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The Moving Pot of Orchids

Flower Friday brings us the moving pot of orchids, the same I posted on Monday. My thought here is always feel free to move around your flowers to best suit your needs for the moment. Have those blooms bringing you joy at every turn. For our guests at the cocktail party last Friday, these lit up the bathroom. For a simple meal the other eve, I moved them to the dining table. Different setting, high enjoyment factor for both.



 

 

Roasted Tomatoes with Crumbled Feta

We were invited early Monday eve to sit on the beach while watching the sun go down with a glass of wine by new friends out on the island, Don & Betty. They also walked us around their abundant gardens and filled up bags of vegetables for us to take home. The above tomatoes part of the bounty of goodness and extreme generosity. We came back to WW and roasted them up super simply by dousing with extra virgin olive oil and a generous amount of sea salt in the oven at 400 just until they started releasing their juices, which becomes the sauce when combined with the oil. When done, toss with your favorite just cooked pasta and crumble feta over the top of it all. Truly could not be easier but it is just so darn good when tomatoes are falling off the vine fresh and plentiful. You could certainly add minced garlic to the tomatoes before they go into the oven. Chopped basil too. Fresh corn would be amazing, as well. But this supper we wanted the freshness of the tomatoes to be the star so they took center stage.



 

 

A Season Ending Sunday Supper

It was a fiery red season ending supper table on Sunday eve. You know we love tradition. I get the same crazy beautiful dahlias at the Market each year for this meal. They strike a cord of both Summer and soon to be Autumn, dancing down the middle of the table for all of us to enjoy. Now you too! With a slight chill in the air as I write this, we welcome in the new season and relish the sunny memories of the last few months.



 

 

Ted’s Tip No. 167

Think outside the box for clever plant holders in place of terra-cotta pots. Vintage ice buckets, bowls, tea cups, really anything cool looking that you can slip the plant into becomes a stylish container.



 

 

New Finds Arriving Daily at WK

Smitten with the array of new goods from an old vendor that arrived the other day. I just had to play with things the moment I set eyes on them. A little tableau in reds to work nicely with our red tissue. September and October are particularly heavy months for brand new treats to arrive at a dizzying pace, our receiving room full from FedEx and UPS daily. Look for more of more at both of the shops and the website in the coming months. A happiest of the last full Summer week-end to you all! XX, from Seattle, Ted



 

 

Blue Love

Blue is a hue I find myself reaching for time and again. It was not really a color we used lots of at home or in the shops much in the past, but that has changed quite a bit. We now have lots of goods set about in vignettes at the stores and we use it more and more out on the island. Below are some images with blue taking top billing.



 

 

JuneBaby

What a treat! We finally found time to dine at the much acclaimed JuneBaby here in Seattle. It was everything we had hoped it would be. Chef/owner Edouardo Jordan took home the James Beard award for ‘Best New Restaurant in the Country’ and ‘Best Chef in the Pacific Northwest’ this year. Needless to say, snagging a table has become quite a feat. The restaurant does not take reservations, so it can mean quite a wait. But we love a challenge! We thought a week-day arriving early would be the plan. We arrived at 4:30 and were third in line for seating at 5 when they open. We were dining with our niece Haley who is a bread baker at Sea Wolf and gets up at 4 in the morning for her early start time so we thought an early supper would be easiest for her and it clearly helped getting a table easily. Once in, then the fun began. Jordan’s family and Southern roots dictate the menu, and man oh man is it all tasty. We decided to order a bunch of things and share, so we could experience lots of flavors.

Buttermilk biscuits with pure cane syrup. Pimento cheese, pickles and house made saltine crackers. Gumbo. Nashville hot chicken liver, Nancy Lee roll, pickles & coleslaw. Fried green tomato with herbed shrimp salad and romaine lettuce. Chicken fried steak with a lima bean purée, peaches, cucumbers and tomato jam. Catfish with Geechie Boy yellow grits, spinach, pickled corn with a red sauce. Along with a bowl of Southern rice. Yes, we were quite full. But…

The dessert menu just looked crazy good so we shared, pecan toffee bread pudding with cinnamon bourbon anglaise and a piece of hummingbird cake with pecans, coconut, banana & pineapple.

Heaven. All of it. Every good word written about this place and every award received is incredibly deserved. A must if you live in Seattle or are visiting. Tell them the Teds sent you…

A walk around Gas Works Park after the meal to stretch our legs and enjoy the stunning soon ending Summer evening was the cherry on the cake. Actually, make that hummingbird cake!



 

 

A Table For 6, A Table For 2

As Summmmaaaaa begins to slip away we are taking every opportunity possible to dine outside on the deck at WestWard. Sunday supper was a meal with visiting family. Last night, just the two of us on the Adirondack chairs. The dahlias, of course taking center stage at both. These are the times I will lock away in my memory come January when the rains start getting to me a bit. Those long sunny evenings languishing at the table, soaking it all in…



 

 

Ted’s Tip No. 166

At this abundant time of the season, when beautiful produce is so plentiful, fill up a bowl with it and leave on your counter for you to enjoy visually throughout the day. As the saying goes, we first eat with our eyes.



 

 

White Lilies

Flower Friday brings us super fragrant white lilies. I have long had a love for these blooms. They have a calming effect to me. The white working with really any type of design and color in a room, so they compliment and don’t compete. This time of year lots of the flower vendors at the Market have buckets of them. They last almost two weeks with fresh cuts and new water along the way. I place them almost always in single stem containers so each bloom gets center stage. Then they get placed about. One even made its way out to where the elevator opens so we see one the moment we get home.