Martha Stewart Starts a New Season

 image:  www.freeimage.co.uk

Martha Stewart began her new season on Monday with a look at her “farm”.  It looked more like an estate with several homes, animals, riding trails and a stable that the Queen of England would be envious of. 

 They had spent the past several weeks advertising the new season alongside music from the movie 2001 and the constant reference to something “BIG”.  I suppose that all this build up was referring to her “home”…ha! ha!   I at first was taken a little aback.  It can be fun looking at homes of the rich and famous, but it at first seemed a little unsettling considering the current Wall Street upheaval and the financial burdens that have been plaguing us “average Joes” for awhile.  But then, my imagination got the better of me and I began remembering why I watch Martha…to simply pretend that I have the “Martha Life”.  Now there would a contest for you…Live Like Martha for a Day….THAT would be BIG.

Today they are dedicating the show to blogging…so you may want to take a little look.  The shows this season will involve a lot of celebrities food and crafts…and I am sure a lot of self promotion.  She had her daughter Alexis and her radio friend Jennifer Koppleman on the show Tuesday promoting the new Fine Living show “Whatever Martha”.  It airs on Tuesday evenings.  I recorded it last night and will watch it later today.

I don’t know just how “Big” this new season will be, but it appears we will be seeing a lot of shows taking place at her Katonah home.  Below is a recipe that Chef Scott Peacock shared.  A great side dish to make with your upcoming Fall harvest.

Martha Stewart is all new just check your local listings.

Sauteed Okra with Heirloom Tomatoes and Bacon

Serves 6

Ingredients:

5 slices bacon

1 pound okra, washed, trimmed, and sliced about 1/2 inch thick

1 large sweet onion (preferably Vidalia), cut into 1/3-inch wedges

Coarse salt

Freshly ground black pepper

4 medium heirloom tomatoes, cut into 1/2-inch wedges

Directions:

1. In a large skillet, cook bacon over low heat until it is crisp and fat is rendered. Remove bacon and set aside.
2. Add okra to skillet and cook, stirring frequently, over medium heat for 5 to 7 minutes. Add onion wedges, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, for 5 minutes.
3. Add tomatoes and reduce heat to low. Continue cooking, partially covered, until tomatoes are just heated through, 3 to 4 minutes. Season with salt and pepper. Crumble bacon slices over tomatoes; serve warm.