November Open Thread

   

Welcome November! One of the most beautiful Autumns in a while. All at once, branches are brushed with  royal purples, raspberry reds, lemony yellows to delight in our walks or travels.  A calling to drive or walk through the woods and admire all of nature's glory.

Enjoy coffee or tea to start your day!

Gaze upward from the base of a tree with a change of perspective in Nature's beauty. Nature's brush of colors, textures in a glorious unity.

Coffee or tea on the house today, what will it be?

Turkey or ham or both?

Snuggle and being closer to family and
gatherings once again

Binge on trilogies as it gets colder with first snows and frosts.

Try something new such as journaling. Free the mind and unlock the creativity within.  Some might say it's freewriting or daily affirmations. Some are working on projects

continuously, burning the creativity oil to make that deadline or goal. Finish it strong!  

Don't forget to enjoy the little things when 

life seems to go too fast, keep the wonder and the splendor. Smile more, laugh more.

Words & Brush Weekender: Easy listening music and chat, Friday 1st November 2024, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 1st November 2024, 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!

Paul Anka - Diana 

Guantanamera - Los Cangrejos

Tex Ritter - Streets of Laredo

Olivia Newton-John - Take Me Home Country Roads 

Angelina Jordan - It's Now or Never 

The Lion Sleeps Tonight (Anne Reburn Cover)

Martha Reeves & the Vandellas - Jimmy Mack

Luke Bryan - Drunk On You 

The Teddy Bears - To know him is to love him

In the Still of the Night - Fred Parris and The Satins

🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Aromatic Tomato Baked Fish

 Aromatic Tomato Baked Fish 

By Lisa Starr

https://lisa-starr.com/

Ingredients:

2 tablespoons oil

3 cloves garlic, sliced or crushed

2 tablespoons sweet paprika

2 teaspoons cumin

2 teaspoons ground coriander

Salt and coarse black pepper

4 white fish fillets (see notes)

400g can polpa crushed tomatoes

1 large, red pepper, sliced in strips 

½ - ¾ cup water 2 tablespoons tomato paste 

2 tablespoons sugar or to taste 

Chopped coriander leaves 

Zest of one lemon

* Polpa tomatoes are very smooth but can be replaced with regular crushed tomatoes or chopped, fresh tomatoes but fresh tomatoes will have to be cooked longer.

Directions:

1: Heat the oil in a large pan, add the ground spices and garlic and fry for a few minutes till fragrant.

2: Add the crushed tomato, tomato paste, water and red pepper and cook for 15 minutes till smooth and aromatic then season fish with salt and pepper and place skin side down in the sauce.

3: Cover and simmer for approximately 15 minutes till cooked through then season to taste with sugar and check spicing.

4: Spoon fish out of the pan, peel off skin which will come off easily, and spoon over pan sauces.

5: Serve garnished with chopped coriander and lemon zest.

COOK'S NOTES: I use frozen amnon (Tilapia) for this dish. 

Tilapia 

It is extremely affodable, is conveniently sold in individual fillets, and defrosts very quickly when needed in a hurry. It comes with skin on - a pretty, marbled skin - but this peels off very easily when the fish is cooked. If you prefer the flavor of fresh coriander to be milder then cook it with the fish as cooked coriander is less pungent. 

ENJOY !

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