Less Snow, More Avocado...

So I don't have much music stuff this week; first week back to my last semester of college means a lot of rap and radio dance hits, but I have been missing Miike Snow. We listened to a lot of Miike Snow while I was in ATL, but because I wasn't able to find a free download (guilty, remember- college student), I haven't listened to it much lately. This group is a pair of award winning producers who have worked with Britney Spears types and a lyricist/vocalist who lays down addicting melodies with some heavy meaning atop funky and unique beats. Listen to the tracks Sylvia and Animal on myspace or last fm, you'll be hooked. Also, just want to remind you all about Mama's Love, they're touring so look for dates near you on Jambase or their myspace page.

On to food, but back to Atlanta; I forgot to write about the biscuits we got before we left. They were from a little breakfast place called the Flying Biscuit, and they were fluffy, huge, satisfying, and flavorful, which you don't always find in a biscuit. They had a hint of nutmeg and cinnamon and something else that gave it a kick. Your senses are awakened when you eat this biscuit, in a way the no pastry has ever done for me. Served with a unique apple butter, these biscuits keep for days and satisfy endlessly.

But when I got back to school, I had to start making food again so I went to the grocery store and spent way more money than I should have. I came home with lots of beans, as if I used the excessive cans of beans I had from last semester. So I rushed to make a quick dish that could be used multiple ways and keep for a while. Obviously rice, and I used a can kidney beans, red beans, and chili beans, and a can of corn, each with most of the liquid drained out. Mixed them in with the steamed rice, sauteed carrots, onions, and tomato, and mixed that in, too. Then I ate it with delicious wheat homemade bread. The next day, I heated it on a tortilla with cheese on top (should have used salsa and sour cream and avocado, too) and wrapped it up. So filling and tasty. Then tonight, I cut an avocado in half, turned each side over and light made a slice down the skin, so it peeled right off and I had two little avocado boats. I sprayed these with a little cooking oil and grilled them on either side, put them over greens, and put the heated rice and bean mixture on top, with a dollop of daisy and a spritz of balsamic. MMMMM. If you love avocado, you need to "stuff" them, and you can do it with a variety of foods, including meats, that you enjoy with this creamy fruity veggie. I also wanted to use Panko bread crumbs, but my dish had rice, so I restrained myself, but it would be good.

I'm going to be honest, Iron Chef America is on. Gotta go, xo.