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Tulips, A Fern, A Paper Geranium & Kale

Flower Friday brings the 3 table vignettes I did yesterday on ‘NewDay Northwest’ with Margaret Larson. It was a super fun morning chatting with her on the show about setting a creative & festive Thanksgiving table. Here is the link, click here to take a look. Seven and a half minutes flies by! TV time just seems to go quicker. She is a delight and I think I got some good tips in for setting a table that can also translate to setting a stylish table any time of the year.

Quick reminder, our first Holiday Open House of the season is tomorrow at our First & Spring shop. If you are in the area I so hope you will stop by. X, T



 

 

My Favorite Things Today

The deliveries just keep on arriving. This festive time of year brings so much new goodness at the shops. Below some of my favorite things over the last few weeks that have caught my eye.



 

 

NewDay Northwest with Margaret Larson

Tune in Thursday morning at 11 Seattle time on King 5 as I set a few creative & festive Thanksgiving tables on NewDay Northwest. My signature green is sure to make an appearance. Margaret Larson will be the host and I will share all sorts of tips to make your table sing. {Here is the link to the show after it aired on Thursday.}



 

 

WK Fine Home Holiday Open House

Please join us this Saturday if you are in the Seattle area for our first Holiday Open House of the season. From 10 to 6 at our First & Spring shop, bubbly will be served, music will fill the air and we will be wrapping up a storm.

A Holiday tradition has been having artist Jeanne McKay Hartmann join us to paint her coveted pieces that she creates just for our event. Over the years they have become prized works. She will be painting from 1:30 to 4 that day. Pieces are $75 each and may be ordered over the phone and personalized if you don’t live in the area and would like it shipped to you. Give me a call directly at 206.617.9678. This year’s watercolor is whale-y fun!

I so hope you can join us this Saturday as we kick-off the gift giving season. Ted



 

 

Ted’s Tip No. 175

If you are fortunate enough to have a hydrangea bush or have access to one, cut those glorious, started to dry already blooms before the cold seriously sets in. Cluster all together in a vessel of your liking and enjoy the heck out of them in the Winter months.



 

 

Scented Geraniums, An Orchid & Mint

Flower Friday brings a dining table tableau. TPS cut back all our geraniums and herbs out on the island this week-end, they then made the ferry crossing into town. The apartment dotted with them all over the place, but the big clear compote just had to get the lion’s share of the scented geraniums. I wish the screen were a scratch & sniff. Can’t begin to tell you how deliriously happy that overflowing vessel makes me. Adding to that a bundle of mint and a grocery store orchid. Have a lovely, lovely week-end all!



 

 

Here a Taper, There a Taper, Everywhere a Taper

We sell taper candles all year round, but once the chill sets in the air, we start selling them like crazy. Think cozy meals at the table with the flicker of dancing light. There are lots of subpar candles out on the market, so finding the very best is always my goal. Whether hand rolled beeswax or solid paraffin, we have you covered–vibrant colors from France, to white & cream made in England for the Royal family for over 150 years, to square tapers that have become a bit of our trademark. Having extra on hand is always a good idea. For when you want to set a stylish table to reaching for a few when the power goes out, we have you covered.



 

 

The Tale of Two Bread Puddings

Wine & Dine Wednesday is the tale of the beginning adventures into my foray with making bread pudding. The above made at Hawthorne a few weeks ago, with the below made at WestWard on Sunday. I show you both because it shows you how versatile this dish is. I almost typed ‘dessert’ but I know many folks like having this for breakfast with syrup, and to that I say, right on!

Using stale bread product is best as that helps it stand up to the custard mixture you will be making and adding. I say bread product because croissants are fab for this, as is panettone., which I used for the one this week-end. You really can add just about anything you want to make it extra special. The first one I used a baguette, Grand Marnier, walnuts & chocolate chips. The other day I used panettone we sell at the shop, raisins & chocolate chips. Here is the basic recipe. Make it your own by switching it up adding additional ingredients.

In a baking dish tear up or cube the bread product that will be your base. Set aside.

In a bowl break in 6 eggs, then add 3 cups of whole milk, a cup of white sugar, along with 2 teaspoons each of ground cinnamon and vanilla extract. Whisk all together then pour glorious custard mixture over the waiting torn up bread. You want to make sure that the majority of the bread is submerged by the liquid. Let sit for a bit to let it soak in all that goodness. Then bake at 350 degrees for 45 minutes.

To gild the lily, serve with caramel sauce once it is out of the oven and cooled a bit. Or not. But I promise you will be happy you did…



 

 

Flower Friday

Happy {Flower Friday} from Seattle by way of Hawthorne when I captured this image minutes before we closed up the house to head to the airport. Have a lovely first week-end of November!



 

 

Hudson-Chatham Blanc de Blanc

Wine Wednesday is a super tasty sparking wine from our hood in Ghent, the Hudson-Chatham Winery. They make a Blanc de Blanc for about 20 bucks a bottle that will knock your socks off. We enjoyed it the other eve as we kicked-off our annual Sive niece supper/sleepover. All grown ups now, with several working in the culinary industry, they make us the meal and we supply the appetizers and drinks. I thought this would be a festive way to get the festivities started. With a nod towards the sweet, it was lovely serving it with cheese as it really stands up and compliments food. Would also be stellar served with dessert or chocolates. Of course the fab orange label grabbed my attention right off the bat, but this versatile bubbly will be on my list each Hawthorne stay.