Martha_Stewart_Living_-_February_2016_USA__

BRYAN GARDNER

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Polish shoes

and boots;

take pairs with

worn heels or

soles to cobbler

GROUNDHOG

DAY

Feed orchids

Order new chicks

for chicken coop

Harvest herbs,

spinach, and

other greens from

greenhouse for

morning juices

Organize files

in home office;

shred or recycle

discarded

papers

Go through

cookbook library;

donate books

no longer needed

CHINESE NEW

YEAR BEGINS

Dinner with

friends

Super Bowl 50
in Santa Clara,
California

Begin organizing

seed packets as

they arrive

Squeeze citrus

fruit from green-

house; freeze

juice to use in

coming months

Prune fruit trees

Clean and oil

saddles

Allyn Magrino’s

birthday

Clean light

fixtures and dust

lightbulbs

Craft valentines

with Jude

and Truman

PRESIDENTS’

DAY

Begin planning

summer travel

VALENTINE’S DAY

Horseback ride

Make heart-
shaped pretzels
(see page 19)

Winter woodland

maintenance:

Clear debris;

survey property

for damaged

trees

Wash dogs’

winter coats and

sweaters

Take inventory

of wines

Organize garden-

ing supplies;

sharpen tools and

order new ones

as necessary

Have lawn

mowers serviced

Go for a hike

with friends; take

photographs

for blog

Brother

George’s

birthday

Hand-wash

sweaters

Horseback ride

Organize digital
photos and make
prints of favorite
shots to share

New York Botani-

cal Garden’s

Orchid Dinner, in

New York City

Vacuum mat-

tresses and

launder mat-

tress pads

Order dahlia,

gladiola, and

other summer

bulbs

Gardener Ryan

McCallister’s

birthday

Clean dryer vent

Host Rosé Brunch

with Jean-Georges

Vongerichten

at South Beach

Wine & Food

Festival, in Miami

Beach, Florida

(sobefest.com)

Look for

snowdrops

in bloom

Aunt Julia’s
and colleague
Sarah Carey’s
birthdays

Martha’s Month

Gentle reminders, helpful tips, and important dates.

CLEMENTINE GRANITA

Active Time: 30 min.

Total Time: 3 hr. 40 min.

Makes: 12

24 clementines

½cup sugar

1 slice (½ inch) peeled fresh

ginger

1 tablespoon fresh lemon

juice

1.Slice top ½ inch off 12 clem-

entines; reserve. Cut around

flesh and scoop out into a

sieve set over a bowl; reserve

skins, being careful not to

tear them. Press flesh to extract

juice. Squeeze in juice from

tops. (You’ll have about 1 cup.)

Halve and juice remaining

clementines (to yield 2 cups).

2.Bring ¼ cup sugar, ¼ cup

water, and ginger to a boil in

a pan, stirring, until sugar is

dissolved. Remove from heat;

let stand 30 minutes. Discard

ginger. Stir in clementine and

lemon juices; transfer to

a nonreactive 8-inch square

baking dish. Freeze until solid,

about 3 hours.

3.Meanwhile, brush clemen-

tine skins with water. Roll in

remaining ¼ cup sugar to coat.

Freeze until solid, about 2 hours.

4.Scrape granita with a fork

to fluff. Spoon granita into

clementine “cups.” Freeze 10

minutes before serving.

Weight training

Weight training

Weight training

Weight training

Weight training

Weight training

Weight training

Weight training

Weight training

Hike and stretch

Stretch

Yoga

Yoga

Yoga

Yoga

Cardio and core

Cardio and core

Cardio and core

Cardio and core

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

This easy Italian dessert is a

fun and delicious way to enjoy

clementines, so sweet and

bountiful this time of year.

Seasonal Treat

4

FEBRUARY 2016