Vintage 1960s Music I Want to Hold Your Hand

I Want to Hold Your Hand

I Want to Hold Your Hand is a song written by John Lennon and Paul McCartney, of The Beatles and recorded on October 17, 1963. It was the first Beatles record to be made using four-track equipment.

          With advance orders exceeding one million copies in the United Kingdom, I Want to Hold Your Hand would have gone straight to the top of the British record charts on its day of release (November 29, 1963) had it not been topped by the group's first million-seller She Loves You, their previous UK single. They waited two weeks to release, I Want to Hold Your Hand which stayed at # 1 for five weeks and remained in the UK top 50 for 21 weeks. The song was re-released on December 6, 1982, in the UK.

          It was the group's first American #1 hit, entering the Billboard Hot 100 chart on  January 18, 1964, at number 45 and starting the British Invasion of the American music industry. By February, it topped the Hot 100 and stayed there for seven weeks before being replaced by She Loves You. It remained on the Billboard chart for 15 weeks. I Want to Hold Your Hand became the Beatles' best-selling single worldwide selling more than 12 million copies. 

             The Beatles came to America for the first time on February 7,1964, greeted at the airport by screaming fans. I Want to Hold Hand was the #! song in the country at the time, and it stayed on top for seven weeks. Their next single released in the US was She Loves You, replacing it at the top.

 

An Added note

Paul McCartney and John Lennon wrote I Want To Hold Your Hand at the request of their manager, Brian Epstein. He wanted them to write something for the American market which they had yet to break into.

 

Enjoy your walk down memory lane with this live performance on The Ed Sullivan Show on 2/9/64.

https://www.youtube.com/watch?v=jenWdylTtzs

 Easy Turkey Recipe

 

1 Turkey (10-12 pound), giblets and liver reserved

Apple, carrot, onion chopped, and fresh herbs

Butter, salt, and pepper

Start by preheating the oven to 325 degrees F. Use some paper towels to dry the turkey after scooping out the cavity. Take salt and pepper and season both inside and outside of the turkey. Fill the cavity with chopped vegetables and herbs.

Take a roasting pan and put the turkey with the breast side facing upwards. Use melted butter and brush evenly over the turkey. Cover it with foil and roast for around 2 hours. Take it out and put some more melted butter over your turkey after opening the foil.

Raise the temperature of the oven to 425 degrees F and roast for one more hour. Use an instant-read thermometer in the thickest part of the meat and check for 165 degrees F.

Allow resting with foil intact for 30-45 minutes before carving.

Vintage 1960s Food Peas Juliette

 

Peas Juliette 

I loved this as a kid, begged my mother for it every week. I modernized it, making it healthier by using frozen peas instead of canned, using brown rice instead of white, and omitting the cornstarch. It tastes better than the picture looks! Here is the original recipe.

 

1 1-lb. can Del Monte Brand Early Garden Peas
1/3 cup chopped onion
3 tbsp. butter or margarine
1 tbsp. cornstarch
1/4 cup chopped pimiento
3 cups hot cooked white rice
1 6 1/2-oz. can chunk style tuna (in water), drained and flaked
1/3 cup shredded Parmesan cheese
salt and pepper

 

Drain peas, reserving liquid. Sauté onion in butter or margarine till tender. Add cornstarch dissolved in liquid from peas. Cook, stirring constantly, till thickened. Add peas and pimiento; heat. Combine hot rice, tuna, and cheese. Season to taste. Pack into 1-qt. ring or other simple molds; turn out on a hot serving dish. Serve with hot peas mixture, as shown.