They sent me their mixtape a year and a half ago. It took me months to set up the interview them, and (after briefly thinking the audio was lost with my stolen computer) finished transcribing it this past fall. And now at long last it is now here for you to see/hear/read. Thankfully, the songs are timeless and the theme is rather timely with the new year, making changes, etc.
I am not exaggerating when I say that this is one of my favorite mixes I’ve ever received. I mean, all of them have a special place in my heart, both because they were created for me, and I always appreciate how no matter what my musical horizons are challenged or expanded (often both). The tracks included in “Farmers’ Almanac,” however, are probably the closest to my personal taste. And not just a genre I’m partial to, but a genre that has a tendency to elicit strong emotions from deep inside my being. At least three of the artists on here have moved me to tears with their songs.
It does make sense though, as the music COYOL themselves make is not unlike what you will hear on this mix. Perhaps with a dash of the American Southwest, to spice things up. A write-up in Black Book Magazine this past fall praises “the fantastic arrangement that seems just a little yet perfectly off and the oddly beautiful lyrics that stick with you long after each track.” (more…)
Music and food have always been two things tied closer to emotion than almost anything else. When you’re in a great mood you want to bop down the street to Ben Lee or The Beatles. When you’re pissed you might pull out some Aerosmith or Alkaline Trio. And especially when you’re bummed out, a pint of ice cream or chicken noodle soup, a warm blanket and some Bon Iver sound really good.
This week it’s all about comfort food and comfort tunes. Like a chef pairing your wine and entrée, I’ll be pairing each playlist with a delectable recipe perfect for when you need a pick me up. We start with a cold day classic: soup. Chicken noodle is of course the most traditional, but below check out a fantastic Rachel Ray recipe for Smoky Sweet Potato Chicken Stoup – I’ve made this one before, pretty sure I messed up somewhere, and STILL had a great dish that lasted for days. Sort of like this playlist (except I NEVER mess up, obvi) – so eat up, team.
2 tablespoons extra virgin olive oil (EVOO)
2 medium carrots, peeled
2 ribs celery
1 large onion, peeled and halved
2 cloves garlic, chopped
1-2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
Salt and black pepper
1 teaspoon dry thyme (eyeball it)
1 bay leaf
1 cup dry white wine (eyeball it)
5 cups chicken stock
1 large sweet potato
3/4-1 pound chicken tenders, cut into bite-size pieces
4 scallions, white and green parts thinly sliced
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for garnish (optional)
Heat a soup pot over medium-high heat with two tablespoons of EVOO, about two turns of the pan.
While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the EVOO. Chop and drop in celery and onion, chopping as small as you can, but don’t make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together for one minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes.
Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite-size pieces. Add the cut chicken and sweet potatoes and simmer five minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.