Hi, This is Martha Stewart, and I'm coming to you from Terrain, a nature inspired home and garden shop in Westport, Connecticut and one of my favorite places to buy plants and just look around and see what's new in the world of home decorating.

I'm here celebrating something extremely exciting, the re release of my very first book, Entertaining.

This book originally came out on December thirteenth, nineteen eighty two, almost forty three years ago.

After being out of print for some years, it is out again in bookstores everywhere.

And it all started right here in this Connecticut town along the Long Island Sound, just an hour outside of New York City, depending of course, on the traffic.

Joining me today are some of those who helped me create Entertaining.

Elizabeth Hawes Weinstock was supposed to come.

Elizabeth really helped me hone the text of the book, and she lives in Martha's vineyard and just didn't make it to the plane in time.

Sorry, Elizabeth.

Corey Tippin, one of my head waiters.

Can't wait to talk to Corey.

Nisi Fernandez, my first real housekeeper who then went on to become the most fabulous flower decorator and also contributor of many many recipes that we included in our books.

Nice to see you, Nissi.

Jeff Katz, who was Were you a headwaiter?

So I guess, but didn't we all kind of do everything to.

Give you all jacks of all trade?

Right?

But your name was Jeff Vicky Slowed, so nice to see Vicky.

Vicky was responsible for much of the calligraphy.

She just was such a creative, fabulous person.

Louise Felix, who was like second mother to the gang.

You'd really kind of bost everybody around really nicely.

You were great.

Sarah Gross, who's sitting next to me, who you look pretty much the same, Sarah, and you sound the same, and it's nice to see you here.

And she's responsible for some of the more delicious recipes in the books.

And Ellen Byron, who's on zoom Hi, Ellen Hi, So she can't really interact with us, but it's nice to have her here on zoom.

And my sister in law, Rita Christiansen, flew up from Florida today to be with us, and it's so nice that you're here and sitting around us.

We have my niece Sophie, we have my niece Christina, all of whom they have contributed to the publications in many, many different ways.

And Judy Morris, she came in nineteen ninety two, So ten years after this momentous event of publishing my very very first book.

It's nice to talk to all of you again, and thank you very much for joining me on my podcast.

Is really great.

So all of you were part of the original crew who contributed to the parties that became the entertaining book.

So please if you each pick up microphones and introduce yourself.

Sarah, tell us what your role was in making this book and how we came to work together, and what you're doing now.

I answered the infamous ad in the paper for the market Basket.

That's how I met you.

Market Basket was my very first shop in Westport, Connecticut, part of a larger store called the Common Market, which was the first store to sell Ralph Lauren clothing to the public.

Remember that boy, look what's happening so well?

And that was an incredible store, I mean, with the first of his kind, first of his kind, similar to.

This little shop, that little big shop that we're sitting in right now called terrain, which is part of anthropology now, but lifestyle, gorgeous, innovative products.

Anti and cheese, food, food.

Cosmetics, you know, beautiful stuff.

Yeah, it was a great story.

So what did you do for me?

Originally?

I originally worked in your basement kitchen cooking.

Oh yeah, you made cookies for the store.

I made cookies for the story.

Yes, I made cookies for the store.

I made chocolate bunnies for the store.

I made Hawa Tasahara bread for the store.

Yeah.

That was fun too.

So yeah, then when you started catering, we started cooking out of your kitchen in the basement and learned how to make French bread and those wonderful walnut rolls.

Yeah.

Yeah.

My daughter still, Alexa, still talks about the costs on we made, wow, because she says they were the best costs on she ever had.

Well, Laura had worked in a French bakery.

So yeah, that's when we started baking the bread.

Right, remember, right, is there a go to story that you tell your friends about working with me?

Was?

I mean, what do you really tell your friends?

I want to know this stuff.

I tell you my friends that I really wouldn't have gone on to do what I do if it wasn't for you know, answering that ad in the paper.

Currently, what are you doing?

I'm retired.

I were retired.

Yeah, you're not allowed to retire.

Well, I'm doing lots of other things.

But I went on from working with you to have a catering business and a successful catering and event planning business.

For thirty five years.

Oh it's so great.

So yeah.

And then I opened up a little kitchen that I rented out to people who did organic, none GMO food for people who could afford couldn't afford otherwise.

I rented out for thirty five dollars an hour kind of thing.

So a lot of the people who are at the farmer's markets now started in my kitchen.

Yeah.

Yeah, you kept in the food world.

Yeah.

But the things I remember from working for you, you know, when I started my business, one of the most important things was the precision that you demanded of everyone.

Oh good, I'm happy to hear her say that.

Yeah no, but it's it's nobody was to be a slob.

No, And I mean we couldn't carry a stew Leonards bag or anything with any kind of logo on it to a job.

How the cars were packed.

Were you know why?

You know why about the cars because I don't know if any of you worked at that one party where we had uf which are meringues in trays of a beautiful kremong glaz.

They have to sit in the kremong glazz so they don't dissipate.

So and they were in the back of my big suburban and there was an instantaneous accident, yeah, Route ninety five and I had to stop short and all the eof lunge late flew out of the paths and I was on my way to Birgdarf Goodman, a big fancy lunch at bir Dwarf Goodman, and we couldn't serve the Oh god, I would have missed that one.

So that's why packing was very very important.

And the wedding cakes, remember they.

Had transporting them.

Oh, transporting wedding cakes was a nightmare until we finally figured out how to do it layer by layer with chopstick that we would insert in between the layers so that they were here.

Yeah.

I figured out a lot of stuff.

And we would make the cakes and then at night you did the butter cream, the Italian butter cream.

I did it at night, all night long.

So we would come in and the cakes would all be be made, and I remember chilled.

They had to make my first one, you know, without you a thing.

Did you have a good time?

Yeah?

Difficult?

We did that though.

Who does that now?

No wedding cake?

Who makes their own brands now?

No?

On?

Well, thank you that's so great.

But I thank you because I really would have gone on to do what I did without you, really.

So thank you.

Yeah.

Our next is Vicky.

I still call you Vickyna grin, but it's Vicky Slow And so what are you doing now, Vicky?

I'm a full time grandma.

Oh you are?

How many grandchildren?

I have four?

Oh lucky you.

I only have two.

And I was at the market basket.

Yes, but you were very important in terms of the esthetic because I love your esthetic always and you were always making things look so so beautiful.

So I'm sure we use lots of your ideas in the photographs and the styling of the food.

We've had so much fun lately.

Because I can't remember the page number, but in this book is there is on a big I think assortment of crudite.

There's a giant mound of butter.

Do you remember the butter mounds that we used to make fruit butters?

Yeah, well, some our fruit, but some were just mounds of normandy butter.

And I went to a party last year at Chris Hesni's house and he had this fabulous, fabulous new caterer working for him and he said, oh, she's an artist, which you see what she's doing.

And she had a giant mound of butter and lots of cut bread all around it, all this nice artisanal bread.

And I just laughed to myself because they're in nineteen eighty two.

It's in the picture in the book.

And I don't know where I got that idea from the mount of butter.

Do you remember where we got that idea from?

I have no idea, but but we did it because it was lavish and it was beautiful, and people felt like there's a sense of generosity on the table with all that butter.

It's probably twelve pounds of butter in that now.

So are you still cooking up a storm?

Well, yes and no.

But I I was gonna say is that there was always that feeling of abundance, a cornucopia that I learned from.

You, right, And your flower arrangements.

Two were very beautiful.

You did very good flower arranging.

I don't remember, Oh you did?

You did?

You did lovely things.

Do you remember a bright blazing blue day with mounds of fresh, fuffy snow and I brought that basket over to your house with a chocolate sufle roll and some napkins and all handmade stuff.

As your interview for the ass also answered the same ads.

Oh, I don't remember.

I have to dig up that ass.

I have to find that for my autobiography.

I don't remember.

You told me that the dogs ate the chocolate raw.

They did, and I was wondering if they had gone sick.

No, they didn't get sick.

Oh my gosh, what a beautiful it was a beautiful grateful.

I remember you being very shy and very liat and perfect for the job.

Perfect.

I was perfect for the job.

Perfect.

You had lotched the offer.

It's really grateful to learn to learn how to be in this world.

You Martha, well, thank you, thank you, thank you.

Louise Felix, tell me how we got together.

We got together.

It's like six degrees of Martha Stewart though, truly.

And it was from Sarah and I remember that I showed up and I was an awe because visually it was so impactful.

And then to see someone who was just so relaxed in an environment that I wasn't used to, and so I was so taken with it as I was the entire time I was working with you.

It was just always informative, educational.

But what did you say?

All the great houses we got to go.

In to transform, and Steve Warner's apartment in New York, I'll never forget that one that was a humding and that was a doozy mark.

It was always exciting, I must say that, and it was always educational.

I never left a situation working with you without having something that I didn't have before.

And whether it was courage, inspiration, aspiration, it was remarkable just and I say this truly from my heart though, it was remarkable how deeply it affected me, because it really has carried me along with all the memories that I had.

Well, you're in several of the pictures in the book, the group pictures.

Which party is do you remember particularly well?

My one of my favorites was I think I think it got into that book.

Oh, Tom brokaw up in west and over the bridge and through the woods, like it was almost like a holiday thing and just going to and you.

Know, they stayed friends.

They stayed with my friends Tom and Meredith.

Yes, I'm sure, because that there was this very viable thing that I saw you do, which was to connect with people who you were catering.

It was amazing that there was this kind of equality in the effort.

I just have to add the things that I gathered was not recipes as much as uh and this is such a schmooz, I might add, but it was like courage, courage without fear, and that inspired me in many of my efforts.

And well, you had to be courageous, I mean you had to be sort of less courageous and very fearless to do the kinds of parties that we did with the staff we had and feed a thousand people at the end show in New York City.

Yes, yes, that was there.

And the crapes, I mean unbelievable.

Crapes being cooked on site, live chickens and cages and veils of hay.

Yeah, it was really wild, and we brought in all the vegetables from the garden.

It was different.

They and people still talk about it.

They s showed me.

My friends at the Folkart Museum still remember that we did such a thing, and it was sort of like the start of something different and new country to the city really and farm to table.

And I was the East coast Alice Waters who was doing her thing at the same time that I was doing my thing.

Allis and I often talk about it when we meet.

I remember when I first went to Alice waters restaurant Chapanie, and she knew who I was.

I had just written this book, so she knew who I was.

And she liked the book, she said, and she brought me out this most special thing, which was a parchment lined pocket of aluminum foil with little tiny potatoes just had been roasted in butter and salt and pepper.

She said, this is my favorite thing.

And I said, oh, we were thinking the same.

You know.

It was very very farm to table way back then.

All of that.

Okay, well, thank you, Louise.

So Nissi Fernandez, you could do you could do everything, but you did.

You came from I think you came from Betsy Winstock.

Didn't you come from Davis and Betsy?

You started in my house.

I think two days a week, and I had never had a housekeeping before one day, one day a week, okay, one day a week and I and then I finally got her to work full time.

And took a couple of years, but finally she worked full time.

And then she brought her sister Ulalia to work for me too because we really got busy.

Ye, and I still have her brother, Fornet Fernando, Fernando Ferrari still works for me.

I looked all the people that came from Brazil because they knew how to cook fijuada, They knew how to cook the best.

Do you remember Nisi's fishuada?

I mean and her seltpee con that's in my Quick cook Quick cook d you know I want I want more selt pe cone, which is a cold chicken, well sort of room temperature chicken salad with little slivers of fried potato and beautifully roasted slivered chicken.

Oh it was so good.

I love that so much.

And then Nissi went off and she decided to be a restaurant tour Yeah, so she opened a Brazilian restaurant in Bridgeport, where there was a very large population of Brazilian people.

So started it, and you worked so hard.

She had breakfast, lunch, and dinner, which I told her was crazy.

I said, you know you're not gonna you're you're gonna get exhausted.

Remember I told you that.

Yeah, you used to get this seven o'clock in the morning until twelve, right.

Oh yeah.

But the NISSI had, she she adopted all my like my birds.

I had parrots and parakeets.

And do you have any birds now?

Oh?

Yeah?

Still I have two the parts, the kids.

Oh oh okay, babies, the originals.

Yeah.

And that you got me into birds in my house and uh yeah, remember and then I had all those red canaries, and I had blue canaries and parakeets and and now I have peacocks and geese and all because of you, Nissy.

I would never have had all those, but you did all that.

You influenced me tremendously.

And her work ethic, tireless work ethic that was mesy, never never would not leave a dirty dish in the sink, would not so organized.

And you're I need you back again.

You have to come back.

Are you Are you old enough?

No, you're not old.

You're not too old.

Not too old.

We all need ten nieces the best time.

Yep, it was a very good time.

Well, thank yous, Corey, Corey Tippin'.

So what did you do for me?

When did you come and how did you come?

Okay, So I don't know if you remember this, but I can tell you the exact date we met and how we met.

So I had just come from New York, I moved.

I begged my mother and if I could stay in her garage apartment in Westport.

So I came to my sport.

I walked out the door and my next door neighbor happened to come from California and he had a sportswear company.

So they made me kind of the visual image for their business.

But they I also became like an art director and I was like, come on, we got to do promotional stuff.

Corey has always been extremely stylish.

Thank you, even wearing a secondhand tuxedo.

I remember you running your fingers up and down the car and saying, oh, that's Satin's divine.

But anyway, to get back to how we met.

The that I worked for, I said, let's we need to do some publicity shops.

And I said, well, aren't there any models that have retired and moved out here to the country, and one of the assistants said, yes, there's this a woman named Martha Stewart and she used to be a model and blah blah blah, and I said, great, let's call her.

So we called you.

You came into the shop in Westport that made the clothing, the sports wear, and you struck a deal and you said, okay, I'll be in the picture, but you have to outfit all the catering girls.

So I don't know if you remember this.

Yeah, and you've got this guy to give to outfit the whole catering business.

And then we did the photo shoot and I had you show up at the Hunt Club in front of the polo ponies.

After the photo shoot, you and I started talking when you were wandering around in the Hunt Club, and you said, what do you doing on the weekends?

And I said, well, I don't know.

Why don't you come and work for me?

And I said, well what do you do?

You said, I have a catering company.

And I was like, well, I don't really know what that is.

And you said, well you can be a bartender.

And I thought I'd spend enough time drinking.

I can flip over to the other side of the bar and start servying.

And that's how we met.

Oh good well, you were you have you were a very long lived waiter bartender.

Whatever you did anything I asked you to do with great a plume.

And there was nothing that you ever asked us to do that you could not do yourself.

It was always that was all.

I always feel that way I run it.

I've always tried to run an egalitarian business.

So if there's something on the floor, I pick it up.

I don't wait for somebody else to pick it up.

I've always said that, right, And you see, I would do everything anybody else would do as long as it gets done.

That's how we learned.

Good well, I'm glad you remember that.

But thirteen years later, after the catering goes, just then came back and worked for you on your television show.

Yes, you did on the magazine and we did many, many fabulous shows with Oprah TV special.

Do you remember when Oprah came well, I remember we went to her.

Well, she came once to us too.

I remember we went to her.

We did a Christmas special, Oh.

Yeah, in Chicago when we went to Chicago.

Then we did a wedding special and the ad was so great because it was like, do you, Martha take Oprah Winfrey to be your partner in entertaining?

And then you gave it really blank, I do.

And I was like, if.

Only this marriage was for real, God could have ruled the world the.

Two of them.

Well, she went on to rule the world.

Don't worry about Oprah.

Yeah, but you're nudging in there.

I still I still have the tape of my first appearance on her radio show down in Maryland when she and it was I have all that stuff.

So it's such an interesting and interesting history.

What are you doing now?

So I took a step back from working very hard.

For twenty five years, I had my own business.

I was a photo stylist, Corey Grantippen Style.

I worked in antiques.

I worked with a great friend of ours that we have together that runs the Antique Artists and Center fabulous woman.

And now I married to Christopher over there and we travel a lot.

I go to Pilate's good constantly look and I studied French upright good.

Yeah.

So now we're moving on to Jeff Mattz.

How did you come to work for me?

I too, came through Sarah.

I had met her brother Adam in New York and we became friends.

And I had actually at the time was working as a line cook at the Westport Ocean House.

I was looking for a place to stay and Sarah and Adam's parents graciously offered me a spot there when I was cooking late at night.

So one thing led to another, and Sarah at one point said, hey, you know, I'm doing some work in the caring business.

You're already in the restaurant business.

What do you say?

And I say, sure, let's do it.

So what was the first party?

There was the party?

The first party you were?

I can't remember.

I think that's when I needed a lot of people.

I need a lot of people.

And maybe that's why I put the ad in the paper, was for that particular party, because that was like a thousand guests.

Yeah, awful, an awful lot of people came to that.

Yeah, that would certainly make sense.

But but then you went and became an architecture, right.

So I continued on with my studies and languished under the thumb of other architects, who are if you ever work for another architect, don't so I finally seized my opportunity to open my own business, and I've had a very nice run.

It was a little slower now than I would like, but that's okay.

I've written a couple of books in the downtime.

Yeah.

Man.

In Georgia's wedding, I was not the.

Best man, but I was, was I?

Rita?

I was in the wedding, which we haven't talked about yet, but anyway.

Another fantastic thing about all the people I met working with Martha was that I became friendly with her brother George, and ultimately the coincidence was marrying Rita, who I had gone.

To high school with.

Oh.

Oh, I didn't know that.

Oh.

I kind of got involved for when they were dating, and we remained friends.

And yes, I was in the wedding, which is also chronicled in the book and with af fur their Ado, here's Rita.

Oh Hi, Rita, Rita may the trip from Florida.

What town do you live in?

Fort Myers?

She lives in Fort Myers, fighting hurricanes, et cetera, et cetera.

Ady three oh boy last year and I kept calling Rita, are you okay?

Are you okay?

And Rita did marry my baby brother, George, who at the time was a builder in Fairfield.

And how did you meet George.

At a disco rollerblading party?

Disco had that right, and I could not do it.

And he was helping me and holding my hand all right time.

And they fell in love and got married in my backyard and we grew special flowers for their wedding, knowing that it was going to occur.

And that was a beautiful wedding.

That was a beautiful wedding, so beautiful, So rita.

But when did you come to work for me?

After you got married, I came to work for you.

I did a little freelance work after Kirk was born.

Were in the middle of an audit and I helped you with the audit.

Here was that eighty four eighty four?

So after the book, yes, and then I started working for you in eighty five.

Those audits weren't they fun?

No?

Oh god, no, not fun.

And then I worked for you for thirty two years, So.

Thirty two years and did a lot of good for my company.

You did, indeed, wow, So you lived through all these contractual book projects that we did.

You went through the IPO of the company.

Later on, when we had our magazine and our kmart contracts and all of that, and Rita just calmly just sat in her office and did all this mountains of work.

Really amazing, amazing.

Learned a lot.

Yeah, we did learn a lot together and a part.

So much stuff went on and working with all the different employees.

Do you know we counted up last year We've been trying to count how many people actually worked for Martha Stewart Living and we've come up with more than twenty seven hundred people.

Yeah, it was such a great place.

And keeping a magazine a vibrant the way we did for forty years was really incredible too.

Yeah, we've done a lot.

We've done a lot and Rita you have to see in the book her wedding.

It was fantastic food.

Oh, it was so good.

I remember all those dishes that we did for your wedding.

We dragged him out on the lawn and you had a photographer there and he shot every single fabulous thing that was served.

Yeah.

I love the bridesmaids dresses, those beautiful aqua chiffon dresses and flowered in the hair, and the big white tent beautiful.

Yeah, and I sun flowers, bud.

That easter field for your wedding.

I remember mowing it and mowing and mowing it so the grass was not too long.

Everything was perfect.

What day of the what month was that?

August?

Oh?

August?

It was so nice.

Yeah.

So, now that we've gone around the table, which is not a round table but a long rectangular table, who wants to tell some funny stories because people love to hear memories.

I do have a couple.

Okay, now we're on the subject of George.

George said, one afternoon when we were getting ready for a party, would just go next door and pick some sunflowers.

They won't mind.

So next door was very real Westport character.

This woman.

She had a lot of property, and she draw them in and I go out there with my clippers and clipping, and suddenly I heard these shots going on.

She had a bb gun, like, get off my property.

Oh god, I didn't.

And by the way, I did not tell them to go and pick the sunflowers.

George, Okay, maybe it was like his idea of practical joke.

But later he was stung by hundreds of bees.

And he was allergic.

Yes, and he was sitting there, oh yes, and we were feeding him shots of whiskey.

No no, and we got it.

We had to get an ePIE pen and everything he was he was allergic as my husband was allergic to bees.

And you stay away from the right.

And then one other funny thing that happened.

You had a client, PepsiCo, Oh yeah, which was a huge corporation.

Oh the Luau.

Do you remember the Luau?

And the gardens were done by an exceptional man.

I forgot his Russell Page.

It was Russell Page who actually did the sculpture garden.

Oh yes, that whole sculpture garden.

Oh yeah.

I became friends with the CEO and his wife and hated a lot of their personal dinner parties after we did the Luau.

And I now work for Pepsi every now and then, doing a commercial for like crot Well.

But they brought me the blue out picture last year.

He still had it in their archives.

Had very nice picture of us cooking the pigs over the fire.

Remember, So there was a lot of downtime when we were there.

And Bertie who we all.

Loved, Bertiekins, she was the great flower arranger.

Yeah she's lovely, yea daughter.

So we snuck off and we were smoking pot and you came around the corner and you caught us, and instead of berating us, you know what you said, I said, give me a puff.

Yeah, they said give me some.

So today it's kind of irrelevant, like who cares.

But back in those days it was like it was against the law.

We were breaking the law what you were very cool about.

And one more thing, can I tell you about my favorite party?

Yes?

Which on?

So we did a party for Klaus Oldenburg and his wife.

Oh yes, it was fabulous and it was in the old whitney downstairs where the restaurant was.

So it wasn't Klaus Oldenburg, yes, no, no, it was it was Roy Lichten.

Fine, Roy Lichten, because and you did all the great you I remember everything.

Do you let me pictures of that?

I wish idea we did.

It's still life.

I can't find any pictures of the roy Lichtensteine dinner because there was a big retrospective upstairs at the Whitney of Roy.

And now I'm I'm friends with his wife and my boyfriend, my ex boyfriend collected lots of very really important Lichten signs who I never bought one stupidly, and we are the tables, The big buffet tables were all just sort of like Tableaux vivant of lichten Sex.

The Still Lives with the gloves painted gloves.

Remember, yes, we did it.

I recreated his his artist oil box.

With and we had paint.

We had paint squirting out of tubes, oil paints, and we had goldfish and they were his paints too.

There were same colors of paint that he used, the primary colors.

And he came down and you shook our hands instead.

How much he loved me.

He loved it.

And his wife was lovely, so lovely.

Yeah, no, they were.

They were very fun.

And that was That was one of my favorite parties.

And then were you there for the Paloma Picasso party at the on Fifth Avenue.

We did it at the Sacred Heart School.

Luckily red and black.

It was all because she her colors were red and black and she was just launching her perfume with my brother in law, George Friedman, and and we catered her dinner and it had to be all red and black.

So we had salmon and caviar.

Everything was red, and we had a filet of beef and something else, something else black.

I can't remember what, but anyway, she Ime went to a party a couple of months ago at Gagosian and there's Poloma Picasso and I went up to her to say hello, and she said, I know you, and you catered my first party in New York.

She remembered everything, but it was memorable that party.

It was totally memorable.

Well, you have a very good memory, Corey.

I do about that time because it was so inspirational.

Well, I love that you were.

We were young, we were.

Young and energetic.

I said, it was super inspirational.

I'm doing what I did now because of what I learned from you and working those parties.

I write culinary, cozy mysteries because I got assembled all that knowledge and kept it in my brain and harkened back to it all the time.

You know, it's time to end our conversation.

One more story.

Why do you talk about the Nomes Party?

So before the book was written, and the reason I got the publisher of this book to want to publish my first cookbook was because I catered the Nomes party for Alan Murkin, right which and Alan Murkin was publishing Clarson Potter and all.

And this is before and Crown before the merger with random houses a long long time ago.

And Alan was so impressed with the Gnomes party, and you took that was the Omlink party.

That was the Omelin people, right, six hundred people at.

The US Customs House at the tip of Manhattan.

Right, and and with mermaids.

All the waitresses we were dressed as mermaids.

They're brought were big collop shells from the Coq Quil san Jaq.

Yeah.

Yeah, we wired them together and that's what they did that back then, no one, nobody did that.

And you were all sitting the Customs house has beautiful alcoves in the walls and those stone walls, and I put the waitresses in the or they were actually again live people, just sitting as decoration decoration, and they were sitting in the alcoves making believe they were fairies because it wasn't the Nomes book.

It was the Fairies Book, okay, by the same author Reenport's lead the Duck writing before right, So on that note, I mean, we could go on and on and on and on and talk about all these fabulous stories, but I'm glad that you do remember them.

I'm glad that it had an effect on your life and on your work, and it's so nice for me to hear all that.

I'm glad and you did entertaining because half those recipes I never had, even though I'm.

So you know, well, thank you so much for joining me, and this has been very fun and very meaningful for all of us, and I hope for the readers of the book.

I'm proud that the book has had such an enduring success.

I'm very pleased that Clarkson Potter chose to reissue it this year in fact simile, which means it's exactly the same as the original, and it's still dedicated to my husband Andy, my ex husband.

I took his name out in later editions, but not in this one, because this is the original and it's now available again wherever you purchase books.

So I hope all of you will add it to your collections and that it inspires a whole new generation to embrace entertaining.

So thank you so much, thanks for taking the time.

It really means a lot to be really okay,