regular couscous and pre-cooked chicken, this dish came together in a flash. All I did was simmer some tomatoes with garlic, onion, lemon juice, chicken stock, and white wine until it was coming together. Third confession – I don’t have any saffron, so I had to skip adding that. Then I dumped in the couscous and waited for that to set up. At the end, I added the chicken breasts and peas. Very simple.

I thought it tasted great. I’m a big fan of couscous and I loved the tomatoey sauce this made with it. I would definitely make this dish again.

Yesterday we spent the day taking down the decorations, which is an all day job. I needed something easy for dinner, but I’m so very tired of eating bad food that I wanted something tasty and definitely did not want takeout. I decided to go with Martha’s Chicken with Israeli Couscous from page 118 of … Read more →

One of my brilliant Martha-esque ideas for Christmas was to make Mr. MarthaAndMe a framed map with thumbtacks in it to show all the places we’ve visited. I saw one in a catalog for about $180. I ordered a map of the US for $10 including shipping, then I bought a frame for 40% off at Michael’s for about $20 and a bottle of spray adhesive for $3. Then I bought a big piece of foamboard for $14. I was so proud of my thriftiness. Then I went to assemble it. The map was not the size promised! It was off by about an inch and didn’t fill the frame side to side.

I also was making one for my parents, but with a world map. That map perfectly fit the frame. I searched and searched for another US map the same size, but apparently there is only one company that makes a US map that is 24×36. I ended up giving it to Mr. MarthaAndMe in its slightly imperfect state. We decided to order a new map (the same one) and this time center it on a piece of foamboard that would fit the frame.

That was this morning’s project. Apparently this manufacturer has a little trouble making maps to size. Today’s map is about an inch off, but the other way – up and down! We made it work and had fun putting in all the thumbtacks. We decided to put them only where we have stayed overnight (even though we usually stay in one place and then drive all over hell in the area around it). It turned out pretty nicely and we’re both looking forward to adding more thumbtacks! We hung it over Mr. MarthaAndMe’s desk to inspire him while he is working.

The Final Product

One of my brilliant Martha-esque ideas for Christmas was to make Mr. MarthaAndMe a framed map with thumbtacks in it to show all the places we’ve visited. I saw one in a catalog for about $180. I ordered a map of the US for $10 including shipping, then I bought a frame for 40% off … Read more →

I know the holidays are over for most people, but in my family we are still struggling through it! I was assigned to bring dessert for 12 to a family holiday party last night. I decided to make Martha’s Triple Chocolate Peppermint Trifle from Season’s Eatings, page 114.

I decided I wanted to make it in 12 individual bowls rather than one big trifle bowl. A big trifle bowl looks pretty, but when you serve it, it looks like a pile of mush (which in my opinion is not all that appetizing). So I needed 12 bowls. I have a set of 12 pink goblets that was perfect, but Mr. MarthaandMe felt that there was no way we could safely transport those. I have a set of 8 cute little glass dessert bowls, but I need 12. Off we went to Bed, Bath and Beyond where I bought 12 individual trifle bowls for $30 (the things I do for Martha).

The cake

I started cooking this yesterday afternoon. First I made the cake, which was pretty simple. Next I made the syrup. Martha says to mix water and sugar and add chocolate liqueur. I don’t have any liqueur so I cheated and mixed cocoa powder and some cocoa mix with water till it was dark and thick.

Next I made the mousse. You cook cream and melt white chocolate in it.

The syrup

Then you cool it in an ice bath. Next you fold in whipped cream. At the end you add crushed candy canes.

After that I made the pudding, which was pretty basic, but also requires an ice bath (just call me the ice queen).

All of this needed to chill for at least 4 hours.  This was New Year’s Day and I was tired to the bone from our New Year’s Eve

The mousse

extravaganza. By the time everything was chilled, I was so tired I almost could not keep my eyes open to fill the bowls.

First I had to wash the bowls. And of course I managed to chip one. Sigh.

This dessert has a back breaking 9 layers:

– mousse

– cake

– syrup

The pudding

– pudding

-mousse

– cake

– syrup

-pudding

-mousse

It all fit perfectly in the little trifle bowls, although it took a long time to assemble. If you made this in one

Assembly

big bowl, it would go much more quickly.

Once it’s in the bowls, it needs to set for at least 12 hours.

Transporting this to our destination was a challenge. Mr. MarthaAndMe put them all in a big cardboard box with bubble wrap between the bowls and we got them there without incident.

Before serving, I made whipped cream and put that on top and then

Ready to serve

sprinkled with more crushed peppermint. I put the trifle bowls on a dessert plate and stuck one of my Chocolate Peppermint cookies (Dec. Living Cookie of the Month – had exactly 12 left so that worked out perfectly) on the top. They looked very pretty.

As for the taste test? Well, this was a very rich dessert and most people at the table did not finish it. It needs a lot more peppermint than it had. I think I might add some peppermint extract to the cake or the mousse. It just tasted like a mouthful of chocolate and cream and was a bit overwhelming I thought.

On the table

I don’t think I would make this dessert again. It was very time-consuming. It’s festive and pretty, but I’d rather eat something else.

This is my last offiicial holiday 2008 post! Tomorrow we’re moving on to January Living. It feels like a breath of fresh air after all the candies, decorations, and desserts December was filled with. I can hardly wait to focus on weight loss, healthy eating, home organizing and simplification. I am soooo holiday’ed out at this point – but we have one more party tonight to get through!

I know the holidays are over for most people, but in my family we are still struggling through it! I was assigned to bring dessert for 12 to a family holiday party last night. I decided to make Martha’s Triple Chocolate Peppermint Trifle from Season’s Eatings, page 114. I decided I wanted to make it … Read more →

It is a tradition at our house to have fondue on New Year’s Eve. It used to be just us and the kids, but over the years, more and more people have joined us. Our dining room table was at capacity this year and the two fondue pots I had going were barely enough. Next year, I think we’ll have to expand to another room and add a pot.

The table

First, the table.  New Year’s started out as a simple thing and has gradually become more complicated. This year we ended up with 9 people (one unexpectedly showed up at the last minute and we had to scramble to add a seat). It’s hard to see in the photo, but I took curling ribbon, curled it,  and ran it the length of the table. Then I made shorter strands and laid them the opposite way along it. In between each place setting, I put another squiggle of curled ribbon. We also have some crazy new year hats and crowns that the guests amuse themselves with before dinner.

Cheese fondue

This year I used Martha’s fondue recipes. First, the cheese fondue. Let me say here that cheese fondue and I have a long and troubled history. The first few years it went beautifully. Then we entered a period where the fondue did not combine well for a few years – it would be stringy or separate. Last year I cheated and bought some already made, which I just heated. This year I put my trust in Martha. It was touch and go. I had the wine heated and started slowly adding cheese. All it did was clump up in the bottom of the pan. I kept stirring and stirring and slowly adding cheese, with no change. After half an hour, I reached the panic stage and Mr. MarthaAndMe was sent to look online for help while I called my mother. No help from either place. I kept stirring and finally added the cornstarch and lemon juice and POOF it suddenly came together. Miraculous.

Cheese fondue service

With the cheese fondue I served:

– squares of ham

– slices of Italian chicken sausage

-cherry tomatoes

– slices of pear

– chunks of French bread

– chunks of pumpernickel rye bread

– pieces of hot pretzels (a total hit with the guests)

– broccoli

– cauliflower

– zucchini

I also served a honey mustard sauce and a creamy dill sauce. Also on the table was the carmelized onion dip (see yesterday’s post). Martha’s fondue was excellent. It had a nice mix of cheeses which gave it a nice depth of flavor. As always, you’ve got to keep an eye on you fondue pots. If it gets too hot, it starts to overcook. If you cool it too much, it gets clumpy.

Next up was the chocolate fondue. This is easy to make since you just melt chocolate in cream. I used a mix of dark and semi-sweet chocolate. It was fabulous. I also used the same recipe and substituted some white chocolate to make a white chocolate fondue.

Chocolate fondue service

With the fondue I served:

– strawberries

– pineapple

– marshmallows

– chocolate chip cookies

– fortune cookies

– chunks of rice krispie treats

– blueberries

– raspberries

– banana

– biscotti

– pound cake

I also served a bowl of chopped peanuts and a bowl of flake coconut (to roll things in after they are dipped in the chocolate). The chocolate fondue is always a big hit and so delicious.

We had a great time, but this party just about kills me every year! It takes so long to chop and prepare the many foods in advance and then there are so many plates, forks, and serving dishes to wash afterwards! Our party is dinner only – guests go elsewhere for the ball drop, so we were in bed by 10:30 and sound asleep from exhaustion.

It is a tradition at our house to have fondue on New Year’s Eve. It used to be just us and the kids, but over the years, more and more people have joined us. Our dining room table was at capacity this year and the two fondue pots I had going were barely enough. Next … Read more →

It is a tradition at our house to have fondue on New Year’s Eve. It used to be just us and the kids, but over the years, more and more people have joined us. Our dining room table was at capacity this year and the two fondue pots I had going were barely enough. Next year, I think we’ll have to expand to another room and add a pot.

The table

First, the table.  New Year’s started out as a simple thing and has gradually become more complicated. This year we ended up with 9 people (one unexpectedly showed up at the last minute and we had to scramble to add a seat). It’s hard to see in the photo, but I took curling ribbon, curled it,  and ran it the length of the table. Then I made shorter strands and laid them the opposite way along it. In between each place setting, I put another squiggle of curled ribbon. We also have some crazy new year hats and crowns that the guests amuse themselves with before dinner.

Cheese fondue

This year I used Martha’s fondue recipes. First, the cheese fondue. Let me say here that cheese fondue and I have a long and troubled history. The first few years it went beautifully. Then we entered a period where the fondue did not combine well for a few years – it would be stringy or separate. Last year I cheated and bought some already made, which I just heated. This year I put my trust in Martha. It was touch and go. I had the wine heated and started slowly adding cheese. All it did was clump up in the bottom of the pan. I kept stirring and stirring and slowly adding cheese, with no change. After half an hour, I reached the panic stage and Mr. MarthaAndMe was sent to look online for help while I called my mother. No help from either place. I kept stirring and finally added the cornstarch and lemon juice and POOF it suddenly came together. Miraculous.

Cheese fondue service

With the cheese fondue I served:

– squares of ham

– slices of Italian chicken sausage

-cherry tomatoes

– slices of pear

– chunks of French bread

– chunks of pumpernickel rye bread

– pieces of hot pretzels (a total hit with the guests)

– broccoli

– cauliflower

– zucchini

I also served a honey mustard sauce and a creamy dill sauce. Also on the table was the carmelized onion dip (see yesterday’s post). Martha’s fondue was excellent. It had a nice mix of cheeses which gave it a nice depth of flavor. As always, you’ve got to keep an eye on you fondue pots. If it gets too hot, it starts to overcook. If you cool it too much, it gets clumpy.

Next up was the chocolate fondue. This is easy to make since you just melt chocolate in cream. I used a mix of dark and semi-sweet chocolate. It was fabulous. I also used the same recipe and substituted some white chocolate to make a white chocolate fondue.

Chocolate fondue service

With the fondue I served:

– strawberries

– pineapple

– marshmallows

– chocolate chip cookies

– fortune cookies

– chunks of rice krispie treats

– blueberries

– raspberries

– banana

– biscotti

– pound cake

I also served a bowl of chopped peanuts and a bowl of flake coconut (to roll things in after they are dipped in the chocolate). The chocolate fondue is always a big hit and so delicious.

We had a great time, but this party just about kills me every year! It takes so long to chop and prepare the many foods in advance and then there are so many plates, forks, and serving dishes to wash afterwards! Our party is dinner only – guests go elsewhere for the ball drop, so we were in bed by 10:30 and sound asleep from exhaustion.

It is a tradition at our house to have fondue on New Year’s Eve. It used to be just us and the kids, but over the years, more and more people have joined us. Our dining room table was at capacity this year and the two fondue pots I had going were barely enough. Next … Read more →

This recipe is from Season’s Eatings. My issue mysteriously disappeared, so please thank my friend Andrew Ritchie for sending it to me by visiting his amazing site, Martha Moments. I think Andrew knows more about Martha Stewart Living than anyone else (and his attempts to replicate Martha are always stunningly beautiful).

I decided to make this for our annual New Year’s Eve party. I always make fondue (which I will post about tomorrow), but I decided to add this to my repertoire as well. Here’s the link to the recipe.

Browning the onions

First you slice and brown onions. Then you cover them and let them cook on low for 40 minutes. This went smoothly. The onions browned nicely. Once they are done, you add salt, thyme, and vinegar and uncover them and cook until the liquid is gone. I did this. Next you’re supposed to chop the onions and mix cream cheese and sour cream with a mixer. Instead, I dumped the onions in the food processor and chopped them in there and threw in the cream cheese and sour cream and whizzed it there. This was easy.

I tasted the dip at this point and was not thrilled. It had a strong vinegar taste. I added a little sugar, more salt and some pepper. It still tasted like vinegar to me but I didn’t have time to do anything else. I put it in the fridge and moved on to other things.

Next, I made the fingerling potatoes to dip in it. I cooked these in the oven with a little olive oil. They came out nicely.

Half-eaten

When I served the dip, the vinegar flavor had disappeared, so I think it just needed to sit a while.

The dip recipe made tons and tons. I’ve got so much left over, I’m taking it to another party Friday. I’ll have to make more potatoes though since those are all gone. Thumbs up on this dish. It had a nice, rich,  sweet flavor and the potatoes were a great thing to dip in it. I would make this again. Our guests scarfed it down quickly and it was a hit.

This recipe is from Season’s Eatings. My issue mysteriously disappeared, so please thank my friend Andrew Ritchie for sending it to me by visiting his amazing site, Martha Moments. I think Andrew knows more about Martha Stewart Living than anyone else (and his attempts to replicate Martha are always stunningly beautiful). I decided to make … Read more →