Got something to share? Whether it's writing or art, you'll fit right in. Come on, join us. This is like our own personal club to inspire, give feedback on your manuscript or work of art. Creativity is a process.
Saturday, August 1, 2026
August Open Thread
Ah, after the festivities with summer we continue our summer!
Olaf doesn't realize he's being separated, not impaled
this time!
So hot even a bear will go to every length to stay cool
and refreshed. He can have the horse trough or any pool.
As summer is in full swing, something in the back of our minds
knows the days grow shorter after Midsummer's Day.
One more road trip coming up, see the sights and places on your list.
Grab a coffee or more on the way. A caffienated driver is better
than a sleepy one.
If you have no place to go, have unlimited cheer and coffee or tea with
us! This is the place, the same site always open 24/7. What happens here
stays here!
Bring your journal or sketchpad. Draw that first flower,
or write about it. Is it lonely, or with many other flowers?
Is it in the forest or in a meadow?
My story is nearing the finish. Finally at the Epilogue, or the final thought, speech of my main character. His task was complete, but there is another to move on to the next trilogy. I have the 4th book outlined so far.
Research is essential, or readers will pick up on that.
Wizard of Oz...nostalgic and takes us away
No matter where you go....
Keep on with your projects, stay busy and focused
no matter what. Be calm in the storm, be focused
and live, live well in health and wellness and spirit!
Happy Anniversary W&B blog! Can't believe it's 7 years we've been
here. Come say hello and stay awhile!
Friday, July 31, 2026
Words & Brush Weekender: Easy listening music and chat, Friday 31st July 2026, Free Choice - all genres of music welcome
Words & Brush Weekender: Easy listening music and chat, Friday 31st July 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!
Tina Charles - I Love To Love
Ella Langley - Choosin' Texas
The McCoys - Hang On Sloopy (1965)
Maurice Williams & the Zodiacs - Stay
Juice Newton - Angel Of The Morning
Tobacco Road - Nashville Teens 1964
Gary Puckett and the Union Gap - Over You 1969
Bobbie Gentry - Ode to Billie Joe (1967)
The Beatles - Day Tripper
Baccara - Yes Sir, I Can Boogie 1977
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Tuesday, July 28, 2026
Words & Brush Recipe Corner: Classic potato salad
Classic potato salad
By Henny Shor, Jerusalem Post, July 4, 2026
https://www.jpost.com/food-recipes/article-901273
Potato salad may not have started as a Jewish dish, but somewhere along the way it became part of Jewish-American summer food culture. In the summer, when meals are often cooler, lighter, and served buffet-style, potato salad always seems to have a place on the table.
Every family seemed to have its own version, some with eggs, some with pickles, some with lots of onions, and some with just enough mayonnaise to hold it all together. This version is simple and fresh, with celery, scallions, parsley, dill, and a little Dijon mustard.
Yields 4-6 servings.
Ingredients:
- 6-8 potatoes
- 3-4 Tbsp. mayonnaise
- 1 tsp. Dijon mustard
- 3-4 scallions or 1 onion
- 2 stalks celery, diced
- Fresh parsley, about a handful of leaves
- Fresh dill, chopped
- 2 tsp. salt
- Dash black pepper
Directions:
Fill a large pot halfway with water and place it on the stove to heat up. Peel and cut the potatoes into small chunks and add them to the pot. Cover the pot, leaving it open just a bit, and bring the potatoes to a boil. Lower the flame and let cook for about 30-40 minutes, until the potatoes are soft. Drain the water and let the potatoes cool for about 15 minutes.
While the potatoes are cooling, dice the scallions or onion, dice the celery, and finely chop the parsley and dill.
In a large bowl, cut the potatoes down into smaller chunks. It’s okay if some of them get a bit mushy. Add the mayonnaise, Dijon mustard, scallions or onion, celery, parsley, dill, salt and pepper. Mix gently until everything is combined. Taste and add more salt or pepper if needed, as potatoes vary in size.
Store in a covered container in the fridge. Serve chilled. This keeps well for four to five days.
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