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Assorted Card Sets At WK

July 28, 2020

Receiving a handwritten card anytime is a lovely thing, but these last few months, opening up a card sent with love with someone’s handwriting on it has been extra special. I find I am craving connection, as I know so many of you all are. In honor of that, I have put together more card sets on the WK website. Each pack is an assortment of 10 cards, 3 gift tags and 1 quote card–each set is handpicked so each is different. All the cards are blank inside so they give you plenty of room to jot a note. We are retailing the sets at $50. Most of our cards sell for $6 to $9 but I wanted to make these a good value to encourage correspondence so we can all make the day of someone in our life. I find the likelihood of receiving a handwritten note goes up considerably when you send them. Click here to take you to the section on our site. Cheers to sending AND receiving a sweet card in the mail!

Ted’s Tip No. 262

July 27, 2020

One idea for setting a quick and stylish table, pick a color, and then run with it.

A Saturday Vignette

July 25, 2020

Was at the Market shop yesterday working the floor as well as playing with displays and this came about. I am calling it, The Poetry of Home. For all of us, our home, be it a room or a sprawling compound (both of which hold equal meaning) over these last months has taken on even greater importance. As do the things that we choose to fill them with. My advice to all is have in them only the things you truly love. Objects that inspire you, bring you joy, conjure up a heartwarming recollection, or simply things that make your eyes happy. If you have surrounded yourself in that way, that is the poetry of your home.

Poppies And Scented Geraniums

July 24, 2020

Flower Friday all about island dancing blooms. We are using WestWard as home base for a few weeks to enjoy all this sunshine. I get to use said sunshine to shoot all sorts of pretty stuff for my new book, as TPS toils away up in the treehouse on his work projects. The poppies gracing the zinc topped alfresco dining table swaying in the wind. One solo vase bringing tons of joy. The big tub of scented geraniums loving all this good weather, spilling out onto the hazelnut shelled courtyard for more visual enjoyment. Hope your week-end is a fab and safe one. XX, T2+B

More Of This, More Of That

July 23, 2020

Keeping things fresh as a shopkeeper is always pretty darn near the top of my ‘to do’ list always. Even during these unique times, I am still trying to keep the shops & website filled with new, new, new. It is what keeps things interesting. Here are a few of My Favorite Things Today that have caught my eye as I have been spiffing up vignettes.

My Favorite Brownies Of All Time by Mister Sive

July 22, 2020

{TPS has the wheel today and I am so happy he is sharing his brownie recipe with you all.}

I’ve always had a major sweet tooth, and like most American children, I LOVED brownies. I was fascinated by the variety of taste and texture, and could eat endless amounts. (Ah, youth, and youthful metabolism.)

After graduating college, with that ensuing fantastic burst of freedom and lack of responsibility, I decided there was no better endeavor than formalizing the best brownie recipe. That summer I lived with my brother Walter on our family’s old farm on a mountaintop in the Catskills of New York State, and over a couple months of cool, hay scented breezy evenings, with family or neighbors around for a twilight visit at the dining table, I came up with the following. 

First, some fundamentals. There is no baking powder or baking soda; the rise comes solely from eggs. This recipe is kind of like a merengue with the chocolate and flour suspended, cooked just long enough to set. And then, brace yourselves: no salt. I know salt enhances the opposite sensation of sweet. I know the past decade or so has seen an explosion of salt finished sweets, and I enjoy the salted Fran’s we sell at the shop. But for those desserts that don’t rely on the chemistry of salt for the baking process, I find there’s a mellowness that matches and draws out the sweetness. For those among you who find this unfathomable or heretical (perhaps my husband included), please just go ahead and add some.

Over low heat, melt 6 ounces of chocolate and 2 sticks of butter. I like mixing unsweetened baking and a semi-sweet; this version included some fab Guittard.) Then cool in the refrigerator or freezer, but don’t let it set.

Break 6 room temp eggs into a mixer and start whipping at medium speed. Gradually pour in 3 cups sugar and 2 or more teaspoons of vanilla extract. Turn to high and whip for a good minute or two until the mixture is thick and silky, with ribbons formed when lifting the mixer whisk.

Take the bowl off the mixer, and using the whisk with your hand, gently mix in the chocolate/butter. Before it’s fully mixed and still marbleized, gently and gradually fold in 2 cups flour until just mixed. At this point the batter should have the consistency of mousse; spread into a well butter sheet pan. Even out the dough with a rubber spatula, and then sprinkle 1 1/2 to 2 cups of whole walnuts over the top. Very lightly press the walnuts into the batter.

Bake in a pre-heated 350 degree oven for 15 to 25 minutes. Yes, your choice! The batter works well for both fudgy or cakey; I’ve used it individual ramekins to create a molten chocolate dish.

Let cool, cut into squares, and enjoy summer. Whipped cream and cut fruit (strawberries, peaches) is a great accompaniment. Freezing these works well, as it sets the moistness in the dough, and a day or more later (if you can wait that long) they’re good cool, just a few minutes out of the cold.

Here’s my secret to 33 years of happiness so far: my first step after baking is to cut the edges, and serve them to TKW in a bowl. The stomach is the surest route to the heart.