Writer's Corner: To Show or Tell

Showing in writing is a technique that writers use to elaborate and express to the reader in a way that hooks them into the manuscript.  

A first rough draft maybe telling before the second draft is more specific and detailed to make the

story more effective. 

Examples of telling.

He picked up the sword.

The town held a festival. 

Examples of showing:

With a grin, the warrior in silver picked up the sword as he gazed over the gathered host. 

Green and gold tents nestled in the valley below lofty mountains as the annual Renaissance festival opened people in costumes. Merchants lined the paths for eager spending customers to explore hand crafted trinkets to fine woven clothes to fit the special occasion.  Blue skies with a warm sun added the beginning to a perfect day.

Showing is reeling the reader into the writer's world, closing out the outside world just for awhile

and if successful the reader has that connection to the writer with their world in words of description

and paragraphs with unforgettable characters to make the story work.

Writers create a picture in our minds

by the beauty of expression of the written word.

Know some writers with great showing in works of literature?  Share them with us. 

Thank you for recommending us to help us grow and add one more contributor.   

 

Words & Brush Recipe Corner: One Pot Lemon Chicken & Rice

 One Pot Lemon Chicken & Rice

By Lisa Starr, Meatland

https://www.meatland.net/recipes

CHICKEN
1 kg chicken thighs with skin
Zest and juice of 2 large lemons
1 tablespoon dried oregano
2 teaspoons crushed garlic
1/2 teaspoon salt 

LEMON RICE
2 tablespoons olive oil
1 onion, finely chopped
1 cup Basmati rice
1 1/2 cups chicken stock
3/4 cup water
1 tablespoon dried oregano
1 teaspoon salt (Maldon)
Coarse black pepper to taste
Finely chopped parsley to garnish
Sliced, seared lemon slices to garnish (optional)

1: Combine chicken with marinade ingredients in a Ziplock bag and marinate 2 to 24 hours.
2: Remove chicken from marinade - reserve the marinade - and heat 1 tablespoon of olive oil in a pan over medium high.
3: Place chicken in the pan, skin side down, and cook until lightly golden then turn over and cook the other side. Remove chicken from the pan.
4: Wipe the pan clean, heat the remaining oil, and fry onions till lightly golden.
5: Add remaining rice ingredients plus the reserved marinade and allow to simmer briefly.
6: Place chicken on top of rice, cover with a lid or foil, then place in a preheated oven at 180 C and bake covered for 35 minutes. 
7: Remove lid/foil and bake a further 10 minutes or until the liquid is all absorbed and rice is tender. 
8: Check seasoning, allow to stand for 10 minutes for flavors to absorb, then garnish and serve.

COOK'S NOTES: You could use skinless thighs if preferred. Chicken breast can be used but is not recommended as it is far dryer. Ideally marinated for 24 hours. Dish can be made ahead and can be frozen for ease.

Enjoy 

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Words & Brush Weekender: Easy listening music and chat, Friday 8th July 2022, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 8th July 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!

Jolie Môme - C'est Si Bon

The Blues Brothers | Aretha Franklin Sings "Think" 

Neil Diamond - Sweet Caroline 

André Rieu - Emperor Waltz (Kaiser-Walzer)

Elvis Presley: All Shook Up

Nat King Cole - Unforgettable

George Strait - Amarillo By Morning 

My Way · Frank Sinatra

"I Am The Man, Thomas" - Cotton Pickin Kids

Shirley Bassey -I Who Have Nothing

🎼🎹🎷🎺🎸🎻🎧🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Multicolor Pepper and Tuna Salad

 

Pascale’s Kitchen: Multicolor Pepper and Tuna Salad

Cooked vegetable dishes and salads are usually considered side dishes that accompany a heavier main dish, especially when it comes to festive meals. 

By PASCALE PEREZ-RUBIN,  JUNE 25, 2022

https://www.jpost.com/food-recipes/article-710200

 

Multicolor Pepper and Tuna Salad   (credit: PASCALE PEREZ-RUBIN)

MULTICOLOR PEPPER AND TUNA SALAD

Makes 6 servings.

INGREDIENTS

• 3 Tbsp. olive oil
• 1 red onion, chopped finely
• 1 red pepper, sliced into strips
• 1 green pepper, sliced into strips
• 1 yellow pepper, sliced into strips
• 6 parsley sprigs, chopped
• 4 artichoke hearts (optional)
• 2 large tomatoes
• 2 cans (340 gr.) tuna
• 1 Tbsp. tomato paste
• Salt and pepper, to taste
• ½ tsp. spicy paprika
• 4 pickled cucumbers in salt

DIRECTIONS

Heat the oil in a large pan. Sauté the onion for 2-3 minutes, then add all the pepper strips and parsley. Sauté a few more minutes. 

Slice the artichoke hearts and tomatoes into quarters. Add them to the pan and stir. 

Drain the tuna and add to the pan. Add the tomato paste and mix. 

Season with salt, pepper and spicy paprika. Sauté for 5 more minutes until most of the liquid has evaporated. 

Chop the pickles into small pieces and add them to the pan. Mix and remove from the flame. 

Level of difficulty: Easy   Time: 30 minutes

Enjoy 

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July Open thread

  

Summer's still in full swing, and that also brings about our country's birthday and

how we celebrate is a gift to us by reflecting on the historical events that happened throughout our history.  

Keep the fun, the laughter and togetherness

Enjoying the homemade cookouts, the laughter and make sure there are enough

citronella candles to keep the flies and insects away.  

Add the sweets and cheer wherever you go

Kick back and remember the good days of a pool party

As the light fades in the west, we wait just a little longer.  On a warm summer night in the South this was the place.  Watch the whole thing, with Elvis "Dixieland" at the end.  This is the famous Laser Show.  They would shine the colored strobes to trace out the horses on the carvings.  We all know things are a bit scary, but hold true, we are moving forward.  God bless the USA.

Or some may just want a night to see the fireworks

Don't forget the red white and blue berry trifle treats.

Now an easy way to do this.  Get a sponge cake from the store, break it

into pieces, put in the glass like a parfait.  Things are in a rush these days and though a homemade treat is always the best,

this will help to make it much easier.   

 

Words & Brush Weekender: Easy listening music and chat, Friday 1st July 2022, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 1st July 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!

Molly Tuttle, Bronwyn Keith-Hynes, and Kyle Tuttle perform "Flatland Girl

Patti Smith - Free Money

Gary Puckett & The Union Gap "Lady Willpower"

Stairway of Love · Michael Holliday

Abba - Dancing Queen

Lester Flatt and Earl Scruggs Flint Hill Special

The Wayward Wind · Frank Ifield

Céline Dion - My Heart Will Go On

André Rieu ft. Gheorghe Zamfir - The Lonely Shepherd

Yankee Doodle Dandy - Jimmy Cagney

🎼🎹🎷🎺🎸🎻🎧🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Queen Of Savory Tarts

 Queen Of Savory Tarts

Recipe by Lisa Starr, Meatland 

https://www.meatland.net/recipes

Perfect the art of the tart today!

In Praise Of The Tart

Ingredients
Crust/Pastry
100g fully flavored grated cheese*
100g plain flour*
100g butter, cubed
Generous pinch salt

Cream Filling
1 1/2 cups cream
2 eggs
Salt & coarse black pepper

* 100g is approximately 1 heaped cup cheese and 1/2 cup plus 2 tablespoon flour if you don't own a kitchen scale

Add-In Ideas
- Fresh spinach, feta and (optional) mint
- Assorted color cherry tomatoes and basil
- Roasted butternut, feta & sage with almonds
- Fried mushroom and caramelized onion
- Spinach, feta, dill and smoked salmon
- Roast peppers, roast zucchini and roast mushroom
- Goat's cheese, spinach and sun-dried tomato
- Broccoli and cheddar

Directions
1: Process flour, cheese, butter and salt together to make your dough, then refrigerate for 15 minutes.
2: Roll out/press into a 22 to 24 cm baking tin and fill the pie crust with the filling of your choice. I used fresh spinach and feta above.
3: Whisk eggs, cream and seasoning together, pour over tart filling, add a little extra grated cheese/crumbled feta and bake at 180 C for approximately 40 minutes till pastry edges are golden and tart is gently browned and set on top.

COOK'S NOTES: Pastry freezes well. Make extra dough to make a few different tarts at a time. Tart may be made 2 to 3 days ahead and refrigerated. Can be served warm or at room temperature but not cold. 

Enjoy 

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