so according to “@missAnthropy__” on twitter
- being on benefits is a lot more respectable then earning your own money
- there is ‘no hustle in London’
- rape is funny
- sex workers are a disgrace
- she’s the prettiest thing going
- and it’s also ok to throw loads of REVOLTING comments about mine & eatinaintcheatin.tumblr.com’s skin tone
actually pissing myself
I just read though all those tweets. What a disgrace THAT girl is. She is racist and has no shame about it. And I’ll never understand using stripping as an insult. Obviously girls do it because they like it and can make tons of money. I did it for nine years! It’s like yelling at someone “you’re just a stupid teacher, your opinion doesn’t matter! ” it makes no sense to throw someone’s job out as an insult. And it’s the easy way out in an argument too! Whenever someone would use it against me, I’d just give a confused look and say “And? Is that all you got?” I never let it bother me because I was proud of what I did.
So today Angelina Jolie had double mastectomy, which is the removal of one’s breasts, to prevent Breast cancer. So instead of praising Angelina on her bravery, men on Twitter decided to ridicule her, even calling her stupid for removing her breasts. For those of you on Tumblr that are attacking Feminists about being delusional about sexism against women and misogyny here’s your fucking proof that sexism and misogyny exists.
This honestly is making me really fucking sad and making me want to cry
I hate everyone.
This is disgusting.
egrh how fucking revolting.
I puked in my mouth a little. After losing my Grandmother to a 6 year battle with breast cancer, I have always said if I ever got it I would just cut both of my breasts off! I didn’t even know that this is now an option even if you don’t have it!
I commend Angelina for going public with this and bringing attention to the advances in medicine!
Broken Glass Cupcakes
Red Velvet Cake:
2 3/4 c all purpose flour
2 c granulated sugar
1/4 c unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1-3/4 c plain non-dairy milk (soy or almond work best)
1 c vegetable oil
3 tbsp vanilla extract
2 tbsp white vinegar
1/4 c red food coloring
6 c confectioner’s icing sugar
1 8 oz container of Tofutti Better Than Cream Cheese, softened
1 c vegan margarine
1 c vegetable shortening
2 tbsp vanilla extract
2 tsp salt
1/2 c non-dairy milk
1 tsp peppermint extract (optional)
2 c water
1 c light corn syrup
3 1/2 c sugar
1/4 tsp cream of tartar
1/2 c light corn syrup
1 tbsp cornstarch
1/4 c water, or more as needed
15 drops red food coloring
3 drops blue food coloring
1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add non-dairy milk, oil, food coloring, and vanilla to flour mixture and stir until just blended. Stir in vinegar until just blended. Immediately pour batter into prepared cupcake tins with paper cupcake liners.
2. Bake in preheated oven for 35-50 minutes. Stick a toothpick into the center of cupcakes until it comes out clean. If it comes out clean the cake is done. If not, then cook in 5 min increments and continue to test.
3. Let cool and frost cupcakes with white frosting.
1. In a large mixing bowl, place margarine, shortening and whip on medium speed until blended and there are no lumps. Then add container of vegan cream cheese and blend on medium speed until smooth (about 2 minutes).
2. Start with a 1/2 cup of non-dairy milk and add this to the margarine/shortening mixture and mix on low. Gradually add powdered sugar, one cup at a time and blend until mixed together on med-slow speed. If the mixture is getting too dry, add a touch more milk and continue blending on med-slow speed.
3. Add salt and vanilla and continue mixing (for about 1 minute) — add peppermint extract
4. Once all ingredients are blended, turn mixer on high and beat for approximately 4 minutes. If the frosting seems too thick, add more milk and continue to blend.
Sugar Glass Directions:
Make the sugar glass. Mix water, corn syrup, sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into “shards” using a meat mallet.
Edible Blood Directions:
Make the edible blood. Mix together corn syrup and cornstarch in a large bowl. Slowly stir in the water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of “blood” to complete the effect.