A Sunday Goodness Thought

January 24, 2021

Share

TKW on Instagram

Please join me tomorrow, Thursday the 23rd of March, from 3 to 6, at the lovely Emry Boutique @shop.emry in Arboretum Court in Madison Valley for a book signing. Shop owner Ryan, along with her husband Nick, who owns the fabulous @nicks_on_madison right next door, are hosts extraordinaire, so a good time is sure to be had. Ryan is the niece of one of our dearest friends, Jackie, who I met when first moving to Seattle over 35 years ago. I love small world stories/situations! So hope you can stop by, do a little shopping, grab a signed book or two—it will be fun to see you. A big THANKS to book tour sponsors—Louis Sherry, Le Jacquard Francais, Fran’s Chocolates, Jacobsen Salt Co. #TedKennedyWatsonsGuideToStylishEntertaining @gibbssmithbooks

View on Instagram

watsonkennedy

Spring, the start of, on Vashon Island. Tulips from Forest Garden Farm, of course. Cocktails, while a bit chilly, outside. Willing the transition of season with lots of sunshine! #MondayIsOurSunday At #WestWardVashonIsland

View on Instagram

watsonkennedy

Spring is here! As is #NationalPlaceCardDay A cozy supper for deux in town. Each day getting lighter later—so good for the soul. Being quail egg fans, we were smitten with them on the handsome @mrpsplacecards place cards. Thought they would snuggle up nicely to a few hotel silver bowls filled with the eggs to tie it all together. #MrPsPlaceCards #PlaceCards At #TheGainsborough

View on Instagram

watsonkennedy

{Flower Friday} about one of my favorite times of the year when potted scented geraniums start showing up at one of my all-time favorite grocery stories, Bert’s in Madison Park. For weeks we will enjoy them at the apartment where I slip the little black plastic containers of gloriousness into vessels set here & there. On a rainy day, they absolutely bring in the sunshine. Then we take them out to WestWard where TPS will work his magic potting them up and they will flourish as the days grow longer. They will grow like crazy and will be the source of much flower happiness until October or even November. If we have a mild winter, they can actually come back the next year. But for now, I am savoring every moment of them brightening up spots in town. Happy Saint Patrick’s Day and almost the official start of Spring! Have a lovely weekend. X, T

View on Instagram

watsonkennedy

You all know I love a {Wine & Dine Wednesday} on a Thursday! We had our friend Mimi to lunch yesterday as she was visiting from Berkeley. I wanted to make a hearty lunch where we could just sit at the table for a long while and savor the conversation as well as the meal. A Croque Madame was the first thing that came to mind as I find them incredibly comforting, and oh so filling. I have watched the culinary legend Jacques Pépin @jacquespepinfoundation make these tons of times, so this is my take on them. Speaking of comforting, if you enjoy watching people cook, search out his videos. I could watch them for hours. I added roasted Yukon gold potatoes and a green salad to go along with it, which made a pretty perfect trio. OK, here we go. This really is primarily about assembling with just a bit of cooking. Turn oven to 400 degrees to warm up while you make the sandwiches. Choose a fabulous quality somewhat soft sliced white bread, with soft crusts. Lay the pieces out on an aluminum foiled baking sheet. Slice Gruyère cheese and lay slices on the bottom piece of the bread. Then add layers of Black Forest ham. Really any type of ham you will like will do. Then add another layer of Gruyère cheese on top of the ham. Yes, this is indeed heavily cheesed, but it is what makes it so darn good. Insert smile. With the top piece of bread, add a generous dollop of Dijon mustard and spread. Add it to the sandwich. Now it is ready for the magical ingredient that pulls the whole thing together, softened butter. Carefully butter the top of the sandwich, wall to wall, making sure to cover the entire top of the bread, even the crust. Take a spatula and flip the entire concoction over. Repeat the buttering process for the bottom side, which is now the top. They are now ready for the hot oven. Check at 7 minutes and flip with the spatula. Cook another 5 to 7 minutes so both sides are nice and browned. While those are cooking away, fry an egg or eggs, depending on how many Croque Madame you are making. Top it with the egg once you take it out of the oven. Plate things up and be ready to be quite happy. —from the daily blog post at TedKennedyWatson.com

View on Instagram

watsonkennedy

Our Veuve Clicquot case at the First & Spring shop freshly restocked on this {Wine & Dine Wednesday} Lots of VCP drinking options in a variety of sizes. As well as stemware, vintage buckets & ephemera, original artwork and oh so much more. My Veuve love is showing… #PurveyorOfFineGoods At #WatsonKennedy™

View on Instagram