If you are a fan of country music, you might be familiar with the song “I Love This Bar” by Toby Keith. It is one of his most popular and successful songs, reaching number one on the Billboard Hot Country Singles & Tracks chart in 2003. But do you know the story behind the song and what inspired Keith to write it?
According to Wikipedia, Keith wrote this song with his friend and fellow songwriter Scotty Emerick. They were inspired by a bar they visited in Syracuse, New York, where they saw a diverse crowd of people having fun and enjoying themselves. They decided to write a song that celebrates the bar culture and the sense of community it creates.
The song describes various characters that frequent the bar, such as bikers, yuppies, college kids, soldiers, and farmers. Keith sings about how he loves the bar for its atmosphere, music, drinks, and friendly staff. He also mentions some of the features of the bar, such as a jukebox, a dance floor, a pool table, and a big TV screen.
The song’s title also inspired a chain of restaurants owned by Keith named Toby Keith’s I Love This Bar & Grill. The restaurants feature live music, memorabilia, and southern-style food. The first one opened in 2005 in Oklahoma City, Oklahoma, and since then more than 20 locations have been opened across the US.
You can listen to the song on Spotify or watch the official music video on YouTube. You can also read more about the meaning behind the song on this website. If you love this song as much as Toby Keith loves this bar, you might want to check out his other hits from his album Shock’n Y’all, such as “American Soldier” and “Beer for My Horses”.
See alsoAnnie’s Song by John Denver
Healthy pickled beets
Eight large, fresh beets
one cup vinegar
half a cup of sugar
one and a half tsp whole cloves
One and a half tsp whole allspice
Half a teaspoon of salt
* Instructions:
Beets: scrub, then cut off tops to 1 inch. Put in a Dutch oven and cover with water. Heat till boiling. Simmer, covered, for 25 to 30 minutes on low heat, or until tender. Take out of the water and let cool. After peeling and slicing, put the beets in a basin and reserve.
Add the vinegar, sugar, cloves, spices, and salt to a small saucepan. Heat until boiling, about 5 minutes. Drizzle over the beets. For at least one hour, refrigerate. Before serving, drain.
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