with the muse of creativity. Breath in, breath out.
By evening, perhaps a dessert coffee after a comfort
meal
As leaves change, take a drive or walk to
enjoy the scenery. Take a break from the norm,
see the beauty of nature's brush of colors.
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.
By evening, perhaps a dessert coffee after a comfort
meal
As leaves change, take a drive or walk to
enjoy the scenery. Take a break from the norm,
see the beauty of nature's brush of colors.
Words & Brush Weekender: Easy listening music and chat, Friday 29th August 2025, 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!
Peach Plum Cobbler
Yields a 9-inch (23 cm.) round pan.
Ingredients:
6 ripe plums, washed and cut into small cubes
1 cup peach slices (fresh or frozen)
¾ cup sugar
1 cup flour
1 tsp. vanilla extract
½ tsp. baking powder
3 eggs
½ cup oil
Sugar and cinnamon for sprinkling
Directions:
Preheat the oven to 175°C (350°F). In a mixing bowl, whisk together sugar, flour, vanilla, baking powder, eggs, and oil until smooth. Spread half the batter into a greased 9 x 13-inch baking dish. Evenly scatter the plums and peach slices over the batter. Top with the remaining batter, then sprinkle generously with cinnamon sugar. Bake for 45 minutes until golden and set. Serve warm or chilled.
Words & Brush Weekender: Easy listening music and chat, Friday 22nd August 2025, 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!
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Light and colorful, it’s just as happy piled onto BBQ chicken as it is served for Shabbat lunch, pairing effortlessly with almost anything and bursting with fresh, tangy flavor.
Yields 6 servings.
Ingredients:
800 gr. purple cabbage, shredded
4 scallions, thinly sliced
1 chilled mango, peeled and sliced
½ cup roasted slivered almonds
1 Tbsp. grated lemon zest
Dressing:
¼ cup olive oil
¼ cup orange juice
1 or 2 Tbsp. honey (to taste)
½ tsp. salt
Dash of pepper
Peel the chilled mango with a vegetable peeler, then shred, grate, or slice it into thin strips and place in a large bowl. Add the shredded cabbage, scallions, and lemon zest.
For the dressing: In a small bowl or jar, whisk together the olive oil, orange juice, honey, salt, and pepper. Taste the dressing and adjust the honey or orange juice to your liking. Refrigerate until ready to serve.
Just before serving, add the roasted slivered almonds to the salad, pour on the dressing, and toss well.