Every Royal Family Member’s Favorite Foods In 17 Minutes –  Hw

Have you ever wondered what each member of the royal family actually likes to eat? The answers range from surprisingly simple to genuinely weird. Let’s go through every member of the royal family and find out what they really eat. Starting with King Charles. King Charles’s favorite dish is pheasant crumble pie, which features poached pheasant in rich gravy topped with a Parmesan bacon crumble.

He’s also invented his own dishes, including something called grucker, which is musaka made with grouse instead [music] of lamb. Charles is obsessive about eggs. He has seven boiled eggs prepared for him each morning, cooked at slightly different times, and [music] he tastes each one until he finds the one with the perfect consistency.

The others get discarded. He will only eat eggs that have been cooked for precisely 4 minutes. And on weekends, he sometimes indulges in cheesy baked eggs. He’s equally particular about fruit, and he travels with his own organic food from Highrove, his country estate, including his own plums, which he insists on having at breakfast wherever he goes.

Two plums would be sent in each morning, and he would eat one and send the other back to be saved for later. When former royal chef Darren McGrady tried sending just one plum to save time, Charles noticed immediately. The king rarely eats lunch at all, he skips it entirely most days, which means breakfast [music] is the most important meal of his day.

And when he does sit down for dinner, his favorite is wild mushroom risotto, often served with a rack of lamb. Queen Elizabeth II. Queen Elizabeth was not a foodie and she ate to live rather than live to eat. But when it came to certain foods, she was deeply particular. Everyday for nearly 90 years, she ate the same thing for afternoon tea, jam pennies.

These are small circular sandwiches made with white bread, the crusts removed and filled with a thin layer of jam. The jam had to be made from strawberries grown at Balmoral, her Scottish estate. She also had strict rules about what she wouldn’t eat. Garlic and onions were banned from royal kitchens when she was dining because she found the smell undignified.

And her sandwiches could never have pointed corners, only rounded edges, following a tradition that pointed shapes resembled coffins [music] and brought bad luck. Her favorite cake was chocolate biscuit cake, and she loved it so much that a slice would travel with her wherever she went, so she could finish it over several days. She never asked her chefs for recipes, but she made an exception for this one dessert.

[music] For snacks, the queen’s go-to was mangoes. She could tell you exactly how many were in the fridge at Buckingham Palace at any given [music] moment. Prince Phillip. Prince Philillip was the foodie of the couple and he loved to cook. He traveled everywhere with his own electric glass litted frying pan [music] so he could make his usual breakfasts of bacon, eggs, sausages, and even kidneys.

He attributed his longevity to these hearty breakfasts, which also included scrambled eggs with smoked [music] hadock and omelets with bacon. At Balmoral, Philip would grill outdoors up to five times a week, cooking salmon, game, and venison for the family. He took great pride in fish he caught himself from the river D [music] and he would personally decide how each salmon was prepared.

His favorite dish was salmon kulibak, a Russianstyle salmon pie wrapped in pastry. He also had his own signature recipes including mushrooms alak creme which featured whole mushrooms simmered in cream sauce and topped with croutons. Unlike the queen, Philip had a broad palette and enjoyed spicy foods. He was known to wander into the kitchen late at night looking for a snack.

Once dressed so casually that the chef mistook him for the gardener. Queen Camila. Queen Camila’s favorite food [music] is baked beans on toast. And it has to be Hints. Her second favorite is fish and chips wrapped in paper. And she says you simply cannot beat proper fish and chips. For breakfast, Camila enjoys cheesy baked eggs.

But her favorite snack is stranger raw peas straight from the garden. She takes all her grandchildren down to pick them and they spend hours eating peas together. When asked [music] what she’d want for her last meal, Camila’s answer was elaborate. Her own homegrown asparagus with lots of butter, dova soulmuner, ratt potatoes [music] with broad beans and peas, bitter chocolate ice cream with strawberries and clotted cream, and a good glass of red clarret.

She’s also admitted that cooking disasters are not uncommon in her kitchen. She said she could fill a book with things that have ended up incinerated in the Argo. Prince William. Prince William’s favorite meal is roast chicken, which his wife Catherine makes for him regularly at home. [music] His favorite dessert is brownies.

But he has one rule. Never put nuts in a brownie. Catherine learned this the hard way. William struggles with spice and can barely handle anything beyond mild, which creates problems at dinner because the rest of his family loves heat. When Catherine makes curry at home, she has to prepare different versions for different family members.

He and his son George prefer theirs mild, while Catherine and Charlotte like it hot. Growing up at Kensington Palace, William’s mother, Diana, would let him and Harry eat hamburgers and fried chicken on Saturday nights in front of the TV. It was her way of giving them a normal childhood, and those comfort foods stuck with him.

Shepherd’s pie was another childhood favorite that he still loves today. William is also a big sushi fan. He and Catherine were spotted eating oysters during a visit to Prince Edward Island in Canada, and he said they both love sushi. Princess Catherine. Princess Catherine loves spicy food, and the hotter the better.

When she makes curry at home, she prepares separate batches. No spice for the younger children, medium for William, and hot for herself. Her daughter Charlotte can handle more heat than her brothers. Catherine has said that curry and teriyaki salmon are her two favorite meals to cook. Catherine’s favorite dessert is [music] sticky toffee pudding, the classic English sponge cake with dates and sweet toffee sauce.

She also has a more unusual preference, kidneys. When a 109-year-old nursing home resident mentioned loving them, Katherine surprised everyone by [music] saying she loves kidneys, too. Catherine does most of the cooking at home, and she makes homemade pizza, pasta, and curry with the children. Their family signature dish is cheesy pasta made from scratch, where the children divide up the tasks.

One stirs the flour, one adds the milk and butter. They love making pizza [music] dough because they enjoy getting their hands messy. For her first Christmas at Sandringham, Catherine was nervous about what to give the queen as a gift. She decided to make her grandmother’s recipe for marrow chutney and was delighted to see it on the dining table the next day.

Prince Harry. Prince Harry grew up on mac and cheese and cottage pie at Kensington Palace, and those childhood favorites never left him. He’s loved Nanimo bars since he was young. These are Canadian layered desserts with a chocolate top, [music] custard middle, and crumb base. And when he and Megan attended an event at Canada’s High Commission in London, they asked if they [music] could take a plate of them home.

Since moving to California, Harry has become a regular at In-N-Out Burger, and the staff know his order. He’s also developed a taste for poutine, the Canadian dish of fries topped with cheese curds and gravy, which Megan introduced him to during her years filming in Toronto. For breakfast, [music] he’s become a waffle convert, thanks to his son, Archie.

The late queen sent Archie a waffle maker for Christmas. And now Megan makes up a beautiful organic mix in the waffle maker each morning. Archie loves waffles so much he wakes up saying the word. Meghan Markle. Meghan Markle’s comfort food [music] is pasta, and she said she could eat it everyday and never get bored.

Before becoming a royal, she was known for her healthy eating and often shared recipes on her lifestyle blog, The Tig. Her go-to breakfast was steel cut oats with bananas or eggs and toast on weekends. During the week, she ate vegan, then allowed herself more flexibility on weekends. Megan [music] loves to cook and used to host dinner parties where her signature dish was slow [music] roasted salmon.

She’s also a wine enthusiast who appreciates a good glass of red. [music] Her guilty pleasure is French fries, and she’s said a good French fry is hard to [music] beat. When it comes to poutine, the Canadian specialty, she’s particular about the cheese curds. They have to squeak when you bite into them, and that’s how you know you’ve got the right kind.

Princess Anne. Princess Anne has the most eccentric pallet in the royal family. Like Catherine, she [music] loves kidneys. She also enjoys haggis and is partial to kippers, the smoked herring traditionally eaten at breakfast. [music] She even sent a letter to Fortune Kippers, a 140-year-old company in Yorkshire, expressing her appreciation for their product.

Perhaps [music] her strangest habit is keeping a bag of frozen chalk ices in her car to serve to guests. It’s unexpected, but perfectly an she’s practical about food and eats what’s available without [music] fussing. Her approach to meals mirrors her approach to everything else. No nonsense, no complaints. Get on with it. She’s a strong supporter of British farming and game, eating whatever is in season from local estates.

Prince Edward. Prince Edward’s favorite food is what he calls balmoral butties, which are bacon sandwiches named after his mother’s Scottish estate. A butty is a classic British [music] sandwich, usually made with slices of white bread or a roll filled with generous amounts of bacon.

Some add butter, ketchup, or brown sauce. Edward’s version is named after the castle where the royal family spends their summers, making it a sentimental favorite as much as a culinary one. He and Sophie both enjoy cooking at home, and they previously put out an advertisement looking for a household cook to help with daily meals.

The job description emphasized preparing healthy, balanced food for their family. Sophie, Duchess of Edinburgh. Sophie focuses on Mediterranean style eating with lean proteins, fish, and fresh vegetables, but she’s not above a good indulgence. One night in Edinburgh, she and Edward [music] were craving a late night snack after arriving back at Hollywood Palace.

Their solution? Sending their chauffeur to the nearest chip shop for two hadock suppers with plenty of salt and vinegar. It’s the kind of simple, greasy pleasure that proves even royals get late night [music] cravings. Sophie also loves sweet treats. She’s been photographed decorating cookies and enjoying cupcakes, and she’s a fan of soft serve ice cream.

Both she and her son James have been spotted toasting marshmallows together. In summer, the family enjoys barbecues at Bagshot Park with grilled meat and fresh fish from Edward’s fishing trips. Princess Beatrice. Princess Beatrice loves sushi more than almost any other food. When she started exploring plant-based eating, she admitted that sushi was the hardest thing to give up.

So, she was thrilled to discover that vegan sushi with avocado was almost as good as the real thing. For her 31st birthday, she [music] hosted a party with an entirely plant-based threecourse menu, including a dairyfree cake. It was a reflection of her interest in healthier eating, but she’s not a strict vegetarian.

Recently, Beatrice was photographed [music] enjoying a club sandwich at a chain cafe in London with her sister Eugenei. It featured chicken, avocado, tomato, and vegan pesto and cost less than £10. Her husband keeps smoked salmon in their fridge at all times because it’s easy and healthy after a long day of work. Princess Eugenie.

Princess Eugenie is more open about her love of indulgent foods than her sister. Pizza and chips are among her favorites, and she loves Italian restaurants in London’s Soho neighborhood. When she worked at an art gallery, she would try to grab healthy lunches from a nearby spot called the Detox Kitchen.

But she couldn’t resist the fresh croissants that came in each morning from the waitros next to her gym. For dinner, she sometimes cooks at home, but she’s just as happy ordering delivery pizza. Her favorite drink is vodka [music] soda with loads of lime. At her wedding to Jack Brooks Bank, the food was deeply personal. The third reception featured food stalls with Argentine beef in memory of her grandmother, rice dishes from Nicaragua, where Jack proposed, and crepes from Switzerland to represent Verbia, where the couple first met on a skiing

holiday. Zara Tindle. Zara Tindle is an Olympic equestrian, and she approaches food like the athlete she is. Her go-to breakfast for years has been Greek yogurt with honey at 7:00 a.m., sometimes with a piece of fruit, eaten before early morning workouts on the exercise bike at their Gatkam Park estate.

For lunch, she keeps things simple. Soup and a sandwich or eggs on toast. She doesn’t believe in dieting, but tries to eat well and avoid too many carbohydrates or sugary foods. Since having her three children, Zara has stopped eating red meat entirely. But she’s not against the occasional indulgence.

She and her kids love treating themselves to ice cream, and the family enjoys burgers together at home. Like her mother, Zara is practical about food and loves a good British picnic with classic fair, sausage rolls, bread sticks, and fresh fruit. Prince George. Prince George’s favorite meal is spaghetti carbonara, which is [music] surprisingly sophisticated for his age. He also loves pizza.

His mother has joked that he takes full advantage whenever pizza is available at sporting events. At the Rugby World Cup in France and the Ash’s cricket match, George was spotted tucking into slices with enthusiasm. This seems to be a tradition passed down from his grandmother Diana, who would let William and Harry eat their favorite foods in front of the TV on Saturday nights.

George also loves spaghetti hoops, the tinned pasta that his father revealed during a visit to a food charity. It’s proof that even future kings enjoy simple childhood comfort foods. For breakfast, George eats apples and cereal with his siblings. When the family makes curry together, George prefers his mild like his father rather than the spicy version his mother and sister enjoy.

Princess Charlotte. Princess Charlotte has the most adventurous palette of the whales children. She loved olives from the time she was a toddler, which her parents found unusual for such a young child. Olives are often considered an acquired taste, especially for children, but Charlotte took to them immediately.

She can also handle spicier food than her brothers. When the family makes curry together, Charlotte’s version is closer to her mother’s hot preference than the mild version George and William prefer. Charlotte helps her mother cook at home, making pizza dough and cheesy pasta with her siblings.

She also loves pasta in general, sharing her brother’s enthusiasm for Italian food. Prince Lewis. Prince Lewis is the [music] vegetable lover of the Wales children. His favorite is beetroot, which his mother revealed during a TV appearance with Mary Berry. The family grows carrots, beans, and beetroot in their garden, and Louis absolutely loves beetroot.

It’s an unusual favorite for a child, but Louis has always been the most unpredictable of the three Wales children. He also shares his cousin Archie’s obsession with waffles. Like his siblings, he helps his mother cook at home, and he loves making pizza dough because he enjoys getting his hands messy. For breakfast, Lewis eats apples and cereal with George and Charlotte.

Despite his love of beetroot, he’s not immune to the simple pleasures of childhood comfort food. What becomes clear looking at the royal family’s food preferences is just how ordinary most of them are. A king obsessed with finding the perfect boiled egg. A queen who ate the same jam sandwich everyday for 90 years.

Princes who can’t handle spice. a princess who serves chalk ices from her car. For all their palaces [music] and privilege, when it comes to comfort food, the royals aren’t so different from anyone else. Which of these surprised you the most? Let us know in the comments. Thank you so much for watching and please like and subscribe to see more like

QQ4 Bob Dylan and Keith Richards have been close friends for nearly 40 years. The friendship began on a live television program in November of 1986 in the 11 seconds after Bob Dylan called Keith Richards music derivative on camera. Keith Richard’s response to that assessment, one sentence said without anger, without performance, with the specific directness of a man who has nothing to prove and knows it made Bob Dylan laugh.

Then made Bob Dylan go quiet. then made Bob Dylan say two words that people who know Bob Dylan say he almost never said to anyone. This is the story of those 11 seconds and the 40 years that followed them. The program was a live music interview special broadcast on an American network on the evening of November 3rd, 1986. The format was simple.

Two musicians, a host, an hour of conversation about music and the state of it. The producers had assembled the pairing of Bob Dylan and Keith Richards with the specific calculation of television producers who understand that two people with equally strong and potentially incompatible views about what music is and what it should do will produce better television than two people who agree about everything.

The calculation was correct, though not in the way the producers had anticipated. Bob Dylan was 45 years old in November of 1986. Bob Dylan had released Empire Burlesque the previous year and had been on the road for most of the intervening period as part of the True Confessions tour with Tom Petty and the Heartbreakers.

Bob Dylan was in November of 1986 in one of the most prolific and restless phases of a career that had consisted almost entirely of prolific and restless phases. A career that had moved through folk, rock, country, gospel, and back again, that had been declared finished at least six times by the music press, and at each time continued with the serene indifference of a river to the opinions of people standing on its banks.

Bob Dylan had been redefining what music could be. Since 1962, Bob Dylan had invented and reinvented himself so many times that reinvention had become his defining characteristic, not in the superficial sense of a performer changing costumes, but in the deeper sense of a musician who had never allowed his work to settle into a form that could be anticipated or categorized from the outside.

Bob Dylan understood influence and originality and the relationship between them better than almost anyone alive in 1986. Bob Dylan had spent 24 years thinking carefully and specifically about where music came from and where music was going and what it meant that those two things were always in constant conversation with each other.

Keith Richards was 42 years old in November of 1986. Keith Richards had been playing guitar professionally since 1962. Keith Richards had built a career on a foundation of American blues and rhythm and blues. A foundation that Keith Richards had studied with the systematic devotion of someone who understood that the tradition he was building on was not incidental to the music he was making, but essential to it.

that you could not understand what Keith Richards did without understanding where Keith Richards had come from and what Keith Richards had been listening to since he was a teenager in Dartford with American Import Records and a secondhand guitar and no teacher except the recordings themselves. Keith Richards had never pretended otherwise. Keith Richards had in fact spent considerable energy across his career making the lineage explicit, naming the artists, citing the recordings, insisting on the acknowledgement of influence that the mainstream music

industry had a long history of suppressing or ignoring or crediting to the wrong people. If anything, Keith Richards was more transparent about his sources than most musicians of his generation. Keith Richards had always said openly that the Rolling Stones came directly from the blues, that Muddy Waters and Robert Johnson and the specific tradition of the Mississippi Delta were not background influences, but foundational ones.

The music Keith Richards made was in direct and sustained conversation with that tradition, something Keith Richards considered not a limitation, but a responsibility and a form of respect. The interview had been running for 8 minutes when the host asked Bob Dylan about the current state of rock and roll.

Bob Dylan answered with the density and the indirection that characterized Bob Dylan’s responses to direct questions, turning the question over, approaching it from an unexpected angle, finding his way to what he actually thought through a series of observations that moved like a river rather than a road. Bob Dylan was not a straightforward interview subject.

Bob Dylan had been asked about rock and roll in hundreds of interviews across 24 years and had developed the habit of treating the question as an invitation to think out loud rather than a request for a prepared position. The producer Gerald Sherman said afterward that in the first 8 minutes of the interview, he had been slightly anxious, not because anything was going wrong, but because nothing was going anywhere in particular yet.

The interview had the feeling of two conversations happening simultaneously. Bob Dylan’s internal one and the external one visible to the cameras. And Gerald Sherman was not certain in those first eight minutes that the two conversations would converge into something. Bob Dylan talked about influence. Bob Dylan talked about originality.

Bob Dylan talked about the difference between music that absorbed a tradition and transformed it and music that absorbed a tradition and reproduced it. And then Bob Dylan made his assessment. And then Bob Dylan said with the precision of a man making a musical assessment rather than a personal judgment that the Rolling Stones work, and Bob Dylan was specific, naming Keith Richards as the guitarist whose approach he was discussing was derivative in a way that Bob Dylan found limiting.

Bob Dylan said it without hostility. Bob Dylan said it as a technical observation about the relationship between source material and the work that came from it. Bob Dylan said that Keith Richards played the blues the way the blues had already been played, rather than using the blues as a starting point for something that had not yet been played.

Keith Richards had been listening to this with the specific attention Keith Richards gave to things being said about music by people who knew music. Keith Richards did not interrupt. Keith Richards did not shift in his chair or display any of the visible signals of a person preparing a defensive response. Keith Richards listened to Bob Dylan’s complete observation all the way to its conclusion without interrupting and without displaying any visible signal of preparing a response.

Then Keith Richards said one sentence. The sentence was not a rebuttal. The sentence did not defend Keith Richards music or argue for its originality or challenge Bob Dylan’s characterization of what the blues meant in the context of rock and roll. The sentence was something else entirely, something that required a specific kind of confidence to say.

The confidence of a person who has spent long enough thinking about the same things as the person they are talking to that they can locate the exact point where their thinking diverges and say something useful about that point rather than simply defending their own position. The sentence acknowledged everything Bob Dylan had said, the assessment, the distinction Bob Dylan was drawing, the specific musical concern underlying the observation, and then turned it 90°.

Keith Richards took Bob Dylan’s own framework, the one Bob Dylan had used to analyze Keith Richards relationship to the blues tradition, and applied it back to Bob Dylan’s work with the same precision Bob Dylan had used to apply it to Keith Richards. Spare aimed. The sentence asked Bob Dylan something about Bob Dylan’s own music, about the relationship between Bob Dylan’s sources and Bob Dylan’s output that Bob Dylan had not been asked on television before.

The sentence did not attack. The sentence illuminated. Bob Dylan laughed. The laugh was not the polite laugh of someone responding to a joke. The laugh was the involuntary laugh of someone who has been genuinely surprised. The specific kind of surprise that a person of exceptional intelligence experiences when someone else’s intelligence exceeds their expectations.

Bob Dylan laughed for 4 seconds. Then Bob Dylan stopped laughing. Then Bob Dylan was quiet for 3 seconds in the way that Bob Dylan was quiet when Bob Dylan was thinking rather than performing thought. Then Bob Dylan said, “You’re right.” The producer in the booth, a man named Gerald Sherman, who had been working in television for 14 years, said afterward that in 14 years of live television production, he had never heard Bob Dylan say those two words in a public forum.

Gerald Sherman said he had worked with Bob Dylan on two previous occasions and had observed Bob Dylan in numerous other contexts and that you’re right was not a phrase that Bob Dylan deployed easily or often because Bob Dylan had spent 24 years being right about music in ways that other people eventually caught up with. And the experience of being right ahead of everyone else does not generally produce a man who says you’re right readily when someone else makes a point.

The host of the program, a journalist named Patricia Wells, who had been interviewing musicians for 12 years, said afterward that the 11 seconds between Bob Dylan’s assessment and Bob Dylan saying, “You’re right,” were the most extraordinary 11 seconds of television she had been present for. Patricia Wells said that what she witnessed in those 11 seconds was not a debate or a confrontation or a celebrity exchange of competing opinions.

Patricia Wells said what she witnessed was one musician recognizing another musician as an equal, which was in the specific context of Bob Dylan in 1986, not something that happened in public very often. The interview continued for another 42 minutes after those 11 seconds. The conversation between Bob Dylan and Keith Richards in the remaining 42 minutes was described by everyone who watched it as fundamentally different from the first 8 minutes.

The host, Patricia Wells, who had been conducting music interviews for 12 years and understood the difference between the performance of conversation and actual conversation, said that at approximately the 9-minute mark, something shifted in the studio. That the formal interview, architecture dissolved, and what replaced it was something less structured and more genuine.

Bob Dylan and Keith Richards talked about influence and originality and the blues and what it meant to build on a tradition without being consumed by it. They talked about specific recordings and specific musicians with the specificity of two people who had spent their entire adult lives thinking about these things and rarely found another person who had thought about them with equivalent care.

They talked about where music came from and where music was going and whether those two questions were actually one question or two. Patricia Wells said afterward that she had asked approximately four questions in the remaining 42 minutes because Bob Dylan and Keith Richards did not require questions. They required only a room and a camera and the shared understanding that what they were saying together was worth recording carefully.

She said it was the best interview she had ever conducted and that she had conducted the smallest part of it. After the program, Bob Dylan and Keith Richards were in the corridor outside the studio when the host Patricia Wells passed them. Patricia Wells said she did not stop because she did not want to interrupt.

She observed them for approximately 30 seconds from a distance. She said they were talking with the ease of people who had known each other for years rather than people who had met for the first time 2 hours earlier. She said that something had shifted between them during the broadcast that the broadcast had made permanent rather than temporary.

She continued down the corridor and did not look back. She said in her account of that evening that she had decided in that moment not to interrupt the conversation because some conversations are more valuable than any question a journalist might ask and that the conversation she had observed for 30 seconds in the corridor outside the studio was one of them.

She had been a music journalist for 12 years. She recognized the difference. Bob Dylan and Keith Richards have maintained their friendship across four decades. They have appeared together at various events, most significantly at the concert for the Rock and Roll Hall of Fame in 1995, where people who were present described them as inseparable for most of the evening, occupying the same corner of the backstage area and talking with the concentrated attention of people who only have a limited amount of time together and intend to use it

well. Bob Dylan has spoken about Keith Richards in interviews with the specific thoughtful care that Bob Dylan reserves for musicians whose work Bob Dylan considers genuinely important rather than merely culturally prominent. Keith Richards has spoken about Bob Dylan in similar terms with the specific respect of someone who recognizes in another person a commitment to music that goes deeper than career.

Neither Bob Dylan nor Keith Richards has made a public statement specifically about how the friendship began or about the November 1986 interview. Bob Dylan has not mentioned the 11 seconds. Keith Richards has not mentioned the sentence. The interview exists in the archive. The 11 seconds are there. The laugh is there. The two words are there.

What is also there for anyone who watches the interview from its beginning and pays attention to the shift that happens at the 9-minute mark is the specific moment when two people who thought they were appearing on a television program discovered they were actually talking to each other. What Keith Richards said in that one sentence has never been officially reported.

The people who were in the studio that evening, Gerald Sherman, Patricia Wells, the floor crew, the two camera operators, the makeup artist who was watching from the side of the set, have described the sentence in consistent terms. They have described its effect. They have described Bob Dylan’s laugh and Bob Dylan’s silence and Bob Dylan’s two words.

They have not repeated the sentence itself in the specific understanding that the sentence was said between two musicians on a television program and that its power resided in the specific context of that exchange and would not survive removal from it intact. What can be said is this. Keith Richards said something to Bob Dylan about Bob Dylan’s music that used Bob Dylan’s own observation about Keith Richards as its starting point and arrived somewhere that Bob Dylan had not anticipated.

Keith Richards turned Bob Dylan’s assessment 90° and showed Bob Dylan something about the music they had both spent their lives making that Bob Dylan recognized immediately as true. And Bob Dylan said, “You’re right.” Two words said by Bob Dylan in public on live television in 1986 to Keith Richards in response to a single sentence Keith Richards had said about music.

Two words that Gerald Sherman, who had worked with Bob Dylan on two previous occasions, said he had never heard Bob Dylan say in a public forum. Two words that Patricia Wells, who had been interviewing musicians for 12 years, said were the most significant two words she had heard in those 12 years. Not because of their content, but because of who said them and what it cost to say them and what it meant that Keith Richards had produced them in 11 seconds from a conversation that began with Bob Dylan calling Keith Richards’s music derivative. And Keith Richards and

Bob Dylan have been close friends for nearly 40 years. The sentence did its work in 11 seconds on the evening of November 3rd, 1986. The work has been ongoing ever since. If this story moved you, subscribe and leave a comment below. Have you ever said something to someone that turned a potential disagreement into an unexpected and lasting connection? Tell us about it in the comments below.

Share this with someone who needs to be reminded that the right sentence said at the right moment can completely change the entire direction of a relationship. Ring the notification bell for more untold stories about the extraordinary human beings behind music’s greatest legends.