Friday, February 17, 2023

Words & Brush Weekender: Easy listening music and chat, Friday 17th February 2023, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 17th February 2023, 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!

Hillary Klug - Swallowtail Jig - Irish Fiddle Tune

Neil Young - Heart Of Gold

Tom Jones "It's Not Unusual"

Tammy Wynette - Stand By Your Man

Djangology – Tatiana Eva Marie

Nat King Cole - Mona Lisa

Take Me To Church - Piano / Vocal Hozier Cover ft. Morgan James

All About That Bass The Whiskey Sours

Chopin - Nocturne op.9 No.2

Where Is My Mind? - Pixies ft. Allison Young

🎤🔊🎼🎹🎷🎺🎸🎻

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Monday, February 13, 2023

Words & Brush Recipe Corner: Pasta Bolognese, delicious pasta sauce

Pascale’s Kitchen: Pasta Bolognese, how to make the delicious pasta sauce.

By PASCALE PEREZ-RUBIN, Jerusalem Post, FEBRUARY 11, 2023

https://www.jpost.com/food-recipes/article-731109

Pasta Bolognese (photo credit: PASCALE PEREZ-RUBIN)

Makes 6-8 servings.

Ingredients for sauce:

4 Tbsp. olive oil
2 onions, chopped
2 carrots, cut into cubes
2-3 celery stalks, cut into little pieces
5 cloves of garlic, crushed
500 gr. ground beef
1 cup tomatoes, cut into pieces
100 gr. tomato paste
Salt and pepper, to taste
1½ - 2 cups beef or vegetable broth, or water
8-10 basil leaves, chopped finely (chop them just before adding them to the sauce so they don’t turn black)
1 package (400 gr.) pasta, any type
2-3 Tbsp. olive oil
Pinch of salt
packet of pasta

Directions

Heat the oil in a large pan. Add the onion pieces and sauté until they become translucent. Add the carrots, celery and garlic and continue sautéing for 2-3 more minutes.

Add the ground beef and continue cooking, making sure to break up the clumps of minced as much as possible, until the beef is no longer pink. Add the tomatoes, tomato paste, salt, pepper and liquid. Stir, cover the pan and bring to a boil over medium-high heat.

Lower the heat, then add the basil leaves. If there’s not enough liquid, you can add ¼ cup at a time until the sauce reaches the desired thickness. Taste and adjust seasoning. Continue cooking over low heat for another 30 minutes.

While the sauce is cooking, prepare the pasta according to directions on the packaging. Drain the pasta, and rinse it lightly with water. Return the pasta to the pot, add olive oil and salt, and stir. Serve pasta, with 2-3 spoonfuls of Bolognese sauce on top.

Level of difficulty: Easy-medium Time: 40 minutes Status: Meat

enjoy

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Friday, February 10, 2023

Words & Brush Weekender: Easy listening music and chat, Friday 10th February 2023, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 10th February 2023, 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!

Silver Bells - The Petersens

The Searchers - Needles And Pins

Nana Mouskouri 'Only Love'

Roy Orbison - Oh, Pretty Woman

Taylor Swift - Tim McGraw

A World Without Love (Peter & Gordon Cover) - Postmodern Jukebox ft. Eva Mikhailovna

You've Got a Friend in Me - Randy Newman with Chris Thile

Kenny Rogers - Lucille

André Rieu - The Second Waltz

Nothing Else Matters - Metallica Ballad ft. Tia Simone

🎤🔊🎼🎹🎷🎺🎸🎻

Tuesday, February 7, 2023

Words & Brush Recipe Corner: Mushroom Barley Soup

In the Kitchen with Henny: Mushroom Barley Soup

By HENNY SHOR, Jerusalem Post, FEBRUARY 4, 2023

https://www.jpost.com/food-recipes/article-730406

I love making winter soups that give you that warm and cozy feeling. Being that barley is one of the Shivat Haminim (seven species of the land), it’s a great way to warm up for Tu Bishvat – and this hearty soup that can be a meal all on its own.

Mushroom barley soup (credit: HENNY SHOR)

Ingredients

1/3 cup olive oil
2 large onions, sliced
10-12 mushrooms sliced (portobello and champignon)
3 carrots, cubed
3 stalks celery, sliced
1 ½ Tbsp. kosher salt
1 tsp. ground black pepper (or to taste)
1 Tbsp. granulated garlic
Pinch of turmeric
8-10 cups of water
Parsley flakes or fresh parsley, chopped

Directions

Measure out 2 cups of barley and place it in a bowl of water. Set aside.

In a large stock pot (6-10 quarts/liters), heat the olive oil, sauté the onions and mushrooms for about 8 minutes, stirring occasionally. Add the salt, pepper, carrots, and celery, and sauté for another five minutes. Drain the water from the bowl of barley and add the barley to the pot. Then add water and spices, cover the pot and bring to a boil. Lower the heat and continue cooking for about an hour to 90 minutes. You may want to add another two cups of water, depending on how liquidy you want your soup.

enjoy

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