By the time you read this, all the hype surrounding the death of the iconic Tom
Connors will have ended, and we fickle Canadians will be fixated on the
story de jour — Popes and pipelines or something of the sort is my
guess. In this age of social media, we are as good at forgetting as we
are at reacting. What you’ll read here is not going to be much different
from what you may have heard multiple other Canadians say, but I’m not
Rex Murphy or George Stroumboulopoulos, so here goes.
We’ve lost a few legends in the music world lately,
and some that I noted with much sadness were the likes of Earl Scruggs,
Doc Watson and Levon Helm, artists who spent a lifetime just doing what
they did.
I’m not much of a celebrity person, but I’ve never
felt the loss of one more keenly than I did when I learned of the death
of Stompin’ Tom. I felt like the biggest cornball out there because I
was in tears, and I couldn’t figure out why I was having this reaction —
until I thought about it a little more.
Tom Connors was like family to every Canadian. He was
like a favourite uncle who told fantastic stories. I wanted to go to his
funeral, hug his kids and bring a loaf of egg salad sandwiches to the
lunch because he represents what I so deeply respect in a fellow
Canadian and in a musician.
He told the story of people, real people. He was a
folk musician who was entertaining as hell, and as clever in his writing
as anyone you’ll meet in Nashville. He didn’t follow trends or place
himself at the mercy of record companies who wanted to change his music
to make it more popular to an ever-changing demographic. No, against
amazing odds, he put his head down and did his thing and never once
apologized for it.
What he represented to me was a return to my musical
roots, where I realized that really good music was nothing but four
chords and the truth. In the mid-to-late 1990s, I was feeling major
dissatisfaction with the music I was hearing commercially. Rock was
grungy and obscure, and country was steadily losing its torch and twang
and, in my (never humble) opinion, straight into pop music territory.
This suited some people just fine, but I was looking
for something else. I wanted music with life in it. I began to shun
commercial radio in favour of our new “8-disc changer” stereo, where
Stompin’ Tom, A Proud Canadian, was on heavy rotation. I remembered many
songs from when I was a kid. We played it over and over again until I
knew every word to every song. It was fun music and as we danced our
babies around the living room to the Gumboot Cloggeroo and Margo’s
Cargo; it became the soundtrack to our early family life.
Fast forward 15 or so years, and I find myself very
involved with a music camp and festival that takes the essence of what
traditional music is, teaches it to young and old, and presents it
across the generations. It’s real people playing real instruments
telling real stories – people trading in mics and amps for kitchens and
campfires (and maybe even a chunk of plywood).
So when I think of Stompin’ Tom Connors, I think of
the man, the patriot, the story and the storyteller. But I also think of
my young family, sweet memories of my infant daughter bouncing in my
husband’s arms, and the beginning of a blessed road to finding my place with
music. I’m proud to say I’ve stomped along with Stompin’
Tom and will continue to do so. Thank you, sir.
About Me
- Tracy
- What I am: Complicated. A mom. A wife. A thinker. A seeker. A 'musician'. One of the volunteer executive directors of a niche music festival. An administrative business owner who set up shop in a senior's condo. Oh the stories!
Showing posts with label canadian. Show all posts
Showing posts with label canadian. Show all posts
Monday, 18 March 2013
Sunday, 17 June 2012
Father's Day CORNBREAD!
When I first started Tracy Takes the Cake, I had in mind that the blog would be mostly about food; the recipes I love and the ones I want to try. My kitchen would become a gathering place. I would grow the fruits, vegetables and herbs right it my backyard. The Food Network would certainly be calling. What the hell was I thinking? I can't take a photo to save my life and I never have the ingredients I need so I always have to go the the store before I can finish a recipe. I don't have the patience to babysit you people every step of the way!!
When I cook or bake, I make a hell of a mess. I don't lovingly select my ingredients, lay them out on the counter (try to find a spot) and photograph them. I'm usually rifling through the fridge or cupboard trying to locate the next ingredient. "Kids! Where's the butter??? I just bought some! Is someone eating it straight from the fridge??" Hands dripping with batter or coated with flour, I'm opening cabinets with my foot or closing doors with my hip. It's hard to actually take a picture of the finished product because, while I'm off to find the camera, the kids are usually hoovering the baked goods straight from the pan.
I've learned that "I love to cook" doesn't necessarily mean "I can do a food blog". I'll leave that to people like my friend Renee who is realllly good at it.
Once in a while, though, bad pictures or not, I'll throw a cooking experience at you.
It will usually be tied to a Meaningful Event. Today's Meaningful Event is Father's Day and the star of the show loves cornbread. This is mostly because it gives him a reason to shout "CORNBREAD!" in a really loud voice using his 'American accent'. Think Yosemite Sam.
Neither of us grew up eating cornbread, it's not very Canadian at all, but I've made it a few times and it has become one of Norm's favorites. It's for special occasions only, like Father's Day, due to the astronomical carb count. It's a sweet variety I've adapted from one or two recipes that I found on the interweb. It's dead easy. Read the frequently asked questions that follow.
Norm's Favorite "CORNBREAD!"
Preheat oven to 400F. Mix flour with...mix dry ingredients.
Next add your egg, milk, oil and corn. Mix well. (Would you really have to say 'Mix well'? Would someone not actually mix it? Recipes are weird.) Grease an 8x8 inch pan and fill with batter. Take an artsy picture with a tea towel and some measuring spoons.
Bake aprx 25 minutes or until edges are golden and a toothpick inserted comes out clean. Serve warm with butter, if you can find it.
FAQs
Q. Can I make a healthier version of this?
A. No. Just eat it. You can run up and down the stairs later if you want.
Q. This doesn't look like traditional cornbread. Would you like to know how to make the
traditional kind?
A. No. I'm Canadian and you're not the boss of me.
Q. Can I freeze this cornbread?
A. No. There isn't going to be any left to freeze. Why would you want to freeze it when
you can eat it?
Q. Can I use all cornmeal instead of cornflour and do I have to put the kernel corn in?
A. Well, you're all grown up now so I trust you to make those kinds of decisions yourself.
God, you people are needy, leave me alone!
Happy Father's Day and Birthday, as well to my Dad, who probably wouldn't go near cornbread, but makes some of the best food you've ever tasted.
When I cook or bake, I make a hell of a mess. I don't lovingly select my ingredients, lay them out on the counter (try to find a spot) and photograph them. I'm usually rifling through the fridge or cupboard trying to locate the next ingredient. "Kids! Where's the butter??? I just bought some! Is someone eating it straight from the fridge??" Hands dripping with batter or coated with flour, I'm opening cabinets with my foot or closing doors with my hip. It's hard to actually take a picture of the finished product because, while I'm off to find the camera, the kids are usually hoovering the baked goods straight from the pan.
I've learned that "I love to cook" doesn't necessarily mean "I can do a food blog". I'll leave that to people like my friend Renee who is realllly good at it.
Once in a while, though, bad pictures or not, I'll throw a cooking experience at you.
It will usually be tied to a Meaningful Event. Today's Meaningful Event is Father's Day and the star of the show loves cornbread. This is mostly because it gives him a reason to shout "CORNBREAD!" in a really loud voice using his 'American accent'. Think Yosemite Sam.
Neither of us grew up eating cornbread, it's not very Canadian at all, but I've made it a few times and it has become one of Norm's favorites. It's for special occasions only, like Father's Day, due to the astronomical carb count. It's a sweet variety I've adapted from one or two recipes that I found on the interweb. It's dead easy. Read the frequently asked questions that follow.
Norm's Favorite "CORNBREAD!"
- 1 cup flour
- 3/4 cup cornflour
- 1/4 cup cornmeal
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 egg
- 1 cup milk
- 1/3 cup oil (I use grapeseed oil, but will try melted butter next time)
- 1 cup frozen peaches and cream corn kernels
Preheat oven to 400F. Mix flour with...mix dry ingredients.
Next add your egg, milk, oil and corn. Mix well. (Would you really have to say 'Mix well'? Would someone not actually mix it? Recipes are weird.) Grease an 8x8 inch pan and fill with batter. Take an artsy picture with a tea towel and some measuring spoons.
Bake aprx 25 minutes or until edges are golden and a toothpick inserted comes out clean. Serve warm with butter, if you can find it.
FAQs
Q. Can I make a healthier version of this?
A. No. Just eat it. You can run up and down the stairs later if you want.
Q. This doesn't look like traditional cornbread. Would you like to know how to make the
traditional kind?
A. No. I'm Canadian and you're not the boss of me.
Q. Can I freeze this cornbread?
A. No. There isn't going to be any left to freeze. Why would you want to freeze it when
you can eat it?
Q. Can I use all cornmeal instead of cornflour and do I have to put the kernel corn in?
A. Well, you're all grown up now so I trust you to make those kinds of decisions yourself.
God, you people are needy, leave me alone!
HAPPY FATHER'S DAY TO THE KING
| See! I cut the top of his head off! |
Happy Father's Day and Birthday, as well to my Dad, who probably wouldn't go near cornbread, but makes some of the best food you've ever tasted.
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