Words & Brush Weekender: Easy listening music and chat, Friday 20th February 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!
Sweet lemon dipping sauce
By Henny Shor, Jerusalem Post, January 31,2026
Yields 1 cup of dipping sauce
1½ cups clear broth (any kind) or water
Juice of 1 lemon
¼ cup honey
2 Tbsp. cornstarch
1 Tbsp. flour
Scallions for garnish (optional)
Optional (if using water instead of broth):
½ tsp onion powder
½ tsp garlic powder
Salt and pepper, to taste
Place all ingredients in a small pot and whisk until smooth. If using water, add the optional spices for extra flavor.
Cook over low heat, stirring often, and bring to a gentle boil. Let simmer for about 15-20 minutes, stirring frequently until the cornstarch and the flour are fully dissolved.
Taste and adjust the lemon or honey to your liking. Continue cooking until the sauce thickens – it will thicken more as it cools.
Serve warm for dipping.
 |
| Enjoy! |
Words & Brush Weekender: Easy listening music and chat, Friday 13th February 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!
visit https://disqus.com/home/forum/thesputniksorbit-blogspot-com/Please Recommend this page and follow us on:https://disqus.com/home/forum/https-www-wordsandbrush-com
Chicken Marengo
By Sara Buenfeld, BBCgoodfood.com
https://www.bbcgoodfood.com/recipes/chicken-marengo
According to a popular myth, the dish was first made after Napoleon defeated the Austrian army at the Battle of Marengo at Marengo south of Alessandria, Italy, when his chef Dunand foraged in the town for ingredients (because the supply wagons were too distant) and created the dish from what he could gather. According to this legend, Napoleon enjoyed the dish so much he had it served to him after every battle, and when Dunand was later better-supplied and substituted mushrooms for crayfish and added wine to the recipe, Napoleon refused to accept it, believing that a change would bring him bad luck.
This colorful story, however, is probably myth; Alan Davidson writes that there would have been no access to tomatoes at that time, and the first published recipe for the dish omits them. The more plausible explanation for the origin of the dish is that it was created by a restaurant chef in Paris to honor Napoleon's victory.
Serves 4, prep. time 5 minutes, cooking time 55 minutes
Ingredients:
Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.
Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper – you shouldn’t need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.
Words & Brush Weekender: Easy listening music and chat, Friday 6th February 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!
visit https://disqus.com/home/forum/thesputniksorbit-blogspot-com/Please Recommend this page and follow us on:https://disqus.com/home/forum/https-www-wordsandbrush-com