Friday, May 6, 2022

Words & Brush Weekender: Easy listening music and chat, Friday 6th May 2022, Free Choice - all genres of music welcome!

Easy listening music and chat, Friday 6th May 2022, Free Choice - all genres of music welcome!

Enjoy some good music here on Words & Brush, its your free choice so please post any of your favorite music of all genres!

Smokey Robinson & The Miracles - Tears Of A Clown

Rod Stewart - Maggie May

Age of Aquarius - The 5th Dimension

 Marty Robbins - El Paso

Can the Can - Suzi Quatro

 Love Theme from Romeo and Juliet 

ABBA : Take A Chance On Me 

Ain't No Mountain High Enough Marvin Gaye & Tammi Terrell

B. J. Thomas - Raindrops Keep Fallin' on My Head 

Survivor - Eye Of The Tiger


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Tuesday, May 3, 2022

Words & Brush Recipe Corner: Shrimp and Salmon Cake

 Shrimp and Salmon Cake

By   Chef Jean-Pierre


8 ounces Panko or Crackers (like saltine)

    Salt (I use Fleur De Sel) if using Panko, not necessary if using crackers

      1 pound medium size Shrimp cut into ¼” to ½” pieces

        1 pound Salmon cut into ¼” to ½” pieces

          3 large Egg Whites

            About 10/12 Cilantro Leaves

              About 1 teaspoon grated Ginger

                About 1 teaspoon chopped Garlic

                  1 dash Hot Sauce

                    1 tablespoon Cognac (optional)

                      ½ Green Bell Pepper, finely diced

                        ½ Red Bell Pepper, finely diced

                          ½ Yellow Bell Pepper, finely diced

                            1 teaspoon Salt


                              • Preheat Oven to 375˚
                              • Makes 6 to 8 Cakes depending on the size you make them.
                              • Bread Crumbs: 
                                Using your food processor, process the panko until very fine.  If you do not have a food processor do not worry about it, it will still work fine. Remove and reserve.
                              • Shrimp Mousse:  
                                Back in the food processor add about half of the shrimp and the egg whites, cilantro, ginger, garlic and hot sauce.  Process until well blended and consistency of a loose paste.  Add some cognac if you have some.
                              • Making the Cakes:
                                In a large glass or stainless steel bowl, combine the salmon, shrimp add peppers and add the mousse and mix well until the seafood is coated with egg but carefully not to break up the fish cubes.   Using a ladle divide into six balls and form a cake that is approximately 3" diameter by 1" thick.  If you have a PVC pipe like I use on YouTube that will make this process perfect and super easy.  If not you can still do it kind of like free form.  Roll into the panko of cracker crumbs until totally coated.  Put in the freezer for about 15 minutes to make sure the cakes are very cold.
                              • In a non-stick sautรฉ pan, heat 1 teaspoon extra-virgin olive oil to 365ยบ.  Sautรฉ the cakes until golden brown on one side.  Turn them over and bake in oven for 10 minutes you can use a ovenproof frying pan or place them on a cookie sheet lined with a n on-stick silicone baking mat.  Cook them until internal temperature is 140ยบ.

                              For more instructions watch the video


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                              Monday, May 2, 2022

                              May Open thread


                                                  Come what May our works are in progress.  Summer is near as the days get warmer and the mornings are best here before you get to work.  May it be a productive day!

                              We writers keep a note pad or idea box wherever we go.   If something is said in a certain way, it is also written down for possible later use.  While scientists have "Labs"  I call the world around me
                               my "Lab."

                              Think outside the box, read someone else's work, a book, take 
                              a walk, go to a festival. I hear the Renaissance Festivals are in full swing now.

                              Don't worry about the critiques, there are good ones and terrible ones, but some
                              where you least expect it from. 

                              Be who you are, all the time and creativity   It will set you free.

                              Dream, reflect and tap into that subconsciousness

                              Be eccentric, be you

                              All great works of art take time on their path.  Stay on the path,

                              Remember, it is your story, your work of art. 

                              Spend a time with us for tea or coffee,
                              whichever is your fancy!

                              Most important,  stay creative.  Let it pour from the brush or 
                              the pen, be in your element.   Great projects take time, late nights, revisions, repaintings, reconstructions for others to enjoy. Beyou, stay creative!