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ok but we’re all missing the important question here… WHO in the vatican has taught the spanish-speaking pope how to say faggotry in italian. how on earth did it come up. was it a prank. was it political sabotage. is there homosexual tomfoolery afoot in santa marta. I need to know more
your holiness did you perchance say FAGGOTRY
I can’t stress enough how much in my decades living gayly in Italy I have never ever heard a straight person say frociaggine. Only the gays say it. WHO TAUGHT HIM
(via shanastoryteller)
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This also very much applies to fanfics. Some people need to take a step back and think before they make straight fools out of themselves.
listennnnn, please say it louder for the folks in the back.
y’all gotta learn to be ok when things aren’t about you/catering to your wants. and if you can’t learn to be ok, just don’t subject artists and writers to your whining.
(via naamahdarling)
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I was going to transcribe this, but looked it up instead after seeing the username. Brown Butter Brownies from Broma Bakery!
The single serve double chocolate chip cookies that I pretty religiously make like four times a week are from Broma Bakery and they are so decadent and rich and amazing, I def recommend their recipes.
(via mikkeneko)
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A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something called “Norwegian Christmas butter squares.” I’d never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies I’d eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic.
Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that I’ve saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband - they’re fantastic with a cup of bitter coffee or tea. I’m skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day.
Norwegian Christmas Butter Squares
1 cup unsalted butter, softened
1 egg
1 cup sugar
2 cups flour
1 tsp vanilla
½ tsp salt
Turbinado/ Raw Sugar for dustingPreheat the oven to 400 degrees. Chill a 9x13″ baking pan in the freezer. Do not grease the pan.
Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour.
Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and ¼ inch thick. Dust the top of the cookies evenly with raw sugar.
Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula.
So I tried this recipe.
And it is GREAT.
It basically makes the platonic ideal of commercial sugar cookies, only in bar form. When I give them to people (which I do a lot, because this is one of those simple recipes where the results seem very impressive), I just tell them they’re sugar cookie bars.
Life hack: add white chocolate chips and sea salt
I made these today for the equinox with sea salt caramel chips and they are simply amazing. Let’s see how long they last with six people in the house!
Noting for later (as we need more butter for this, and probably won’t do a grocery shopping till the weekend).
The OP version of this has become my go-to cookie for basically all things and I have a whole cohort of friends and colleagues who would murder each other to get them. Haven’t tried any add ons yet, since the base recipe is SO GOOD.
I’ve reblogged this before and I’m reblogging it again because I’m about to make it again tomorrow and I wanted to add my own tale of just how amazingly delicious it. it was SO incredibly simple to bake and with an extra dusting of brown sugar on top and served warm and soft they gift you with the taste of the nectar of the gods when paired with a small glass of milk. this image is from when I first made them a couple years ago:
GO. MAKE THESE !!!!
Needed to make a dessert in a hurry to bring to Thanksgiving, and this recipe worked excellently. I did not have the right kind of sugar for the topping, so instead I used a packet of lemonade powder, which gave it a nice citrusy zing.
(via mikkeneko)
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ALTwelp.
Guess we’ll be removing the
Gilbert Baker1977 Pride Flag from our site, along with the links to the Gilbert Baker Foundation.Heads up to other queer artists: if you use the original 1977 flag in anything, definitely don’t make any reference to who created it in your listings or you might get threatened by the Gilbert Baker Foundation! :)
Happy End Of Pride Month From CMG /s
I’m just here going “… so, to be clear, you are issuing legal threats to a small Jewish-owned company in the name of Gilbert Baker… because we used his name in identifying the colorway associated with his flag?”
My wife just looked it up – we’ve made less than $500 in the last 5 years on any items in that colorway. It is not popular. We spend a lot of time educating young queer people what that flag even is and why it’s important.
Well, spent. Because we’re not doing that anymore.
Good job spreading awareness of Gilbert Baker’s work, guys!
Unreal. What would Gilbert Baker think?
~ Gilbert Baker
Apparently in 2019, after Baker had passed away, the Foundation partnered with an LGBTQ business student group called Pride Corp. and became litigious about the use of the flag?
Nice work guys, honoring Gilbert Baker by shitting on independent queer creators (who are doing your job for you) sure is one way to do it.
It’s specifically about the name. We can use the flag, but giving credit to Gilbert Baker as its creator by calling it the ‘Gilbert Baker flag’ is the issue, because we are 'using the name for promotion.’
It’s ridiculous on any number of levels, especially that WE HAVE TO TELL PEOPLE WHO HE WAS. They don’t KNOW. Gilbert Baker’s name is not a draw for our customers. It’s a history lesson.
[Image description: White text against a darkened background of the red, orange, yellow, and green stripes of a pride flag, saying, “A true flag is not something you can really design. A true flag is torn from the soul of the people. A flag is something that everyone owns, and that’s why they work. The Rainbow Flag is like other flags in that sense: it belongs to the people.” The quote is from Gilbert Baker. End description.]
Update:
They’re asking us for nearly 2x what we’ve made from anything using that color scheme because we referred to it using the name of the original artist.
Fellow artists, I would advise you that if you have anything using the colors of the 8-stripe flag and calling it by or in any way referencing the name of the original artist that you either a) take it down or b) rename the flag, lest they ask you for twice what you’ve ever made.
This may have the unfortunate effect of keeping us from ever talking about that particular Jewish artist of blessed memory, and that does seem like a strange tactic for the Gilbert Baker Foundation to take, but…
ALT
ALT
ALTWow. Just. Wow.
What– and I cannot stress this enough– the fuck.
(via naamahdarling)
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LAND BACK!
Here’s a more recent update. Water level is back in the river channel, sediments are exposed, replanting is starting.
(via mikkeneko)
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Paeonia lactiflora (common garden peony)
Peonies remind me of roses. They have beautiful showy flowers but without the inconvenience of those troublesome thorns. Paeonia lactiflora was introduced to European gardens from China in the mid- 1700s but these original peonies only came in white. Now peonies come in a variety of colors and, I’ll think you’ll agree, peonies probably deserve an A+ in Charm School.
(via wirwerdensiegen)
