In the us. This varies across states but the stats remain overwhelmingly, Men are less likely to petition for custody, but when they do. Are more likely to get custody of children.

Once a restraning order or or dv charges are filed against a male in a custody dispute, they are more likely in the majority of states to get partial or full custody. According to a Supreme judicial court gender bias study.

And why are judges so harsh on sentencing women defending themselves or others?

It’s also worth noting that the pedophile here was an ex cop. 40% of police families experience domestic violence. That study was done by cops self reporting their own violent behavior and abuse btw.

Men who kill their spouses for any reason serve an average of 2-5 year prison sentences, while women who kill their partners in self-defense serve an average of 15 years.

The deeper you delve into these statistics, the more harrowing the facts become.

Abusers are given light sentences while their victims are hit with the book, including women who have found out their partners have been sexually abusing children and snap.

None of this is to even start delving into the racial biases woven into the fabric of the US prison industrial system.

Another fun fact, approximately 77% of women incarcerated for murder were abused by their alleged victims.

That statistics follows approximately 77% of women incarcerated across the US legal system for any reason are themselves domestic abuse survivors.

Below is an article that highlights additional statistics and stories about the reality of sentencing disparities.

https://www.theguardian.com/global-development/2021/feb/13/justice-is-failing-women-forced-to-kill-male-abusers-to-stay-alive

Ok, my handwriting in my recipe book is illegible to anyone else, protecting my secrets. But I have a note in there that this is a rip off and this isn’t a “Goblin special.” So, for once I only have to drop a link!

https://playswellwithbutter.com/skillet-chicken-pot-pie-with-biscuits/

That fair, lol. I’m never sure if anyone is going to be interested in my recipes, and my instructions and measurements are kind of chaotic, so I don’t usually type them out unless someone asks. I’ll go through and write it up a little later today!

I can see your point here, but what is to stop somebody from begaving that way and just claiming to have an official diagnosis, rather than a self diagnosis to begin with? There’s always going to be people who behave in bad faith in any group, People who are going to lie and manipulate are just going to do that. There’s no way to avoid that, that doesn’t result in alienating people with systemic barriers to diagnosis. With what we know about the bias in diagnosis to begin with as well as all the other reasons people have pointed out. I think rejecting self diagnosis as a valid means of finding support, and community is going to harm more people than keep out bad faith actors.

I met a Hexbear in person once, they were DISGUSTING and VILE They smelled like beans and mushrooms and when I shook their hand they gave me a small rat and told me it was “one for the road”.

They had green skin like a goblin and had a shirt that said “Xi is my god”.

I didn’t feel safe. Be careful out there, and lock your doors too because I hear they steal your passive income.

Massive lithium deposits found in Mexico, The US: time to get freedoming

Thanks!

Of course, I’m always happy to talk chilis!! Good luck!

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Nice! If they are the very thin Thai chilis, it might be too much hassle, but this method works with any green chilis. Traditionally, it’s done over a fire but you can set the chilis directly on the stove burner.You want to blister and fully blacken the skin of the chili. From there, it goes directly into a zip lock or Tupperware container. You leave it sealed for 30 seconds or about a minute or so. The steam coming from the chilis in the container is enough where the skins peal right off no microwave or extra steps needed. You can do the same thing for roasted red peppers as well.

Nice! What kind of chilis are they, btw? Allot of chilis can be roasted green as well if you don’t want to wait. You can throw them on a burner till the outside is scorched and pop them in a zip lock or Tupperware container with a tight fitting lid. The hot air steams them and then the skins peel right off. They’re amazing in allot of dishes but my favorite is green chili cheddar cornbread.

I’ve heard you can leave them in a brown paper bag on a window sill to ripen them more quickly, but to be honest with you, I just leave them in a hanging basket with the rest of the chilis and that does it for me!

I’ve never successfully over wintered any of my pepper plants so that’s amazing!

If that’s the case I’d be willing to bet they need nutrients!

I’d say pull them and let them ripen to your liking indoors, picking them early and often encourages more growth. If you have too many, you can always dry them, sugar them, or grind them for chili flakes!

So I’ve definitely had success growing chilis in pots and containers but the key is having an incredibly healthy nutrient rich soil to get them to fruit. I’d also check your growing zone and maybe try starting them indoors so you can lengthen your growing cycle they need allot of light and heat for longer. I’d need more information to be more specific than that.

I try and grow what I eat, I keep expanding my garden and I’d like to eventually have most of my food come from there. I also cook allot for distros and am given reclaimed/dumpstered veggies in bulk at random times so allot of herbs, chilis, onions, garlic is a safe bet to be able to put tasty meals together. I’ll end up canning allot of tomatoes this season and using them in the fall as well.

In what world is this a reasonable compromise? Your second paragraph also directly contradicts your first paragraph. You don’t see why there are gender based divisions, but also we should reinforce those divisions and in addition force transwomen to submit to "gender investigations? "

I’m just baffled tbh.

That marinade is a thing of beauty!

So I can give you the rough proportions, but I eyeball it at this point.

Take a hearty glug of oil or lard and throw it in the bottom of a ripping hot pan, throw a diced onion in, and your rice. You’re going to want to stir and shake the pot constantly until a few of the grains of raise are golden brown and the rest have turned white. Get them all nice and toasty. Just before that point I throw in a handful or so of finely diced cilantro stems just until they bloom. I have a pitcher of water and tomato consume’ or knorr tomato seasoning at the ready before I throw everything in the pot. So when everything is done I flush the rice with the water and stock powder, I bring that to a light boil and then throw it on the back burner, barely simmering until done. Sometimes I’ll throw some red beans or diced tomatoes, green peppers/whatever chilis I pull out of my garden but thats it. Finish with chopped cilantro. I know that’s kind of chaotic, so let me know if you want me to clarify anything!