It’s August. How did that happen already? (I know, the “time flies” cliché makes me sound really old. Or maybe being really old makes me sound really old.) This is the time of year that I start saying, “Enough already, I’m stoked for jeans, football, and soup,” while my reality is still shorts, baseball, and ice cream. During this month, the music I play tends to reflect the same dichotomy—one foot planted in hot summer fun, the other reaching for cool autumn comforts.

If you feel the same, cue up these five albums for the perfect end of summer playlist. These diverse records have one commonality: They mix upbeat at-the-pool tunes with soulful around-the-bonfire tracks. So, drop the needle and sit back with a chilly Moscow Mule while dreaming of the spicy Hot Toddy in your near future.

1. “The Mamas & The Papas” by The Mamas & The Papas

The behind-the-scenes drama of this album is well documented. In the summer of 1966 just before the release, leader John Phillips fired his wife, Michelle, from the band after learning of another affair (she’d already had one with bandmate Denny Doherty). He let her back in a few weeks later. Craziness aside, this album is a perfect example of the group’s signature harmonies and offers some great solos by the incomparable Mama Cass.

2. “Every Picture Tells a Story” by Rod Stewart

I’ve never really been much of a Rod Stewart fan, but this album is worth owning. It is the perfect mix of rock and blues, and his voice is (for once) just the right amount of raspy. Released in 1971, his third album includes a handful of songs perfect for singing along (“Maggie May” and “That’s All Right,” for example).

3. “I Got Lucky” by Elvis

Although this album was also released in 1971, it’s actually a compilation of recordings from four of Elvis’ early ‘60s movies. It’s worth ignoring the one big dud (“Yoga Is as Yoga Does”) because the other songs are a lot of fun. Even if you don’t love the album, you gotta give respect to the man and give it up for his outfit on the cover…I mean, that belt!

4. “Mine” by Dolly Parton

Another compilation album, Dolly’s label reissued these nine lesser-known songs in 1973 hoping to capitalize on her fame. In true Dolly fashion, a lot of the songs are about how men have hurt her, but her infectious voice makes it hard to feel anything but happy. Don’t be surprised to find your toes tapping during my favorite, “When Possession Gets Too Strong,” which she co-wrote.

5. “Sound & Color” by Alabama Shakes

Take the other albums on this list, shake them in a paper sack, add a big shot of Janis Joplin, fast forward 40 years, and you arrive at Alabama Shakes. The band’s second album dives even deeper into the gritty, soulful sound of their first album, “Boys & Girls,” which earned three Grammy nominations. I love badass bitches and lead singer Brittany Howard, who wrote and composed all 12 songs here, is definitely one.

Don’t own these albums? Listen to a sampling of my favorite tracks on my “End of Summer” playlist on Spotify.

Top crab cakes, fillets, or other fish and poultry dishes with this cool and creamy spicy mayo. It takes only a few minutes to make (using ingredients you probably already have) and can be stored in the refrigerator for a few days. Print Yum Spicy Mayo Prep Time: 5… Run out of chili powder? Prefer the economics (or pride) of making your own? Either way, it’s super simple to make from-scratch seasoning for chili (or meatloaf, pasta, and more). All this easy recipe takes is five spices from your cupboard, and about one minute… Why buy Italian seasoning when you can make it in a matter of seconds? It’s easy to mix up the spices to add great depth of flavor to your pasta dishes. This recipe requires only five spices that you likely already have in your cupboard. Print Yum Italian…

Top crab cakes, fillets, or other fish and poultry dishes with this cool and creamy spicy mayo. It takes only a few minutes to make (using ingredients you probably already have) and can be stored in the refrigerator for a few days.

Ingredients

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup cottage cheese
• 1 tbsp. hot salsa
• 1 tbsp. lemon juice
• 1 tbsp. Tabasco

Instructions

1. Combine all ingredients in a blender or food processor and puree until creamy. Chill before serving.

https://www.cookingwithvinyl.com/spicy-mayo/ ® Cooking with Vinyl (do not reproduce without permission)

The food: About a year ago, I ate Mexican street corn for the first time … and fell in love. It’s charred sweet corn, onions, jalapenos, lime juice, and seasonings, all mixed with a healthy dose of mayonnaise. The results are spicy and creamy — the… This post may contain affiliate links, which means we may receive a commission if you purchase through our link. Clicking these links won’t cost you any extra money and they help keep this site up and running!   The food: My boyfriend’s birthday was… The food: Pulled pork is a hit-or-miss meat. When it’s good, it’s moist, flavorful, and nearly impossible to stop eating. When it’s bad, however, it’s dry, tasteless, and not worth the calories. The good news is I have an easy recipe for… The food: Cheesecake—especially the classic baked New York style—is a true crowd pleaser. Its rich, creamy flavors appeal to most tastebuds, and both the taste and the appearance fool people into thinking it is difficult to make. In fact, it’s a relatively… The food: Frittata sounds fancy, but it’s really just Italian for baked omelette. This hearty breakfast dish is quick, easy, and tasty. You can load it up with any ingredients your family likes and have a substantial meal on the table in about 10 minutes….

Note: I owe you an apology. It’s been a few months since I’ve posted. There are reasons (excuses), but all that really matters is I am sorry for taking such a long break, and I promise not to let that happen again. I’m back, I’m energized, and I’m ready to share!

The food: I love bread. I also love beer. No, neither is all that good for me, but they are two of my favorite indulgences…and I’m a firm believer that there’s nothing wrong with enjoying what you love from time to time (of course, I could probably stand to add a bit more space between those times). Think it takes all day to fill your home with the amazing smell of fresh-baked bread? Nonsense. Beer bread delivers homemade bread fast. It takes just a half-dozen ingredients and a bottle of beer! No rising, no kneading, no pain in the ass.

The music: Beer and bread are birds of a feather, which is why they go together so well. The same can be said for Waylon Jennings and Willie Nelson. When these masters of outlaw country duet, it’s gravely, twangy gold. They were superstars when they released “Waylon & Willie” in 1978, so it’s no surprise it spent 10 weeks at #1 on the country charts. The album includes five duets and three solos each. Although this isn’t their greatest work, all of the songs are good and there are a few highlights. “Mama Don’t Let Your Babies Grow Up to Be Cowboys” hit #1 on the charts and won the guys a Grammy. Jennings’ cover of “Gold Dust Woman,” fresh off a very public cocaine bust, is also a favorite. I won’t advise getting high, eating beer bread for your munchies, and listening to this gem, but I bet Willie would…

Listen to “Waylon & Willie” on my “Beer Bread” playlist on Spotify.

Beer bread tastes a bit different than traditional homemade sandwich bread. It’s softer, chewier, and sweeter — those are all pluses for me, but may be cons for others. If you’re not a fan of beer, don’t worry: it’s simply acting as the yeast for this type of bread and you can’t actually taste it. That said, I like to use a lighter, flavorful beer just in case some of those qualities transfer to the bread. My personal favorite is Kölsch from St. Louis brewery Schlafly. I like to call it The Crowd Pleaser because it usually satisfies drinkers across the spectrum, from Bud Light to Guinness.

While your beer bread bakes, do yourself the favor of making some Honey Cinnamon Butter. It only takes 5 minutes to whip up, and it’s the perfect sweet topping to serve with this bread.

Looking for more bread recipes? Try my Homemade Sandwich Bread and Sweet Cornbread, too.

Ingredients

• 3 cups flour
• 1 tbsp. baking powder
• ¼ cup sugar
• 1 tsp. salt
• 12 oz. beer, room temperature
• 2 tbsp. butter, melted

Instructions

1. Preheat oven to 375 degrees.
2. Grease a loaf pan.
3. In a large bowl, combine dry ingredients. Add the beer quickly and combine; the batter will be sticky and lumpy.
4. Pour batter into loaf pan. Brush the top with butter.
5. Bake 35-40 minutes, until bread is golden brown and a toothpick inserted in the center comes out clean. Let cool 10 minutes. Transfer onto a rack to cool completely before slicing.
6. Store in an airtight container.

https://www.cookingwithvinyl.com/no-knead-beer-bread/ ® Cooking with Vinyl (do not reproduce without permission)

The food: Sometimes you just want to clog your arteries a bit with a big, juicy steak topped with butter and cheese. When that mood strikes, make it worthwhile with a fatty bone-in ribeye and decadent gorgonzola compound butter (mitigate your guilt by adding a healthy… The food: One of my favorite things about Cooking with Vinyl is meeting other bloggers, especially those who like to write about cooking. This post is the result of tweeting back and forth with Jay and Dee in Birmingham UK (@jay_and_dee). Their blog is Cook It, Eat… The food: My boyfriend loves to grill. I love to eat BBQ. It works out well. When we were trying to decide what to grill last weekend, however, we were coming up short. We had fallen into a bit of a rut, cycling through steaks, chicken breasts, and pork chops on… Dress up chicken, beef, or pork before grilling, baking, or frying with this sweet and tangy Honey Mustard Marinade. It’s easy to make using ingredients you probably already have. With less or no garlic, this also makes a great dipping sauce for chicken fingers….

The food: My favorite cut of meat, hands down, is beef short ribs, which are larger and meatier than their pork counterparts. They aren’t exactly healthy, but these chunks of beef are definitely worth splurging on from time to time. Over the years, I’ve…

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The food: Growing up in the Midwest, far from an ocean, my exposure to seafood as a child was mostly limited to fried fish sticks. Although I grew to appreciate the flavor of fish, mollusks, and other deep-sea finds, I never considered cooking them. Crab cakes,…

The food: One of my favorite things about Cooking with Vinyl is meeting other bloggers, especially those who like to write about cooking. This post is the result of tweeting back and forth with Jay and Dee in Birmingham UK (@jay_and_dee). Their blog is Cook It, Eat It, Blog It, Brum, which offers up great recipes, sometimes with soundtracks. Very cool. They recently asked me to give them an album around which they would create a menu. I picked something most vinyl lovers own—Fleetwood Mac’s “Rumours.” What they came up with looks delicious and I can’t wait to give their pairings a try. In turn, I asked for a similar challenge. I’ll tell you what album they suggested in a second, and I think it is a perfect pairing for these Spicy Grilled Shrimp Skewers (below). They are light, kicky, and make me wish I was grilling them up oceanside.

The music: What’s more beachy, after all, than the Beach Boys? Jay and Dee asked me to pair something with “Pet Sounds,” but I actually don’t own it (something I need to remedy). Instead, I went with 1962’s “Surfin’ Safari,” which is the band’s first studio album and actually one of their worst-selling records ever. Although it wasn’t a chart topper, the easy, breezy album includes some pretty fun ditties, including the title track, “409” and “Surfin.” Just like the album’s cover (below) suggests, this record is all about surf, sand, and fun.

To make sure my shrimp were nearly as good as they’d be from a California beachside grill, I visited a local seafood vendor who gets fresh-caught fish and crustaceans shipped in daily. They were in their raw form, which meant I had to peel and de-vein them—a new-to-me task. Although it is time-consuming, especially if you’re new to the activity, it’s not nearly as difficult or disgusting as I feared. I found a good YouTube tutorial to help me master the process. Otherwise, this recipe is straightforward—make the marinade, prep the shrimp and let them soak up the juices, then throw them on the grill for just a few minutes on each side. The results are healthy with a bit of spice. The perfect light-and-fun starter to something more substantial (just like the Beach Boys).

Love shrimp? Try my recipe for Shrimp and Cheesy Grits, too.

Spicy Grilled Shrimp Skewers

Ingredients

• 2 limes, juiced and divided in half
• 3 tbsp. olive oil
• 1 tbsp. honey
• 1 tbsp. garlic
• 1 tsp. chili powder
• 1 pound jumbo shrimp, peeled and deveined
• 2 tsp. chopped fresh cilantro

Instructions

1. If using wooden skewers, soak them in water for 30 minutes to 1 hour before grilling.
2. Mix half of the lime juice with oil, honey, garlic, and chili powder in a small bowl. Add shrimp and coat well. Refrigerate for at least 2 hours.
3. Thread shrimp onto skewers.
4. Grill marinated shrimp over medium-high heat for 3 to 5 minutes on each side, or until opaque.
5. Top skewers with remaining lime juice and cilantro.

https://www.cookingwithvinyl.com/spicy-grilled-shrimp-skewers/ ® Cooking with Vinyl (do not reproduce without permission)

The food: Growing up in the Midwest, far from an ocean, my exposure to seafood as a child was mostly limited to fried fish sticks. Although I grew to appreciate the flavor of fish, mollusks, and other deep-sea finds, I never considered cooking them. Crab cakes,…

The food: I came across a cute silicone candy mold from Good Cook at the grocer after a workout, when I felt like I had “earned” a sweet treat. I don’t decorate for the holidays, and definitely don’t cook for them. Yet for some reason, I bought…

My name is Becky Mollenkamp and music has always been an important part of my life. As a young child, I helped my mom clean the house while we listened to John Denver and James Taylor records. As I got older, I started using my allowance to buy my own LPs before switching to cassettes and CDs as a teen, and then converting to digital as an adult. A couple of years ago, I bought a portable record player on a whim and have since renewed my love for music on vinyl. I’m by no means a music expert or the most hard-core vinyl collector, but my boyfriend and I have nearly 1,000 records from a variety of artists, new and old, and we listen to at least a few nearly every day.

While music has always held a piece of my heart, cooking is a much newer love. I’m a novice chef and baker at best, but I’m quickly developing a passion for making my meals from scratch. After only a year of learning to navigate the kitchen, I’m already getting up the nerve to whip up dishes without following a recipe. Unless otherwise noted, the recipes on this blog are original or amalgams of the many I’ve tried and modified over time. No matter what I’m cooking, there’s always a record playing. I’ve discovered that music and food pair perfectly and dancing around the kitchen makes cooking infinitely more fun.

Home cooking has a lot in common with vinyl—they’re both about slowing down, reconnecting with memories, and savoring moments.

So began Cooking with Vinyl. This blog allows me to share my two greatest passions with others who care about one or both. In addition to offering recipe and record pairings, I share tips on collecting vinyl, review cooking tools, highlight places to buy vinyl, and more. I hope you’ll comment on and share posts, sign up for the newsletter for free bonus information, follow the various social sites, and come back frequently to see what’s new.

Let’s get cooking and rocking!

The food: Pulled pork is a hit-or-miss meat. When it’s good, it’s moist, flavorful, and nearly impossible to stop eating. When it’s bad, however, it’s dry, tasteless, and not worth the calories. The good news is I have an easy recipe for…