Im a professonal

ANTI-CAPITALIST AFFIRMATIONS

i am allowed to spend my time creating things, even if they are not beautiful.

there is no such thing as a "real job." all forms of work are real and valid.

there is nothing that i need to accomplish to be worthy. i am already worthy.

doing nothing is good for my soul.

i am not defined by what i produce.

my worth cannot be measured by my paycheck, my job title, or a list of professional or academic achievements.

i do not need to monetize my hobbies, it is enough to spend time doing something i love.

When I was "under 18" I had a job and friends from different parts of town and options for transportation. I volunteered at a food bank. I had an income and the desire to spend it. and I would have been told to leave if I had the audacity to go hang out in a community space without a grown up.

My parents made the point that teens often cause a Ruckus which can be unpleasant to be around. which is true but 1) adults are just as capable of being a public nuisance and 2) if they can enforce this rule, surely they can enforce rules such as "no swearing" or "no loud music" or "no roughhousing" or whatever else they're afraid will happen if a teenager goes out in public.

If we want adults who know how to adult, we have to let them start practicing doing things early. Yes, even if they sometimes make noises. Yes, even if they aren't spending money. Because they are people. People need to be able to go places, and talk to people, and do stuff, and make choices.

2-YEAR CHEDDAR

from GRAFTON VILLAGE

I usually try to review cheeses virginally - that is, ones that I’ve never had before. In this case, this is a cheddar I’ve had many times before. But I couldn’t leave it off the blog, what with its obvious appeal to leather and rubber fetishists.

As far as cheddars go, Grafton’s 2-year aged isn’t going to shock you. It’s mild, light on the salt, with a slightly sweet and grassy flavour. It’s got a nice texture. It’s dense, more moist than I expected, and smooth.

So what is the deal with the gummi suit on this cheese anyway? Well, cheese has obviously been around a lot longer than fridges. Fresh cheeses like mozzarella are too moist to last very long outside of a cold place (bacteria and fungi do so love damp places), though I don’t think anyone was too mad about eating that stuff quickly. But cheeses that have been aged (and dried) more have some more preservation options, which is where cheese wax comes in. The wax is a physical barrier, stopping fungal spores from landing, and also blocks moisture and air, making the cheese a pretty unfriendly place to grow. Even drier cheeses can be bandaged in cheesecloth and then slathered in lard to preserve them while allowing some ventilation.

Also those backgrounds make me feel alone.