"In the instance an employer makes an illegal request for a photograph as part of a job application, you may submit a complaint to the United States Equal Employment Opportunity Commission." Successful violation fee collections are paid partially to the one who suffered the violation, which in many cases exceeds a year of work at these shit jobs. There's only two weak points to a corporation, and those are in the budget and in the supply chain. Hit them where it hurts.
[ID: A green-yellow soup in a blue bowl, garnished with a pea shoot. End ID]
Pea pod soup
This is a recipe for a creamy, savory, thick pea soup—made without any peas!
Puréed pea pods give this soup a fresh, bright pea flavor, while a trio of aromatics (shallot, scallion, and garlic), fresh herbs, white pepper, and green chili give complexity and spice.
Pea soup in England and the United States is typically puréed and sieved. Before the invention of the blender, the peas would be processed by hand with a mortar and pestle, as in this 1760 British recipe for "Pea Soup called Puree":
Chuſe ſome fine green Peaſe, put them on the Fire in a ſmall Quantity of Water, give them one boil or two, and then [...] ſtrain the Peaſe in a Sieve, and put them into a Marble Mortar; beat them to a Maſh [...].
The recipe then calls for onions, thyme, parsley, pepper, salt, and cloves to be fried in butter, after which the mashed peas and meat broth are to be added, and the whole strained "through a Hair Sieve." The soup should "come through very thick and fine."
There are, however, exceptions: in a 1717 recipe for "A Green-Peaſe-Soup, without Meat" (ham or beef were usually used, but may be omitted if unavailable, or during Lent), young peas are boiled; then black peppercorns, clove, mace, mint, green onion, and herbs are fried in butter, and the boiled peas mixed in. The soup is then eaten without straining.
The fibrousness of the pea pods means that blending and straining are necessary here. There is still plenty of flavor in them, though, making this recipe a great use of an ingredient that would otherwise go to compost.
Recipe under the cut!
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Ingredients:
300g empty pea pods
250g potatoes, cubed (optional)
1/4 cup non-dairy margarine
1 green chili pepper, sliced
2 shallots or 1 red onion, diced
4 cloves garlic, or to taste
1/2 tsp white pepper
2-3 sprigs fresh herbs (I used mint and basil)
3 scallions, whites and greens
Water, to cover
1 Tbsp vegetarian chicken bouillon
Salt, to taste
Instructions:
1. Melt margarine in a large stock pot. Saute shallot, garlic, chili, and ground white pepper until shallot is softened and translucent.
2. Add potatoes and pea pods and stir. Fry for 2-3 minutes.
3. Add water, salt, bouillon, and herbs and cook 20 minutes, until potatoes and pea pods are very tender.
4. Remove the potatoes and blend the soup. Strain through a fine sieve. Return potatoes to the soup and blend again. (Removing the potatoes before straining makes it easier for the soup to pass through the strainer.)
In my experience you will need to strain the soup no matter what: it is unpleasantly fibrous even after several minutes in a high-speed blender.
Taste and adjust salt and white pepper. Serve hot or cold with a crusty bread.
Recent West African history always reads like if you asked someone to come up with impossible to miss, completely blatant examples of neo-colonialism to explain the concept to children
[ID: Over the years, French leaders have sought to protect the CFA system by any means necessary. The French state is dependent on this arrangement to obtain strategic resources at below-market prices and, in turn, serve an export market willing to pay higher-than-market prices for French-made goods like cars and books.
In 1960, when then-Guinean nationalist leader Ahmed Sekou Touré left the CFA franc system, Paris launched Opération Persil (or “Operation Parsley”). French intelligence operatives sought to destabilize the country and topple Touré by flooding Guinea with massive quantities of counterfeit new Guinean bank notes. This led to the Guinean economy’s collapse and fueled Touré’s Stalinist paranoia, which arguably led to incessant brutal purges during the following 24 years of his rule.
On Jan. 13, 1963, then-Togolese President Sylvanus Olympio was assassinated by French-trained Togolese soldiers just days before he tried to create a Central Bank of Togo and a Togolese franc. The assassins were led by Gnassingbé Eyadéma, who then seized power and became Togo’s dictator with full French support. Eyadéma’s rule spanned five decades until his death in 2005; his son rules to this day./end ID]
link to article
Europe has adopted many games from the East, and even some of their names in a corrupted form. In chess, for instance, 'check mate' is almost literally 'the shah, or sheikh, is dead (māt)'
- "My Friend the Fellah," The Nineteenth Century and After, September 1904, p. 447
I assumed somewhat reflexively that this was a folk etymology, but no... it's pretty much correct!
guys please donate as much as you can to the sameer project. 5 dollars can accumulate into a high impact donation that keeps the kitchens going. ive done a lot of small increment donations (a lot of them are automatic, if that could be more intuitive for some people) that amassed into a sizable donation overall. and please reblog this so more people could be reminded and contribute as well
