Monday, June 30, 2008

June 2008 Martha | Salads with Substance

I am a faithful subscriber to Martha Stewart Living Magazine and I'm proud to admit it. Ain't no shame! When a new issue arrives each month, I pour over the beautiful images and pages filled with craft and cooking ideas, hospitality tips, and oh so much more. While I will never be as good a host, crafter, or entrepreneur as Martha, I humbly aspire to some of her finer qualities. I read the articles and my mouth waters over the menus and I envy a lot of her decorating ideas, but when I stop and think about it, I don't know if I've ever really put into practice what she's preaching or followed any of her suggestions.

Never fear though, because a new day has dawned! I've made a resolution that I will bake, create, or simply do at least ONE thing I find each month in the magazine. What's the point in subscribing after all if one doesn't use their new-found knowledge?

And so, for my first application of Martha's advice, I chose to make the Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives from the article, "Salads with Substance" found on page 72 of the June 2008 issue, which presented several summer salads, each looking scrumptious. It was easy to make and, according to those who ate it, tasty to eat. Next time, I'd use a little less salt, maybe two TBSP instead of three. I also substituted some green onions/scallions instead of the chives (which were called for) and think it was a wise decision. Click here for the recipe!


Alli said...

That was some good potato salad! I forgot to ask Luke if he had any, but since he doesn't like mayo (and does like blue cheese), I think this might be my one chance to make potato salad for us!

Sarah said...

Yeah, Alli, I agree. And for those of you who aren't blue cheese fans, its taste is very subtle, so don't fear!

Melissa said...

I may or may not have ordered my first subscription to MSL when I was sixteen. I don't have one anymore because I usually just check the website, but I do still love her! Incidentally, if you're looking for a substantial salad, I love roasting a few red potatoes and a handful of asparagus spears and mixing those with a chopped hardboiled egg and some pickled beets and mixed greens for a hearty but healthy meal!