This is the fourth or fifth anon I've gotten in the last few weeks accusing various people of things, so be aware:
- If you're accusing people of shit while in greyface, I'm not interested.*
- If you're accusing people without extremely clear evidence, I'm not interested.**
- If neither of us follow the other, I'm not interested.***
Come off anon and lay a solid fucking case or fuck off; I have better things to do than engage with whisper campaigns and witch hunts. And while you're at it, consider whether you actually know the definitions/history of the words you're slinging. Or whether your target has actually done anything worthy of social ostracization.
I don't mind anons or messages in general, but gods damn I have exactly no interest in the culture of smear campaigns rampant on this site.
*If you're accusing someone of something and I don't know who you are, my very first assumption is that YOU are the asshole in this scenario. What are you hiding behind that mask?
**My standards for clear evidence are extremely high. Other users' theorizing is not good enough. Show me the clear cut originals in the original context or don't even start.
***I have limited spoons. I see exactly no reason to spend them on a rumor mill instigated by someone I don't even interact with.
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EVERYBODY post your struggle/lazy/easy/low spoons go-to meals so when we all struggle next we can explore the notes.
Flavored brats/sausages with cheese or fruit etc can be delicious air-fried and plain, and wrapped in a paper towel and eaten by hand without dirtying plates and cutlery. (If you’re up to it, add buns/side/toppings to your ability level.)
i know this isn't going to be low-spoons for some people but i know that sometimes "budgeting how much food i'm eating to make sure i don't go broke / have to work an extra shift next week and then cry from pain and exhaustion" is part of spoons. or it has been in my life, such that "food i can make on autopilot without money-guilt" is a type of recipe to know. here's one:
one 1/2 package of frozen corn (wrap the other half in a rubber band and put in the freezer for next time)
one cup rice
one can black beans (rinse these, even if just in the can)
Start rice.
Microwave the frozen corn in a bowl (this can be the bowl you use to eat from later) until largely defrosted. add warmed corn to pot with butter or oil on mediumish. "grill" in the pot until cooked (starting to brown works), then put back in bowl. if you have them, toss chili powder and butter on the corn right before or right after putting them back in the bowl.
Add black beans to pot. if you have them, cumin, garlic, and/or oregano are great to add to the beans at this stage.
Once beans are hot, you have three choices: 2. add water, 3. add lots of water and some kind of bouillon, or 1. add the corn right now and move to start eating.
if you want to start eating right now, serve over rice, top with cheese if you have it, consume voraciously. also great for uplifting the cheapest possible tortilla chips you can find or tucked in a microwaved tortilla for easy sitting-still-and-eating.
if you want to add water, add abt 2 cups of water to beans and bring to boil. once there cut the heat, add the corn, and serve over or alongside rice depending on your sensory preference.
if you have bouillon, add alongside at least 4 cups of water and savor the smell and heat that permeates your apartment. you can repeat this process, adding a few shakes of your favorite hot sauce instead of bouillon for the second round. when you can't wait any longer, cut the heat, add corn, and eat your soup! try a big dollop of greek yogurt into the soup right before eating.
if you have cilantro, (it goes bad quick but it's also cheap) you can fit a TON of it into this recipe at almost any point. not Every point, pick one, but it's delicious even added right before serving. all told, you should have 2-3 servings of extremely edible food for under $3 that no voice in your head can tell you isn't deliciously worth it.
The state of graphics creation in the wildland fire world is, shall we say, abysmal. Which isn't really anyone's fault! Graphics/design training is not a part of wildland fire training at all, and it used to be that outsourcing graphics was a viable if expensive option. But as the pace of the wildland fire world continues to increase exponentially, outsourcing just isn't possible for most graphics. This means a lot of people with zero training are forced to make graphics in house and they're just doing things as best they can.
This has resulted in some...ah...not great stuff. Which is not on the people creating them at all, usually! They're being asked to do things not in their job description that they have no background or training in.
But there needs to be training. If people can learn to run a damn chainsaw, they can figure out font hierarchies and basic color theory.
So, in my never-ending quest to shove better art skills into the wildland fire world, I created this 25 page guide last year! It covers why good graphics matter, the history of art in the wildland fire world, basic design terms, and basic design principles.
Now, I know, I KNOW, some other professional designers/artists are going to look at this and go "Katy, what the fuck? Some of this is not right." I know. But I wasn't going for the Most Technically Perfect and Correct way to do things, I was going for easy to understand and grasp at a basic level when you're just starting out and not aiming to become a full on design pro. Because let me tell you, the bar is in hell. If I have ONE MORE PERSON tell me that PowerPoint is the best and only accessible design program (yes, fucking PowerPoint) I am going to lose my mind. So yes, maybe I didn't explain the full breadth of DPI and print qualities and color spaces. But if it stops at least one brochure being made in PowerPoint then I'm calling it a win.
You can view and download the full guide on my website if you're interested.
part of being an adult is figuring out what eveyone else's definition of "going crazy" is. to you it is not sleeping for 60 hours, writing 80k words in one sitting and expiriencing enough anxiety to kill a horse. to beth from accounting its buying a ticket to Columbus, Ohio. and to your friend its consuming so much ketamine you lose all of your posessions and wake up with five broken bones in a ditch somewhere and then proceeding to do it again the next day. to your other friend its writing a letter to their favourite actress about how much they appreciate her work. to your neighbour its laughing loudly in a grocery store whilst in pajamas. maya from uni hears the voice of her dead father making jokes with no punchlines and she considers that to be quite normal - to her going crazy would be hearing her husband instead. your downstairs neighbour will take night walks naked sometimes and claim there is nothing weird about him. there are literally no rules to life and all meaning is in the eye of the beholder.
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The serum amplifies everything that is inside, so good becomes great; bad becomes worse. This is why you were chosen. Because a strong man who has known power all his life may lose respect for that power, but a weak man knows the value of strength, and knows compassion. Whatever happens tomorrow, you must promise me one thing. That you will stay who you are, not a perfect soldier, but a good man.
HAPPY BIRTHDAY, STEVEN GRANT ROGERS (July 4th, 1918)
WHEN social media influencer Chris Caresnone made his first trip to Israel just over a year ago, he knew very little about the country — including nothing about the events of October 7.
But he is a fast learner and has embraced all aspects of Israeli society, including Jewish, Muslim, Christian and Druze, on his quest for good food.
“About a year ago, I was invited by a group called Reality to go to Israel,” the Chicago-based food blogger told me. “A lady named Debra Feinberg reached out and was like, ‘Chris, I’ve been following you for a while, and I think you’d be great for this organisation that gets people to Israel’, because my Jewish audience was starting to grow.
“I was thinking that I need to get to Israel because it would be good for the energy, ethos, brand, and content.”
Chris, who has hundreds of thousands of followers across social media, continued: “I’ll be honest, I had heard stuff about Israel and Palestine, but I was ignorant. I didn’t know much about anything until I was in Israel. I was wet behind the ears. I didn’t know about the bombs or October 7. All I knew was, I’ve got to get to Israel.”
Chris, whose real surname is Campbell, said the first thing that struck him about Israel was that it wasn’t all Ashkenazim.
“We ignorantly think that all the Jewish people on Earth are eastern European,” he told me.
“It’s not from a place of hate, just that we don’t know. But then when I went to Israel, I’m like, man, there’s people my colour who are Jewish and Israeli.
“As far as food, I would say excellent. It all felt fresh, even the fried food.”
Chris, who is known as the Babka King, was a little surprised about the lack of babka in Israel.
“There’s some, don’t get me wrong, but it’s not really Sephardic, Mizrahi,” he said.
There was another aspect of Israeli life which surprised him — the driving.
“It’s a little hectic,” he laughed. “I don’t know if I want to drive over there. I personally thought the vibe of Israel was super cool, and I plan on going back as often as I can.”
Despite being a six-foot two-inch black man with a beard, Chris said he has never encountered any problems getting into Israel, apart from being stopped constantly by people who recognise him.
“The reach is getting so big now, so many people notice me in the airport, and it’s not even just Israel, it’s back home too, New York, Chicago,” he smiled.
“I have to stop and take pictures every few minutes, so that’s not really a problem, but it’s something that’s a slight disruption.”
Although it was never his original intention, Chris’ social media feed is now heavily Jewish, leading to many Jewish dinner invitations, including from rabbis for Friday night dinner.
“I’m kind of Jewish now,” he joked, “I’m embedded and I see what’s going on, but my first time in Israel? I heard that this is apartheid, but I see all kinds of people there walking freely. I’m a black America dude, clearly not Israeli, clearly not Jewish and not only do I walk perfectly fine, people come up to me and show me love.”
Chris, who says he grew up Christian but is not very religious, had his babka obsession started by a Muslim.
“And that turned into this movement, so to speak, of humanity, which I think is the most beautiful thing ever,” he explained.
“I started making culture content, showing love to different cultures. I did like 50 cultures. I didn’t even make any Jewish or Israeli content for seven or eight months.
“I feel like I get so much love within the community, and I’m just treating y’all normal like how I treat everyone else.
“I was told the way you have to look at it is, imagine if someone gives you a glass of water every single day.
“Eventually, it’s just another glass of water. But imagine you’re walking through the desert for four months, and then someone gives you a glass of water, it’s a bigger deal. And it’s not because the glass of water is any different, it’s because the context of the situation.
“It’s so big and powerful, yet it’s a matter of just being human and showing humanity.
“And the whole food, the babka was really just life’s way of Hashem, the universe, God, whatever we wanna call it, it was the Trojan horse to get my energy amplified.
“It’s more than food. I don’t feel like a food guy at all. I feel more like a bridge builder.”
During his trips to Israel, he has also spent time with Ethiopian and Druze communities.
He described Ethiopian food as “ridiculously good”, adding: “I have tried other cultures that are mixed within Israel. That’s what makes Israel’s food scene so unique. It’s almost like the opposite of what people are trying to say.”
The 42-year-old was raised around the North Shore of Chicago, which, he said, has one of the largest Jewish populations in America.
“I didn’t really have a lot of Jewish cuisine outside of matzo ball soup,” he explained. “When I got a little older, I started working in restaurants in different areas, and sometimes affluent areas.
“I started trying things that I probably would not have tried had I not worked in a restaurant. So my horizons got expanded because of that.”
He said what he realised about kosher food was that the food was still good despite the restrictions (apart from gefilte fish, which he has never been fond of).
As expected, his videos from Israel, while garnering mainly positive comments, do receive a number of hateful comments.
He had changed his name to Caresnone to reflect the fact that he wasn’t letting hate get to him, but it is a situation that has provoked a lot of thought.
“Here’s something I’ve been asking myself a lot recently,” he said. “Am I trying to be right or am I trying to solve the problem? I have learned that a lot of times I was trying to be right, not trying to generally solve the problem.
“On my birthday, February 2, I went out with some people and I had a buddy bring a girl he had met like once or twice.
“He should not have invited some girl he had just met to my intimate personal birthday dinner, but it is what it is. So we’re all sitting there at this restaurant and it’s a good 10 of us. We were talking about food and I’m like one of my new favourite cuisines is Israeli food. I’ve been going to a lot of Israeli restaurants.
“And this girl who’s sitting next to me, she goes, ‘oh, excuse me, what did you say?’
And I’m like, ‘I like Israeli cuisine, it’s fire, I love it’. And she says, ‘there’s no such thing as Israeli cuisine, it’s all stolen, they steal everything’.
“She invited this new energy when we were just talking about food.
“I’m with my buddy Kareem KWOE Wells, who’s considered King of the Mitzvahs, a black Christian in Chicago who’s known for doing the most epic and powerful mitzvahs in the country. Me and Kareem went at her. We weren’t rude or ignorant, but I was starting to feel myself losing composure, because I’m part of the humanity tribe, but I’m also very entrenched in the Jewish community and Israel.
“Then she made a comment along the lines of ‘I should be able to say whatever I want to say’ and then I matched her with that.
“I’m a pretty intimidating figure. And I looked at her, and I’m like, ‘well, I can say what I want to say, too’. I was giving her energy that wasn’t welcoming. I didn’t cuss her out or anything. And everyone else at the table thought I handled it well.
“But I was trying to be right. I wasn’t trying to solve the problem. So much so that she said, ‘maybe I should get out of here’. And I looked at her and go, ‘yeah, maybe you should’.”
He continued: “Fast forward. I’m on the way to Israel, on a 10-hour flight. I get a DM: ‘F*** Israel, f*** you, you black monkey’.
“I was immediately reminded of my birthday. I thought about that moment and I asked myself, do I want to be right or do I want to solve the problem?
“Being right would be to either call that person a racist or antisemite, or to ignore the person, or to call them an idiot, that you’re wrong, you don’t know anything about nothing. Or am I trying to solve the problem genuinely?
“So I typed to that person ‘I love you, brother’. Then we’re going back and forth, but I’m always bringing it back to humanity. I’m trying to solve the problem.
“And instead of looking at this person as a racist and antisemite, which he’s showing himself to be, I saw him as this person who’s hurt, who believes a narrative, who thinks he understands something, he obviously doesn’t know me, and that’s what I saw now.
“So I was able to not take it personally because I want to solve the problem. I don’t care about being right. I don’t care that he thinks I’m this. I’m trying to solve this.”
He added: “That guy who called me a black monkey. He equated me being aligned with Israel as equal to hating Muslims.
“I know Jewish people for a fact do not hate Muslims. But this person believed that all Jews and all Israel, or anyone who stands for that, hates Muslims. I’m like, brother, a Muslim sent me my first babka.
“A Muslim has created a lot of this, you know what I’m saying? He was the one who sent me the babka.”
The guy eventually apologised for his ‘black monkey’ comment.
Chris has also received death threats because of his Israel content.
He joked: “How you gonna hate me because I’m eating the babka? I’ve never once come out and said I’m pro-Israel or pro-Jewish. I said I’m pro-humanity, which includes Israel.
“I don’t think that’s controversial. I’m looking at a Jewish person, you got arms, you got a head, you got feet, you’re one of us. If the aliens come down, I don’t care if you’re Jewish, Muslim, green, yellow, it’s us versus the aliens?
“Like I said, people coming at me crazy for eating the food, which is interesting, because whoever’s throwing out that slur or that energy, I’ve probably done their culture too.”
Chris describes his job as to move “in a light, which is very Jewish! Very tikkun olam, from what I’ve been learning. And I feel like before I even knew what tikkun olam was, and before I even knew what being chosen people was, and before I knew any of the core premises of Judaism, I align with a lot of this stuff.”
Chris is hoping to spread his wings more. He is keen to “get my butt out to Europe, I know there’s a lot of people telling me I need to go to Australia and Mexico City, where there’s a big Jewish population.”
One of his favourite restaurants in Israel is called Pitmaster.
“I have learned that the Israeli community loves to dance,” he said. “Pitmaster is an experience. Everyone’s dancing. They stop between the meals and they dance and it’s like a vibe. They are gonna bring two more to the United States. And in America, you’re gonna have to make alcohol more of a thing, because these people weren’t dancing because they were drunk, they were dancing because they were joyful. In the States, you’ve got to get people drinking.”
He added: “So when you ask me, am I aware of how what I do affects the Jewish community and the people of Israel specifically. I want to be clear and say I’m not a Jewish content creator. I am not an Israeli content creator.
“I’m a humanitarian creator who happens to also include Jewish and Israel on the humanitarianism, and also, I just happen to be really cool with them like anyone else.”
In one of his newer videos, Chris talks about volunteering in Jerusalem with Colel Chabad.
“It reminded me that sometimes the best part of travelling isn’t just what you experience. It’s what you can give back. If you’re visiting Israel, I genuinely recommend adding this to your itinerary.”
You can follow Chris on all social media platforms @chriscaresnone
There, that's done. Today was cool and a little rainy, a perfect day to finish the short sock I was knitting on the ferry yesterday. The finished pair is so comfortable, bright, and cheerful.
It'll be close, but I should be able to knit two more short socks from the rest of the ball of Universal Yarn's Filly cotton and wool fingering weight yarn in colorway 101 Bloom.
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Did you know that the Coa Jewel Caterpillar Moth (Acraga coa) is a fluffy moth found in Central America? The caterpillar is known to feed on coffee and citrus leaves. The adult moth looks like an orange slice that got hairy and grew legs. The caterpillar looks like it's covered in glass protrusions, each coming to a red dot peak.
Thank you, pattern blocks! The first set of the next round are assembled. They'll get attached once I make the second set. In the meantime, it looks like a rainbow snowflake 🌈❄️
Now that I'm settled in after my move, I can finally get back to my geo-block project. I got to spend several hours hand sewing today as part of my guild show's volunteering requirements.
The latest blocks are all attached and I'm ready to get going on the next set! I'll likely make more modifications to the design to maintain a pleasing distribution of pieces. The modifications are part of the fun after all.
Most of the reactions today were positive - amusement or amazement or joyful. One woman walked up, leaned in close, sneered, and went "yuck". Rude much? Hand sewing isn't for everyone but you don't have to yuck someone else's yum.
After these are sewn on, it will be approx 43 inches across. I hope to have this finished (pieced) by the end of the year so I can spend another month or so doing the topstitching. I'm planning to do a different design in each color of block with top/bobbin thread matching and a white backing. That way it will almost be a double-sided quilt, with the stitched shapes showing on the back in the same colors.
As a side note, it makes my whole day that y'all are enjoying my project. I really do read every reblog comment and tag, and find myself grinning at your responses. Thanks for being here for the ride!
This quilt is made with the English Paper Piecing technique - fabric wrapped around pieces of paper to make the shapes (these are cut with my cricut machine), then hand sewn together. I glue baste my pieces with a tiny drop of white glue that is immediately heat set with an iron. It creates sharp creases that hold up well to the folding and general jostling that comes with a hand sewn project, but the papers can pop out easily enough when it's done. For the sewing part, I use a sashiko needle and hand quilting thread from Joann's (RIP) that I had on hand, but really any needle and thread works.
So far this project has taken about 10 months of off-and-on stitching. I prepped all my pieces already, so when I'm out, the quilt is done. I'm using the actual pattern blocks to map out how I want to make the next sections, taking time to try to balance the appearance of each fabric within the quilt and not have two of the same together. It's a slow steady test of my patience. It's not perfect because it is made by human hands. The stitching shows, the corners aren't all perfect, it likely won't lie exactly flat. I love it for that.
Been a minute. My shoulder has been hurting so hand sewing has been limited. This quilt is SO CLOSE to done and I am so ready. The pieces for those open corners are done and ready to attach. I’m low on the remaining pieces so it’ll probably just be one more ring around the edge after the next addition.
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Free motion embroidery/ thread painting on a thrifted jacket. My own design and layers upon layers of thread.
This was a big skill jump for me compared to my last dandelions! I paid for it with several days of my life and wrist pain, but it was so worth it. I may go in again with a darker green for the spines of the leaves, we'll see.
Raw edge applique inspired by this backing fabric from my stash. I had barely enough of the solids to make everything for the top, but it was perfect for using what I already have. All hand cut and hand placed.
Next up will be basting and quilting - black outlines and details in my signature style, with a white filler pattern in the background. I love how folky it's coming out!
Well, I forgot about tumblr again but I finished this quilt! Folky Florals ended up at 41x44 inches of ultra textured flowery glory. I used my version of graffiti quilting (5 motifs used all across the quilt) to fill in the background on my longarm, then stitched all the black detail work on my domestic machine.
Lolly is a fan
strange streets (stranger still to come) @bookwyrmbran - Tumblr Blog | Tumlook
