Martha Stewart did good and she did bad, and for both she was compensated. In a well-run world, which ours often isn't, that's the way it should be.
Although Martha would disagree -- we've met, by the way, and "Martha" is what I called her -- I feel she was treated fairly. Even though I understand her behavior, and in a rush to protect my savings I might have done what she did, I would be disenchanted with a system of law that, having found her guilty, let her off. Do right? Big bucks. Do wrong? The big house.
The experience will mellow her. Bright and creative, she is also arrogant, difficult and superior. One Pittsburgher who worked with her on a fund-raiser here went home, removed all her Martha Stewart cookbooks from the shelf and heaved them into the garbage. That's how frustrated she was by the experience.
I have sweeter memories. They start with my friend Elaine Light, who, when my mother died, gave a book to the Punxsutawney library in her memory. It was Martha Stewart's "Weddings." Every time someone opens this marvelous book -- and I'm certain many women do -- they see my mother's name and have, perhaps, a generous thought for her.
While I'm not weeping over Martha Stewart's conviction, I'm interested in her future. I'm a fan of the magazine Martha Stewart Living, and it heightens my interest that she will keep editorial control of it from prison. Will all the interiors be striped and all the windows barred?
Martha Stewart's Easy Chocolate Cake
You can slip a file into it sideways.
Preheat oven to 350 degrees. Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper; dust with cocoa powder, tapping out excess; set aside.
In a medium bowl, sift together cocoa, flour, baking powder and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture, alternating with sour cream, starting and ending with the flour mixture.
Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes.
Remove from oven. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over; spread gently to coat top and sides. Let stand until set. Garnish with chocolate shavings and serve with whipped cream if desired.
Chocolate Glaze
Place chocolate in a medium bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.