Transphobic attitudes contradict the good feminism does everyday

[Blamonge]

Why is there such a large portion of the feminist movement so against trans culture. Trans people have been some of the biggest advocates for supporting allegedly oppressed groups. Why is it suddenly okay to for feminists (a formally oppressed group) to oppress trans people (currently oppressed group) why?

Ok, I am going to risk being banned and confess that I eat my rice pudding warm with cinnamon sugar and butter.

@Blamonge
I am not against ‘trans culture’ (whatever that is... I can’t tell you what ‘cis culture’ might be, either.
I am pro people living peacefully without harassment as they see fit. Present as a woman or a man, decline to be gender conformist: great, that is what I have done as a non feminine ‘tomboy’ all female feminist all my life. I am not against people who are trans. I don’t know any feminist or other sensible person in RL who is.

I am against legal self id that gives anyone who chooses and for whatever reason, access to sex-based rights.

I am against TRAs who declare me ‘transphobic’ for having the temerity to define myself in terms of sex and to refuse to have gender given a legal status that is higher and more powerful than my identity as the female sex.

I am against women being denied a chance to win in women’s sports because male bodied people are allowed to compete.

I will always speak out against the abuse, harassment and prejudice against people just for being trans.

But the sex based oppression of women remains real and I will not concede sex based rights.

@rainbowmummies28
If there was ever a time to say RTFT, this is it.

Ok, I am going to risk being banned and confess that I eat my rice pudding warm with cinnamon sugar and butter.

Me too! I don't like cold rice pudding.

I do agree that there are a large group of so called feminists that are quite bigoted towards the trans community

Thats nice dear.

they lack the substance to their arguments and the intelligence for civilised debate

That applies to very few people on this thread. So go on. What's your argument, and we can debate it?

But first, please share an obscure pudding from your childhood. We could go through all the bigot accusations and weird redefinitions of material facts, but why not just cut to the chase and tell us what you ate for pudding when you visited grandma?

But first, please share an obscure pudding from your childhood. We could go through all the bigot accusations and weird redefinitions of material facts, but why not just cut to the chase and tell us what you ate for pudding when you visited grandma?

Good call

I replied in good faith to the troll on another thread. Criminy my trolldar sucks.
Easy fruit curd
cream 8-12 oz caster sugar with 6oz butter until light and fluffy. add 3 eggs one at a time. The amount of sugar depends on the sweetness of the fruit juice. 12 oz for lemon, 8 for raspberry.
If you intend to use this for a cake you need to bloom 1 teaspoon of gelatin and set aside.
Add 4oz of fruit juice and 1 tablespoon of lemon juice to egg mixture then cook and slow and low stirring often to 190*. I use the mixer bowl over a pan of water but a heavy sauce pan works fine. Add the bloomed gelatin at the end. Pour into storage jars and let sit at room temp for a while before refrigerating. Makes about 20-24 oz.

Here is my current favorite thing:
Apple pie cinnamon rolls

Ingredients

For the dough:
1 package yeast about 2 & 1/4 teaspoons
1/2 cup lukewarm water
1/4 cup sugar
1/2 cup warm milk
1/3 cup melted butter
1 egg room temperature
1 1/2 teaspoons salt
4 1/4 cups all-purpose flour
Apple pie filling:
5 granny smith apples peeled and diced
1/2 cup sugar
5 tablespoons melted butter
2 tablespoons butter room temperature
1 cup brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon apple spice optional
Cream Cheese Icing:
4 tablespoons butter room temperature
1/4 cup cream cheese softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Instructions

For the dough: Combine lukewarm water, 1/4 cup sugar and yeast in a small bowl and set aside for for 8-10 minutes or the mixture begins to bubble and the yeast has begun to active.
In a large bowl whisk the melted butter, egg, warm milk, and salt. Add the yeast mixture and then slowly whisk in 1 cup of flour then another cup. The mixture will begin to thicken, switch from the whisk to a wooden spoon, gradually add the rest of the flour and continue mixing until the flour is fully combined. The turn the dough onto turn dough to a floured surface and knead for 5 minutes. Place the dough in a greased bowl and cover with plastic wrap, place in the microwave or oven ( turned off) for 90 minutes. Begin working on apple filling.When the dough has risen, remove the cover and punch it down then remove from the bowl. Roll out on a floured surface into a 16x24 inch rectangle. Spread the 2 tablespoons of butter at room temperature evenly over the dough keeping 1/2 inch from the edges. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter. Spread the apple mixture over the brown sugar as evenly as you can. Roll into a log, starting from one end to the other, lengthwise, so the log is 24 inches. Cut 2-inch slices, this will give you 12 cinnamon rolls or 3-inch slices for 8 big cinnamon rolls. Line a 9x13 baking pan with parchment paper and place the rolls on the paper about 1 inch apart. Cover with plastic wrap and allow to rise for 1 hour. About 20 minutes before the rolls are done rising heat the oven to 375 degrees. Bake the rolls for 20 minutes or until the edges are golden in color. Allow the rolls to cool for at least 15 minutes then top with cream cheese frosting and serve warm!
Apple pie Filling:
While the dough is rising begin working on the apple filling. Heat a large skillet to medium/high heat and add 5 tablespoons of butter and stir until melted. Add the apples and sugar and saute until the apples are lightly caramelized. Remove the skillet from heat and set aside until you are ready to use.
Cream Cheese Frosting: Mix cream cheese, butter, powdered sugar, vanilla, and salt together with an electric or stand mixer on medium speed until the icing is light and fluffy.

Omg treacle tart. I have a bag of breadcrumbs in the freezer from a failed loaf. This will sort my freezer space issues for sure! Yum.

@FloralBunting

Sussex pond pudding. Food of the gods

Mmmmmm. Treacle tart. Breadcrumbs we've got in the freezer, golden syrup we've got, and OH found a kg of Polish cake flour in that section of Tesco a couple of days ago so we have the makings of pastry. What is stopping me?

Inertia, that's what. And knitting.

I only have a few tbsp of golden syrup left, after a few batches of gingerbread. Darn, will have to try to get some more before I can enjoy sweet tart.

I just made some biscuits! I've done more baking in the last 3 weeks than in the preceding 10 years.

I know. It’s non stop baking here.

We just did a good old Bero book batch of cookies (with the last of the Christmas smartie tubes) - amazing, no eggs needed but you do need flour/golden syrup

(Well the smarties, the tubes went in recycling)

@AskingQuestionsAllTheTime - I knit too - but am too inert even for that at the moment.

I will have to motivate myself by the end of the month, though - it will be ds3's birthday, and as he is at home from Uni, I offered to bake him a cake, but he asked if, instead, he could have a maltesers cheesecake - by which he means a chocolate cheesecake on a base made of crushed maltesers - so I have found a no-bake nutella cheesecake recipe, and will make it on the malteser base.

It is not going to help my attempts to get my weight back under control - but it is his birthday, so I will force myself to make and share his birthday cheesecake. I am that good a mother.

(Well the smarties, the tubes went in recycling)

I was wondering if you used the tubes to cut out tiny biscuits.

I've used molasses when making marmalade - the bitterness works really well, and the colour comes out wonderfully dark.

(This obviously assumes you are the sort of person that likes chunky dark marmalade).

My grandmother used to make a marmalade sponge-and-custard pudding. Sadly I don't like custard, but the marmalade sponge was fab.