Do you have a playlist in your head? Does it change with every crop of new hits? Or maybe, just maybe it’s a musical memoir covering the many phases of your life. If you are like me, the songs change with mood and season. Fall conjures up Carly Simon and Simon and Garfunkel. The holidays bring a handful of carols. Cooking, walking around the lake or wandering though the hardware store, each can prompt its own sets of tunes.
Right about now, I can’t get Alice Cooper out of my head. Mind you, I’m not a fan of Alice Cooper. His theatrical, horror-laced approach to music doesn’t work for me. When it comes to guillotines, electric chairs and blood, I’ll take a pass. So why Alice Cooper ? Why not some other raucous band? Okay, maybe Pink Floyd’s Wall has tumbled around my head a time or two recently but I’ll leave the wall building talk to others. Besides it is all very secondary to Alice Cooper bellowing, “Schools Out for Summer.” That song lives in my head every June. There’s no use trying to avoid it, whether I like it or not, “Schools Out” will always be part of my playlist.
It doesn’t last long. The last bell rang on Friday and school buses are off the road. The longest day was yesterday and summer has officially started. The Pointer Sisters, Martha & The Vandellas and The Supremes are due to take over any minute. (Truth be told, I love these girls year round. The Pointer Sisters’ “I’m So Excited” works when I find the perfect sweater or the first asparagus is at the farm stand. The Vandellas’ “Dancing in the Street” rolls around my brain whenever I get good news and “You Can’t Hurry Love” by The Supremes works when I’m feeling impatient.)
However, summer is made to boogie so Motown and anything danceable tends to take over my internal broadcast system. Bright sky and sunshine is all I need for an entire medley to resound in my brain. But hey, not just Motown and not just in my head. When the music demands it, I’m more than happy to roll down the car windows, slide back the moonroof and turn up the radio. You see, I just assume you want me to share my joyful music.
Of course, “I’m so Excited” doesn’t work with absolutely everything. Some victory celebrations demand Vangelis or maybe Queen. It may be a generational thing or a former runner’s thing. Anyway, Chariots of Fire is definitely on my list of favorite films. The title song has boomed across the starting line of countless fun runs and 10Ks. It’s a keeper on my playlist.
Let’s face it, life is not all fun runs and dancing in the street. When work frustrates me, “Mammas Don’t Let Your Babies Grow Up to Be Cowboys” seems like a reasonable response. For more contemplative times, there is nothing like Billie Holiday or Joni Mitchell. Joni hooked me during my freshman year in college; melancholy has to be her middle name.
While Joni will always have a special place in my heart, it is Sarah McLachlan I hear when I visit my mother. Mom’s memories have grown dim, confused and disjointed. It doesn’t matter because “I Will Remember You”. Of course, Mom has her own playlist. Perhaps this phenomenon is inherited. Mom frequently hums along with hers. Ol’ Blue Eyes and Sting are her long time favorites. It’s hard to tell but she may have added a few new top picks; the tunes she hums are rarely recognizable.
But that’s okay; let the music play and bon appétit!
Neil Diamond’s “Cherry Cherry” is not on my playlist but cherries are in season … so here goes! Enjoy.
Butter for the pan
About 2 pounds (about 8 cups pitted and halved) cherries
1/2 cup brown sugar
2 tablespoons cornstarch
1-2 tablespoons kirsch or Grand Marnier
1 teaspoon cinnamon
2 pinches cloves
1/2 teaspoon plus a pinch kosher salt
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons cold butter, cut into small bits
1/2-34 sour cream
Preheat the oven to 350 degrees. Lightly butter a 2-quart baking dish.
Prepare the filling: working over a bowl to reserve the juice, pit the cherries. Add the brown sugar, cornstarch, lime juice, 1/2 teaspoon cinnamon and pinch each cloves and salt and stir to combine and set aside.
Make the biscuit dough: put the flour, sugar, baking powder and soda and the remaining salt, cinnamon and cloves in food processor and pulse to combine. Add the butter and process again until the mixture resembles fine meal. Transfer to a bowl, add the sour cream and stir until the dough comes together.
Assemble the cobble and bake: transfer the cherry mixture to the prepared baking dish, drop spoonfuls of biscuit dough onto the fruit and transfer the cobble to the oven.
Bake at 350 degrees for about 45 minutes or until the fruit is bubbling and the top is golden. Serve warm with ice cream.
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What’s on your playlist? Feel free to share.
Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016