Words & Brush Weekender: Easy listening music and chat, Friday 24th May 2024, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 24th May 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!

Hot Legs - Rod Stewart (cover by Beatrice Florea)

Cilla Black "Goin' Out Of My Head

The Platters - Only You, And You Alone (1955) 

 Mickey and Sylvia Can't Get You On The Phone (1958 ) 

Gretchen Wilson - Pain Killer 

Gene Pitney - the man who shot liberty valance 

Patsy Cline - leaving on your mind 

Gerry and the Pacemakers - you'll never walk alone

The Diamond's - little darlin'

Max Bygraves - Tulips

🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Lyonnaise Potatoes

Lyonnaise Potatoes

written by ASHLEY FEHR, the recipe rebel

https://www.thereciperebel.com/lyonnaise-potatoes/

Lyonnaise Potatoes are thinly sliced potatoes, par boiled and fried until crispy with caramelized onions — simple ingredients and big flavor! See the step by step recipe video down in the recipe card.

PREP TIME5minutes mins

COOK TIME40minutes mins

TOTAL TIME45minutes mins

CUISINEAmerican

COURSESide Dish

SERVINGS4

CALORIES221cal

Ingredients

• 1 lb Little potatoes
• ▢1 teaspoon salt
• ▢2 small yellow onions (thinly sliced)
• ▢2 tablespoons butter (salted or unsalted)
• ▢2 tablespoons canola oil
• ▢salt and pepper
• ▢fresh parsley for garnish

Directions

• Cut potatoes into 1/4" thick slices. Place in a large pot of cold water and add 1 teaspoon salt.
• Bring to a boil and boil 3-4 minutes, until crisp-tender. Drain and spread onto a paper towel lined plate to dry and cool slightly.
• In a large skillet over medium-high heat, melt butter with canola oil. Add half of the onions and cook until translucent and tender.
• Add half of the parboiled potatoes to the onions in the skillet and cook, stirring occasionally, until onions are caramelized and potatoes are crispy (not every potato will be crispy, but there should be a good amount of browned edges).
• Remove potatoes and onions to a plate and cover with foil to keep warm.
• Repeat the cooking process with the remaining onions and potatoes. When the second batch of potatoes are crispy and golden, stir the first batch back into the pan to heat through.
• Season with salt and pepper to taste, and sprinkle with fresh parsley before

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Enjoy

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Words & Brush Weekender: Easy listening music and chat, Friday 17th May 2024, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 17th May 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!

Amen Corner - If Paradise Is Half As Nice (1969)

Manfred Mann - Pretty Flamingo

The Monkees - Last Train To Clarksville 1966

The Byrds - Mr. Tambourine Man

Così fan tutte: 'Soave sia il vento' – Mozart

Johnny Cash - Ghost Riders In The Sky (Live - 1987)

Ricky Nelson～A Teenager's Romance

Let Her Go - Passenger (Cover by Emily Linge)

Herb Alpert & The Tijuana Brass "A Taste Of Honey"

Tammy Wynette-Stand By Your Man

🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: SUMMER FRUIT SALAD IN BERRY SYRUP

 SUMMER FRUIT SALAD IN BERRY SYRUP

By Lisa Star

https://lisa-starr.com/

Coax out all the sweetness from your first, summer fruits with the help of this crushed berry syrup.

Easy to make, it elevates the most ordinary fruit salad into a jeweled masterpiece, and can also be poured over parve vanilla ice-cream, cheesecake, vanilla cake, or Greek yoghurt.

Follow your visit to the supermarket fresh produce stand with a quick stop at the freezer section.

Your bland watermelon and nectarines - and your guests - will thank you for it.

Photo by Lisa Starr

Ingredients:

½ large watermelon, sliced and cubed
6 nectarines, sliced
1 punnet fresh blueberries

SYRUP

300g package frozen berries/cherries
⅓ cup fresh lemon juice
½ cup sugar
1 cup water
3 tablespoons orange liqueur (optional)

Directions

1: Combine the syrup ingredients - apart from liqueur - in a small pot and stir over low heat till the sugar has dissolved and sauce has thickened slightly. You can also thicken with a little cornflour dissolved in water.
2: Stir in liqueur if using, allow to cool, then pour over fresh fruit and refrigerate till ready to serve.

Enjoy

• • 
    

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