Breezy

I AM AND FOREVER WILL BE HORNY FOR HOLLIS ON MAIN 

being aware of the impact of things we can often not think about (like straws) is important if we’re to make strides on environmental preservation 

I looked forward to seeing the Groundhog Day musical for years. Literally. It closed after five months and there will be no tour. I can hope a community theater will do it, but zero chance of that, because no one has seen the show. for me it’s geographical, for others it’s financial, for others it’s disabilities that make theaters literally inaccessible. Great art should be universally accessible. That’s all I’m saying.”

reply is a a conversation between Justin and James Marion:

James: Missed the mark here juice Justin: nope James: Theater is live, it’s the whole point. It’s okay to miss art. Art is happening everywhere all the time and not everybody needs to be able to experience all of it

GLaDOS: “Great, this is the part where he kills you.” Wheatley: “Hello! This is the part where I kill you!”

Chapter 9: The Part Where He Kills You

Sea Glass By IG: @seaglass_takechan

The original push behind naming cultural appropriation and having these conversations were so that we as a society could evaluate why we were punished for our heritage while white People were not. It was supposed to be about seeking solutions. The idea was to create a society where we could celebrate our cultures with impunity. It was never about telling white people that they “weren’t allowed” to do certain things. We did ask that white People stop doing certain things because they weren’t doing them respectfully and were not invited to do them, but the primary reason we asked them to desist was to reclaim the things they had stolen and to reassign them culturally back where they belonged.

White “allies” saw these conversations happening and instead of trying to aplify our own voices or even try to learn about the complexities behind why we were saying what we were saying, they instead began screaming over us and creating a narrative that was hardly even the bones of what we originally set out to say. It was like they took the conversation we were trying to have, completely decontextualized it, and stripped it of all it’s nuance in order to gain social currency by seeming progressive.

So the conversation around cultural appropriation went from “This aspect of our heritage belongs to us and we find it egregious that we are shamed for it. What steps can we take to address the racism that’s creating this situation as well as rehome the things that have been stolen” to “you’re not allowed to do that because if you do that you’re racist, we don’t really understand why that’s racist but you’re not allowed to do that and if you do that you’re a klansman no exceptions. So you’re not allowed because because”

At the end of the day, did I like the fact that sally was wearing dreads? No. But my primary concern was not that sally was wearing dreads but rather that sally could wear dreads and I couldn’t. THAT was the intended focus of those conversations. It was about addressing the inequality. It was about us. Now the conversation is just about sally and were completely forgotten.

If y’all use a decent box mix and use melted butter instead of vegetable oil, an extra egg, and milk instead of water, no one can tell the difference. I sure as hell can’t. 

Also, if you add a little almond extract to vanilla cake, or a little coffee to chocolate cake, it sends it through the roof. 

Baking from scratch means you’ve got to buy a whole tin of baking powder and only use a spoonful, and a whole thing of flour, and maybe multiple kinds of sugar, and maybe cocoa powder, maybe spices, and there’s no way you’re going to use up any of those, you’ll just have to pitch them when you move out.

Not to mention that you’ve got maybe one measuring cup, and there’s no way you’ve got a sifter, and you probably don’t have measuring spoons and how sure are you that your eating spoon is actually the right size…

I bake some things from scratch. Anything requiring creaming a mix is basically a sad joke because all the work is the creaming. Standard cake is not one of them.

Of course, me being me, a standard cake is usually just a component - I don’t actually like “just cake” that much and canned frosting is terrible. So while I don’t scratch bake cake, that cake is getting saturated with tres leches, or put in a trifle, or getting add-ins before baking anyway.

In taste tests they’ve found that while customers may ask for a cake from scratch they often end up preferring the taste and texture of the doctored mixes when all is said and done.

Unless you have some particular allergies or some other reason to avoid box mixes they are often the better way to go.

I’ve been looking into opening up a home bakery and part of the task of producing food for the public is making sure your items are standardized so that every person who gets a cupcake (for instance) is getting the same quality, size, etc., etc.

My standard cake is box mix + milk for water + melted butter for oil + dash vanilla extract + frosting from scratch. This really seems to hit the right spot for people of “mmm, homemade” but also “exactly like Mom used to make.” (Do that for a yellow cake with chocolate buttercream frosting, add candles, and serve to a college student, for the maximum “this is exactly what I didn’t want to admit I wanted” potential.)

Seconding the addition of coffee to chocolate cake; a tablespoon of instant coffee powder in a dark chocolate cake makes it taste chocolatey-er without actually adding a perceptible coffee flavor (I don’t like coffee flavor, personally, and I still do this).

Another good option is a box lemon cake mix plus maybe 3 lemons. Zest the lemons, set the zest aside, then juice them and use that in place of the water; then use the zest to flavor the frosting. Adds a nice fresh kick.

Chocolate chips can be dumped straight into chocolate cake mix without fussing with anything to compensate. Sprinkles can go into white cake mix to make your own “confetti cake” with any specific color combo you like. Any kind of dried fruit can be chopped to raisin-size, soaked in hot water (or, better yet, hot juice with a couple of citrus peels added) for an hour, drained, and then added to batter.

Replacing part (up to maybe 1/3) of the water with yogurt (and then the rest with milk as usual) will give you a denser cake; make sure to check if it’s cooked through, and bake a little longer if necessary.

Swirling things through batter for that fancy marbled look is easy. Consider melting chocolate chips with butter, or mixing brown sugar with cinnamon and a little melted butter, or making up two different cake mixes and swirling those together.

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