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Posts Tagged ‘Led Zeppelin’

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Maybe 30 years ago I read Katherine Paterson’s brilliant Bridge To Terabithia*. There was a note at the end which said the illustrator drew the pictures while listening to the music of the Beatles. (To see one of Donna Diamond’s beautiful drawings from that book, click here.) Her work was so ephemeral and dreamy, and I was not surprised to learn of the particular musical influence. I’d bet you aren’t either.

In my Advanced Studio Art class in high school we always had the radio on, set to a local station, while we drew. My work was inevitably co-authored by Mister Mister, Heart, and Dream Academy. By college I’d graduated to Belinda Carlisle and MC Hammer.

lady speed stick

This is a Lady’s Speed Stick. Hammer would be proud.

Sometimes I listen to music while doing busy work like cutting and freezing produce. Once I wrote to Gourmet Magazine** and told them I spent the afternoon slicing organic strawberries while accompanied by Led Zeppelin. It was a solid choice, I thought. Gourmet agreed. They printed my letter.

But back to the vein of Donna Diamond, Bridge drawings, and the Beatles; and me, my drawings, and late ’80s power ballads: I think the music I’m listening to when I’m creating has a hand in the product. That includes cooking. This past few weeks I’ve needed some deep rest—soul-core rest. Aside from sleeping, that means comfort food; and in my case, making it.

First I went to my farm and bought some local, low-spray, ripe peaches. Then I sliced them and tucked them into a butter crust, latticed and sprinkled with demerara sugar. My co-author was The Carpenters. I felt like I was moving not through air but through Karen’s exquisite honey-colored contralto. That was a mellow-tasting pie, indeed (there it is above).

A couple of days ago I became oddly obsessed with a recipe I’ve had for years but have never made: blackberry brown-sugar cake. I took some liberties, since it was to be a breakfast or teatime cake for me, not a celebration cake for others. Omitted the buttercream and jam and half the sugar, swapped in some olive oil for part of the butter and whole-wheat pastry flour for some of the all-purpose. The recipe also called for ground walnuts and a little sugar at the base of the pan, but I didn’t have any walnuts, so I used hazelnuts instead. They were so heady and delicious that going forward I’ll never use walnuts. I topped the cake with tangy, organic plain yogurt and blackberries I’d just picked at the farm. The result was subtle and moody and surprising.

Nat ‘King’ Cole made this cake with me. You might not be able to tell by the photo, but you’d know for sure when you ate a slice.

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*The movie is rubbish.

**Requisite whimper that they’re gone. 😦

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