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Of The Moment ‘Classics’

June 29, 2021

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{Flower Friday} all about the dahlias that are popping up everywhere. Such happy blooms. The yellow in particular a ray of sunshine on a sunny August day. Here a few nestled together on our dining table next to a Rae Dunn piece she made for me years ago to give to TPS as a gift. Seems like the perfect thought for all of us, LOVE & BELOVED. X, T

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The beginning of book launch windows. It had to be a vibrant green. This is just the start. More tomorrow. Gorgeously sunny August day made the windows a bit sauna like while in them. Ahhhhhh, what we do for our art… At #WatsonKennedy

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Incredibly honored and excited to be signing my new book at the much beloved Seattle institution that is @elliottbaybookco in the @littleoddfellows on Friday eve August 26th. #TedKennedyWatsonsGuideToStylishEntertaining #BookSigning #Seattle

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Join me tomorrow morning at 11 Eastern time for my on-line chat with @jurakoncius of @washingtonpost where you can ask away with all your entertaining questions. Will be fun—hope you can join in! Ask they say, link in bio. #TedKennedyWatsonsGuideToStylishEntertaining #TheWashingtonPost

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{Wine & Dine Wednesday} an incredibly simple but amazingly tasty treat, pan con tomate. A Spanish-style grilled bread with tomato. It uses 5 ingredients. As always, use the best you can get your hands on. I made it for us the other day out on the island where we had it with a tin of sardines, a hunk of cheese, radishes with chunky French salt along with an iced tea for a lunch. Put your box grater in a bowl. Use the best tomato you can find. Grate it on the largest holes. The tomato skin with be the only thing left when you finish grating. Toss the skin. The bowl will be filled with glorious tomato goodness. Take all of that and run it through a sieve. You want to take out as much of the liquid as possible. Put what remains in a bowl and toss or drink the liquid. To the bowl add lots of flaky salt and extra virgin olive oil. Mix. While that sits a bit, take two hearty slices of bread and grill in a pan on the stovetop in extra virgin olive oil. Once nice and golden, place them on a plate. Take half of a clove of garlic and rub all over the top of the warm bread. It is now ready for the tomato mixture. Spread over evenly. Then get ready to be very happy. Enjoy! —from the daily blog post at TedKennedyWatson.com

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The vintage metal wash basins filled with lavender up at the treehouse just going wild and loving all this sun. Us too! At #WestWardVashonIsland

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