tatiana 🌈
@caterwaul.bsky.social
470 followers 310 following 3.4K posts
all food is political. buy, eat, and support local. #satx bettertomorrowchef.com
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caterwaul.bsky.social
dinner tonight was leftovers, but this time in a tortilla
Reposted by tatiana 🌈
ghoulish.bsky.social
Ghoulish Tales has reopened submissions until October 17, 2025. Nothing longer than 5k words. Payment is 10c per word. Full guidelines here: ghoulish.rip/ghoulish-tal...
the first four issues of ghoulish tales on a spinner rack
caterwaul.bsky.social
i will probably do more ❤️
caterwaul.bsky.social
lil chefposting, if anyone likes
caterwaul.bsky.social
here's what i ended up serving :) napa cabbage slaw w/crispy serrano & hibiscus; ciabatta bread, sliced to 4 different thicknesses (we both ended up preferring thicker/softer); sweet potato puree; braised ribs au jus
as described. also, Lucy
caterwaul.bsky.social
here's what i ended up serving :) napa cabbage slaw w/crispy serrano & hibiscus; ciabatta bread, sliced to 4 different thicknesses (we both ended up preferring thicker/softer); sweet potato puree; braised ribs au jus
as described. also, Lucy
caterwaul.bsky.social
this is the time for would-be patrons to shine tbh. get small, get local. a new favorite piece of art or writing or music is in your area, i promise.
harmcox.bsky.social
pov: every artist and writer you know realizing that social media is collapsing into a bog of rich arrogant dumb-dumbs, leaving us the option of continuing to exploit ourselves on the extremely off-chance we go "viral" OR opting out and resigning ourselves to regional lit mag poverty and obscurity
sally in the back of the truck at the end of TEXAS CHAINSAW MASSACRE. a bloody woman laughing and screaming at the same time. sally never had to learn how discord works, so who is the victim here exactly?
Reposted by tatiana 🌈
unburntwitch.com
imagine going from “don’t say anything bad about Newsom 3 years before the primary or else trump will win” to “don’t engage in civics by asking the governor that represents you to sign laws that have been passed by two state houses and will improve your life or else you’re helping fascism”
Luigi (the Mario kind not the Saint) saying “fucking liberals”
caterwaul.bsky.social
given that you think threatening people is a way of convincing us to vote against each other for our own safety, you might not be the good guy here
caterwaul.bsky.social
unfortunately, they're just gonna be a lil dry. definitely a flaw of that first hour and a half upright. hopefully when i pull the meat off for serving & coat it with the jus, things'll taste as good as they can.
caterwaul.bsky.social
oh, why did i put it back in the turned-off oven? i don't want it to get any hotter, but i do want it to have a chance to steam in the liquid i added for awhile. the pan's still very hot and the oven temp drops very slowly
caterwaul.bsky.social
i always deglaze my pan. just splash the side with liquid and scrape it down with a rubber spatula. if i ever burn this stuff, i know to reconsider the heat level / how much attention i'm paying to my food
caterwaul.bsky.social
3ish hrs at 325°F & oven is off. meat's fork tender but not shreddy. definitely a lil dry though (i should've gone with more braising liquid & facedown at the start) so i added water, red wine vinegar and a French chef amount of butter, basted liberally, and put it back in the oven.
braised short (?) ribs in a reduced sauce
Reposted by tatiana 🌈
ghoulish.bsky.social
BANNING BOOKS ONLY MAKES US SCARIER. T-shirts, tanks, and bags available to pre-order throughout October only. Get yours reserved here: ghoulish.rip/product-cate...
a graphic advertising t shirts tanks and tote bags with luke spooner's commissioned art for our BANNING BOOKS ONLY MAKES US SCARIER quote
caterwaul.bsky.social
even if you've never read SALT FAT ACID HEAT, just knowing those four flavors need to be balanced is key. i had fat & heat. the danger with adding salt is that my cooking liquid is reducing, so it'll intensify. wine means acid and umami, so i went with that.
caterwaul.bsky.social
you gotta taste your food all the time, throughout cooking. after the beef stock, this jus tasted like chipotle up front, but the heat of it faded right away, which was nice - it just didn't taste beefy or umami after. like the flavor never got better. so how do i fix that? -
caterwaul.bsky.social
1.5 hrs @ 325°F. these guys are "done" (you can see so much bone; the meat has tightened) but not tender yet. turned them onto their 'fronts' & added 1c beef stock, 1/2c red wine - both bc i needed more liquid, and for taste (next post explains)
braised short ribs in a reduced jus
Reposted by tatiana 🌈
Reposted by tatiana 🌈
caterwaul.bsky.social
you'll never be meek enough for your abuser to forgive you for existing so you might as well shit on 'em
caterwaul.bsky.social
we will never, ever stop these guys by cowering before them, and showing your soft bellies over and over will not make you more human in their eyes.
mskellymhayes.bsky.social
Y'all who keep lecturing protesters to "not give them an excuse" need to pause for a minute. Imagine yourself telling a DV victim, "Be sure not to mouth off or make any mistakes so he won't hit you. Don't give him an excuse! It's what he wants!" That's what you fools sound like.
caterwaul.bsky.social
i'm gonna be maggie and get high on my own supply, talk to ghosts, and cause chaos for freedom
Reposted by tatiana 🌈
hypercubexl.bsky.social
man things are bad enough without having to hear about fucking mastodon all day again
caterwaul.bsky.social
ps: this liquid is boxed red wine and better than bouillon beef stock with some jarred adobo, ez