I'm already seeing advice from people in the US to purchase queer books and other banned or "controversial" books on paper as a way to combat the wave of government censorship that is coming. While this is a good idea (it is! absolutely!), it's not accessible to everyone, and truly, we're not going to be able to consumerism our way out of this one.
If you can buy the books, do. Whether you can buy the books or not, borrow them from your library.
Borrow the paper versions. Borrow the ebook or audiobook versions. Request the titles you want that your library doesn't have. The more a title circulates or is requested, the better librarians are going to be able to defend keeping it if and when it's ever challenged.
Use libraries like @queerliblib too. The more members they have, the better they'll be able to fundraise.
Your community resources depend on you using them. Borrow the books before they go away.
InB4: Piracy is not the solution here. We're trying to keep community resources available, not make sure individual people can read individual books. Different problems.
The books are still available. Borrowing them from your library and returning them on time and in good condition will help keep them that way.
[ID: Cheesy pasta shells in a bright blue bowl, sprinkled with paprika and dried herbs. End ID]
Vegan macaroni and cheese
This recipe makes a simple, creamy, cheesy pasta on the stovetop, without the use of store-bought vegan cheese.
History
Cooks in England have been combining pasta with cheese at least since Anglo-Norman times: one late 13th-century manuscript describes a dish of "ravieles" (ravioli) made with a stuffing of herbs, cheese, and butter. A bit later, an early 14th-century Italian text includes a recipe for "de lasanis":
ad lasanas, accipe pastam fermentatam et fac tortellum ita tenuem sicut poteris. Deinde, diuide eum per partes quadratas ad quantitatem trium digitorum. Postea, habeas aquam bullientem salsatam, et pone ibi ad coquendum predictas lasanas. Et quando erunt fortiter decocte, accipe caseum grattatum.
for lasanas, take leavened dough and make a round cake as thinly as you can. Then, divide it into square pieces the size of three fingers. After, have boiling salt water ready and place the aforesaid lasanas there to cook. And when they have been strongly cooked, take grated cheese. (trans. culina vetus)
This dish is sometimes cited as the first recipe for macaroni and cheese, though its construction more closely resembles that of lasagna. This form of preparation soon afterward made its début in the English language, when a cookbook compiled around 1390 calls for thin pieces of boiled dough to be interposed with cheese and butter in a dish referred to as "macrows" or "makerouns." This term may be related to the Italian "maccheroni" or the English "macaroni."
In late 15th-century Italy, we find a use of the term "macharoni" that looks more familiar: it is used to refer to hollow tubes of pasta that were formed by hand around a rod, then boiled for immediate consumption, or dried for storage. In English, the word "macaroni" is used to refer to tube-shaped pasta by 1783.
Elizabeth Raffald is credited with publishing the first recipe involving a béchamel sauce into which cheese is melted. Her 1769 The Experienced English Housekeeper contains instructions on how to "dress Macaroni with Permasent [Parmesan] Cheese":
Boil four Ounces of Macaroni ’till it be quite tender, and lay it on a Sieve to drain, then put it in a Tossing Pan, with about a Gill of good Cream, a Lump of Butter rolled in Flour, boil it five Minutes, pour it on a Plate, lay all over it Permasent Cheese toasted [...].
Credit for bringing macaroni and cheese to the United States is often given to Thomas Jefferson and his enslaved, French-trained cooks James Hemings and Edith Hern Fossett. A recipe written in Jefferson's hand calls for square sheets of pasta to be dressed "as maccaroni," i.e. interposed with layers of cheese. But this mode of preparation more closely resembles the earlier "macrows" than Raffald's casserole of pasta mixed with cheese sauce.
In 1824, Mary Randolph's The Virginia Housewife contains a recipe for "macaroni" layered with cheese and butter (though no white sauce) and baked. By 1830, what one New York cookbook refers to as the "usual mode of dressing" macaroni was just what Raffald had described 60 years earlier: "adding a white sauce, and parmesan or Cheshire cheese, and burning it [in an oven]." Similarly, in Scotland, an 1829 cookbook says that macaroni may be "stewed in white ragout sauce" before being covered in grated cheese, bread crumbs, and melted butter, and browned in an oven. (This latter reference, by the way, seems to be the first to call the dish "macaroni cheese." "Macaroni and cheese" was used by 1834.)
We also see pasta mixed with cheese sauce and served without baking at this time. In 1834, Simpson's Cookery prepares the dish by combining boiled macaroni, butter, pepper, cheese, and cream. Another method of preparation, fashionable in continental Europe, was to mold the pasta and cheese in a timbale (a shallow casserole dish), with or without a pastry crust. Macaroni was served en timbale with a "rich crust" at a state dinner hosted by Jefferson in 1802.
The ambiguity between "macaroni" as a thin sheet of pasta cut into squares, and "macaroni" as rolled tubes of pasta, remains throughout this period. As late as the 20th century, cooks are instructed to use either "pipe macaroni" or "riband [ribbon] macaroni" to make macaroni and cheese.
Notwithstanding its fashionable origins, macaroni and cheese came to be associated with thrift, or else with poverty, by the 1870s. A character in an 1871 story published in Tinsley's Magazine declares that he will "draw half the price of my work beforehand [i.e. take an advance payment], if I have to live on macaroni and cheese when I return to town." Around the same time, Albert James Barnays writes that "macaroni and cheese are most admirable" to "give variety to food in a poor man’s house, [...] and would supply a supper at an inexpensive rate."
The recipe
This vegan version of stovetop mac and cheese begins with a béchamel of flour, margarine, and soy milk. Nutritional yeast and mustard add a cheesy savor, while the sautéed onion and garlic blended into the sauce provide depth.
Recipe under the cut!
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Ingredients:
1lb dry pasta
1/2 cup non-dairy margarine
1 onion, diced
3 cloves garlic, chopped
Sweet or smoked paprika, to taste (optional)
Ground black pepper, to taste
2 tsp mixed dried herbs (optional)
Red pepper flakes, to taste (optional)
1/4 cup all-purpose flour
1/4 cup nutritional yeast
1 tsp Dijon mustard
4 cups non-dairy milk, preferably oat or soy
Salt, to taste
Large pinch MSG (optional)
Ground mace, nutmeg, or paprika, to top (optional)
Sliced chives or green onion, to top (optional)
Instructions:
1. Prepare pasta according to package directions. Drain, but do not rinse.
2. Meanwhile, melt margarine on medium in a large soup pot. Add onion and garlic and cook for several minutes, until onion is translucent and garlic is lightly golden brown.
3. Add paprika, black pepper, red pepper, and dried herbs, then bloom until fragrant.
3. Add flour and stir. Continue to cook, stirring occasionally, until flour is a shade darker.
4. Add nutritional yeast, mustard, MSG, salt, and non-dairy milk.
5. Use an immersion blender to liquefy the onion and garlic and blend the 'cheese' mixture. Continue to cook, stirring occasionally, until thickened.
5. Add pasta to cheese sauce and mix. Taste and adjust salt. Serve topped with sprinkled spices and/or chopped herbs.
Pixie not understand how is so many people in this country choose somebody make speeches about make program for killing murdering people same like Pixie .
Scared is not strong enough word for these feels .
Kill as in directly murdering . or . by shutting down the social services Pixie depend on to stay alive . both were “ promised “ , both would destroy Pixie life .
why people so full of hate … ? not understanding . just . cry cry cry . all day . missed art studio time .
The American "burger" is actually named after the Dutch physicist Jan Burgers, who first used an offset slab of scrapple between two pieces of bread to demonstrate a crystal lattice edge dislocation at a university lecture. As a guest at the University of Maryland, he provided a similar demonstration, but instead used a barbecue-grilled meat patty as a nod to American culture of the day. This sandwich was passed around to the class as a hands-on demonstration. Though the "Burger vector" did not catch on among American materials scientists, the Burger sandwich did--thus giving rise to the barbecue staple we know and love today.
Tired of the people who argue that public transportation could never work in the US because it's too spread out. Do you realize that we don't have to give up on something just because we can't make it perfect? Do you realize that even if only people in cities could benefit (which is not the case), that that's still a lot of people benefiting? Do you realize that if it were typical for people in cities to use public transportation, the majority of the people using it would be the people you consider normal and not the people you're afraid of? Do you realize it's not all-or-nothing? Good transit doesn't make cars obsolete or illegal. It just makes it feasible not to own one.
Also, even if the commute is longer by bus/train, consider that you can spend your time on the bus/train reading or zoning out or scrolling on your phone or whatever, which uses way less mental energy than driving.
Writing is so funny because you'll just be working on your little fanfiction, write a specific word, and realize, "oh god, my readers are gonna know I'm American."
