Currently reflecting on spaces intentionally created for QTIPOC folx and forms of violence brought into these spaces by white allies who: take up airspace + do not listen; insist on ignoring historical (and current) oppressive practices of local LGBTQ* organizations to prioritize appeasement + amicability in bids for resources; who base trans*ness on perception and consistently refer to themselves as the only trans* person in the room; assume roles of authority on dynamics of privilege-oppression as they relate to the complex, beautiful, overwhelming, painful, abundant, nuanced truths of living/loving/experiencing/healing/being a queer/trans* person of color. Currently thinking about consistent anxiety I feel around an individual who exudes these traits in these contexts. How they excuse themselves from accountability founded on an idea that talking about these concerns is privileged and not conducive to movement building. I should never have to question whether I am brown, queer, down, present, trans* enough in these spaces. [This selfie to remind myself that I exist, that I am surviving, that my identities and experiences are real and that I will fucking fight people who try to invalidate them.]
Made arroz caldo for breakfast last week when I was sick. Lighting and angle for this photo is SO much better than the adobo post. But anyways, this Filipino dish is super easy to make. My boyfriend and his friend were out on a mission to gather the ingredients. I wish I could’ve been their to witness it, apparently the boys were struggling. I had chicken and onion ready to go at home, but I was missing some key ingredients: ginger, scallions, and fish sauce. I literally sent pictures to them of what I needed for safety:
“This is ginger. It’s not a red head reference”
“These are all types of fish sauce.”
Unfortunately they couldn’t find the ginger, but did mange to bring home ginger powder (which I might I add works perfectly fine!) :D
Rice (uncooked or cooked, whatever you want)
For garnish I like to add scallions/green onions and hard boiled egg.
Defrost the poultry. Slice the suckers into conventiently bite sized pieces.
Prep the egg if you’d like (conveniently boil the egg while you’re cooking)
Cut le onions (and the green onions if you dig those too)
Saute the onions/garlic then add the chicken to brown. Cook on low heat with pot cover so you get equal amounts of cooking all the way around.
Add your water and a hefty amount of chicken broth (again the amount of liquids you put in are at your preferences. If things didn’t turn out as soupy as you like you can always add more at the end after everythings been cooked).
Add your fish sauce AND soy sauce. Again pour to your liking. I usually do large serving spoons full. I’ll add more fish sauce at the end for that bang.
Once at a boil add the rice. Obviously if you’re cooking with uncooked rice you might want to cook a little longer just so that way you’re not sucking down on some hard grain…unless…you’re into that. Again, cover the pot and leave alone for a good twenty minutes (depending on how strong your stove is).
Check back every now and then to stir so that your rice doesn’t stick to the bottom of the pan. Add some salt and pepper.