That enchanting blur you saw flying across Chicago the other day was Nora O’Connor, moving from a daytime recording session with her all-star band the Flat Five (or maybe the legendary Mavis Staples), to a nighttime gig singing with Andrew Bird (or maybe Robbie Fulks or Neko Case), to the airport to fly to New York (or maybe L.A.) to play guitar and sing on Fallon (or Conan) with The Decemberists (or Iron and Wine). She’s been called Chicago’s secret weapon, but the secret is out of the bag, so let’s just call her a weapon, or better yet an arsenal. After all, she is armed with a sweet voice, killer pitch, and reliable chops on guitar, bass, and percussion, enabling her to leap effortlessly from session to session, gig to gig, and instrument to instrument.
Paste chatted with O’Connor as she embarked upon a European tour with The Decemberists, with whom she is playing guitar and singing. And eating bread. Lots of bread. As a highly sought-after back-up musician, O’Connor has spent a substantial amount of time on the road, and she has some good tips for gig-day dining (“keep it brothy”). While we appreciate her words of wisdom about eating on the road, we especially appreciate her ad hoc recipe for the risotto cakes she loves to make when she’s back home. What’s her secret? She shares it generously: “You need to let that shit caramelize.”
Paste: You’re at a truck stop, you’re starving, and you have five minutes to assemble a meal. Describe that meal.
Nora O’Connor: Lately, truck stops have a better selection of granola bars, power bars, meal replacement bars (so many names). I would scan those first and then check the scary fruit bowl on the counter to see what looks least waxy. I like to think this will hold me over until I can get a hot meal. If I know it’s gonna be a long stretch I’ll grab some nuts and jerky too!
Paste: When you’re traveling, what food from home do you crave?
NO: I miss my salad dressing. I have a couple of very simple recipes. Decent extra virgin olive oil is very nice but no need to be too bourgeois-y. I like a simple lemon juice, olive oil, kosher salt, and pepper dressing. But if I’m feeling ambitious I’ll combine champagne vinegar, olive oil, Dijon mustard, garlic or shallots, honey, salt, and pepper in a mason jar. Shake and pour. I don’t measure, just a lil’ this and that. That’s why I’m a horrible baker.
Paste: Do you have any superstitious pre-show drink rituals?
NO: Yeah, don’t get drunk Nora! Actually, 99% of the time I will have a glass of wine while I’m putting on makeup before the show. I like my whole ritual of makeup and hair curling, it kinda calms me down, and the wine—that helps too. If I’m not still learning the songs for that night’s show I like to listen to other music I can harmonize with, like Cody Chesnutt.
Paste: Do you have any secret special singing concoctions?
NO: If my voice is fried (or my nerves), I love a hot toddy: hot water, bourbon, lemon, honey, and a dash of cayenne pepper.