Eats and beats

Many a song has been inspired by food. After all, hasn’t everyone melodically asked to have some sugar poured onto themselves? My sister surprised my father yesterday with a visit and he immediately proclaimed that if he knew she were coming he sure would have baked her a cake. Even some artists have named band after foods (see Honey Honey). And who could forget 1985’s “All You Can Eat’” by the Fat Boys? Okay, I’ll admit that I found that one from Googling food songs.

BUT songs may also inspire you to cook. Since I don’t write music, this is the angle that I’m taking for the blog. I’ll go through some of my fave eats to make which will include some so very lazy foods (see below) and certain dishes that are a bit more complex. I’ll also suggest some tunes to go with.

So let’s examine last night’s dinner:

“Baked beans with Spinach on Whole Grain Toast”





Ingredients:
Store-brand vegetarian baked beans
Frozen spinach
Bread

Heat up beans with frozen spinach in it. Toast bread.


BAM. Delicious, cheap, sort of healthy dinner. In fact, I only had time for one track which was Postal Service’s “Nothing Better,” a song with an addictive, pulsing beat and synthesizers galore. The song is about a guy trying to get back with a girl after he screws up and her telling him to hit the road. How does the song and my dinner relate? Well, she’s saying “tough beans.”

The PS was collaboration from that guy that sings for Death Cab (Gibbard) and a music producer Jimmy Tamborello. Apparently Taborello sent Gibbard the instrumentals and Gibbard just kinda did his voice thing and sent them back. The beats on the album make you want to repeat the tracks, but beware because if you get tired of it, there is no more Postal Service for you. Wikipedia tells me that their album Give Up was a one-time deal and they’re done. And don’t think you can just up and move on to Death Cab because they’re not as good!

Send me an e-mail if you'd like to contribute. And just so you know, I don’t always cook like that and I’ll certainly have more interesting recipes up in the future.

Cheers,
Julie