Words & Brush Weekender: Easy listening music and chat, Friday 10th July 2026, 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!
Friday, July 10, 2026
Tuesday, July 7, 2026
Words & Brush Recipe Corner: Shawarma Chicken Salad
Shawarma Chicken Salad
By Henny Shor, Jerusalem Post, June 20, 2026
https://www.jpost.com/food-recipes/article-899866
Shawarma chicken is so easy to make, and it is perfect in a salad. With a lemony tahina dressing on top, it really brings everything together and tastes like shawarma in a bowl.
You can cut up some pita and add it right into the salad or serve the salad inside a pita. Either way, it is fresh, filling, and very easy to put together.
Boneless chicken works best here. Since the chicken is served with a cold salad, it does not need to be hot, which makes this a great make-ahead meal. I like to make extra chicken and even freeze some for the next time I want an easy shawarma salad.
Yields 4-6 servings.
Ingredients:
For the chicken:
- 6 pieces boneless, skinless chicken breast
- 2 Tbsp. olive oil
- 1 tsp. kosher salt
- 2 tsp. cumin
- 2 tsp. paprika
- 2 tsp. turmeric
- ½ tsp. cinnamon
- ½ tsp. black pepper
- Juice of ½ lemon
For the salad:
- Romaine lettuce, shredded
- 3 cucumbers, diced
- 3 tomatoes, diced
- 1 red onion, sliced, or 1 shallot, sliced
- 2 pickles, sliced
- 3 pitas, cut into small pieces
For the lemony tahina dressing:
- ½ cup tahina
- 1/3 to ½ cup water, as needed
- 2 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1 clove garlic, crushed, or ½ tsp. garlic powder
- ½ tsp. cumin
- ½ tsp. salt
- 2 Tbsp. chopped parsley, optional
Directions:
Preheat oven to 200°C/400°F. Place the chicken on a lined baking sheet. Add the olive oil, salt, cumin, paprika, turmeric, cinnamon, black pepper, and lemon juice. Mix well so the chicken is fully coated, then spread it out in one layer.
You can season the chicken right before baking or marinate it the night before and keep it covered in the fridge until ready to bake.
Bake uncovered for 35 minutes until the chicken breast is cooked through and slightly golden.
Let the chicken cool slightly, then slice or cut into cubes.
To make the dressing, mix the tahina, lemon juice, olive oil, garlic, cumin, and salt in a small bowl. Slowly add the water, mixing until smooth and pourable. Add the chopped parsley if you are using it.
Place the shredded romaine lettuce, cucumbers, tomatoes, red onion or shallot, and pickles in a large bowl or on a serving platter. Add the shawarma chicken on top.
Add the pita pieces right before serving so they stay a little crisp, then drizzle with the lemony tahina dressing. You can also keep the dressing and pita on the side and let everyone build their own salad.
Tip: The chicken marinade and tahina dressing can both be prepared ahead of time. Marinate the chicken the night before, mix the dressing, and keep it in the fridge, and then dinner comes together in minutes.
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Friday, July 3, 2026
Words & Brush Weekender: Easy listening music and chat, Friday 3rd July 2026, Free Choice - all genres of music welcome
Words & Brush Weekender: Easy listening music and chat, Friday 3rd July 2026, 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!
Emmylou Harris - "One Of These Days"
Dos gardenias- Hetty Loxton & the Camino Sonoro Jazz band
The High Kings - Parting Glass
I Believe - Frankie Laine
The Chiffons - He´s So Fine
Lynn Anderson - I Beg Your Pardon, I Never Promised You A Rose Garden
Jeannie C. Riley - Harper Valley P.T.A.
Wednesday, July 1, 2026
July Open thread 2026
Summer's still in full swing, and that also brings about our country's birthday and
how we celebrate is a gift to us by reflecting on the historical events that happened throughout our history.
Keep the fun, the laughter and togetherness
Enjoying the homemade cookouts, the laughter and make sure there are enough
citronella candles to keep the flies and insects away.
Add the sweets and cheer wherever you go
Kick back and remember the good days of a pool party
As the light fades in the west, we wait just a little longer. On a warm summer night in the South this was the place. Watch the whole thing, with Elvis "Dixieland" at the end. This is the famous Laser Show. They would shine the colored strobes to trace out the horses on the carvings. We all know things are a bit scary, but hold true, we are moving forward. God bless the USA.
Or some may just want a night to see the fireworks
Don't forget the red white and blue berry trifle treats.
Now an easy way to do this. Get a sponge cake from the store, break it
into pieces, put in the glass like a parfait. Things are in a rush these days and though a homemade treat is always the best,
this will help to make it much easier.
Tuesday, June 30, 2026
Words & Brush Recipe Corner: Sushi Salad
Sushi Salad
By Henny Shor, Jerusalem Post, June 20, 2026
https://www.jpost.com/food-recipes/article-899866
This is a fun build-your-own salad. You can add what you love, leave out what you don’t, and use the nori however you like: mixed in, toasted, and broken up, as a base, or sprinkled on top.
It is also a great way to use up leftover salmon, which makes it even easier to pull together. The rice can be prepared ahead of time, and you can even double it and freeze half for the next time you want to enjoy this delicious sushi salad.
Yields 4-6 servings.
Ingredients:
- 2 cups sushi rice
- 2 carrots
- 2 large cucumbers sliced
- 2 Tbsp. black sesame seeds
- 2 Tbsp. white sesame seeds
- 2 avocados, cubed
- 1 mango, sliced or cubed
- Cooked salmon, shredded or cut into cubes
- 1 sheet nori
Dressing:
½ cup soy sauce
¼ cup rice vinegar
- ½ cup olive oil
- 1 tsp. sesame oil
- 4 Tbsp. sugar or date syrup
- 4 Tbsp. mayonnaise
Directions:
Prepare the sushi rice according to the package instructions and allow it to cool.
Peel the carrots and use a peeler to make carrot ribbons. Save some of the carrot ribbons to add as garnish.
Place the rice in a large bowl or on a serving platter. Add the carrots, sliced cucumbers, sesame seeds, avocado, mango, and cooked salmon.
Cut the nori into small pieces or toast it lightly and break it up. Add it to the salad or sprinkle it on top right before serving.
In a small bowl, mix together the soy sauce, rice vinegar, olive oil, sesame oil, sugar or date syrup, and mayonnaise. Pour the dressing over the salad and toss gently,or serve it on the side so everyone can add as much as they like.
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| Enjoy! |
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