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
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.
Directions:
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Enjoy!  |
By Henny Shor, Jerusalem Post, April 4, 2026
https://www.jpost.com/food-recipes/article-891761
This recipe was originally published shortly after October 7,2023, at a
time when we were all leaning on comfort food a little more than usual.
And truthfully, this past month has shown me that we’re still there. When things feel heavy having something warm and nourishing on the stove can make all the difference.
This soup is exactly that. It’s simple, flexible, and delivers every single time. It’s also the perfect way to use up any vegetables before they go to waste – just add what you have, let it simmer, and you have something truly comforting ready to go.
Yields 8-10 servings
Ingredients:
2 onions, sliced
6-8 cloves of garlic, peeled
¼ cup olive oil
1 Tbsp. salt
1 tsp. pepper
1 tsp. turmeric
1 tsp. garlic powder
8-10 cups of vegetables, washed/peeled/cut:
Peppers, carrots, zucchini, celery, sweet potato, leek, cabbage, broccoli...
½ cup of fresh herbs or 2 Tbsp. dry herbs: parsley/dill/coriander/basil
Directions:
Start with sautéing onions and garlic, then peel and chop whatever vegetables you have in your veggie drawer, such as carrots, zucchini, peppers, cabbage, parsley, celery, potatoes, sweet potatoes, leeks, and broccoli. Really, whatever you’ve got, this will work. The important part is that you put love into it.
Add in the veggies you have, even if only three kinds. Add salt, pepper, and lots of savoury spices that you like (turmeric, garlic powder, onion flakes, paprika, ginger....). Add in enough water to cover the veggies, then put in any greens like dill, cilantro (coriander), or parsley in the pot. If you don’t have fresh, you can use dry herbs.
Bring to a boil, then lower the heat to simmer for 90 minutes to 2 hours.
Remove any greens that have stems before blending. The flavour is already in the soup!
Let cool and use an immersion blender or food processor with the steel S-shaped blade to blend the soup together.
Put the remaining soup in containers to share or freeze.
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| Enjoy! |