1 Turkeys on the Village Green

2 The gate at Little Long Pond

3 Bench at Little Long Pond

4 A frozen Little Long Pond

5 More of Little Long Pond

6 A view of Seal Harbor Beach

7 Jordan Pond

8 Jordan Pond and The Bubbles

9 An ice-covered rock at Jordan Pond

10 Only a small amount of ice on the pond

11 Seal Harbor Beach

12 Another shot of Seal Harbor Beach

13 The tree in the Village Green

14 The tree on the Green with Christmas lights on

15 The back entrance of Skylands

16 Reflection in the dining room windows

17 This is Skylands front circle and ledge

18 Same view through the flower room door

19 Aristide Maillol's 'La Riviere' all tucked away for the winter

20 Steps on the west terrace

21 Steps on the front terrace

22 Back door pool area

23 The terrace off of bedroom #1

24 The terrace

25 The terrace woodlands after about a foot of snow fell on Sunday

26 Standing at the turn out on the Cooksey overlooking the ocean

27 Looking out towards Bunkers Ledge and Baker Island

28 Seal Harbor Beach

29 Turkeys across from the beach

30 Turkeys and The National Park entrance sign

31 Another shot of Seal Harbor Beach

32 Little Long Pond gate

33 Little Long Pond carriage road

34 Ice-covered rocks at Bracey's Cove

35 Bracey's Cove

36 Ice on ledges on Sargent Drive

37 Somes Sound

38 Northeast Harbor

39 Asticou Azalea Garden in the spring

40 Asticou Azalea in the fall

41 Asticou Azalea Gardens in winter

42 Little Long Pond bench

43 Little Long Pond

44 The boat landing at Jordan Pond

45 The gate house at Jordan Pond

46 Another view of the gate house

47 The carriage road entrance at the gate house

48 Skylands driveway

49 Birch tree at Skylands

50 The stable at Skylands

51 Skylands greenhouse

52 Skylands shop and garden

53 The garden fence

54 The flower garden

55 The cold frames

56 The 6-car garage and apartment

57 The path around the main house

58 Magical light in the woods

59 A magical sunset

60 The sunset from the terrace

61 The sunset reflecting in the dining room windows

62 Another shot

63 Frost on a storm window

64 Looking through the living room window onto the terrace

65 Sea smoke

66 Sea smoke

67 Sea smoke

68 Sea smoke

69 Sea smoke

70 Sea smoke

71 Sea smoke

72 The Clement Memorial fountain in Seal Harbor

73 The Clement Memorial sits in the middle of the road.

74 Appropriately, water flows from the mouth of a seal.

75 This is a photo courtesy of the Seal Harbor Library. It is of the fountain which was actually for horses to drink from. The Village Green, which is behind it, had hotels built upon it back then.

76 A male cardinal at Cheryl's house

1 My dining room is decorated so nicely for the holiday season. Kevin Sharkey loaned me this amazing oak leaf and acorn wreath, which he made last season for his apartment. The wreath found a great second home hanging here.

2 Francesca and Sharkey always put on their faux diamond collars and watch the kitchen activity before and during a holiday dinner. They often perch on the tall garbage pails, where they have a really good view.

3 I decided to serve one of my favorite winter feasts, Pot au Feu. These are some of the condiments that accompany the boiled meats - cornichons, assorted mustards, green herb sauce, and red and white horseradish.

4 Chef Pierre came to cook the Pot au Feu. It is one of his specialities. For a first course, we served a salad of winter vegetables with winter greens.

5 We arranged the vegetable salads on on festive china plates. This is a carrot salad and a salad made from celeriac.

6 I keep an assortment of salts on hand by the stoves and many were used to serve with the different meats of the Pot au Feu.

7 These beautiful micro greens and slightly bitter frisee were lightly dressed and served with the root vegetable salads.

8 Golden beets were steamed and dressed with a vinaigrette.

9 As were beautiful tender red beets

10 Pink-fleshed potatoes, eggs, and cornichon composed a delicious potato salad.

11 The main course consisted of slowly cooked vegetables - leeks, celery, celeriac, carrots, parsnips, and turnips. These were all so very delicious.

12 For the meats, there was saucisson from Salumeria Biellese in New York City, very slowly poached marrow bones, slowly braised shin beef, and slowly braised breast of capon.

13 Veal shanks were also slowly braised to cook the meat and melt the marrow. They were sliced to order at the buffet.

14 Although not pretty to look at, marrow bones are considered a delicacy and they're delicious poached, like this, or roasted. The marrow is often spread on toasted bread.

15 And for dessert, we had a very successful 'experiment.' This is black currant and raspberry sorbet encased in delicate meringue pine boughs, and decorated with sparkling sugar and silver dragees. It was served with black currant sauce and whipped cream. Yum and yum!!!

1 When we arrived at the Macy's Aventura store, we saw many signs advertising the cooking demonstration throughout the store.

2 The store was decorated beautifully for the holidays. This dinner table is set with my Orleans Red Collection dinnerware, Classic Band Red dinnerware, and Red Glassware Collection - Perfect for the holidays!

3 A better shot of that dinnerware

4 The Martha Stewart bakeware collection includes everything you need for making sweet treats for the holidays.

5 Here is another display of some of the Martha Stewart Collection product available exclusively at Macy's and macys.com.

6 I started off my time at Macy's making popcorn balls with five Make-A-Wish kids.

7 We used a popcorn ball recipe from one of my first books, Martha Stewart's Christmas.

8 To make the popcorn balls, we melted butter and light brown sugar. Then, we added marshmallows to make the sticky mixture to coat the popped corn.

9 All of the children were given our Martha Stewart Collection Kids Pack-Up Apron Set.

10 Here I am adding the melted marshmallow, butter, and brown sugar mixture to a large bowl of popped popcorn.

11 We then mixed it all together to coat the popcorn with the sticky mixture.

12 Everyone buttered their hands, making it easier to form the popcorn balls.

13 Then we started forming the balls.

14 This is a really fun, and easy project - and great for kids!

15 The children loved tasting the popcorn balls!

16 Aniah was all smiles!

17 Next, we dropped the popcorn balls in cellophane bags and tied them with ribbons, to enjoy later at home.

18 I gave each child and their families gifts to take home, including craft supplies and a very cozy Martha Stewart Harmony Knit Throw!

19 At every Macy's across the country, there are Believe mailboxes and desks for children to write letters to Santa.

20 The kids were excited to write letters to Santa at the Believe mailbox.

21 So sweet!

22 I also wrote a letter to Santa!

23 For every letter that goes in the Believe mailboxes at Macy's stores, Macy's donates $1 to Make-A-Wish.

24 We then did a Christmas craft. This is Ben, decorating a placemat.

25 After saying goodbye to the children, we went to the Culinary Kitchen. There was a long line waiting outside the store to get into the cooking demo. The event was completely full, with standing room only!

26 This is the Culinary Kitchen at the Macy's Aventura store.

27 Off to the side, a beautiful table was set up full of baked goods and Hammond's candies, all displayed on our Martha Stewart Collection cake stands. Ornaments were propped upon our Mercury Glass candle holders.

28 Another look

29 Thomas Joseph, Director of Food Development at MSLO, assisted me with the cooking demonstration.

30 We demonstrated how to make The Perfect Holiday Brunch from the December issue of Martha Stewart Living.

31 There was a great turn-out for the cooking demo and the crowd was very enthusiastic.

32 Here I am cutting into a pomelo for the citrus salad. A pomelo is the largest citrus fruit and tastes similar to a sweet, mild grapefruit.

33 I explained how to section citrus fruit using a method called supreming. After removing both ends, you slice off the peel, exposing the fruit beneath. You then pass a sharp knife on either side of the membrane, releasing the fruit sections.

34 Thomas showed the audience a trick for easy removal of seeds from a pomegranate - You whack outer rind of the fruit with a wooden spoon and the seeds fall out.

35 After arranging the citrus artfully on a serving platter, we sprinkled it with those pomegranate seeds.

36 We displayed the mushroom-filled crepes and assorted smoked fish on stacked Martha Stewart Collection cake stands in varying sizes. The tiered effect is quite visually appealing.

37 The audience was very interested.

38 And we had a great time with the crowd!

39 There were lots of great questions from the audience.

40 A nice shot of me and Thomas

41 After the demo, I signed copies of my newest book, Martha Stewart's Cakes.