Posts Tagged ‘Alice Parker’

My Huckleberry Friend

Friday, November 6th, 2009
Lyricist Johnny Mercer (Savannah Morning News)

Lyricist Johnny Mercer (Savannah Morning News)

 
A Johnny Mercer lyric is all the wit you wish you had and all the love you ever lost.
 
So said Frank Sinatra, one of the great interpreters of American song.
 
The lyricist John Herndon Mercer (1909-1976) would have turned 100 on November 18. His centennial is being celebrated with tributes all over the world and particularly in his hometown of Savannah, Georgia.
 
Naturally, I have to get in the act!
 
Composer/pianist Alice Parker and I will perform a local tribute to Mercer’s music on Friday, November 20, in Colrain, Massachusetts.
 
Mercer wrote the words to hundreds of memorable songs, including “That Old Black Magic,” “Something’s Gotta Give,” “Jeepers Creepers,” “Days of Wine and Roses,” and “The Autumn Leaves.”
 
Perhaps because he worked with many different composers, Mercer’s legacy is a little dimmer in the popular mind than those of lyricists such as Cole Porter, Ira Gershwin, and Oscar Hammerstein II. Singers like me love to perform his songs, however.
 
The Sinatra quotation says it all. Mercer produced brilliant, lively numbers like “Accentuate the Positive” and funny ones like “Lonesome Polecat” from the film Seven Brides for Seven Brothers. Sung by lonely woodchoppers, it offers one of my all-time favorite lines: “A man can’t sleep when he sleeps with sheep.”
 
And then Mercer hit the ear with a lyric of love and longing like “Blues in the Night” or “Come Rain or Come Shine.” Sometimes it’s all a singer can do to get through these songs without crying.
 
A couple of my favorite Mercer lyrics are among his more obscure works. I’m a sucker for a sweet tune called “Lullaby” from the short-lived Broadway show Saint Louis Woman, which he wrote with composer Harold Arlen in 1946.
 
It tenderly evokes memories of early childhood and laments our collective inability to recreate the feelings we had in our parents’ arms.
 
I also relish one of Mercer’s earliest songs, “Satan’s Li’l Lamb,” a collaboration with Arlen and lyricist Yip Harburg. The three threw it together for an African-American review in New York in 1932.
 
As soon as the great Broadway belter Ethel Merman heard it she ran out and recorded it. The music and lyrics are bluesy and sad but also funny and self-deprecatory, full of jazz rhythms and chords.
 
“Satan’s L’il Lamb” also winds up with a high, dramatic passage. High, dramatic passages are better than candy to us sopranos!
 
In addition to writing songs, Johnny Mercer was an influential performer and a pioneer in the recording industry.
 
He began his career as an actor and singer; he sang with both the Paul Whiteman and Benny Goodman Orchestras. In his prime he hosted regular radio shows in which he performed and promoted his own songs and those of his peers.
 
Savannah Morning News

(Savannah Morning News)

 
In the 1940s he founded Capitol Records, the first major record company on the west coast and a music institution for years to come. It emphasized quality recordings, fairness to composers and musicians in paying royalties, and the development of new talent.
 
As both a writer and a performer Mercer had a knack for the vernacular that charmed his audience and knocked down doors. Savannah justly claims him as its favorite son; his temperament and artistic sensibility were authentically Southern.
 
His Southern streak carried disadvantages. Like his fellow sons of the South Tennessee Williams and William Faulkner, Mercer was an alcoholic.
 
Overall, however, his background stood him in good stead. It enabled him to blend much of the South’s character into his music: its slow pace, the African-American songs he sought out in his youth, the folk music of his Scottish-American heritage.
 
He wove the landscapes and the sounds of his childhood into his lyrics—the huckleberries he picked as a child, the meadows and the rivers in which he played, the “whoo, whoo” of the trains that passed through town, the lilt of his mother’s Southern accent.
 
I champion American popular music of all eras. I’m conscious, however that we don’t have lyricists like Johnny Mercer today—versatile poets with an ear for the rhythms of American life and the verve to promote their songs with humor and intelligence. As a historian, singer, and member of the public I’m enjoying getting to know his music better. 

His song poems can tell stories as they do in “One for My Baby,” in which the narrator talks about his lost love to a bartender. They can act as traditional love ballads as in “I’m Old Fashioned.” Or they can string together images and sounds to convey a patchwork of emotions as in “Moon River”:
 
 Two drifters, off to see the world.
There’s such a lot of world to see.
We’re after the same rainbow’s end.
Waiting ‘round the bed.
My Huckleberry friend,
Moon River and me.
 
All of us should take time on November 18 to sing a Mercer tune and or/listen to some of the music of America’s Huckleberry Friend.
 
The Johnny Mercer Foundation’s web site has a “Johnny Mercer Jukebox” listeners can play. And Turner Classic Movies is featuring his film music every Wednesday during November.
 
“Blues in the Night,” my program with Alice Parker, will take place at the Green Emporium on Friday, November 20, beginning at 8:30 pm. Pizza, cocktails, and dessert will be served. Reservations are suggested; the restaurant’s number is 413-624-5122.
 
If you’d like a huckleberry recipe (one of my readers wanted one after looking at this post!), please see my post on Huckleberry Friendship Bars. Mercer lovers might also like to try the “Blues in the Night” barbecue sauce…….
 
twbluesweb
 

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Hooray for Hollywood!

Monday, August 10th, 2009

singingweb  

This post doesn’t come with a recipe–but it does relate to food.
 
My neighbor Alice Parker and I will provide a little dinner cabaret next Thursday, August 20, on the patio at Chandler’s Restaurant at Yankee Candle Company in South Deerfield, Massachusetts. 
 
Alice will be playing a borrowed keyboard–and I will be singing–from 6 to 9 pm as part of the restaurant’s 14 Years/14 Dollars anniversary celebration. Diners will get an informal barbecue supper and a chance to hear us perform for $14.
 
(Of course, people will probably want something to sip on and maybe a bite of dessert so the tab may come to a little more than that, but the evening is still a pretty good deal.)
 
Our show is titled HOORAY FOR HOLLYWOOD:  SONGS FROM THE SILVER SCREEN’S GOLDEN AGE. We haven’t finalized the program yet. After all, we wouldn’t want to lose our freshness! I do know it will include a little Gershwin; a little Irving Berlin; and several songs with lyrics by the wonderful Johnny Mercer, whose 100th birthday is coming up.
 
If you’re nearby, please join us and sing along. If not, belt out a few tunes as you fix your own dinner that evening.
 
For reservations call 413-665-1277.

Maple Musings (and Maple-Glazed Carrots!)

Sunday, March 22nd, 2009

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Pardon me if I wax slightly sappy in this post. I’m talking about maple syrup so a little sap doesn’t seem inappropriate.

I like to think of cooking as a folk science. The science part is indisputable. Most cooking tasks—whisking, boiling, baking—are simply applied chemistry. We read books to help us figure out just the right formulas to create using our culinary versions of test tubes. Sometimes we experience a scientific breakthrough and discover a new formula in the kitchen.

Nevertheless, many of our most beloved formulas for cooking have been handed down to us, like a family story or a favorite lullaby. Perhaps the best analogy is a folk song.

My neighbor, composer Alice Parker, uses this analogy a lot. She points out that we don’t know who wrote a song like “Wayfaring Stranger.” In fact, the very definition of a folk song is that the composer and lyricist are anonymous. A song like this belongs to all of us, and we re-compose it every time we sing it.

(A choir director for whom I once sang that very song at a Lenten service thought I re-composed it a little too much, in fact, but I stuck to my guns and my version of the melody.)

Folk songs cannot be copyrighted, although arrangements of them can. Similarly, it is impossible to copyright a list of ingredients, but one can copyright the words one uses in the directions for a recipe. We don’t value folk songs or recipes any the less because they are not “original.”

In fact, we often value them more because they have sprung up in different places and been modified as they go from singer to singer, cook to cook. We certainly value not having to come up with something completely new every time we get out the guitar or the saucepan–although we enjoy improvising on the songs and recipes we have received from others.

Musical tradition and culinary tradition are miracles we celebrate every day.

At this time of year I’m particularly grateful for the tradition of boiling down the sap of sugar maples. Just as it’s hopeless to pinpoint the very first person who ever opened his or her mouth and sang “I’m just a poor wayfaring stranger” (or “I am a poor wayfaring stranger” or any other version of this lyric) it’s impossible to figure out who first made maple syrup.

We assume it was a Native American since the original residents of New England were sweetening their food with maple long before Europeans arrived. Nevertheless, it’s hard to imagine how the first maple syrup came to be made. Did someone accidentally poke a hole in a tree that was near a cooking pot and then notice that the resultant food tasted extra sweet? We’ll never know.

I do know that my neighbors who have sugarhouses do what they do in large part because it is part of the history of their families and of this region.

I’m lucky to live in a place where a folk food tradition like maple still exists–where people are willing to do the hard work necessary to nurture the trees, maintain the sap lines, and boil (and boil and boil and boil) the sap. And I treasure the liquid amber they produce.

Here is another recipe that celebrates that tradition and the diversity of dishes one can make with New England’s folky, sappy mud-season staple.

mapleglazedcarrotsweb

Maple Glazed Carrots

I love stretching the uses of maple syrup beyond breakfast and dessert. These carrots get a lot of sweetness out of just a little syrup. (And they’re easy!) Feel free to use whole cut-up carrots instead of baby ones if you like.

If you want to add to the feast of flavors, add a little minced fresh ginger to the maple mixture—or toss some fresh dill on top of the carrots when you serve them. I think the dish is pretty terrific as is.

Ingredients:

28 baby carrots
2 tablespoons maple syrup
2 tablespoons sweet butter

Instructions:

Bring the baby carrots to a boil in a pot of lightly salted water. Boil them until they are ALMOST done. (This won’t take very long.) Put 2 tablespoons of the water in which they boiled in a small sauté pan. Drain the carrots, discarding the remaining water, and rinse them in cold water to stop them from cooking any longer.

To the 2 tablespoons water add the maple syrup and butter. Heat this mixture until the butter melts. Add the carrots and toss them in the liquid. Continue to cook over medium-low heat, covered but tossing frequently, until the liquid almost evaporates (about 5 to 10 minutes). Serve immediately. Serves 4.

Tinky Goes Yankee

Tuesday, March 3rd, 2009

tinkyankweb

 

I don’t usually put posts on my blog that merely link to other web sites, but today I’m making an exception. The new issue of Yankee magazine is now OUT—and it features an article on me, Tinky Weisblat. I’m the star of the March/April “Best Cook in Town” feature by veteran Yankee writer Edie Clark.

 

Edie called last fall just before the semi-final rounds of my annual Pudding Hollow Pudding Contest. She needed to interview someone THAT WEEK and hoped it could be I, preparing an original pudding recipe. I was a little taken aback since I had to test seven other puddings for the semi-finals, but I love being famous. So of course I said yes and scrambled together a recipe for something called Cozy Apple Pudding.

 

We had a lovely visit despite the chaos. One of Edie’s greatest assets as a reporter is that she seems like an old friend the minute she walks in the door. She worked and chatted with my mother and me as we cooked and even sat through a rehearsal of my signature song for the Pudding Contest, “Find Me a Man I Can Cook For” by my neighbor Alice Parker. Of course, Alice joined us for pudding.

 

I encourage you to run right out and buy an issue of Yankee. In it you’ll find Edie’s interview with me; my apple pudding recipe (made with apples plucked from the tree in my front yard!); and the recipe for one of my favorite entries in the Pudding Contest, Greek Eggplant Pudding by Nancy Argeris.

 

If you must read the article right away, you may look at it online, but I think I look a little thinner in the print version so naturally I want to steer you toward it!

 

Besides, it’s a great magazine with terrific taste in cooks…….

Epiphany (The Color Purple)

Saturday, January 3rd, 2009

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          With Epiphany only a couple of days away, I decided to try making a King Cake yesterday. I first learned about King Cake from French friends. The French enjoy a “Galette des Rois” on and around January 6. In France, the cake is mainly bought in bakeries. It is made of layers of puff pastry with almondy cream in between the layers.

          In Louisiana, this concoction became a simpler King Cake. Both cakes celebrate the arrival of the three kings at the manger to visit Jesus, born twelve days earlier. Both also contain a surprise—a bean or crown in France, a plastic Baby Jesus in Louisiana. Whoever comes across the surprise in his or her piece of cake becomes king or queen for the day. In Louisiana, that person is also responsible for bringing a King Cake to the next feast. (Natives of that state eat King Cake from Epiphany straight through to Mardi Gras!)

          Louisiana King Cake is basically a sweet, yeasty bread baked in the shape of a ring, festooned with toppings that reproduce the traditional colors of Mardi Gras–purple for justice, green for faith, and gold for power. I had never made King Cake before. I looked to one of my favorite sources, King Arthur Flour, for suggestions.

          I didn’t follow the recipe precisely, so I can’t blame KAF for the fact that my cake didn’t come out as well as I would have liked. (If you’d like to see the KAF recipe, visit http://www.kingarthurflour.com/shop/RecipeDisplay?RID=1169473862062.)

          Even so, I think I’ll try something a bit different next time I attempt one of these cakes. My cake didn’t rise very well, perhaps because of the cold weather. Worse yet, the overall effect was bland. My cooking may not be gorgeous as a general rule, but it is hardly ever bland!

          Although the cake wasn’t perfect, the meal during which we ate it was pretty darn terrific. My guests all cheerfully helped decorate the cake. Different people were assigned the tasks of dying the glaze purple, green, and gold. My neighbor Peter, who has a wonderful visual sense, came up with a very creditable purple. In fact, he suggested that I call this post “The Color Purple.”

          As a reward for his hard work, Lady Luck let Peter find the cake’s surprise. His piece included a quarter as I had neither a bean nor a Baby Jesus. (Don’t worry; I counseled my guests to chew carefully!) He is now King of Pudding Hollow—for at least the next day or two.

          The experience of sharing even my imperfect cake with friends reminded me of the other, equally important definition of Epiphany. The word also connotes a moment of revelation. Eating with friends and enjoying the gorgeous pinkish/purplish light of winter in New England made me feel part of something bigger, both social and natural. And that’s a perfect feeling on Epiphany.

Alice was in charge of the color green.

Alice was in charge of the color green.

The King of Pudding Hollow

The King of Pudding Hollow

A Sky Full of Epiphany

A Sky Full of Epiphany

 

Note from Tinky MUCH later:   I made a lovely king cake for Mardi Gras. Click here to see the recipe………..