Wednesday, May 1, 2024

Cometh What May Open thread

 



 Come what May our works are in progress.  Summer is near as the days get warmer and the mornings are best here before you get to work.  May it be a productive day!













We writers keep a note pad or idea box wherever we go.   If something is said in a certain way, it is also written down for possible later use.  While scientists have "Labs"  I call the world around me
 my "Lab."




Think outside the box, read someone else's work, a book, take 
a walk, go to a festival. I hear the Renaissance Festivals are in full swing now.










Don't worry about the critiques, there are good ones and terrible ones, but some
where you least expect it from. 

Remember your creativity is yours alone
May you create to the best of your ability.
Some projects take a lot of time










For the Star Wars Fanatics this month or 
forever be one with the Force.  
Let the story simmer some more











To create a strong ending










Be who you are, all the time and creativity   
It will set you free.
















Dream, reflect and tap into that subconsciousness





















Be eccentric, be you
















All great works of art take time on their path.  Stay on the path,









Remember, it is your story, your work of art. 









Spend a time with us for tea or coffee,
whichever is your fancy!










Let it pour from the brush or 
the pen, be in your element.   Great projects take time, late nights, revisions, looking for the right angle of the project, to repaintings, reconstructions for others to enjoy. Be you, stay creative!









Tuesday, April 30, 2024

Words & Brush Recipe Corner: Zucchini Carrot Fritters

 

Zucchini Carrot Fritters 


I love these fritters. Okay fine, they’re latkes, but who says you can’t combine our holidays? Honestly, they use way less oil than latkes and are really great for breakfast or to take for lunch on the go. Plus they’re great all year long.

By Henny Shor, Jerusalem Post, April 27, 2024


                                          Zucchini carrot fritters (credit: HENNY SHOR)

Yields a dozen fritters.

Ingredients

  • 3 zucchinis
  • 1 onion
  • 3 carrots
  • 3 large or 4 medium eggs
  • 1/3 cup oil
  • 1 cup potato starch
  • 1 tsp. baking powder
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • Olive oil for frying
Directions 

Shred the zucchini onto a clean towel, and let sit for 10 to 20 minutes. In the meantime, peel and shred the carrots and onion and place in a mixing bowl. Roll up the towel of shredded zucchini and squeeze out any excess water over the sink, then add the zucchini to the carrots and onion. Add in the remaining ingredients and mix well.

In a frying pan, heat about ¼ cup of olive oil. Use a slotted spoon to put the zucchini mixture into the pan. Fry for about 3 minutes on each side. Remove from the pan and place on paper towels to absorb any excess oil. Remove the paper towels before storing in the fridge. Serve warm or at room temperature at home, on a picnic, or an outing.


      • Enjoy

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Friday, April 26, 2024

Words & Brush Weekender: Easy listening music and chat, Friday 26th April 2024, Free Choice - all genres of music welcome

  Easy listening music and chat, Friday 26th April 2024, 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!


Tuesday, April 23, 2024

Words & Brush Recipe Corner: Creamy Chicken Supreme

 Creamy Chicken Supreme

By Nicky Corbishley, Kitchen Sanctuary, on Jun 29, 2023


Pan-fried supremes of chicken with a crispy, golden, perfectly seasoned skin, nestled in a creamy sauce with mushrooms and pancetta. This classic French dish is luxurious perfection!





Prep Time: 5 min, Cook Time: 30 min, Total Time: 35 min, Servings: 4




Ingredients

  • 1 tbsp oil
  • 150 g (5.3 oz) pancetta cubes
  • 4 chicken supremes or you can use 4 skin-on boneless chicken breasts
  • ½ tsp salt
  • ½ tsp black pepper
  • 200 g (4 oz) sliced mushrooms (I like chestnut mushrooms)
  • 2 cloves garlic peeled and minced
  • 120 ml (1/2 cup) dry white wine
  • 120 ml (1/2 cup) chicken stock
  • 240 ml (1 cup) double (heavy) cream

To Serve: 

  • mashed potato
  • green vegetables
  • black pepper



Instructions 

  • Heat the oil in a large frying pan over a medium-high heat. (1 tbsp oil)
  • Add the pancetta and fry for 5 minutes, stirring often, until the pancetta is golden and crisp. (150 g (5.3 oz) pancetta cubes)
    • Remove from the pan, using a slotted spoon and place in a bowl, lined with kitchen paper, to drain off excess fat.
    • Sprinkle the skin of the chicken supremes with the salt and pepper, and place in the pan, in the leftover bacon fat (still over a medium-high heat), skin side down.(4 chicken supremes,½ tsp salt,tsp black pepper)
    • Cook for 5-6 minutes, until golden, then turn the chicken over.
    • Make a little space in the pan and add the mushrooms (you can pile up the chicken at this point to make room). (200 g (4 oz) sliced mushrooms)
    • Cook for 3-4 minutes, moving the mushrooms around, until they start to soften slightly.
    • Add in the garlic and cook for 1 further minute, whilst stirring, then add in the white wine. Arrange the chicken back into a single layer in the pan. (2 cloves garlic) 
    • Allow the wine to bubble, until reduced by half (about 2-3 minutes), then add the chicken stock and double cream. 
    • (120 ml (1/2 cup) dry white wine,120 ml (1/2 cup) chicken stock,240 ml (1 cup) double (heavy) cream) 
    • Stir together and bring to the boil, then simmer gently for 10-15 minutes, until the chicken is cooked through, and the sauce has thickened.
    • Sprinkle over the cooked pancetta and heat for 1 more minute, then turn off the heat and serve. I like to serve mine over creamy mashed potato, with steamed green vegetables and a good grind of black pepper.
    • For more instructions watch the video 



Enjoy

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