Words & Brush Weekender: Easy listening music and chat, Friday 10th 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!
By Henny Shor, Jerusalem Post, April 4, 2026
https://www.jpost.com/food-recipes/article-891761
This recipe was originally printed in 2021, and the response was so incredible that I knew it deserved to be shared again. Shake-and-bake chicken is one of those classic recipes that everyone loves – and for good reason. It’s simple, quick, and always comes out delicious. This version has a bit of a twist, using instant potato flakes (instant mashed potatoes) as the coating.
And then comes the bonus. When you’re left with boxes of potato flakes, this is one of my favorite ways to use them up. It turns into a real winner dinner – easy, reliable, and something we make all year long in our home.
6-8 pieces bone-in chicken
1½-2 cups instant potato flakes
1 tsp. salt
½ tsp. black pepper
1 Tbsp. garlic crystals
1 Tbsp. onion flakes
2 Tbsp. olive oil
Preheat the oven to 180°C/350°F. In a large bowl, combine the potato flakes with the salt, pepper, garlic crystals, and onion flakes. Wet each piece of chicken with water, then dip it into the potato flake mixture, coating it well on all sides. Arrange the chicken pieces in a large baking dish, making sure not to overcrowd the pan. Drizzle the olive oil over the top, then bake uncovered for about 1 hour and 15 minutes, until the chicken is tender and the juices run clear. If needed, continue baking for an additional 15-20 minutes until fully cooked through.
Variation: For boneless, skinless chicken breast, reduce the cooking time to about 45-50 minutes.
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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! |