Judging by the amount of rain we’ve gotten in the last two days, autumn has arrived in Seattle. I love baking best of all in the fall when I can heat our small apartment by baking bread instead of using the heater. Don’t let Thanksgiving be the only time you potluck — reclaim that harvest-festival business for community support.
Here are some ways to support the queer community in September:
Donate to organizations helping marginalized hurricane victims. Autostraddle has lots of links to LGBTQ centers helping with disaster relief after Hurricane Harvey, including funds for helping trans, intersex, and genderqueer victims recover. True Colors Fund also has a list of local LGBTQ organizations in Florida helping with relief efforts from Hurricane Irma. Outplay (maker of “tomboy swimwear,” including compression tops!) is donating proceeds from their Florida Shines Again shirt to disaster relief for Hurricane Irma.
It’s Bi Week! Bi Visibility Day is September 23, one of two days of the year my supernatural ass can be seen by mortals. (The other is July 14: International Non-Binary People’s Day.) Buying Pride flags at Target is fine, but don’t forget to support your local bi+ artists and organizations this season. Here are some folks selling Bi Pride goodies I love (disclosure: some are friends!): Kate Leth, KSRF Studios, Jayne B Shea, Eliel Cruz, and this shirt on Autostraddle. Don’t buy things from Look Human since they steal art. Also, do you need to find a giant anthology of all the best bi+ comics? LOOK NO FURTHER.
If you’re looking for support as a bi person or need Bi 101 (“wtf is a bisexual? What do bisexuals do? AM I BISEXUAL?”): check out Still Bisexual, BiCast, Biscuit, Bisexual Resource Center, and BiNet USA. <3
Also, you can support this bi writer and check on my work on the intersection of queer community, being bi AF, and food in The Corners of Their Mouth, which debuts Sept. 29 at Geek Girl Con (details here). If you’re a reader, please come say hello!
Circling back to community and food, I usually make a super simple cornbread for potlucks, chili dinners and hosting Thanksgiving, but I developed a new recipe for Sept. 2017 Great Booklarder Bake Off: Herb and Parmesan Cornbread. This has a lovely crumb and stays fresh longer thanks to MORE BUTTER, and the herbs, all of which I grow in my garden, add some kick without overpowering the rest of the meal. Yeah, you could serve this with chili or stew or as a side to turkey dinner, but it’s also delicious as breakfast with black beans, eggs, pico de gallo, and cheese. Happy autumn, and take care of each other.
Herb and Parmesan Cornbread
1 ¼ cups (155 g) all-purpose flour
3/4 cup (130 g) corn meal
3 TBSP sugar
5 tsp baking powder
1/2 tsp salt
1 TBSP chives, finely minced
1 TBSP sage, finely minced
1 TBSP rosemary, finely minced
½ TBSP thyme, finely minced
¼ cup (25 g) finely grated Parmesan
1 cup (240 mL) milk
2 TBSP (60-90 g) unsalted butter, melted
1 8-inch (20 cm) round cake pan
OR 1 8×8-inch (20×20 cm) square pan
- Melt butter and set aside.
- Preheat oven to 375° F (190° C ).
- Mix the dry ingredients together (flour, corn meal, sugar, baking powder, salt).
- Add the wet ingredients and mix to incorporate.
- Grease the pan and pour the batter in.
- Bake for 30 minutes, or until the top is golden brown and a tester comes out clean.
*If you’re going to eat the bread within 48 hours, 4 TBSP will do; 6 TBSP will keep the bread good for about 3-4 days at room temperature.