The Most Famous Spice Rack in the World

As spice racks go, few are more sensational than the antique example Martha had mounted on the wall of her television studio in Westport, Connecticut. Sleek and unobtrusive, it was characterized by its special step-like shelves that ascended from the longest on the bottom to the shortest on the top. Martha found it at an antique shop and it quickly became a fan favourite as viewers wrote in by the thousands to inquire about it. (Fun fact: its original purpose was to sort tobacco leaves!) To satisfy the interest, Martha commissioned two reproduction versions of the spice rack to be sold through Martha by Mail, her mail-order/online catalog. She sold the metallic spice tins to match: squat, round tins with pretty Martha by Mail labels denoting the spice found inside. These fit perfectly onto the shelves of the spice rack. There was a five-shelf version, which held 30 of these spice tins, and a larger version with seven shelves that held 70 tins. They were available in natural wood or painted "Atlantic Blue." They retailed for $169 and $359, respectively. Here is a photo of them from the catalog, below, followed by an example of the seven-shelf version with the original spice tins from the kitchen of David Pantoja, host of the Good Things by David blog and my go-to historian regarding all things Martha by Mail.

When the catalog folded, fans missed out on these beautifully special pieces. In the years since I began this blog (nearly 8 years ago, which is so hard to believe) I have made so many wonderful friends with the same interest in Martha's products, magazines, the history of her career and her company's development. Many of these friends were collectors of Martha by Mail merchandise and still others are new to the fold, but with a very passionate desire to attain some of these long-gone prizes from catalogs past.

One such person is Nick Stein, a Martha enthusiast and a reader of this blog. Nick is a young university student from San Lorenzo, California, who took it upon himself to recreate this spice rack. He was so impressed by the results that he began to make more. Nick makes them out of maple, oak, poplar, mahogany and cherry wood.

Here are a few words from Nick about the spice rack:

"Being a huge fan of jadeite gives me an interesting superpower. I can spot that milky green hue from a mile away. I don't even stop at garage sales, I do a drive-by, looking for that particular shade to catch my eye. This power was activated when I was watching an old episode of MSL. I saw some jadeite custard cups sitting on a very interesting spice rack. And from then on I knew I had to have that same rack. I scoured the internet and discovered Martha by Mail (I was late to the party) and David's blog Good Things By David. His post about the spice rack and its details made me realize that I could have one too! And I could build it! I used some computer software to draw up a plan and bought some lumber. I love the simple lines of this piece. It's so sturdy and heavy and functional. It totally cleaned out my horrid spice cabinet too! I now will make them for anyone that wants a piece of Martha by Mail in a style as true to the original as possible! I offer many wood types, painted or stained, and the spice tins as well including custom labels! Each piece is slightly unique and a lot of time is spent making it as perfectly as possible."

Melody Hofmann, another Martha Moments reader, purchased one of Nick's spice racks in natural maple. She photographed it in her crafts room (look at all those Martha Stewart punches and glitter!) but now has it in her kitchen filled with spices.

Nick's spice rack in natural and stained maple.



Nick's spice rack holds 30 tins.

A Pinterest-(and Martha)-Inspired Workshop at The Home Depot

Attention, New York and New Jersey readers! This Thursday, Anduin Havens, one of the amazing designers at Martha Stewart Living Omnimedia, will be co-hosting a Pinterest inspired Do-It-Herself workshop at The Home Depot Store in Union/Vauxhall, New Jersey. The first 50 attendees will receive a July/August issue of Martha Stewart Living magazine signed by Martha Stewart herself!

 

On Thursday, August 1, The Home Depot is helping families get organized before the kids go back to school with a free in-store Workshop. Martha Stewart Living designer Anduin Havens will co-host the Pinterest-inspired Do-It-Herself Workshop at the Union/Vauxhall The Home Depot store where women will learn how to create a custom chore chart. The event is part of a series of free monthly Do-It-Herself Workshops aimed at helping women tackle popular home décor and design projects. Working together with The Home Depot expert, Anduin will share tips and advice to get the school year started off right with the perfect Pinterest-inspired custom chore chart, with a Martha Stewart twist. Attendees will leave the workshop having learned how to select the right materials and tools for creating a chore chart and how to decorate and personalize it to be functional for their homes and families. Space is limited, so advance online registration is encouraged at The Home Depot's workshop page.

 

Are you as addicted to Pinterest as I am? If so, please click here to follow Martha Stewart Living to keep track of all the amazing recipes, gardening tips, Good Things, DIY projects and crafts! Or, follow me (Andrew Ritchie) by clicking here for some inspiring images I've collected of decor, gardening, fashion and more!

New Banners for The Martha Blog

Some of you may have already noticed several new banners that have been popping up on The Martha Blog lately. Beginning last Wednesday, a new banner was showcased each day with a different photo of Martha but all using a lower-case font for her name. The new font is a switch from the all-capital name that was originally used. I'm guessing they are testing out new ideas as they attempt to re-brand, so watch for more of these fun banners on The Martha Blog in the coming days. From the Martha fans I've spoken with, the lowercase font is a hit. Many of them have said that they find it more welcoming and less intimidating than the very formal, all-caps name. I have to agree! I'm waiting to see how the magazine will incorporate some of these changes in the coming months. We've already heard that the art directors are thinking of bringing Martha's name back to the magazine in a much bigger way. We will see how it all comes together. All I know is that these changes feel very refreshing.

Searching For August

It is around this time in July that I start eyeing my mailbox for the arrival of the August issue of Martha Stewart Living. For the first time in 11 years, I won't receive one. While I truly do enjoy the summer issue that arrived in late June, the August issue was historically my favourite one of the summer volumes, and I enjoyed having an issue devoted exclusively to that most beautiful month. Maybe I am nostalgic for the lost August issue because August is my favourite month of the summer season. Or, maybe it is because I have always associated August with vacations and travel and time spent with my family at the cottage that I found a great deal of myself in its pages. August issues always had a truly relaxing feel to them, espousing a kind of leisurely ease. They were about the seaside, about whimsical collections, delicious desserts and celebrating the bounty of high summer. In celebration of the August issues that have been, and the August issues that will never be, CLICK HERE to read about my favourites. CLICK HERE to read a brief history of Martha's August issues.

Martha Stewart Fine Furniture: Some Highlights

It has been over a year since Martha Stewart Living introduced its Martha Stewart Fine Furniture collection at High Point Market in North Carolina. The line was supposed to debut in stores last fall but it has been put on hold temporarily. I'm extremely anxious to see the full line, which was created by Martha Stewart Living, Miles Talbott Furniture and Lefa, Inc. With 25 upholstery, and 55 bedroom, dining room and occasional pieces, it is one of the most extensive furniture lines MSL has ever developed. It is certainly the largest since the Martha Stewart Signature furniture collections were created with Bernhardt. Another feature of the Fine Furniture collection is a custom (made to measure) upholstery offering that will enable consumers to create upholstered furniture pieces, including sofas, sectionals, chairs, and ottomans that meet their individual scale and style preferences. The custom category includes custom beds with headboard options and bed frame features. Case pieces will be crafted using select hardwoods and veneers including ribbon stripe mahogany, cherry, flat-cut walnut and quarter sawn oak; each finished in distinct, penetrating wood tones. Brass, nickel, marble and parchment accents will also be featured. Select items finished in soft, tone-on-tone, paint colors will create an aesthetic balance. It sounds like a very exciting collection and I'm so anxious for it to be made available! Another blog has reported that the line has been cancelled by Miles Talbott but until MSLO confirms this, I'm hopeful we'll see at least some of the pieces in the not-too-distant future. In the meantime, watch this space for any updates. I've highlighted a few of the pieces from the collection. They all look beautiful!

FROM TOP TO BOTTOM: Chambers Camelback Sofa, Preston and Tippet Occasional Chairs, Wingate Dresser, Elliott Nesting Tables, Prentiss Sofa, Laurent Console Table, Thompson Cocktail Table.

Remembering: Arranging Flowers

During the late 1990s and early 2000s Martha Stewart Living released a series of how-to books based on some of the core-content subjects the magazine focused on each month. They were paperback books that were approximately the same size as the magazine: best-of compilations of material from past issues of the magazine with some new content, repurposed into a book format. One of my favourites from this assortment is Arranging Flowers, which was published in 1999.



For me, the book is a wonderful and simple guide to making attractive arrangements using flowers that grow in the gardens of most North American homes: daffodils, tulips, lilacs, hyacinths, peonies, roses, poppies and lilies among them. More precisely, the book is a great reflection on Martha's personal tastes and an excellent overview of her gardens at Turkey Hill, her former home in Connecticut, and Lily Pond, her home in the Hamptons. The arrangements in the book are primarily made from flowers and branches cut from her gardens; tropical flora is mentioned only briefly.

This is important because the book was released during a time when the "Martha Stewart aesthetic" was in its prime. Readers of Arranging Flowers wanted to learn how to build basic flower arrangements, yes, but they were also seeking to emmulate Martha's style, right down to the kinds of vases she likes to use. (She prefers clear glass vases, by the way, not opaque, because they recede nicely into any decor and let the flowers take center stage.) People who bought the book wanted "Martha Stewart Flower Arrangements" and that's what the book delivers: tasteful, refined arrangements using her favourite flowers, picked from her gardens, arranged in her vases, placed in her rooms, in her houses. Even the text of the book takes a third-person approach to instruction. Many of the sentences begin with "Martha prefers..." or "Martha enjoys..." The tone is curiously biographical in its delivery, which serves to reiterate the importance of the tastemaker herself and, by extention, her ideals.

At around the same time of the book's release, Martha launched her online flower business, called simply Martha's Flowers. Customers could call or order bouquets online and have their flowers delivered to their door. It was a well-timed release date for the book.

In any case, the book is a lovely collection of flower arrangements and they are all extremely beautiful. Most of them were made by Martha but, as the acknowledgements note, she did enlist the help of numerous stylists and editors for assistance. The book offers very helpful, basic tips to flower arranging that any homeowner would enjoy learning about. The advice is practical and timeless and I've returned to it repeatedly for inspiration and ideas. Below are some photographs from the book followed by some practical tips for flower arranging. You can buy the book here.

FLOWER ARRANGING

GETTING STARTED

FOR ALL FLOWERS: To properly prepare any kind of stem, keep on hand these essential tools: a sharp knife, scissors or garden shears, pruners, and a hammer - useful for fraying thick, woody stems, especially those of early spring's flowering branches.

FOR ALL GREEN- AND WOODY-STEMMED FLOWERS: Cut stems at a forty-five degree angle. This keeps the stems from sitting flat in the vase and creates a large surface area, so that as much water as possible will be absorbed. Use sharp clippers or shears for woody stems, and sharp scissors or knives for other flowers.

FOR ALL FLOWERS: After cutting the stems, remove any leaves or foliage that would otherwise sit under the water line in the vase. Leaves rot when submerged and will contribute to bacteria and algae in the container, which shorten the life of the blooms.

TREATING STEMS

FOR HOLLOW-STEMMED FLOWERS: AMARYLLIS, DELPHINIUMS, LUPINES, QUEEN ANNE'S LACE: Flowers with hollow stems need to stay full of water. After pouring water into the stem using a watering can, either plug the base of the stem with a cotton ball or use your finger to block the water as you slowly submerge the stem into a vase filled with water. Remove your finger once the stem is under water.

FOR WOODY STEMS: LILACS, DOGWOOD, AZALEAS, CAMELLIAS, FORSYTHIA, CRAB APPLE: Woody-stemmed flowers like branches or flowering trees, should be split vertically about an inch or two up the stem, so more water can be drawn in. If the stem is very thick, smash the bottom few inches with a hammer until it is frayed.

MILKY STEMS: POPPIES, EUPHORBIA, HOLLYHOCKS, ZINNIAS, SUNFLOWERS: Most florists say that if a flower exudes a milky substance from its stem, the stem should be dipped in boiling water for thirty seconds or seared with a lit match to keep the flower from losing its nutrients. The cut stem will instead draw water through the sides of the stem.





A Logo Refresh For The Magazine

Careful observers of the Martha Stewart brand will have noticed the appearance of two new Martha Stewart logo styles on the company's social media sites, including Facebook and Pinterest. The round logo that was designed several years ago by Stephen Doyle (the husband of Gael Towey) has disappeared from these sites, replaced by two new logos that are used interchangably: both use basic fonts that echo the former block logo seen on the magazine in the late 1990s and early 2000s. On a recent edition of "Mostly Martha" - Martha's weekly radio show on Sirius XM - Martha Stewart Living's editorial and brand director Eric Pike mentioned that the magazine would like to reintroduce Martha's name on its covers in a way that is more prominent than how it currently appears - tucked above the word Living in small font. The circular logo, Eric says, is ideal for merchandise branding but wouldn't translate properly on a magazine cover, adding that the name written in circular form is difficult to decipher. He says he is working with several designers to bring Martha's name back to the magazine cover in a bigger and bolder way! Haven't we all been waiting for that? (I hear a resounding "Yes!" in the ether.) Below are examples of the new logos that have been popping up here and there...

 

An Arrangement of Fireworks

Trust Martha and company to come up with flower arrangements that evoke the starburst explosions of holiday fireworks! I still remember seeing this arrangement below in the July, 2006, issue of Martha Stewart Living and being so dazzled by its beauty and imaginative whimsy. For her Fourth of July party that year, Martha invited some of her friends and neighbours to Bedford for a barbecue and multiple arrangements like these dotted the center of the outdoor dining table. Agapanthus, Allium and Globe Thistle are arranged together to create the effect of a vibrant blue burst of fireworks. Their stems were cut short to keep the arrangements low and they were placed in simple clear-glass tumblers. The spherical shapes of the flowers with their outstretched blossoms mimic an explosive effect. It's a Martha Moment I return to often. Happy Fourth of July, everyone! Celebrate happily and safely!

Canada's Cuisine... Or Lack Thereof?

When you think of Canadian cuisine, what comes to mind? Chances are, not very much. The truth is, Canada's cuisine is almost indistinguishable from the food of its neighbours to the south. There isn't much that sets us apart. We farm cattle and other livestock; we have a vast fishing industry; corn, wheat and other grains are as prolific here as anywhere in the U.S. and our fruit and vegetable crops are almost as diverse. There is even a burgeoning Canadian wine industry that is growing in international popularity. Because today is Canada Day (we are celebrating our 146th this year) I wanted to talk about (aboot?) some of the regional dishes that really are quite unique to Canada. Below are five delicious Canadian creations that I think you will enjoy hearing about. None of them are particularly healthy, but they are all delicious!

POUTINE

We will start, of course, with poutine: Canada's culinary claim to fame. Many Americans may already be familiar with this French-Canadian favourite since it has grown in popularity all over the world. Fast-food chains like Burger King have started offering it on their menus. But you really do have to come to Canada to get the real deal - and Quebec is where it's made best. It originated in Montreal in the 1970s as a diner food and eventually became a street-vendor favourite. It is essentially freshly made French fries sprinkled with cheese curds (another Quebecois staple) and then doused with hot, homemade gravy, which causes the cheese to melt into a sticky, gooey, delightful mess all over the fries. It's not fine dining, but it's really good! These days there are all kinds of gourmet versions of it that involve fresh lobster, bacon, pulled pork or chicken. It is Canadian comfort food at its finest! Click here for a recipe.

NANAIMO BARS

Nanaimo, British Columbia, on Vancouver Island, was the birthplace of these sinfully good bars of joy. Its true origins are still mostly unknown but theories about its invention abound. The most popular story is that the recipe was submitted to the editors of a local cookbook in 1954 by one Miss Mabel Jenkins, a housewife from Cowichan Bay. It became so popular so quickly that almost every other housewife and baker in the region developed her own recipe, making it nearly impossible to trace the exact origin. The bar consists of a wafer-crumb base layer (often with coconut flakes), topped with a rich, buttery custard then topped again with a layer of melted chocolate. Nanaimo bars are one of my favourite treats of all time! You must try them. Click here for a recipe.

TOURTIERE

Another French-Canadian classic is tourtière : a meat pie with a filling of ground pork and ground beef, chopped onion, cloves, diced garlic and a mix of seasonings. The beef is sometimes substituted with ground venison, which adds a sharper flavour. Sauteed mushrooms are also sometimes added to the filling. The hearty pie originated in Quebec in the early 1800s in the Saguenay region of the province and was a traditional holiday dish served on Christmas Eve or New Year's Eve. Many bakeries and pie shops in Canada carry tourtière year-round, which you can buy frozen or fresh. My paternal grandmother, who was French Canadian, made a wonderful tourtière that she served on Christmas Eve each year. Click here for a recipe.

BEAVER TAILS

Almost every culture has its variation on fried pastry. Canada's version is shaped like a beaver tail, of course, and then slathered with all kinds of sinful delights. The treat was developed in 1978 in Kilaloe, Ontario, by Pam and Grant Hooker, who later turned their creation into a small franchise based today in Ottawa, Canada's capital region. The most famous Beaver Tail stand is located in that city's Byward Market, which is always swarmed with crowds of visitors anxious to get their hands on one. Even President Obama had to have one on his visit to Ottawa in 2008! The fried dough is basic and can be sprinkled lightly with brown sugar (my favourite) for a simple treat, or done-up more extravagantly with chocolate sauce, maple butter or caramel. Savory versions include garlic and onion and cheese. Click here for a recipe.

BUTTER TARTS

Give a Canadian a butter tart and you give him the world! Butter tarts are considered to be Canada's most popular dessert and opinions are sharply divided about how the filling ought to be made: with raisins or without; with pecans or without? A basic tart shell is filled with a mixture of butter, sugar, syrup and egg (raisins and pecans optional!) and then baked until it is semi-solid with a firm top and a creamy center. Every single Canadian bakery worth its salt will have at least one variety of butter tart available. When our family heads up to the cottage each summer we make sure to stop at the Sunflower Bakery in Perth, Ontario, to get a big box full! They don't last long. Click here for a recipe.

A WORD ABOUT CANADIAN BACON

I would be remiss if I didn't mention Canadian bacon in this post. The truth is, there is nothing Canadian about it. In Canada, we refer to this type of bacon as back bacon or peameal bacon, never as Canadian bacon. It is often sold or marketed in the U.S. as Canadian bacon, or Irish bacon, because of its popularity in those countries. (The reality is, we like the good, old-fashioned strip bacon just as much!) 

The best cookbook I've been able to find about Canadian food is this one, Canada's Favourite Recipes, by Rose Murray and Elizabeth Baird, executive food editors with Canadian Living magazine. The recipes are wonderfully simple but don't comrpromise on flavour and there is excellent information about Canada's regional foods, crops, culture and geography. It has full-colour photographs and is a great addition to your cookbook shelf.