Friday, January 2, 2026

Words & Brush Weekender: Easy listening music and chat, Friday 2nd January 2026, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 2nd January 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!

Imelda May - Now Or Never (Jools' Annual Hootenanny 2025)

Sixteen Tons | Tennessee Ernie Ford | Oct 18, 1956

Dean Martin & Caterina Valente - One Note Samba

The Gypsy Queens - L'Italiano (Toto Cutugno)

The Monkees - Daydream Believer

Pachelbel's Canon in D | Gamazda Piano Live Performance

Lonnie Donegan - Have a Drink on me. (Live 18/5/1961)

Un Bacio a Mezzanotte - Hetty and the Jazzato Band

Dreams - The Petersens (LIVE)

Lulu & Neil Diamond - The Boat That I Row

Shocking Blue - Venus

🎹🎼🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

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Thursday, January 1, 2026

Ring in 2026, January Open thread

Happy New Year! Leaving all the stuff behind and may it be a great New Year. May it be a year of peace, love, health and wellness with spiritual growth.

Ah a new hope, a new beginning. So much confetti everywhere and the tree is still up. A Happy New Year to you and all. Take that break today let the day go by.

Did you make any resolutions? This will be the year to finish my book and get to publishing it with illustrations. Start that new job search and make the change you are seeking.

Perhaps sleeping in before the new week and usual routine.

Maybe be more healthy, try something new, learn a new language or work on that project that's been simmering for years. Get a new degree or certificate for self enrichment or for a career change for the better. Be more creative. Lots of us don't realize we are being creative. Not everyone specializes in just art or writing, or poetry and so forth.

Finish that project in progress and remember finish that piece strong whether a story, a book, an artwork or anything else that suits your creative fancy. We might be moved in by now at our new home, and I am looking at learning how to make pasta, maybe take a cooking class how to make sushi as I would prefer a chef I can ask questions and not just watch an online class.

Try Tai Chi, lots of great benefits with body, mind, and spirit.

As winter settles in, many days just seem like the same day with the greyness and the snow, and the cold sky with barren tree branches reaching the sky.

Remember, this is a new year and everyone on W&B and beyond wishes you the very best year and it's a new beginning for everyone to start afresh. Kick some old habits.

Tuesday, December 30, 2025

Words & Brush Recipe Corner: Broccoli Cauliflower Soup

Broccoli Cauliflower Soup

By Henny Shor, Jerusalem Post, December 6, 2025

https://www.jpost.com/food-recipes/article-879231

Broccoli soup (photo credit: HENNY SHOR)

I like things simple and delicious, and there is no need to compromise on either. One of the reasons I love this soup is that it uses ingredients you can easily find in the frozen vegetable section, which means almost no prep at all. It comes together quickly and warms the body and soul as soon as it passes your lips. Feel free to be creative and add in any spices or flavors you enjoy.

Yields 4-5 servings.

Ingredients:

400 gr. frozen broccoli florets (half bag)
400 gr. frozen cauliflower florets (half bag)
1 cup frozen baby carrots
2 Tbsp. olive oil
1 onion, chopped
3 cloves garlic
1 cube frozen crushed ginger
½ cup coconut milk or coconut cream
½ tsp. ground ginger (optional)
¼ tsp. turmeric (optional)
2 tsp. salt
½ tsp. black pepper
3 Tbsp. teriyaki sauce
4 to 5 cups water to cover

Directions:

Heat the olive oil in a large pot and sauté the chopped onion for a few minutes until softened. Add the garlic and crushed ginger and cook for another minute. Pour in all the vegetables, spices, teriyaki sauce, and coconut milk, then add enough water to cover everything.

Bring the soup to a boil, lower the heat, and simmer for about an hour until the vegetables are soft. Using an immersion blender or a food processor fitted with the S blade, blend the soup until smooth. Taste and adjust the seasoning as needed.

Enjoy!

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Friday, December 26, 2025

Words & Brush Weekender: Easy listening music and chat, Friday 26th December 2025, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 26th December 2025, 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!

Norah Jones - Have Yourself a Merry Little Christmas

Swing Amour - Exactly Like You

Speranze di Luna 🌕 - A 1960s Italian Love Melody in the Moonlit Night (Music Video)

Hank Williams - Your Cheatin` Heart w added bass track

Rod Stewart with Jools Holland - Almost Like Being in Love

Tony Bennett, Lady Gaga - I've Got You Under My Skin

Van Morrison,Chris Barber,Lonnie Donegan, Ronnie Wood , I Wanna Go Home ( Sloop John B)

Jambalaya - LIVE with Fats Domino, Jerry Lee Lewis and Ray Charles. Most EPIC jam session ever?

Four Tops - Reach Out (I'll Be There) (1967)

Taylor Swift - Our Song

🎹🎼🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

visit https://disqus.com/home/forum/thesputniksorbit-blogspot-com/Please Recommend this page and follow us on:https://disqus.com/home/forum/https-www-wordsandbrush-com

Tuesday, December 23, 2025

Words & Brush Recipe Corner: Chicken Pot Pie – Loaf Pan Version

Chicken Pot Pie – Loaf Pan Version

By Henny Shor, Jerusalem Post, December 6, 2025

https://www.jpost.com/food-recipes/article-879231

Chicken Pot Pie (credit: HENNY SHOR)

Chicken Pot Pie – Loaf Pan Version

Honestly, I am not one for leftovers, but every Sunday I am grateful for the night off and happily enjoy whatever is left from Shabbat.

The problem is that sometimes there are still leftovers from the leftovers, and that is where I draw the line. At the same time, I hate wasting food. That is exactly why this chicken pot pie is such a perfect solution, especially for anyone in the third stage of life who is cooking in smaller amounts and wants practical ways to stretch what they already have.

You can use up your leftover cooked chicken, and even a cup or two of leftover chicken soup works beautifully in the filling. It turns those pieces of chicken you are tired of looking at into something cozy and delicious, and no one, myself included, would ever guess it started out as leftovers.

Yields 2 loaf pans.

Instructions:

1 roll pastry dough, defrosted
1/3 cup olive oil
2 onions, chopped
1/3 cup flour
½ tsp. salt
¼ tsp. black pepper
1 or 2 cups chicken broth or stock
½ cup parve milk or coconut milk
2½ cups cooked chicken, shredded
2 cups frozen or canned mixed vegetables, thawed

Directions:

Preheat your oven to 220°C. Lightly grease two loaf pans or line them with baking paper. Unroll the pastry dough and cut it in half. Press one half of the dough into the bottom and up the sides of each loaf pan.

In a medium sized saucepan, heat the olive oil over medium heat and sauté the chopped onions for about five minutes until softened and lightly golden. Add in the shredded chicken, flour, salt, pepper, and optional seasoning and stir. Slowly whisk in the chicken broth and parve milk and cook until the mixture becomes thick and bubbly. Add the vegetables and let simmer for 5 minutes, then remove from the heat.

Divide the filling evenly between the two pans. Fold any dough that is hanging over the sides up and over the filling to close the pie. Cut a small slit in the center of each pie to let steam escape. Bake for 30 to 40 minutes until the crust is golden brown. Let the pies rest for a few minutes before slicing.

Freezing tip: Allow the second pan to cool completely, then double wrap it with foil and label it with a permanent marker before freezing. Defrost it in the fridge the night before using, and heat it in the oven before serving.

Enjoy!

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