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Summer Sunday Supper

Summer out on the island can be pretty heavenly, and we love to share the experience with our friends. Sunday is when we entertain primarily at WestWard. Folks arrive by ferry at 2. Drinks when they arrive along with an assortment of nibbles. It is a lovely way to catch up and relax all at the same time. If the tide is out, a beach walk might happen too. A toast to Bastille Day was in order. The red, white and blue that is the color story at the house right on the mark in honor of the day.

Then Mister Sive heads to the grill to begin preparing the meal. This past Sunday he made fresh pesto before guests arrived. Then he grilled shrimp, salmon and sausages to have atop pesto pasta. I sliced up a big platter of tomatoes, salted them to bring out their juices, then they received a generous amount of aged balsamic. Then right before we sat for the meal I crumbled tons of fresh made on the island goat feta atop the whole thing. The bowls of Rainier cherries on the table could be enjoyed throughout the meal. Dessert was a browned butter olive oil cake our friend Erika had made.



 

 

Ted’s Tip No. 210

Take time to dream. At any age, it is good for the soul to set a goal and see where the road to achieving it takes you. It might be right to your intended destination, or not. But the journey will teach you so much all along the way.



 

 

Ten Sunday Thoughts



 

 

My Favorite Things Today

We have begun work on our new shop website. Incredibly exciting and a tad stressful as it is a busy task filled road until it launches by November 1st. My goal is to have 2500+ goods on the site. This week I began shooting said goods. Here are My Favorite Things Today.



 

 

Pike Place Market Lily Love

Happy Flower Friday all! The flower stalls at the Pike Place Market are brimming with tons of divinely scented lilies at the moment. Always tough to decide which to bring home. Sending you love and a happy July week-end!



 

 

A Bag In The Wilds

My brother-in-law Walter snapped and sent me this pic awhile back when he was out & about doing errands. Made my day! I love seeing our reusable WK shopping tote out in the wilds seeing the world. If you are ever out and see one, take a picture and send it to me. Or if you are loving yours and want to show me your bag in situ, I would love that too. Initially created in honor of our 20th anniversary last November, we decided to keep it in the mix as folks have liked it so much. Sturdy as all get out, they just need a wipe down every once in awhile to look brand spanking new.



 

 

Upside Down Coffee Cake

This Wine & Dine Wednesday is Mister Sive walking you through his crazy yummy coffee cake. Above is a blueberry version he made a few weeks ago. Below a cherry concoction he made the other evening, which we have been enjoying since. Morning, noon or night, this coffee cake is sure to please. Take it away TPS!

My mother encouraged us kids to cook from a very young age.  I remember the first “adult” dish I cooked was a paella, I think in 7th grade, and in high school I cooked one dinner a week. Like many households in the 70’s, The Joy of Cooking was a key reference, and inspired the following recipe. Ted and I have Mom’s old copy, with her notes on the sides of which of us five kids liked which dishes. I’m not sure, though, that Mom would approve of the importance of Breakfast Dessert in the Watson Sive Household… Maybe I’m old enough now to ask her on my next visit.

This coffee cake uses a pastry dough and has a marvelous caramelized top. I bake it in a 9” springform pan, which makes the flipping-over-after-baking-and-keeping-it-all-together a bit easier. 

Grease that pan with a good 2 tablespoons of butter, to be sure the cake slips out easily. Mix together ½ cup lightly chopped walnuts and ½ cup dark brown sugar and spread evenly in the bottom of the pan. Set aside.

For the dough, stir with a fork: 2 ¼ cup flour, 1 cup of white sugar, 2 tablespoons of baking powder, a tiny pinch of salt, and ¾ teaspoon ground nutmeg. Then, cut 1 stick (8 tablespoons) of cold butter into ¼ inch cubes, and cut into the flour mixture. Everyone has their own favorite method; mine is with a quick, light touch by fingers. As always with pastry dough, less is more.

Whisk together: 1 whole egg and 1 egg white, ¾ cup of whole milk, and 2 teaspoons vanilla. Pour this over the pastry mixture, and stir lightly, maybe ½ way to fully mixed. Then, add 2 cups of fruit in small bite sizes (perhaps whole blueberries, half cherries, or cubed peaches) and lightly fold, until just mixed.

Spoon the wet dough over the sugar and nuts, and spread evenly. Bake in a 350 degree oven for 55 minutes, until it springs back when touched and a toothpick comes out clean.  

Transfer to a cooling rack, run a knife along the side, and immediately release the side of the springform pan. Let cool a few minutes, and then carefully flip the cake and peel off the bottom layer of the pan. 

Serve while warm and you’ll be someone’s favorite person for the day.

 

 

 



 

 

Molton Brown Geranium Nefertum at WK

Just In, a new scent from London based Molton Brown, Geranium Nefertum. Available in both bath & shower gel along with body lotion, it is a summery duo that will be enjoyed year round. You know I am crazy for anything with geranium in it–this fits the bill through and through. I put a few healthy dollops in the bathtub before I take my shower in the morning. The whole bathroom a symphony of geranium goodness when I get ready to step in. The exquisite packaging makes for a lovely gift too.



 

 

Ted’s Tip No. 209

To spice things up when wanting to set a creative table, chose one color and run with it. From the flowers to the dinnerware to the linens, use the hue in many forms. Have fun with playing with it all!



 

 

Once Again—Potato, Tomato & Zucchini Tian with Gruyère and Thyme

For the 4th of July I made the above Potato, Tomato & Zucchini Tian with Gruyère and Thyme. Mister Sive was cooking away on the grill. I posted the above on social media and was asked to give out the recipe. I had written about it for the blog several years ago. This time I also added minced garlic to the onions as they initially cooked away. The Vashon Island Thriftway had gorgeous looking garlic bulbs so I just had to give one a try. Aside from that, it was just like I wrote about in 2014. This is a great thing to make for a crowd or for a table of 2. You can assemble it hours in advance and pop it into the fridge to sit until ready to bake. As guests chat away, it can bubble away in the oven–the juices it creates a welcome little sauce to the meat or fish it saddles up next to.

Heat oven to 375 degrees while you get things chopping. Cut up one sweet onion. On the stove top in a skillet, brown the onion with extra virgin olive oil. (Add the minced garlic a tad before the onions are done and cook for just a few minutes. Always careful not to overcook the garlic as it becomes bitter fast. You want sweet.) Once done, line the bottom of a baking dish with the sautéed onions and garlic. Add thyme that you pull off the buds and just sprinkle around and on top of your onions. This is the base. Fine that this cools a bit while you start chopping away.

Next, you want to choose Roma tomatoes, small Yukon gold potatoes and zucchini that are very similar in circumference. Cut each into quarter inch sizes. On top of the onions, start stacking the slices, alternating the 3 as you go. Once done, add a liberal sprinkling of salt over the top of things. A bit of pepper too. Add more thyme leaves over the lot as well. The herb is so mellow and really adds to the lusciousness of this dish. Finally add a few whole springs of the thyme to the dish, cover with aluminum foil and bake in your now hot oven for 45 minutes. 

Once the 45 minutes has passed, take out of oven, remove the foil and the whole thyme stems and discard. Add a generous, make that a super generous about of grated Gruyère cheese to the entire top of the dish. I take extra care to make sure the cheese has also fallen down the sides of the mixture. You really want all of this cheesy goodness spread everywhere once it is done. Put back into the oven uncovered, for another half hour so the cheese melts and the mixture finishes cooking. Trust me, you will be quite pleased with yourself. It is so darn good! The cooked and melted mixture of the onions/garlic with the potatoes and the tomatoes and the zucchini mixed with the herbaceous goodness of the thyme is really all quite something.