From The Desk Of Jesca Hoop: Coconut Yogurt

The first thing you notice about singer/songwriter Jesca Hoop’s seventh full-length is how spare it sounds, each song assembled only from two or three instrumental elements and Hoop’s warm-yet-adaptive, shape-shifting voice. Then you stop hearing that sparseness, so rich does the album sound. Somewhere near a half-hour into its 40-minute running time, it hits you again, and you start wondering how the hell Memories Are Now can sound so expansive, considering its skeletal arrangements. Hoop will be guest editing all week. Read our feature.

Hoop: This is new to me. I don’t mean coconut-flavored cow’s milk yogurt, I mean cultured coconut. It beautifully sour and naturally sweet, and the texture as you can imagine is silky fatty and divine. It can be used in many different ways savory or sweet. I like it to use it in soups to replace sour cream.