Words & Brush Weekender: Easy listening music and chat, Friday 27th February 2026, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 27th 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!

Righteous Brothers--You've Lost That Lovin' Feelin', 1965 TV

Dean Martin - My Rifle, My Pony and Me 

Linda Ronstadt - Long Long Time 

Brett Young - Mercy 

Johnny Tillotson - Why Do I Love You So

The Tremeloes - Suddenly you love me

Vadim Chaimovich - Chopin – Nocturne Op. 9 No. 2 

Gladys Knight & The Pips -Midnight Train To Georgia 

“Rollin’” (Limp Bizkit) Country Cover by Robyn Adele Anderson ft Sarah Krauss & Julianne Daly

Flowers on the Wall - Statler Brothers (Josh Turner ft. Reina del Cid, Toni Lindgren, Carson McKee)

🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

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Words & Brush Recipe Corner: The Famous TUNA SANDWICH from the Basque Country | Bocadillo de Bonito

 The Famous TUNA SANDWICH from the Basque Country | Bocadillo de Bonito

 Author Albert Bevia @ Spain on a Fork, February 18, 2026

https://spainonafork.com/the-famous-tuna-sandwich-from-the-basque-country-bocadillo-de-bonito/

Spain is famously known for their bocadillos (sandwiches), and this tuna sandwich from the Basque Country, known as “bocadillo de bonito,” is no exception. It’s filled with flavors, super easy to make, and done within minutes with absolutely no cooking.

To make this sandwich, I used Spanish canned tuna in olive oil, known as bonito del norte. Which is all white tuna. Of course, you can use any type of canned tuna you like. Though using the Spanish one truly elevates the flavors of this sandwich.

As for the rest of the ingredients, you will need some canned anchovies in olive oil and some Spanish guindilla peppers, which are very similar to pepperoncini. I also made a simple garlic mayonnaise. Which brings it all together.

Prep. time 10 minutes, makes 3 servings

Ingredients

• 1 baguette
• 1/2 cup mayonnaise 120 grams
• 2 cloves garlic (finely grated)
• 1 tsp lemon juice 5 ml
• 1 tbsp extra virgin olive oil 15 ml
• 2 cans tuna in olive oil 4 oz / 110 grams each
• 1 can anchovies in olive oil 3 oz / 70 grams
• 9 Spanish guindilla peppers (similar to pepperchinis)
• sea salt & black pepper
• chopped chives for garnish
• 
  

Directions 

Add the mayonnaise into a bowl, along with the grated garlic, lemon juice, and olive oil, then season with salt & pepper, and whisk together

Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna

Drain the can of anchovies, and cut the guindilla peppers into small bite-sized pieces

Cut the baguette into 6-inch-long (15 cm) sandwiches, then cut each one in half lengthwise

Spread the garlic mayo on both sides of the sandwich, then add some tuna over one slice, along with a couple of anchovies, some guindilla peppers, and top it off with chopped chives, enjoy!

Watch the Video Below on How to Make this Tuna Sandwich from the Basque Country

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