You can’t help but be influenced by your parents taste in music. I sing along whenever Anne Murray tells sleepy Jean to cheer up, and there’s no stopping me if Billy Joel gets in a New York state of mind.
When Bearhand’s sister gave him a Toby Keith CD a few years back, it got a lot of air time on our Fraser Island holiday. The Big Sister, then three, declared a song called ‘Bullets in the Gun’ her favourite and requested it. Frequently.
Initially, I loved when she clapped and nodded along to the beat enthusiastically. It’s possible that my judgement was distorted by relief that she didn’t want the warped Wiggles cassette a mate had given us from her prehistoric childcare years. My relief was short lived when she started to sing along. Eventually, she knew every word…..
We rode across the border Down into Mexico. When you’re runnin’ from the law Ain’t that where everybody goes?
No harm done here, it’s always good to have a backup plan.
We came to a town With a name I couldn’t spell.
Geography and spelling can be tricky when you’re three.
She gave me what I came for In that Mexican motel.
Whenever she sang the song, Bearhands and I would append this line.
What do you think he came for, Daddy? I’d ask. We’d make all kinds of suggestions: Tortillas. Fajitas. Validated parking. A nice cold glass of lemonade. On Sunday night, I made a spicy pumpkin soup. I am almost certain this is what Toby Keith came to that Mexican motel for.
Spicy Pumpkin Soup with Mexican cream
1 butternut pumpkin (about 1.5kgs)
2 medium brown onions, diced
1 tsp ground cumin
1/2 tsp ground coriander
1 L chicken stock (you could use vegetable stock if you’re a herbivore)
2 dried chillies
For the Mexican cream:
1/2 cup sour cream
1/2 cup pouring cream
1 tsp lemon juice olive oil
First, make the Mexican cream by combining the sour cream, pouring cream and lemon juice. Stir well and refrigerate.
Deseed and peel the pumpkin, and cut it into 4-5cm pieces. Add the diced brown onion and olive oil to a heavy based pan and gently sauté until translucent. Add the pumpkin, spices, stock and whole dried chillies. Bring to the boil and reduce to simmer uncovered for an hour.
Remove from heat and allow to cool slightly. Remove the chillies, taste for spice. We prefer ours on the bitey side, so I left half of one of the chillies in the soup. Pour the soup into a food processor and puree until smooth. Return to the pot to reheat.
We’ve adjusted our musical tastes to accommodate the two tiny sponges that ride in the back of our car. And don’t get me started on music videos. That’s a rant best left to the parenting professionals (or people who don’t let their kids listen to songs with loaded lyrics).
did your parents’ taste influenced your music preferences?
what’re the chances of me making it through the year without being called to kindy for a special chat?
what DOES one head to a Mexican motel for?