It’s time for the Fall 2015 edition of Feminist Friday, a seasonal multi-blog open discussion of topics in intersectional feminism. Since starting in 2013, our network of bloggers has covered reproductive rights, education, rape culture, queer rights, and literature, and I’ve personally written posts on my other blog about fan fiction, gendered marketing, and bi erasure in social science research.
For more information about the project, as well as a list of all our past posts and our free ebook, head over to Part-Time Monster.
Content note: descriptions of street harassment, which include queerphobic and misogynistic comments.
Do you ever have something so utterly bizarre happen to you that even you can’t believe it happened? I don’t mean like watching something in slo-mo; I mean like staring into the gaping maw of some incomprehensible eldritch horror. I mean hearing the opening strains of “Bohemian Rhapsody” as if it were diegetic music.
I was walking home from the joint birthday party of my girlfriend and my friend P last summer. Being the official cake baker for my friends means I’m often lugging a cake carrier around, and since I’m a city-dweller who doesn’t own a car, that means I’m generally on foot.
Summer is winding down, and season 3 of Hannibal is over. It was all I ever wanted* and it was beautiful. For one of our last Hannimeals, I made a dish almost entirely out of items from the farmers’ market, save the sweet basil from my fledgling balcony herb garden and lemon and cheese from the supermarket. We served it with Bainbridge Vineyards Sigerrebe.
Lately I’ve been making breakfast recipes that are barely recipes. In Japan, I basically stopped eating cereal for breakfast because my choice was either 1. sugar cereal at the local supermarket or 2. expensive “healthy” cereal at the import store. So I started making muffins, bagels, oatmeal, yogurt, and breads. (As much as I like miso, fish, and rice for breakfast, I didn’t have the time to make it for breakfast.)
As a result, I’ve reduced my cereal intake to “emergency box of cereal” for times when I really don’t have anything to eat, but I’ve been experimenting making my own cold cereals: granolas and muesli. Muesli is great–it keeps for a long time, requires no baking (except maybe toasting nuts), can be customized to accommodate allergies, and is infinitely customizable. Freestyle breakfast.
I love summer in the Pacific Northwest: beer gardens, picnics at the lake, gorgeous sunsets, and, more than anything, the berries: blueberries, huckleberries, blackberries, tayberries, strawberries, raspberries, marionberries. Today we’re cooking with gooseberries!
This recipe combines rhubarb, raspberries, and blackberries with my family’s oatmeal topping and a hint of ginger. It’s a snap to throw together and perfect for cuddling up with some Twin Peaks and coffee on those spooky proto-autumn PNW summer nights when the temperature drops and it actually rains.* I’ve made this with a combination of rhubarb, raspberries, and blackberries, as well as with double the blackberries and no raspberries. It’s great either way, and would be good with rhubarb and raspberries only, too.
This recipe is dairy-free and vegan if you use a butter substitute. I’ve made it with Earth Balance and it turned out perfectly. If you’re using frozen berries or rhubarb, you may want to cook it for an additional 5-10 minutes or so to cook off some of the juices.
Somehow in a conversation about fairy bread last year, my then-foodie-buddy, now-girlfriend confessed to me that she loves sprinkles. Loves them. So, with a birthday coming up during Pride Month, what would be more festive that the loudest cake ever–complete with homemade sprinkles?
There are three parts to this cake: the sprinkles, the rainbow jelly roll, and the frosting.