Home
Archive
Explore
Shop WK
About

Daily Email

Ted’s Tip No. 202

May 20, 2019

Sometimes you just need to unplug, unwind, do nothing but look at the sky.

Share

Tags

Hawthorne Hudson Valley Ted's Tip Thoughts

Categories

Life Love

TKW on Instagram

It has been ages since I have made this chocolate chip laden banana bread. We had a big bunch of bananas that were starting to do what bananas do when you know they need to be eaten that day. So I pulled a recipe from the archives and whipped up a batch. I like making it in a pan so it looks more like dessert than a loaf of bread. Totally personal preference. This will absolutely work in loaf form too. One addition to the below recipe, I sprinkled Maldon sea salt lightly over the top instead of adding the salt into the mix. I like the feel of getting a small flake of the salt when taking a bite. It is very subtle, but I like the contrast with the sweet. This fluted ceramic dish bumping up the specialness of the dessert so the whole thing could be brought right to the table to be served. Turn oven on to 325 degrees and it will heat up while you get this put together. Mush up 3 to 4 ripe bananas in a good sized mixing bowl. To that add one egg, a cup of white sugar, and a 1/4 of a cup (which is half a stick) melted butter and a good splash or two of vanilla extract. We are Watkins fans, selling it at the shop since we first opened. Set aside. In another bowl, put in 1 and a 1/2 cups of all-purpose flour with a teaspoon of baking soda and a big pinch of salt. (here is where you would omit the salt if you want to use flake sea salt on top) Mix those 3 dry ingredients together. Now slowly mix the dry mixture into the banana mixer until fully incorporated. My goal was to do this by hand and not a mixer as I was wanting this to be as simple as possible. Then mix in a bag (typically around 11 ounces) of the best milk chocolate chips you can get your hands on. I am a big fan of Ghirardelli milk chocolate chips. It is ready to be put into a butter greased pan. Use whatever you have/like. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Enjoy!—from the daily blog post at TedKennedyWatson.com

View on Instagram

{TKW Holiday WK Gift Picks} continues with a ‘Classic’ Hugo Guinness linocut in a vintage frame we found in Germantown when out & about hunting finds for the shops in the Hudson Valley. The combination classic indeed as it will spiff up any space it graces. At #WatsonKennedy

View on Instagram

This iconic French Zig-Zag wine opener kicks off my {TKW Holiday WK Gift Picks} where each day up until Christmas I will post a favorite. If it gets teamed up with a bottle of Domaine Tempier Bandol Rosé, even better. Cheers to giving cool, memorable, stylish gifts! At #WatsonKennedy

View on Instagram

The 86 Pine Street courtyard looking extra magical this time of the year. Even after 25 years, I am completely smitten with it. A gem in our fine city. The metal fountain by our friend artist @joemcdonnellsculptor making the courtyard extra special year round. The Christmas tree always a beacon of joy. Much loved 86 Pine neighbors @innatthemarket @ilovefini @shineinthemarket @cafecampagne @kashibaseattle @isadorasantiquejewelry @baccocafe In the historic @pikeplacepublicmarket

View on Instagram

Happy to have Esteban incense from Paris back in our offerings. The perfect stocking stuffer which will make said stocking smell divine. At #WatsonKennedy

View on Instagram

The scene. We are in the middle of the retail marathon. It is a non-stop day at the shops and I am reshuffling a display and break the base of this incredibly cool ceramic walnut we sell that I have long loved but never brought one home. So I did. Insert me laughing! The top of the walnut got placed on a vintage platter the second I got home. Not quite what it was originally but in some ways I like it even more. It is now personalized. #TheLifeOfAShopkeeper At #TheGainsborough

View on Instagram

Ted Kennedy Watson

About
Explore
Archive
Contact
Shop

© 2023 Ted Kennedy Watson.

Subscribe to my daily blog via email.

Leave this field empty if you're human: