I don’t understand how anyone can cook without a soundtrack. After all, the process of creating a recipe can be a sacred moment of art and discovery. Does this not warrant background music as powerful as when Charlton Heston raised his hands and parted the Jell-O?
There is no doubt in my mind that I am far more creative in the kitchen when inspired by a great soundtrack.
How can someone bake holiday cookies without the strains of Nat King Cole’s Christmas Song filling the air, or Chanukah latkes without Adam Sandler’s Chanukah Song or Dreydel Dreydel Dreydel wafting above? Is it possible to bring forth into the world an elegant masterpiece like that soulful soufflé without the strains of Bach or Beethoven?
And who would even attempt a perfect pot roast without the sound of Motown in the background. Not me; that’s the sure!
It isn’t just about setting the mood it’s also about generating a cooking energy. Bopping to the beat lifts and inspires one to greater heights and gets those endorphins geared up.
In the end we all need inspiration and where we acquire it is personal I guess.
Yet, music and food just seem to fit so well. When there is music playing it fills the air with the sounds of another’s genius. This makes me want to be a part of that creative process.
Oh, I know you’re thinking, “Seriously Norma, Bach and a soufflé, can you honestly equate them?” Or even use them in the same sentence actually?
To that I would answer a resounding yes.
Cooking is a form of art after all. How gratified to know your art inspires.
Why I’ll bet Bach’s mother cooked his favorite guinea hen to the melodic strains of the Brandenburg Concertos filling her home. Perhaps it even sped up the process a bit for both of them.
The great thing about cooking is that it is one art form you can eat afterward.
Da Vinci may be a feast for the eyes, but Wolfgang Puck’s lox and cream cheese pizza, need I say more?
Watching a Mel Brooks film delivers great laughter, a crucial component of our existence, but damn a perfect lasagna now that’s art, too. Perhaps a chorus of Springtime for Hitler as we batter our schnitzel?
Or the wonderful and happy sounds of Sammy Davis Jr. singing The Candy Man while dipping strawberries in chocolate?
I’m just saying that when we create we are usually alone with our Muse, so why not add a divine element to the process by enhancing it with music?
Can you actually make homemade pizza without listening to Dean Martin and the strains of That’s Amour?
The great Edvard Hagerup Grieg, Norwegian composer once said, “I am sure my music has a taste of codfish in it.” Possibly because his wife or mother cooked codfish as he composed. I’d bet on it.
Obviously I am not the first to see the relationship here.
For me cooking is a major part of the holiday season and enhancing that festive spirit or any day spirit only makes things even better.
So next time you’re even making a peanut butter and banana sandwich prepare it to the sounds of Elvis wailing Jailhouse Rock and see how much better it tastes.
Breakfast Biscuit Sandwiches
1 cup of shredded cheddar cheese
4 pieces of crispy cooked bacon
Eggs
Salt and pepper
Bisquick mix
1 tablespoon chopped chives or scallions (optional)
Make the recipe for drop biscuits on the Bisquick box. I usually double it.
After mixing together add bacon, cheese and scallion or chives.
Form them approximately the size of a baseball
Bake.
When done, fry or scramble an egg
Cut sandwich open and add egg in middle.
I have also added a tomato or cucumber.
It works great for a simple breakfast, or to go. Also a delicious option for brunch.
NormaZager.com 