The Atoned

Queer, Nerdfighter, Vegan tendencies, Books, Tea, Coffee, Anime, Magic, Games, Awesome!
I blog a lot about pandas.
And all things Gay!
And food..... YUM!

July 22, 2014 6:49 pm

quiet-desperati0n:

I am a feminist because
I don’t think this video could be much more relevant.

(Source: vodkaandsniff, via onehtl1ama)

July 11, 2014 10:42 am
9gag:

Tea-Rex. #9gag

9gag:

Tea-Rex. #9gag

April 17, 2014 12:42 pm

afterellen:

The AfterEllen.com Field Guide to Recruiting Lesbians

Oh, South Carolina, bless your little soul for consistently producing some of the most truly head-scratching stories of ignorance in the country. The most recent example? The University of South Carolina Upstate is canceling a performance called How to Be a Lesbian in 10 Days or Less, because, apparently, no one has a sense of humor. State Senator Mike Fair seems to believe that the show is a “recruiting” event and, to be honest, I actually have no words to respond to that.

Senator Fair, I hate to break it to you, but we don’t actually recruit. If we did, however, I think our field guide might look something like this.

(via ilovecharts)

11:54 am
thugkitchen:

Asparagus is a solid stand-alone veggie with all its vitamin K and folate but paired with this creamy risotto? HOT DAMN. It takes this spring staple to another level. 
SPRING ASPARAGUS RISOTTO

Enough for 4 people

2 tablespoons olive oil
1/3 cup chopped shallots or yellow onion
3 cloves garlic, minced
1 cup Arborio rice*
½ cup white wine
¼ teaspoon salt
4 ½ cups vegetable broth
1 bunch asparagus, about 1 pound
½ teaspoon lemon zest
1 teaspoon olive oil
¼ cup minced chives
pepper to taste

Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You’ll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends because those woody sons of bitches will ruin everything. 

In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto all creamy SO DON’T SKIP THIS SHIT. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Drink the rest wine because… well, that shits already open. Might as well.

Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don’t need to stand there and stir it the whole fucking time; whoever started that rumor about cooking risotto is a goddamn liar. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there’s still broth in the pot. Now dump in the asparagus and cook until it’s tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time to fix that shit. 

When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whateverthefuck you want. Serve right away and top with the remaining chives. 
 
* This kind of rice is starchy as hell, so it will make your risotto the extra creamy and delicious. If you can’t find it don’t worry about it, just grab a short grain rice.

thugkitchen:

Asparagus is a solid stand-alone veggie with all its vitamin K and folate but paired with this creamy risotto? HOT DAMN. It takes this spring staple to another level.

SPRING ASPARAGUS RISOTTO

Enough for 4 people

2 tablespoons olive oil

1/3 cup chopped shallots or yellow onion

3 cloves garlic, minced

1 cup Arborio rice*

½ cup white wine

¼ teaspoon salt

4 ½ cups vegetable broth

1 bunch asparagus, about 1 pound

½ teaspoon lemon zest

1 teaspoon olive oil

¼ cup minced chives

pepper to taste

Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You’ll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends because those woody sons of bitches will ruin everything.

In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto all creamy SO DON’T SKIP THIS SHIT. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Drink the rest wine because… well, that shits already open. Might as well.

Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don’t need to stand there and stir it the whole fucking time; whoever started that rumor about cooking risotto is a goddamn liar. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there’s still broth in the pot. Now dump in the asparagus and cook until it’s tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time to fix that shit.

When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whateverthefuck you want. Serve right away and top with the remaining chives.

 

* This kind of rice is starchy as hell, so it will make your risotto the extra creamy and delicious. If you can’t find it don’t worry about it, just grab a short grain rice.

February 18, 2014 9:26 pm
4:23 pm

gender swap

December 29, 2013 3:07 pm

pi-ratical:

I am really, extremely, amazingly excited to announce the release of my new Hello Pronoun stickers! I posted about these on twitter last night, but I can finally talk about them at length a bit more here. 

The stickers read “Hello, address me as:_________, Please use: ________”, allowing you to declare your name of choice and preferred pronouns immediately upon meeting people. These have been my pet project over the last week or two and a lot of thought has gone into their production. The colours were specifically chosen to be nongendered - no pink or baby blue (The Ze/Hir/Hirs looks a bit blue in these pictures but is really solidly teal), They rather specifically do not read “my name is” to head off people being dicks about “Is that REALLY your name?” because frankly it doesn’t matter if it is or not because it’s what you fucking go by. (Besides which, the concept of a true name is pretty bullshit unless you’re looking into demon summoning) I feel like there are a lot of great potential uses for these! They’d be great at school LGBT-club meetings or other large gatherings where you’re likely to meet a lot of new people, like conventions. They can be used right after coming out to help people who’ve known you for a while adapt to your new name/pronouns. If you’re genderfluid, you can use them to declare your preference on any particular day (and I’m looking into some more permanent buttons that’d make this much easier). They can even be used to remind that one old friend who can never get your damn pronouns right. Overall, it seems like these’ll be a wonderfully useful thing for folks under the trans* umbrella to have around and I’m really happy to have made them.

Obviously I couldn’t cover every pronoun variation/combination, particularly on the first run of stickers, but I tried to cover my bases on common nongendered/third gender pronouns. I’m completely open to taking requests for additional stickers, though, and if I get enough requests for a particular pronoun set I’ll be glad to maker a sticker for it.

I’ll have these with me at SacAnime this weekend for 1/$0.50, 5/$2, and 10/$3. They’re currently available on my Storenvy at 5/$2 - I’ll be adding 10/$3 after the con, at the moment I just want to make sure I don’t run out as I’ve only printed up 160 of each design.

(via petersontoscano)

December 22, 2013 9:45 pm December 21, 2013 8:12 pm

:c

November 18, 2013 5:15 pm
I have the best luck with napkin notes! :D

I have the best luck with napkin notes! :D