Easy listening music and chat, Friday 28th January 2022, Duo's, Trio's and Groups
Friday, January 28, 2022
Words & Brush Weekender: Easy listening music and chat, Friday 28th January 2022, Duo's, Trio's & Groups
Wednesday, January 26, 2022
Sometimes writers and artists need a break. It's a well-deserved break that happens and sometimes beyond our control. Priorities come up that need attention thus disrupts the schedule just a bit.
After awhile the idleness stirs within affter so long that the other part of the mind starts churning around, the story, something awakens it again amid the chaos of moving after the holidays and so forth.
Whisper, whisper the story is whispering again more each day with setting up a temporary routine space to do my work.
One of the teachers on college told me to pick a hill, either writing or art. Well to make that work, and I've tried, both interests wrestle with each other that I had myself researching many writers who illustrated their own novels.
I made quite a bit of graphite illustrations for both books which I plan to use, maybe for the chapters or as the book is broken up into three parts. However I left the characters to the right of the reader.
Inspite of being stagnant these few weeks, I find myself getting back into the story very soon, because those white pages need words to fill them up.
What are you writing or creating now? Tell us about your process on your project. I know a few here are already published authors and commissioned artists. I recall I sold a pastel artwork I did for someone that wanted a portrait of her horse.
Thank you all for staying on topic with this one, besides our open thread.
Tuesday, January 25, 2022
Crispy Chicken Thighs with Creamy Mustard Sauce
By Ina Garten , the Barefoot Contessa: Cook Like a Pro | Food Network
Chicken Thighs with Creamy Mustard Sauce
RECIPE COURTESY OF INA GARTEN Level: Easy Total: 45 min Active: 20 min Yield: 4 servings Ingredients 8 medium bone-in, skin-on chicken thighs (2 1/4 pounds) Kosher salt and freshly ground black pepper Good olive oil 2 cups halved and thinly sliced yellow onions (2 onions) 2 tablespoons dry white wine 8 ounces creme fraiche 1 tablespoon good Dijon mustard 1 teaspoon whole-grain mustard 1 tablespoon chopped fresh parsley Directions Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt. Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute. Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.