Rick and I watched “Woodstock” over the weekend. Live footage of the three days that rocked the world. What a time that was. Rick was there, even more amazing. For me, a bit younger and on the west coast, I only felt the good vibrations vicariously, but it definitely was the place to be that magic summer in 1969. Makeshift stages erected in a pasture gave way to some of the most incredible music, in my opinion, ever.
To say I remain connected to the music of that era would be diminishing my feelings about it. Jim Morrison, Janis Joplin, Jimmy Hendrix all long gone, but their legacy, their music rings in the ears of all of us privileged enough to share that time with them.
Young people in 1969 were rather wild and free. Men’s hair hung down past their shoulders, facial hair was pretty much the norm, and beautiful women in tie dyed dresses wore flowers in their hair. Drugs certainly were a piece of the puzzle, but despite the communal buzz these were people committed and passionate about the world around them for the most part. Boys were returning from Viet Nam men. Many emotionally or physically scarred, if lucky enough to return at all. A time to protest and a time to love, two most unlikely bed partners.
Music shifts and changes through the decades as rapidly as the inhabitants of those decades do. You realize time is passing when you find the only songs you know the words to are only played on PBS and the people singing them now look more like your grandparents once did then freedom fighters. No matter how snowy the roof however, there’s still fire in the stove. I caught James Taylor on the tube the other night and sat down, dish towel in hand, and listened for a half an hour until he left the stage. I’ve seen him in concert, as well as Carly Simon when they were together. Seems like a long time ago, probably because it was. Funny how songs popular so many years past can dredge up memories created during that time. Old loves, crazy nights, weddings, and friends perhaps gone now or lost along the way.
I don’t know how to categorize music now exactly. It’s sort of a mixed bag. Beyonce is a force to be reckoned with. Rick thinks Shakira sparkles, but I have a feeling that’s not because of her high notes. I lean towards Pharrell Williams and Ed Sheeran.
Over the years I’ve switched teams often, going from Country to Hard Rock overnight. While married to my ex, a dyed in the wool Texan, country was the flavor of the week. Both of us shared a love of Credence Clearwater, Hank Williams Jr. and Stevie Ray Vaughn, as well as the contemporary artists showing up in the Nashville scene at the time such as Alan Jackson and Garth Brooks. While living in Alabama I believe I played “Thunder Road” so often I actually wore out the CD.
Tastes in music are so personal. For some opera moves them to tears, for others classical sets the mood. There are times when I lean towards classical music. Debussy’s Clair de lune, for example, reminds me of sitting on a sand dune overlooking the ocean immediately upon hearing the notes. Each of interprets what we hear differently as well, I believe. For some people classical pieces might seem disturbing or dark at times, for other highly emotional and stimulating.
These days my radio is tuned to a local station featuring songs from the Eagles, Eric Clapton, The Rolling Stones, and others of their generation.
Another oldie but goodie for me is Steven Tyler. The man keeps recreating himself. Always he was colorful, but now I understand he’s even throwing his cowboy hat (I’m sure it has feathers and a scarf) in the ring and going country. Who knew?
The deck people are coming to redo our deck in a couple of hours and so I’ll end on that note, if you will. This salad is so fresh and pretty. Gather up whatever you have in your crisper and toss it in. Yum. I love edamame. Healthy and delicious, sometimes I’ll have a bowl of the wee beans for a snack.
Fresh From the Garden Salad with Edamame
2 large yellow tomatoes
2 large red tomatoes
1 English cucumber, sliced thin
2 large radishes, sliced thin
1/2 cup edamame
1/2 cup thinly sliced red onion
2 Tbsp. fresh basil, chopped
Cook endamame and allow to cool. Assemble all ingredients and toss with chilled dressing.
1/2 cup olive oil
1 1/2 Tbsp. lemon juice
1 tsp. dried oregano
1/2 tsp. dried basil
1/8 tsp. red pepper flakes
1 cloves garlic, minced
1 Tbsp. red wine vinegar
1/4 tsp. salt
1/2 tsp. sugar
1/4 tsp black pepper
Whisk together all ingredients. Refrigerate for 1 hr. at least before tossing with salad.