1 This is a spectacular aerial photo of my farm taken by Dominic's drone. The vegetable garden is on the bottom right. The stable complex is on the right, the equipment barn complex on the left and my house is across the paddocks in the distance.

2 The drone was flown over the paddocks where it took this nice shot of the stable.

3 A bit lower and facing the opposite direction, it captured this image of the cutting garden with tall blooming sunflowers and brilliant pink phlox.

4 The same garden as seen from the ground

5 Another shot

6 The drone turned towards the equipment barn, the hay barn - which is used for storage, and the vegetable greenhouse where we grow produce in the ground all winter long.

7 Away from the main part of the farm is a building called the Contemporary House. Years ago, when the farm was under construction, the project manager lived here. I would like to modernize it, but for now, it is used for storage.

8 The Contemporary House from the ground

9 Dominic turned the drone to focus on himself, as he was controlling it across the hayfield.

10 Another turn to focus on the stable once more

11 This is a similar shot taken from higher elevation.

12 Another turn to focus on the Cross River Reservoir which, as you can see, is quite close to my farm.

13 Dominic flew the drone over the compost piles and the field where Christmas trees are growing. This is the utility area of the farm where Dominic's portable saw mill operates. That pile of logs are trees that came down in Hurricane Sandy and are being sawed into lumber.

14 We had this storage unit constructed to house the set of my television show when it ended.

15 The sawmill from above

16 At ground level

17 A lower view of this area

18 A large portion of the farm is woodland.

19 This is the lower paddock with the run-in shed.

20 This is the Maple Avenue house, another structure on the farm. The long lilac allee is seen on the bottom left.

21 The drone's camera was directed towards the tennis court.

22 The tennis court from the ground

23 And a final turn towards the reservoir again

1 Leo, along with Glowing Bulbs and John Ensor Parker, created a dome-based projection-mapping event called Evolution². The presentation premiered on a recent Saturday night at my home in East Hampton.

2 For this project, the collaborating teams wanted to focus heavily on the custom design of the dome and associated apparatus (projection & audio systems).

3 After visiting lily Pond, it became apparent to them that an all-white Geodesic Dome, aka the "Dom Dome” would be perfect for the circular front lawn.

4 This is the Freedome crew laying out the framework for the flooring of the dome. Freedome, a company based in Poland, created and built the tent. This, by the way, is the first viewing of the new look for Lily Pond. The new trim color is called Lily Pond Taupe.

5 After establishing the base frame, the team began to fill in the dome floor.

6 This part of the set up was like a puzzle, as each piece had to be placed carefully and securely.

7 The vision for the dome is based around the idea that “presented a private location, to a select audience, Evolution² is customized evolution, a desire for heightened individuality, incorporating transformative blends of nature, science, art and design.”

8 Once the floor was completely laid down, the teams began to construct the dome structure.

9 The process was an intricate one with many hands to help.

10 Here you can see the pieces that form the top of the dome are beginning to look like a rounded unit.

11 As pieces were added, the dome was raised higher with an extending arm of a hydraulic lift.

12 It was exciting to see this dome taking shape.

13 Adding the final bottom pieces

14 One final lift and the frame was secured to the flooring.

15 The next step was to cover the dome.

16 Covering the dome was easier said than done.

17 It was a complicated process that took a lot of time, teamwork, and brawn.

18 This is a good shot of the dome's circular entrance.

19 Ropes were used to pull the exterior shell up and over the dome.

20 You can see that it was a struggle!

21 This was teamwork at its best!

22 Such acrobatics!

23 A nice shot of the dome from above

24 John Ensor Parker worked with the folks at Freedome to design a custom dome complete with an interior custom projection liner, which is the smooth screen surface to project upon.

25 The customized “Dom Dome” also allows Evolution² to be presented in other sites, previously an impossibility.

26 Once the interior lining was complete, the team was able to do a test run of Evolution2. The basis of the dome is to provide a magic world where guests can enter and escape into the world of the P2 story.

27 Using planetarium technology, the production team is able to project within the full dome, creating a fully immersive experience.

28 This is what the dome looked like during the party.

1 I was very pleased to be invited to headline the Atlantic City Food and Wine Festival. Having grown up in Nutley, New Jersey, the Jersey Shore holds a special place in my heart.

2 The production teams were very busy. Between my events, Robert Irvine and Marcus Samuelsson hosted events of their own.

3 One of the things I demoed was my morning green juice. I will vary the ingrients by what I have in the refrigerator, but typically it contains spinach, some citrus, green apple, cucumber, ginger, celery, and parsley.

4 Guests were greeted with a glass of green juice - a great way to start the day!

5 Attendees were seated outdoors in the courtyard in front of Bally’s Casino.

6 We created a delicious breakfast menu for the guests to enjoy while watching Thomas Joseph, Sarah Carey, and me demonstrate the recipes. The main dish was cheese popovers with creamed spinach accompanied with a fried egg and bacon.

7 Here I am measuring Worcestershire Sauce for a Bloody Mary.

8 The Grand Market featured wine, spirits, food sampling, and an opportunity to have authors sign books.

9 Here I am with Eliza Stasi, Regional Entertainment Coordinator for Caesar’s Entertainment Corporation, who put a lot of work into organizing the events.

10 I signed copies of Martha's American Food, which is filled with our nation's favorite regional recipes.

11 I always find it fun and gratifying to meet the people who come to my book signings.

12 Here I am with members of the Jersey General Salsa Company, which donates a portion of its proceeds to military charities. They gave me some salsa to try at home.

13 I had an opportunity to talk to a roundtable of journalists who were covering the Festival.

14 We had some time to kill between events, and we took a quick drive to visit nearby Ocean City.

15 We stopped for a bite at Oves Beach Grill on the boardwalk in Ocean City. The kitchen was filled with teenagers working their summer jobs.

16 A nice view of the ocean from the boardwalk

17 We watched happy vacationers racing go-karts.

18 We then made a stop at the popular Bashful Banana.

19 The Bashful Banana is known for their frozen, pureed banana treats, which can be mixed with other fruits and topped as you wish. I chose chocolate chips.

20 Another lovely view from the road leading back to Atlantic City

21 The boardwalk in Atlantic City was buzzing with people going between casinos, the beach, and the festival events.

22 I headed to the tent on the beach where the Beach Burger Bash was beginning.

23 I hosted the Beach Burger Bash, where we served the Steak-House Worthy burger featured in June Martha Stewart Living.

24 Guests were able to sample 10 different burger variations - and plenty of french fries and beer!

25 The crowds were enthusiastic and welcoming!

26 Chef Timothy Davis came out to talk me through all of the burger offerings.

27 The Black & Blue Burger was stuffed with blue cheese, steak sauce, and crispy onions.

28 Oxbow Farm’s Buffalo Burger had crispy onion rings, pepper jack cheese, and smoke house barbeque sauce.

29 The Peking Duck Burger was garnished with hoisin sauce, pickled cucumbers, and green onions.

30 The Hand Ground Sirloin Burger came with American cheese and homemade pickles.

31 Some of my tips for the crowd – Don’t skimp on the bread – a serious burger requires a hefty bun!

32 For a great beef burger: grind sirloin and short rib together to create a patty that tastes more like a steak. The combo of sirloin and short-rib gives the best proportions of flavor and fat.  Ask your butcher to grind together your choice of meats.

33 We returned to the courtyard to present a dinner menu. The first was a classic Brazilian cocktail with a spicy twist, the Ginger Caipirinha. For the cachaça, I used a brand called Pitu. http://www.marthastewart.com/1074800/ginger-caipirinhas?search_key=ginger%20caipirinha.

34 We featured the simple and beautiful Cool and Crunchy Melon-Cucumber Salad on the cover of July/August Martha Stewart Living.

35 I followed the salad with a delicious Cioppino, or a seafood stew, filled with King crab, white fish, and clams. http://www.marthastewart.com/340975/cioppino-seafood-stew.