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Joined 8 months ago
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Cake day: February 27th, 2024

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  • It’s at the non-profits too. My work turned around suddenly in November claiming there was no money/funding for the work that had already been approved and highly praised. Gas lighting. Turning (or trying to) turn our colleagues against us. Yelling and crying (I kid you not, I was horrified at the time). Calling us disrespective and divisive (because we were trying to fix access/health and safety issues and had not only been given the go ahead, it was incorporated into our strategic plan in the summer and our boss repeatedly said that funding wasn’t an issue at the time).

    Cue 3 weeks later in our AGM, where the auditors come in to talk about the financials.

    “We have to be careful not to give the illusion that we’re hoarding money because we have so much in the bank”.

    All because my bosses feelings were fucking hurt and she’s the definition of a fragile neo-liberal white lady who thinks she’s a radical leftist.

    (We’ve now been in mediation for three months, surpriiiiise, lol. And I have lawyers on hand in case they don’t get their heads out of their asses, which seems more and more likely as time goes by becauze they broke labour law and my province’s human rights code)




  • I don’t like milk in my tea (my go to black tea is earl grey) because it takes away from the flavour. But I love chai. So the trick for me is just that the tea just needs a good brew in the milk, not just the water (also I guess, adding more spices to it is also necessary).

    But my earl grey? I had to stop using sugar because it sets off my acid reflux, so now I use maple syrup :D


  • I have gone down the chai rabbithole in the last year. First my partner taught me how to make a chai base from their days in a cafe, but then we got this metal milk frother you can use on the stove as well. Now I’m making one or two chais a day individually. It’s a bit meditative as well (I sit on a stool next to it so it doesn’t burn/boil over).

    Chocolate chai’s are also amazing, and I’ve been making them some nights as a dessert after dinner.