The Evens Thai aubergine curry

The thuds of the sharpened blade slicing it's way through the gathering aubergine slowly becomes submerged by the driving sounds of the Evens - the syncopated mesh which now drowns the entirity of the kitchen. Ian Mackaye cries a brash holla over the release of his pent-up, jagged guitar lines, all the while fragments of food are roughly tossed into the air as the slashes of the knife are more frequent and heavy. Amy Farina's harmony rides gently in and a period of calm takes hold of the room. A rich spectrum of colour clings on desperately to the sides of the container wall, the machine is sleeping. Flip over to one side of the aubergine only to flip it over once more, then season. Ian repeats that non of the minor parts are pointless, every action has it's reason. As the last of the aubergine is taken from off of the heat the drums pick back up and that wave of energy is once again restored. The complex rhythms and guitar hooks combine in creating a repetitive pattern which mirrors each culinary step, this familiarity brings with it a re-assurance, a security net though it's haunting all the same. The Heaps of food which once harried the empty space of the table have now disappeared leaving behind a clean surface and a sweet smell. Sounds bubble their way to the surface, they ring and ride through the rafts of coconut milk, stock and white wine which simmer in the pan below until, finally, you are left with an honest conclusion.

a hearty stew

I can't be the only one to have noticed how chilly it's got over the last week! So here is a quick stew recipe we at chez Belly Kids have knocked up. Enjoy:

Ingredients:-
1 onion (chopped)
3 cloves garlic
1 stick celery (chopped)
lots of mushrooms (flat or chestnut)
dried porcini mushrooms
1 pint stock
tomato puree
400g tin tomatoes
1/2 tsp turmeric
1 1/2 tsp cumin
1 tsp paprika or 1/2 tsp cayenne pepper
(CHILLI POWDER IF YOU FANCY IT)
1/2tsp cinnamon
2tsp thyme (dried)

Soak the dried porcini mushrooms in boiling water for 30 mins,
meanwhile fry off the onions with a pinch of sugar till transparent
Then add the celery and garlic,
though becareful that you don burn.
Add half the mushrooms along with all of the herbs and spices.
Add the tin of tomatoes, tomato puree and stock.
Bring to the boil and simmer for approximately 20 mins.
Add the dried porcini mushrooms with the liquid they came in.
Let the sauce thicken a bit,
add more puree or drain off excess liquid if necessary.
Add the rest of the mushrooms and put into a casserole dish
with a knob of butter and some salt and pepper.
Cook for between 2 and 3 hours.
Add dumplings if you fancy.
Finish with fresh thyme and sour cream!

Andy Hemming pictures

It's been a Crazy month and I can only apologise for the lack of recent posts. We have been planning the release of a bunch of new tapes for in the new year (more information to come!) But For now here are a few drawings from artist Andy Hemming who will be doing artwork for a future peepholes and Eyes release. So excited. Check out his Blog and commission him for work.


His BLOG can be found here and it has on it a bunch of illustrations, updates and photos. All of which are worth a look. We are really glad to be able to work with Andy because not only is he a great illustrator but also such a nice guy. Hopefully you dig on his work as much as I do.

Talk Normal wake up

"so i'm currently obsessed with cooked whole grain/porridge concoctions as an simple and energetic start to the day!" Andrya from Talk Normal. I can't say I ever eat in the mornings, I'm just not that type of guy. Consequently I think the rest of my day is thrown into an orbit of chaos and shit. So here is a taster form Talk Normal, they will feature in the book with something a little more elaborate


Creamy Buckwheat Cereal w/ Apples and Coconut Oil

1/2 cup buckwheat groats
1 1/2 cups of water
pinch of sea salt
1/2 an apple, cut into bite size pieces
Mochi*, 1" squares cut into bite size pieces (optional)
1 tablespoon of coconut oil
Garnish w/ either 1/8 cup of soaked almonds (skin comes off easy if soaked and cut into bite size pieces) OR scallions for more zest.


Rinse buckwheat. Bring buckwheat, sea salt and water to a boil (uncovered), then cover and reduce heat to low. After about 20 minutes (or a good amount of the water is gone), add the mochi. A few minutes later add apples. Add coconut oil shortly before you take the pot off the stove or just put it in the bowl and pour buckwheat and company over the coconut oil. Mix with coconut oil. Garnish with almonds or scallions.


NOTE: Mochi is a pounded sweet rice served in small squares or cakes. It is much more glutinous and gooey compared to regular rice and is an excellent plain (and toasted), mixed with other grains or even in beverages.

Juiceboxxx shares a dietary passion

Milwaukee based producer Juiceboxxx shares a love for fast food, echoing ours here at Belly Kids. I guess its not everyday we can bother the kitchen with our flondering, sometimes you just wanna chill with mariokart.

JUICEBOXXX "MILWAUKEE STYLE" FROZEN PIZZA

DIRECTION: PLACE ORV'S BRAND SPECIAL DELUXE FROZEN PIZZA ONTO "PRESTO PIZZAZ" STANDALONE FROZEN PIZZA COOKING APPLIANCE. COOK FOR AROUND 13 MIN. DRENCH IN "FRANKS HOT SAUCE" BRAND HOT SAUCE. BRING INTO LIVING ROOM. TURN ON THE TELVISION. EAT WHILE SITTING ON FLOOR. ENJOY!