Monthly Archives: April 2017

Guerrilla 42

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April 15th 2017 – Guerrilla 42

Another slow drift which may have drifted before and may well again, such is the memory failure of this 62 year born human person.

1. Yup, It’s a steal, then tracked and messed up a little but I could play this for hours.
2. Dogs. Always dogs and children.  I have no dogs or cats or pets of any kind, but I collect rocks and stones and small objects from nature and I am a father to two children.

This G42 has taken ages to put together and I’m still editing up to the line. There’s a small section of scootering from Rome last year on the back of Frederica’s lambretta, and a small cat with large ears making noises, and, um

DOGS FROM SPAIN.

Percussion. Synth noises. EDITING.

Ruby offline singing for “The Epic of Everest” along with a solo marx track from the film. Unintentional random fit. Mustn’t forget to call Ruby’s family. Peacefulness is struggling to find air this week.

Touch Radio 129 | Jana Winderen – Daybreak; Kochi (Kerala), India

11.04.17 – Jana Winderen – Daybreak; Kochi (Kerala), India – 38:03 – 320 kbps

This crepuscular recording was made from 4:45am on the 14th December 2016 in the south Indian city of Kochi. I was there to play “Drifting”, a performance at Vasco da Gama Square, for Convening #2 hosted by the TBA21 Academy on the following day.

Subscribe to the TouchPod podcast of TouchRadio via the iTunes Music Store

Play “Daybreak; Kochi, Kerala, India”

janawinderen.com
touchradio.org.uk

Hannah Cull’s Muhummara (roasted red pepper & walnut dip)

3 red peppers
50g fresh breadcrumbs
a handful of walnuts
2/3 cloves of garlic
Squeeze of lemon juice
1 dried red chilli
1 teaspoon ground cumin
2(ish) tablespoons pomegranate molasses
2 (ish) tablespoons extra virgin olive oil

Heat the oven to 200C. Put the peppers on a tray and roast for 30-35 minutes, turning occasionally, until they are cooked and the skin is blackened. Put the peppers in a bowl, cover with cling-film and, once cool enough to handle, peel and discard the skin and seeds.  Put the peppers in a food processor, add the breadcrumbs, lemon juice, molasses, cumin, chilli and garlic.

Stir through the walnuts, a quarter-teaspoon of salt and the olive oil. Add more pomegranate molasses and salt to taste.

Enjoy!

Guerrilla 41

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April 1st 2017 – Guerrilla 41

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