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seranine

“scratch a transphobe and a misogynist bleeds”

siobhan o'leary gives us a brilliant deconstruction of transphobia, and transmisogyny specifically

Source: https://twitter.com/siobhanftb/status/1020309083423821825?s=21

transgirlpinup

This is some scalding hot fucking tea and I’m here for it.

randomanimecaps

I tried to resist this meme, but I couldn’t help it

setheverman

what’s the mood for july?

medievalthymes

keepingupwiththebatfamily

marj4rine

i bring to you, an old meme

@thearcanagame

scienceandfandoms

You fools. She is dual wielding.

no-more-ramen

Easy, Customizeable, Creamy Herbed Mushroom Pasta (+Cheater 'Roux')

This is a highly modifiable recipe. The picture below is what I made last night when I came in from work at 10pm. It has lots of Stuff in it other than mushrooms, but it uses the same base and took at most five minutes longer than usual, mostly because I made extra sauce; I just used half the amount of mushrooms and then added more goodies because I wanted a variety. Picture includes tri-color veggie rotini because it’s what I had, but I love this recipe with linguini!

Ingredients:

Pasta of your choice (I use a whole box, it keeps rather well)

16oz sliced baby bella mushrooms (and/or other filler of choice)

4-6 cloves garlic (use the minced stuff from a jar! ½ tsp = 1 clove)

~2 tbsp flour

½ tsp dried rosemary

1 tsp dried thyme

1 tsp dried oregano

salt + pepper to taste

OPTIONAL: 1 cup veggie/chicken broth or stock

½ - 1.5 cup heavy cream (depending on preferences, more if you don’t use broth)

½-1 cup Parmesan cheese

Instructions:

Put your water on to boil for cooking the pasta. I like to salt mine very well. Whenever it finishes, just drain it and set it aside if your sauce isn’t done yet (mine never is, but I cook low and slow).

In a separate skillet/pan, melt some butter or heat olive oil (other veggie oil will do). Add mushrooms and garlic, and cook for 5-10 minutes, until the mushrooms are browned and shrink down a bit and everything smells nice.

Add flour and stir constantly until the flour is all nice and lightly browned. This is seriously the most labor intensive part, but it doesn’t take long at all - 1-2 minutes max - and you don’t have to stir vigorously. Just make sure you don’t have big white clumps of flour.

OPTIONAL: Add veggie/chicken broth/stock and rosemary, thyme, oregano, salt and pepper, and stir. I keep the roasted chicken Better Than Bouillon in my fridge at all times, and it gives this just that much more flavor (I just add a cup of water and the required tablespoon BTB directly to my pan and stir. NOTE: because I use the BTB, I do not salt my sauce at all.)

Add heavy cream and stir. If you used broth/stock, add ½ cup - if you didn’t, use 1.5 cups. (And if you didn’t add stock/broth and haven’t added your herbs yet, do that now too)

Add ½-1 cup parmesan cheese, to taste. I find that the less you use, the better your leftovers will keep.

Let the whole thing simmer and reduce a bit. It can be a little thin, because it’s going to continue to reduce a little even after you take it off the heat!

Combine sauce and pasta. Preferably, dump the pasta in with the sauce so you only have one big creamy, cheesy mess to clean up, but if your pan/skillet isn’t big enough, dump the sauce on top of the pasta instead.

Serve and enjoy! Maybe throw a little more parm on top, you cheese-loving chef you!

The Cheater “Roux”

The most common ways to thicken a sauce/gravy are to either use cornstarch or start with a roux. I’ve never owned cornstarch in my life, and making a good roux takes a bit of a learning curve and always makes a big mess. The trick to this thick & creamy sauce is adding the flour to whatever other Stuff you’re putting in your pasta (in this case, mushrooms). The flour absorbs the liquids and coats your Stuff nicely, and then helps to thicken the sauce when you add the broth/cream!

Unfortunately, you can’t use this cheat if you don’t have other Stuff going into your dish. )=

If you’re curious about what’s in the picture, I followed all these directions BUT I only used 8oz mushrooms. When I added my broth, I also added a small bag of frozen carrots and some cooked chicken, and when all the liquid was in the pan I threw in a bag (yep, a whole dang bag) of baby spinach (mmmm spinach). If I do it again, I’ll leave the carrots out - they’re a little sweet for my tastes.

yeezy-nation

alisonzai

lesbianmarx-deactivated20190409

manticoreimaginary

New Zealand’s new water safety mascot is amazing and his instagram is a gift

spybrarian

OKAY I just noticed the thing @manticoreimaginary FORGOT TO MENTION is that his name is the Swim Reaper.

goodbyehorses25

shes so charming

nowherebloom

Anne Hathaway, Audra McDonald and Raul Esparza in “Twelfth Night”

ihatecispeople

do cis people realise that trans people get misgendered even if we pass? a trans man could walk up in a full beard and still be called “miss” because people are transphobic, not because he looks like woman. obviously non-passing trans people get misgendered more often, but there’s really more layers (aka transphobia) to being misgendered apart from “i pass all the time thus no one ever misgenders me”

ihatecispeople

relatives might misgender you through your entire life, people who know you’re trans might misgender you solely because you are trans, people will misgender you to spite you and they’ll misgender you to harm you (either emotionally, or by outing you). doctors will misgender you if they realise you’re not cis, which can have fatal outcomes. the legal system constantly misgenders trans women, putting them in men’s jails no matter how well she passes as a woman, which puts these women as incredible risks for their safety and lives.

misgendering is a social and sometimes fatal power that cis people have over trans people, and acting as if it’s at all times “a honest mistake” shows how little you think of trans peoples’ security.