Words & Brush Weekender: Easy listening music and chat, Friday 29th July 2022, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 29th 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!

Here Comes the Sun - The Petersens 

Erika Lewis - "Loser"

The Good, The Bad And The Ugly - Southern Raised

ZORBAS EMMETRON

SANTANA - Black Magic Woman

River of no Return Song- Robert Mitchum/Marilyn Monroe

Nancy Sinatra and Lee Hazlewood - Summer Wine 

The Gael from The Last of the Mohicans - Breizh Pan Celtic

And I Love Her - The Beatles - Cover by Emily Linge

Simon & Garfunkel - Scarborough Fair

🎼🎹🎷🎺🎸🎻🎧🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: World Chocolate Day Crunchy Cornflake Cookies

World Chocolate Day Crunchy Cornflake Cookies

By Lisa Starr, Meatland

https://www.meatland.net/recipes

Ingredients

170 grams soft butter/margarine

1/2 cup white or brown sugar
2 teaspoon baking powder
1/1 teaspoon vanilla
1 1/2 cups flour
1/4 cup cocoa
Generous sprinkling Maldon salt
2 to 3 cups cornflakes, slightly crushed OR 3 crushed Weetabix
Dark chocolate to drizzle*

Walnuts or whole hazelnuts 

* Instead of melted chocolate - though this is my first choice - you can mix 1 cup powdered sugar, 4 tablespoons of cocoa and 2 - 3 tablespoons of water together to make a frosting to dollop over and garnish with a nut.

Directions

1: Beat the softened butter/margarine together with the sugar for 3 to 4 minutes till light and creamy then mix in vanilla.
2: Add flour, baking powder, cocoa and salt and mix well then stir in crushed cornflakes.
3: Roll into balls, press down lightly with a fork, and bake in a preheated 180 C oven for approximately 14 minutes.
4: Melt approximately 50 grams of dark chocolate with a splash of canola oil, drizzle over, and then garnish with a nut.
5: Allow chocolate to firm up in the refrigerator in the summer heat though cookies don't need to be kept refrigerated. Absolutely delicious despite the simple ingredients they contain.

COOK'S NOTES: No, these cookies don't contain egg, so this is not an accidental omission. I usually add closer to 3 cups of cornflakes to stretch the mixture further and make these even healthier. Leftover cornflakes are wonderful when processed into crumbs, mixed with salt, pepper and oregano, and used to crumb schnitzel. I will also be featuring another cornflake recipe in the coming months.   

Enjoy 

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Words & Brush Weekender: Easy listening music and chat, Friday 22nd July 2022, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 22nd 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!

The Byrds "Mr. Tambourine Man"

Eddie Cochran - C'mon Everybody

The Traveling Wilburys - Handle With Care

Kelly Clarkson - Stronger (What Doesn't Kill You)

Shania Twain - You’re Still The One

Peter, Paul and Mary - Blowing in the Wind

Trisha Yearwood - She's In Love With The Boy

Beach Boys - Surfin USA

The Beatles - Love Me Do

The Seekers - Georgy Girl

🎼🎹🎷🎺🎸🎻🎧🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: It's Crunch Time Potatoes

It's Crunch Time Potatoes

By Lisa Starr, Meatland

https://www.meatland.net/recipes

Summer Potato Perfection
make maximum use of this method for making the most addictive, crunchy potato wedges.
An absolute winner year-round but especially now as summer entertaining takes centerstage.
See notes for how to serve for maximum crunch appeal! 





Ingredients

6 - 8 medium sized potatoes, peeled 
1/2 - 3/4 cup polenta corn meal (coarse is best)
2 - 3 teaspoons of salt (Maldon obviously best)
Grinding of coarse black pepper
Large handful of finely chopped rosemary
6 garlic cloves, thickly sliced
3 tablespoons of olive oil

Directions

1: Slice each lengthwise potato in half, then cut in half twice more to make 8, even sized wedges
2: Add one teaspoon of salt to water and boil potatoes for 15 minutes till just tender and drain well.
3: Place polenta, extra salt and pepper in a deep bowl - or large plastic bag - and toss wedges in crumb mixture to coat thickly.
4: Spread olive oil over a baking tray, add potato wedges, garlic and rosemary and drizzle over a little extra oil.
5: Cook uncovered at 200 C for approximately 45 - 60 minutes, turning wedges over halfway through to crisp the other side.
6: Serve with a garlic mayonnaise, tomato salsa dipping sauce, ketchup or sweet chilli sauce.

COOK'S NOTES: These are a wonderful starter too with grated cheese nacho style. Prepare potatoes as described, add grated yellow cheese, and grill briefly till cheese is melted. Serve with salsa. Delicious too with sour cream. You can even add mayonnaise and serve as a new take on potato salad. The coarse yellow polenta/cornmeal is best but fine will do too. Make sure potatoes are well coated and cook till crunchy.

Enjoy 

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Words & Brush Weekender: Easy listening music and chat, Friday 15th July 2022, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 15th 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!

Tina Turner , River Deep Mountain High

"You've got a Friend" James Taylor

Brenda Lee "Losing You"

Paul Anka - Put Your Head On My Shoulder

André Rieu - Roses from the South

Da Doo Run Run by the Crystals

Billy Joel - Uptown Girl

Dean Martin - Everybody Loves Somebody Sometime

Gene Pitney - The Man Who Shot Liberty Valance

Tatiana Eva-Marie – A Paris 

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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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