Morning Comrades! Showed off some new artwork yesterday and well here it is for everyone to see. It’s been a minute but you know, some things just take time. First up is this weekend’s drop that I am particularly excited about because new gear is always nice. First up is the return of the Reebok / Refugees Welcome on black for the first time. I am donating all profits from this one to Sea Watch for all the obvious reasons.
Yes, I do realize that this is a pink t-shirt and yes I do realize that it is a little out of the ordinary but that’s what we’re all here for. In continuation of the Love Language idea, I re-worked an 1980s Polish movie poster for this one and no matter what, I am making this one even if it is just for myself.
I briefly touched on the number of strikes happening in the US last week and since then they have increased and I am more than here for it. Below is a tweet that really caught my attention as it lists a number of high profile companies in the US and what they could do and remain as insanely rich if they wanted. By all means click on the tweet alone and go through what Apple, Amex, Cisco Systems and Home Depot for example could pull if they wanted to, or, as some old German Economist once said: “Seize The Means of Production!
Feminism and Critical Masculinity
Last week I announced that I wanted to start a weekly column on this topic, to help people such as myself actually get into the subject rather than just voicing off the same old slogans without any actual action attached to it. I have started reading and my first, honest reaction is that I am starting a zero and have so much to learn it’s daunting, but clearly necessary. At this point and after asking a very basic question: What is Feminism? so much obvious, for a lack of a better word, shit, is starting to make sense, especially with my marxist background. I have heaps more to read/learn and specifically listen and I will make a point of using this platform to get people with much more knowledge on the subject to have their voice here but for now, here is a very basic, but poignant point: ( Feel free to follow me on twitter for brain farts and unhinged shit talking ) If the premise of Feminism is the achievement of true global equality in every aspect of our lives globally, than it is an equally massive threat to Capitalism than Class Consciousness and Worker Solidarity. That’s a big one to take in, if you really think about it and should make it abundantly clear why it is so strongly contested. Capitalism can only exist through exploitation, and it utilizes, among other tools, the patriarchy to “morally justify” the exploitation of women, which make up more than 50% of our species. Again, this will be a longer journey but I am here for it and following these brain farts of mine, is a video that is an introduction to a 5 part series on Feminist Economics with Jayati Ghosh and my comrades, watch these.
Jayati Ghosh is an Indian development economist. She is the Chairperson of the Centre for Economic Studies and Planning at the Jawaharlal Nehru University, New Delhi and her core areas of study include international economics, employment patterns in developing countries, macroeconomic policy, and issues related to gender and development.
On that note, here are a few other videos that I wanted to share with you for your weekend infotainment.
It is that day in the week where once again we are blessed with contributions from both Ana and Tatjana, you know, for all our well-being.
Ingredients (Kasha): 150g pearl barley, 400-500ml of tomato broth, 20g of butter, 1 table spoon of tomato paste, 1 table spoon sugar, 1 chopped onion, half a teaspoon of black cumin, 2-3 branches of fresh thyme and garlic, salt, pepper and chili to your taste
Ingredients (toppings): roasted tomtoes, pickled lemon rind, whatever herbs you like, butter, croutons, nuts - it’s entirely up to you.
Step 1:
For the Kasha fry the chopped onions, add the herbs /spices with the tomato pasta and roast for a few minutes. Add the buckwheat and on a medium heat roast for a few more minutes.
Step 2
Quench with half of the tomato broth, season with sugar and salt and on a low heat cook for 10-13 minutes. Slowly add more and more broth similarly to making a risotto until the rice is dry. Put on a lid, add the butter and slowly cook until you feel the buckwheat is ready for you.
Step 3
Add whatever topics you wish and off you go!
A good name always helps a drink along and this week's drink has a spectacular one. We're doing a BLOOD AND SAND.
No one is really sure of the BLOOD AND SAND's actual origin, besides it appearing in the 'The Savoy Cocktail Book' from 1930 by Harry Craddock – like the Corpse Reviver No.2 from a couple of weeks ago. If Harry Craddock invented it or if it predates him is everyone's guess really. What we do know is that the drink is named after the title of the 1922 silent movie with Rudolph Valentino. In the movie Rudolph Valentino plays a matador who's life and good judgement gets twisted by love, which ultimately becomes his undoing in the bullring all done in proper cinematic 1920's style.
The drink itself might sound a little weird judging from the ingredients, but it works. It's a delicious cocktail not enough people know about – unless you're into classic cocktails or a bartender. The BLOOD AND SAND tastes a little dry and smokey, fruity and acidic with some herbal under notes to it. It's not as stiff as a lot of other classics are, but the scotch will definitely make itself known in the flavour.
WHAT YOU NEED:
- Scotch
- Sweet vermouth
- Cherry liqueur
- Fresh orange juice (no pulp thank you) - Ice
- Shaker (I prefer Boston, glass on tin)
- Jigger
- Hawthorne and fine strainer - Chilled coupe glass
HOW YOU DO IT:
- Put your glass in the fridge or freezer first and foremost.
- Pour 2 cl of scotch, 2 cl of sweet vermouth, 2 cl of cherry liqueur and 2 cl orange juice into your shaker.
- Take out your glass out of the fridge.
- Put ice into your shaker. Now the minute the ice hits the liquid, you gotta move fast.
- Close the shake and shake for a 8-12 seconds.
- Take your Hawthorne strainer put in on the tin, hold the fine mesh strainer underneath and pour through it into the glass. This is called a double strain in more technical terms.
- Garnish is optional here. The traditional comes without, but an orange peel or a luxardo cherry works, if you want garnish.
- Drink!
ON A PERSONAL SIDENOTE:
Unlike the previous ones, this one is not gonna be super technical. I've already covered the shaking technique a little, so if you're new or forget easily: either go back or look up a video on it. Visuals make it way easier to understand.
Lets address the ingredients. The scotch should have some peat in, but not be overly peated. It should also be smooth. Basically forget about that super peated whiskey from some small Islay in Scotland on your shelf that is so dry, it's like licking sawdust. Put that in a Rusty Nail instead, where it will get to shine. I like using a scotch that's either a blend or malt, but I also personally like to up the amount of scotch a to 3 cl (of course this depends on which products I use), while taking down the cherry liqueur and sweet vermouth to 1,5 cl each. Makes for tastier drink in my opinion. The 'original' is very good as well, so you can also just stick to the equal parts.
For the sweet vermouth I like using something with a deep, caramelized and vanilla note to it like Antica Formula or Del Professore. The most used cherry liqueur in the world is (most likely) Cherry Heering, but some countries have their own cherry liquors. I often like using one native to my country instead. One part because the specific one I'm thinking of is just absolutely delicious, one part because I like supporting smaller, independent businesses – which also includes wineries and distilleries.
Everyone should check out if they have some local distilleries or wineries nearby with products worth supporting. We have a fuck ton of them in and around Copenhagen, but generally Denmark has gotten a lot of small distillers and micro breweries over the past 10-15 years. I am very lucky in that sense to live so close by all of this stuff, but chances are there's someone doing something weird and delicious not too far away from you no matter where you live. Some of these small, independent places make some insanely good stuff.
Last note on ingredients: orange juice. Get. Some. Freshly. Pressed. OJ! Or do it yourself. Honestly stay the fuck away from the carton and concentrate stuff. 2 cl is not a lot, so just go buy a 1-2 oranges if you're making for yourself. Whether you buy freshly pressed or do it yourself, please for the love of the Gods, filter it. Strain the pulp out. Is not nice. One thing is the fresh stuff tastes much better generally, but if it's old or off in some other way (could be mixed with a percentage of concentrate, or it's made from 'bad' or unripe oranges), it will definitely impact the flavour of the finished drink. It will taste off and throw the balance. Always keep that in mind when you're dealing with fresh produce and syrups.
Now there's a few ways you can play with this drink, I'll list two here. One is to substitute the orange juice with blood orange juice. It works super well, but you have to be aware of the higher sugar levels if done. Cut down on the vermouth or cherry liqueur can help to balance it. Another one Gary Regan (famous bartender and 'Master of Mixology') was fond of is to using considerably more orange juice and pour it into a highball instead of a coupe, “and serve it for brunch” as he said. It really does make brunch a great time by the way.
The silent movie it's named after might not have been a masterpiece, but it's title is and so is it's namesake cocktail; Blood and Sand. Enjoy!