To close out an undeniably BIG year, the NFCB staff wants to share some of our favorite food and music for the winter season. As radio people, we know that music can build bridges; can speak volumes when it seems there are no words to express how we feel; can float us through a summer and help us dance through the winter. And food, well, where there’s community radio there is FOOD. Fueling volunteer DJ shifts, member drives, radiothons, donor parties, and the iconic potlucks.
Here are some of our favorite tunes and foods to accompany you through the winter and holidays. Bon appetit and crank it up!
NFCB COO, Gretchen Aston-Puckett:
Having grown up with Percy Faith and His Orchestra as the soundtrack to my family’s holidays, I’ve had more than enough schmaltzy holiday music in my life. To get myself through the cold, dark Montana winters, I like to listen to music that is uplifting and warm. Here are my picks for some good winter tunes:
- Other Lives, Tamer Animals (2011). Like listening to a bracing sleigh ride through a winter wonderland.
- Buena Vista Social Club, self-titled (1997). Warm and comforting.
- Washed Out, Purple Noon (2020). Beach vibes with umbrella drinks, and great background music for cleaning house.
- Gorillaz, Cracker Island (2023). For shaking out the winter blues.
- Fy5, The Way These Things Go (2017). Sweet and cozy for when the snow is flying.
Instant-Pot Mojo Pork: This meal has appeared at many New Year’s Eve celebrations at our home. Serve the shredded pork in bowls topped with black beans, rice, pico de gallo, avocado, sliced jalapenos, and slices of lime. Make your own super fresh pico de gallo with: 1/2 cup red onion, 1 seeded diced jalapeno, 2 Tbsp. lime juice, 1/4 tsp. salt, 2 large diced tomatoes and 1/4 cup chopped cilantro.
NFCB Director of Member Engagement, Serah Mead:
- John Fahey, The New Possibility (1968) || Fahey’s syncopated arrangements bring new beauty, melancholy, and wonder to well-known and traditional songs. I find that this album helps me feel connected to winter, introspective, and grateful.
- Alessi Brothers’ “Sea Bird” (1977) or this cover by Marisa Nadler (2022) || This song reminds me of home, growing up on the coast, and memories of celebrating Christmas while living on a boat.
- Devendra Banhart, Cripple Crow (2005) || After graduating from art college with a degree in graphic design I did a robust heel turn away from big D design and interned at a goat farm and creamery nestled in the high desert. This album carried me through early mornings of making chevre and ruminating on pastoral life. The album swings from quietude to raucous cacophony, and back again with a deftness that a cold and cozy winter can foster in our lives.
- Björk, Vespertine (2001) || Mystical, moody, celebrating family and inward magic. This album is sonic winter.
- Various Artists, A Very Special Christmas, (1987) || Not only does this compilation feature cover art by the amazing Keith Haring, the artists are icons as well. Classics reworked from the likes of the Pointer Sisters, Eurythmics, RunDMC, and Stevie Nicks keep this music-loving holiday non-conformist happy!
Growing up I didn’t have a large extended family with which to celebrate winter holidays. But I did have a uniquely blended family of half, step, and honorary siblings, various mother figures, and lots of locals who became chosen family. My true pick for my favorite holiday meal would be a Super Chicken Burrito from the Happy Taco Taqueria in Half Moon Bay, California (my hometown). This burrito is a hug wrapped in tinfoil and basically fueled me through highschool. But alas – I don’t have their recipe. Instead I’ll leave you with a dish the always helped take the edge off the chilly coastal winter nights in our blended family home:
Creamy Polenta with Super Red Sauce
Ingredients:
For the Polenta
1 cup Cornmeal
4 cups water
A glug of milk
A chunk of butter
A handful of grated sharp cheddar cheese
Parmesan cheese – grated for garnish
Salt to taste
For the Super Red Sauce
Your favorite spaghetti sauce (homemade or store bought)
2 cloves of garlic
Half a red onion
Half a bell pepper (your color choice)
3-4 large leaves of Kale chopped (keep the stems for crunch and nutrients!)
Your Favorite Sausage (brat, chicken + apple, andouille, etc). 1 per person.
Instructions:
make the polenta by boiling the water in a pot. Once boiling, slowly add in the cornmeal. Stir once or twice to limit sticking, and allow to gently boil once more. Lower heat to simmer and put a lid on it. Try not to mess with it until it looks like the water is totally absorbed. Around that time, add in the milk, butter, and cheese. Stir stir stir. Feel free to add more milk, butter, and/or cheese to taste. Add salt to taste.
While the polenta is doing its thing in the sauce pan, use a frying style pan to saute your veggies – starting with the onion and pepper. At this point you can add coins of the sausage! You can also cook those separately and add later. Then your garlic and kale. Once everything is nicely sauteed, pour some red sauce in the pan and let it all simmer together.
To serve: scoop about ¾ of a cup of polenta into a bowl, add your super sauce to the top, grate some parm over it all and enjoy!
NFCB CEO Rima Dael:
- “Merry Christmas Darling” and “Have Yourself A Merry Little Christmas” by The Carpenters
- “Baby, It’s Cold Outside” by Dean Martin
- “Dominick the Donkey” by Lou Monte
- “Santa Baby” by Eartha Kitt (Eartha Kitt’s sultry rendition brings a cheeky twist to holiday wishes.)
Warm Up with a Hearty Chicken Adobo this season. It is the national dish of the Philippines and here is an easy slow cooker recipe. Using Mama Sita’s Adobo Sauce as a base, this dish combines tangy and savory notes, perfect for a comforting meal. Serve with white rice or brown rice.
Ingredients:
2 lbs bone-in, skin-on chicken thighs
1 bottle (12 oz) Mama Sita’s Adobo Sauce or a couple packets of the sauce mix
1/4 cup white vinegar
1/4 cup soy sauce
4 bay leaves
1 teaspoon whole black peppercorns
1-inch piece of ginger, peeled and sliced
1/2 cup chicken stock
Instructions:
- Prepare the Marinade: In a bowl, combine Mama Sita’s Adobo Sauce (available on Amazon or your local Asian store), white vinegar, soy sauce, bay leaves, black peppercorns, ginger, and chicken stock. Mix well.
- Marinate the Chicken: Place chicken thighs in the slow cooker and pour the marinade over them, ensuring each piece is well-coated.
- Slow Cook: Cover and cook on low for 5-6 hours or until the chicken is tender and flavors have melded.
- Serve: Remove bay leaves and ginger slices. Serve the chicken over steamed rice, drizzling the savory sauce on top.
For more detailed instructions and variations, you can refer to this Slow Cooker Chicken Adobo Recipe: https://www.manilaspoon.com/slow-cooker-chicken-adobo/
Wishing you a joyous holiday season filled with delightful music and delicious meals!
Holiday hugs from the team at NFCB!
