- 2 days ago
Martha Stewart welcomes a lineup of celebrity guests for some of her most memorable recipes, DIY projects, and conversations. Join Daniel Radcliffe, Brendan Fraser, Shania Twain, Lindsay Lohan, Andy Cohen, and Conan O'Brien as they cook, create, and swap stories with Martha.
Shania Twain puts a Canadian twist on a grilled cheese on ciabatta with tomato, Lindsay Lohan tackles cream puffs, Andy Cohen shakes up whiskey sours, Brendan Fraser learns to make homemade chalk, and Conan O'Brien turns a birch branch into a hat rack in this collection of Martha's best moments with celebrity friends.
Shania Twain puts a Canadian twist on a grilled cheese on ciabatta with tomato, Lindsay Lohan tackles cream puffs, Andy Cohen shakes up whiskey sours, Brendan Fraser learns to make homemade chalk, and Conan O'Brien turns a birch branch into a hat rack in this collection of Martha's best moments with celebrity friends.
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LifestyleTranscript
00:00Pat your head and rub your tummy.
00:02You're pretty, that's pretty good.
00:04You are shaving now?
00:06Yes. You are?
00:08It's been a few days at this point.
00:09I see a little bit of beard there.
00:11You can make sure that you get me a new drill, please.
00:13I'll pay for everything. Okay, thank you.
00:15All the damage I've done.
00:16The secret to my whiskey sours is fresh orange juice.
00:19We just squeezed it. Yes.
00:21Fresh lemon juice. Okay.
00:23Maker's mark. Mmm.
00:25A little bit of sugar. Now, do you edge your glasses?
00:27Not particularly. Oh, I love
00:29edged glasses, because it really makes the drink
00:31more festive. Uh-huh, it sure does.
00:33So you put an orange slice like that, and
00:35then in a saucer, you just...
00:37Yeah. There you have a sugar-rimmed glass.
00:39Beautiful. Here, shake. Okay.
00:43Over your shoulder more.
00:46Okay, so then we pour.
00:48Looks delicious. Cheers.
00:51You want to make the chalk? Yes, please.
00:52Okay, so we're using recycled things like
00:55you can use toilet paper,
00:57tubes. Tubes, yeah, tubes.
00:59Or these are the paper towel tubes.
01:02Just cut it in half.
01:03Cutting in half.
01:04Okay, and then we're going to seal the one end
01:08with just plain old duct tape.
01:12Sealing.
01:12Gosh, I haven't used duct tape.
01:14You're doing it the right way.
01:15I'm doing it the more difficult way.
01:18Do like Martha.
01:20No, you do it your way.
01:21That's the better way.
01:22It's easier.
01:23Okay.
01:23So you just want to...
01:24But do it twice.
01:25Yeah, I gotcha.
01:26Okay.
01:26So you were already...
01:27They already told you what you do, didn't they?
01:29Duct tape holds the world together.
01:31It does.
01:32But you know, that's...
01:33People...
01:33Then they started making duct tape
01:34in all these different colors and stuff,
01:37and I think they sort of ruined the idea of duct tape.
01:39It should just be grade.
01:40Just standard straight-ahead industrial grade grade.
01:42That's right.
01:43They have ruined duct tape for me.
01:45What's up with that?
01:46So now use freezer paper and the shiny side end,
01:50and just make a little cylinder.
01:52A tube like that again?
01:53Yeah, because the chalk will not come apart,
01:55come away from the cardboard.
01:57It will come away from this.
01:58Gotcha.
01:59Okay?
01:59And then just take your scissors,
02:01make sure it's all the way down,
02:02and just cut this down so you can fold this down.
02:06Folding.
02:06Oh, okay, good.
02:07And we're gonna fold the paper down.
02:09I used to make paper airplanes really well.
02:11Are your kids watching you on this show today?
02:13They will be now.
02:14Yes, they're gonna know that daddy's gonna make them chalk.
02:18And then just fold this down.
02:20Yeah, just fold it down.
02:20Okay, gotcha.
02:21Wait, what about this bit?
02:23And just so you can pour...
02:25Just so you can pour the chalk mixture in here.
02:30Now, sodium acetate is what we're going to be creating.
02:33Dun, dun, dun.
02:34Yes.
02:34So it's always good to tell your kids exactly what you are making.
02:38Okay?
02:39I want to know...
02:40I don't even...
02:41I was trying to find out the symbols for sodium acetate.
02:44It's N-A something.
02:45But I don't think acetate is an element.
02:48Well, you got me.
02:50I don't think it's on that chart.
02:51So Brendan, mathematics, chemistry...
02:53Did you find out, producers?
02:53Producers, did you find out?
02:55Sodium acetate?
02:56Sodium acetate.
02:57Nobody found out.
02:58Is there a chemist in the house?
02:59It's for the second segment.
03:00Oh.
03:01Oh, thank you.
03:01Oh, that's for the other segment.
03:03We're not making sodium acetate right now.
03:05See, I got all confused.
03:07We have one cup of water.
03:08I was at a pop quiz back in high school.
03:10Here.
03:11One cup of water.
03:12One cup of water.
03:14Okay.
03:15Now, into the one cup of water, you're going to put your plaster of Paris.
03:19Parisian plaster.
03:20This is it?
03:20Yes.
03:21Yep.
03:21All right.
03:22And wait, don't do that yet.
03:23Don't do that yet.
03:24And then tempera paint.
03:26And oh, I wonder what color mine is.
03:28Oh.
03:29Yours is...
03:30It's sort of like a teal blue.
03:32It's my favorite color, actually.
03:33And just put in one to...
03:35Anywhere from two to four tablespoons of tempera paint.
03:38Do you want a nice dark color?
03:41More is more.
03:43Yes.
03:43There.
03:45Yes.
03:45Now, stir that in with your little rubber scraper.
03:48Rubber scraper.
03:51Oh.
03:51Stirring.
03:51Where did you put the...
03:52Gotcha.
03:54This is just a simple thing.
03:56I love it.
03:56We're just mixing plaster of Paris.
03:58Okay.
03:58Now, dump the plaster of Paris into the water a little at a time.
04:02And...
04:02How do you slow down?
04:03Okay.
04:04Gotcha.
04:06He's raring to go, this guy.
04:08So, is it fun?
04:08How long did it take to make a movie like that with all the inanimate creatures?
04:11Well, we were in Topsville, Massachusetts where we were at the end of a cul-de-sac with
04:16a bunch of comedians.
04:18And crazy things can happen.
04:19With the voices?
04:20Are they the voices?
04:20No.
04:21Actually, you know what?
04:21This is not a talking animal movie, per se.
04:24There are many animals in it.
04:28However, there's lots of sight gags and, you know...
04:32Lots of gags.
04:33There's some really nice...
04:33I mean, it's a giant gag.
04:35One after the other.
04:36If you're waiting for a joke, you're too busy laughing and another one rolls in.
04:39You never stopped.
04:39Did you laugh the whole time you were making it?
04:41Yeah.
04:42One time I laughed really is kind of when it hurt because I got thrown around a lot.
04:45You have to put all of that in.
04:46Oh, sorry.
04:46Yeah.
04:46You have to do while you talk.
04:49Do while I talk.
04:49Gotcha.
04:50Okay.
04:50So, like I was saying...
04:54What was I saying?
04:56Sight gags.
04:56Sight gags.
04:57Things you see falling down and stuff.
04:58Everybody thinks it's so easy just to do crafts and talk.
05:02I know.
05:02You can't.
05:03And then you get these fantastic actors on the show.
05:05You can't even chew gum and walk.
05:07That's right.
05:07And rub your tummy at the same time.
05:11Can you?
05:11Pat your head.
05:12Pat.
05:13Pat.
05:13Pat your head and rub your tummy.
05:16You're pretty...
05:17That's pretty good.
05:19It takes a lot of concentration.
05:20But talk, also.
05:21So, yeah.
05:22That's like I was saying.
05:23And mix your...
05:23I am the very model of a modern major general.
05:25I've been from making vegetable, animal, and mineral.
05:27I know the kings of England.
05:27I know the heights historical.
05:28Marathon, waterloo, and arctic.
05:30Excellent.
05:32You know what?
05:32Just another...
05:33You know what?
05:35Just another...
05:37Another cocktail trick.
05:38Oh.
05:40It passes.
05:41Gilbert and Sullivan.
05:42I know.
05:43I love.
05:43I love.
05:44Do you know all of Gilbert and Sullivan?
05:45Or only that one?
05:46In the eighth grade.
05:47You did?
05:48I did.
05:48You learned that one?
05:49I was Captain Corcoran.
05:50Oh.
05:51And I made my grand entrance.
05:53When I saw, I think, that my cousin secretly got married.
05:55How dare she?
05:56And I threw my cape off.
05:58And I went, stop!
05:59And the cape came down right over my head.
06:02Everything went dark.
06:03And I could hear this distant roar of people going, ha!
06:06Laughing.
06:06They thought it was part of the show, right?
06:07This is for me.
06:09Yeah.
06:09I'm onto something.
06:11So that's good.
06:11Well, this is thickening up.
06:13Okay.
06:13Well, see, we got Gilbert and Sullivan out of this guy.
06:15So excited.
06:16I got lots of cricks.
06:17Oh, good.
06:18So now, can you pour this into the tube that you prepared?
06:22Okay.
06:22Wait.
06:23Okay, and just keep it standing upright.
06:24Standing upright.
06:25It sits in about, oh, an hour.
06:30This makes two.
06:31Why is mine clumpy?
06:33What are you saying?
06:35What happened to your water?
06:37You can add a little more water.
06:39Add a little more water.
06:41I think they set you up.
06:42Add a little more water.
06:44I don't see more water.
06:45Oh, you don't need more water.
06:46Does this thing work?
06:49Yes.
06:50It does.
06:51That's not too much.
06:52A little, okay.
06:53Okay.
06:54I think they set him up.
06:57Oh, Brandon, I'm sorry.
06:58It's okay.
06:59We'll just really mix quickly.
07:00So like I was saying, Gilbert and Sullivan, come see this movie called Pretty Vengeance
07:03opens Friday, April 30th, kid-friendly.
07:05Excellent.
07:06Excellent.
07:06They're not chasing you off yet.
07:08Guess what?
07:08No, not yet.
07:08So you don't have to.
07:09Okay, here we go.
07:12Ta-da.
07:12Much better, right?
07:13More better.
07:14Okay, now that one too.
07:14Fill that one.
07:15Because you want two, you have-
07:16Oh, there's two huge ones.
07:18Yes.
07:18This is better than the ones that you get in a bucket.
07:19And I do buy them by the bucket because the kids like to scribble all over the pavement.
07:24See, it makes two exactly if you mix it correctly.
07:27If you squeeze it really hard.
07:29It's kind of like a bottle.
07:30I like your color though.
07:32Condiment.
07:32That's a great color.
07:34Sort of peachy color.
07:37Excellent.
07:38Oh.
07:39All right.
07:40So, in one hour, it will set.
07:44And then, in 24 hours, it is ready to peel.
07:49So, peel.
07:50Peel one.
07:50None of these.
07:51Don't peel the one you just did.
07:53All right.
07:53You're doing that color.
07:54I'll do this color.
07:55Okay, I'll do this.
07:56Look at this.
07:57Isn't this beautiful?
07:57This is.
07:59And the kids will love doing this.
08:01See, the cardboard's a little damp.
08:04Is yours a little damp?
08:05It is, yes.
08:07And it's good because it's bigger and thicker than the ones that you get in the store.
08:11It is.
08:11Please welcome Harry Potter himself, Daniel Radcliffe.
08:23Yes, yes.
08:25Hi.
08:26It's so great.
08:27It's so good.
08:28It's never Harry Potter.
08:29Yes sir.
08:30I've heard about that.
08:32Now, do you want some eggy bread?
08:35Pardon?
08:35Eggy bread.
08:36Eggy bread.
08:37Okay, what's eggy bread?
08:38You'll have to explain it to me.
08:39See, they told me that in your country, French toast is called eggy bread.
08:43Oh, right.
08:43No, okay.
08:44It's like cropped monsieur type thing.
08:45Yeah.
08:45Yes, okay.
08:46You want some?
08:46Yeah, why not?
08:47Yeah, okay.
08:47Fantastic.
08:48Bring out a big platter.
08:50I just came from France and we didn't have some there so this will be like making up for the
08:54eggy bread.
08:54We didn't have.
08:55So you're running around like crazy.
08:57Yes.
08:58You are making movies so fabulously.
09:01We are all, you have some fans, all fans in the audience.
09:05And, uh, now, you are shaving now.
09:12Yes.
09:13You are.
09:14It's been a few years at this point.
09:15I see a little bit of beard there.
09:18There you are.
09:19You shouldn't do.
09:19I've shaved quite well this morning.
09:21Oh, but it's, but yeah, I think so.
09:23Oh, dear.
09:23I'm gonna get my hand messy and then it'll get on the clothes.
09:25Oh, we'll get, here, we need a napkin.
09:27A napkin.
09:27Oh, there you have it.
09:28Okay.
09:28How's it taste?
09:29Good?
09:29Really nice.
09:30Yeah, I mean, you must get hungry running around.
09:32Right?
09:33Well, I get food as well.
09:34I mean.
09:36I hope you get food.
09:38But, um, I really want to know about my favorite character.
09:41It's, I bet, I bet you would never guess in a million years who my favorite character is.
09:45Hedwig.
09:48Has Hedwig been the same snowy owl since the very beginning?
09:52No.
09:52How many owls do you have?
09:54We've done four films now, so we probably have about three, three owls.
09:58Because on the first one, the first two films we had was an owl called Gizmo.
10:01Yeah.
10:01Who was really cool.
10:02And the whole time Gizmo, there was another owl called Sprout.
10:04And the whole time Gizmo was on camera, Sprout would just be eyeing him with the most evil glare.
10:09He was, like, really jealous.
10:10He didn't, he didn't damage him, did he?
10:12No, no, no, he didn't.
10:12But on the third film, luckily, you know, Sprout got his moment to shine.
10:16And then the fourth one, I don't know who it is.
10:18You don't know.
10:19So, you know, but they change them pretty much every year.
10:20Do you play with them?
10:21I mean, do you really hold them?
10:23Well, I know, yeah.
10:24Are you afraid?
10:25The first owl, Gizmo, was just really cool.
10:27They're very, you know, they're not really...
10:29They're dangerous.
10:30Only, you know, only if you're a mouse.
10:32If you're a mouse.
10:34I mean...
10:34I have held an owl, and they are.
10:36They have very sharp beaks, and they are very fast, and they are beautiful.
10:40They are.
10:40They are.
10:41Particularly snowy owls, it has to be said.
10:42But there's the...
10:43Owls sort of have this reputation for being, you know, very, very wise and very, very clever.
10:47And they're not, really.
10:49They sort of...
10:50But it takes a long, long time to teach them just to fly from one place to another place.
10:55Well, they're wild animals.
10:56They don't want to...
10:57They don't want to be actors.
10:58I know.
10:59Well, then they're in the wrong business.
11:00Frankly.
11:02Well, they're fabulous.
11:03All the characters are absolutely fantastic.
11:06Now, I also want to know, now that you are the established Harry Potter, the one and only,
11:11does the author, does she, like, tell you about the plots ahead of time?
11:15Does she tell you about what the secrets are coming up?
11:17No.
11:17Do you talk to her on a regular basis?
11:19No.
11:20Not at all.
11:20No?
11:21Are you friends?
11:22Are you friends?
11:22I mean, I've met her on about probably five occasions.
11:25That's all?
11:25Yeah.
11:25Oh, I thought you would sort of be living with her.
11:27No, that would be a very sort of strange, odd relationship.
11:34I don't mean romantically.
11:36I mean, she's married.
11:37Oh, dear.
11:38She's a little old for you, even though you have a beard.
11:42How to make the perfect grilled cheese sandwich.
11:44And grilled cheese sandwiches, you know, are one of the most popular sandwiches in America.
11:49I don't know about Canada or...
11:50You live in Switzerland.
11:51What about Switzerland?
11:52Yeah, it's a coque monsieur there.
11:54Yes.
11:55Which is a variation, but in Canada, oh, it's a big thing.
11:58Yeah.
11:58Hot chocolate and grilled cheese sandwiches.
12:01Oh, hot chocolate and grilled cheese.
12:02Oh, yeah.
12:02Definitely.
12:03We always have tomato soup and grilled cheese sandwiches.
12:05Oh, no, that's a great one.
12:06Yeah.
12:06You dip the grilled cheese in the tomato soup.
12:08Yeah.
12:08That's really good.
12:09So, I like to use a ciabatta.
12:11This is a beautiful bread and it's made at the Sullivan Street Bakery.
12:14But you can, if you have a good bakery nearby that makes this kind of ciabatta.
12:18And I cut off the top.
12:20And you can slice some tomatoes for me.
12:22Okay.
12:22Not too thick and not too thin.
12:24No?
12:24Okay.
12:26Now, just right.
12:28I'm nervous.
12:30Shania Twain should not be nervous.
12:31You are a very good cook, I understand.
12:33You like to cook.
12:33I love to cook, but it's such an individual thing.
12:36I actually don't even like people helping me in the kitchen.
12:38You don't?
12:38No, they never get it right.
12:39Oh.
12:39Oh, see?
12:40It's like...
12:41Okay, well...
12:41You just have to do it yourself.
12:43I'm very happy that you're helping me.
12:45Oh, well, just...
12:45Because I figure, you know, she said not too thin, not too thick.
12:48I'm just joking.
12:49I don't care.
12:50I don't care how thick or thin because grilled cheese and tomatoes, I think, are just great
12:54together.
12:54I've never done it with a potato.
12:55And if you like bacon, you can stick a piece of bacon in.
12:58I don't like to put ham in my grilled cheese sandwiches and I don't like to put any meat.
13:02Are you a vegetarian?
13:03I am.
13:04Yeah.
13:04But isn't it too greasy when you put bacon?
13:05Yeah, I just don't care to have that.
13:07Now, don't throw the inside away.
13:10Save this.
13:11You can toast this.
13:11You can make it into breadcrumbs.
13:13And then I always like to butter a little bit.
13:15Do you like to butter on your sandwiches?
13:17Well...
13:18A little tiny bit?
13:19We do inside-out grilled cheese sandwiches in Canada.
13:21You butter the outside.
13:23Yes.
13:24You put that in the pan.
13:25Then you put the cheese on.
13:27Then you put another outside buttered piece of bread.
13:31Mm-hmm.
13:32And that's how you do it.
13:33That's the grilled cheese sandwich.
13:34I always like to put a little bit inside too.
13:36And we use cheddar.
13:38Oh, you use cheddar.
13:38Yes, I like cheddar too.
13:39You can use...
13:40I'm using a Swiss or a Gruyere.
13:42You can use Emmental or you can use cheddar, sharp cheddar or mild cheddar.
13:47I like mixing too.
13:48And then I like to put on the tomato.
13:52Mmm.
13:53And...
13:54Oh, it's so good.
13:54It's gonna be good.
13:55Yeah, it's a beautiful sandwich.
13:57And I'm cooking it in a grill pan like this on the stove.
14:01If you have a griddle, you can do it on the griddle.
14:04And then you top it with another, just a tad, just a tad for flavor of butter.
14:10Not too much on the inside.
14:12Is that salted butter?
14:12No, I always use unsalted butter.
14:14Unsalted butter.
14:14See, I'm adding a little salt to the tomatoes and a little bit of black pepper.
14:18Now, if you like too, you can put a little bit of basil in your sandwich.
14:22Then cover.
14:23Mmm.
14:24That's kind of like Italian.
14:26It seems Italian-style.
14:26It's like a panini.
14:27Yeah, yeah.
14:28This is sort of panini-like.
14:30And then a little bit of butter on the outside.
14:35This is not for the 30-day diet kind of sandwich.
14:41But you just put that into your griddle.
14:44And a little bit of butter on the top.
14:48And then just weight it down with another skillet.
14:50Make sure the bottom's clean, no rust.
14:52And just put that on top.
14:54That's a good idea.
14:55Yeah.
14:55Oh, I like that.
14:56And so you use cheddar, and what else do you do?
14:59What kind of bread?
14:59Cheddar, any kind of bread you want.
15:01Brown bread's really good.
15:02Whole grain bread's really good.
15:05But I always, what I do is I put the grilled cheese in with the cheese and the underside
15:09butter heavier than that.
15:12Oh, more, yes.
15:12And then I put a lid on the pan so the cheese starts to melt.
15:15Now, this works about the same way.
15:17Yeah, exactly.
15:18And then let that get marked.
15:20There, just let that stay.
15:21But I leave it open.
15:22I put the lid, I leave it open, put the lid, let the cheese start to melt.
15:25Then I put the second slice on.
15:27Oh, that's nice.
15:27Because then the second slice sticks to the cheese.
15:30But we have some that are already made and just kept warm in the oven.
15:33And this is what they look like when they come out.
15:36Oh, yummy.
15:36They're really kind of pretty.
15:38And that one's with, huh?
15:38Oh, no.
15:39No, no, that has basil.
15:40Oh, no.
15:41So this is one of the 30 things that you really should know how to make.
15:47This is a gourmet grilled cheese sandwich.
15:48Well, it's, yeah.
15:50But it's what, kids love this when they come home from school and they're really, really hungry.
15:55It's just one of those 30 things.
15:57Now, tonight are the big country music awards.
16:00Mm-hmm.
16:00And you're presenting?
16:01Yes, I'm presenting.
16:02Which award are you presenting?
16:04Do you know?
16:05Entertainer of the Year, the Big E.
16:07Oh.
16:07So who's nominated?
16:08Who's nominated?
16:10Yeah.
16:11Well, there's, I won't tell you.
16:14Okay, we'll watch.
16:15We'll watch tonight.
16:16The Best are nominated.
16:17Yes.
16:17But I'm presenting with Billy Joel, so I'm very excited.
16:19Oh, how great.
16:20Oh, I love him.
16:21Say hello to him.
16:22He's my neighbor.
16:23He was my neighbor.
16:24Lucky you.
16:25He came over and visited my kitchen.
16:27He always was, you know, roaming around looking at people's kitchens because he's
16:30a good cook.
16:31Oh, really?
16:31Yeah, he loves doing all that.
16:32Well, anyway, good luck.
16:34What does that mean?
16:35Good luck?
16:36No, good luck.
16:37Good luck.
16:38No, no, no.
16:39Good luck with you with the whole evening.
16:41It's so exciting.
16:42It's going to be a lot of fun.
16:42Yeah, so it's a late night, too.
16:44It'll be a late night.
16:45Yeah.
16:46Well, I'm not much of a partier.
16:47You're not?
16:48No, I won't stay up too late.
16:49He's Conan O'Brien, and so far he's behaving.
16:53I thought he'd enjoy doing something with his hands, like turning this branch, this birch
16:58branch, into a peg rack to hold, well, a hat, a leash, or even his apron.
17:03This is not my apron, by the way.
17:04I don't have an apron.
17:05Oh, well, do you have anything that you'd like to...
17:06One of your people put this on me.
17:08They actually have a gun here that they fire at you, and an apron wraps around you.
17:12So it's very impressive.
17:13Do you have anything that you'd like to hang on this rack?
17:15Yes.
17:16My pipes, my leashes.
17:19I have a dog.
17:20I have a golden retriever, so I can hang a leash on it.
17:22Yeah.
17:23What else do you carry around with you outside?
17:25Well, your jacket.
17:26You might have a jacket every now and then, right?
17:27That's right.
17:28Every now and then I wear a stylish jacket.
17:29I can hang that up when I come home.
17:31Well, what really goes on with this is finding a nice birch branch, something that's maybe blown down in a
17:38storm.
17:39Conan and I were walking around in the woods this weekend.
17:41We had a wonderful walk together, and we were holding hands, and we came across this birch tree that had
17:48fallen over.
17:49Right.
17:49So we did not cut down our neighbor's tree.
17:52We did not cut down this birch.
17:53I started to try and cut down a birch, but you stopped me.
17:56You said, that's wrong, and it was on someone else's property.
17:58And I didn't care.
17:59I just said, let's take it and run.
18:01But you properly said, take one that's already fallen.
18:04And all you need on your little height.
18:06Oh, my God.
18:06Look.
18:08If you start to cut down your neighbor's tree.
18:09A switchblade, it's a good thing.
18:11But this is a very good saw.
18:13This is a Felco, and this is a portable saw that you can just carry in your...
18:17Look at that.
18:18But it works.
18:19It works.
18:19It's incredible, but that's a good weapon.
18:21I mean, in Manhattan, it's good to have one of these here.
18:23Okay, so now you got your branch.
18:23You got your branch.
18:24You need a lot of branches on which to hang things.
18:27Yes.
18:27So I think this one looks really good, but you need one side that doesn't have any branches.
18:31So I'm going to take this off.
18:32Now, look at your branch.
18:33Okay.
18:34That big one.
18:34Because now look and try to see which side you'll put against the wall.
18:37Well, I think it's going to be this side against the wall.
18:40Okay.
18:40So you have to take that off.
18:42And this off.
18:43Yeah.
18:43So start sawing.
18:44Just sawing with this thing right here?
18:46Yeah.
18:46Yeah.
18:46See how you do.
18:47Okay.
18:48Nice, clean cut.
18:52Cooking and sawing.
18:53He's saying.
18:56Come on, baby.
18:57And then also trim your pegs so that they are of an appropriate length.
19:06I had a lot of repressed childhood memories.
19:08I thought that you were actually stronger than you seem.
19:13Here, I'll hold it for you.
19:14You saw.
19:15I am very.
19:16Have you seen these arms?
19:17No.
19:18I got what's called guns.
19:19Oh, wow.
19:20Look at that right there.
19:21Fab.
19:21Isn't that amazing?
19:22Fab.
19:23Don't touch it.
19:23It hurts.
19:25Okay.
19:25Now saw.
19:26Okay.
19:26Yeah.
19:27I'll hold.
19:27Okay.
19:29Your saw.
19:30Wait.
19:30Yeah.
19:31Yeah.
19:31I don't think it's out.
19:32My saw needs Viagra.
19:34Okay.
19:34Just go.
19:34Ow.
19:35You can edit it out.
19:37Ladies kidding.
19:38Ah.
19:40Ah.
19:42Ah.
19:42Ah.
19:43Perfect.
19:44Ah.
19:45Lovely.
19:45Now, which other one did you say you're going to take off?
19:47You're not even paying attention to this one.
19:49Okay.
19:50Right here.
19:50This one's got to go.
19:51Okay.
19:51Okay.
19:51Okay.
19:53So it's good to have a helper, don't you think?
19:56Yes.
19:57If you could help me with a lot of yard work, I'd appreciate it.
19:59Okay.
19:59We'll be up in Washington.
20:01I want a new septic in my country house.
20:05If you could help me dig a Martha Stewart septic tank, I'd be very happy.
20:11Okay.
20:12Perfect.
20:13Now, you have to trim these branches to an appropriate length for hanging.
20:17See this?
20:18I keep it in here.
20:19Well, did you fold it up?
20:20No.
20:20You better, because then you're going to get your leg.
20:22Don't ever do that.
20:24Okay.
20:24That was crazy what I just did.
20:25Okay.
20:25And I was doing it to show you what not to do.
20:29Yes.
20:29Exactly.
20:30Okay.
20:30And then you flip this up.
20:31Right.
20:32And then fold it away.
20:34Yes, but don't get your fingers right.
20:36Right.
20:36And then I'm just going to put this.
20:37Now you can put it in your pocket and you can carry it around with you.
20:39See?
20:39Okay.
20:40Well, look.
20:40It goes right in here.
20:41Perfect.
20:42This is handy.
20:43Okay.
20:43Now, so trim off using your secateurs.
20:47What'd you say?
20:47Your secateurs.
20:49You mean the clippers.
20:50Yes.
20:50Your clippers.
20:51And just trim these off to an appropriate length.
20:54There.
20:55Secateurs.
20:56See how nice mine looks.
20:57Ready for the wall.
20:59That's it?
21:00That's it.
21:00What?
21:01What are we building?
21:01The side of the Flintstones?
21:02This is a rack?
21:04This is rustic.
21:05Oh, I see.
21:06What?
21:06What am I doing?
21:06That's going to be a hook.
21:07So you have to cut it off a certain length.
21:09Like here?
21:09Well, no.
21:10You want one hook.
21:11Huh?
21:11So I'd cut it right below that branch.
21:13Okay.
21:14Right there.
21:14Nice and straight.
21:15Straight.
21:15Nice and straight.
21:16Bye-bye, baby.
21:18There.
21:19Perfect.
21:19Right there?
21:20Yeah.
21:24Oh.
21:25I need a lopper instead of a secateur.
21:27Yeah.
21:27You're right.
21:30Hold on.
21:35Leverage.
21:35Ah, perfecto.
21:37But trouble is, my drill is not long enough to go through.
21:40What are we going to do about that?
21:41Well, you can change to a longer drill size by adjusting the bit.
21:45Right.
21:46Ah.
21:47Oh.
21:48You can be one of our handymen on the show.
21:50I'd like to be.
21:51Yes.
21:51I was a handyman once in a porno.
21:54We'll talk about that later.
21:54We do not have to hear about that.
21:56Here, come over to the wall.
21:56Now, you see how this is?
21:58You need help with that.
21:59So, you just choose a spot, go through.
22:14My drill came out.
22:16What do you mean?
22:17Look at that.
22:18The little bit came out right in there.
22:20Oh, that's very inappropriate.
22:21It wasn't tightened properly, but watch.
22:24I can tighten it now.
22:26Wait, that's loosening it.
22:28Don't panic when these things happen.
22:30Sometimes mistakes occur.
22:32The important thing is to enjoy them and not to panic, right?
22:35Exactly.
22:36Okay, you didn't mean that.
22:38Now.
22:53How are you doing?
22:54Pretty good.
22:58There.
22:58I got one on.
23:00Okay.
23:00Now, you didn't get one on yet.
23:01No, I have to admit that my drill came off in here and I panicked and I tried to hide
23:07it from you, but I'm ashamed now.
23:09I'm very ashamed.
23:10We'll fix that up.
23:11Don't worry.
23:11Don't worry.
23:12Why did you even invite me to your potting shed?
23:15Well, because I thought you...
23:17You said join me in my potting shed.
23:18I thought you would have a very good time here.
23:20I didn't know we'd be working on anything.
23:21Okay, careful, careful.
23:22Don't worry about it.
23:23I get all worked up.
23:24Don't worry about it, but look.
23:25Look how cute this looks.
23:26That's really nice.
23:27Look.
23:27So now, look, I put the screw in.
23:29Right.
23:30And it has a big hole in there.
23:31Right.
23:31So we have cut exact little plugs.
23:35That's so cool.
23:36And it's white, and so you just hammer this right in to over the screw.
23:42And it makes a more perfect job.
23:44There.
23:45So it looks kind of invisible.
23:47Right.
23:47And now if you want to finish, you can put another one right here.
23:50Right here?
23:51Yeah.
23:51Is this it?
23:52No, that's that one.
23:53Hold it.
23:54Okay.
23:55And drill right through to the wall.
23:57All right.
23:59Very good.
24:01Yes, now put your screw in.
24:06You're great at this.
24:07Well, I like to help out when I can.
24:09Too bad you're married.
24:10I need a...
24:11Well, it might not work out.
24:19Huh?
24:20Here's your little plug.
24:21Oh, this is the best part.
24:22I love a rubber mallet.
24:25A rubber mallet doesn't damage soft woods.
24:28Exactly.
24:29Okay.
24:32Putting in piece of...
24:39Lovely.
24:40So now take off your apron.
24:42Okay.
24:47Excellent.
24:49Well, you're great.
24:50You're a great carpenter.
24:51Thank you very much for helping me with...
24:52Thanks.
24:52I'm sorry I stuck the...
24:55We'll get that fixed.
24:55Don't worry about that.
24:56Sorry.
24:57You can make sure that you get me a new drill, please.
24:59I'll pay for everything.
25:01Okay.
25:01All the damage I've done.
25:02We want to make these.
25:04These are profiteroles, cream puffs.
25:07Yeah.
25:07And the whole idea of making a cream puff is that when it's baked, it has a big cavity inside
25:13so that you can fill it with cream or creme patissiere or ice cream or sorbet.
25:19Okay.
25:19Or something delicious that your friends will love.
25:21And since you love to bake, this is kind of cooking baking.
25:24Okay.
25:24Okay.
25:24So, and piping.
25:26Okay.
25:26And filling.
25:27And glazing.
25:28That's a lot.
25:30So, we have a cup of water.
25:31You have your pot there.
25:32We have a cup of water that is boiling.
25:34And we're going to add one cup of flour right to one cup of boiling water.
25:38Just plop it in and use a wooden spoon to stir around.
25:43And this is making the pot.
25:46And pot to choux.
25:47Choux means cabbage in French.
25:51And add a quarter teaspoon of salt to this.
25:54And a half a teaspoon of sugar.
25:56I mean, it goes so fast.
25:56Do it.
25:57Do it.
25:57It's just like in the movies.
25:59Just do that.
25:59Okay?
26:00But you have to keep stirring at the same time.
26:01But, I mean.
26:02Because you don't want it to burn.
26:04And sugar as well.
26:06Yep.
26:06Yep.
26:07I know.
26:07Keep stirring.
26:08Get it.
26:08So, it's really smooth.
26:11And what you're doing now is cooking the flour.
26:14Really scrape the bottom of the pot.
26:16Hold the spoon.
26:17Whichever way you have to.
26:19Really strongly.
26:20So that you're cooking out all the lumps.
26:23Sorry, kids are loving.
26:24Harder, harder.
26:25You have to just do it harder.
26:28And add your butter.
26:29A half a cup of butter.
26:31Okay?
26:31That'll make it easier.
26:33Get that into there, too.
26:35Oh, wow.
26:36Sounds the same.
26:37Get your butter in.
26:39And the butter will smooth it all out.
26:41And you'll be very happy.
26:43And keep the flame up high.
26:45Because what you're trying to do is really cook this whole mixture.
26:50And make it into that thick, almost like, I don't know.
26:54It's sort of like a smooth but thick mixture.
26:58Does it really have to be smooth?
27:00Yeah.
27:01And it will get there the more you cook it.
27:04And it coats the bottom of the pan and tells you that it is almost ready.
27:08It smells yummy.
27:09Well, it's not really much of anything.
27:12It smells horrible for you.
27:12If you ate this, it wouldn't be that good.
27:15But what happens to it when you add the eggs makes it all puff up.
27:20So what do you bake?
27:21What do you bake at home?
27:23I'm obsessed with baking cakes.
27:25Where do you live?
27:25And I know that sounds very...
27:26But I actually had a cold and I was home alone.
27:30And I made myself a get well soon cake.
27:31I was really sad.
27:33And my friend came over and she goes, does that say get well Lindsay?
27:36I was like, yeah.
27:36Did you make it out of a mix or did you make it from scratch?
27:39I made it from scratch.
27:40Oh, you did?
27:40Okay.
27:41So who does all your shopping?
27:42I mean, you're so busy.
27:42You're out every night clubbing.
27:45Apparently.
27:46Clubbing.
27:46You're always out.
27:48But I don't act.
27:49I don't work hard.
27:50Yeah.
27:51You're a worker and a party girl too.
27:56I'm not upset about that.
27:58The party girl part, I like.
28:00I think it's great.
28:01I go out every night.
28:03Not in quite the same way.
28:05You don't see me clubbing.
28:07It's not hard every night.
28:08They say I do.
28:08Oh.
28:10But.
28:10It is amazing what they can do with all the pictures now though.
28:13Okay.
28:13So now is the, is the mixture smooth?
28:15No.
28:16Pretty much.
28:16Yeah.
28:16It's pretty much smooth.
28:17But you get a little bit more cooked.
28:19And then we're going to add the eggs.
28:22Okay.
28:23And the eggs, this is hard.
28:24Now you can let this cool just a little bit here on the counter.
28:28And I would cool it on the pot holder.
28:30Am I good to take this off though?
28:32Yeah.
28:32That's good.
28:34We'll turn that off.
28:35And here, put this on a pot holder.
28:36I'm going to burn it.
28:37Here.
28:38Yeah.
28:39Right there.
28:40Okay.
28:41Now just keep stirring it.
28:42Just cool a little tiny bit.
28:43See how it's coated the bottom of the pan?
28:45That means the flour has been cooked.
28:47Oh, I think I'm in the clear.
28:48Yeah.
28:48Yeah.
28:49And now we're going to add one by one the four eggs.
28:56And here, you take this one.
28:57I'll do it.
28:58I'll do it.
28:59I mean.
28:59That's better.
29:00It's better.
29:01I just want you to, I want you to, you to have success.
29:03Yes.
29:04It just needs to be a little bit beaten a little bit more.
29:08That was so embarrassing.
29:09Oh, it should not be.
29:10First lesson in profiteroles is always hard.
29:12Do you know how long it took me to learn how to make profiteroles perfectly?
29:15Oh.
29:16It's so hard.
29:17Okay.
29:18So now add one egg at a time.
29:20Just pour one egg in there.
29:22Okay.
29:22One.
29:23That was two.
29:23Two.
29:24Mine went in.
29:25Okay.
29:26Don't burn yourself.
29:26We don't want any scars.
29:28One at a time.
29:29Your agent will call and you get now, see, now it gets everything all kind of sticky
29:33again and you have to stir it until it stops being sticky.
29:36Okay.
29:37Why do you do one at a time?
29:39Okay.
29:39Well, because it's harder to do all of it.
29:41You work out every day?
29:43I kick box, but.
29:44You do?
29:45My trainer's in town.
29:46I haven't really done much lately.
29:47Yeah.
29:47Excuses, excuses.
29:48Here, see that?
29:49No.
29:49That is a party girl.
29:50That's a party girl.
29:53Party girls make excuses.
29:55You're not allowed to make excuses.
29:55Everybody makes excuses.
29:58The other morning, yeah, I made an excuse.
30:00I canceled my trainer at 6 a.m.
30:02She was coming at 6.30.
30:03That's really mean.
30:04That's very early.
30:05She was all dressed, ready to be over at my house.
30:07No, when I'm filming, when I'm working, then I'm better.
30:10You can add another egg.
30:12See?
30:12And it does incorporate all the eggs.
30:14And this is exactly what you want the mixture to look like.
30:17Keep stirring it faster.
30:20This way you don't have to go to the gym.
30:22And you can be ambidextrous if you want.
30:24Oh, my God.
30:26She's working off a sweat.
30:27This is so great.
30:29See?
30:29It's not even the dance floor, right?
30:36Oh, my goodness.
30:37Oh, I'm getting warm.
30:38Oh, this stuff is hot, too.
30:39Okay, so that's the mixture.
30:40That's what you want it to look like.
30:42Oh, wow.
30:42Okay, gloppy and just like that.
30:44Can I put the last two in?
30:44Yep, put it in.
30:45You keep stirring.
30:46And we have swap-outs, because you have to learn how to pipe, too.
30:50This is for you.
30:53And this is for me.
30:54That looks so much more.
30:55So you'll put it in the bag.
30:57And see these nice, clear plastic bags?
30:59Yeah, yours is good.
31:00It's perfect.
31:01Okay, but you can leave that now.
31:03And just come over here.
31:04Really?
31:04Yeah, you're going to pipe with me.
31:06Okay.
31:08Now, watch this.
31:09You hold at the top with one hand, and you direct with the other.
31:12So if you're a righty, then direct.
31:14Yeah, just like, yeah.
31:15What are you, a righty?
31:15Yeah.
31:16Yeah, so align.
31:17So put this hand up here.
31:18Okay.
31:21And direct with your left.
31:23Okay, now just hold it like this, upright.
31:25Yeah.
31:26And you're going to make a mound about one and three-quarters inches in diameter and about
31:30three-quarters of an inch.
31:32Inch.
31:32Perfect.
31:34Yep.
31:35And just do them two inches apart.
31:40Like that.
31:42And space them two inches apart.
31:44We don't have time to finish the whole tray, but you're doing very well.
31:47Yeah.
31:47Look, so hold it.
31:48Hold it without moving it.
31:49Hold it there.
31:50And just squeeze hard.
31:52See?
31:52Yeah, that's your hand to squeeze.
31:53This one to point.
31:54This one.
31:55Yeah.
31:56Yeah, that's good.
31:57That's good.
31:58Now take...
31:58Yeah, that one's better, I see.
31:59Yeah.
31:59See if you don't move it.
32:01Now see these little points?
32:03Unacceptable.
32:03So you take a little bit of water and just pat the points down.
32:08So take...
32:08That's your water.
32:09Pat the points down and make it nice and flat.
32:12See, next movie you can play a baker.
32:15I'll be your coach, okay?
32:18And then brush with egg and bake at 400 degrees for 15 minutes.
32:24Reduce the heat to 350 and bake for another 20 minutes.
32:28So you have to brush it all with an egg.
32:29This will get it nice and brown.
32:36I'm back with Lindsay Lohan and our puffs have miraculously emerged from the oven.
32:42They are cool.
32:43And now we can cut them in half.
32:45And you like knives.
32:46You said you like to work with knives.
32:48Did you see that?
32:49No, no, no.
32:49I mean knives in a culinary way.
32:51You know, just cut this.
32:53Not all the way through.
32:54You can just leave a little hinge like that.
32:57But aren't they pretty inside?
32:59Gorgeous.
32:59Yeah, they really are nice.
33:02Pretty amazing.
33:02And so now you have another movie with Shirley MacLaine coming up.
33:06Yes.
33:07That's fantastic.
33:08It's such amazing.
33:09She's an amazing actress.
33:10I love Shirley MacLaine.
33:11I'm really lucky to be able to get to work with her.
33:13What's the script like on that movie?
33:14It's called Poor Things.
33:16It's based on these two women that are famous pickpocketers.
33:20Her and Olympia Dukakis.
33:21Oh my gosh.
33:23Oh my gosh.
33:24Oh my gosh.
33:24And the script is fantastic.
33:25And I'm amazing.
33:26And who do you play?
33:27I play their granddaughter.
33:29Oh.
33:29And I'm just...
33:30You're not learning any bad habits.
33:32You first see me like in a straight jacket a la Hannibal Lecter.
33:35And she's crazy and just wants attention I guess.
33:39Oh my gosh.
33:40Well here's what we're making.
33:41Challenging myself.
33:42We're making little profiteroles like this filled with vanilla ice cream.
33:46Now how many of these could you eat Lindsay?
33:49Or do you eat?
33:50Do you eat?
33:52Do you eat?
33:53I mean do you like desserts?
33:55I don't mean that in any bad way.
33:57I mean do you eat desserts?
33:58No.
33:58My daughter doesn't eat desserts.
34:00Who eats anymore?
34:01That's right.
34:02Who eats anymore?
34:02No I like dessert a lot.
34:04Oh you do?
34:04Okay.
34:05I have big sweet tooth.
34:06I love desserts like this.
34:08It doesn't look any kind of hair.
34:10That's good.
34:11That's good.
34:12Just like that.
34:13And you can dip it in the water too if you want to make the scoop work faster.
34:20But here three I think is enough for your friend Douglas.
34:22Don't you think?
34:24I don't know Douglas.
34:26Do you want to take pictures of him?
34:27And Kevin is going to have three also over there.
34:29Kevin our decorating editor.
34:30They know Lindsay.
34:35So yeah put them on the plate over there.
34:37And this is a really phenomenal dessert.
34:41Lizzy I just wanted to say up close you are the most beautiful girl.
34:45Oh my god.
34:46And she doesn't look like she goes out every single night.
34:48She couldn't look like this.
34:50Even at 20 you can't look this good.
34:51You cannot.
34:53But you've done a really phenomenal job in this movie.
34:57Good luck with it.
34:58And good luck with all the other movies coming.
35:00And the singing career.
35:02All the stuff.
35:03And thank you very much for being here with us today.
35:06Everybody really loved it.
35:08And go to see Georgia Rule which opens today.
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