Friday, January 23, 2026

Words & Brush Weekender: Easy listening music and chat, Friday 23rd January 2026, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 23rd 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!

Patsy Cline ~ Tennessee Waltz

Elvis Presley - Blue Suede Shoes

Barry Lyndon • Piano Trio in E-Flat • Franz Schubert

Why Don't You Do Right - Peggy Lee - Benny Goodman Orch 1943

The Chantels - Maybe (1958)

Bob Dylan - Knockin' on Heaven's Door

Summer Wine - Mia May

Sarah Krauss -Diamonds & Rust

Gerry & The Pacemakers You'll Never Walk Alone

Much Loved Irish Ballad (Grace) by Zoe Clarke.

🎼🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

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Tuesday, January 20, 2026

Words & Brush Recipe Corner: A hearty and comforting winter tomato soup

A hearty and comforting winter tomato soup

Recipe courtesy of Karl Weiss Ltd (Victorinox knife distributor for Israel) 13/01/26

The days are getting colder, the wind outside reminds us that winter is here

And there is nothing that feels better right now than homemade soup, nutritious and warm,
One that fills the house with a good smell and warms both the body and the heart.

Ingredients:
2 tablespoons olive oil
1 large chopped onion
2 crushed garlic cloves
1 medium carrot, diced into small cubes
1 can of high-quality crushed tomatoes (400 g)
2 tablespoons tomato paste
3 cups vegetable stock (or water)
1 teaspoon sugar (optional, just to balance acidity)
Salt and black pepper to taste
A handful of basil or thyme leaves (optional)

Preparation method:

Heat olive oil in a quality pot over medium heat.

Add the onion and sauté for about 5 minutes until soft and translucent.

Add garlic and carrot and stir for another minute.

Add crushed tomatoes, tomato paste, and vegetable broth.

Season with salt, pepper, and a pinch of sugar.

Bring to a boil, reduce the heat, and simmer for about 20 minutes.

Blend the soup with an immersion blender until smooth.

Taste and adjust seasoning. Serve hot.

Enjoy!

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Friday, January 16, 2026

Words & Brush Weekender: Easy listening music and chat, Friday 16th January 2026, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 16th 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!

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

Wooden Heart - Elvis Presley from G.I. Blues

Fats Waller - Honeysuckle Rose

Patsy Cline - South Of The Border ft. The Jordanaires

Celtic Thunder - Belfast Polka

Christina Aguilera - Candyman (Version 3)

The Dead South - In Hell I'll Be In Good Company

Grandma Got Run Over By A Reindeer - Postmodern Jukebox ft. Sunny Holiday

Henry Mancini - Baby Elephant Walk

Bon Jovi - Livin' On A Prayer

🎼🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

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Tuesday, January 13, 2026

Words & Brush Recipe Corner: Spanish Gypsy Stew | An Iconic Spanish Classic

Spanish Gypsy Stew | An Iconic Spanish Classic

Author Albert Bevia @ Spain on a Fork January 11, 2021

https://spainonafork.com/spanish-gypsy-stew-an-iconic-spanish-classic/

This Spanish Gypsy Stew, is one of Spain´s most iconic dishes. Loaded with so many different flavors, very easy to make and comes together in about 40 minutes. The perfect dish for any occasion, but extra special during a cold winter´s day.

Ingredients

1/4 cup extra virgin olive oil 60 ml
2 slices baguette (1/2 inch / 1.27 cm thick each)
2 cloves garlic
8 raw blanched almonds
1/2 onion
1 carrot
8 green beans
8 oz fresh pumpkin 250 grams
1 pear
1 large tomato
1 cup canned chickpeas 290 grams (200 grams drained)
1 cup canned white beans 290 grams (200 grams drained)
1 tsp sweet smoked Spanish paprika 2.30 grams
1/4 tsp saffron threads .17 grams
3 cups vegetable broth 780 ml
1 tbsp white wine vinegar 15 ml
1 sprig fresh mint
sea salt & black pepper

Instructions

Roughly chop 1/2 onion, thinly slice 1 peeled carrot, cut the ends off 8 green beans and cut them into 2 inch (5.08 cm) pieces, cut 8 ounces of fresh pumpkin into 1/2 inch (1.27 cm) pieces, cut 1 peeled pear into 1/2 inch (1.27 cm) pieces as well, finely grate 1 large tomato and rinse 1 cup of canned chickpeas & 1 cup of canned white beans under cold running water
Heat a stock pot with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute add in 2 slices of baguette, 2 peeled cloves of garlic and 8 raw blanched almonds, mix the garlic & almonds with the olive oil, after 1 minute remove the garlic & almonds and flip the slices of baguette to fry the other side, after another minute remove the fried baguette slices and reserve with the almonds & garlic
Using the same pan with the same heat add in the chopped onions, sliced carrots, pieces of green beans and the chopped pumpkin, mix with the olive oil, after 5 to 6 minutes and the onions are translucent and the rest of the veggies are lightly sauteed, add in the grated tomato, cook for 1 minute, then add in the chopped pear, give it a quick mix and then add in the 1 cup of chickpeas and 1 cup white beans, season with 1 tsp sweet smoked paprika, sea salt & black pepper, gently mix together, then add in 3 cups of vegetable broth, 1/4 tsp saffron threads and a sprig of fresh mint, give it a quick mix and bring to a boil
Meanwhile, add the slices of fried baguette, fried almonds, fried garlic and 1 tablespoon of white wine vinegar into a mortar, using a pestle pound down on the ingredients until you form a paste
Once the broth comes to a boil add in the paste, give it a quick mix, place a lid on the stock pot and lower the fire to a low-medium heat
After simmering for 20 minutes remove the lid, at this point the broth should be much thicker and all the flavors have come together, remove from the heat, transfer into shallow bowls and sprinkle with freshly chopped parsley, serve next to a crusty baguette, enjoy!