For a little musical interlude I present the video that has Gorbachev, zombies and plenty of hammers and sickles operated by pretty women. Last 20 years of the post-Soviet era replay right in front of your eyes. Enjoy!

The band ANJ can be found here.

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By the time I was growing up, the International Day of Worker Solidarity celebrated on the 1st of May became just another day in a long weekend of partying, spring outings, camping trips and fun. May Day usually started with the demonstration, the biggest one of course in Moscow, attended by the Politburo of the CPSU with the General Secretary himself, broadcast for hours on all three TV channels. Each self-respecting city had a smaller version with the local Party bosses in charge. During my years in technical school I’ve participated in one or two demonstrations. We were issued some uniforms and signs and walked with the crowds through the central streets of my city. Although the event was mandatory, we were happy to oblige, sixteen-year-olds don’t need much to entertain themselves in a crowd. So the smiles you see in the clip below are genuine, however, I highly doubt they have much to do with the world proletariat and their solidarity. “Workers of the world, unite!”

Happy May Day!

The text on the poster is “May 1st 1920″ and on the bottom ” Through the debris of capitalism to the world brotherhood of workers”.

Now take a short trip thirty-some years and several thousand miles away.

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All soldiers take photos, some of them are not pretty. If I said that only Germans enjoyed taking especially cruel and gruesome photos, I would not be very honest, having seen some of the images from the wars that followed, including Iraq. When I saw a link to an expired Ebay auction where these photos were sold for over a $1000, I just thought I’ll do my part of posting them for nothing. No matter how ugly, they have some historic value and for many people in them, these photos may have been their one chance to be seen by the future generations.

Caution: Some of the photos below are gruesome, it’s your choice to look at them.

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Korean Spicy Carrots are like American Chinese food – they are not known in their supposed country of origin, but that doesn’t make them any less delicious. There is a fairly large population of ethnic Koreans in the former republics of what used to be the Soviet Union; many of them live in the Central Asia courtesy of comrade Stalin who thought that they might be thinking of spying for Japan. Sometime between then and now Korean Spicy Carrots were born. The average citizen may not know much about Koreans but there aren’t many people who haven’t tried the carrots. Koreans guard the secret better than the Coca-Cola recipe, but there are many that come close and they are fairly easy to make.
Attention: Do not attempt to change the following recipe. John Dickerson of Bowling Green, MO changed the recipe and was soon beaten, robbed and repeatedly sodomized, his wife left him and he has a confirmed case of the swine flu. Dick Johnson of Butte, MT, didn’t change the recipe, instead sending it to 45 of his closest friends; soon he won the lottery, married Ms.April 2008, and discovered that he is fluent in 6 languages. Make your own conclusions.

For this recipe you will need julienned carrots, ground or crushed coriander seeds, cayenne pepper, vinegar, vegetable oil, onion, garlic and salt (kosher is good). It is very important to have julienne carrots, they look similar to thin long matchsticks. You can learn to do your own, try a special peeler, or do what I do and buy them. The package I have says “shredded”:

…but as you can see on the photo they are square shaped and not flat shreds. Real Koreans manage to have them cut in long almost spaghetti-like strands.

Mix carrots with salt and leave for 20 minutes. The amount of salt should be slightly more than you would use for a regular salad.

In the meantime, in a skillet heat up some oil and place a sliced onion in it. I used 1/2 cup of oil for the amount of carrots I had and that might have been a little much, maybe 1/3 cup will do next time; adjust accordingly with the amount of carrots.

Press as much juice out of the carrots as possible until they look fairly dry.
Construct a volcano-looking mound out of carrots. Place coriander and red pepper into the “crater” area. I used 1/2 teaspoons of each. Adjust to your own heat tolerance.
Remove onions from the skillet (they should be golden, not burned) and pour almost-smoking oil into the “crater”. Add a splash of vinegar, 2 finely minced (or pressed) cloves of garlic and mix.
Place the carrots in a container and refrigerate for 12-24 hours. Some recipes suggest to chop the fried onions and add them to the mix. I didn’t, I ate some and threw away the rest.
Korean Spicy Carrots can be enjoyed as a salad, pickle-like condiment, on a sandwich, in a taco or with whatever else that may benefit from a spicy kick. Make sure you go easy on heat if you can’t handle it. Enjoy!

Here is another recipe.

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Sorry for two billboard posts in a row, but what can I do – they are putting them up faster than I can stop and take a picture.

A thought about making this one into a caption contest but I don’t think you can beat mine (see the title of this post). If you manage to do better than I did, I might come up with a prize – a beer or a magazine subscription – something. Good luck and remember to lock up your jewelry stash or someone will get paid to party!

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