Lera! :3

When corporate tells their employees to try and redirect complaints, it means you should ignore their advice. In fact, intensify the calls.

one of my marxist friends recently recommended me to read kollontai as part of my introductory list and i wanted to ask what do you think of her? (i'd make this an ask but bluesky's not tumblr so sry if im spamming this comment section ><)

folk who aren't yet enlightened may sometimes need these idea growth media to begin radicalising, not everyone will read lenin out of the blue unfortunately. entrypoints and conditioning are sometimes needed
however they are just that. entrypoints
(plus hailing a corporate one *is* pathetic yeah :D)

like are they nazi? yeah but thats not the root of the problem
is that whatcha meant?

i mean yes but also it's not like the so-called trump is the only one of its kind or solely responsible? i was moreso alluding to rich fucks etc. as a joint class, although maybe nazi isnt the best term to describe that either

personal cars are just an excuse to waste space, metal and other resources to make someone rich
all cars should be nationalised and made free use and all car manufacturing past that point should be shut down
(also public transport is much better anyway :D)

i want to be a killjoy: we need to make it socially unacceptable to ask chatgpt anything

affini our beloved, oh when will you come save us...

like, "ah yes if the citizens of the great and powerful (pfft) united states of bafoonery would rather be here we know we're doing good" and then they get a marginally easier process then your average latin american
but that's just speculation

"no country" might be a stretch. i live in spain and i personally know asylum seekers from nazi america here admitted into official programs :D
i feel like there's a certain fleur of white favouritism aiding these kind of cases

hii

#WIPSnips Iridescence, chapter XV

The message ended and Tayne got briefly blinded by the reappearance of light. She reflectively reached for her eyes and found her whole face wet of tears...

as a trans sapphic: both are hard :3

i'm considered attractive yet it rarely happens with me ><
either my social circle has better morals or i'm doing something wrong

cuesta, o puede ser una montaña pequenita, pues no sé

flores violetas

flores amarillas muy brillantes, me encantan :3

una oja de planta como fractal, en solo esta oja puedo perderme por horas :D

he subido una cuesta en montañas monas entre madrid y zaragoza y hay chulísimas plantas :3

you know, it would be appropriate if we started referring to the US - in all contexts, even news, every time we use this country's name - as Nazi America. like we do with Nazi Germany when telling its history
drill it in culture to name it what it is
can go with other things too, i.e. "nazi twitter"

this! i knew for a long time that "everything that happens between consenting adults is legal" or something akin to that should ideally be a *constitutionally mandated freedom* in every decent country

#ScribbledSheroes 24
Iridescence, chapter XIV

Archons are discussing ways of freeing the dystopian realm of Starscape from its tyrants - and Tayne, of course, finds an old show to draw a comparison with :D

🧵 As the boiling point rises ever closer and closer to the pot flowering over, here is some reminders, tips and tricks to keep you and your friend safe when things get dangerous.

⬇️

a cake, stacked out of centimeter-thick brown baked-dough layers, covered and leaking with cream sitting atop a round white plate. the top layer of the cake is shaped like a heart. traces of what looks like mysterious white powder (flour) and scattered utensils litter the battlefield that is this kitchen counter, glorifying the cake's creation

and just like that it's done!
it turned out seven layers high and i made the top one into a heart cause there wasn't enough dough for a square
somewhat impulsively i used the rest of the cream on the cake's top and sides, but i don't think it'll hurt anything but my ability to safely transport it :D

a stack of three cake layers with cream seen in the gaps and covered with cream atop. the cream is white and is definitely cream and not what you're probably thinking about

with the final layers cut & in the oven, time for postprocessing!
i found 2.5 tablespoons to be a good amount to cover the whole surface without spilling out too much cream. though alarmingly it seems to have used way less cream than i have prepared so i might have needed to put on more

nicely tanned cake layers sitting in the oven as i peek through the oven's door to assess their condition

grandma recommends putting these on 180°C for 5-8 minutes (for americans: multiply by 7/4 & add 32 to get °F)
either my oven's weak or i didn't roll them thin enough, but they only seemed ready around the 10m mark :D
this is quite tasty already (sry cake, you'll have a bite out of your top layer)

white creamy mass in a large, tall glass with a spoon sticking out of it :D

while the oven is warming up, i'm making cream for the cake! that one's really easy, 300g sour cream + 1 cup sugar.
local sour cream is quite thick but apparently it becomes much thinner with sugar! and also omg this cream is already so delicious i might mix it as a drink on the regular :D

my best attempts at circles by just rolling 1/6 of the dough out. needless to say it came out all wonky and all over the place. thankfully it's dough so i could redo it over and over

squares of thinly rolled dough with rounded angles. the plastic container used to cut these out is seen in the corner

from here on out, grandma recommends to split the dough in six equal parts and roll them into circles. we'll stack them later
don't have a rolling pin so i used the side of a glass to roll them. neither do i have a plate of needed size to cut a circle out, so my cake will have to be square :D

a lump of dough in a container amidst lots of spilled flour. kinda photobombed by a fork i used to mix it with in earlier stages

closeup on the dough :D it's yellow and shiny!

and that was four cups of flour, everybody
my mom taught me to add flour until the dough stops sticking to fingers, based on that metric what i had was really a cup
one day i will learn to follow flour containment protocols. that day is not today
also i think this is my best looking dough to date :D

sugar poured over cake dough

dear grandmother's recipe are you sure this isn't too much sugar? cause that was sure as hell a cup

a funky round tablespoon of black metal containing an undetermined quantity of sodium bicarbonate powder

apparently this whole place doesn't have a single teaspoon laying around and our tablespoons look like this :D crossing my fingers that ain't too much

a good old glass o' flour with more flour spilling out

one cup, they say, is 220ml. doesn't say much to me (no scales, remember), but i do have a bunch of these glasses laying around here which look like they can get the job done. i eyeball my flour down to the spoon anyway making sure the mixture has normal properties, so it's more for reference anyway

three eggs mixed with butter (and honey), the substance having a significant grainy-composite texture to it

i'm not sure if eggs and butter should have these chunks when mixed together, but i don't have a mixer here and thus am doing it by hand (or rather by fork), so it's the best we'll get here, folks 'n yolks

i kinda cheapskated on the eggs there choosing the smallest ones but my last pastries turned out too eggy so i hope it's okay
also if you wondered on the price of eggs in europe, it's 2.6€ a dozen. actually, by my estimation all ingredients combined totalled me to about 10€ give or take :D