Just Good Shit: 05.05.19
Hi! I was pretty head-down working on my book this week, but here’s what else I got up to.
On the blog
We Have Always Lived In Presidential Primary Season : A Half-Assed Activist Post About Getting Through This Shitshow Without Perpetuating Or Tolerating Bad Behavior And Keeping Some Tiny Spark Of Hope Alive, Captain Awkward / Patreon.
This is so good. Like, I need to re-read it every week until the election.
Poetry Rx: There Are Enough Ballrooms in You, The Paris Review.
Wowowowow the first poem here!!! It’s worth clicking through in that post and reading the whole thing (it starts on page 8). I’m going to be thinking about this one for a long time.
The Case of the Stolen Ruby Slippers, The Washington Post.
I loved this.
Men Have No Friends and Women Bear the Burden, Harper’s Bazaar.
Should These Clothes Be Saved?, The New York Times.
Rachel Held Evans, the Hugely Popular Christian Writer Who Challenged the Evangelical Establishment, Is Dead at 37, Slate.
Gosh, this is just so sad.
Why is framing a picture so expensive?, Vox / The Goods.
The Best Advice You’ve Ever Received (and Are Willing to Pass On), The New York Times.
Botanical Sexism Cultivates Home-Grown Allergies, Scientific American.
The Problem Isn’t Twitter. It’s That You Care About Twitter., The Atlantic.
How to Look 13 When You’re 30, The Cut.
Watching & listening to
Knock Down the House on Netflix (aka "the AOC documentary”).
We started Pen 15 last night (on Hulu) and were literally crying with laughter at the end of the first episode. And after watching the most recent season of Veep, I started watching it from the beginning and am really enjoying it.
I’ve been listening to Uncover: Escaping NXIVM (it’s Season 1) and wow — it’s incredibly disturbing.
This week, I made Shutterbean’s roasted broccoli and white beans and it turned out so well. I used frozen broccoli and when I made a second batch to eat throughout the week, I did half chickpeas and half white beans (because chickpeas tend to reheat better). It’s basically the warm version of this excellent broccoli and chickpea salad.
I also made How Sweet Eats’s Brussels sprouts and kale spaghetti with Parmesan and pine nuts for the second time. This time, I added chickpeas and Aidell’s chicken meatballs. And once again, it was so good — definitely recommend!
Have a great Sunday! ⛅️