sage-winnebago

[sage-winnebago]

i'd make a caesar joke but someone's already taken a stab at it 22 times before

[sage-winnebago]

sometimes i think i’m overblowing the weirdness of the gen z puritan thing but my roommate won’t wear her favorite skirt with a slit in it to a massive kpop concert because a member of the band is a minor

[sage-winnebago]

i’m a huge fan of doing cold silken tofu as low effort meal or just a meal where i don’t want to heat up my kitchen at all. it requires no actual cooking, little to no chopping, and can be easily adjusted to be absolute minimum effort to a little extra effort. also very ingredient flexible. apologies if my measurements are vague, i cook by vibe. everything with an asterisk is optional.

ingredients:

- silken tofu

- soy sauce

- rice wine vinegar (can be substituted with other vinegars/lemon juice/lime juice)

- sweetener (i like using maple syrup, but honey and sugar are also good!)

- garlic (you can use pre-minced or mince/press your own. I often use ginger garlic paste which i buy at the store or make myself in a food processor)

- gochugaru* or whatever chili powder you keep around, or skip if you don’t like any spice!

- sesame seeds*

- water

- persian cucumber* or really any veg you enjoy eating raw. I think the persian cucumber is really refreshing and light crunchy vegetables work best. Might even be good with something like a crisp apple!

- steamed rice*

- nori*

instructions:

0. [optional step] cook some rice, i use a rice cooker bc it’s very easy. while your rice is cooking, proceed with the rest of the recipe. if you have left over rice this is also a great way to use it, wait till the end of the recipe and then heat up your rice up last. I just microwave it with a wet paper towel over it.

1. drain and plop your block of silken tofu onto a plate, pat off excess moisture w a paper towel or don’t if your are feeling lazy

2. chop up your cucumber or other veg into bite sized pieces and set aside. If I’m cooking for one i just do 1 persian cucumber.

3. mix soy sauce, vinegar and sweetener in a 1:1:1 ratio, add ~a clove of minced garlic or ginger garlic paste. and some gochugaru to your own taste, i use maybe 1-2 tsp? and some sesame seeds, maybe also 1-2 tsp.

4. TASTE IT!! and adjust to your personal taste by adjusting the ratio of salt/acid/sweet and by diluting with a bit of water. this sauce is very customizable so go nuts! add oyster sauce or sriracha or chili oil!

5. once the sauce is to your liking, dump the chopped veg on top on the tofu and then dump the sauce over all of it.

6. that’s it! you’re done! I like to eat this with rice and nori, and often kimchi.

[sage-winnebago]

I made soup completely from scratch!

I first started by making my own veggie broth

I do this by (in advance) freezing any vegetable scraps I have. This can include a lot. For me this time, it meant the tops of carrots, the ends of onions as well as the papery part you don't want to eat anymore, the outer part of garlic as well as the roots in the center, the ends of zucchinis, the middle portion of a pepper (without the seeds), and the white end of bok choy.

I bring a pot of water to boil - i normally freeze my veggies in glass jars and to figure out the amount i fill up each of these glass jars once. you really just want enough to cover the vegetables completely. Then I simmer it for about 45 minutes.

I normally just salt the broth when I'm done because on a budget I can't buy as many seasonings as I would like, but season it however you want! Then I throw some rice in the pot and cook the rice that way. I like this because the rice takes on the flavor of the broth, but you can cook your rice (or noodles) however you'd like.

Then, if you want (and are able) you can add veggies at the end! You may want to sauté them in a different pan, depending. My fridge is looking pretty empty today so I just added green onions and garlic.

This soup is delicious, and it puts veggie scraps to one more use before they get thrown out (or composted!). It also is a great way to get a little more nutrients. Happy cooking!

[sage-winnebago]

Hey besties! I’m going to be turning this into my Zero Waste blog. I’ve already come so far on this journey, I’ll probably talk a little bit about it, but I also have so far to go and that’s mostly what I’m hoping to share with you all.

I’m hoping that through this we all are able to learn from one another and grow together 💚

[sage-winnebago]

Some more sustainable decluttering

I've been doing some more decluttering at home, and thought I'd give you all another glimpse of what that might look like:

I gave away a bunch of stuff in my local freecycling group, including several pairs of shoes I can't wear any more due to medical reasons. They've been gathering dust in my closet for a long time because I wasn't emotionally ready to let go of what they represented. I finally did because I'm much more comfortable with my disability today, and feel a lot better now that I have done so.

I learned how to pickle cucumbers! We had a cucumber that wasn't going to be finished before it would go bad, so it's a good way to keep it a little longer.

I mended a sweater that had a hole in it. It was still in good shape, so it would've been a shame to get rid of it because of one hole.

I sold a few things on Vinted. That way, my clothes get worn again while I get some cash in return.

I signed up to join a textile repair café next week. The idea is for people to show up with worn-out clothes so they can be mended for free by volunteers.

I realised I had a bunch of ingredients that wouldn't be finished in time before they'd go off (excluding the cucumber), so I made a large batch of cake with them. We froze some of it, and handed out the rest to people in our neighbourhood. It's a great way to both avoid food waste and get to know your neighbours better.

[sage-winnebago]

my grandparents have to lock their car doors when they go to sunday mass because people have been breaking in to unlocked cars and leaving entire piles of zucchini

[sage-winnebago]

I’m pinning this on this account too

Hi everybody! I have made the decision to deactivate (kinda). I love this app but lately coming on here makes me really sad. I’m happier when I’m interacting with people, which hasn’t been happening a lot lately, and also when I’m creating, which I unfortunately haven’t had the time to do. Everything I ever have created is linked at the end of this post. I may continue to post my theories on here simply because I’m going to continue to make them anyways and I like to share them so if you want to continue to be tagged in those let me know. Please continue to tag me in things like fanfics and theories in case I decide to pop in (very possible). Also, if you tag me in a follower celebration it is likely I will still send you an ask! The best way to stay in contact is through my Twitter or my tiktok. If you don’t use either no worries! I will definitely still be responding to messages on this app. I will miss you all but I think this is what’s best for me💟

Tiktok masterlist

Theory masterlist

Spotify playlists

I wish I was better at keeping up relations and I’m really sorry but so much love to every single one of you even if I am leaving

Edit: I will also respond to asks if you feel more comfortable reaching out that way, but please be understanding if I don’t answer them right way. I obviously am hoping to not be checking this site every day (but they are still welcome if you wish!)

[sage-winnebago]

a highland cow stimboard for @dogbi! they look so pettable 🥺

🦬-🐂-🦬//🐂-🦬-🐂//🦬-🐂-🦬

[sage-winnebago]

by Mohamed Fathi

[sage-winnebago]

Glencoe National Nature Reserve, Scotland // Glencoe Valley Viewpoint // (2020)

[sage-winnebago]

Friendly reminder ~ Even the most hopeless situation can receive an happy ending, so keep fighting because you can do it. ✨

sources: 🍯 🍯

[sage-winnebago]

Guys if I get 271,100 notes on this till my 21st birthday (November 27th) I'll get

Don't walk on my roof

tattooed in ancient greek

[sage-winnebago]

I knew about green onions, how do you grow bok Choi from scraps??

Baby Bok Choi and green onions grown from scraps :) I’m gonna plant them once a get a container 🪴

[sage-winnebago]

#let nature heal us

[sage-winnebago]

[sage-winnebago]

This fake yarn is supposedly better for sheep.

Aimed at people who don’t know where wool comes from, it’s 100% plastic. Yes, plastic.

So any garment you wash will release microfibres into the sea. It’ll never decompose.

You’re supposed to believe that sheep shearing is violent and cruel. There are imbeciles out there that work in an unprofessional manner while shearing, but that’s not the case overall.

Sheep don’t suffer from having their fleece removed.

Left on, the fleece can become a home for fly eggs and the subsequent maggots which can eat the sheep. Chemical treatments are available to prevent that happening. It’s much better for the sheep, the land and the farmer to avoid chemical use.

Don’t be fooled. Wool is a sustainable material, one we should make more and better use of.