Easy listening music and chat, Friday 28th January 2022, Duo's, Trio's and Groups
Got something to share? Whether it's writing or art, you'll fit right in. Come on, join us. This is like our own personal club to inspire, give feedback on your manuscript or work of art. Creativity is a process.
Friday, January 28, 2022
Words & Brush Weekender: Easy listening music and chat, Friday 28th January 2022, Duo's, Trio's & Groups
Wednesday, January 26, 2022
Creativity Corner: Let's Talk About the Process
Sometimes writers and artists need a break. It's a well-deserved break that happens and sometimes beyond our control. Priorities come up that need attention thus disrupts the schedule just a bit.
After awhile the idleness stirs within affter so long that the other part of the mind starts churning around, the story, something awakens it again amid the chaos of moving after the holidays and so forth.
Whisper, whisper the story is whispering again more each day with setting up a temporary routine space to do my work.
One of the teachers on college told me to pick a hill, either writing or art. Well to make that work, and I've tried, both interests wrestle with each other that I had myself researching many writers who illustrated their own novels.
I made quite a bit of graphite illustrations for both books which I plan to use, maybe for the chapters or as the book is broken up into three parts. However I left the characters to the right of the reader.
Inspite of being stagnant these few weeks, I find myself getting back into the story very soon, because those white pages need words to fill them up.
What are you writing or creating now? Tell us about your process on your project. I know a few here are already published authors and commissioned artists. I recall I sold a pastel artwork I did for someone that wanted a portrait of her horse.
Thank you all for staying on topic with this one, besides our open thread.
Tuesday, January 25, 2022
Words & Brush Recipe Corner: Crispy Chicken Thighs with Creamy Mustard Sauce
Crispy Chicken Thighs with Creamy Mustard Sauce
By Ina Garten , the Barefoot Contessa: Cook Like a Pro | Food Network
RECIPE COURTESY OF INA GARTEN Level: Easy Total: 45 min Active: 20 min Yield: 4 servings Ingredients 8 medium bone-in, skin-on chicken thighs (2 1/4 pounds) Kosher salt and freshly ground black pepper Good olive oil 2 cups halved and thinly sliced yellow onions (2 onions) 2 tablespoons dry white wine 8 ounces creme fraiche 1 tablespoon good Dijon mustard 1 teaspoon whole-grain mustard 1 tablespoon chopped fresh parsley Directions Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt. Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute. Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
Friday, January 21, 2022
Words & Brush Weekender: Easy listening music and chat, Friday 21st January 2022, Mowtown Music Special
Easy listening music and chat, Friday 21st January 2022, Mowtown Music Special
The Marvelettes - Please Mr. Postman
Marvin Gaye - I Heard It Through The Grapevine
Martha & The Vandellas "Dancing in the Streets"
Four Tops - Reach Out (I'll Be There)
The Supremes - Baby Love
The Four Tops - Baby I Need Your Loving
The Supremes: You Can't Hurry Love
Isley Brothers "This Old Heart Of Mine (Is Weak For You)"
Martha Reeves & the Vandellas - Jimmy Mack
The Miracles - Going to a Go-Go
Monday, January 17, 2022
Words & Brush Recipe Corner: Apricot & Almond Gluten-Free Torte
Apricot & Almond Gluten-Free Torte
By Lisa Starr, Meatland 01/12/22
https://www.meatland.net/recipes
Made with dried apricots it's also conveniently gluten-free and the vegetarian version tastes just as utterly wonderful as the dairy.
Take the extra couple of minutes to make the seed topping as suggested as it adds real serving style. A citrus drizzle and flaked almonds will do if you're all out of time.
This is one of those show-stopper cakes that get everyone talking.
Ingredients
Cake
1 cup dried apricots, chopped
½ cup orange juice
¾ cup water
150 grams butter/margarine
2/3 cup sugar
4 eggs
2 cups ground almonds
½ cup polenta/corn meal*
1 teaspoon vanilla or almond essence
1 ½ teaspoons baking powder
½ teaspoon salt
Seed Topping ( optional )
3 tablespoons syrup or date syrup
1 tablespoon brown sugar
1/4 cup mixed seeds (sesame, pumpkin and sunflower)
salt
Citrus Drizzle
1/3 cup powdered sugar
1 teaspoon vanilla
1 tablespoon orange juice
* I used the coarse, yellow meal. Leftover polenta makes a wonderful crunchy coating for roast potato wedges. Parboil peeled potato wedges or rounds in salted water for 15 minutes then drain well, toss in seasoned, uncooked polenta to coat, drizzle over olive oil and scatter whole garlic cloves and rosemary then oven-roast till golden and crunchy. A bonus recipe for you!
Directions
1: Simmer the apricots in the orange juice and water for 10 minutes then allow to cool.
2: Cream the butter/margarine and sugar together, add remaining cake ingredients, and then fold in the apricots in their liquid.
3: Scrape thick batter into a 26 cm baking dish and bake at 180 C for 40 minutes till cooked through.
4: Heat the syrup, sugar and seeds together till the sugar melts and coats the seeds then add salt, turn out onto a baking paper, and allow to cool before breaking into pieces.
5: Combine the powdered sugar, vanilla and orange juice and stir together then pour over cold cake and top with seed mixture.
Cooks Notes: Cake keeps well in an airtight container for up to 5 days and can be frozen without the topping.
Open thread 1/17/2022
Snow is creative in January as we think on Valentine's Day |
And the cat thoroughly taking life in without a care. Be in the moment,
Friday, January 14, 2022
Words & Brush Weekender: Easy listening music and chat, Friday 14th January 2022, your favorite TV show theme music
Easy listening music and chat, Friday 14th January 2022, your favorite TV show theme music