8 E D I T O R’ S L E T T E R
IT’S SAFE TO SAY that no one in my household is more excited about the arrival of October than my son, James. A wee 2 years old, he’s only experienced Halloween twice (first as a pumpkin, then as a lion cub), but two memories seem to have officially stamped “most awesome month” in his mind: our trip to pick apples and all things autumnal in the Hudson Valley (gourds!), and the day our neighbors put glittered pumpkins outside their door. He gushed about these otherworldly orbs every time we came home (and has been inquiring about their return since July). I, on the other hand, thought I’d outgrown costumes and candy, but now find myself anticipating this month too, even thinking on his fireman costume— yes, in August. At work, I’m inspired by more grown-up ideas, like cool ways to decorate, cook seasonally and deliciously, and still enjoy the great outdoors. Nothing compares to stepping out into October’s golden light and, come Halloween, reveling in the possibility of seeing a grown man in a superhero costume—or perhaps a grown woman dressed up like one little fireman’s big Dalmatian.
Elizabeth Graves Editor in Chief
LIVING IN MY LIFE Here, just a handful of ideas from our pages that I’ll be enlisting this month.
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81 I love a good Caesar, and our food editors’ secrets keep the recipe super-simple while ensuring its bright flavors, toasted crunch, and refreshing crispness.
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The pale palette of these gorgeous pumpkins is something I’ll enjoy all month long—especially with the decorating ideas that require no carving.
sets in, this story offers smart, stylish, and cost-saving ways to keep your home warm. Cozying up to this blanket isn’t a bad idea, either. L.L.Bean washable wool throw, in Gray Heather/ Cream, $89, llbean.com.
Let’s stay in touch! Email me at elizabeth@marthastewart.com.
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Washing your hands may still be one of the best ways to avoid catching a cold, but following up with this luxe balm, which contains sweet-almond oil, mandarin, and rosemary, is my new favorite way of fending off dry skin.
Time to turn up the oven! Our feature offers great recipes for roasting up fall’s bounty. I’m a big fan of this tart.
L IZ BAN FI EL D (P O RT R AI T ); K AT E M AT H I S (P U M PK I N S); B RYAN GAR D N ER (B L AN K E T, H AN D C R E AM , TART ); L EN NART W EI B U L L (SAL AD)
IT’S GOURD SEASON
