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Happy 4th of July

July 4, 2022

Cheers to a happy & safe 4th of July!

Our Pike Place Market shop will be open today from 11 to 5.

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New boat collages by Denise Fiedler arrived today. These are just exceptional. Housed in vintage frames. DM if interested. #LivingWithArt At #WatsonKennedy™

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{Wine & Dine Wednesday} a tasty assembling of things that makes for a fab offering right out of the jar at your next cocktail party or pre-supper nibble. Marinated Feta & Castelvetrano Olives with Lemons and Rosemary. These also make stellar host/hostess gifts during the Holiday season or really any season for that matter. Any glass jar will do, but I am a huge fan of Weck jars. There is just something about the design and variety of sizes I am quite drawn to. We use them for a host of things like holding utensils in one of the images. As I wrote earlier, this is all about assembling as no cooking is involved. Here goes! Buy a brick of really good feta and cut into cubes. Not tiny or huge. But a size that won’t fall apart in the jar as you want them to stay cubed and not fall apart. Slice a lemon and take out the seeds. Set your pepper grinder to coarse as you want to see good sized pieces of the peppercorn. Put a good amount of olives on a paper towel or towel to absorb any residual liquid. You want them dry when you add them in. Trim rosemary stems so they are no taller than the vessel you are using. You are now ready to put things together. Pour extra virgin olive oil about a third of the way into the jar. Gently add in some of the cubes feta so the pieces stay intact. Add olives. Then wedge in a slice of lemon or two. Add a few springs of rosemary. Give all a light sprinkling of the course freshly cracked pepper. Think of this a bit like an art project. You want the assembled things to look creative. Now repeat until your jar is full. Let sit in the fridge for a day so the flavors can meld and do their magic. Be sure to take out of refrigerator a few hours before serving so it can come to room temp. The chill will make things cloudy, but once it starts to warm up, the cloudiness goes away and the mixture becomes clear again. Serve with crackers or a warmed baguette. Enjoy! —from the daily blog post at TedKennedyWatson.com

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Please join me next Wednesday the 7th of December from 5 to 6 (Pacific) for the first virtual book tour stop for my newest book, Ted Kennedy Watson’s Guide To Stylish Entertaining. My friend and best-selling author Lisa Birnbach will be moderating. We will be chatting all things entertaining, and some preppy too! Lisa is one of the funniest folks I know, so I promise it will be a lively, laugh filled time. Book signings are near & dear to my heart, but reaching people that can’t attend always makes me a tad blue. With this fabulous EventBrite platform, it allows those from all over the globe to attend. This will be complimentary, so please spread the word. Link in my bio at the top of my LinkTree to reserve your spot. It will be cocktail hour in Seattle, so a glass of Veuve might be at my side. I so hope you can join in the fun! XX, Ted #TedKennedyWatsonsGuideToStylishEntertaining #OneToKeep #OneToGive #ThePerfectGift @gibbssmithbooks

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Incredibly honored to once again make the ‘Best Shops’ list of @the_shopkeepers along with others around the globe I hold so near & dear to my heart. Like @johnderiancompany @tailoftheyakstore in the US @pentreathandhall in London and @lasoufflerie in Paris

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A twice baked potato with a dollop of birthday caviar and a flute of Veuve. It has been one very emotional week on many, many levels. Comfort food & drink to help soothe. Thank you to so many of you for the incredibly kind and touching words at the shops and social media messages these last few days. #FeelingTheLove

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The gift of a herb bouquet. It was sitting at my desk waiting for me. Thank you so much Sarah. Divine in every way. The living room smells heavenly. #Simplicity #HerbLove At #TheGainsborough

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Ted Kennedy Watson

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