Happy Mother’s Day

May 10, 2020

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Coming to the Watson Kennedy shelves ‘Country Life’ by top drawer photography William Abranowicz along with his son, Zander. The book graciously arrived yesterday, and I could not wait to dig in. We head to Hawthorne tomorrow for a month and have been getting incredibly excited so the arrival was perfectly timed. Perusing the beautiful pages like taking a trip to two regions of New York that hold very special places in our hearts. Country homes tend to be more relaxed—where you feel like you can kick back a bit and chill. Where you can put your feet up and enjoy the view. While still being incredibly refined, and cool beyond words. I love that contrast. The lovely homes and properties featured will give you a taste of the Hudson Valley & the Catskills, page after stylish page. @wabranowicz @zabranowicz @vendomepress

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This is a composed dish I make often as it works great with a piece of fish or chicken placed on top for a one bowl meal. We are big cauliflower fans, so I am always looking for ways to mix it up and incorporate it into our meals. This could not be easier with the result super tasty. First start the rice. We love jasmine or basmati rice, so it is usually one of those two. Put rice into pan and add water. Follow the box or package instructions for ratio depending on how much you want to make. On high heat let the rice and water come to a boil. I always add two big pinches of salt, a glug of olive oil and a knob of butter. The trio adds lots of flavor to the rice. Stir with a fork as the rice often sticks to the bottom of the pan at this point. Once it starts to bubble and boil, turn heat down to medium to medium low. Cover for 15 minutes. After that amount of time, turn off the heat. Lift up the lid and quickly mix with the fork again and put the lid back on. It needs to sit another 15 minutes off the heat to finish cooking. It can sit for a good while and stay warm. Oven to 400 degrees. Take a head of cauliflower and cut it up to very small pieces—florets and stems. Add them all to a baking sheet. Even the littlest pieces. Those will caramelize and be little bits of heaven. For the meal the other eve, I added a handful of capers too. You can certainly omit them as well. Add extra virgin olive oil to the cauliflower pieces on the pan along with a generous amount of salt. Mix all. Place in the oven and check every 10 minutes, each time moving the veg around the pan so things cook and brown evenly. Depending on the size and amount of cauliflower, 20 minutes to a half an hour should do the trick. You are looking for it to become golden on the edges. That adds looks of sweetness & texture to the dish. Once done, carefully add the hot cauliflower to the rice. Mix. Enjoy! —from the Wine & Dine Wednesday daily blog post, Roasted Cauliflower Rice, at TedKennedyWatson.com

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When I was away week before last doing a book signing, in the Q&A I was asked about setting up a bar area in your home. For gatherings in town, we actually have several set up so guests can help themselves throughout the course of the party/event. But really only one spot will absolutely do too. Here, we have it set up in our kitchen. A simple butcher block topped table becomes the bar holding liquor bottles, glassware, ice, openers, napkins. The melamine trays keeping things organized and are great for a spot to mix a drink. It is all tucked in a corner so it does not interfere with the flow of other things going on in the kitchen but also allows guests easy access for a drink. #TedKennedyWatsonsGuideToStylishEntertaining At #TheGainsborough

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{Ted’s Tip No. 451} For the simplest happy quick center of the dining table arrangement, make a run to the grocery store. A stop in the produce aisle as well as the flower section, buy a bag of lemons and a big bunch of small yellow spray roses. Fill up a bowl or glass vase with the lemons for the center of the table and flank that with two clear vases or water glasses filled with the roses that are low & tight in each vessel. —from the daily blog post at TedKennedyWatson.com

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Last Saturday of Summmmaaaaa from the Market shop. Man oh man, what a glorious season it was. We head to the Hudson Valley on Friday to usher in Autumn. Still not quite ready to say goodbye to the season… #SummerLove

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Oh my gosh, our receiving room is bursting at the seams. Shop shelves & website rows filling up with so much newness. From cashmere to cashews! Fun to redisplay a few vignettes yesterday. #Since1998 #PurveyorOfFineGoods At #WatsonKennedy™

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Ted Kennedy Watson

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