my spoon is too big.

A lot of us were raised with the idea that “its normal for wives/children to get hit! it helps them learn– only white folk don’t get beaten when they misbehave”. That’s not true, white people aren’t the only ones who deserve a safe and abuse free environment. Black and brown people can and do have loving families. 

No shirt, no bra, completely bare torso, just like cis men are allowed to

It's about desexualizing breasts and "female presenting nipples" and not being criminalized for our bodies if we want to go topless because it's a million damn degrees out. This was a popular growing movement that was still widely known a decade ago!

I like my tags but I don't feel like re-formatting them into actual text, so I'll put them here:

if you ever wanna try your hand again at a pie crust, this one is delicious, very forgiving and can be repurposed for sweet things. it's crumbly and flaky:

i'm inordinately fond of shortbread. please have this recipe; it's my go-to, and i make it with almond flour. i've swapped out up to 5 g of flour in the full recipe with cocoa powder for chocolate shortbread, folded a tablespoon of dried lavender flowers or lime zest into it... it's a good base. it also slaps as a pie crust:

You see, the cornmeal bread I was referring to isn't cornbread, as in the Southern United States cousine, but rather bread made with finely ground maize flour. I mistook the terms. It seemed similar enough when I researched about it, but it might be different from what you're expecting. Either way, it's a really good and easy bread and fits both sweet and salty spreads, so I still recommend it! Here is my recipe:

240 ml warm milk

240 ml water

10g active dry yeast

6 tablespoons of sugar

5 tablespoons of oil

One egg

2 teaspoons of margarine/butter

1 teaspoon of anise/fennel

1 teaspoon of salt

360 ml finely ground maize flour (1 and 1/2 cups? Approximately)

650g wheat flour (it's not that exact; add flour little by little until the dough stops sticking to your hands)

Activate your yeast in a pan with the warm milk, sugar and water. Meanwhile, mix the oil, egg, anise, salt and margarine in a bowl. Once the yeast is bubbly (alive! Eating your sugars!), put it into the bowl and mix everything. Sift the maize flour into the bowl, then put the wheat flour little by little until you have a well-mixed dough that doesn't stick to your hands. Knead until it's smooth, then let it rest for 30 minutes. After that, shape it into the form you want and let it rest another 30 minutes. Sprinkle maize flour over the loaves, bake it at a 200 Celsius heat until golden.

That's the challenging part of another recipe I'd like to share, which is a failproof Brazilian carrot chocolate cake (delicious, beloved all around the country but also easy to mess up, often for seemingly no reason). This one has never failed me, but its all cups. At least the recipe means whatever cup you have in your house, as long as its decently large: it's more of a proportion thing.

anyway. fuck cups. except for the chocolate carrot cake recipe... gods, that sounds amazing. please share whenever you'd like. i have more recipes to share, too.

if you ever wanna try your hand again at a pie crust, this one is delicious, very forgiving and can be repurposed for sweet things. it's crumbly and flaky:

i'm inordinately fond of shortbread. please have this recipe; it's my go-to, and i make it with almond flour. i've swapped out up to 5 g of flour in the full recipe with cocoa powder for chocolate shortbread, folded a tablespoon of dried lavender flowers or lime zest into it... it's a good base. it also slaps as a pie crust:

You see, the cornmeal bread I was referring to isn't cornbread, as in the Southern United States cousine, but rather bread made with finely ground maize flour. I mistook the terms. It seemed similar enough when I researched about it, but it might be different from what you're expecting. Either way, it's a really good and easy bread and fits both sweet and salty spreads, so I still recommend it! Here is my recipe:

240 ml warm milk

240 ml water

10g active dry yeast

6 tablespoons of sugar

5 tablespoons of oil

One egg

2 teaspoons of margarine/butter

1 teaspoon of anise/fennel

1 teaspoon of salt

360 ml finely ground maize flour (1 and 1/2 cups? Approximately)

650g wheat flour (it's not that exact; add flour little by little until the dough stops sticking to your hands)

Activate your yeast in a pan with the warm milk, sugar and water. Meanwhile, mix the oil, egg, anise, salt and margarine in a bowl. Once the yeast is bubbly (alive! Eating your sugars!), put it into the bowl and mix everything. Sift the maize flour into the bowl, then put the wheat flour little by little until you have a well-mixed dough that doesn't stick to your hands. Knead until it's smooth, then let it rest for 30 minutes. After that, shape it into the form you want and let it rest another 30 minutes. Sprinkle maize flour over the loaves, bake it at a 200 Celsius heat until golden.

if you ever wanna try your hand again at a pie crust, this one is delicious, very forgiving and can be repurposed for sweet things. it's crumbly and flaky:

i'm inordinately fond of shortbread. please have this recipe; it's my go-to, and i make it with almond flour. i've swapped out up to 5 g of flour in the full recipe with cocoa powder for chocolate shortbread, folded a tablespoon of dried lavender flowers or lime zest into it... it's a good base. it also slaps as a pie crust:

This was a conversation that @ygodmyy20 and I had—I did it!!

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