DON’T STOP THE MUSIC...

 

Presently, there is a battle going on here at my desk...between Shama, my female cat, and me.  Shama is insisting on taking over the computer – my computer, by the way, not hers!  I think she believes she has a better tale to tell than I have.  She has a tail...I’m not sure about the “tale”.   Maybe she has a better story to tell...perhaps I’ll let her take over the keyboard next week, but this week I shall retain control!  Who is the boss in this household?  Okay! Okay! I know my place!  It’s not me!  Obviously, I’m a very slow learner if I’m only waking up to this fact now!  Remy and Shama are often snuggled up together on the bed, giggling about my denseness.

Sadly, on 20^th March, 2020, at the age of 81 years, country singer, songwriter, record producer, actor, entrepreneur Kenny Rogers shuffled off this mortal coil.  Fortunately, Kenny didn’t pack up his music and take it with him.  He left it behind for the rest of us to enjoy forever more.

After telling “Ruben James”...”Don’t Fall in Love with a Dreamer”...Ruben, who was unfairly referred to by some as the “Coward of the County”, did the exact opposite to what Kenny advised. 

Alas! Ruben James ran off with “Lucille”.

 “She Believes in Me”, Ruben yelled out at the inquisitive “Lady” next door who was furtively peeking through her curtains.  

“Ruby, Don’t Take Your Love to Town”, his constant pleas to his first love, had fallen on deaf ears.  Ruby’s excuse for running out on Ruben was she didn’t like the similarity of their names.  For her, it caused too much confusion.   

Rumour has it she ran off with “The Gambler”.  Very soon those two became like “Islands in the Stream”...with no one in between...

For years, from the late 50s forth, Kenny Rogers selflessly shared his wonderful music with the world; and, more particularly after he embarked on his very successful solo career.  However, he didn’t do it alone all of the time. 

Kenny took a gamble, and shared the stage and recording studios with others. His memorable duets with Dolly Parton and Sheena Easton remain dear to our hearts, especially when he sang side by side with the one and only Dolly. Even though he had told Sheena, “We’ve Got Tonight”... he wasn’t cheating on one with the other.

A memory of an evening back in mid-1995 at Collinsville’s Town and Country Hotel-Motel (now called ‘The Pit and Pony” in honour of the ponies that were once used, many years ago, to venture underground at the coal mine) always brings a smile to my face.

I was the well-patronised hotel’s cook, catering for the hungry hordes’ breakfast, lunch and dinner needs seven days a week. 

The tavern boasted a large public bar, which included four pool tables.  A doorway led to an expansive function/dining room that ran the length of the rear section of the hotel. The room also had a long bar, a further two pool tables, and four or five poker machines.  A small restaurant with seating for around 30 diners was off to the side of the main dining/function area.

Across a driveway at the rear of the building were...from memory....10, maybe 12, motel rooms, and the owners’ accommodation. 

Most weeks, at times twice a week, live musical entertainment from far afield, mostly country music artists, performed in the large room.  Those crowded nights were lots of fun, filled with great music, and happy patrons. 

One evening...I forget who the visiting performer and his backing group were...during one of their breaks, a local likely lad of around 21 years took over the mike.  He was the son of a couple who owned and operated the sole take-away shop up the street a bit. 

Grabbing his moment in the spotlight, the young bloke was prepared to make the most of his stolen moment...and make the most of it, he did. 

Full of Dutch courage, beer bravado, and/or rum spirit, perched on a chair in front of the microphone, the blonde-haired lad commenced singing Kenny Rogers’ “The Gambler”. 

At first nobody took much notice of him, but then the crowd realised they were witnessing a unique performance.  Unaccompanied, he had the lyrics and melody down pat.  He didn’t need musical backing.  

Everyone, including the visiting musicians, was held in awe of his rendition, proven by the lengthy applause he received at the end of his faultless interpretation.

The young fellow probably has forgotten that night, and his flawless, entertaining performance....but I haven’t.  

I can still see it as clear as if the spotlight is still beaming upon him... I can still hear his interpretation as if the microphone was switched on....

Some of the best times I've had in my life, to this point in time, were when I lived and worked in Collinsville...the coal-mining town in the coal-rich Bowen Basin, which contains Australia's largest coal reserves.    For me, such fun times will not be repeated, nor will they be replaced....

Addendum:  Prior to working at Collinsville's Town and Country Hotel-Motel, I was the chef/manager, in the employ of the Morris Corporation (aka Morris Catering), who held the contract with Mount Isa Mines.  Mount Isa Mines Limited operates the Mount Isa copper, lead, zinc and silver mines near Mount Isa, Queensland, Australia. as part of the Glencore group of companies.  My job, and that of my staff was to feed the hungry single miners, both in the Mess/Canteen, as well as supply meals to them at the mine..."Collinsville Coal"...plus manage the single men's quarters....accommodation. I had relocated, within the company, from Glenden,  In the early 1980s (a decade before I moved there) Glenden was constructed by Mount Isa Mines to provide accommodation for workers at their Newlands coal mine....and their families.  The town is 30kms from the mine.  

The family of one of my staff members owned a large cattle station between Collinsville and Bowen. When the pit ponies finally retired from mine duty in 1990, they spent their well-earned retirement years leisurely grazing on the cattle station, sharing their stories with the beef cattle   The pit ponies play a very important role in Collinsville's history.

Country Brekkie: Cook 4 bacon rashers, cut into 2-1/2cm pieces, until crisp; drain, leaving about 2tbls of drippings in pan. Add 1.2c chopped onion and 6c cubed frozen hash browns, or fresh potatoes, to pan; stir to coat in drippings; cook 2-3mins. Add 1/4c water; cover. Cook 15 mins or until soft; flip once or twice. When you let the potatoes sit without flipping, they get nice and brown; stir in 1minced garlic clove; cook 1min; season. Make 4 wells in spuds, exposing pan base; crack an egg in each. Cover pan; cook over low heat 8-10mins. Sprinkle shredded cheddar and bacon on top during last couple of minutes; sprinkle with chopped shallots; serve.

Breakfast Quesadillas: Whisk 6 eggs, 1/4c milk, salt and pepper; add ½  green capsicum, diced; stir to combine (If you prefer softened capsicum, sauté in a little butter before adding to eggs); set aside. In a large pan, melt 2tbs butter over med-heat; add egg mix; cook until no longer runny, stirring often; remove to a plate. In same pan, melt 2tbs butter over med-heat. Using 6 soft tortilla shells, place 1 soft tortilla shell in middle of pan. Top with shredded cheese, leaving a ½ inch border around tortilla. Spread eggs in an even layer on top of cheese, followed by bacon and a sprinkling of more cheese, if desired. Place second tortilla shell on top of egg mixture; lightly press down. Heat 2-3min on both sides, or until shell is slightly golden and cheese has melted. Repeat with remaining tortilla shells. Serve immediately. 

Country Oatmeal Cake: Preheat oven 175C. Grease or spray 9″ x 13″ cake pan with cooking spray. Mix 1c quick oats and 1-1/4c boiling water together bowl; set aside. Sift 1-1/3c plain flour, 1tsp baking soda, 1tsp salt and 1tsp cinnamon; set aside. In bowl of mixer, using blade attachment, mix 1/2c (113g) butter and 3 eggs together on medium speed for about 1min.  Add 1c light brown sugar, 1c white sugar and 1tsp vanilla; mix on medium speed until mixture is light and creamy – about 1min.  Add about half of flour mixture while mixing on low speed; followed by the soaked oats; then add other half of flour; mix on low just until the dry ingredients are incorporated. Pour the mixture into prepared pan.  Bake 30-35mins until toothpick inserted into the centre comes out clean.  While cake is baking, prepare topping:  Place 1c light brown sugar, 1/4c cream, 1/4c milk and 4tbs butter in pan over medium heat.  Stir, and bring to boil. Remove from heat; add 1c shredded coconut. Mix well with large spoon.  Spread mixture onto hot, cooked cake.  Place under grill for about 1min until topping starts to bubble, and the coconut begins to turn a golden colour; keep a close eye on it!!!  Serve cake at room temperature...or slightly warm.