Words & Brush Weekender: Easy listening music and chat, Friday 19th December 2025, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 19th December 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!

“Mr. Sandman" A Retro Jazzy Living Room Cover

Kirsty MacColl - Terry 1984

Postmodern Jukebox Christmas Special - "Santa Baby" Mashup ft. The Goglia Sisters

Luciano Pavarotti, James Brown - It's A Man's Man's Man's World 

Rodgers & Hamerstein -There is Nothin' Like A Dame 

Prokofiev: from "The Love of Three Oranges" - Koussevitzky/Boston SO -1940 shellac acoustic playback

Queen – Bohemian Rhapsody 

Willie Nelson, Merle Haggard - It's All Going to Pot 

The Drifters You're More than a Number in My Little Red Book

Tom Jones with Burt Bacharach - Raindrops Keep Falling On My Head 

🎹🎼🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

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Words & Brush Recipe Corner: Crispy baked cauliflower

 Crispy baked cauliflower

By Henny Shor, Jerusalem Post, December 13, 2025

https://www.jpost.com/food-recipes/article-879917

Baked cauliflower. (credit: HENNY SHOR)

Crispy baked cauliflower

Two years ago, we had a birthday party for my father in a cozy restaurant. It began with many starters, and the one that was the biggest hit was the breaded cauliflower. I filed the idea away and knew I would use it in one of my articles someday. So when I was thinking of what veggies to include here, I wanted festive and fun – and this recipe is both.

Yields 4-6 servings.

Ingredients:

800 gr. cauliflower florets 

3 eggs

1 cup potato starch (or tapioca starch)

2 cups panko crumbs

1 Tbsp. garlic powder

1 Tbsp. dried onion flakes

1 tsp. paprika

1 tsp. salt + more for the eggs

½ tsp. black pepper

Olive oil, for drizzling

Directions:

Preheat the oven to 200°C (400°F). Bring a large pot of well-salted water to a boil. Add the cauliflower florets, cover, and cook for 5 minutes. Drain well and allow to cool slightly until easy to handle.

Set up three shallow bowls. Place the potato starch in the first bowl. In the second, beat the eggs with a pinch of salt and pepper. In the third, combine the panko, garlic powder, dried onion flakes, paprika, salt, and black pepper.

Dredge each cauliflower floret first in the starch, then dip it into the seasoned egg, and finally coat well in the seasoned panko mixture, pressing gently so the crumbs adhere.

Arrange the coated florets on a lined baking tray in a single layer and drizzle generously with olive oil. Bake for 15-20 minutes, turning once halfway through, until deep golden and crisp.

Enjoy! 

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Words & Brush Weekender: Easy listening music and chat, Friday 12th December 2025, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 12th December 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!

Take It on the Run (REO Speedwagon) - ‘60s Girl Group Style Cover ft. Olivia Jones

Riders in the Sky pay tribute to the Sons of Pioneers

Helene Fischer - The Little Drummer Boy 

Jimmy Boyd - I Saw Mommy Kissing Santa Claus 1952

Larry Chance & the Earls - Never

Dolly Parton - Coat of Many Colors First Performance

The Everly Brothers - Crying In The Rain

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

Eurythmics, Annie Lennox, Dave Stewart - There Must Be An Angel (Playing With My Heart) 

Burt Bacharach & Elvis Costello I'll Never Fall In Love Again

🎹🎼🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

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Words & Brush Recipe Corner: Aliza’s Garlic–Honey Salmon

 Aliza’s Garlic–Honey Salmon

By Henny Shor, Jerusalem Post, November 29, 2025

https://www.jpost.com/food-recipes/article-876505

illustrative photo- ETHAN CALABRESE, Delish.com website

Aliza’s Garlic–Honey Salmon

My daughter Aliza absolutely loves this salmon! And now that she’s 11, she’s actually old enough to make it by herself. That’s how simple this recipe is. A few ingredients, a quick drizzle and sprinkle, and it’s in the oven. No stress, no mess, just a perfect Shabbat fish every time.

A whole side of salmon serves 10-12.

Ingredients:

• 1 whole side of salmon or salmon slices for a smaller group
• 1 Tbsp. + 1 tsp. olive oil
• ½ lemon, squeezed (reserve the other half for serving)
• 1 Tbsp. garlic powder
• 2 or 3 Tbsp. honey, drizzled

Directions: 

Preheat the oven to 200°C (400°F). Line a baking pan with baking paper, and drizzle 1 tablespoon of olive oil over the surface. Place the salmon on the prepared pan, squeeze half a lemon over the top, sprinkle with garlic powder, and drizzle 2 or 3 tablespoons of honey. Add a final drizzle of 1 teaspoon olive oil.

Bake uncovered for 15-18 minutes for a whole side or 12 minutes if using salmon slices. Before serving, slice the reserved half lemon and serve alongside or squeeze lightly over the fish.

illustrative photo- the Chunky Chef website

Enjoy! 

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Words & Brush Weekender: Easy listening music and chat, Friday 5th December 2025, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 5th December 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!

Sarah Krauss - Tuscany

The Supremes: You Can't Hurry Love 

Irish Rovers-Drunken Sailor

Sixteen Tons - Southern Raised 

The Toys - A Lover's Concerto 

Glad All Over - Dave Clark Five 

Valerie Wellington - Whole Lotta Shakin' Goin' On

Helene Fischer | Feliz Navidad 

Mademoiselle Swing Trio (Tatiana Eva-Marie) – Cheek to Cheek

Waylon Jennings - Are You Sure Hank Done It This Way

🎹🎼🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

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Words & Brush Recipe Corner: Crispy Potato Wedges

 Crispy Potato Wedges

By Henny Shor, Jerusalem Post, November 29, 2025

https://www.jpost.com/food-recipes/article-876505

Baked potato wedges. (photo credit: HENNY SHOR)

I made these last Friday night, and although I prepped a lot of food, these wedges disappeared almost instantly – they’re that good. What I love most about this recipe is that you don’t need to peel the potatoes, which is exactly what makes this recipe so a-peel-ing (sorry, I had to). A quick cut, a drizzle, a sprinkle, and into the oven they go.

Yields 6 Servings.

Ingredients:

• 6 to 8 potatoes, cut into wedges
• 3 Tbsp. olive oil
• 1 Tbsp. kosher salt
• 1 tsp. ground black pepper
• 2 tsp. dried parsley flakes

Directions: 

Preheat the oven to 180°C (360°F). Line a large baking sheet with baking paper and drizzle a little olive oil over the surface. Arrange the potato wedges on the pan in a single layer so they aren’t overcrowded. Sprinkle with salt, pepper, and parsley, then drizzle with the remaining olive oil. 

Bake uncovered for 40-50 minutes, until crisp, golden, and soft inside.

Enjoy! 

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