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Spending the weekend in Sarasota with bell hooks who pushed me to take time off — even just for two days.

"You and that phone, girl. Who are you texting with? No, it’s the camera! I’m not going to smile." -bell hooks

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Students participating in a new photo campaign are challenging stereotypes, including those about LGBT people. Check out the photos. 

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William Klein - Club Allegro Fortissimo, Paris, 1990

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Matthew Barnett admitted to raping a 14-year-old girl.

Matthew Barnett admitted to raping a 14-year-old girl.

Matthew Barnett admitted to raping a 14-year-old girl.

He admitted to it. On fucking camera. He and another boy recorded the rape and that of a 13-year-old girl.

Why aren’t they in prison for sexual exploitation of a minor and production/possession of child pornography?

Oh, right, because they’re popular football players and Matthew Barnett is related to a politician! Therefore, nothing they can do is wrong or bad and they should never face punishment and should instead be rewarded for raping young teenage girls and filming their assaults.

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"Society often blurs the lines between drag queens and trans women. This is highly problematic, because many people believe that, like drag queens, trans women go home, take off their wigs and chest plates, and walk around as men. Trans womanhood is not a performance or costume."

(via ladylulliby)

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…and you drink a little too much and try a little too hard. And you go home to a cold bed and think, ‘That was fine’. And your life is a long line of fine.

Gillian Flynn (via h-o-r-n-g-r-y)

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I think the average guy thinks they’re pro-woman, just because they think they’re a nice guy and someone has told them that they’re awesome. But the truth is far from it. Unless you are actively, consciously working against the gravitational pull of the culture, you will predictably, thematically, create these sort of fucked-up representations.

Junot Diaz (via luciaferr)

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hanging out with your best friend more like

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Sweet Potato Samosas (baked, not fried!)

Adapted from Saveur

Dough: 1½ cups flour 8 tsps water or buttermilk 4 tbsp. unsalted butter, softened Filling: 2 tbsp coconut oil 1 sweet onion, minced 2 tbsp. minced cilantro 1 (1″) piece ginger, peeled and minced juice of 3 fresh lemons ½ tsp. ground coriander 1 tsp. garam masala ½ tsp. ground cumin ⅛ tsp. cayenne 2 medium sweet potatoes cut into ¼” cubes 2-3 cups veggie stock sea salt, to taste Chutney: 3½ cups tightly packed cilantro leaves, finely chopped 1 cup tightly packed mint leaves, finely chopped 3 tbsp. fresh lemon juice ¾ cup greek yogurt salt to taste

Directions

Preheat the oven for 450.’ In a large bowl with measured flour, cut in shavings of butter using a paring knife. Rub together flour and butter until the dough becomes crumbly. Add in water or buttermilk and mix with hands until the dough starts coming together. Transfer to a floured surface and knead until elastic. Cover and set aside.

For the filling: Heat oil in a skillet over then add onion, and cook until lightly browned. Add sweet potatoes and 1 cup of broth and let simmer for 10 minutes, stirring occasionally. Add lemon juice, coriander, garam masala, cumin, cayenne, salt and a cup more of broth. Simmer for another 10 minutes until potatoes soften, adding more stock as needed as the liquid evaporates. Remove from heat to cool.

Divide dough into 10 golf-ball sized rounds and cover with a towel. On a lightly floured work surface using a rolling pin, roll 1 dough ball into a 6″ round. Cut in half. Here’s the part I’m going to quote from Saveur, the instructions are just too good: “Gather straight edges of 1 half-round together, overlapping them by ¼” to form a cone; moisten seam with water and press to seal. Spoon 1 heaping tbsp. filling into cone. Moisten inside of top edge of cone with water, press edges together to close top of cone, and pinch along top ¼” of seam to completely seal filling in dough cone. Pleat length of seam by folding over about ¼” of the dough and pinching it together in about ½” increments. Repeat process with remaining dough and filling to make 20 pastries total. Set filled pastries aside.”

Bake Samosas for 15 minutes on one side, turn and bake for another 5. Remove when both sides are lightly browned.

For the chutney: Place cilantro, mint, lemon juice, and yogurt in a blender. Purée until smooth.