So here's the question: Should you curtsy when you're in the presence of Queen Latifah? That's what Martha Stewart asked when visiting Queen Latifah's new talk show on October 23. The two dished on topics ranging from Martha's career as a model in bikinis to her desire for dating.
At 72, Martha looks fabulous. Queen Latifah showed photos of the "it's a good life" legend when she was a model wearing bikinis. Martha admitted that she began her career known more for her slender figure than her smartness. However, she emphasized that she modeled at $50 an hour in order to pay her tuition at Barnard.
Queen Latifah then delved into the topic of feeling sexy, to which Martha reacted as if the Queen had presented her with a bouquet of snails. After stammering for a few minutes, she said that she feels sexiest when she's in the presence of a handsome man.
So just what lucky man appeals to Martha? David Beckham, confessed the queen of good living.
Martha talked about dating online, and said that she's found someone special, but refused to admit more. However, she talked in depth about her beliefs on what it takes to enjoy life as you age.
Telling Queen Latifah "you should read it," Martha dished on her new book "Living the Good Long Life: A Practical Guide to Caring for Yourself and Others" (click for additional details). She emphasized that we all need to learn to take care of ourselves, from diet to exercise and more.
Get a taste of Martha's healthy diet with her recipe for Mediterranean Chicken below.
- 1/4 cup all-purpose flour
- 8 chicken legs (6 to 8 ounces each), split and skin removed
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 5 cloves garlic, thinly sliced
- 1 1/4 cups reduced-sodium chicken broth
- 2 tablespoons tomato paste
- 1/3 cup Kalamata olives, pitted and halved
- 4 strips orange zest (1/2 by 2 inches)
- Coarse salt
Place flour on a plate. Dredge chicken in flour, shaking off excess.
In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Working in batches, saute; chicken, turning as each side browns, until golden brown, about 5 minutes. Using a slotted spoon, transfer to a platter.
Add remaining tablespoon oil to pot. Cook onion and garlic, stirring frequently, until onion is softened, about 7 minutes. Add broth, tomato paste, olives, and orange zest; season with salt. Bring to a boil.
Return chicken to pot. Cover; simmer, turning chicken once or twice, until tender but not falling off the bone, about 20 minutes. Serve hot.