I’m headed out to The Hamptons to visit friends for the weekend, so I thought I’d check in with Martha Stewart. She talked to Hamptons Magazine about her house there. Everyone is constantly talking about how fancy-pants it is out there, and people DO like to show off but honestly, it’s one of THE most beautiful spots in the country. Farms in proximity to the ocean with wooded areas and the most picturesque streets and houses, it is really stunning… tell us about it, Martha…
What’s your favorite thing about having a house here?
This street is the most beautiful street to walk on at 6 am with the dogs—very few cars, a few surfers with their CB radios on to find out where the waves are, but very pleasant. We go on the beach until 8 am. Everybody with a dog is on the beach, and those are the people you want to talk to early in the morning.Would you say it’s a more private-time place for you than your homes in Westchester and Maine?
I love having a lot of people at the house, but not too frequently because I really like to use this as a place of restoration. And I love having my grandchildren out here. They’re great swimmers, and they love the beach and the pool.Do you go to any of the local farmstands?
I do. I go to the one on Sagg Main (Pike Farms, 82 Sagg Main St., Sagaponack), on the right-hand side past the Sag [Harbor Variety] store; that one is a regular. My other favorite is Round Swamp Farm (184 Three Mile Harbor Road, East Hampton; 97 School St., Bridgehampton, 324-4438).So what’s next? You’re always on to the next thing…
Yes, we have a new book, my 85th, called Martha Stewart’s Appetizers.The focus of this is on the culinary delight, the tiny bite. Tell me about the hors d’oeuvres in here.
When I have a dinner party, I don’t serve very many hors d’oeuvres because the dinner is usually quite hearty. But if there’s not going to be a big dinner, I serve many of these kinds of hors d’oeuvres—deviled eggs, cold soups in little cups, spicy shrimp, open-faced tarts. They’re not fussy; they’re not what you’d get at a beneft or in New York City, but they’re delicious.
(Photos, Robert Ashcroft; via Hamptons magazine)
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