BLOOP

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.
tortoisehare:

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.

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.

tortoisehare:

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.

Reblogged 17 hours ago from fuckingrecipes

24,015 notes

YUMMMMM, om nom nom, recipe, soup,

genderfork:

mattachinereview:

heirofmedusa:

youkilledmyfatherpreparetopie:

peachfaerie:

I am excited to release a rough version of my children’s storybook on trans*gender and gender neutral kids. Since I am cisgender I would much appreciate some feedback to anything I’m doing wrong. I really want to do this right. I want this to be stepping stone book for children and parents to talk about this.

this is beautiful.

This made me happy.

Hi!

So, this is actually has a big problem, in my opinion. You’re using the most stereotypical and “cisgender safe” images of trans people that you can. Not all trans men are super masculine, or liked to play with trucks when we were kids; not all trans women are super feminine, and some of them loved a good truck when they were kids. Not all people who aren’t men or women preferred “gender neutral” toys. Setting this up as an educational text and then erasing huge swathes of experiences hurts almost as much as it helps! It was because of narratives like these that for years I thought that I was wrong because I am an effeminate transsexual man. Please revise this text in such a way as not to promote a strict and gatekept idea of what the “trans experience” might be!

Seconding what Stephen said. This is exactly the type of media that totally made me feel “wrong” when I was younger because I didn’t fit the “typical” trans narrative.

Reblogged 20 hours ago from genderfork

30,747 notes

but yes i can see the problem with the specificity of trans* identities, hm, trans*,

iamjacks-completelack-ofsurprise:

Will Smith embarrassing Jaden has got to be one of my all time favorite things

Reblogged 21 hours ago from slashyking

143,170 notes

hahaha, aww, will smith, jaden smith, flawless human being,

vriska-ler:

“women aren’t allowed to—”

“women shouldn’t/can’t ___ because periods”

“men are biologically better than women at—”

“only men can/should—”

“it’s not ladylike to—”

“you’re not a real woman if you don’t—”

“men are dominant and superior—”

“women have to—”

“she’s a slut/whore/trashy woman because she likes to have sex”

“she asked for it/it was her fault for—”

“women should wear—”

Reblogged 21 hours ago from jnsnowing

18,426 notes

yes thanks, women, misogyny, gender,

areyoutryingtodeduceme:

sherlockisthebest:

x

JFC SHERLOCK

Reblogged 1 day ago from areyoutryingtodeduceme

2,326 notes

omg, hahaha, Sherlock, whut,

milleniumbeat:

[Omega Commentary]

Christian Taylor:This actor, as we all know Dylan, is effortlessly talented. It’s incredible.

Jeff Davis: Yeah, it’s kind of amazing finding an actor like Dylan—

Christian Taylor: Oh look, look, wait, look at his head! If you see on his forehead, he actually—

Jeff: if you rewind back [both laughs] you’ll see a mark on his forehead, what did he do?

Christian: He got hit by…

Jeff: He walked right into a camera.

Reblogged 1 day ago from areyoutryingtodeduceme

1,589 notes

hahahahahahawwww, poor him, dylan o'brien, teen wolf,

johnrossbowie:

Valuable Spanish Phrases from our friends at Duolingo.

Reblogged 1 day ago from wilwheaton

514 notes

highly valuable indeed,

beautifullyundressed:

buphotography:

This was one of my all time favorite pictures I have taken in my few years of doing photography.

The point of this picture and the people with bags over their heads is to represent what society does to genders. First off, people assume gender by body type but in this picture you could have two transgenders, one, both male, both female, or any other combination and we would still be the same… Human.

Now, women are victimized by wearing revealing clothing or not being afraid to show their bodies with pride as well as being comfortable with their sexuality, while a nearly nude male doing the exact same thing won’t be put down for showing off the body they have.

Regaurdless of what you take this message as, I just want everyone to realize that we are all the same kind and we are all unique. People have no right to judge another person by what they wear, or who they choose to be.

(For safety purposes on this picture I had taken a picture of this from my wall)

© BU Photography 2013

I am actually like crying at the amount of notes on this in a 10 hour period. This is by far my best picture I have taken in a really long time.

Thank you guys so much