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Martha Stewart Living

Martha Stewart Living September 2020

We've expanded our magazine to bring you more of the ideas you want for organizing, entertaining, cooking, and decorating- all in one place. Plus, our special Gardening issue, Entertaining Issue, Decorating Issue and Holiday issue are all yours to enjoy as a subscriber.

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United States
Meredith Corporation
10 Issues

in this issue

8 min
step outside

AS STAY-AT-HOME mandates switched on in March to curb the spread of the coronavirus, many people complied by parking on their cans. Fitbit, the company that makes smart activity trackers, shared data a short while later showing that users of its devices across the U.S. were suddenly taking 12 percent fewer steps per day, on average, than they had during the same period in 2019. In the months since, however, many of us have gotten up off our couches and started going for walks again, since it’s a safe way to exercise in fresh air and reconnect with ourselves and others. Science backs up just how good this feels: Getting our steps in, as we love to say, not only can improve cardiovascular fitness, muscle tone, balance, and blood-sugar regulation; it…

1 min
spill the beans

Pick Pristine Ones Look for firm, plump-feeling pods with no brown spots or soft or slimy patches. Keep Them Cool Refrigerate them, whole and unwashed, in a paper bag for up to 5 days. Cook a Batch Gently pull the pods apart at the seam, then use your finger to release the beans. To cook, cover beans with 2 inches of salted water in a pot. Bring to a boil and simmer until tender, 25 to 40 minutes, depending on size and variety. Let cool, then refrigerate in cooking liquid for up to 3 days, or drain and use in any recipe that calls for dried or canned varieties (like our bean dip on page 64). Sarah stirs them into salads, brothy soups, and pasta with fresh herbs. USE YOUR LEGUMES Click here to find recipes for…

11 min
power washing

10 WAYS TO WIN THE LAUNDRY GAME 1 FOLLOW THE RULE OF THREE Try to wear jeans, other pants, and loose tops—items that don’t really get sweaty—at least three times before throwing them in the hamper. In between, spritz them with a bacteria-and-germ-killing sanitizer, like Tide antibacterial fabric spray ($7.25, target.com); or a bottle filled with plain old vodka, which is naturally odorless, says textile expert Patric Richardson. Let dry, then place them right back in your closet or drawer. Then, of course, launder underwear, socks, T-shirts, and workout clothes after each wear, says Procter & Gamble scientist Jennifer Ahoni. It actually helps them last longer: “Your body produces skin oils that end up trapped on clothes and break down the fabric,” she says. Skip the dryer to extend their life further…

7 min
curtain call

PROVISIONS Going Places Maybe you’re driving to the office—or maybe your office is down the hall from the kitchen these days. Regardless, our three handheld breakfasts are a boon to both adults and kids on busy mornings. Each is a snap to prepare, deliciously nutritious, and zero mess to eat on the move. Whether you and your crew lean sweet or savory, one of these early-bird specials is sure to satisfy. For the recipes, wander over to page 104. 1 YOGURT POPS Meet the love child of a parfait and an ice cream bar: Greek yogurt, honey, and puréed fruit (we used strawberry, blueberry, and mango) swirled into molds and frozen for an all-ages treat. 2 GRANOLA BARK It’s extra-crunchy and protein-packed, thanks to flaxseeds, almonds, pepitas, and the egg white that binds them all together.…

1 min
finding flow

GARY BODKER DESIGNS, Portland, Oregon The bowls, carafes, and bud vases Gary Bodker creates in his studio are as luminous and serene as rippling water. But when you consider the physically intense process that goes into making them—and it includes a giant electric furnace and a 2,300-degree metal forge—they’re all the more astonishing. A New Jersey native, Bodker studied at the Rhode Island School of Design and found the spark for his simple, organic style on a trip to Japan. “I saw handmade glass objects, like chopstick rests and rice bowls, that were small, beautiful, and purposeful,” he says. “In school, you’re taught to be an artist; they discourage functional things. But when someone actually uses the item you’ve made, that’s the biggest compliment.”…

2 min
bring on the flavor

GENIUS IN A JAR For food and entertaining director Sarah Carey, the annual ritual of preserving summer produce goes far beyond jams and jellies. She gathers any extra green beans, beets, cauliflower, and carrots; submerges them in an aromatic brine; and enjoys the lip-smacking results for months. “Mix them into rice bowls, pile them on warm pita wedges with hummus, or scatter them on a pizza or creamy soup,” she says. We guarantee you’ll get a kick out of them. Sarah’s Quick-Pickled Vegetables In a pot, boil 1½ cups distilled white vinegar, ¾ cup water, 2 tablespoons each sugar and kosher salt, ½ teaspoon each black peppercorns and coriander seeds, 3 allspice berries, and 2 dried bay leaves (spices all optional). Fill clean jars tightly with vegetables; add herbs and aromatics in the…