pacificobadiah

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I hired that ant to walk on you

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Image description copied from alt text: A square graphic with a red background that shows a raised fist bearing the IWW logo and text that reads, "Did you know? The IWW was founded in Chicago, Illinois in June 1905." The union website, iww.org, is also listed. End image description.

Did you know?

The Industrial Workers of the World, or the IWW, was founded in Chicago, Illinois in June of 1905. Its members are often nicknamed "Wobblies," and the union itself is frequently called "the One Big Union."

Why "One Big Union?" Because the IWW was founded to serve every worker. At the time the IWW was founded, only a short list of specialized trades had unions. Major industries such as textiles, docks, agriculture, and mining were all without representation, and many of the IWW's first battles were to organize those very workers!

If you're a member of the working class, you have a place with the IWW!

Learn More:

IWW - Our History

IWW History Project - University of Washington

The Industrial Workers of the World - PBS

Wobblies of the World: A Global History of the IWW, Edited by Peter Cole, David Struthers, and Kenyon Zimmer

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Did you know? We recently released a collaboration with the SCP Archives! If you like archives and messed up house horror this one's for you:

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Is this anything

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Gravity Falls-Mayfair crossover 🥰

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Do you like gothic horror?

Maybe try out Poe: Evermore. The first 2 episodes released today.

It's showrunner is @stardustshimmers, the creator behind Waterlogged, so you know it's bound to be good.

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Poe Evermore is Out Today!

I am resurrecting this long-dead account to tell you all that my new show, Poe: Evermore, is out today!

Poe: Evermore is a historical fiction horror podcast exploring the life and works of Edgar Allan Poe. Meet Roderick Usher, Annabel Lee, and the titular author himself as he struggles to gain recognition for his work and overcome his vices, all the while haunted by things he can not explain...

Starting our season off with a bang, you can find episodes 1 and 2 of Poe: Evermore out on all good podcatchers. Listen on Spotify here.

These episodes featured the vocal talents of Mick Wheaton, Giancarlo Herrera, Harlan Guthrie, Tanja Milojevic, Janine Bower, Russ Moore, Hersham Elhazy, Brandon Nyugen and Julien Dailey.

Produced by Eelsong Studios, Bloody FM, and Midnight Disease Productions.

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Hatsune Meku

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My perfect mashed potatoes

The secret is in the water; literally, it’s IN the water.

See, when you boil potatoes, a lot of special starches and sugars and stuff leeches out into the water. When you drain the water before mashing them, you throw away a lot of good stuff, which is a big part of what makes mashed potatoes “dry” and bland, even when you add large amounts of cream and butter and things.

So don’t throw out any water.

Here’s how you do that:

First, cut your potatoes into smaller cubes than you probably do. (I’ve left the skins on for flavor and also, that’s where a lot of a potato’s nutrients are, like protien and iron and vitamins B and C, just to name a few)

The reason for cutting them smaller (besides avoiding giant peices of skin) is so that there is less space in the pot between each peice for water to fill, so you use less water to cook them. That’s important because you won’t be draining any water, so you can’t afford to have too much water! For the same reason, just barely cover them with water when they go on the stove.

But! Before you do that, put the pot on the stove with some butter, garlic, and seasonings; let the butter start to sizxle just a little then put most of a single layer of potatoes in the pan and let the brown and sear. Turn them, brown them on all sides, get ‘em fairly dark (I forgot to get a pic here because I was worried I’d burn the butter).

Ready? now throw the rest of the potatoes in right on top, and add your water, give them a stir. This way, you’re boiling in some of that lovely fried potato/french fry flavor.

Okay, so, as they cook, you may need to add a little water, not too much! ideally the very highest piece of potato will be poking just above the surface. Now, when your potatoes are really really soft, mash them directly into the water. Just pull them off the stove, leave all the water in, and start mashing. Trust me. At first you’ll think there’s too much water. If you get them mashed and they ARE a little too liquidy, just put ‘em back on the stove. You’ll have to stir often or constantly, but they will steam off additional water without losing any good stuff.

Now add some salt, and taste. Right?! And you haven’t even put in any cream or cheese or anything yet.

Speaking of which, you can use like, a third of the amount of butter or cream or anything, and they will still taste better than usual. So they taste better AND they are higher in nutrients AND lower in fats and salts! That’s a lot of win — enjoy your potatoes!

Fuck Columbus! Indigenous Rights! And happy Thanksgiving!

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Okay, bet!

@scp-pod i am begging pleading beseeching imploring thesaurusing you to make a neat researcher's journal for that merch shop, like manilla envelope-lookin guy with a classified warning and everything

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The biting will continue until morale improves. The biting will also continue after morale improves. The biting will continue, regardless of the state of morale. [biting noises]

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run boy run  disappear in the trees

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October podcast suggestions

Old Gods of Appalachia

The Magnus Archives

Mayfair Watchers Society

Malevolent