Reminds me of the undergrad experience of someone who is not me, lol. They had “the dropbox”, spoken about only in hushed tones and never openly acknowledged, which may have contained a pdf copy of every single text required by the curriculum of that person’s major.
“Even users in r/massivecock, where most of the posts are images of erect penises, railed against ICE in their captions.”
The politicians go where the people are, not the other way around. It sounds weird but I think a social media platform has to be a good place for folk with low tech literacy to post and chat about cute cat videos before it can ever be politically relevant. I’ve yet to come across a fedi client that I think my mom in her 60s could handle/would find appealing, and I kinda think you need something like that for widespread adoption. If you had a fedi client like that and some incentive to sign up like free lotteries run on the eu server for the first few months to catalyze a critical mass of users, I bet you’d have a fighting chance at breaking away from US social media walled gardens
Warm some sour cream, mix it with enough yellow curry powder that it starts to look a bit like light mustard. That sauce on top of white rice got me through undergrad, and it’s also good on food that costs money
More peppers more better, ya know? I’ve got a neighbor who grows them and she spoils me whenever she needs an oil change or something like that, haha
Looks delicious! I absolutely love chili as a vehicle to use ingredients I need to get out of my fridge/pantry. I made a white chili this weekend with miso paste; adding red miso to beef chili is so good that I consider it a core chili ingredient, but I dont think light miso in white chili worked that well. Other main ingredients were chicken thigh, bacon, white beans, poblanos, cowhorns, chipotles, serranos, tomatoes and cumin
Kale chips are real easy to make and hold whatever seasoning you want pretty well. I say kale because that’s the best one to search for if you’re looking online for recipes, but the recipes you’ll find work with pretty much any tougher leafy green. Imo mustard greens go particularly well with msg seasonings; when I make instant ramen, I usually make a slightly higher effort soup base, and the unused ramen seasoning packets almost always go to mustard green kale or chard chips. I’ve never tried to make them last longer than a week or so, but its a dehydrated salted food. I’m sure they’d last a good long while if you sealed them with some kind of preservative or dessicant or something