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A Late Wednesday Quote

October 12, 2022

Just In

October 11, 2022

Ted’s Tip No. 410

October 10, 2022

A Timely Sunday Quote

October 9, 2022

A Lovely Saturday Thought

October 8, 2022

The Sweetest Get Well Soon Flowers

October 7, 2022

Life

October 6, 2022

October Geraniums

October 5, 2022

Stoop Cocktails

October 4, 2022

Ted’s Tip No. 409

October 3, 2022

An Albert Hadley Sunday Quote

October 2, 2022

12 Saturday Thoughts

October 1, 2022

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{Ted’s Tip No. 452} A collection can really start at any time and begin with one thing that tickles you. Then add to it. When you are traveling, add a piece. You will remember your adventure and trip each time you look at the object. Friends will get to noticing your collection and gift you a piece. Or many. From green pool balls to sea shells and just about everything in between, your collection is whatever brings you much joy. —from the daily blog post at TedKennedyWatson.com

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Domaine Tempier Bandol Rosé in the house. I adore this pink so much. At #WatsonKennedy™

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After close to 36 years, he still makes my heart flutter. Plus, he always knows what makes me happiest. From lilacs to hydrangea and just about every other flower in between! The limelight hydrangea in front of the house absolutely spectacular this year. At #HawthorneGhent

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We fly to New York in a few minutes, and just remembered, “I forgot to post!” So it will be hydrangea that I snapped on a previous stay, along with a quick entry today. Looking forward to seeing them at Hawthorne in real time and see if they have started turning their beautiful wine color that they usually do this time of year. I’ll let you know! XX, T2 #FlowerFriday

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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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