Some music interspersed between three different 15-minute talk segments. Deal with it!
For years and years, I have performed what I consider to be an audible version of activism by producing this radio show. Indeed, I have given freely to listeners of CHLY 101.7FM hundreds and hundreds of hours of my time. Every once and a while, us programmers have to remind folks that this is the case. That CHLY doesn’t get big advertising bucks, and that CHLY asks very little money of VIU students (among the lowest in the country). If you can spare $5 a month, the station could really use it. Click here to spend a few minutes typing in the particulars, and join the thousands of other supporters of CHLY 101.7fm and the Radio Malaspina Society
Wot Wot
Here’s another hour-long mixtape of tunes that pick up the tempo as time goes on.
Tracks:
This week on the Sweet and Sour, we hear new jazz from the soundtrack of Edward Norton’s new movie Motherless Brooklyn, paired with a tangy dose of Chris Bear, King Kahn, and a lovely little tune from Jennie Lawless. Follow that up with two timely episodes from The Real News Network.
Tracklist:
This week, a curated mixtape for your listening pleasure.
Tracks
Eden Ahbez- Eden’s Island
The King Kahn & BBQ Show – Waddlin’Around
Ian Daniel Kehoe- Prizes Through the Mazes of the Jungle
Quantic & Nicodemus – Mi Swing Es Tropical
Liquid Liquid – Cavern
The Martini’s – Hung Over
Greenwood Rhythm Coalition – Tabaco y Ron
It’s #soupseason and I’ve been making at least one every week.
#hottips for delicious #soup
1-chop everything small enough so there is room for variety on the spoon.
2-season with salt and roast as much of the ingredients as you can. The more golden colours the better.
3-When adjusting for flavour towards the end, notice if there is an equal balance of salt/sugar/acid. If not, great additions include: tablespoon of honey(sugar), tablespoon of miso paste(salt), a gloop of pickle juice(acid)
How I made this weeks soup
It all started a couple dinners ago. Lieneke gave me one of her chickens, so I simmered it low and slow in a coconut milk/stock/korma sauce. Pat brought home some chutneys and naan from one of the Indian food restaurants in town, and I served it with long grain basmati rice.
Leftover from this dinner was a lot of meat left on the carcass, and a ton of flavourful bits of vegetables and korma sauce still heavy in the pan.
The perfect beginnings of a soup.
In preparation for the task, I filled the rest of the pan with water, covered it, and put the whole roasting pan in the fridge.
Two days later, I dumped it all into a giant pot. Little bit by little bit I picked out the bones and set aside any meat. The bones all went on a cookie sheet, where I generously salted them, then put them under the broiler. I stirred them up once or twice, trying to get as much browning (sugar!) as possible. When the bones were done, I put them back into the soup pot, added a can of coconut milk, topped up the water level to maximum capacity, then simmered it for 5 hours.
Within that 5 hours, I assembled the ingredients I would need to finish the soup. I chopped small pieces of carrot, onion, and bell peppers, tossed in olive oil and salt, then roasted on cookie sheet in the oven to golden brown. I let the simmering stock cook through two ears of corn, then I let them cool before shaving off the kernels.
When it came time to put the soup together, I strained the broth into another soup pot, then began adding the finishing ingredients.
-leftover rice and korma sauce
-leftover tomato sauce
-leftover tomato paste
-pieces of salvaged meat (chopped smaller)
-corn kernels
-can of black beans
-roasted vegetables
-honey
-pickle juice
I let all of the flavours come together for half an hour longer before serving.
Tres magnifique
Lookit! An Instagram!