Tuesday, February 17, 2026

Words & Brush Recipe Corner: Sweet lemon dipping sauce

Sweet lemon dipping sauce

By Henny Shor, Jerusalem Post, January 31,2026


Lemon dipping sauce. (credit: HENNY SHOR)
This tangy-sweet sauce is perfect as a dip for chicken strips or fish sticks. It’s made with just a few pantry staples and ingredients you have on hand, it comes together quickly, and adds a flavourful pop to every bite.
Ingredients:

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

Directions: 

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.



  1. Enjoy! 

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Friday, February 13, 2026

Words & Brush Weekender: Easy listening music and chat, Friday 13th February 2026, Free Choice - all genres of music welcome

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!

Edison Lighthouse - Love Grows (Where My Rosemary Goes) 

Dream a Little Dream of Me - Lifein3D (The Mamas & Papas cover)

Anna Netrebko & Elīna Garanča – Offenbach: Les Contes d'Hoffmann: Barcarolle

Gretchen Wilson - Pain Killer

The Manhattan Transfer - Chanson D'Amour


Olivia Dean - Man I Need 

Zach Bryan - Nine Ball

Blondie - Denis

"Yesterday's Gone" Chad & Jeremy

The Hollies - Stop Stop Stop



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Tuesday, February 10, 2026

Words & Brush Recipe Corner: Chicken Marengo

Chicken Marengo

By Sara Buenfeld, BBCgoodfood.com

  • Recipe from Good Food magazine, June 2013


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 

Try a chicken casserole with a difference and whip up this version with mushrooms, olives, tomato and parsley


Ingredients:

  • 1 tbsp olive oil

  • Method

    • Step 1

      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.

    • Step 2

      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.













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Friday, February 6, 2026

Words & Brush Weekender: Easy listening music and chat, Friday 6th February 2026, Free Choice - all genres of music welcome

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!

Pete Seeger & Johnny Cash - Worried Man Blues

The Fields of Athenry - The Dubliners & Paddy Reilly 

Burl Ives - The first cover of Ghost Riders In The Sky, recorded in 1949

Bo Diddley - Hey Bo Diddley!

"Thank U, Next" (Ariana Grande) 1920s Cover by Robyn Adele (feat. Vanessa Dunleavy & Sarah Krauss)

Mademoiselle Swing Trio (Tatiana Eva-Marie) – Fly Me To The Moon

Shirley Bassey - Diamonds Are Forever 

Luke Combs - Days Like These 

Dmitri Shostakovich - Waltz No. 2 - Klassik Open Air 2015 Nuremberg (TV)

Mireille Mathieu - Non, Je Ne Regrette Pas Rien

🎼🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

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Tuesday, February 3, 2026

Words & Brush Recipe Corner: One-pan lemon beef and rice stir-fry

One-pan lemon beef and rice stir-fry

By Henny Shor, Jerusalem Post, January 31,2026

https://www.jpost.com/food-recipes/article-884885


Lemon Beef and stir-fry. (photo credit: HENNY SHOR)

Originally, I planned to share two separate recipes: a lemon ginger beef stir-fry and a bright lemon rice to serve alongside it. But as I started cooking, I suddenly realized that I could make the whole dish so much simpler by bringing the two together in one pot.

With just a few small tweaks, everything cooked beautifully, the flavors blended perfectly, and the result was incredible. The beef becomes tender, the rice absorbs all the citrusy goodness, and the entire meal comes together with almost no effort. It is cozy, fragrant, and exactly the kind of winter dinner that warms the entire kitchen.

Yields 4-5 servings

Ingredients: 

1 kg. steak (rib eye, chuck steak #2, or minute steak #5)
2 Tbsp. cornstarch
2 Tbsp. date syrup
4 Tbsp. soy sauce
6 garlic cloves, minced
1 Tbsp. fresh ginger, finely grated
Zest of 1 lemon
3 Tbsp. olive oil
1 onion, diced
6 celery stalks, thinly sliced on an angle
1 green pepper, sliced
Juice of 1 lemon
2 cups rice
2 tsp. salt
¼ tsp. black pepper
1 tsp. turmeric
4 cups boiling water

Directions: 

Slice the beef into very thin strips and place in a large bowl with the cornstarch, date syrup, soy sauce, grated garlic, grated ginger, lemon zest, and a sprinkle of salt and pepper. Mix well so everything is evenly coated, and set the lemon juice aside for later.

Heat the olive oil in a large sauté pan or wide pot over medium high. Add the onion and sauté for about three minutes, then add the marinated beef. Cook for about 10 minutes, stirring occasionally, until the meat releases its juices and begins to brown.

Add the celery and green pepper, mix well, and pour in the lemon juice. Lower the heat and let it cook for about 25 minutes.

In a small bowl, rinse and drain the rice, then add it to the pan along with the salt, pepper, and turmeric. Pour in the boiling water, mix well, and bring to a gentle simmer.

Cover the pot and cook for another 20 to 30 minutes, until the meat is tender, the rice is fluffy, and the liquid is absorbed. Fluff with a fork and serve hot.



  1. Enjoy! 

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