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what wrong with me

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"The Party told you to reject the evidence of your eyes and ears. It was their final, most essential command"

George Orwell, 1984

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Takato Yamamoto: Fall in Love (1997)

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A.S.M.

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A kiss is still a kiss, Rachel Alexander and Alyona Osmanova by Terry Tsiolis for V magazine Spring 2007

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Leopold Reutlinger - 1900's, from 1000 Dessous: A History of Lingerie by Gilles Néret (1998)

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mary quant in vogue essentials: lingerie - anna cryer (2019)

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François Lamy - Yves Saint Laurent Rive Gauche Fall/Winter Collection (1977)

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pierre + gary silva

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David Bailey - Penelope Tree Wearing a Outfit by Mary Quant Ginger Group (Vogue UK 1969)

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Jumping Jack Flash - The Rolling Stones

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so I’ve been doing a little research on aquafaba (the brine in a can of chickpeas, the miracle substance that can replace egg whites), apparently you can make your own.

every can of beans in existence has a liquid to it: this is aquafaba. The thing about it, though—well, there’s two things. First is you have to cook it down a little bit so you can actually use it. It also depends on what kind of beans you’re using, too: cannellini or northern beans are probably the closest to chickpeas, especially since not everyone cares for them; black beans and kidney beans both have a darker aquafaba, one that’s richer in flavor. cannellini beans are also hella cheap, especially in bulk, too.

But yeah, 1 cup of cannellini beans with 1 cup of water, soaked 6-8 hours or overnight, and you have homemade aquafaba minus the metallic leaching from a tin can lining, as this is the other, pretty big drawback of using that brine. Really, there’s a reason why we drain beans and rinse them off really well before cooking.

I’m still pissed off about the price of eggs, and I think everyone should be, tbh, even if you don’t like them: you’re laughing, vegans. You’re laughing and bakeries nationwide are hemorrhaging money. Listen, vegan baking is way harder than it looks and some things simply cannot become plant based wing-bang-boom, like cheesecake or savarin/anything European or—hell—KUGEL.

Aquafaba is also actually not a very good replacement for whole eggs in things like cake or brownies. From what I’ve seen, it makes them tough—use a banana or applesauce instead, okay? If you’re not vegan, try sour cream or mayo or the water-baking powder-veggie oil trick, or next time you’re at the market, get yourself a bottle of seltzer or club soda—I know I will 😉

But it’s brilliant when it comes to making something like meringue. A pavlova or one of the emulsified buttercreams like Swiss or Italian made with aquafaba, and you’ve mastered one hell of a level of science.

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defy the norm. get even stranger. NO SURRENDER

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shout out to everyone who participated in the january-february mass depressive episode