Words & Brush Weekender: Easy listening music and chat, Friday 10th October 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!
Red wine-braised short ribs
By Henny Shor, Jerusalem Post, September 27, 2025
https://www.jpost.com/food-recipes/article-868546
 |
This dish can be prepped ahead of time and left to cook slowly in the oven or on the stovetop. The heavenly aroma as it simmers is reason enough to make it. And the sauce doubles as its own gravy – perfect for spooning over potatoes or vegetables.
Yields 4-5 servings.
Ingredients:-
1.5 kg. asado on the bone (about 3 lbs short ribs/flanken)
1 Tbsp. kosher salt
1 tsp. ground black pepper
1 Tbsp. olive oil
2 onions, diced
4-5 garlic cloves, chopped
2 carrots, peeled and cut into chunks
2 stalks celery, diced small
1 cup water or soup stock
2 cups dry red wine
½ cup date syrup or honey
Fresh rosemary or parsley, for garnish
Using the flavorful juices left in the pan, add the onions and garlic and sauté until fragrant. Stir in the carrots and celery and cook for about 5 minutes, until the vegetables begin to soften. Pour in the date syrup or honey, red wine, and water or chicken stock, mixing well to combine. Carefully return the ribs to the pan, making sure they are mostly submerged in the liquid.
Cover the pot tightly and cook until the meat is tender and falling off the bone. For the stovetop, keep the heat low and let the ribs braise gently for 2-3 hours. For the oven, preheat to 150°C (300°F) and cook for about 3 hours. Either way, the result is succulent meat in a rich, glossy sauce that doubles as gravy. Garnish with fresh rosemary or parsley before serving.
 |
| Enjoy! |
Words & Brush Weekender: Easy listening music and chat, Friday 3rd October 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!
Hello October!
Fall cooler days are around the corner here. Also our new coffee station is open. Looking forward to putting holiday lights on it and making it festive, as there are quite a bit of holidays just around the corner. With any morning, first coffee is a must. Or tea if you prefer. At least the coffee grinder back up works. Just hammer the beans in a bag.
As we go through walks and drives to see fruity pebbles of fall on trees, their branches growing ever barren, it is a nice change to the hot summer here in the South. Sometimes we get snow, other winters it is just cold with rain. A great hush settles over the land as the forest animals take note and start their storage. They know more than we take notice.
Adventure is calling at the corn maze with bluegrass music, gem mining, and tasty eats courtesy from the food trucks.
Check out the local fair that comes by. Seeing everyone have fun, hearing children's laughter to their sense of wonder brings on a nostalgia when we were kids. County fair food from funnel cakes, hot dogs, slushies to frozen fried icecream to accompany the fun with our sweethearts and families. Try out one of the many games to win that stuffed unicorn or bear. They look way too easy is deceiving.
Don't forget to walk through the forest in its change of colors to gaze at the splendor and hear the forest speak to us in its language with the wind.
Thank you for visiting and passing on the word to follow. Take a break. We're getting more coffee from the stockroom after this incident below.
Pumpkin Soup
By Henny Shor, Jerusalem Post, September 27, 2025
https://www.jpost.com/food-recipes/article-868546
Yields 6-8 servings.
Ingredients:
4 cups pumpkin purée (or canned pumpkin filling)
3 Tbsp. extra virgin olive oil, plus more for drizzling
2 onions, chopped
2 tsp. salt
½ tsp. ground black pepper
5 garlic cloves, chopped
1 tsp. grated fresh ginger
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. turmeric
1 can full-fat coconut milk (reserve a little for garnish)
3 cups water
Directions:
Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and golden, then season with salt and black pepper.
Stir in the garlic, ginger, cumin, coriander, and turmeric, cooking for another minute until fragrant. Add the pumpkin purée, coconut milk (reserving a spoonful or two for garnish), and water.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
Once cooled, use an immersion blender or food processor to purée the soup until silky smooth. Taste and adjust seasoning if needed.
Ladle the soup into bowls and drizzle with a swirl of reserved coconut milk for garnish. Top with a few toasted pumpkin seeds, if desired, for a bit of crunch and extra flavor. Serve hot.
|
| Enjoy! |
Words & Brush Weekender: Easy listening music and chat, Friday 26th September 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!
