(For some reason it’s not letting me embed the video–so here is the link to youtube!)

I have more to come, one on a fun game called Intervention (not like the tv show), another from FemmeCamp in Austin, TX and another one from the Fat Studies Reader release event in Brooklyn.

Stay tuned for more at The Queer Fat Femme Blog Guide to Life.

Now folks, I realize that femmes aren’t the only people who cook. For me, however, cooking is one of my life’s most basic joys. If I can’t cook, and I can’t eat, then what the hell am I living for?

Apologies aside, I have to share with you a food that I have been eating for family holidays my entire life, and that has please my girlfriend’s tummy on many glorious occasions. It first made it for Dana about a year ago and her joyous moans signaled to me that I should make it a recurring theme in our meal planning, not just for the holidays. The ingredients are so simple and there is only one instruction: to mix. It’s vegetarian but also pretty high in fat… oh well! Northerners beware, I have a sneaking suspicion that this is Southern food. Without further adieu. I give you this family tradition. You’ll never look at a can of creamed corn the same, I swear!

Corn Pudding
1 box Jiffy Corn Muffin mix
1 (8 oz) container of Sour Cream
1 can Creamed Corn
1 can Kernel Corn, drained
1 cup of grated cheddar cheese (slightly more or less if you like…)
3 eggs

Bake at 350F for about 45 minutes. (Good cooks will set a timer check it at about 35 mins to see how close to done it is.)

The order makes no difference. But if you want instructions, you got it.

1. Preheat oven to 350F
2. Grease a large casserole dish (I usually skip the grease, you can experiment with the size of the dish, too…. I think mine’s about 11″ square?)
3. Whisk eggs just a few strokes just until beaten in a large-ish bowl, then add the corn muffin mix.
4. Add the creamed corn, drain the kernel corn and add that too.
5. Finally add the sour cream and then mix in the cheese. (For all this mixing, I just use a spatula. You can also use a fork. No stand mixer needed!)
6. Pour into the baking dish and bake in the oven until you stick a knife in it and it comes out clean and the top is a very light golden brown. Do not overcook.

This tasty treat goes great with poultry (or substitute thereof) and a green vegetable. Go back for as many seconds as you want. Don’t be intimidated by the large dish – it’s so freaking YUMMY! I can’t even show you a picture of the one we had the other day because there’s only one serving left. Also, don’t be scared by the name “pudding” – it is more like a bread pudding or a soufflé. Only tangentially related to corn casserole, as I understand it. I’ve never had corn casserole.

Feel free to share your thoughts, recipes, or memories of foods you love!

Brown and Turqoise Polka Dots

The best part about crafting is the parties! Tomorrow night we are having drunk knitting night after our regularly schedule tea-and-knitting-circle. Everyone’s going to knit a drunk square – imagine what it will look like when we sew it all together!

Ingredients:

4T unsalted butter (or vegan margarine)

1/2 c all purpose flour, sifted

1/4 c buttermilk (I used 1/8c soymilk, 1/8c pineapple juice)

yolk of one large egg (or equivalent in egg substitute)

2 t grated orange (lemon) zest

1/2 c sugar (i used 1/3 c)

1/8 tsp baking soda

1/4 t salt

1/4 t ground cinnamon

1/4 t ground nutmeg

1/8 t ground cardamom (YUCK! I used ground cloves)

1/8 t ground ginger

You will need a baking sheet and two single serve baking pans such as these square pans or this heart spring-form pan.

Preheat oven to 325F. Lightly grease and flour the insides of your baking pans and tap off excess flour. Place on a baking sheet and set aside. Combine the milk (and pineapple juice), egg yolk and orange (lemon) zest in a small bowl and wisk to mix. Place the flour, sugar, baking soda, salt, cinnamon, nutmeg, cardamom  (clove) and ginger in a medium size mixing bowl and wisk to blend well (I just sifted all of these ingredients together). Add the butter and the milk-egg mixture. Beat with a hand-held mixer (i’m sure any mixing method is fine) on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 45 seconds. Scrape down the sides of the bowl (very important because you are making a smaller batch so it could throw off the math if you don’t scrape thoroughly with a silicone spatula – I got those from our $1 store too!) Spoon the batter into the prepared pans, dividing it evenly between them. Bake the cakes until a toothipick inserted comes out clean, 30-35 minutes. Cool in a wire rack for 15 minutes, then run a thin, sharp knife around the edge of each pan and invert them to release the cakes and allow them to cool completely.

Problems: My cakes came out really crumbly – the top half was cooked perfectly and the bottom half fell apart. I have several guesses as to why. 1. Perhaps my substitutions caused the mixture to be unstable. 2. Perhaps my oven is the wrong temperature (have had that problem with other ovens before!). 3. I forgot to flour the pans, I only greased them. 4. did not allow them to cool completely because Dana was coming home and I wanted to feed her a lovely cake! Phew. I should really start following directions, don’t you think?

Frosting:

4 oz cold cream cheese (or vegan cream cheese)

2 t unsalted butter at room temp (or room temp vegan margarine)

3/4 c confectioner’s sugar (I used 1/2 c + 2 T)

1 t grated orange (lemon) zest (or just toss in the rest of what you grated)

1/2 t pure vanilla extract

1 T thawed frozen orange juice concentrate

(rather than the orange juice, I put in about 1T fresh squeeze lemon juice and 1T pineapple juice)

Place the cream cheese and butter in a medium mixing bowl and beat with a hand-held mixer on medium until blended. Add sugar, zest, vanilla and beat to mix. Add juice and beat until fluffy. Use right away or chill (then let stand 1 hr before using).

The lemon pineapple frosting is by far the best frosting I have ever made in my entire life! The book recommends cutting the cakes in half through the middle and putting a layer of frosting between the cake layers. Top with nuts, more lemon zest, sprinkles or whatever! Baking is all about having fun and improvising. All great food is made when someone says, “I wonder if this and that would go nicely together?”

I’m still trying to perfect my small-batch homemade mac and cheese – I’ll let you know when it shows up!

Ingredients:

2 T Cooking Oil (I used EVOO)

1 clove garlic, minced

1/4 cup chopped bell peppers (any color)

1/4 cup chopped green onions

2 1/2 cups cut carrots

4 small cut potatoes

1 large can 100% Pure Pumpkin

2-15.5 oz cans Garbanzo Beans (Chickpeas)

Handful of pine nuts, pan toasted

1 Can of Coconut Milk

Combine olive oil, garlic, peppers. pine nuts and green onions and brown them in the bottom of a large pot to bring out the flavors. Add the carrots and then quickly dump 1-2 quarts of water into the pot and bring to a boil. Cook the carrots until they are soft enough to blend. Scoop into the blender with a slotted spoon and add some of the carrot broth to the blender. Let them cool for a few minutes and then pulse the blender until the puree is complete. Return the puree to the pot and add the potatoes, can of pumpkin, the garbanzos and the coconut milk, stirring after each one.  Cook on medium heat until the potatoes are cooked.

This soup has no animal products, and therefore is completely vegan and super delicious! I know this is two recipes in a row, but culinary fabulosity is something I consider to be integral to my own femme identity. Once again, this can also be separated into individual portions and refrigerated or frozen for meals to take to work with you.

took the classic cocido madrileno, a boiled Spanish equivalent of French pot-au-feu. Cocido was traditionally served in two steps, first the broth, then the main course of meats, garbanzo, and potatoes. He came up with the idea that all should be served together. That’s what became Spanish Bean Soup. It’s from Tampa. You cannot order Spanish Bean Soup in Spain. They don’t know what it is. Today Spanish Bean Soup is a favorite dish found in all six Columbia Restaurants located in Florida. This was created circa 1910.

As you can see from that link, their recipe is somewhat more complicated than ours, but I think they taste about the same! One ingredient to this recipe that you will likely have to forgo if you do not live in sunny, happy south-central Florida will be the Cuban bread. Ohhh Cuban bread. When Grandma first took me to North Carolina as a 12 year old, I wanted to pick up some Cuban bread while were at the grocery store. “Honey, they don’t have Cuban bread here” she said. I was shocked and appalled. My mother and grandmother beg me to bring C bread every time I visit them in North Carolina. It’s just that good. Day old french bread will do, but there’s nothing like the crunchy on the outside, soft and light on the inside goodness of Cuban bread. Without further adieu, Mom’s recipe!

Spanish Bean Soup
2 cans Garbanzos/Chickpeas
1 lg onion cut into one-inch pieces
Potatoes, cut in one-inch pieces (1 large Russet, 3 mediums or 5-6 new)
1 Package chorizo sausage, sliced (includes 2, or Soyrizo for the non-meat eaters)
1 Vigo Yellow Rice Seasoning (a tiny envelope with saffron, paprika, etc)
1 ham slice cut in one-inch pieces (can be omitted or replaced with a meat substitute)
Cuban bread and butter
salt and pepper to taste

Method of Preparation: The fast way!
Use a large pot with lid. Combine all ingredients with a generous covering of water and cook on medium until heated and potatoes are done. Mom says at least one hour, I say cook it on almost-high with PLENTY of water so stuff won’t stick to bottom. Don’t add too much water or your soup will be all broth.

Method of Preparation: The slow way!
Place all ingredients in a crock pot with water and cook on low for 4-5 hours keeping the liquid at a good soupy level.

Method of Preparation: The extra really slow, but good way!
Use dry garbanzos/chickpeas and soak them in the refrigerator overnight. Drain, then cook in the crock pot all day. She specifies all day otherwise they could be crunchy. Add the potatoes during the last 1-2 hours of cooking so they don’t get mushy! Add water if it starts looking like stew instead of soup.

Serve with Cuban bread or toast and butter! Like I said, I made this in a pot on the stove with canned beans in less than one hour – it’s a great meal when you’re hungry but don’t want to eat something overly starchy that came out of a mystery box. Really. And this can totally be frozen in individual portions to take to work for a filling, energizing lunch.

Bon apetit!

The last few weeks I’ve been scouring the Internet for information on Hegel and his dialectic. His thing was “thesis, antithesis and syntehesis” — simplified, it’s “Problem, Reaction, Solution.” Now it is entirely possible that I have this wrong — I have no seat in the Ivory Tower and Hegel is notoriously complicated. What I offer below is, at best, an over-simplification — and at worst, a joint misconception, but even if I have but a fraction of the idea, it’s worthy of discussion. And it’s been enough to piss me off — which is really all I want to do with you here. I want to piss you off and remind you to ask questions. And maybe entertain you a bit at the end with a poem.

So – there’s nothing inherently bad about Hegelian Dialectic on its own, but when applied with forethought and sinister intention, it becomes a powerful tool for manipulation and shady transfers of power. It’s impossible to research the Hegelian dialectic without being dragged, wide-eyes unblinking, into the disturbing world of conspiracy theory. The most common Internet example given for understanding Hegel’s dialect involves the proposal that 9/11 was an ‘inside job.’ I’m not really interested in coming off as a crazypants, so I’ll choose a less extreme example. It’s important, however, to not dismiss this concept because it is, I believe, the foundation on which consumerism stands and is the rot at the root of our social evolution, both individually and as a culture.

Example 1: You are a child, it’s X-mas Eve and your mother wants you to go to bed so she can finish putting together your toy bike. She can’t tell you this outright or you’ll know there’s no Santa. In this moment, you have the power. You are young and small, and she could physically force you to go to bed, but that’s really no fun for either of you. Barring being hog-tied to your crib, you could also continue to get up and ask for water, you could throw a tantrum, you could be stubborn and willful – to your own detriment, of course, as you wouldn’t have the bike in the morning, but no matter – you could definitely make things harder on the both of you. So your Mother wants you to give up your power and do as she wishes. To accomplish this, she applies the Hegelian Dialectic:

“Sweetheart, if you don’t go to bed then Santa will not come and you won’t get your presents in the morning! He may have already skipped our house!” — Manufactured Problem.
You, of course, totally freak out, as that’s the last thing on earth that you want — Expected Reaction. (fear)
And then you promptly brush your teeth, put on your PJ’s and hop into bed with the blankets over your eyes and don’t move a muscle until morning, lest Santa should truly not come. — Predetermined Solution.

(Should I have put in a Santa spoiler-alert up there?)

So, that’s a simple, every-day application of Hegel’s dialect. No one was really harmed — your mom got time to do a kind thing for you, and you got a good night’s sleep. Of course, the hours you spent agonizing about whether or not you’d offended Santa were kind of unnecessary, but you still got your bike. As far as shady applications go, that wasn’t so bad.

But let’s talk about the more subtle and sinister applications that have been eating away at our collective self-esteem for centuries. Let’s talk about consumerism — which is, at its most stripped-raw, the attempted transfer of personal power from the self to the marketplace. Not an objective description, I’ll grant you, but frankly — fuck objectivity about consumerism. Now marketing, in and of itself, isn’t inherently a bad thing – just like Hegel’s Dialect is not a bad thing by itself. It is the way in which it is applied that determines its merit.

Example 2 is less specific — but only because it will seem so familiar it hardly needs an introduction. Most marketing systematically seeks to create the PROBLEM (Need to lose weight? Teeth not white enough? Thighs not toned enough? Clothes not hot enough? Skin too wrinkly? Hair not shiny enough?) in order to create fear and insecurity (intended reaction) in order to get the customer to give up their personal power (i.e. confidence/empowerment) and convert their insecurity into a projected *need* for the marketer’s product. (the pre-determined solution.)

Simple as that — Dig a hole, fill it with product.

This is a long-winded way to get to the root of what I want to talk about below — which is Preference. Personal Preference. And the fact that, in this day and age, I am fairly certain that none of us can be trusted to take our personal preferences at face value, given they have likely been systematically predetermined for us over the entire course of our lifetimes, all the while we are blissfully unaware that what we think we think are thoughts that have mostly been thunk for us. It’s not a pretty prospect — but I don’t care how pristine the wall is, if you throw enough crap at it, something will eventually stick.

Lest someone think I take issue with all preferences, let me clarify that the only real problem I have with preference is how much of it goes wholly un-examined. If you dig at the root of your preference and find healthy, sound reasoning that makes sense and works for you — go for it. But I believe that we must regard many of our likes and dislikes with suspicion — and that the only way to step out of this rather sinister trifecta employed by those who would have us salivating like pavlovian puppies at the sound of a commercial break is to be empowered, aware and conscious consumers — in all markets (tangible and not.)

This thought process brought me to the following, admittedly self-serving, poem — which joyfully employs a trite rhyming convention to illustrate why I hate surfing Craigslist.

Let’s talk about HWP. You craigslist junkies will likely know what this means, but for those who haven’t had the pleasure, I’ll expand the acronym. HWP = Height/Weight Proportionate. In other words, it’s a socially acceptable way to say “No Fatties.”

Now I’m recently un-coupled, and while not ready yet to date,
Just the fact of being single puts this dogma on my plate -
Checking ads to see what’s out there, just in case I get a whim,
I am struck by how the margin of acceptance is so slim.

Your weight must be exactly in proportion to your height?
Height of what, I ask you? Of severity? Of might?
Is my height of intellect proportionate in measure,
to the weight of skills I have in giving lover’s pleasure?

You see, Hegel may have called it out inside his dialectic:
predetermined outcomes based on formulated rhetoric.
But so subtle are the ways in which our views are formed and guided,
that often we believe they’re things we consciously decided.

I think nurture plays as big a role as nature in this game,
Nature being who we are, and Nurture; what’s to blame.
The thing we need remember is that even truth’s subjective;
opinions hardened into ‘fact’ by vote of the collective.

Let’s apply this logic, now, to beauty as a construct,
adherence to its rules; a voluntary code of conduct -
What if we were all to truly give ourselves permission,
to overwrite the jargon with our own new definition?

I offer, not as judgment, but as simple point of reference
that intolerance is often found beneath the guise of preference -
And if we are to bring about our social evolution,
questions, more than answers, will determine our solution.

Why is it I feel the way I feel about this thing?
Who is it that taught me – and what value does it bring?
Your conclusion, it may ultimately place you where you started -
What matters is the fact that you explored the paths uncharted.

I invite you, gentle people, with the best of your intention,
To take into your world a brand new sense of intervention;
To never take on faith the things you’re taught you should believe,
‘Cuz truth is seldom simple as our messy hearts perceive.

©2009 – Stacy M. Bias

Stacy Bias is a fat, queer femme dyke activist, educator and entrepreneur, nesting in the happy belly of the Portland, Oregon. As Bevin says, “Portland loves a fatty,” but even here we have borders to push. Stacy’s activist projects can be found at stacybias.net and her attempt to leave her day job can be found here: taproothosting.com

Whenever I mention I am going to make curry bake on twitter I always have people asking me about what’s in it and how to make it, especially after I made it for Kyle and he raved about it on his blog (it may be the cure to hangovers according to him).

The sauce is rich, thick, flavorful, and creamy. The vegetables perfectly paired and the cheese adds a strange but delicious accent to the already delicious curry. It is one of our comfort foods and perfect for a casual or fancy dinner at home, to make for one, two, many, or to take to a potluck and, of course, the more you make the more meals you can enjoy it for. It doesn’t usually last long in our house, though.

It’s really very simple, the recipe is one I got from a very dear friend and have made it many times over the last few years. Both my partner Onyx and I are big fans of curry and this is our favorite home-made curry dish.

The only problem with sharing the recipe is that I don’t measure the ingredients! I put in enough veggies and quorn to fill the dish, make enough sauce to coat it all, and flavor the sauce to taste, so this will be less precise cooking and more whatever works for you. It’s easy to add things like different veggies I haven’t listed, I sometimes include zucchini for example, or you could omit something that you don’t like.

Ingredients:
1/2 a Yellow Onion
Broccoli
Cauliflower
Potatoes (red, yellow, and gold – or whatever you prefer)
Quorn Chicken Tenders (real chicken would probably work fine, though I’ve never made it with it and you might then want to cook it first?)
1 can Coconut Milk
1 to 2 cups vegenaise
Curry Powder
Salt and pepper
Cheese

Preheat oven to 400 degrees.

In a large baking dish (I usually use a 13 x 9 x 2 glass/pyrex dish) combine veggies cut into small pieces and frozen quorn chicken, approximately equal amounts of chicken, broccoli, cauliflower, and potatoes though you can add more/less of some if you wish. I usually use a somewhat equal amount of red, yellow, and gold potatoes with skins for added color, usually one or two each depending on how big they are.

In a bowl combine can of coconut milk with vegenaise and whisk to combine. Mixture should be fairly thick. Vegenaise encourages the sauce to thicken when baked, though I’m unsure what could be substituted for vegenaise.

Add curry powder, salt, and pepper to coconut milk/vegenaise mixture to taste. I use approximately 1 1/2 or 2 tablespoons of curry powder and a dash of salt and pepper. The more curry powder used the stronger it will taste, obviously. Can also add garam masala, garlic powder, or some cayenne pepper to give it a bit of kick. The flavor is completely up to you, so I suggest you play around with it.

Cover veggies and etc. with the curry powder sauce, stirring once to be sure to coat everything.

Bake in 400 degree oven for 30 minutes. After 30 minutes stir it carefully and test potatoes for firmness. Cook until potatoes are done or easily pierced with a fork (usually about 15 minutes longer).

Cover with a sprinkling of cheese, I usually use cheddar or a cheddar/pepperjack mixture from Tillamook. Wait for it to cool a little, and enjoy!

This recipe can easily be made vegan by omitting the cheese and quorn chicken (has rehydrated egg white in it) or using vegan cheese.

Last week… no, make that for the past two months… I’ve been on a cleaning, de-cluttering, organizing rampage. You wouldn’t know it from the looks of my house, but I work slow, okay. Just because I work slow doesn’t mean I’m not getting anything done! I went through my panties for the first time in over a year to take out the ones that are no good. So, here are some rules for thinning the crops!

1. Follow FlyLady’s number one rule: If you don’t love it, need it, or use it – let it go! Whether that means you send it to the donation truck, the garbage truck, or give it your best friend who stopped in for a cup of tea, just do it!

2. If it has any holes in it that are not supposed to be there, put it in the trash! No holey underwear is sexy! I can understand if it’s your favorite period underwear and they’re so comfy and you can’t bear to get rid of them, but you have to really love them to not get rid of holey panties.

3. If they are tighty whiteys, they were not meant for your fancy ass in the first place. Unless you plan to tie-dye them into fabulosity, these have got to go! There are lots of affordable alternatives to these saggy bottom, tight elastic, weak seam excuses for panties.

4. If your panties came in a 3, 5, or 7 pack from Big Mart more than six months ago, give them a big fat kiss goodbye. These aren’t good quality panties anyway and you’ve probably worn them too thin to do much good!

5. Stained panties. This is going to be controversial. Regardless of whether it was a drink you spilled in your lap, or some other unfortunate spillage, if there are stains on your panties, this will never do. Trust me, I know it’s hard  to keep this kind of thing from happening, and it’s even harder to clean them afterward! Anything with a stain that won’t come out goes in the pile.

6. If you can see through your panties in places where you couldn’t see through them before, this is considered “normal wear and tear” for tighty whiteys and multi-pack underwear. Soon, these sheer spots will become gaping holes. Lose them before they lose you!

7. Sometimes only you can know if you have had your underwear for too long. So think back to when you bought them. Have they been in your collection for a year? Three years? Five? Even you feel they have held up well enough, if they are getting old, if the colors are fading, if they’ve been discolored from other garments in the wash, etc, release them from the drawer. One bad apple spoils the whole bag!

8. Fit. It’s reasonable to suggest that underwear may stretch and grow with the wearer during changes in body shape or size. If any pair of underwear is too big or too small, it’s no use pulling it up all the time, or picking it out of your butt or other embarrassing places! Bless someone else with panties that are otherwise nice enough, instead of worrying about your ass cleavage showing all day. (And while you’re at it, love yourself at whatever size you are!)

9. A word about elastic. While underwear generally have elastic waists these days, (after all, they did away with drawstring undergarments a century or two ago…) it is important to ensure that all of the elastic waistlines (or leg openings, if applicable) are securely attached to the fabric, and have kept their original coloring. Additionally, please tug on the elastic a little bit to see if it crackles – that’s a big sign that your panty has kicked the bucket.

10. Last but not least, if your ex bought these underwear for you, put them on the midnight train to Georgia! Don’t come back now, y’hear?

I hope I have inspired you to only have fabulous underwear! It always makes me happy to get rid of the things that are weighing me down.

Step One: Meet a Knitter: This may be the hardest step, but it is the a crucial one, because that person will be your tour guide into the awesome world of knitting. As I mentioned previously, knitting is a social art that almost requires the presence of other people. It’s like drinking alcohol – you should never do it alone! I’ve tried and tried to learn to crochet by reading a book, or listening to someone explain the process, and that didn’t work at all. Unless you are fabulously amazing (and you very well may be), you will need the help of a real live person.

Step Two: Watch Your Knitter: I found that being able to see a real live person knitting helped me figure it out once the needles were in my hands. Watch your knitter as they show you how to make a knit stitch in slow motion. Ask them to pause, rewind, or fast-forward as you start to see where the fingers, needles, and yarn are going. You might need to repeat Step Two after you get started on Step Three, and don’t feel bad about it, either! You’re learning!

Step Three: Try it Yourself: Next, it is important to try it out for yourself. You’re not going to get it right the first time, and you might even need your knitter to speak the instructions to you as you are moving the instruments (this was a big help to me). If you find it awkward at first, be aware that there is more than one way to knit, so you can switch to a different method later, after you get used to your knitter’s method.

Step Four: Find a Knitting Circle: You should have no trouble finding one, and even if it is full of old ladies, give it a fair try of one or two meetings. Knitting (or crocheting) with other people is actually the best part of being able to participate in this craft! Your knitter from Step One should know. If they were willing and excited to teach you, that person is called a knitting evangelist! Even if there is no knitting circle to begin with, that person will teach a bunch of people knit, and before you know it, you’ll be sipping, stitching, and bitching together! Also, I’d say teaching people to knit is feminist activism.

Step Five: Get Good Needles and Yarn: In search of good needles, look no further than your local yarn shop. You can google “knitting supplies in [your town]” and even if you live somewhere rural, I would imagine there will always be someone who is passionate enough about fiber arts to have a store not too far away. I put this part at the end of your tutorial because if you find that you don’t like it as much as you thought, you haven’t yet wasted any money on it. If you truly cannot find a good needle store, you can go to http://www.knitting-warehouse.com/ and get yarns, needles, and pretty much anything you need! I have definitely enjoyed having Addi Turbo’s, if you can afford them, you’ll be doing yourself a favor. As much as you may be tempted to march yourself over to Wal-Mart, please be very selective about the type of yarn/needles that you buy! Red Heart is nobody’s favorite yarn, and Boye needles/hooks are very awkward to work with. I have found that the evil place (Wal-Mart) carries Simply Soft Eco by Caron yarns is actually very soft, and includes 20% post consumer recycled material so you’re making something with your hands, and hopefully doing something good for the environment at the same time!

Are you ready to start a revolution with yarn and sticks? I am!