Earlier this week, my co-founder, dermatologist Dr. Dhaval Bhanusali, and I celebrated the launch at Ladurée SoHo in New York City with more than 200 guests. Elemental Lip Serum is our next-generation, peptide-infused formula created to address the visible signs of lip aging. It combines peptides and antioxidants with deeply nourishing and conditioning ingredients to help smooth the appearance of lip lines, improve softness, and leave lips looking healthy, hydrated, and beautifully polished - all with a sheer wash of color and shine. I am so very proud of this lip serum and excited to share it with you. Order yours today!
Here are some photos, enjoy.
Lips are one of the first places to show visible signs of aging. I am thrilled to offer my Elemental Lip Serum to address those signs, such as lip lines, dryness, and volume loss. And this serum comes in four colors – blush, mocha, clear, and petal.
The special peptide-infused formula has changed my lips. They feel softer, fuller, and healthier.
The event was held at Laudurée Soho, the brand’s flagship store. A fun cart was set up outside to welcome guests.
Here I am with Dr. Bhanusali ready to introduce our next-generation serum developed with Elm’s advisory panel of dermatologists, scientists, and researchers.
The evening started with a moderated interview. I told guests about Elm Biosciences and living well. Fashion, beauty, and entertainment journalist, Zanna Roberts Rassi, interviewed me.
I spoke to a full audience. Attendees included dermatologists, influencers, members of the media, and friends. Sitting here is entrepreneur Charlotte Palermino.
Here is Zanna – we had such a fun and interesting conversation.
After the interview, the event opened its garden doors for a reception. Some of the passed hors d’oeuvres included mini sliders, smoked salmon, mushrooms with spinach, goat cheese and honey,
mini croque-monsieur sandwiches, and vegetarian bites.
Laudurée macarons in various flavors were also served to all the guests.
Businessman John Demsey was among our guests.
Chef and author Candice Jumai was also there along with nutritionist and wellness chef, Shauna Faulisi.
And here is fashion designer, writer, and social media personality, Emily Kammeyer.
There was lots of time for photos. Many posted images of the event on their own social media platforms.
If you haven’t already, order your new Elm Biosciences Elemental Lip Serum today! And be sure to shop my other products – my A30 Elemental Serum, my A30 Elemental Night Cream, and my Inner Dose Daily Skin Supplement. There’s nothing like Elm Biosciences – just try it!
Early fall is such a nice time of year to entertain at home.
Yesterday, I hosted a small luncheon for six at my farm. I worked with Chef Jeff Srole, who has helped with many meals here and up at Skylands, my home in Maine. We created a menu with several ingredients harvested from my garden and my orchard. Our meal began with Smashed Baked Potatoes topped with Crème Fraîche and Caviar, using homegrown potatoes. Next, a classic French Onion Soup made with onions from my garden, finished with three different cheeses, and dressed with garden herbs. And for dessert, I served an Applesauce Tart made with freshly picked apples - a delicious recipe from my 100th book, MARTHA: The Cookbook.
Here are some photos.
After all the rain we’ve had, it was a perfect day for hosting a small luncheon. I decided to serve our meal right at my Winter House kitchen counter. I just picked the beautiful Celosia Cristata flowers behind me.
I used my Wedgewood Drabware plates on the table – so beautiful for a fall meal.
I always love to decorate my Winter House using flowers grown right here at the farm. Also known as American marigold or African marigold, Aztec marigold, Tagetes erecta, is a showy, easy-to-grow annual that blooms from summer to the first frost. The huge, fragrant blooms, appear on top of one to four-foot stems and are available in various shades of orange, yellow, bronze, and creamy white.
Chef Jeff began preparations early. This is my Applesauce Tart before it’s baked. It’s made with thin, peeled apples from my orchard arranged in concentric circles on top of a buttery, flaky crust. Be sure to use my recipe from MARTHA: The Cookbook. You’ll make it again and again this season.
Here’s the Applesauce Tart fresh out of the oven and cooling.
I harvested so many beautiful potatoes from the garden this year. These are washed and prepped for baking.
Jeff made sourdough whole grain croutons to dress the soup.
When selecting the right bowls for any dish, always consider: the primary purpose – if they are for an appetizer or main course; what kind of soup – broth, cream, stew, etc.; and whether the event is formal or casual. And select plates and bowls early, so there is no rush later. These medium sized crocks are perfect for French Onion Soup.
Once the soup is poured into the crocks, Jeff drops a handful of croutons in each bowl.
He also uses three different cheeses – Gruyère, Emmental, and Compte.
The soup is cooked wonderfully in my Winter House oven, They came out perfectly browned.
I always offer freshly made iced tea or juice when I host. This is a loose leaf black tea with a light orange blossom flavor.
I wanted to serve my Smashed Baked Potatoes with Crème Fraîche and Caviar from my 100th book. I always smash my cooked potatoes on the kitchen counter before serving to break up the tough fibers of the cooked flesh.
Here I show my guests how I dress the potato – first a dollop of crème fraîche and then a generous spoonful of the finest caviar one can find.
These potatoes were devoured by everyone.
Before serving, Jeff sprinkles parsley on top – also grown in my garden.
The tart is cut carefully with a very sharp knife, which cuts through the flaky, crisp crust and soft filling without crushing either.
This Applesauce Tart can be served warm or at room temperature.
Topped with sanding sugar and baked until the fruit is tender, and then served with a spoonful of crème fraîche – nothing is better for an autumn dessert.
Celosia Cristata has twisted, dense, velvety flower heads that can grow to six inches wide. It is always so nice grow beautiful flowers and then cut stems right before a gathering. My guests loved this centerpiece. It was a lovely midday meal at Cantitoe Corners.
Here at my farm, even rainy days can be extremely productive.
Whenever stormy weather keeps my gardeners and outdoor grounds crew from working outside, I encourage them to use the time to take stock of our equipment, clean everything thoroughly, and organize the tools and supplies. My Equipment Barn measures approximately 40 by 120 feet, with plenty of height to house our mowers, blowers, tractors, tools, and other important machinery. Yesterday, as the weekend nor’easter brought a third consecutive day of rain, my team took the opportunity to clear the space, wash the floors and equipment, and carefully inspect each item before returning everything to its designated place. Now, everything is clean, properly stored, and ready for use.
Here are some photos, enjoy.
I built this Equipment Barn soon after purchasing the farm. I wanted it to be an attractive structure in an easy-to-access location. This building is just off the carriage road next to my hay barn and vegetable greenhouse. Giant sliding barn doors are at each end.
Here is a view of the inside. To clean it thoroughly, everything is brought out, the floor is cleaned and then everything is returned to its proper place. At night, this barn accommodates all our farm vehicles. Above, the space is well lit with these big overhead lamps. I use very utilitarian lighting and fans wherever I can.
Phurba uses the power washer to clean the cement floors of any mud and other debris.
Here, Phurba uses the STIHL battery-operated blower to direct the water to the drains.
Out back, Phurba also power washes each of the mowers and makes sure each piece of equipment is in perfect working order.
Once it is cleaned, Phurba parks it back in the barn, in a designated spot, where it can easily be driven out when needed.
On one side of the Barn, we keep the entire fleet of STIHL mowers. They are all parked together, faced out, during the summer season when they are used daily.
Next, any dirty garden tools are washed.
And then hung on sturdy hooks. These hooks store our spades and shovels in all sizes for different jobs.
We keep like items together, so we know where to find them and how many we have in supply.
These are long handled cultivating forks which are bent at the end in order to turn the soil.
Any STIHL trimmers and other long handled tools are also kept in one place.
Our blowers are also made by STIHL. We’ve been using STIHL’s backpack blowers for years here at my farm. These blowers are powerful and fuel-efficient. The gasoline-powered engines provide enough rugged power to tackle heavy debris while delivering much lower emissions.
Along the wall on sturdy shelves are our Miracle-Gro fertilizers – also ready to grab when necessary.
Blowers, tillers, edgers, walk behind mowers, and generators are all parked by type and frequency of use.
Ladders of various sizes rest against one wall close to one set of large barn doors.
All the Gilmour hoses are gathered, coiled, tied, and ready for winter storage.
In another corner, we have this bank of lockers for the crew. Everyone has their own locker where they can store safety equipment, extra shoes, clothing, and other personal items.
Meanwhile, the STIHL chainsaws are all sharpened. The teeth are filed, two or three strokes per tooth. This is done for every tooth in one direction and then in the other, all the way around.
Nearby, Pasang checks the tires on this Polaris off-road vehicle. He adds air where needed.
Here is Phurba washing our trusted Hi-Lo, which is also used every day here at the farm.
He also gives our Kubota tractor a good rinse. Regularly washing tractors is essential for safety, equipment longevity, and operational efficiency.
Everything is now back in the large holding area ready to use. It is so nice to know all our equipment can fit neatly in this Equipment Barn.
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