Lil AshkeNazX
@lilashkenazx.bsky.social
Disabled computer scientist and lay Holocaust educator interested in Jewish & LGBT history, horror movies, baking, cooking from scratch.
✡️🏳️🌈🏳️⚧️♿️
Not gay as in happy, queer as in fuck you
Pro-Black, anti-fascist
Sorry about my potty mouth.
✡️🏳️🌈🏳️⚧️♿️
Not gay as in happy, queer as in fuck you
Pro-Black, anti-fascist
Sorry about my potty mouth.
Dinner last night was Tom Kha Gai (chicken, lemongrass, and coconut milk soup), Nam Tok (waterfall beef salad), and Pad Ka Prow Gai (stir fried holy basil chicken). I forgot to take pictures but fortunately a guest took a couple. No pic of the Pad Ka Prow Gai, but these are the soup and salad.
November 26, 2025 at 12:05 PM
Dinner last night was Tom Kha Gai (chicken, lemongrass, and coconut milk soup), Nam Tok (waterfall beef salad), and Pad Ka Prow Gai (stir fried holy basil chicken). I forgot to take pictures but fortunately a guest took a couple. No pic of the Pad Ka Prow Gai, but these are the soup and salad.
Dinner night before last: pepperoni pizza. I’m still working on perfecting my crust. It was a bit too thick for me. I reduced the protein in the flour so it rolled out better, but there was just too much of it. It looked fine on the pizza peel, but it rose significantly in the oven. 🍽️
November 25, 2025 at 10:56 PM
Dinner night before last: pepperoni pizza. I’m still working on perfecting my crust. It was a bit too thick for me. I reduced the protein in the flour so it rolled out better, but there was just too much of it. It looked fine on the pizza peel, but it rose significantly in the oven. 🍽️
Dinner last night was French dip sandwiches. Nicely crusty homemade baguettes, naturally, with ribeye roast, provolone, caramelized onions, and Dijon mustard. Delish! 🍽️
November 25, 2025 at 10:54 PM
Dinner last night was French dip sandwiches. Nicely crusty homemade baguettes, naturally, with ribeye roast, provolone, caramelized onions, and Dijon mustard. Delish! 🍽️
OH you wanted the steak tartare recipe not just the baguettes! Gotcha. The recipe doesn’t call for anchovies, but even if it did my husband is allergic. I get vegan Worcestershire sauce.
November 20, 2025 at 1:11 PM
OH you wanted the steak tartare recipe not just the baguettes! Gotcha. The recipe doesn’t call for anchovies, but even if it did my husband is allergic. I get vegan Worcestershire sauce.
This is a solemn day. This date exists because too many lives were cut short for no reason other than fear, ignorance, or hatred. There is a long record of violence against transgender people. Every one of them had a name, a family, and a story.
November 20, 2025 at 1:03 PM
This is a solemn day. This date exists because too many lives were cut short for no reason other than fear, ignorance, or hatred. There is a long record of violence against transgender people. Every one of them had a name, a family, and a story.
I’ll post pics of the entire dinner afterwards. Here’s the recipe.
November 17, 2025 at 8:51 PM
I’ll post pics of the entire dinner afterwards. Here’s the recipe.
I’m serving steak tartare tomorrow night, and these baguettes are now little crisps to scoop it on.
I wasn’t happy with the crust, but they were properly chewy and had great flavor due to 24 hours of cold fermentation. Since they’re now crisps, the subpar crust doesn’t matter. 🍽️
I wasn’t happy with the crust, but they were properly chewy and had great flavor due to 24 hours of cold fermentation. Since they’re now crisps, the subpar crust doesn’t matter. 🍽️
November 17, 2025 at 7:48 PM
I’m serving steak tartare tomorrow night, and these baguettes are now little crisps to scoop it on.
I wasn’t happy with the crust, but they were properly chewy and had great flavor due to 24 hours of cold fermentation. Since they’re now crisps, the subpar crust doesn’t matter. 🍽️
I wasn’t happy with the crust, but they were properly chewy and had great flavor due to 24 hours of cold fermentation. Since they’re now crisps, the subpar crust doesn’t matter. 🍽️
Dinner last night: shepherd’s pie w/ a side salad. I lowered the butter content of the potatoes to reduce the fat and calories this time, and they were too dry. Will have to try to find some amount of butter that’s lower than the original recipe without sacrificing flavor or moisture too much. 🍽️
November 14, 2025 at 5:05 PM
Dinner last night: shepherd’s pie w/ a side salad. I lowered the butter content of the potatoes to reduce the fat and calories this time, and they were too dry. Will have to try to find some amount of butter that’s lower than the original recipe without sacrificing flavor or moisture too much. 🍽️
Gateau Invisible aux Pommes 🍽️
November 8, 2025 at 6:19 PM
Gateau Invisible aux Pommes 🍽️
Dinner last night: homemade farfalle with my six-hour slow roasted tomato sauce and italian meatball. 🍽️
November 8, 2025 at 10:15 AM
Dinner last night: homemade farfalle with my six-hour slow roasted tomato sauce and italian meatball. 🍽️
Dinner night before last: ancho-crusted ribeye with charred corn. Simple, easy, delicious. 🍽️
November 8, 2025 at 10:14 AM
Dinner night before last: ancho-crusted ribeye with charred corn. Simple, easy, delicious. 🍽️
Dinner tonight was bacon-wrapped filet mignon au poivre, asparagus with roasted peppers and almonds, and honey-ginger roasted carrots. 🍽️
November 4, 2025 at 12:23 AM
Dinner tonight was bacon-wrapped filet mignon au poivre, asparagus with roasted peppers and almonds, and honey-ginger roasted carrots. 🍽️
Dinner for tonight will be Dan Dan Noodles. I was thinking Chongqing Noodles, but I changed my mind. Oh, and I have some Sichuan dumplings aka Zhong dumplings in the freezer. I always make a bunch and freeze some. 🍽️
November 1, 2025 at 5:15 PM
Dinner for tonight will be Dan Dan Noodles. I was thinking Chongqing Noodles, but I changed my mind. Oh, and I have some Sichuan dumplings aka Zhong dumplings in the freezer. I always make a bunch and freeze some. 🍽️
Dinner last night: ricotta ravioli in a browned butter sage sauce with a Caprese salad, all from scratch. 🍽️
October 31, 2025 at 1:23 PM
Dinner last night: ricotta ravioli in a browned butter sage sauce with a Caprese salad, all from scratch. 🍽️
But he is best known for creating propaganda glorifying Hitler and demonizing Jews, Communists, and the Allies. He orchestrated, and broadcast live from, the first big book burning, of Magnus Hirschfeld’s library in May 1933. That was a purge of “un-German” literature.
October 29, 2025 at 12:44 PM
But he is best known for creating propaganda glorifying Hitler and demonizing Jews, Communists, and the Allies. He orchestrated, and broadcast live from, the first big book burning, of Magnus Hirschfeld’s library in May 1933. That was a purge of “un-German” literature.
OTD in 1897, Paul Joseph Goebbels was born in the small town of Rheydt (today a borough of Mönchengladbach) in the Rhineland. As Reich Minister for Public Enlightenment and Propaganda (1933–1945), he was Hitler’s voice to the world. 🧵
October 29, 2025 at 12:44 PM
OTD in 1897, Paul Joseph Goebbels was born in the small town of Rheydt (today a borough of Mönchengladbach) in the Rhineland. As Reich Minister for Public Enlightenment and Propaganda (1933–1945), he was Hitler’s voice to the world. 🧵
This is the cheesy cornbread I made to go with the enchiladas I made last week. 🍽️
October 25, 2025 at 10:37 PM
This is the cheesy cornbread I made to go with the enchiladas I made last week. 🍽️
Holocaust educator here. You are misinformed. Yes, the Hussars used a skull & crossbones. So did pirates! This is the specific design that was created by the Nazis for the SS. Just as not all swastikas are the hakenkreuz, not all skulls & crossbones are Nazi totenkopf. This one is.
October 23, 2025 at 11:26 AM
Holocaust educator here. You are misinformed. Yes, the Hussars used a skull & crossbones. So did pirates! This is the specific design that was created by the Nazis for the SS. Just as not all swastikas are the hakenkreuz, not all skulls & crossbones are Nazi totenkopf. This one is.
The carnitas (confit of pork) in process…
October 22, 2025 at 1:11 PM
The carnitas (confit of pork) in process…
Dinner last night was enchiladas rancheras, made with the carnitas I made the night before, doused with a good splash of mojo criollo. On the side are lime-cilantro rice, elote, and cheddar-jalapeño cornbread. All from scratch, natch. 🍽️
October 22, 2025 at 1:09 PM
Dinner last night was enchiladas rancheras, made with the carnitas I made the night before, doused with a good splash of mojo criollo. On the side are lime-cilantro rice, elote, and cheddar-jalapeño cornbread. All from scratch, natch. 🍽️
Dinner last night: sous vide ribeye roast with demi-glace, fondant potatoes, Balsamic glazed Brussels sprouts with bacon, and slow roasted tomatoes with mozzarella. 🍽️
October 10, 2025 at 7:57 AM
Dinner last night: sous vide ribeye roast with demi-glace, fondant potatoes, Balsamic glazed Brussels sprouts with bacon, and slow roasted tomatoes with mozzarella. 🍽️