Tired Af @straightupcook - Tumblr Blog

amomentofnature

The long-awaited summer will come soon, it's fragrant warm evenings around the campfire again

straightupcook

yes 02/25/25

straightpeoplereceipts

stop gendering body hair

straightpeoplereceipts

stop gendering facial hair

straightpeoplereceipts

i mean yeah guys stop gendering hair in general but i hope its clear that this sentiment isnt just something we are all saying for casual progressive fun and that hair—body hair, facial hair, the hair on your head—is extremely politicized for marginalized people.

let trans women forego things like full body shaving without accusing them of being men

let women have professional lives that do not hinge on the removal of their body hair

acknowledge the racialization of facial hair on women

acknowledge how hair is politicized and gendered on men as well—and while its important, not only in senses of “let cis men have long hair if they like it” or “let trans men have long hair without misgendering them” but also: men of colour with long hair are targeted for this

american christianity has a long history of deeming men of colours long hair as too woman-like and therefore anti-christian, and.. in the case of residential schools, forcibly cutting native mens hair. native men have been historically sexualized over and over by american historians wrt this.

and this is true of white historians with other peoples as well. men of colour with long hair have been historically sexualized and demonized in turn by white people for presentation that was gendered in the eyes of white christianity.

the gendering of hair is the politicizing of it and genuinely tied up in violence... antisemitic violence, racial violence, sexual violence.. like... i hope we are all earnestly acknowledging the pain of this beyond the obvious when we read posts like this

straightupcook

this This THIS

arach-ne-deactivated20221122

A mural of a forest in the South Bronx. New York City, USA. 1983.

Photographed by Thomas Hoepker

solisaureus

came home drunk last night and got way too excited to see my cat

straightupcook

i want lipstick kisses

peri

HAPPY 10 YEARS OF THE MOST TRANSGENDER POKEMON

whitepeopletwitter

bocceclub

wow i wonder if that 300 year gap could be explained by any outside factors…….whoa! for some reason it lines up with the timeline of britain’s invasion and subsequent colonization of ireland! wild, huh? i wonder if the two are connected in some way? i guess the world will never know….

trickstertime

“why do the Irish hate the English so much? It couldn’t have been *that* bad!!”

This was in place till 1973.

commie-cosmo

Seeing non irish people reblogging this makes me happy

i’m not okay. how could i be?

cookingincombatboots

Chinese Style BBQ Ribs Ribs: 1¼ c vital wheat gluten 4 tbsp potato flakes 1 tsp garlic powder ½ tsp Chinese five spice ¾ c vegan chicken/beef broth (or water) 1 tbsp hoisin sauce 1 tbsp vegetarian oyster sauce 1 tbsp soy sauce Sauce: ½ c hoisin sauce ¼ c soy sauce 2 tbsp agave ½ tsp Chinese five spice ½ tsp garlic powder 2 tsp minced ginger paste 2 drops red food coloring (optional) red chili flakes and/or crushed szechuan peppercorns, to taste Preheat oven to 350°F. In a large bowl, mix all dry ingredients for ribs. Mix all liquid ingredients in a measuring cup. Make a well in the dry ingredients and slowly incorporate the liquid. Mix together until a cohesive dough forms and knead for about a minute. (If it’s looking a little dry and hard to incorporate, add a splash more liquid at a time.) Line a baking sheet with parchment paper and form a flat disc with the rib mixture, about an inch or two thick. (Aim for a circle or wonky rectangle, but the gluten will do what it wants.) Bake the seitan for 25-30 minutes, flipping halfway. Let cool. While the seitan cools, mix all ingredients for sauce. Set aside. Preheat oven to 375°F. When seitan is cool, cut into small slices, about half an inch wide. Then, cut each slice in half lengthways. Each one will be different, but you’re aiming for typical Chinese boneless rib size, so they’re uniform in thickness. Depending on what shape your original seitan was, cut each long “rib” in half for easier bite size pieces. Toss ribs in a few tbsp of sauce (this recipe makes a lot of sauce! It will keep in the fridge indefinitely! also good for dipping/reheating leftovers) and place on a parchment lined baking sheet. Bake ribs at 375° for 10-15 min, flipping halfway. Broil for 1-2 min to char the outside, but watch it carefully because it WILL burn! (And be careful to not set the parchment on fire like I do, almost every time…) When ribs come out of the oven, brush with a little more sauce for that sticky glossy finish. Top with a pinch of crushed szechuan peppercorns if using. Enjoy!