God’s Little Ravioli 🏳️‍⚧️

@zap.zapistan.net you’re a cartoon now!

Upon reflection, I think the better song to learn about it to would be Ginuwine’s “Pony”

for real. It’s just repackaged ‘nice guy’-ism: human decency is a bar that’s barely above the floor, allyship demands more in this moment.

guaranteed that the clowns in charge of this war think some combination of 1) mines are these spiky metal things that float on the surface, and 2) large tanker ships can turn with any kind of precision

the straits are NOT okay, y'all 😩

Tom Clancy's Gun:
This gun had some literary merit in the first act, but by the second act it is now a fully licensed video game property.

“this book is about girls who were not yet little women” -Louisa May Alcott

Today in doing law despite my best efforts to avoid doing law “technically they did it wrong; they weren’t required to do anything, but the thing they did do was technically wrong, and now I must decide whether to care about this.”

vintage subway token would be cool

Dawg, I hate that our contributions to keep our neighbors housed are going to landlords, who then turn around and use that money to fund these clowns

I hope they both stay in, split the conservative dem vote, and they both leave town in a cloud of shame

French Patisserie by Ferrandi

ok, I’m gonna make some lil choux buns. follow along with me. We’re cooking from this book

seeing this reported in a UK-based press outlet is real “two spidermans pointing at each other” moment

Follow the thread to see it all, but wow, they’re good. Just goes to show that with just 8 simple ingredients and one kind of fancy one, you too can make something disarmingly good in just three hours

two buns so full of cream they’ve split

so if you fill them right, they should look the same. Here’s two I fucked up

fifteen round buns on a baking sheet

look at these lil buns. time for the filling

the sound I made

so many goddamn bowls in a sink

now I’ve got to wash all this shit

some blobs in the oven

they in the oven

a smooth glossy dough

and after. now I’ve got to find the fucking piping bags

ball of dough in a metal bowl

the dough, pre-egg.

a larger pot with milk in it and a white bowl with flour in it

much easier. milk, water, salt, sugar and butter go in the pot. the flour is on deck.

a pan full of creme pat, just looking like fucking mayonnaise

finished. Christ, as you’re stirring the combined mixture together it just goes milkymilkymilkymilky-PUDDING and suddenly whisking is agony. anyways, now it cools and we do the choux pastry

that’s rhetorical. I am not an octopus

the next step is super complex, which is why it’s French. this liquid boils, I slowly pour it into the bowl with the other mixture, then I pour both back into the boil and whisk vigorously for 2-3 minutes.

no photos of that process because what am I? a fucking octopus

a pot containing milk sugar and vanilla extract

gonna watch this to see when it boils

added the correct amount of corn starch by weight.

the lesson here is if your recipe doesn’t work, it might not be your fault, it might be lazy conversion tables

measuring soon next to a bowl, with way more than 2 tbsp in it

a problem! 25 grams is much more than 2 tablespoons. this might be why my previous batch was so thick. I’m going to back it down to 15 grams for this batch

whisking egg and sugar by hand

whiskety whiskety whisk

two parts: one is egg and sugar, that gets mixed with flour and corn starch, the other is milk, also sugar, and vanilla extract. that gets heated