Easy listening music and chat, Friday 4th February 2022, Western Movies & TV Show Themes
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, February 4, 2022
Words & Brush Weekender: Easy listening music and chat, Friday 4th February 2022, Western Movies & TV Show Themes
Tuesday, February 1, 2022
Words & Brush Recipe Corner: Easy Dutch Oven Pot Roast Recipe
Easy Dutch Oven Pot Roast Recipe
By Author :Certified Angus Beef ® brand Test Kitchen
https://www.certifiedangusbeef.com/recipes/Easy-Pot-RoastPREP TIME
15 minsOTHER TIME
15 minsCOOK TIME
4 hrs 20 minsTOTAL TIME
4 hrs 50 minsINGREDIENTS:
- 3 1/2 pounds Certified Angus Beef ® English roast
- 1 tablespoon coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon flour
- 1/4 cup tomato paste
- 2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 sprig rosemary
INSTRUCTIONS:
- Preheat oven to 300°F.
- Season roast heavily with salt and pepper. Heat oil in a Dutch oven. Sear roast for a couple minutes on each side over medium-high heat, until nicely browned. Transfer roast to large plate.
- Add onion and garlic to the pot, stirring over medium heat until onions are soft. Stir in flour and tomato paste, followed by stock and Worcestershire sauce. Stir and scrape browned bits from bottom of pot. Add roast back to pot, cover tightly and place in oven. (Optional: transfer roast and liquid to a slow cooker, cover and cook on low 6 to 7 hours until tender.)
- Cook for 3 hours, turn roast, add rosemary and cook approximately one more hour, until completely tender.
- Transfer roast to cutting board and tent with foil. Remove rosemary and, using a ladle, skim fat from liquid. Place Dutch oven on stovetop and bring contents to a boil.
- Slice pot roast against the grain or pull in bite-size pieces. Serve with reduced sauce.
For more instructions watch the Video
| Enjoy! |
Monday, January 31, 2022
Open thread 3
It might look like Ansel Adams out there with the stark white
and black as we marvel at the solitude and grace
Friday, January 28, 2022
Words & Brush Weekender: Easy listening music and chat, Friday 28th January 2022, Duo's, Trio's & Groups
Easy listening music and chat, Friday 28th January 2022, Duo's, Trio's and Groups
Sonny & Cher - I Got You Babe
Esther & Abi Ofarim "Cinderella Rockefella"
The Seekers - I'll Never Find Another You
Nina & Frederik - Listen to the ocean
ABBA - Knowing Me, Knowing You
May Baby - The Petersens
Peter,Paul, And Mary "Where Have All The Flowers Gone"
Bucks Fizz - Making Your Mind Up
Trio Mandili in Corsica - Bella Ciao
Elton John & Kiki Dee - Don't Go Breaking My Heart
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

