This statement was brought about by a question posed by radio host Matt Everitt, who asked Elton John who his favorite artists were. He brought up a writer called Conan Gray who writes all of his songs without any collaboration, unlike many other artists who have several writers combined to write a song. He also mentioned an artist named Father John Misty.

Elton John did say that there were quite a few unsung heroes who wrote their songs but did not get recognized for them or were too sophisticated to be played on the radio. He said that he wasn’t interested in any music that was all computerized because it’s not “real music.”

Sir Elton has never been backward in coming forward when it comes to his views regarding music. He even went as far as being critical of the remake live-action of The Lion King. The singer stated that they messed up and that the original soundtrack was more magical.

The singer, who did a lot of the music for the animated version, shared how he felt left out when it came to the newer version of the film. Unfortunately, the creative vision didn’t align with his own views, meaning he wasn’t really involved in the soundtrack.

Even though the new soundtrack to The Lion King was produced and starred by legendary Beyoncé, it lacked the impact of the original soundtrack, according to Elton.

The original soundtrack topped the 1994 Billboard charts for a record-breaking 10 weeks. Sadly, this was not the case with the new one, as it soon disappeared without a trace.

If you’re in love with all kinds of desserts and can’t seem to stop munching at any time of the day, there are some healthier options you could try next time you get a craving. And if you’re a fan of plums, pears, and peaches, you’re in for a treat! You’ll get your fill of sweetness and enjoy the fact it’s all homemade.

• 1 recipe pastry for a 9-inch single crust pie
• 4 cups of fresh peaches – peeled, pitted, and sliced
• ¾ cup white sugar
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon freshly grated nutmeg
• 1 cup heavy whipping cream

Peel and slice your peaches, and then set them to the side. Then, mix  the flour, sugar, nutmeg, and salt. Pour the mixture onto the sliced peaches and mix it in well. Pour it out into a pie shell and slather whipped cream on top. Bake until golden at 400°F (205°C), let cool, and voila; perfection among desserts!

• 4 Bosc pears, peeled
• ½ cup white sugar
• ¼ teaspoon vanilla extract
• ¼ cup Cointreau

Leave the pears whole or cut them in halves and core them. Put them in a large saucepan and cover with up to 1 inch of water, pour in the sugar, and bring to a boil. Turn the heat down and simmer them until the liquid has turned into a light syrup. Remove from the stove and add the vanilla. When still warm, stir in the Cointreau and it’s ready to serve!

• 1 cup vegetable oil
• 3 eggs
• 2 (4 ounce) jars of plum baby food
• 2 cups white sugar
• 1 teaspoon red food coloring
• 2 cups all-purpose flour
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 cup chopped nuts
• 1 cup confectioners’ sugar
• 2 ½ tablespoons lemon juice

Preheat the oven to 350°F (175°C) and get the pan ready! Combine vegetable oil, white sugar, eggs, plum baby food, and food coloring, while in another bowl, mix the flour, cloves, cinnamon, nutmeg, salt, baking soda, and nuts together. Mix everything and bake for 50-60 minutes until ready. Brush some confectioner’s sugar and lemon juice on top while the cake is still cooling.

• 1 pound of ripe peaches — peeled, pitted, and sliced
• 1 tablespoon lime juice
• 2 cups white sugar, divided
• 3 tablespoons liquid pectin
• ½ cup white sugar, for sprinkling

Line a small baking dish with plastic wrap, and puree a combination of the lime juice and peaches in a blender until smooth. Stir in with ½ cup of white sugar over the stove, bring to a boil, and keep stirring until thickened. Stir in the remaining ingredients and stir continuously, and then let the puree refrigerate for at least eight hours. Sprinkle some sugar on top and cut up your gelee, and you’ve got a delicious peach dessert!