Words & Brush Weekender: Easy listening music and chat, Friday 7th August 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, August 1, 2026
https://www.jpost.com/food-recipes/article-904085
I think it was about two years ago that the frozen date, banana, and peanut butter craze went viral, and I completely understand why. It is a delicious treat that takes only minutes to prepare, uses simple ingredients, and needs no added sugar.
The dates and bananas provide natural sweetness, fiber, and potassium, while the peanut butter adds protein and satisfying healthy fats. Walnuts bring extra crunch and beneficial fats, and yes, even dark chocolate has something to offer, thanks to the plant compounds found in cocoa.
What I especially love is that you can decide exactly how much chocolate to use. Cover the top with a thin layer for a richer treat, or add just a few drizzles to give it that little chocolate lift. Either way, this frozen bark is easy, satisfying, and absolutely delicious.
Yields 1 - 9x13” pan
Ingredients:
Line a baking sheet or flat tray with baking paper.
Open the dates and arrange them close together, cut-side up, to form a single layer. Press them flat with your hands or gently roll over them with a rolling pin to create a thin, even base.
Stir the natural peanut butter well before using, then spread it evenly over the flattened pitted dates. Either creamy or chunky peanut butter will work.
Slice the bananas into very thin rounds and arrange them in a single layer over the peanut butter.
Melt the dark chocolate with the coconut oil, stirring until smooth. Drizzle the chocolate over the bananas, using as much or as little as you like.
Sprinkle with chopped walnuts and a little flaky sea salt.
Freeze until firm, then cut or break into pieces. Store in the freezer until ready to serve.
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Enjoy!  This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG |
Words & Brush Weekender: Easy listening music and chat, Friday 31st July 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, July 4, 2026
https://www.jpost.com/food-recipes/article-901273
Potato salad may not have started as a Jewish dish, but somewhere along the way it became part of Jewish-American summer food culture. In the summer, when meals are often cooler, lighter, and served buffet-style, potato salad always seems to have a place on the table.
Every family seemed to have its own version, some with eggs, some with pickles, some with lots of onions, and some with just enough mayonnaise to hold it all together. This version is simple and fresh, with celery, scallions, parsley, dill, and a little Dijon mustard.
Yields 4-6 servings.
Ingredients:
Directions:
Fill a large pot halfway with water and place it on the stove to heat up. Peel and cut the potatoes into small chunks and add them to the pot. Cover the pot, leaving it open just a bit, and bring the potatoes to a boil. Lower the flame and let cook for about 30-40 minutes, until the potatoes are soft. Drain the water and let the potatoes cool for about 15 minutes.
While the potatoes are cooling, dice the scallions or onion, dice the celery, and finely chop the parsley and dill.
In a large bowl, cut the potatoes down into smaller chunks. It’s okay if some of them get a bit mushy. Add the mayonnaise, Dijon mustard, scallions or onion, celery, parsley, dill, salt and pepper. Mix gently until everything is combined. Taste and add more salt or pepper if needed, as potatoes vary in size.
Store in a covered container in the fridge. Serve chilled. This keeps well for four to five days.
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| Enjoy! This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG |