Meme: Cooking and music

There have been nice bits of music lately.
First off there’s Little White Flag and the related kickstarter for a full album. It’s a good song. You should help fund their album if you like the song.
Second, Kelly apparently wrote a new anthem for the Dallas Cowboys called “Get Up”, which you can download for free here. It’s very happy and upbeat and dance-y. I am a fan (even if I’m not a fan of the Cowboys).
Third, Incorporated Elements did an awesome remix of “The Day We Fell Apart” from Kelly’s last album, which is also up for download here.
Fourth, I downloaded Bangarang back when the EP was on sale. Dubstep is awesome. Too bad good dubstep is so hard to come by.
Fifth, I also downloaded Amaryllis back when it was on sale. A few of the tracks (Unity, Miracle, Through The Ghost) are standouts and they’ve been on my standard playlist since then.
Also grabbed a few random tracks like God Gave Me You and Something To Do With My Hands using free MP3 credit. My musical tastes are rather eclectic.

Anyway, I’m making food for 5 tonight (kind of an impromptu dinner party), so it seems like an appropriate time to cover the last of Jess’ meme topics for me.

Cooking is a weird thing for me. I generally like food, and looking at food, and contemplating food. One of my favorite websites is airline meals, where people post photos of their plane food.

That said, I don’t really have a good appreciation for “fancy” food. Maybe my palate isn’t refined enough or something, but on the occasions I get to go to upscale places, I feel like I don’t appreciate the food as much as I should given how much it costs… really, I would rather go to cheaper places and get larger portions.

So, expectedly, my cooking is rather boring, standard stuff. There’s a bunch of stuff I make in the food category of this journal. It all tends to involve a meat and a veggie or starch. I do cook Thai food sometimes, but not as much as I should given the expensiveness of “exotic” ingredients ($4/lb for bok choy? really?) at local grocery stores and distance of cheaper ethnic stores. Also, Greg doesn’t like tofu or non-standard sea creatures, which also limits the kind of things I can easily do.

The process itself I usually find relaxing and rewarding, since it’s nice to be able to do something after a day of coding that doesn’t involve a keyboard or debugging. Cooking pretty much always works out the way you want it to, and you can experiment as much as you want and (usually) still get something tasty out the other end.
Still, when I’m feeling particularly stressed about work, I tend to find the extra “chore” of cooking to be too much and will default to heating frozen things or making sandwiches. Which is odd given how much I enjoy it normally. But meh.

So yay food.
Tonight’s menu is salad (a mix of bagged salads with some fresh tomato and mozzarella; yes I’m lazy), lemon-pepper baked tilapia, green beans, rice (made with mixed veggies and spices in my usual style), and watermelon (since we have two, since they were on sale this week at geagle). Om nom nom nom.

I’ve had a lot of other random introspective thoughts bouncing around my head the past few days, but I don’t know how to put them into words, so they will remain unwritten for now.

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