scrungus [comrade/them]

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Joined 16 days ago
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Cake day: August 6th, 2026

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  • there are no hair cutters here that I’d trust to not fuck up my hair with stupid gender roles

    This is the worst, I’m sorry. It sucks that it’s such an investment in time to grow too, makes any decision such a big commitment/a lot of pressure.

    I know some people have to travel to get an infrequent but important cut because they live where there aren’t decent options, idk if that would be possible for you. I guess you’re still stuck having to trust someone not to fuck you up though and that’s scary regardless, even if you can successfully find a decent place and actually travel there.

    I’m very reluctant cause if I botch this I’m cooked, it’s one of the only gender transgressive things I can do rn

    That’s so understandable, you’re really between a rock and a hard place there. I didn’t realize until I saw this cut and liked it, but I think if it went bad it really would have wrecked me. My hair has only just started to thin a little too and I think I’m going to have to figure something else out eventually, but I’m trying not to think too hard about it







  • As far as chickpeas:

    Roasted in the oven they make a nice crunchy treat. Toss them in olive oil and put some spices on, bake for about 40 minutes at 350f (175c). Great as a salad topping.

    Vegan tuna salad made with chickpeas is pretty good. Mash up a can, then add a bit of mayo and pickle/relish, some spices to taste. Good in a toasted sandwich with all the toppings or even just on crackers. You could also do the same chickpea mash but add buffalo sauce instead (melt butter and add in some hot sauce), then put it in a wrap. This is one of our go to lazy pantry meals, perfect for when work kicks your ass and you just need dinner.

    There are a lot of really good, easy curries that center around chickpeas if you don’t mind making rice to go with. We usually cook an onion and some peppers, add the chickpeas and a can of diced tomatoes towards the end.

    General advice would be to start small and manageable, get the hang of something and then build on it. Find and follow a recipe, but also trust yourself and your taste to alter it somewhat if need be. It helps to write down changes you make to a recipe so that you can keep trying to improve it to your taste.

    If making big meals is a hassle, dinner can always be a random assortment of things you have on hand or can make quickly. Not every meal has to be three perfectly balanced dishes all on the same plate that complement each other.