I know it’s wrong, but I’m very excited about yesterday’s release of Martha Stewart’s latest book Appetizers. It’s wrong because I acknowledge these might not be her recipes, the recipes she publishes are often untested, incorrect or flat-out failures and this isn’t even her first -or tenth for that matter -book about appetizers, horz devorz, finger foods, party snacks or canapés.
I just can’t resist her.
Have you seen her latest TV effort Martha Stewart’s Cooking School? You can’t look away! It’s the most unschooled-like cooking school you’ve every seen – she crams 4 feature dishes plus a bonus recipe into 30 minutes and there’s no actual education just a bunch of prepared ingredients being mixed together and cooked up. And yet it’s positively mesmerizing.
In fact, I have a block of Gruyere cheese and some shockingly green pitted olives in my fridge for about 2 months now because I was planning to make a more complicated bread than I’d ever attempt otherwise because I saw her do it on the show. I still have hope that is going to happen.*
Anyway, Appetizers. Even thought there’s a snowball’s chance that I would ever make an entrance behind a platter full of Smoked Trout And Garlic Creme On Rye Toast , I like to believe that I’m the kind of person who very well might.
Love you, Martha.
*disclosure: I ate those olives a long time ago.