All The Arms We Need
Morning Comrades. The above drop is now available for you all. All profits will be directly donated to Doctors Without Borders, specifically to the teams working in Afghanistan. The original artwork comes from the English Punk Band Flux of Pink Indians who have had this artwork stolen from them by a number of major mainstream brands and with permission from the band, I am taking it back, to help. Please feel free to share this far and wide, at this point it is clear what needs to be done. Thank you for your attention and time, if you have any questions about this just drop me a line.
In addition to what I have said this week on here about Afghanistan I wanted to share a number of films, documentaries and so on that I found helpful, not just this week but in the past to learn about the country, the history and the wars. Below is a selection for you to watch and learn from.
In other, totally unrelated “news” dear friends of mine here in Hamburg just released their new record and with that a new video, in which this idiot makes a cameo appearance. You’ll have to take my word for it if you don’t speak German, but great lyrics and even better people.
With that we are back on the weekend’s edition of food and drink. The food does once again from our master chef comrade Ana and Tatjana is taking a well deserved break this week, and since we look after our comrades, I am taking over this week, but don’t expect anything nearly half as good as from her.
Okroshka is a Russian, cold yoghurt soup that in large parts of that world, especially in the summer time is a basic and daily food staple. It’s also extremely tasty, easy to make and since it is a cold soup, can be stored and eaten for a few days.
Ingredients:
400ml very cold sparkling mineral water. 200g potatoes, cooked and peeled, 4-6 radish, 2-3 mini-cucumbers, 1 bunch of fresh dill, 2-3 spring onions, a little fresh parsely, 2 table spoons of vegan sour creme, 200ml of vegan kefir, 1 teaspoon of mustard, 2 tea spoons of white wine vinegar, pinch of salt, a good amount of pepper and some Kala Namak, which is a south east asian rock salt, rock salt will do too.
Step 1
Cut and cube all the vegetables, herbs and spring onions and mix with the Kefir and Sour Cream. Add mustard, vinegar and spices, mix and let rest for 10-15 minutes.
Step 2
Add the very cold sparkling water and stir, add some salt / pepper if needed and there you go. That’s it. Thank me later.
If you were expecting scotch from this end, you would 90% of the time be right in your assumption but since we are doing cocktails and myself being the simplest of creatures, my submission to this column is: make a fucking Negroni. Try all the different vermouths and gins you can find and make some more. It’s what I do. With that, I wish you all a peaceful weekend and this shall return on Monday.
Revolutionary Salutations,
Yours,
Steven.