This week on the Sweet and Sour Variety Hour;
A solid half hour of good tunes, followed by a 20-minute interview conducted by Nolan Duke with Nova Ami and Velcrow Ripper about their NFB film, Metamorphosis. After that, we have 3 WuTang tracks and the unofficial old school CHLY theme song. I’ll write the tracklist later, but for now…
Here lies the file you seek! Airing on Wednesday November 14th, 2018 on CHLY 101.7FM to over 40 coastal communities on the Salish Sea
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The Sweet and Sour Variety Hour on Instagram @ssvhradio
Metamorphosis, Nova Ami & Velcrow Ripper, provided by the National Film Board of Canada
thanks for trusting me with the precious task of putting music to your world. I make you these mixtapes because I love you.
Dat file, tho
Bibio – A Tout a l’heure
Bibio – Feeling
Com Truise – Colorvision
Lusine – Two Dots
Mrid, Kawtar Sadik – Salat Ala Nabina
Generationals – In Green
Fred Thomas – I Heard You Say
Someone Still Loves You, Boris Yeltsin – Since you Stole my Heart
Radiation City – The Clod and the Pebble
Rainier Maria – Big Man
Forro in the Dark – Voce Nao E Insubstituviel
Forro in the Dark – Indios So Norte
Stereolab – Diagonals
The Beta Band – B + A
Chopin – Etude No. 12 in C minor, Op 10
Max Richter – The Departure
Chopin – Waltz in c Sharp Minor, Op 62
It’s a shadowy dark world this early in the morning. This week on The Sweet and Sour Variety Hour, a chilling adventure through music and stories. Nick Cave and the Bad Seeds, Bauhaus, Timber Timbre, Gnarls Barkley and more. Two stories: a true account of one family’s experience living in a haunted house for 11 years, and a teacher learns a lesson himself as a Halloween costume saga unfolds.
This is the file, airing live on CHLY 101.7FM on HALLOWEEEEEEEEN Wednesday October 21st, 2018
Yum yum. Many tins for the freezer
- Cook 2 cups of rice, then cool.
- Sautée in butter: 3 grated carrots, 3 minced onion, 6 cloves crushed garlic, chopped Asian greens, then cool.
- Assemble filling by mixing 2lbs ground beef, the sautéed stuff, the cooked rice, 2 eggs, 2 cups of tomato sauce, chopped fresh tomato, spices, salt.
- Core and blanche cabbage
- Prep containers by “greasing” the bottoms with tomato sauce.
- Roll that bizniss and don’t stop till you get enough
- Seal tight & freeze!
- To make: thaw for half a day, then put into 350 oven for 1.5 hours.