Friday, May 1, 2026

May Open thread 2026

   



 Come what May our works are in progress.  Summer is near as the days get warmer and the mornings are best here before you get to work.  May it be a productive day!













We writers keep a note pad or idea box wherever we go.   If something is said in a certain way, it is also written down for possible later use.  While scientists have "Labs"  I call the world around me
 my "Lab."




Think outside the box, read someone else's work, a book, take 
a walk, go to a festival. I hear the Renaissance Festivals are in full swing now.










Don't worry about the critiques, there are good ones and terrible ones, but some
where you least expect it from. 

Remember your creativity is yours alone
May you create to the best of your ability.
Some projects take a lot of time










For the Star Wars Fanatics this month or 
forever be one with the Force.  
Let the story simmer some more











To create a strong ending










Be who you are, all the time and creativity   
It will set you free.
















Dream, reflect and tap into that subconsciousness.   Go take that walk to refresh the mind. 









A project takes time, effort, letting go as images and colors beacon in your mind.  Creativity is a gift from God to share with others. What dreams may come.
























Be eccentric, be you, there is no 
other like you.
 













All great works of art take time on their path.  Stay on the path,









Remember, it is your story, your work of art. 









Spend a time with us for tea or coffee,
whichever is your fancy!  Try something new
and different, outside your element to empower yourself.












Let it pour from the brush or 
the pen, be in your element.   Great projects take time, late nights, revisions, looking for the right angle of the project, to repaintings, reconstructions for others to enjoy. Be you, stay creative!









Tuesday, April 28, 2026

Words & Brush Recipe Corner: Classic steak marinade

Classic steak marinade

By Henny Shor, Jerusalem Post, April 18, 2026

https://www.jpost.com/food-recipes/article-893198



In our family, meat is always a favourite, but we try to keep it for special occasions like religious holidays, when we have company, and, of course, Israels Independence Day.


Sometimes the steak is simply grilled with salt and black pepper. But when we want to elevate it just a bit, a good marinade adds depth and brings all the flavours together. This works beautifully with cuts like rib eye, chuck steak, shoulder, or London broil, so you can use whatever you have on hand.

Yields 4-6 servings.

Ingredients:
2 kg. steak (rib eye, chuck, shoulder, or London broil), about 4-5 cm. thick
1 Tbsp. olive oil
3 Tbsp. red wine vinegar
3 Tbsp. soy sauce
1 Tbsp. brown sugar
1 tsp. fresh lemon juice
3 or 4 garlic cloves, crushed (or 3 frozen cubes)
1 tsp. kosher salt
¼ tsp. ground black pepper

Directions:

Whisk together all the marinade ingredients until well combined. Place the steak in a large zip-top bag or container and pour the marinade over, making sure the meat is well coated. Let marinate for at least 1 hour, preferably overnight for deeper flavour.

If marinating for about an hour, you can leave it at room temperature. If marinating overnight, store in the fridge and let it come to room temperature before grilling.

Preheat your grill, grill pan, or oven to a high heat (about 200°C / 400°F). Remove the steak from the marinade and cook for about 5-6 minutes per side, depending on thickness and desired doneness. Remove from heat and let rest for several minutes before slicing.



Enjoy! 
This PAGE WAS POSTED BY SPUTNIK ONE OF THE SPUTNIKS ORBIT BLOG
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Friday, April 24, 2026

Words & Brush Weekender: Easy listening music and chat, Friday 24th April 2026, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 24th April 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!

Donovan - Sunshine Superman, 1966

Tuesday, April 21, 2026

Words & Brush Recipe Corner: Apricot Chicken – The 70’s Classic That Still Tastes Great


Apricot Chicken – The 70’s Classic That Still Tastes Great


By Lees Cooking, March 31, 2026

https://leescooking.com/apricot-chicken/





This apricot chicken recipe was everywhere in Australia back in the 1970s — I wouldn’t be surprised if it appeared on the dinner table at least once a week in many homes. It’s one of those recipes that became so popular because it’s simple, reliable, and very family friendly. The recipe is much the same, but just a little different. I came across this version in a small church cookbook a few years ago, and it has a couple of extra ingredients that really lift the flavour. It’s still quick and easy to make, but the sauce is a little richer, a little creamier, and altogether more delicious.

Prep time 15 mins, Cook time 50 mins
Servings: 4-6 servings
A comforting apricot chicken recipe made with tender chicken in a rich, creamy apricot sauce. This 1970s classic is simple, family-friendly, and full of flavour.
Ingredients:
  • 1 to 1.3 kg chicken pieces, such as drumsticks, bone-in pieces or boneless chicken thigh fillets
  • 1-2 tablespoons oil
  • 1-2 tablespoons butter
  • 1/4 cup plain flour (all-purpose) (35 g)
  • 1 packet French onion soup mix (40 g)
  • 1 1/4 cups water (310 ml)
  • 1 tin apricot nectar (410 g) (or 1 x 410 g tin apricot halves in natural juice, blended to a puree)
  • 2 chicken stock cubes, crumbled (use small/standard cubes — if using large cubes, use 1 or adjust to taste)
  • Salt to taste
  • Pepper to taste
    • 1/2 cup evaporated milk (125 ml) or sour cream


Directions:  

  • Preheat the oven to 160°C fan-forced (320°F) or 180°C conventional (350°F).
  • Heat a large pan over medium heat, then add the oil and butter.
  • Brown the chicken for about 15 minutes, turning occasionally, until lightly golden. Cook in batches if needed.
  • Transfer the chicken to a casserole dish.
  • If there is excess fat in the pan, drain most of it, leaving a thin film behind.
  • Add the flour and French onion soup mix to the pan and cook over medium-low heat for 1–2 minutes, stirring, until lightly browned.
  • Remove from heat and gradually stir in the water and apricot nectar (or apricot puree).
  • Add the stock cubes, pepper, and a little salt (the soup mix may already be salty).
  • Whisk until smooth.
  • Return to the stove and bring to a gentle simmer.
  • Stir in the evaporated milk or sour cream.
  • Pour the sauce over the chicken in the casserole dish.
  • Bake for 45–55 minutes, or until the chicken is cooked through and the sauce is thickened.
  • If using boneless chicken thighs, reduce cooking time to about 40 minutes.
  • Taste and adjust seasoning before serving.
  • Serve with rice and a green vegetable — simple, comforting and delicious. Garnish with a little chopped parsley if desired.
For more directions watch the video bellow:


Enjoy! 
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Friday, April 17, 2026

Words & Brush Weekender: Easy listening music and chat, Friday 17th April 2026, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 17th April 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!

Carole King - I Feel the Earth Move