You are currently browsing the Ted Kennedy Watson blog archives for May, 2011

Edison Bulbs

I have been selling Edison bulbs at the shops for close to 10 years now, and I am still captivated by them. They just let off the most beautiful glow. Plus the filament strands are like little works of art. I sometimes treat them as night lights, as I have done here in sconces in our living room. They are left on all the time, casting a warm glow. They also last an incredibly long time. These bulbs we brought with us from our former townhouse, and they have lasted for over 9 years and counting! I love coming home, opening the front door, and being greeted by them.




Rest & Recharge

On my days away from work, I like nothing better than to have a good sleep in, and spend the better part of the day on the deck reading, listening to the sound of the water and watch boats go by. It is such a great time to let the mind wander, reflect, plan, and just let mind & body recharge.

Cooking an elaborate meal on this type of relaxing day is not in the cards. I like to roast a simple chicken alongside all the other things that will make up the main meal for the day. It involves one roasting pan, a bit of chopping, and soon the glorious smells will start filling the house as everything roasts away.

Preheat oven to 400 degrees. I try and use a 4 to 5 pound chicken. Rinse chicken and dry with a paper towel. Salt and pepper both the inside the bird and the outside. Cut a garlic in half, as well as a lemon and a lime. Insert all of this into the cavity. Next chop up several onions, more lemons and limes, as well as your favorite type of small potatoes. Peel several medium sized carrots. Put all of the above in a roasting pan, mix all together with olive oil and a break apart a few sprigs of rosemary. Set the chicken on top.

Liberally rub the chicken with olive oil. Salt and pepper all the contents of the pan, including the chicken again. You really want the chicken well seasoned, so I like to do it before and after I lather it with olive oil. Roast in the oven for an hour and 15 minutes, occasionally mixing around things so the bottom layer does not burn. Test the chicken so temp reads 160. If it is not quite there, roast a tad longer. Once the meat has reached that temperature, take the chicken out of the pan, place on a plate and cover with aluminum foil to rest for 10 minutes. Turn off oven, but keep the pan of goodies still in to keep things warm. Once the chicken has rested, you are all set to have a seriously yummy meal.



When the World Hands You Carrot Tops

Make an arrangement out of them! The market had the most delicious looking carrots last night when we stopped to shop for the Holiday week-end ahead. The greens on the carrots just looked too perfect to throw away. We have a collection of hammered aluminum, and part of the collection are these small drinking glasses that are great as a vase. I added the asparagus standing upright with a bit of water added to keep them fresh till they are grilled for dinner later this evening. Added to the mix are some yellow parrot tulips that are still super tight, but will unfold as the days pass. I love trying to use things to spruce up the dining table that would otherwise be discarded or overlooked.

Some dear friends gave Mister Sive for his just passed birthday, the book Triumvirate. The story of McKim, Mead & White. The cover says it is about art, architecture, scandal, and class in America’s Gilded Age. I think I will be reading it first–I can hardly wait.

A very happy, restful Sunday to all.



Scented Geraniums

Scented geraniums are starting to show up at garden nurseries in large numbers at the moment. I plant them in containers in town, at the beach, and at the shops the first chance I can. The leaves are amazing to cut throughout the Summer and use in single stem vases. There are so many varieties, and so many different scents. My favorite at the moment is the rose scented variety. If cared for, and with regular water changes, the cut stems will begin to root. I have had several branches last for several years now.




A Parisian Cloche

I snapped this shot when I was on my last vintage buying trip to Paris. When I need a little hit of France, I scroll this photo up on my phone. Ahhhhh, to be a cloche in Paris. This was taken in a very tiny shop, the size of a small closet, and the purveyor had every inch covered with magical finds. The entire upper portion of the shop was lined with these stupendous beauties. I later had a meeting at the shop Cire Trudon, and was delighted to see very similar cloche covering their candles. Such an awesome sight!




Prune Love

How dare I mention the restaurant Prune, and not extol my deep love that I carry for it. I have been a fan for many years, and rarely does a New York visit occur, that I don’t wedge myself into one of the tight seats and have a meal that transports me to another time. A better, slower, don’t check my e-mail while I wait for my next glass of wine time. There truly is nothing about the space or food that I do not adore. Any place that serves deviled eggs to have while you have a martini and peruse the menu is A’ok with me. If you go, and if I know you well, I would insist that you must, you have to try the marrow that is served as a starter. Initially, it really did not sound like my thing, but I had heard it was a signature dish of the house. It is amazing. I now share it with my meal mate every time I go. Pork chops are perfection, the chicken always a salty delight. If they are serving a whole fish, get it.

Gabrielle Hamilton is the chef/owner, who I had read about in Vogue a few years back. She seemed like a gal I would like to hang with from all I had read or heard. Then I read Blood, Bones & Butter, and it cemented all the great stuff that had been said about her & the book. It is a great read. Life, mixed with food. We sell the book at the shops, if you are so inclined.

If and when you have a meal there, I would love to hear about your experience.



Springtime in New York

I adore New York City. It is a city filled with possibility and amazing energy. I always feel so energized creatively when I return from a trip there. Strong visuals are everywhere you turn.


I was taking my best friend from college, Devin, to dinner at Prune. Reservations were set for 8:30, so it gave me ample time after I finished at the stationery show to catch a drink at Freemans, a place I have wanted to try but have always seemed to miss going to on my last few trips. It did not disappoint. I sat at the bar in the back part of the restaurant, and was treated to what I like to call “dinner theater” by the bartender. She was a commanding gal who cracked square ice cubes into submission, mixed, shook, strained, sliced and diced–all with great ease and a smile. It was a perfect way to begin a New York evening.




Here we go!

Welcome to my blog. I look forward to a fun journey with all of you. It is a sunny day in Seattle, and I will take that as a good sign that this is the day to begin.

We just returned from a few days of rest & relaxation at our beach place on Vashon Island, WestWard. The ferns are beginning to unfurl all around our property. Spring has come late, but it is just amazing how things have grown in just 2 weeks since we were last there. It is such a delight to experience how lush things become in such a short time.

The tulips we bring with us from the Pike Place Market are always a welcome addition to the ottoman.

I am just back from a whirl wind trip to New York for a buying trip. More on that later…