The Simplest Autumn Dessert

This time of year a caramel apple can make the perfect simple Autumn dessert. We picked up this perfect jonboy caramels specimen at a farmers market on Sunday, but by all means if you want to get creative making them, do. I just love the idea of serving each one to a guest or serving slices with coffee after the meal. Gotta say, I felt like a kid again the moment I had my first bite. Amazing how scents & flavors can transport you and bring back such fond memories. Happy Wednesday everyone!



 

 

365 Lovely Thoughts

Just In, 365 Lovely Thoughts for Each Day Of The Year tablets. A big box of them arrived last week, which makes me so happy, as they are always such a hit. A quite hefty stack of paper, each page is primarily blank, just waiting for a note to be taken, with the bottom of each one containing a quote for the day. You all know how I love my quotes! Whether seen just by the note jotter, or used to write a little note to someone else, the quote will inspire. 



 

 

Ted’s Tip No. 119

Easiest simple supper. Scatter cherry tomatoes in a large baking dish, sprinkle heavily with extra virgin olive oil, salt & pepper. Crush and add a few cloves of garlic. Bake in a hot oven until tomatoes just pop open and release juices. Mix all with waiting hot pasta. 



 

 

A Nelson Mandela Sunday Thought 



 

 

Shop Vignettes 

The light has just been so awesome in the late afternoon into the early evening this past week. As I walked around tidying up some of the shop displays, I clicked away at a few vignettes. Some with an assortment of goods, others nice and tidy and fully stocked. The amount of product arriving this time of year is pretty off the charts, which is incredibly fun, tons of work, and hugely satisfying at the end of a long, busy day. I like to take a few moments of quiet to soak it all in and enjoy the effort that has gone into the process. I liken it to taking a moment to sit and enjoy the silence before guests arrive for a dinner or a party. Happy Saturday all!










 

 

Dancing Dahlias

Flower Friday has me savoring every last dahlia as the season begins to wrap up. A bunch of simple fluttery white caught my eye, each living in a single stem vase at the end of the dining table. Their dance enjoyed with each meal and each time we walked by the table. 



 

 

A Table in Blues 

This past week-end our Autumn ritual of bringing the dining table in from outside where it lives for the sunny months was a task on our list. It inspired me to light a few more candles than usual to kick-off our first supper inside. Various blue things got pulled to set the table, tea lights both big & small in recepticals were lit, a bottle of wine was opened, another log was put on the fire, Classic King FM wafted about the air along with the sound of the lapping water from Colvos Passage below and supper was served.

To all my readers in California affected by the fires, our hearts go out to you all and we send so much love. We have so many friends as well as artisans and growers we represent at the shops in those areas, I have been so worried about you and them all. Please stay safe. 



 

 

Sheet-Pan Chicken with Sourdough, Bacon, Red Onions & Potatoes

Wine & Dine Wednesday is about a sheet-pan supper I put together this Sunday evening at WestWard from a recipe from the recent Food & Wine magazine, which is actually the dish that is gracing the cover. To go one level deeper, it is also the dish we were served a week earlier at our friend’s Peg & Brian, inspired by the same article from the magazine subscription we gave them for a gift the year previously. I felt somewhat destined to share this recipe. It is sooooooooo good! Here is what you will need:

* 1/2 pound sourdough boule, cut or torn into 2-inch pieces
* 1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons
* 1 large baking potato—scrubbed, halved crosswise and cut into 3/4-inch wedges
* 1 large red onion, cut into 1-inch wedges
* 2 tablespoons cold unsalted butter, diced
* 4 oregano sprigs
* 1/2 teaspoon crushed red pepper
* 1/4 cup extra-virgin olive oil
* salt and pepper
* 6 whole chicken legs

Preheat the oven to 400°. On a large rimmed baking sheet, toss the bread, bacon, potato, onion, butter, oregano and crushed red pepper with the olive oil and season generously with salt and black pepper. Spread in an even layer. Season the chicken with salt and black pepper and arrange on the bread mixture. Brian & Peg added some pieces of peeled & sliced apples which I did not do but regretted after as they add a whole different layer of flavor to the dish, making it feel super autumnal. I was not finding whole chicken legs, so just bought the legs & thighs in their own packages. Either way is totally fine.

Roast the chicken and bread mixture for about 45 minutes, until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160°. Enjoy!



 

 

Holiday Planning/Watson Kennedy

Apologies in advance if the image of something ‘Holiday’ themed made you a tad sweaty. For some I know this post will seem super early, and yet, I have already started working with some customers on their holiday gifts. So ultimately, I hope this post is well timed.

OK, here is the deal. Each year I work with folks on putting together their Holiday gifts for their office parties/work staff/co-workers/clients, for some their house staff and for others, their gifts for family/friends, both near & far. I make suggestions on what we can offer for gifts/packages, we finalize that, we wrap, we ship. Done. All the details are handled. We can even include your handwritten card/note if you desire. Or we can do that too.

So, if this intrigues you, let me know. The sooner the better as we fill up and often the most popular goods sell out quickest. I love helping out during the upcoming busiest season of the year. It can be for 5 gifts, 100 gifts or more. $50 to much more–we have done it all. Contact me directly at tedkennedywatson@watsonkennedy.com with questions, thoughts, or to get the gift ball rolling.

Happy Tuesday all! T



 

 

Ted’s Tip No. 118

Many of one thing, in this case the finials, is always a strong design element.