I wanted to pinch my extra thigh and butt bulge, but she was watching.
I wanted to stand in front of the mirror and suck it in at different angles, but she was watching.
I wanted to lift up my boobs and try to see my waist, but she was watching.
I wanted to say “nope not wearing this” as I tried to stretch out the waist band, but she was watching.
So instead…
I stood in front of the mirror, grabbed her hand, and said “look at us!”
We smiled and twirled in our new suits.
I left my coverup in the room.
And we strutted our way to the beach.
Her sense of beauty and self-confidence comes from me and I want her to know that beauty comes from within. That perfect bodies aren’t a requirement for fun. That anyone can carry themselves with confidence. That size doesn’t dictate worth, beauty, or the amount of joy you deserve.
The most beautiful combination is a woman who radiates confidence from every pore of her body and emits joy like electricity - no matter her size.
You got this, ladies. Fight the urge to tear yourself apart and show the world that beauty comes in all shapes and sizes. ❤️
being fat isnt good because it’s “more of you to love” or “fluffier” or “more cushion for the pushin’” being fat is good because it’s a way your body can be. you don’t have to make up arbitrary reasons for a body to be good when housing a person automatically makes it good
What do you call this flakey flatbread? I think almost every culture has a version of it! We call is Sabayad.
Today I ventured a bit away from tradition and made mine with some Cilantro and Garlic Butter but if you would like the original Sabayad recipe, just use regular vegetable oil instead!
For the Dough:
2 cups of flour
1 cup of hot water
1 pinch salt
1/2 tsp baking powder
3 tbsp oil
For the garlic butter:
1/2 cup melted salted butter
2 tbsp garlic paste
1/4 cup chopped cilantro
1 tsp Italian seasoning
For instructions on how to make the sabayad, watch the video saved in my highlights 😉 Also this makes 4 pieces, perfect for 2. If you want to make more just double the recipe!
Few notes:
You will knead the dough really well. I put mine in the stand mixer and had it going for about 5-6 minutes until the dough was really smooth. Since it's in cup measurements, you may need to adjust with more flour or water to form a smooth dough depending on how much you pack your cup. I recommend spooning the flour into the cup and then scraping off the excess with a knife.
I use the 3tbsp of oil in the dough after it has started to really take shape, it helps things get less sticky. So if you're kneading by hand it'll help the dough from sticking to your hand as you knead. And if you are using a stand mixture, it'll help the dough come off the bowl and stick less
Cook each piece at medium to medium low heat. Each side will take about 2 or 3 minutes or until it is golden in color. Dont let the pan get too hot or the sabayad will burn before it is fully cooked inside
Disclaimer: I know there are a lot of recipe adaptions out there, but for this one I chose not to read them and instead make my own interpretation of the recipe in the original poem. I am not a professional chef however so my choices may reflect that.
The Original "Recipe"
The original "recipe" for this spread came from the Appendix Vergiliana, a collection of c. 1st century CE poems attributed to Vergil but probably not actually authored by him. There is another recipe for moretum in Columella's De Rustica, with a slightly different way of going about things, however this post is focused primarily in the one found in the Appendix. Although not specified in this section, the context is that man is making this mixture as a spread to go on bread that is in the oven.
The (Relevant Part of the) Poem:
(Prose) Translation by H. Rushton Fairclough
At first, lightly digging up the ground with his fingers, he draws out four garlic bulbs with thick fibres, then plucks slender parsley leaves and unbending rue, and coriander, trembling on its scanty stalk.
These culled, he sits down by the pleasant fire, and loudly calls to the maid for a mortar. Then he strips the single heads of their rough membranes, and despoils them of the outermost skins, scattering about on the ground the parts rejected and casting them away. The bulb, saved with the leaves, he dips in water, and drops into the mortar’s hollow circle.
Thereon he sprinkles grains of salt, adds cheese hardened with consuming salt, and heaps on top the herbs he has collected; with his left hand he wedges the mortar between his shaggy thighs, while his right first crushes with a pestle the fragrant garlic, then grinds all evenly in a juicy mixture. Round and round goes his hand: little by little the ingredients lose their peculiar strength; the many colours blend into one, yet neither is this wholly green, for milk-white fragments still resist, nor is it a shining milky-white, being coloured by so many herbs.
The work goes on: and the pestle, no longer in uneven pace, as before, but heavier in weight, moves on in slower circles. He therefore pours on it some drops of olive oil, adding a little strong vinegar, then once more stirs up the dish and handles the mixture afresh. Finally he wipes two fingers round all the mortar, and into one ball packs the sundry pieces, so that, in reality as in name, there is fashioned a perfect moretum.
The Recipe As I Made It
So: in the original poem, there is a great deal of description of the process, but very little of the amounts used. Most of this is based on guesswork then, although I think it'd be pretty hard to get very wrong given the ingredients and that the dish doesn't need to be cooked.
Ingredients:
I have to confess that I halved these, because the original amount would not fit in my mortar and because it seemed like too much to eat. If you'd rather have it in the full amount, feel free to double this!
2 full heads of Garlic (~125g for me)
225g of some sort of Aged Goat Cheese or Sheep Cheese*
~10g of Fresh Parsley
~10g of Fresh Coriander
A few sprigs of Rue** or ~10g Rocket, Dandelion, or Chicory
A splash of Olive Oil
A splash of Vinegar***
Salt to taste
* The type of cheese is not specified, however goat & sheep cheese would have been most common in ancient Rome and we can infer from "cheese hardened with consuming salt" that it is not a fresh cheese. Age and type are up to you though
**Rue, at least where I'm located, couldn't be bought for ready money. The replacements are imperfect but as close to the original flavor as can be got.
*** I used Red Wine Vinegar on the logic that it would be closest to the sort of vinegar the Romans would have had access to. Other vinegars will probably work however.
My Process
All the ingredients! (except the oil, vinegar, & salt lol). As a mortar I'm using a molcajete, because that's what I had to hand and it seemed similar to Roman mortars I've seen, however most mortars should work I imagine.
I decided to crush the garlic a little before I added the cheese.
I chopped the cheese in to cubed to help to mix it in. This is also where I added the salt, although you can't see it in the photo.
The herbs! I think had I done this again I would have chopped them up before I mixed them in. As is they were whole leaves, although they were ground up a fair amount in the mixture by the end.
At first it was difficult to keep all the ingredients in the bounds of the molcajete, but as they mixed together it got easier and easier.
Once it was fairly smooth I added the olive oil and vinegar, and mashed them in.
In my case at least it looked really sticky at this stage and I seriously doubted it would form any sort of a ball, but it came together just fine, and in fact barely stuck to my hands at all. At this stage if you want it to be a little firmer you could put in in the refrigerator for a moment, but it's not really necessary.
Spread on bread and enjoy! Ideally this would be Roman bread, but any bread works :)
Final Thoughts
Really tasty!!! The flavors came together so well, and it smelled wonderful. If you are sensitive to spice, or don't like garlic, it definitely does taste strongly of garlic; I wouldn't say it's overpowering by any stretch, but it's certainly got strong flavors which the bread helps to even out. For me this wasn't a problem though, and I very much enjoyed it. I'll be curious to see if the taste of garlic will be milder by tomorrow as well.
I love how there are people who are pissed off about the depiction of *fictional* fat people being active. These aren’t even real people, but the very idea of a fat person being active (or you know, living while being fat) and being depicted in a positive light is enough to bother some?
Please.
These are beautiful and skilfully done. The ugliness of those others has no place here.
Plus-Sized Woman Rocks Bikini on Hollywood Boulevard to Promote Body Acceptance
Los Angeles is known for many things: great weather, a laidback lifestyle, and Hollywood’s biggest stars. But for many who live in La La Land, the pressure to conform to a certain beauty standard can leave them feeling downright depressed.
My favorite thing about this is that the "traditional" woman isn't always on the left. By switching it up the artist is really committing to the idea that the right way for a woman to be is however she wants.
baratheonpilled
annaxmalina
blakekathryn
yousharknotpass
