An Ella Sunday Quote



 

 

A Kind Saturday Thought



 

 

Dancing Tulips & Geraniums

Flower Friday is a combination of tulips from Alm Hill Gardens on the dining table and paper geraniums from Livia Cetti that we sell at WK seeming to grow out of the shutters at The Gainsborough. The combo making for a happy situation happening at the apartment. While rain has been on the menu in Seattle and oh my gosh, snow in other parts of the country, I am determined to make it feel like Spring inside. Flowers can do just that! A lovely, lovely week-end ahead for all of you in your corner of the world. X, T



 

 

Marinade/Vinaigrette

We eat lots of chicken in the Watson Sive household, so I am always looking for new ways to prepare/serve it. This day late Wine & Dine Wednesday post slipped my mind yesterday, but thought you might enjoy it today. It is a big batch of marinade/vinaigrette that you split in half, using part to marinate and then bake the chicken in. While the other half becomes the vinaigrette for the cabbage salad. Note, you never use a marinade that has touched raw meat for a vinaigrette, so make a double batch and split in half, setting the vinaigrette aside for dressing the greens later.

Here we go! In a big bowl add 1/2 cup of soy sauce, 1/4 cup of freshly squeezed lemon juice, 1/2 cup of extra virgin olive oil, 4 tablespoons of rice wine vinegar, 4 teaspoons of sesame oil, 2 tablespoons of freshly grated ginger, 1 tablespoon of freshly ground pepper. Whisk all together. Pour half this mixture into another bowl and set that aside as your vinaigrette. As a dressing, this can sit in the fridge for many days.

With the remaining amount in the big bowl that will be the marinade, add 2 tablespoons of sesame seeds. As well as 2 garlic cloves you have peeled and smashed. Whisk. Add 4 to 6 skinless chicken thighs to this bowl moving them around so they are coated with all that goodness. Let sit in the fridge for at least an hour.

When ready to put dinner together, take out of fridge and let sit on the counter for half an hour to take the chill off. Oven to 400. Pour marinade and chicken into a baking dish. Bake for 45 minutes to an hour, checking at the 45 minute mark with a meat thermometer, as you are looking for the chicken to read 165. When done, take out of oven and cover the dish with aluminum foil to rest for 10 minutes.

While the chicken is resting, cut up half a head of a cabbage for your salad. Dress with the vinaigrette you had made earlier that has been sitting in the fridge. For a super simple meal, add a piece of chicken to the top of the cabbage salad.

OK, here is where you can get creative with leftovers in the fridge or pantry. To our cabbage salad I added some brown rice, lentils, roasted cauliflower and a big handful of sunflower seeds. Truly, add whatever looks interesting to you. We love hearty one bowl meals, so adding other things really beefs up the dish. But you also don’t have to add anything, it will be lovely just as it is without any additions. Enjoy!



 

 

A Favorite Six

With Spring here, a favorite grouping of six vignettes or items that caught my eye on some of these beautiful days. Brighter, vibrant tones are heading to the top of the list. Happy Wednesday!



 

 

The Coolest Pitcher

Just In, the coolest frog pitcher. Whimsical in every way. We carried these years ago but then the supplier stopped importing them. Fast forward to now and they are once again gracing our shelves. So fun I can hardly stand it!



 

 

Ted’s Tip No. 196

Here is a fun idea. When you are the guest at a friend’s home, pick up supper for them right before you depart. It will be a lovely ‘Thank You’ and will the perfect parting gift.



 

 

A T. S. Eliot Sunday Quote



 

 

A Saturday Thought on Love



 

 

Simple Grocery Store Orchids For The Win

Flower Friday are a pair of white orchid plants snapped up at our neighborhood grocery story for 9 bucks a pop. Proving beauty not need break the back. The top image from the bathroom. I always like having a bloom, or blooms in this case, in the room as it is nice to have them catch your eye as we are getting ready in the morning. The below in the living room for all to enjoy. This round of orchids had a crazy number of buds on them. Both slipped into vintage containers to house the plastic pot they come in. These orchids can last for months, so the dollar to enjoyment ratio is incredibly high. Happy Friday all! X, T