Back in college, I was taking an ethics class, and one day we were going over Marx (yeah, I don't know why he came up in ethics class, either). The professor made a mistake in explaining one part of his philosophy, and I raised my hand to correct her. I don't remember exactly what it was about, since this was over ten years ago, but she told me I was wrong, and not to interrupt her class. Well, a couple days later, I showed her a quote from Marx himself setting the record straight (in rather harsh language - what can I say, it's Marx), because several people had the same misconception in his day. This made her even more irate. Another student later tried persuading me to apologize to her, but I wasn't having it. Nobody ever acknowledged that I was right, so in spite of that, check out this flex, Dr. Wrong!

Edit: I just remembered another one. In a former programming job of mine, I was arguing with my boss over one piece of code. I said that the code wouldn't run, and he said that it would. So, I ran the script, and it threw an error, as I expected. It wasn't that difficult to understand; I think a computer science student could have understood why it wouldn't work. But, I chose to act meek, and say, "Huh, looks like it threw an error." But now that I don't work there anymore, I can confidently say, "Error: Variable manager_intelligence not found."

no such thing as a bad angle for boobies

I've got another one for you, this is a recipe for white bean & portobello stew. Credit goes to Kristy Turner for this recipe.

Ingredients:

• 2 teaspoons extra virgin olive oil

• 2 leeks (white part only), halved lengthwise and thinly sliced

• 2 garlic cloves, minced

• 1 carrot, chopped

• 1 celery rib, chopped

• 4 portobello mushrooms, sliced into ½-inch (1 cm) wide strips

• 1 tablespoon liquid aminos

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon chopped fresh thyme

• 1 tablespoon chopped fresh sage

• 1 teaspoon fennel seeds

• 3 cups (525 g) cooked great Northern beans or two 15-ounce (425 g) cans, rinsed and drained

• 4 cups (1,000 ml) vegetable broth (chicken-flavored vegetable broth is best here; see tip)

• 1 cup (250 ml) water

• 1 teaspoon white miso

• 1 teaspoon liquid smoke

• Salt and black pepper to taste

• 3 cups (40 g) roughly chopped kale

• Crusty French bread or Southern Biscuits, optional

1. Heat the oil in a large pot over medium heat. Add the leeks and garlic and sauté for 2 to 3 minutes, until fragrant. Add the carrot and celery and sauté for another 2 to 3 minutes. Add the mushrooms, liquid aminos, rosemary, thyme, sage, and fennel seeds. Sauté for 3 to 4 minutes.

2. Add the beans, broth, water, and miso. Bring to a boil, then reduce the heat and cover, leaving the lid open a crack. Simmer for 25 to 30 minutes.

3. When some of the liquid has reduced and the vegetables are tender, add the liquid smoke, salt, and black pepper. Fold in the kale and cook just until the kale begins to wilt, then remove from the heat.

4. Serve warm, with bread, if desired. Leftovers can be chilled in an airtight container up to 5 days.

TIP

You can purchase vegan broths that are chicken or beef flavored. They do not contain animal products, but they are seasoned to taste like their non-vegan counterparts.

To be clear, "would that I could show you" is the closest approximation of the noise in the latin alphabet, not a sentence I was trying to say in response to your comment.

You don't even need to know how to program; if you can do elementary school arithmetic, then you can file a paper form. The tedious part is reading all of the instructions.

that's not very coin-based

would that I could show you

Nice! Have you ever tried making a tofu scramble? I usually go for those, because the egg substitutes are pretty expensive.

do your worst

You're not alone at all. I feel the same way. At least with the pandemic, we knew those tend to fizzle out after a few years, but there's no standard expiration date for fascism. 2023 had plenty of problems, but from inside the US, it seemed to be the first relatively "normal" year since 2015 - and it will likely be the last normal one for quite a while. But while hardships are sure to come, falling into defeatism is doing trump's work for him (not that that's what you're doing; it's just a common sentiment I've seen online). The "it's all over, we're so cooked" mentality is just as harmful as the maga one. Because it's never "over" as long as people are willing to fight back.

I'm not much of a stew person, but I've made this vegan beef stew recipe before, and enjoyed it. Tofu has plenty of protein, and the rest of the stew is vegetables, so hopefully it fits the bill! Credit for the recipe goes to Felix Whelan and Carol Ann Whelan.

Ingredients:

1 pound extra firm regular tofu, frozen, then thawed (this dramatically changes the texture from soft and squishy to firm and spongy in a very "meat-like" way)

1 large onion, chopped

4 cups vegetable broth (I use 4 cups warm water in which 4 Magi brand vegetable bouillon cubes are thoroughly dissolved)

5 tablespoons vegan Worcestershire sauce

1 tablespoon soy sauce

2 cloves garlic, finely chopped

4 large carrots, cut however you prefer carrots for stew. I cut them into 1/2 inch thick chunky disks.

4 potatoes, peeled and cut "stew style," whatever that means to you!

1 large tomato, seeded and diced

2 teaspoons salt

1 teaspoon pepper

1 teaspoon dried basil

3 tablespoons margarine

5 tablespoons cornstarch mixed with water till all the lumps are gone

Directions:

The Tofu:

1. Preheat oven to 200 degrees F.

2. Drain the water from the thawed tofu. Cut the tofu into slices and squeeze more water out.

3. Cut the slices into "stew-style" chunks (however big or small that is in your ideal of the perfect "beef stew") and place in the oven on an ungreased cookie sheet. Check the tofu about every 10-15 minutes, and pull it out before it actually browns. The goal here is to dry the chunks out as much as possible without burning them. When they're just right, they should have roughly the consistency of croutons.

The Stew:

1. Place all ingredients in the slow cooker. Stir well, and cook on high for 3 hours.

2. Stir the stew thoroughly. Replace lid and cook on low for another 5 hours. The stew is ready when it is thick and brown.

You were right then as you are now. Let the "I told you so" flow through you.

there is, it's called being a capitalist

never played it as a kid, but I'm enjoying it now

i've been reading the handmaid's tale and the diary of anne frank, also for no real reason

fixed

As someone who just started playing pro skater 3, same tbh

Bam Margera's pro skater just wouldn't be the same