Self Promo @librafordpr - Tumblr Blog

Read the interview with Jerry Armelli, where he discusses his experiences and insights on Reparative Therapy® and his work with Joseph Nicol

Toolkits, research sources, and policy statements by medical professional societies against conversion therapy practices.

https://ohpsych.org/news/549803/Conversion-Ministries-and-Ex-Gay-Ministries.htm

A national study found Ohio ranks in the top five states for "conversion therapy," a debunked method seeking to "convert" children who ident

The troubled teen industry profits off of Teen and Adolescent drug and alcohol addiction

Programs part of the troubled teen industry are meant to offer guidance and steer kids straight. Sadly, abuse has been widely reported. Lear

Life lessons of a loving gay Christian

This article responds to the widespread uncertainty in UK and international human rights law over the legality of ‘conversion therapy’, a se

Materials: Fabric Fleece Hair clips Needle & Thread Flower Brooch, applique, or pendant Ribbon Design inspired by Jericha Senyak and Felicia

probablyasocialecologist

A new study was published showing that transgender people who opt for top surgery have very little regret. Conservatives are predictably out

The study itself is titled, “Long-Term Regret and Satisfaction With Decision Following Gender-Affirming Mastectomy,” and sought to study the rate of regret and satisfaction after 2 years or more following gender affirming top surgery. The study’s results were stunning - in 139 surgery patients, the median regret score was 0/100 and the median satisfaction score was 5/5 with similar means as well. In other words… regret was virtually nonexistent in the study among post-op transgender people. In fact, the regret was so low that many statistical techniques would not even work due to the uniformity of the numbers: In this cross-sectional survey study of participants who underwent gender-affirming mastectomy 2.0 to 23.6 years ago, respondents had a high level of satisfaction with their decision and low rates of decisional regret. The median Satisfaction With Decision score was 5 on a 5-point scale, and the median decisional regret score was 0 on a 100-point scale. This extremely low level of regret and dissatisfaction and lack of variance in scores impeded the ability to determine meaningful associations among these results, clinical outcomes, and demographic information. The numbers are in line with many other studies on satisfaction among transgender people. Detransition rates, for instance, have been pegged at somewhere between 1-3%, with transgender youth seeing very low detransition rates. Surgery regret is in line with at least 27 other studies that show a pooled regret rate of around 1% - compare this to regret rates from things like knee surgery, which can be as high as 30%. Gender affirming care appears to be extremely well tolerated with very low instances of regret when compared to other medically necessary care.

[...]

The intense conservative backlash, to the point of disputing reputable scientific journals, likely stems from the fact that reduced regret rates weaken a central narrative these figures have championed in legal and legislative spaces. Over the past three years, anti-trans entities have showcased political detransitioners, reminiscent of the ex-gay campaigns from the 1990s and 2000s, to argue that regrets over gender transition and detransition are widespread. Some have even asserted detransition rates of up to 80%, a claim that has been broadly debunked. Yet, research consistently struggles to find substantial evidence supporting this narrative. The rarity of detransition and regret is underscored by Florida's inability to enlist a single resident to bear witness against a lawsuit challenging the state's ban on gender-affirming care.

kerink

i know we're all sick of self-care being a marketing tactic now, but i don't think a lot of us have any other concept of self-care beyond what companies have tried to sell us, so i thought i'd share my favorite self-care hand out

brought to you by how mad i just got at a Target ad

themythicalcodfish

OP this is EXCELLENT

whatbigotspost

Now THAT’S a self care resource! If you’ve gotten distracted by capitalism’s appropriation of “self-care” and watering the meaning down to nothing this is a super helpful guide to cut through the bullshit.

libraford

In our quest to make dinner from a different country once a week, we are landing on Korea today for steak bulgogi. This recipe is a bit more neatly written than the last one, even though the Peking ribs were delicious.

libraford

I would love some recommendations! I am using an Asian-specific cookbook that has it organized by country so I'm good there, but I am severely lacking in other continents. Looking for African, South American, Australian mostly, but if you have region-specific recipes from anywhere I will be happy to try them! Also looking for American foods by region because I know theres more here than burgers and hot dogs.

answeringmysister

would you like Western Ukrainian/Rusyn pierogi? I can pass along my grandma's recipe, as its delicious and I think more people need to be freed from half circle dumplings. My husband also loves Gado Gado which is Kenyan I believe and is a peanut sauce to serve with tasty things. I also know how to make Mexican rice and beans (and refried beans) and corn tortillas.

libraford

Hell yeah hell yeah hell yeah

answeringmysister

Ok. Pierogi or Pirohy as its sometimes spelled in Rusyn.

Need:

4-6 small potatoes

small onion

8oz block of mild cheddar

1/4 c butter

2 eggs

4 c flour + extra for rolling

--

1) boil the small potatoes with an onion (start from cold water). when potatoes are fork tender, take off the heat and drain. cut cheese and butter into cubes and put in with hot drained potato and onion and cover until they melt. when melted, mash or whip them into mashed potatoes. If you stop here, you have the mashed potatoes of the gods. it might require taste testing thoroughly.

2) crack eggs into a mug. beat them with just a little bit of water, maybe a tablespoon or two. put your flour into a large bowl and add egg+water and as much cold water as is needed to become a dough. its not a lot, probably under a cup, but it will depend on your kitchen conditions. it should make a pretty smooth not super sticky dough.

3) roll dough out on a floured board or table. you want it to be about 1/4" thick. using a sharp knife, cut the dough into squares. just make a grid shape - and it doesnt matter if theyre perfect squares or even four sided if theyre along the edge of your dough! but you want them about 3-4" across.

4) using a spoon put potato filling in the middle of the squares. stretch the dough over the filling and fold it diagonally into a triangle. pinch it Very Shut - pinch all along the opening then flip the dumpling over and pinch the seam again from the backside. the water can open them otherwise. completed dumplings get set on a clean towel and covered with a towel until ready to cook.

5) to cook, boil. they will want to stick to the bottom, so stir them. after the float, cook them another couple mins. we always ate them with butter as a kid, but my grandparents loved sauerkraut on top as well. some people fry them after boiling, but im lazy.

some things to note:

- they like to stick to each other! when resting on the towel, keep them separate. and after boiling, get butter on them right away.

- its good luck if one breaks in the water. my great aunt was So Afraid of bad luck from overly sealed pirohy that if it looked like none would break, she'd break one herself.

- you can freeze them either uncooked or boiled. if boiled, youll want to butter them well. if uncooked youll want to freeze them separate until theyre solid.

- i usually double the filling because id rather have extra filling than dough. extra dough is rolled into little noodles (just sliced off of the main dough sheet and rolled between the hands to smooth) and boiled. my great uncle preferred the little noodles to the dumplings.

- you also can fill this with other things! sauerkraut, sour cherries, or pork are common fillings. but i have only ever made potato/cheese.

- while youre getting the hang of making them, err on the side of Not Enough Filling. youll get a sense for how to work with the dough as you go.

Also, if and when you do make these, drop me a line if you have any issues! I generally teach this in person (and learned it in person) so it wasnt until typing it up now that i realized how little information is in the recipe :P

libraford

In our quest to make dinner from a different country once a week, we are landing on Korea today for steak bulgogi. This recipe is a bit more neatly written than the last one, even though the Peking ribs were delicious.

libraford

I would love some recommendations! I am using an Asian-specific cookbook that has it organized by country so I'm good there, but I am severely lacking in other continents. Looking for African, South American, Australian mostly, but if you have region-specific recipes from anywhere I will be happy to try them! Also looking for American foods by region because I know theres more here than burgers and hot dogs.

answeringmysister

would you like Western Ukrainian/Rusyn pierogi? I can pass along my grandma's recipe, as its delicious and I think more people need to be freed from half circle dumplings. My husband also loves Gado Gado which is Kenyan I believe and is a peanut sauce to serve with tasty things. I also know how to make Mexican rice and beans (and refried beans) and corn tortillas.

libraford

Hell yeah hell yeah hell yeah

answeringmysister

Ok. Pierogi or Pirohy as its sometimes spelled in Rusyn.

Need:

4-6 small potatoes

small onion

8oz block of mild cheddar

1/4 c butter

2 eggs

4 c flour + extra for rolling

--

1) boil the small potatoes with an onion (start from cold water). when potatoes are fork tender, take off the heat and drain. cut cheese and butter into cubes and put in with hot drained potato and onion and cover until they melt. when melted, mash or whip them into mashed potatoes. If you stop here, you have the mashed potatoes of the gods. it might require taste testing thoroughly.

2) crack eggs into a mug. beat them with just a little bit of water, maybe a tablespoon or two. put your flour into a large bowl and add egg+water and as much cold water as is needed to become a dough. its not a lot, probably under a cup, but it will depend on your kitchen conditions. it should make a pretty smooth not super sticky dough.

3) roll dough out on a floured board or table. you want it to be about 1/4" thick. using a sharp knife, cut the dough into squares. just make a grid shape - and it doesnt matter if theyre perfect squares or even four sided if theyre along the edge of your dough! but you want them about 3-4" across.

4) using a spoon put potato filling in the middle of the squares. stretch the dough over the filling and fold it diagonally into a triangle. pinch it Very Shut - pinch all along the opening then flip the dumpling over and pinch the seam again from the backside. the water can open them otherwise. completed dumplings get set on a clean towel and covered with a towel until ready to cook.

5) to cook, boil. they will want to stick to the bottom, so stir them. after the float, cook them another couple mins. we always ate them with butter as a kid, but my grandparents loved sauerkraut on top as well. some people fry them after boiling, but im lazy.

some things to note:

- they like to stick to each other! when resting on the towel, keep them separate. and after boiling, get butter on them right away.

- its good luck if one breaks in the water. my great aunt was So Afraid of bad luck from overly sealed pirohy that if it looked like none would break, she'd break one herself.

- you can freeze them either uncooked or boiled. if boiled, youll want to butter them well. if uncooked youll want to freeze them separate until theyre solid.

- i usually double the filling because id rather have extra filling than dough. extra dough is rolled into little noodles (just sliced off of the main dough sheet and rolled between the hands to smooth) and boiled. my great uncle preferred the little noodles to the dumplings.

- you also can fill this with other things! sauerkraut, sour cherries, or pork are common fillings. but i have only ever made potato/cheese.

- while youre getting the hang of making them, err on the side of Not Enough Filling. youll get a sense for how to work with the dough as you go.

Also, if and when you do make these, drop me a line if you have any issues! I generally teach this in person (and learned it in person) so it wasnt until typing it up now that i realized how little information is in the recipe :P

answeringmysister

Mexican foods!

Mexican beans:

this is dead simple. soak dried pinto beans overnight. drain and rinse. boil with new water and half of a peeled onion. cook until cooked. supposedly the onion helps reduce the gassiness? also you can leave the giant pot of beans on the stove and reboil it every day. my ex roommates grandma drank a glass of bean water every morning as a tonic.

Refried Beans:

when youre are near the end of your bean pot and the bean water is quite thick, its time for refried beans. in a frying pan, heat beans with a splash of liquid until hot. mash beans (i use a potato masher). add slices of cheese to melt and become delicious. you should have a thick beany cheesy paste. you can cook it until pretty dry, like store bought refried beans, but i like it a little saucy.

Mexican Rice:

heat a layer of oil in a frying pan. add dry rice - you want enough oil to cover each grain, but not enough to swim in oil. fry over med-low heat, stirring occasionally, until rice is toasted and fragrant and a light golden brown color. you will then cook it in flavored liquid. this could be stock; my roommate used a packet of bouillon powder on top of the rice and added water; i often add lots of spices (garlic/ onion powder, cumin, coriander, pepper, cayenne, paprika, etc are all good) and water. whatever you want to do to get this to become highly flavored rice will work. add liquid about a half cup at a time and cover with a lid. when the liquid has evaporated add more. cook until rice is soft and fluffy.

Corn Tortillas:

this is both the easiest and the hardest thing to make here. easy in that its just instant masa and water. i buy Maseca because thats both a brand i know AND i can find it in ireland. but the package says Harina de Maíz nixtamalizado. regular cornmeal wont work, it has to be nixtamalized aka soaked in lye before grinding. but you put your masa in a bowl and add cold water bit by bit. it will absorb it weirdly so make sure youve throughly stirred before adding more. you want this to be a thick paste, not a batter at all. this dough also dries out easily so make sure you have a cover for your bowl or some plastic to cover the dough.

making tortillas i find is easiest one at a time. heat a skillet over med heat while working. you do not want to oil it because you arent frying tortillas simply heating them.

take a ball of dough about 1.5-2" in diameter. roll between your hands to create the ball and smooth it as best as you can. then either in a tortilla press or with a rolling pin, you're going to press/roll the ball into a round tortilla. do this between layers of plastic. my roommate cut the sides and top off of a ziplock bag and used that in her press; i use either leftover vegetable bags or a ziplock and a small rolling pin. (traditionally this is done between the two hands but i cannot do it that way nor did my roommate) I generally roll it to somewhere between 1/8-1/4" thick. dont go too too thin like a commercial tortilla - itll just break and drive you bonkers.

when your pan is hot and ready, peel the top layer of plastic off of the tortilla and flop it into the pan. peel the bottom layer off either in the flopping motion or after its in the pan. let it cook on that side, mostly undisturbed, until if when you smack the center of your cooking tortilla it rises into a bubble. this means its time to flip it. if im in the tortilla making groove, when i flip it is time to roll the next one. while youre learning id do that as soon as you get the first one in there.

serve the tortillas hot and keep them hot. they will crumble and break when they cool.

answeringmysister

Gado Gado is apparently Indonesian, but my husband cooked it for his host family while in Tanzania, which is why I got it confused. (an actual Nigerian youtuber I follow is Africa Everyday, if you want Nigerian recipes. https://m.youtube.com/watch?v=0AVAo3tH-Qk) Anyway, here's the recipe he uses.

Gado Gado:

1 cup onion chopped

2 medium cloves crushed garlic

1 cup good pure peanut butter

1 Tbs. honey

1/4 tsp cayenne pepper (more to taste)

juice of of 1 lemon

1-2 tsp. freshly grated ginger root

1 bay leaf

1 Tbs vinegar

3 cups water

1/2 - 1 tsp salt

dash of tamari

2 Tbs butter for frying

Saute onion, garlic, bay leaf, ginger in butter ( hint cook onions first so the garlic and ginger doesn't burn And you can add a dash of water if the garlic dries out in the cooking)

When cooked add remaining ingredients and simmer on lowest possible heat for 30 min. stirring occasionally.

You may have to substitute some things; more lemon for vinegar for instance. I know they have hot peppers though and they should have ginger the question is whether you can get it fresh. But having a chef for your host father you have the best shot for getting everything you need!

Underneath stuff:

Besides somekind of noodles which interestingly they did not suggest ( I guess we just adapted for that!) And you could just put it on rice or simply vegetables.

drizzle of sesame oil

apples

lemons

oranges

raisins

toasted seeds & nuts

shredded veggies ( steamed or raw)

*tofu but if they eat chicken I would do that as I think it would be really good!! Especially if you marinate the chicken in lime, salt garlic and some kind of sweetener. This bit I have just discovered and it really upgrades the whole thing if the people who are eating it aren't vegetarians.

I would also adapt the fruit side and add mango or other fruits that are in season there.

You asked for veils in thinner fabric, so here they are! Dance the night away with gossamer silk wings!

High quality Coloring Book printing at great prices, with exceptional service as standard. Welcome to the smart way to print. Get an instant

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Coloring book

thesweeneytarot

THE SWEENEY TAROT IS TEN YEARS OLD!!

And how are we celebrating this anniversary?

By fixing all of its problems!

When I first made The Sweeney Tarot, it was intended just for myself and I never saw it taking off the way it did. Because of this, I didnt pay attention to certain things, such as format uniformity or sturdy packaging.

But after ten years of reading with it and also talking to collectors and other readers, it's been made clear to me that these aspects can impair the enjoyment of a deck for some people.

So I spent all summer fixing them!

The original edition came in a folding tuck box. The 10th anniversary edition comes in a sturdier box with an insert- more water resistant and fits like a glove.

The other issue was that the originals were not uniformly bordered, and I spent the summer fixing this:

See the light edge around the first one? Not present in all cards. Fine for me, distracting for others. Fixed in the new edition.

The Tenth Edition is available on The Gamecrafter right now.

The new edition is a little bit more expensive and I understand this. If you dont mind the flaws in the first edition, it is still available at the lower price.

Thank you for all your suggestions and interest!

thesweeneytarot

THE SWEENEY TAROT IS TEN YEARS OLD!!

And how are we celebrating this anniversary?

By fixing all of its problems!

When I first made The Sweeney Tarot, it was intended just for myself and I never saw it taking off the way it did. Because of this, I didnt pay attention to certain things, such as format uniformity or sturdy packaging.

But after ten years of reading with it and also talking to collectors and other readers, it's been made clear to me that these aspects can impair the enjoyment of a deck for some people.

So I spent all summer fixing them!

The original edition came in a folding tuck box. The 10th anniversary edition comes in a sturdier box with an insert- more water resistant and fits like a glove.

The other issue was that the originals were not uniformly bordered, and I spent the summer fixing this:

See the light edge around the first one? Not present in all cards. Fine for me, distracting for others. Fixed in the new edition.

The Tenth Edition is available on The Gamecrafter right now.

The new edition is a little bit more expensive and I understand this. If you dont mind the flaws in the first edition, it is still available at the lower price.

Thank you for all your suggestions and interest!

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