Words & Brush Weekender: Easy listening music and chat, Friday 3rd April 2026, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
Any hour of the morning is coffee or tea time, join us! Tell us where you are on your project. Are you happy where it's going?
Maybe the beach will inspire you.
Some stories and movies you wish would just keep going,
I always wonder what happened and the story was just left open ended.
And this month is spring break for many. Whether it's the beach, pizza or the mountains or just a staycation works just find t6o recharge.
Go out for seafood at that little restaurant on the beach everyone is talking about.
Short Beef Ribs (AKA - Asado / Seder Night Flanken)
By Henny Shor, Jerusalem Post, March 12, 2026
https://www.jpost.com/food-recipes/article-890433
Short Beef Ribs (AKA - Asado / Seder Night Flanken)
When I was growing up, my mother would make a huge pot of chicken soup for the Seder, packed with both chicken and flanken (short beef ribs, or asado in Hebrew). By the time we reached the meal portion of the evening, the soup had been simmering for hours. First came bowls of soup with the traditional matzah balls, and then the main dish was all the tender chicken and meat that had been cooking in that same pot. It was absolutely the best – the long cooking time made everything incredibly soft and full of flavor.
This year, I thought I would prepare a flanken dish for our Seder. It’s different from the one I grew up with, but it carries that same comforting spirit of slow-cooked meat at the holiday table. Please God, my parents will be able to join us this year; it will be the first time I am hosting them for Seder night. Like everyone here, I am hoping that by then the war will be behind us.
Yields 6-8 servings
Ingredients:
4 Tbsp. olive oil
6 onions, sliced
2 Tbsp. date syrup or honey
1 Tbsp. kosher salt
3 kg. of short ribs, bone in (asado)
1 tsp. ground black pepper
½ tsp. ground turmeric
1½ cups red wine
Heat olive oil in a deep, wide pan on the stove, add in the onions, and sauté for about 10 minutes on medium heat. Add in the kosher salt, pepper, turmeric, and date syrup or honey, mix well, and sauté another 5 minutes. Pat dry the short ribs / flanken and add it to the pan piece by piece on higher heat, and let it sear in the pan for 5 minutes on each side. Then pour in the wine (you can use grape juice, if preferred), cover the pan, and turn the heat down to low. You can let it cook like this in the oven for 3-4 hours, or place it in the oven (check that your pan can fit into in the oven) on 150˚C/300˚F for 4-5 hours.
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| Enjoy! |
Words & Brush Weekender: Easy listening music and chat, Friday 27th March 2026, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
Strawberry Apple Crisp
By Henny Shor, Jerusalem Post, March 12, 2026
https://www.jpost.com/food-recipes/article-890433
Around Passover, many of my clients ask for recipes for side dishes that aren’t another heavy kugel or potato-based casserole. With matzah already taking center stage at the table, meals can start to feel dense very quickly. I wanted to create something that brings a lighter, fresher flavor to the menu while still feeling satisfying.
This strawberry apple crisp does exactly that. The sweet-tart fruit gives the dish brightness, while the crumbly topping provides just enough richness to feel like a treat. It works beautifully alongside a main dish or can easily double as a simple dessert.
Yields 1 23×33 cm./9×13-inch pan or 12 mini rounds
1½ cups potato starch
¾ cup sugar
½ tsp. cinnamon
¾ cup oil
1 tsp. vanilla extract
3 eggs
Topping:
2 Tbsp. sugar
1 tsp. cinnamon
Preheat the oven to 175°C/350°F and grease or line a 23×33 cm./9×13-inch baking pan. Place the diced apples and strawberries in a bowl and set aside. In a mixing bowl, combine the almond flour, potato starch, sugar, cinnamon, oil, and vanilla, and mix until the mixture becomes crumbly. Remove about 2 cups of the crumb mixture and set it aside. Add the eggs to the remaining mixture and stir well to form a batter, then add in the fruit and mix. Spread the fruit batter evenly in the prepared pan. Mix the sugar and cinnamon topping into the reserved crumb mixture and sprinkle it evenly over the fruit. Bake for 40-45 minutes, until the topping is golden and crisp. Serve warm.
This crisp can also be baked in 12 small ramekins or disposable aluminum baking cups for an elegant individual serving. Bake the minis for 30-35 minutes.
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| Enjoy! |