Friday, November 3, 2023

Words & Brush Weekender: Easy listening music and chat, Friday 3rd November 2023, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 3rd November 2023, 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!

Thursday, November 2, 2023

November Open thread


Welcome November! One of the most beautiful Autumns in a while. All at once, branches are brushed with  royal purples, raspberry reds, lemony yellows to delight in our walks or travels.  A calling to drive or walk through the woods and admire all of nature's glory.

Enjoy coffee or tea to start your day!

Gaze upward from the base of a tree with a change of perspective in Nature's beauty. Nature's brush of colors, textures in a glorious unity.

Coffee or tea on the house today, what will it be?

Turkey or ham or both?

Snuggle and being closer to family and
gatherings once again

Binge on trilogies as it gets colder with first snows and frosts.

Try something new such as journaling. Free the mind and unlock the creativity within.  Some might say it's freewriting or daily affirmations. Some are working on projects
continuously, burning the creativity oil to make that deadline or goal. Finish it strong!  

horseback riding fall GIF by Hallmark Channel

Don't forget to enjoy the little things when 
life seems to go too fast, keep the wonder and the splendor. Smile more, laugh more.

Tuesday, October 31, 2023



Pascale's Kitchen: Comfort food for difficult days

When I think of what brings me the most comfort, I picture stuffed vegetables in tomato sauce from my childhood.

                  Multicolored stuffed bell peppers (photo credit: PASCALE PEREZ-RUBIN)

Makes 6-8 servings.


    • 6-8 bell peppers of different colors (yellow, red, orange, and green)


    • 2 ¼ cups rice
    • 300 gr. ground beef
    • 2-3 Tbsp. breadcrumbs, matzah meal, or oats
    • 1 medium onion, chopped 
    • 2 eggs
    • 8 sprigs of parsley, finely chopped 
    • 1 medium tomato, cut into small pieces
    • 1 spicy red pepper, finely chopped
    • ¼ tsp. fresh ginger, chopped
    • 1 Tbsp. pomegranate concentrate
    • Salt and pepper, to taste


    • 3 Tbsp. olive oil
    • 3 medium tomatoes
    • 2 Tbsp. tomato paste
    • 1 spicy red pepper
    • 1 medium onion
    • 1 ½ – 2 cups water
    • Salt and pepper, to taste
    • ½ tsp. sweet paprika
    • ¼ tsp. harissa
    • 2 fennels, quartered


    Rinse the peppers, then cut off the tops. Remove the pith and seeds and rinse well.  

    To prepare the filling: 

    Add all the filling ingredients to a bowl and mix well. Stuff the peppers with the filling, leaving them open on top.

    To prepare the sauce: 

    Chop all the sauce vegetables. Heat oil in a large, flat pot, then sauté the vegetables. Add the spices and water, stir, and bring to a boil. Add the fennel quarters. Cover the pot and simmer for 10 minutes. 

    Arrange the filled bell peppers inside the pot and cover with the sauce. Add more water as needed. Cover the pot and bring to a boil. Place the pot inside an oven that has been preheated to 180° and cook for 40 minutes or until the beef and vegetables are well cooked.

    • Level of difficulty: Medium
    • Time: 2 hours
    • Status: Meat


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