Page 17 | “Why are TERFs so well organized compared to us?”

TheIsleOfTERF · 2025-05-05T15:56:45+00:00

[[https://www.reddit.com/r/transgenderUK/s/iQskn15N11 https://www.reddit.com/r/transgenderUK/s/iQskn15N11]] For anyone interested on theories of how TERF Island has come to be! Get the bingo board out as it has all the classics! -Housewives -Lonely -Jealous -Funded by the right wing

EdithStourton · 06/05/2025 22:04

Boiledbeetle · 06/05/2025 21:49

I always forget she's queen, probably because the actual queen the only monarch I've lived under before Charles, never had a king by her side

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Glad it's not just me...

SinnerBoy · 06/05/2025 23:00

Igneococcus · Today 19:12

Ah, thanks for the excellent meringue crisping tip. My daughter makes them often and they're usually a bit lacking in the crispiness department.

CaptainCarrotsBigSword · 06/05/2025 23:05

Once you are safely through the vetting process, (usually a genital check and a taste test of your lemon drizzle)

Ooh err missus, cough cough, suggestive eyebrow waggle.

selffellatingouroborosofhate · 07/05/2025 00:23

ISaySteadyOn · 06/05/2025 10:53

I mostly lurk, but have plucked up some courage to post here. I was just thinking about the accusation that we are all bored housewives. Even if we were all housewives, it doesn't follow that we are therefore wrong.

As someone who, due to various complications in my life, is a SAHM and housewife, it's been interesting to read everyone distancing themselves from that accusation as though through housewifery, one's opinion and thoughts are less worthy. I'm guilty of it myself at times often starting my sentences with 'I'm just a housewife and even I...'

It was just something I noticed.

`As someone who, due to various complications in my life, is a SAHM and housewife^

I note that you feel the need to justify your own situation. It's illustrative of how little managing a home and raising children are valued in society that you feel the need to qualify or justify your decision not to take paid employment on top of those roles.

GreenFriedTomato · 07/05/2025 05:10

Speaking of Terf cells, I've applied to join this one. I'm not a fan of sausage rolls but it looks like she's got several lawn boys

“Why are TERFs so well organized compared to us?”

ISaySteadyOn · 07/05/2025 06:38

selffellatingouroborosofhate · 07/05/2025 00:23

`As someone who, due to various complications in my life, is a SAHM and housewife^

I note that you feel the need to justify your own situation. It's illustrative of how little managing a home and raising children are valued in society that you feel the need to qualify or justify your decision not to take paid employment on top of those roles.

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You are absolutely right. I did say I was guilty of it myself. And, to be scrupulously honest, if I hadn't added that disclaimer, I probably wouldn't have felt able to post at all which is further support to your point. But I think that discussion is for a different thread.

KnottyAuty · 07/05/2025 06:58

ISaySteadyOn · 07/05/2025 06:38

You are absolutely right. I did say I was guilty of it myself. And, to be scrupulously honest, if I hadn't added that disclaimer, I probably wouldn't have felt able to post at all which is further support to your point. But I think that discussion is for a different thread.

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Glad you’re posting now tho! Keep at it.

woollyhatter · 07/05/2025 07:07

ISaySteadyOn · 07/05/2025 06:38

You are absolutely right. I did say I was guilty of it myself. And, to be scrupulously honest, if I hadn't added that disclaimer, I probably wouldn't have felt able to post at all which is further support to your point. But I think that discussion is for a different thread.

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You need to adopt the job title of Director of Home Affairs. My wife and I have. She is currently in post since I have gone back to the office for some peace and quiet after a ten year stint in this highly demanding role.

PriOn1 · 07/05/2025 07:21

ISaySteadyOn · 07/05/2025 06:38

You are absolutely right. I did say I was guilty of it myself. And, to be scrupulously honest, if I hadn't added that disclaimer, I probably wouldn't have felt able to post at all which is further support to your point. But I think that discussion is for a different thread.

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Love your user name. I was a Director of Home Affairs for a while. Nothing to be ashamed of.

JKRismyPatronus · 07/05/2025 07:29

Igneococcus · 06/05/2025 19:12

Right, this is a German recipe so it's for 28 cm diameter springform, you can put it into a slightly smaller one too:
100 g butter
100 g sugar
some vanilla essence
3 egg yolks
150 g flour
55 g starch , any type will be fine
1.5 tsp baking powder

Cream butter and sugar, add egg yolks, add flour, starch and baking powder, put into the bottom of a baking paper lined springform. This isn't a soft batter, I press it into the baking tray with my hands. It will be nice and fluffy once baked nevertheless.
Arrange a layer of peeled rhubarb on top. Works well with other tart fruit too, gooseberries for example.

3 egg whites
pinch of salt
150 g sugar (my mum always used half caster and half icing, not sure why, it works with either one)

Beat egg whites with salt until stiff, carefully add sugar, pile the meringue mix on top of the rhubarb.
Bake at 160 C for at least 80 min, you can prop the door slightly open for the last 20 min to let any steam escape so that the meringue can crisp up.
Best eaten fresh.

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Thank you for the recipe.

I have lots of rhubarb on my allotment so always looking for new ways to use it. I am going to try and make some wine out of it too. Although, I still have 20 bottles of red grape wine I made 6 months ago.I will have to share them with my terf cell 🤫🤐

Leskovac · 07/05/2025 07:58

Igneococcus · 06/05/2025 19:12

Right, this is a German recipe so it's for 28 cm diameter springform, you can put it into a slightly smaller one too:
100 g butter
100 g sugar
some vanilla essence
3 egg yolks
150 g flour
55 g starch , any type will be fine
1.5 tsp baking powder

Cream butter and sugar, add egg yolks, add flour, starch and baking powder, put into the bottom of a baking paper lined springform. This isn't a soft batter, I press it into the baking tray with my hands. It will be nice and fluffy once baked nevertheless.
Arrange a layer of peeled rhubarb on top. Works well with other tart fruit too, gooseberries for example.

3 egg whites
pinch of salt
150 g sugar (my mum always used half caster and half icing, not sure why, it works with either one)

Beat egg whites with salt until stiff, carefully add sugar, pile the meringue mix on top of the rhubarb.
Bake at 160 C for at least 80 min, you can prop the door slightly open for the last 20 min to let any steam escape so that the meringue can crisp up.
Best eaten fresh.

Show quote history

Germanophile delurking here.

I used to have an old recipe similar to this but without the rhubarb and with flaked almonds on top. It was called Blitztorte- but no German or Austrian I mentioned it to ever recognised the name. Does it ring any bells with you?

EweSurname · 07/05/2025 08:09

Not sure about a blitztorte but this is my go to rhubarb cake when it’s in season. Rhubarb and custard all in one cake, and the crumb is really tender too

https://eatlittlebird.com/rhubarb-custard-tea-cake/

Igneococcus · 07/05/2025 08:34

SinnerBoy · 06/05/2025 23:00

Igneococcus · Today 19:12

Ah, thanks for the excellent meringue crisping tip. My daughter makes them often and they're usually a bit lacking in the crispiness department.

It makes a massive difference how well the oven seals work. With my old oven I didn't need to prop the door ajar and it would still work perfectly, my newish one seals so well, you have to turn your head away when you open the door otherwise you steam your eyeballs.
My mother used to make small meringues from leftover egg whites and they spent a long time in the oven at low temperatures (below 100 C certainly) with the door propped slightly open with a wooden spoon.

Igneococcus · 07/05/2025 08:41

Leskovac · 07/05/2025 07:58

Germanophile delurking here.

I used to have an old recipe similar to this but without the rhubarb and with flaked almonds on top. It was called Blitztorte- but no German or Austrian I mentioned it to ever recognised the name. Does it ring any bells with you?

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Are that two layers put together with whipped cream and fruit? Where each layer consists of a bottom layer of sponge with a layer of meringue (Baiser in German) and flaked almonds on top? That's called a Hannchen Jaensen Torte in my family.

Igneococcus · 07/05/2025 08:48

EweSurname · 07/05/2025 08:09

Not sure about a blitztorte but this is my go to rhubarb cake when it’s in season. Rhubarb and custard all in one cake, and the crumb is really tender too

https://eatlittlebird.com/rhubarb-custard-tea-cake/

Edited

Ooooh, that looks nice.
I make a Bienenstich without rhubarb and with cream instead of creme patissiere, I will have to give this recipe a try.

GreenFriedTomato · 07/05/2025 09:00

Can I tempt anyone with a raw vegan cake?
I have some lovely recipes

Igneococcus · 07/05/2025 09:00

JKRismyPatronus · 07/05/2025 07:29

Thank you for the recipe.

I have lots of rhubarb on my allotment so always looking for new ways to use it. I am going to try and make some wine out of it too. Although, I still have 20 bottles of red grape wine I made 6 months ago.I will have to share them with my terf cell 🤫🤐

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This is every year my most made rhubarb recipe. It works perfectly fine without the rose water:
https://www.bbcgoodfood.com/recipes/rhubarb-rose-custard-creams-crystallised-petals

I'm going to ferment strawberries this year. Amber who won Great British Menu with her dessert made honey fermented strawberries for it and I've been waiting for our strawberries to fruit ever since.

Rhubarb & rose custard creams with crystallised petals

A creamy individual set pudding pot with pink, sweet fruit and edible flower petals for a pretty finish

https://www.bbcgoodfood.com/recipes/rhubarb-rose-custard-creams-crystallised-petals

Igneococcus · 07/05/2025 09:02

GreenFriedTomato · 07/05/2025 09:00

Can I tempt anyone with a raw vegan cake?
I have some lovely recipes

Is that avocado on the top, and what is the pink layer?

GreenFriedTomato · 07/05/2025 09:12

The top layer is pandan (a type of vanilla) and coconut cream, middle layer is almond cream and the bottom layer is dragon fruit on a nut base.

Leskovac · 07/05/2025 09:15

Igneococcus · 07/05/2025 08:41

Are that two layers put together with whipped cream and fruit? Where each layer consists of a bottom layer of sponge with a layer of meringue (Baiser in German) and flaked almonds on top? That's called a Hannchen Jaensen Torte in my family.

Show quote history

Yes! Ich danke Dir! It sounds better with rhubarb- cut the sweetness a bit.

Right, back to organising our next cell action…

Igneococcus · 07/05/2025 09:16

GreenFriedTomato · 07/05/2025 09:12

The top layer is pandan (a type of vanilla) and coconut cream, middle layer is almond cream and the bottom layer is dragon fruit on a nut base.

Oooh, interesting, I have a dragon fruit at home but it's white with little black seeds.Are you using agar to set the layers?
dd was looking for a vegan cake recipe for a party today but I think she settled on something with avocado, coconut and lime.

Kucinghitam · 07/05/2025 09:21

Top tip: You can usually buy pandan leaves in frozen packs from your local Chinese supermarket.

Maaate · 07/05/2025 09:22

GreenFriedTomato · 07/05/2025 09:00

Can I tempt anyone with a raw vegan cake?
I have some lovely recipes

This looks very Terfy!

I can't with dragon fruit anymore though, it once had a very cleansing effect on me 🫣

Kucinghitam · 07/05/2025 09:22

Am disappointed nobody invited me to join a cell. I'm confused though. On the one hand, there's only 10 of us (or 6 of us + 4 lawn boys). On the other, we have multiple cells of 50. Is this queer maths?

GreenFriedTomato · 07/05/2025 09:23

I used coconut oil to set the layers and it has to be frozen/chilled or it just melts into a puddle.
Another one is Cashew, nuts/dates, mint chocolate and Matcha.
I love the taste of Matcha so that's my go to

www.lifeofgoodness.com.au/raw-matcha-green-tea-mint-cheesecake/