You are currently browsing the Ted Kennedy Watson blog archives for August, 2017


The Gift of Fresh Figs

We were given these beyond gorgeous plump fig as a host gift from guests that have a large tree in their yard. They really could not have been more perfect. We served them with drinks and they were a major hit. For this Wine & Dine Wednesday if you have access to figs, think of serving them with chesse. Like Brie and Camembert, left out at room temp for a few hours so the center becomes nice and soft and easily spreadable on the delicate fig. Chèvre is also a tasty option. The tang from the cheese with the unmistakable flavor of the fig is really quite something. A winning combo really any time of day.



 

 

A Refreshed Wall of Hugo Guinness Works

We are soon to depart to New York so Mister Sive was spiffing things up on Saturday when he was at the Home store. Our rotating wall of Hugo Guinness linoleum cut prints in vintage frames is a bit like a puzzle. When a customer buys a piece or pieces, the puzzle needs to be slightly re-worked. A bunch of works sold in the last few weeks so a bigger redo of the puzzle was in order. It always makes me supremely happy to see it all tightened up. Hugo’s work is near & dear to my heart, as we were one of the first retailers in the country to start showing his pieces, now many years back. His work is now collected and coveted around the globe, with each image memorable. We have a whole new batch in the works so when we get back from Hawthorne in September, off they will go to the framers and the puzzle will once again be re-worked.  



 

 

Ted’s Tip No. 110

An easy chunky ‘relish’ if you will, that can be made in advance and sits in your fridge getting better & better–is, pitted olives, small cubed feta both resting in extra virgin olive oil with fresh cracked pepper and a sprinkling of an herb, such as dried oregano. Served over fish, with crackers along with drinks, or just eaten as is for a snack.



 

 

A Sunday Thought by Poet Cleo Wade

The events of the last few days have made this Cleo Wade poem even more poignant. Of course my eyes and heart went right to ‘warrior of love’ as that is how it has begun to feel. That speaking up for love, equality and acts of kindness matters more now. It must. 



 

 

A Classic: Kenneth Turner Original Signature

Excited to report we once again have Kenneth Turner original signature scented candles to offer. We had been without them for awhile, as I was waiting for the simple glass container to come back into stock. No such luck, as they have stopped pouring into those, but they are now offering this iconic scented candle in a quite lovely clear glass chalice. So when all is said and done burning the candle entirely, you are left with a pretty swell vase. Mister Turner and I go way back, as I represented his company when he was first starting exporting his goods into the States, when I had my wholesale showroom. Our shop shelves have had a variety of his wares on them since we first opened our doors close to 19 years ago. This is why it has gained ‘Classic’ status in the Watson Kennedy world. The scent, ummistably Kenneth Turner.



 

 

Single Scented Geranium Stem Love

A happy Flower Friday to you! The scented geranium plants out on the island have just loved all this sunshine. TPS cut them way back the other day in preparation for us being away for the rest of the month. He had a red bucket filled with them for us to take back to town to enjoy. Strewn here & there, mainly as single stems, other times a few snuggled together in a vessel. Here are a few I snapped last eve, reminders of what a grand Summer it has been. Their singular beauty, each leaf a tiny work of art.






 

 

Bleu Cheese Stuffed Olive Tapenade at WK

Just In, bleu cheese stuffed olive tapenade. Say that fast three times. Oh my, this is so good! We were sent an extra jar for us to try. It sat in the shop fridge for no time at all and then was gone. Eaten straight out of the jar with crackers (I call this retail eating–when you are really quite hungry but the shop is full, so you grab a super quick bite of something), served with cheese in a civilized fashion, or mixed in with pasta for a quick and easy meal. This stuff is magic in a jar.

Happy Thursday to you all in your part of the world. I hope life is grand and you are enjoying your season to the fullest! From Seattle, TKW



 

 

Once Again, Super Lemony Orzo with Feta

For this Wine & Dine Wednesday I thought I would look back on an old favorite, Super Lemony Orzo with Feta. I first wrote about this in August of 2011, when we spent the week on the North Fork of Long Island after we got married in Nyack, New York. The recipe made it into my book too, but it has been several years since I have made it. This week-end TPS requested it. It was like visiting an old friend, which I think tried & true recipes often feel like. Below is part of the post I wrote back then. Only thing different, I used the zest of 5 lemons instead of two, so it was even more lemony. Enjoy!

I make the vinaigrette first. Combine the zest of 2 lemons with a cup of fresh squeezed lemon juice (fresh is the only way to go on this, as it is such a major component of the dish) and a cup of the best olive oil you have (like the fresh lemon juice, using top notch extra virgin olive oil is key, because these 2 ingredients really make this sing) along with a generous amount of salt and pepper. Whisk all together and set aside. Boil a large pot of salted water. Cook 16 ounces of orzo pasta till it is al dente. Again, al dente is key. Once done, drain and immediately put the pasta into a large bowl. While pasta is still hot, add the lemon & olive oil mixture. With a fork, fluff till all the liquid is incorporated into the pasta. Side note-this is the perfect time to have a few bites. Let the pasta sit to cool, and absorb all of that lemony goodness. It is that easy.

Once the pasta has cooled, I add the feta. I usually like to cube a good amount of Greek feta, but the humidity last night was crazy off the charts, it started to break apart as I unwrapped the cheese, so I just crumbled it in. Like I said earlier, this pasta is great for adding or subtracting things. Since our guest was a vegetarian, I added edamame so she would get a bit more protein, in addition to the feta. I also like to thinly slice a lemon, and add those to the dish. This pasta works great next to chicken or fish, and gets better with age, so is still yummy a few days after you make it.



 

 

A Table In Red

Under the watchful eye of Bailey, I set our final WestWard Sunday supper table of August, as we soon head to Hawthorne for the remainder of the season. We have enjoyed so many meals & memorable times with friends this Summer. I wanted to go out with a bang of red for the finale, with a mixture of encrusted shells and rocks we have found on beach walks. The white dahlias from the Market caught my eye, as they almost always do. Rarely do I ever take photos once guests arrive, but never say never, and I nabbed a few this time right before we sat down. 



 

 

Ted’s Tip No. 109

Flowers need not be over the top to have a large impact. A few well placed blooms on your dining table can add so much visual enjoyment to your meals.