2 minute read
Martha’s Month
DECEMBER 2016
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Gentle reminders, helpful tips, and important dates.
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
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Clean gutters Collect newspapers and pinecones for kindling Shop for gifts with Jude and Truman
Cardio and core Weight training
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Install outdoor lights on evergreens and hang Christmas star lights on barn Place stakes along driveway for snowplows Sister-in-law Rita’s birthday Decorate for Christmas Mail holiday cards Craft ornaments with Jude and Truman Christmas tree arrives
Weight training Yoga Cardio and core Weight training
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Decorate tree with Jude and Truman Friend Susan Magrino’s birthday
Prepare guest bedrooms for holiday visitors Service vehicles and inspect tires Friend Susan Warburg’s and nephew Chris Herbert’s birthdays Begin wrapping presents Friend Jane Heller’s birthday Colleague Darcy Miller’s birthday
Go for a horseback ride
Weight training Yoga Cardio and core Weight training
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Kevin Sharkey’s birthday
Christmas brunch Stack firewood outside Hang stockings Plan holiday table settings Bake and decorate sugar cookies Finish shopping for holiday meals
HANUKKAH BEGINS
CHRISTMAS EVE
Make pierogi
Weight training Yoga Cardio and core Weight training
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CHRISTMAS DAY
Celebrate with family and friends
KWANZAA BEGINS
Wash table linens Write and mail thank-you notes Begin winter pruning Friend Frédéric Fekkai’s birthday
NEW YEAR’S EVE
Weight training Yoga Cardio and core Weight training
“For hors d’oeuvres that everyone loves, I like to serve shrimp cocktail at parties. It’s one of the easiest appetizers to make. For extra flavor, leave the shells on when you cook the shrimp.” —Martha
MARTHA’S SHRIMP COCKTAIL
In a stockpot, combine 2 carrots; 1 celery stalk (including leaves), cut into 2-inch pieces; ½ teaspoon whole peppercorns; and 1 tablespoon kosher salt. Cover with water by several inches. Halve a lemon and squeeze juice into pot; add rinds. Bring to a boil. Add 1 pound shell-on shrimp; cook until shells are bright pink and flesh is opaque, about 2 minutes. Use a slotted spoon to transfer shrimp to a bowl of ice; let cool. Shrimp can be made up to 1 day ahead and stored, refrigerated, in cooled cooking liquid. Peel just before serving.
For a video and a cocktail-sauce recipe, go to marthastewart .com/shrimp-cocktail.
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MASTERING THE HOLIDAY MEAL
Our guide to everything you need to prepare, cook, and serve a knockout feast.
DECEMBER 2016
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LET’S GET ORNAMENTAL Trim your tree with vintage Christmas decorations— and learn the stories behind their charming designs.
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IT’S COCKTAIL O’CLOCK!
We’ve enlisted the knowhow of two drinks specialists to help you throw one unforgettable bash.
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SWEETER BY THE DOZEN
Twists on classic cookies— from apricot rugelach to eggnog crescents—that’ll wow at your holiday swap.
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STUNNING MADE SIMPLE
New York City floral-design duo Putnam & Putnam offer expert advice and exquisite inspiration for decorating your home for the season.
