Running Play List

-
On a side note that is not at all related to cooking, I am getting ready for my first half marathon next week.  I am making my play list.  I know, I know.  I should not be listening to music while I run a race; I should be enjoying being a part of the race.  The yogic side of me totally agrees with you.  However, my quadriceps disagree with you.  My quads do much better when they have something to motivate them.  This time, my quads win.

Anyway, this is what I am thinking about.  Clearly (hopefully!) too many songs.  Lots of Green Day and Avett Brothers.  Don't judge me too much for the Justin Timberlake.  We all have our secrets.  Besides, it makes me want to run. 

So, what do you listen to when you run?  Seriously.  I am always looking for new music.


A-Punk
Vampire Weekend

Jejune Stars
Bright Eyes
Ambling Alp
Yeasayer

Kick Drum Heart
The Avett Brothers
American Idiot
Green Day

Kingdom of Rust
Doves
At the Beach
The Avett Brothers

Know Your Enemy
Green Day
Basket Case
Green Day

Ladies of Cambridge
Vampire Weekend
Bite Hard
Franz Ferdinand

Long May You Run
Emmylou Harris
Bloodbuzz Ohio
The National

A Manner to Act
Ra Ra Riot
Calamity Song
The Decemberists

Marathon Not a Sprint
Camera Obscura
Calling and Not Calling My Ex
Okkervil River

Mardy Bum
Arctic Monkeys
Caroline
Old Crow Medicine Show

Minority
Green Day
Chin Up, Cheer Up
Ryan Adams

Moab
Conor Oberst
Colorshow (Live)
The Avett Brothers

O Valencia!
The Decemberists
Criminal
Fiona Apple

Peacemaker
Green Day
The Dark of the Matinée
Franz Ferdinand

Pretty Girl from San Diego
The Avett Brothers
Darts of Pleasure
Franz Ferdinand

Pumped Up Kicks
Foster the People
The Distance
Cake

Raised By Wolves
Voxtrot
Dying Is Fine
Ra Ra Riot

Sausalito
Conor Oberst
The Echoes of Time
The Smiles and Frowns

Seven Nation Army
The White Stripes
Everlasting Light
The Black Keys

SexyBack
Justin Timberlake
Fireworks
The Whitest Boy Alive

She's A Rebel
Green Day
Fluorescent Adolescent
Arctic Monkeys

Sometimes In the Fall
Phoenix
Forget the Flowers
Wilco

Spiders
Moby
Go to Sleep
The Avett Brothers

Stickshifts And Safetybelts
Cake
Good Days Bad Days
Kaiser Chiefs

Take Me I'm Yours
Squeeze
Good Life
OneRepublic

Tales of Coming News
The Avett Brothers
Got My Mojo Workin'
Muddy Waters

Tell It to Me
Old Crow Medicine Show
Head On
Jesus And Mary Chain

This Year
The Mountain Goats
Holiday
Green Day

Tighten Up
The Black Keys
Home
Edward Sharpe & The Magnetic Zeros

Waiting for a War
The Morning Benders
Honey
Moby

What She Came For
Franz Ferdinand
Howlin' for You
The Black Keys

Will You Return
The Avett Brothers
If It Hadn't Been For Love
Adele

Wrecking Force
Voxtrot
Ik Wil Alleen Maar Zwemmen
Spinvis

You Can't Judge a Book by Its Cover
Bo Diddley
Jackass
Green Day

You're So Damn Hot
Ok Go


Comments

Post a Comment

By Popular Demand

Cookbook #4: Cheese Board: Collective Works

-
Image
Adapted from Cookbook #4:  Cheese Board:  Collective Works (2003) Recipe: Four-Cheese, Three-Onion, Four-Herb Pizza Four cheeses?   I needed four cheeses to make one pizza?  When you're the Cheese Board, the answer is yes. Four cheeses: four gospels, four noble truths, four horsemen of the apocalypse,  four chambers to mammalian heart, the fantastic four ... And so, to follow in this illustrious suit of four, I give you four reasons why this was a good recipe for me to make: 1.  I don't make pizza. My husband does.  For his thirtieth birthday in 2003, he and I were envisioning our ideal kitchen, so I gathered together an immoral amount with the kitchen-themed presents, including a pizza stone.  Since then, he has been delegated head pizza chef, so this is another one of those recipes I would never make but would foist upon him.  When I pull this cookbook off the shelf, I go straight to the scones pages (which are relatively easy to find as they are currently the butte
Read more

Ottolenghi's Semolina, Coconut and Marmalade Cake

-
Image
"When I stepped out into the bright sunlight, from the darkness of the movie house, I had only two things on my mind: Paul Newman, and a ride home."  This week I did two very important things: I made Ottolenghi's Semolina, Coconut and Orange Blossom Cake and I rewatched The Outsiders . These two events are not related; however, they were both delightful. Let's start with the cake, shall we? This cake is a light - in - texture - but - heavy - in - flavor take on the ubiquitous Eastern Mediterranean semolina cake. From Greece to Syria, Egypt to Turkey, this cake, well, takes the cake. Call it revani , basbousa , shamali, harisi , mix in yogurt, coconut, rose water instead of orange blossom water--no matter what, you're going to do all right.   Ottolenghi's version adds coconut and marmalade to a large dose of sunflower oil and semolina. He also serves it with a dallop of Greek yogurt freshened with orange blossom water. However, this is the kind of
Read more

Ottolenghi's Lemon and Eggplant Risotto

-
Image
Risotto is such a delightful dish. Comforting, creamy, simple, stable.   And I am a huge fan . As in, I will make me a risotto any chance I get, with any sort of ingredient you can imagine. It doesn't matter--any season.  Spring--lemon and peas;  Summer--tomato and parmesan;  Fall--mushroom;  Winter--butternut squash and pancetta.  If it's in your fridge, you can put it in this Northern Italian rice dish. However, you will want a very specific kind of rice--a high starch, medium- or short-grain rice--in order separate this delicacy from any other rice dish. The high starch means that as you cook it, it releases its starch, making that requisite creamy smoothness to risotto. The most popular risotto rice in the United States is, hands down, Arborio rice. This short-grained rice isn't as starchy as some of its popular Italian counterparts, but it is the most easily procured. However, a  great article from
Read more

Whole Roasted Celery Root from NOPI

-
Image
Okay.  This almost doesn't qualify as a recipe. But I'll admit, I have never made celeriac this way. Yes, it took Yotam Ottolenghi to convince me to do something simple. And perfect. I am not going to mess around here. I love celery root. I have sung its praises here , here , and here . It is not a pretty little root vegetable, but if you can get beyond its humble, knobby exterior, it smacks of the bright, freshness that one expects from celery (which is, really, just the stalk of the plant) and the nutty, earthiness of something that comes from beneath the ground. This straightforward recipe comes from Ottolenghi's latest cookbook, NOPI , a collection of restaurant-approved recipes from London's powerhouse foodie and his partner and NOPI Head Chef Ramael Scully . Yes, it's true, I am a bit of a fan-girl when it comes to Ottolenghi, and next time I am in London (whew, it has been a long time  since I was last there), you better believe I pla
Read more

Lamb Stew with Apples (Estofado de Cordero Con Manzana)

-
Image
About six years ago, I bemoaned the fact that one of my fathers-in-law owned a cookbook I wanted. Through the modern miracle of amazon and the generosity of my husband, he snapped up a used copy for me as my Christmas present. And oh, how I love it.  And the question must be asked: why did he wait so long? I decided to begin with one of the simplest recipes in the book: a lamb stew. And oh, how I love lamb stew, and it has shown up on this blog twice before.  About two years ago, I made a  lamb and fruit stew  out of the Middle East that was quite tasty, for I am a huge fan of quince and of saffron--that stew married lamb with those two delicacies, and I was hooked.  And then, as you know, in December,  I made what I declared to be the best lamb stew I have ever had. I'll still stand by that declaration--that Tunisian lamb stew was better than this one, but only because I preferred that spice palate. Seriously--coriander, cinnamon, paprika, cayenne--all a
Read more