- 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.
