petitepasserine

timemachineyeah:


I’ve said this before and I’ll point it out again - 

Menstruation is caused by change in hormonal levels to stop the creation of a uterine lining and encourage the body to flush the lining out. The body does this by lowering estrogen levels and raising testosterone. 

Or, to put it more plainly “That time of the month” is when female hormones most closely resemble male hormones. So if (cis) women aren’t suited to office at “That time of the month” then (cis) men are NEVER suited to office.

If you are a dude and don’t dig the ladies around you at their time of the month, just think! That is you all of the time. 

And, on a final note, post-menopausal (cis) women are the most hormonally stable of all human demographics. They have fewer hormonal fluctuations of anyone, meaning older women like Hilary Clinton and Elizabeth Warren would theoretically be among the least likely candidates to make an irrational decision due to hormonal fluctuations, and if we were basing our leadership decisions on hormone levels, then only women over fifty should ever be allowed to hold office. 

macaroncute

tiramisu-hostclub:

What You’ll Need

2 sticks unsalted butter, plus extra for cake pans

1 3/4 cups sugar

4 large eggs

2 large egg yolks

1 tablespoon pure vanilla extract

3 cups cake flour, spooned and leveled

1 tablespoon baking powder

1/2 teaspoon fine salt

1 1/2 cups buttermilk

2 cups raspberries

3 tablespoons confectioners’ sugar

2 cups cold heavy cream

Directions

1. Preheat oven to 350 degrees F. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment.

2. Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.

3. Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.

4. In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.

5. Beat in 3/4 cup buttermilk, another 1/3 the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.

6. Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.

7. In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners’ sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry creme on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.