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Cassoulet To Go from Café Campagne

OK, you know you must really like something quite a bit when you write about it twice. Know I am smiling as I type this, but you must also know you have a 54 year old brain when you forget that you have written about it in the past… When Google searching with a question this early morning, my prior post from 2015 popped up. What a lovely post! Again, insert smile. Anywho, I love it so much it deserves a second showing. Café Campagne ‘Cassoulet To Go’ is one of my favorite take-away treats to serve at home on a chilly eve, and is our Wine & Dine Wednesday yummy post for the week. Chef Daisley Gordon has served the same cassoulet recipe for close to 25 years. Gordon’s variation uses two sizes of white beans to create an appealing texture, adding housemade morsels of sausage and duck confit. Add a salade verte, haricots verts, a baguette slathered in butter, your favorite red, and off you go. Perfect for two or order extra and host the easiest, yummiest small dinner party ever. That they are my neighbors at 86 Pine Street in the Market means you can pop in and say a quick ‘hi’ after you run in to pick up your order. Happy mid-week everyone! 



 

 

Inspiration 

Inspiration, it is swirling all around. It just needs to stir up something in our soul. It can motivate us, center us, or drive us to create. For me, art and flowers are huge inspiration. I get lost in them and they rejuvenate me. For others, it is a sunset or a mountain hike. Whatever it is, fill your day, and ultimately your life, with moments, people & things that inspire you. 



 

 

Ted’s Tip No. 138

When arranging flowers, several containers can be used and grouped together to create an arrangement. It helps to keep it cohesive and unifying if the vases are the same material, in this instance, glass. That way the eye sees a collective whole while also being treated to the visual of the variety.



 

 

A Sunday Thought 



 

 

My Favorite Things Today

First off, we had the prettiest flurry of big snowflakes yesterday afternoon. The above shot I snapped while running out into the cold in between helping customers. The flakes did not stick but it made for a beautiful late afternoon of feeling like being inside a snow globe. Below some of My Favorite Things Today with new finds as well as some classics that just never go out of style. 








 

 

An Orchid & Orange Parrot Tulips 

I snapped the above photo the other day for Flower Friday as I am so enamored with our $10 grocery store orchid and all the happiness it brings. Just a reminder to all of us what screaming deals you can find on blooms when running in to get a quart of milk. The below sent to us yesterday by Steven, who has so beautifully taken care of our home in town for close to 20 years now. He texted it when the sun was shining down on the orange parrot tulips on the dining table. Totally made my day. A lovely week-end to you all!

 



 

 

One New Thing 

Often one new thing added to your table can refresh it and bring new life to the setting. In this case, it was the hand painted owl vase from England that arrived at the shops last week. The minute I saw this one, I knew he was coming home with me and right where he would live, watching over the dining table. The piece instantly freshening up the whole setting. 



 

 

Meyer Lemon Marinated Olives

We received a box of Meyer lemons in the mail from friends in Healdsburg. They know us well! So we have been enjoying every slice and drop of the magical juice they produce. We had a ton of olives in the fridge so I thought I would infuse them with some of that Meyer lemon goodness. Plus these make great host/hostess gifts too. Easy as pie. Here is how I did it.

Slice up a lemon or two depending on the size and how many containers you are filling. Peel the paper off of one garlic clove and cut in half. That is really all the work, now you assemble. Lay a lemon slice or two on the bottom of the container. Then add some olives, really whatever olive you like best or have around. They can be pitted or not. Then add a piece of the garlic clove and a sprinkling of red pepper flakes, for a little layered heat. Cover all with extra virgin olive oil. Repeat until the container is filled. Be as artistic as you want when filling. You will use a good amount of olive oil, but never fear, it also becomes infused with the Meyer lemon oil and is spectacular to use when cooking fish or making a vinaigrette. Let the whole thing marinate on the counter for a few days. Then they are ready to enjoy. Refrigerate after a few days and let come to room temp when serving the olives to really bring out all the flavor. They just get more and more infused the longer the olives marinate. Serve just as is or alongside cheese and baguette. The olives are also crazy good chopped up with some of the oil and mix with a bit of feta atop a piece of halibut.



 

 

A Day of Display and That View

Spent most of Saturday and yesterday doing display at the Market shop. Not a complete re-do of displays but more of a ‘putter’ as my oldest sister likes to call it. Moving things here & there, cleaning things, polishing things, changing a lightbulb, refreshing a flower. It almost becomes a bit like a meditation, where you get so into the moment, a sort of zen overtakes you. The same is true for all of us at home. Spending a day or an afternoon refreshing your space a tad, can be such a satisfying thing. Your eye will land on new spots and you will see things in a different light. 

After I closed up I waited for my Lyft right outside the Inn courtyard. The below view of the Market has held my heart for close to 20 years now, and it never gets old. Thought I would share it with you all. I know some of you know this view quite well, but for those of you readers around the globe who have never been to Seattle, it is iconic. X, T



 

 

Ted’s Tip No. 137

During these chilly months, a big platter of citrus out on the table brings the sunshine in.