Michelle kicked off 2020 co-writing songs for her next release with some old and new friends before her schedule took her back out on the road for her live shows. Her storied career is filled with milestones that include sold-out concert tours, twenty‐five Top Ten radio hits, more than forty major awards (including her 2011 induction into the Canadian Country Music Hall of Fame), and millions of records sold. She continues to tour extensively and is currently working on new music for her next studio release. Check out our interview with her below and her favorite poutine recipe!
Thank you so much for taking the time to talk with us Michelle. You've been able to sustain your career for decades. How do you think your sound has evolved? I’ve always brought a pop/R&B sensitivity to my music and in today’s country music, that is now more the norm so it has given me a freedom to create with less boundaries. After years of singing, I can hear a wider range in my voice and the creative freedom has let me explore that further. After years making music and probably a few more mistakes, is there any advice you would have liked to give your younger self? Follow your instincts. Trust yourself. Don’t second guess and over analyze everything so much.
At the end of the day, what do you hope is the message of your music? What do you hope people take away from your songs? Authenticity. I grew up in a farming community of 500 people, just across the Canadian border from Detroit and I hope that the listener feels like their getting to know me and where I come from and what makes me who I am through my songs. I write and record songs that I can relate to. Songs that have elements of my own life story in them. I also like to be positive and uplifting in my music although when a song can also bring you to your knees that’s very powerful to feel that kind of emotion through a song.
If you could record a duet with any country music star, who would it be? Keith Urban
When you are not touring, what do you like to do for fun? I love being with my husband and my family and my friends and just hanging out enjoying a great meal and catching up on what’s going on with everybody. I am on the road so much that when I’m not on tour I like to spend time gardening and doing home projects during the day and spending our evenings cooking and watching movies or just sitting on the front porch with Marco and our dogs. When we have extended time off, I love going to the beach and going to concerts.
From performing in front of thousands of fans to daily interviews and signing autographs, what food and drinks help you keep up your energy? My go to foods are chicken and vegetables. As far as a drink for keeping up my energy I do enjoy a great cup of coffee and lots of water is a necessity.
What is your favorite dish to cook? I love cooking marinara sauce with my husband’s recipe, I will make that for you another time. But this time for all my Canadian friends, I am making classic Poutine. After it’s prepared I like to add ketchup, vinegar and salt and pepper.
Is there anywhere you have wanted to travel or a restaurant you have always wanted to dine in that you have not yet? Or somewhere you can not wait to get back to? I have traveled around the world and my husband is Italian so the one place we can’t wait to go to is Italy. One food you sneak a little extra of when no one is looking? Cake and ice cream or anything with sugar.
After playing a late show, what is your go-to food? I love a great big salad with iceberg lettuce, tomatoes, onion and cucumber with a balsamic vinaigrette dressing. Is there anything that you don’t enjoy eating? I am not a big red meat eater. Aside from your passion for food and music, what's the one thing that really keeps you ticking? My passion for my family and my home. I love taking care of my husband and our dogs and keeping our home in order and peaceful. Finally, if you could be sponsored by one food/drink brand who would it be and why? As I sit here with my cappuccino with cinnamon, I do like my coffee! So if Starbucks, Tim Horton’s or Juan Valdez want to talk, just give me a call.
Real Poutine
An indulgence of fries, gravy and cheese. A Canadian specialty!
Ingredients 1 quart vegetable oil for frying 2 1 (10.25 ounce) can beef gravy or brown gravy 3 5 medium potatoes, cut into fries 4 2 cups cheese curds
Step 1 Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
Step 2 Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
Step 3 Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately. If you so desire top it off with white vinegar & ketchup along with a dash of salt & pepper.
Website: https://www.michelle-wright.com/
Twitter: https://twitter.com/thewrightmusic
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