08 10 / 2013

30 9 / 2013

gdfalksen:

CREAMY
Creamy Spinach Soup  Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup  Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
BROTHY
Vegetable Broth With Toast  Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup  Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan
EARTHY
Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup  Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
HEARTY
Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup  Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil
Notes:
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. 
 If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. 
 Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

gdfalksen:

CREAMY

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

BROTHY

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan

EARTHY

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

HEARTY

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil

Notes:

All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.

If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

25 9 / 2013

03 7 / 2013

fandomheroin:

You can be any character in the world…as long as you’re white.

  • They can never find ethnic actors…until they need maids, slaves, thugs, victims, extras, dropouts, villains. We don’t even get to tell our own cultural stories. 
  • Yet there will never be a black James Bond

I agree with most of these, but Cleopatra was Greek, not Egyptian. A number of rulers of Egypt were from different parts of Africa at various times, but not during that particular dynasty.

Half-Israeli Sacha Baron Cohen shouldn’t be allowed to portray the characters (or rather, caricatures) he created that he uses for comedy and social commentary? Or, given this specific example, he should cast a real person of color as the dictator of a fake country?

(via kate-wisehart)

27 6 / 2013

iterative-improvement:

Madame Esther Quek, Group Fashion Director of The Rake and Revolution magazines (Middle East).

Oh my glory

This makes my parts feel funny…

(Source: meyong, via iterativeimprovement)

27 6 / 2013

thefrogman:

Help Us Great Warrior! by Madéleine Flores [tumblr | twitter]

thefrogman:

Help Us Great Warrior! by Madéleine Flores [tumblr | twitter]

24 6 / 2013

redupnyc:

Pissed off about how condoms are used as evidence of prostitution in New York?

***If you live in New York State, fill out this form to send the postcards above to your elected representatives.***

Full info about the no condoms as evidence campaign in NY here.

This message brought to you by the Red Umbrella Project, a peer-led org in NYC that amplifies the voices of people in the sex trades through media, storytelling, and advocacy programs.

(Source: redupnyc, via kate-wisehart)

22 6 / 2013

"

You want to say Hi to the cute girl on the subway. How will she react? Fortunately, I can tell you with some certainty, because she’s already sending messages to you. Looking out the window, reading a book, working on a computer, arms folded across chest, body away from you = do not disturb. So, y’know, don’t disturb her. Really. Even to say that you like her hair, shoes, or book. A compliment is not always a reason for women to smile and say thank you. You are a threat, remember? You are Schrödinger’s Rapist. Don’t assume that whatever you have to say will win her over with charm or flattery. Believe what she’s signaling, and back off.

If you speak, and she responds in a monosyllabic way without looking at you, she’s saying, “I don’t want to be rude, but please leave me alone.” You don’t know why. It could be “Please leave me alone because I am trying to memorize Beowulf.” It could be “Please leave me alone because you are a scary, scary man with breath like a water buffalo.” It could be “Please leave me alone because I am planning my assassination of a major geopolitical figure and I will have to kill you if you are able to recognize me and blow my cover.”

On the other hand, if she is turned towards you, making eye contact, and she responds in a friendly and talkative manner when you speak to her, you are getting a green light. You can continue the conversation until you start getting signals to back off.

The fourth point: If you fail to respect what women say, you label yourself a problem.

There’s a man with whom I went out on a single date—afternoon coffee, for one hour by the clock—on July 25th. In the two days after the date, he sent me about fifteen e-mails, scolding me for non-responsiveness. I e-mailed him back, saying, “Look, this is a disproportionate response to a single date. You are making me uncomfortable. Do not contact me again.” It is now October 7th. Does he still e-mail?

Yeah. He does. About every two weeks.

This man scores higher on the threat level scale than Man with the Cockroach Tattoos. (Who, after all, is guilty of nothing more than terrifying bad taste.) You see, Mr. E-mail has made it clear that he ignores what I say when he wants something from me. Now, I don’t know if he is an actual rapist, and I sincerely hope he’s not. But he is certainly Schrödinger’s Rapist, and this particular Schrödinger’s Rapist has a probability ratio greater than one in sixty. Because a man who ignores a woman’s NO in a non-sexual setting is more likely to ignore NO in a sexual setting, as well.

So if you speak to a woman who is otherwise occupied, you’re sending a subtle message. It is that your desire to interact trumps her right to be left alone. If you pursue a conversation when she’s tried to cut it off, you send a message. It is that your desire to speak trumps her right to be left alone. And each of those messages indicates that you believe your desires are a legitimate reason to override her rights.

For women, who are watching you very closely to determine how much of a threat you are, this is an important piece of data.

"

an excerpt from Phaedra Starling’s “Schrödinger’s Rapist: or a guy’s guide to approaching strange women without being maced” (via lostgrrrls)

HOLY FUCK THE TRUTH.

Can every one of my male followers read this? And please, before you get defensive (“I would never rape anyone!”) keep in mind, women being afraid of Shrodinger’s Rapists (oh my god i still can’t get over the encompassing brilliance of this phrase) is a conditioned, learned response from being immersed in rape culture and the evolution of sexism and sexual violence in our society from the day we’re born. And unfortunately, it’s very difficult to unlearn without the efforts of all genders to dismantle it. Which is where you come in.

(via lil-ith)

(via debaucheryandthings)

20 6 / 2013

commandereverdeen:

WHAT’S UP INTERNET

If you’re a gamer, you probably noticed all the new stuff being announces at the Electronic Entertainment Expo (E3) in Los Angeles. I’m super excited, especially about all the announcements from Sony and Nintendo.

Lots of people are excited for different consoles and their respective games, LIKE THE 3DS. So here’s your chance to win one! The winner will receive a red 3DS XL system (like new, used only a few times) with its original box, charger, manuals, and AR cards. Plus, the two latest killer apps for the 3DS, Fire Emblem: Awakening and Animal Crossing: New Leaf!

Rules:

  1. Sadly, the 3DS is region-locked, so I am only shipping to the United States.
  2. Reblogs count, Likes do not. Reblog as much as you like, but try not to spam 50 reblogs in a row.
  3. If you make a fake, empty, giveaway blog or something like that to spam reblogs then all your entries will be invalid.
  4. I will need the winner’s address for shipping purposes, so you have to be comfortable with sharing this information.

The giveaway will end on Friday, June 21st and the winner will be announced on that day! Good luck!

(via kate-wisehart)

30 5 / 2013

sesamestreet:

Near… far!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!…  

sesamestreet:

Near… far!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!… near again!…. far again!…