#dibs

[gooberthed]

im scared for tpot 19 everyone lets hold hands

[burntthebacon]

i’m telling y’all i don’t play about ju in this black jersey

[itellmyselfsecrets]

“Female professors are penalised if they aren't deemed sufficiently warm and accessible. But if they are warm and accessible they can be penalised for not appearing authoritative or professional. On the other hand, appearing authoritative and knowledgeable as a woman can result in student disapproval, because this violates gendered expectations. Meanwhile men are rewarded if they are accessible at a level that is simply expected in women and therefore only noticed if it's absent.” - Caroline Criado Perez (Invisible Women: Data Bias in a World Designed for Men)

[najia-cooks]

[ID: A pyramid of crystalline snow topped with deep orange syrup on a bright blue plate. End ID]

بقسمة / Buqsuma (Palestinian snow dessert)

بُقْسُمَة ("buqsuma"), or بوظة الشتاء ("būẓa shitā'", "winter ice cream"), is a dessert, possibly of Aramaic origin, eaten in cold and mountainous rural regions within Palestine, Syria, Jordan, Lebanon, and Turkey. It consists of freshly fallen snow topped with grape molasses (دبس العنب; "dibs al-'inab"), date molasses, pomegranate molasses, or storebought snow syrup (شراب الثلج ; "shrāb aṯ-ṯalj"). In Lebanon it may be topped with honey or orange syrup; and in Syria and Lebanon it may also be called سويق or سويقة ("sawīq" or "sawīqa").

Buqsuma is eaten for only a few days a year at the end of the snowy season in February. An old rhyme cautions against eating snow too early in the season:

أول تلجة دم تانية تلجة سم تالتة تلجة كل ولا تهتم

("ʔawwal tallaja damm "tānya tallaja samm "tālta tallaja kul wa lā tahtamm")

("The first snowfall is blood "The second snowfall is poison "The third snowfall, eat and don't worry")

Journalist Hussein Saqr speculates that the intention may be to allow the first snows to clear the air from summer and fall dust and other pollutants before the snow is safe to consume.

During these late winter days, eating and sharing buqsuma becomes a social ritual; guests are invited to share the dessert from a wide platter, or given individual bowls to dress to their taste with syrup, milk, and sugar. Children bring bowls of snow inside and eat buqsuma by the fire to warm up and recuperate from a day at play.

In Syria, buqsuma is prepared especially in the مُحافظة السويداء ("Muḥāfaẓat as-Suwaydā'"; Suwayda Governorate) in the south; in the طرْطوس ("Ṭarṭūs") and إدلب ("'Idlib") Governorates in the northeast; and along the جبال لبنان الشرقية ("Jibāl Lubnān ash-Sharqiyya"; Anti-Lebanon mountain range) from جبل الشيخ ("Jabal ash-Shaykh"; Mountain of the Sheikh / "Mount Hebron") to the جبال القلمون ("Jibāl al-Qalamūn"; Qalamoun Mountains) in Damascus Governorate.

In Palestine

Within Palestine, buqsuma is eaten only in الخليل ("Al-Khalīl" / "Hebron"), in the occupied West Bank. Palestinian food writer Reem Kassis points out that the regional specificity of the dish is due to the nature of the land: Al-Khalil is one of the few places in Palestine to receive snow.

Al-Khalil is also famous for its viticulture. "It is well known among Palestinians that Al-Khalil grows the best grapes," according to embroidery artist Wafa Ghnaim. Though grape vines have existed in Palestine since antiquity, Al-Khalil was one of the few locales to maintain them even during the Crusades, which caused the abandonment of olive and grape orchards elsewhere. As with oranges and pomegranates, an association between terroir, agriculture, and design reveals itself in Palestinian art: the قطف عنيب ("qiṭf 'inab"; "bunch of grapes") motif is common in Al-Khalil embroidery (تطريز; "taṭrīz"; often transliterated "tatreez").

Around 1700, Rabbi Gedalia mentions Al-Khalil's grapes as being particularly praiseworthy:

ויש בא"י הרבה פירות האילן, כגון ענבים, תאנים, ורמונים, זתים […]. והענבים הם גדולים ועגולים בירושלים. אבל בחברון תוב"ב הם מרובים וגדולים מן הענבים אשר בירושלים. וכשמוכרים את הענבים של חברון בירושלים משבחים אותם וצועקים: בואו ותקנו הענבים של חברון ! ומענב אחד מתמלא הפה ממשקה. And there are in the land of Israel many tree fruits, such as grapes, figs, pomegranates, and olives [...]. The grapes are big and round in Jerusalem, but in Hebron they are more numerous and larger than the grapes in Jerusalem. And when vendors sell the grapes of Hebron in Jerusalem, they praise them and shout: Come and buy the grapes of Hebron! And one grape fills the mouth with nectar. (pp. 337-8)

Al-Khalil's viticulture is closely integrated with Palestinian food culture. Three distinct harvests yield different products. In the early spring, some of the leaves from the grape vines (وَرَق الدوالي; "waraq ad-dūwāli") will be harvested, when they are young, tender, and sour: good for stuffing with rice, meat, and vegetable fillings to make several popular Palestinian dishes.

Later in the spring, grape farmers harvest early, sour grapes (حصرم; "ḥiṣrim"; Levantine dialect "ḥuṣrum"). Some of these will be pressed to make عصير حصرم ("'aṣīr ḥuṣrum"; "juice of sour grapes"), a tart liquid that may be drunk plain, or used to give acidity to soups or salads. Others will be pickled in brine, or dried and ground to make a sour condiment called "سماق الحصرم" ("sumāq al-ḥuṣrum," "sour grape sumac").

The third harvest is in the late summer, when the grapes have fully ripened. Grape farmers in Al-Khalil may sell some of their summer harvests to Palestinian wineries and arak distilleries. Other ripe grapes will be pressed and their juice boiled down and dried to produce مَلبَن ("malban"), a Levantine fruit leather. And still more of this juice will be reduced into dibs al-'inab, which is then used to make buqsuma, added to tea as a sweetener, or mixed into tahina and scooped up with bread; it is especially popular during Ramadan as a quick way to boost energy.

Dibs al-'inab has been produced in Palestine for hundreds of years. Rabbi Gedalia describes grape molasses, which he calls "grape honey" ("דבש של ענבים"; "dvash shel 'anavim"):

שמבשלים את התירוש היוצא מן הענבים מיד כשסוחטין אותן, והוא אז מתוק מאוד כדבש ממש, וכ"כ מבשלים עד שנעשה עב כמו דבש. They cook the must which is expressed from the grapes immediately after they are squeezed. It is then very sweet, like real [bee's] honey. Then they cook it again until it becomes thick as honey. (p. 338)

The recipe below is for buqsuma with Al-Khalil-style grape molasses.

[ID: An extreme close-up on snow crystals topped with syrup in bright white and various shades of orange; bubbles are trapped throughout the syrup. End ID]

Viticulture Under Occupation

Today, the tending and harvesting of grapes in Al-Khalil take place under the shadow of Israeli settlements. Israel encourages the transfer of settler populations to settlements in Al-Khalil—including particularly fervent Israeli nationalist cells in the middle of Palestinian areas—with financial incentives and the creation of infrastructure that only settlers can move through freely. Palestinians are forbidden to drive in the "H2" area of Al-Khalil, which encompasses the central Old City and the الحرم الإبراهيمي ("Al-Ḥaram al-Ibrāhīmī"; Sanctuary of Abraham), and has been under Israeli military control since 1997. Israel conducts regular raids in the nominally Palestinian "H1" area, forcing people to leave their homes, destroying property, and committing arbitrary arrests and imprisonments.

The rapid expansion of settlements in the areas around Al-Khalil, such as those in what Israel calls גּוּשׁ עֶצְיוֹן (“Gush Etzion”; Etzion Bloc) and גִּבְעַת חַרְסִינָה ("Givat Harsina"), pushes Palestinians into ever-smaller and denser areas surrounded by settlements, rendering them still more vulnerable to Israeli control.

Alessandro Petti describes the strategy by which Israel fragments and isolates Palestinian areas, while allowing flow of movement between territories for non-Palestinians, as a distinction between free-flowing settler "archipelagoes" and Palestinian "enclaves." Infrastructure such as patrols, roadblocks, barriers, curfews, strip-searches and thorough searches of luggage—to which only Palestinians are subjected—make travel a time-consuming, nerve-wracking, and uncertain process: one that may end with being denied a permit, turned back from a border, or jailed for driving on a road which turns out to be prohibited to Palestinians. Because the rules are constantly changing, Palestinians may continue to avoid a road that is no longer actively barricaded out of fear that attempting to traverse it will lead to arrest.

Official Israeli military policy and settler violence alike cast a pall on Palestinian agricultural tradition and innovation. Farming and shepherding communities in the southern hills of Al-Khalil have been subjected to harassment, home demolition, and forced displacement at the hands of settlers and military bulldozers. Settlers burn grape and olive orchards and cut down mature grape vines. Palestinians are no longer allowed to access ancestral agricultural land that has been overtaken by colonists. Israeli military orders and settler harassment emptied Al Khalil's Old Souq of its vegetable and fruit markets in 2000; in 2019, plans were made to raze Palestinian shops and build a new settlement atop them. These plans would move forward in July of 2023.

Reprisal and collective punishment in the wake of militants' October 7th attacks on settlers have been felt in the West Bank and also impact agriculture in Al-Khalil. Grapes rot on the vine with farmers forbidden to tend them. Streets have been closed, shutting Palestinian farmers into their homes, while Palestinian shepherds in villages in the Al-Khalil area have been displaced and harassed with drones. Settler attacks and destruction of crops, already on a continual uptick for the previous several years, increased to a new high in 2023.

Olives, Grapes, and Resistance

Agriculture has been an important site of Palestinian resistance to settler incursion as, despite harassment, surveillence, and violence, Palestinians insist on staying on their land and in their homes. The Palestinian minority who inhabit the H2 area of Hebron, continuing to tend their olive trees, prevent the area from becoming settler-only and keep alive the hope that Al-Khalil will not become a "ghost town."

Various projects based in Al-Khalil combat settler technologies and strategies. Farmers in Al-Khalil launched the Cooperative Society for Agricultural Marketing and Processing in 1984 to increase grape farmers' self-sufficiency, reduce produce waste, and contribute to the production of Palestinian grape delicacies. The 2022 Counter Surveillance project, launched by Palestinian activist Issa Amro and artist Adam Broomberg, meets the Israeli security cameras stationed among Al-Khalil's olive groves with its own video feed, livestreamed online and to art museums.

Palestine's annual grape festival at حلحول ("Ḥalḥūl"), just north of Al-Khalil, took place in 2023 as scheduled; farmers displayed boxes of grapes of all colors and varieties, and sold dibs, malban, raisins, and jam. And Palestinian farmers and activists contribute to resurgences of indigenous seed varieties—such as the دابوقي ("dābūqi") grape, historically particularly prominent in Al-Khalil—in an effort to preserve Palestine's biodiversity and economic self-sufficiency.

Buy seeds from the Palestinian Heirloom Seed Library

Help Palestinian families evacuate Gaza

Contribute to an eSIM donation drive

Ingredients:

For the syrup (makes 2/3 cup):

2.5kg (5.5lb) tart green grapes, stems removed

For the base:

A large bowl of fresh snow

If it doesn't snow where you live, you can try making shaved ice using a snowcone machine; putting water in an ice-cream maker until you achieve a slushy texture; or running ice cubes through a blender.

Instructions:

For the syrup:

1. Remove grapes from their stems and rinse.

2. In a large bowl, mash and muddle grapes with your hands or a potato or bean masher; or pass grapes through a blender, food mill, or juicer.

3. Strain mashed grapes through a metal strainer, and then a cheesecloth (if you used a juicer, skip right to the cheesecloth). I had 4 cups (1 litre) of grape juice at this point.

4. Pour grape juice into a thick-bottomed pot with a large diameter, preferably one with a light-colored bottom. Heat on medium to bring to a boil.

5. Continue simmering juice, skimming scum off the surface as it arises. Occasionally wipe down the edges of the pot with a wet pastry brush to prevent sugar from sticking and burning.

6. Eventually scum will stop rising. Continue to simmer until several shades darker in color and bubbling vigorously. Syrup should still pour freely, and just barely coat the back of a spoon. I had just over 2/3 cup (160 mL) at this point.

7. Remove from heat and allow to cool slightly before pouring into a jar. Allow to cool to room temperature before refrigerating. If you want to keep the syrup for multiple months or at room temperature, use a sterilized jar.

Compost the grape peels, or reserve to make fruit scrap vinegar.

For the dish:

1. Set a large bowl out several hours into a heavy snowfall; or collect just the top layer of freshly fallen snow after it has been snowing for several hours. Snow that falls earlier in a snowfall, or that has been sitting out for a longer period of time, is more likely to contain pollutants.

2. Compact the snow with a spoon to make the texture homogenous. Some people run it through a blender. Fill individual serving bowls with snow.

3. Pour cooled molasses to taste onto the snow and mix.

[dibbledoodle]

GUESS WHO WANTED TO DESIGN GLORIOUS MASQUERADE OUTFIT 💖💖

Me

Honestly I had so much fun with this I really enjoyed the whole design ✨

Hope you all enjoy

And plus some discord BESTIEs yuu’s and doodles

Daisy and Bo belong to: @bloodiegawz and @midnightmah07 love them they all slayed 💖💖💖

Plus working on some stuff here a like sneaky peeky 👁️👁️

[satoshy12]

Amazon Dani and Jazz and Gargarean Danny

+ NO SONS OF THEMYSCIRA! NO PRIME EARTH! NO ANGST OR DARK!! +

Diana had met Dani while she was traveling with Jazz and Danny. The Fentons took her in pretty well; as Danny told them, she came from a portal and was related to him.

Diana is interested in the child Amazon, the teenager, and the male child Amazon Gargarean, as he saw the trio fighting a villain. But as Diana tried to talk to them, the trio didn't know much about the outside world or heroes. And Amity Park hates! Heroes. So they don't talk about them.

Diana, who heard about male Amazons, thought his mother must have hidden this from the other Amazons! And the last time they had children was 4000 years ago; that was her! So where do these three come from? The whole Themyscira would talk about it, and if they did, Artemis or someone similar would have told her!

Later at the JL meeting, she was ready to call dibs. She lost the three children near Gotham and knew how much Batman hated when other heroes went near his city.

Diana told the rest of the league about how, in the past, "Hercules killed all the Gargarean as he saw them not helping him and planned to create something stronger with his men on the Amazons.

So the Gargarean are related to the Amazon but don't spend most of their time with their sister or mother and are mostly travelers. But should be extinct but aren't. So she calls Dibs for the three siblings!"

The three siblings—well, two of them—brought much chaos in their short time in Gotham.

Dani hit a rich boy in the face but later helped him save animals.

Jazz met a "criminal" on a bike with a red helmet who tried to help her as she was robbed." She broke the robber's arm.

[intotheelliwoods]

What was that about One falling asleep whenever he can and feels comfortable enough because the boy needs it? Hm? Something about him feeling safe around Poptart and not needing to keep his guard up was it? @dianagj-art *uses your own tags against you*

[drama-glob]

This moment will never not be funny to me because I love the trope of when the person you think you're talking to is actually behind you, but the fact that Dibs just rolls up with ice cream and casually asks who the monster is gives top "Weird things happen to me all the time" energy, which admittedly is true. XD XD XD

[nok-joke]

I used to make art that got some level of attention but I'm going to be so real with you it's me and my 6 note fixation art against the world. maybe you too can catch a glimpse of my genius by observing my really specific hyperfixation art

[urbs-in-horto]

City of Chicago Dibs Department

[only-one-brain-cell]

Oh my god Carmy I get it she’s yours ok

[itellmyselfsecrets]

“Black men’s idealization of white womanhood is as rooted in sexiest woman-hating as is their devaluation of black womanhood. In both cases, women are still being reduced to the level of objects. The idealized woman becomes property, symbol, and ornament; she is stripped of her essential human qualities. The devalued woman becomes a different kind of object; she is the spittoon in which men release their negative anti-woman feelings.” - bell hooks (ain’t I a woman: black women and feminism)

[happy-radio]

Me: sits down for two seconds

Piers: about fucking time

[phonecaseboss]

DIBS: Chicago’s Most Heated Winter Tradition

DIBS: A Chicago winter staple. Shovel your parking spot, claim it—but for how long? Is it fair? Is it chaos? From history to unwritten rules, we break down this fiercely debated tradition and why it’s not disappearing anytime soon.

Ah, winter in Chicago. The time of year when the temperature drops, the lake-effect snow rolls in, and the most sacred of unspoken laws takes effect: DIBS. For the uninitiated, DIBS is the time-honored Chicago tradition of reserving a freshly shoveled parking spot with whatever household junk is lying around—lawn chairs, old crates, a broken fan, or, in some cases, an inexplicably placed…

[claypigeonpottery]

Hey there! The chomped mug is so cool! (like all your other designs haha). Will it (or others like it) ever be available for sale? Thanks!

thank you!

I put my pieces up for sale here as I make them:

they get snapped up pretty fast. I will be reopening commissions after kiln and shipping times are over, if you have something specific in mind (like a half-eaten mug, maybe)

because my work is usually decorated before it's glazed, a lot of people know they want the piece before it's been through the kiln, before the clay has even dried.

I tag greenware (unfired clay pieces) as either 'reserved' or 'available once fired'. if you're interested in an available piece, just send me a message

because I don't want to collect deposits for pieces that might or might not survive the kiln, I use a 'dibs' system to let people claim my unfired pottery

dibs works like this:

you’re not obligated to buy anything you have dibs on, but you’ll see it first once it's fired

no need for a deposit

once the piece is finished, I’ll message you, send you pictures and give you a week to decide/arrange shipping

I’m willing to hold pieces longer but only if you communicate that with me

if you decide you're no longer interested, no worries, just let me know! (if you're an anxious person, I promise this won't bother me! I made that piece because I wanted to make it. I know eventually it'll find a home, I'm not stressed out about it. I don't count my chickens before they go through the kiln)

I guarantee nothing about the piece. it isn't a commission. so if it explodes in the kiln, it explodes. if it’s flawed, it’s flawed. but I will lower the price if the piece is flawed in any way

I have no obligation to make it again if it's flawed or broken

(also keep in mind I only schedule kiln time every 3-6 months so it might take awhile before your piece is ready to go!)