It’s March! And it’s a busy day! Easter, Orsday Sabbath, and the monthly letter day; as-usual, this is my monthly pay-wall post where you can find the following: me blogging about my month; writing media reviews over all the stuff I watched and read; writing thank you letters to every-one who supported me this month via substack; and my writing drafts (barely anything this month). Otherwise, if none of that interest you, I’ll always try to keep my content freely readable; truthfully I’d keep these free but I want to give something to people who support me! So if you’d like to read these, and want a monthly letter, and want to support me, then this is a great way to do so:
Otherwise, here are my letters, first in a great big collage, and then seperated out:
To Charlotte,
To Aster,
To Emmylou,
To Xie,
To Secret Pivot,
To Disso,
To Violet,
To Merilynn,
To Deor,
To Argiope,
To 000,
To Skaerm,
To Xyan,
To Nekotar,
To Ron,
To Nadia,
To Miri1314,
To mysterious Heartfelt Valentine,
To Maha Kagiyama,
To Belle,
(editor’s note: this is a reply to Belle asking about my favorite food; if you were curious about my diet, you’re welcome to read:)
I have to type out the answer to the “food” thing because I don’t think I can muster up the energy to write it out on the stuffy little stylus; I eat the exact same three things every-day at the same time every-day, because I’ve largely figured out I have very specific temperature/textural ‘likes’ that I don’t like deviating from — and I adhere to it so strictly that it makes me pretty disinterested from trying new things or ever eating out or ‘indulging’; so, it is this: breakfast is always greek yogurt (I switched to greek yogurt after nixing veganism out) with 1 tbsp of protein powder or chia seeds or oat flour or something similarly granular, then the yogurt is flavored further to match a profile (like mixing cayenne and tajin and hot sauce into it to create a mangonada-themed one; or mixing in some allspice, cinnamon, ginger, coconut to create a gingerbready/carrotcakey denser themed one; or pb2 to make a peanut butter & jelly themed one; etcetera), then I mix in a low carb cereal (usually 4 spoonfuls, again trying to match the flavor with the prior mentioned theme), then I sometimes make a topping for it depending on how much yogurt I added (if it is a red velvet themed yogurt, I’ll make a sugar-free cream cheese frosting for it, as an example); I generally try to limit carbs and sugar to be as low as possible; lunch is always a wrap with a protein component (tofu/vegan patties/beans (carbs..)/egg-whites) and a vegetable mash to give it more fullness (usually broccoli, whole diced jalapeno, some raw onion, some roasted poblano), and then seasoned (generally either make my own dressings, or go with a boring mix of garlic-powder/onion-powder/cayenne/cumin/black-pepper), and then air fried until burnt and, then further microwaved veggie-filling reaches a boiling temperature; dinner is always a flaxmeal cake (1 tbsp flax, 1 tbsp unflavored protein powder, 1 tbsp keto pancake mix (carbs..), egg whites; sometimes riced cauliflower added to give it bulk or oatmeal-like consistency (carbs..)) topped with pb2 and a bit of ketowhip; after breakfast I have coffee (really americano, because I like the hotter temperatures of americanos made with freshly boiled water), and after coffee I have two pieces of orange flavored chewing gum; after lunch I have coffee (see: americano), and again have two pieces of orange chewing gum; after dinner I have ginger+tumeric tea, and two pieces of orange chewing gum; if I feel hungry, I chew two pieces of spearmint chewing gum; I made my breakfast 24 hours ahead of time and have either ‘the left-overs’ of the preparation as a fourth meal, or I have a hot drink made with protein powder and cinnamon and allspice and water; I only like things that are at boiling temperatures or very cold temperatures; I only like food if there is a crunchy textural component (why the wrap has to be burnt; why cereal is added to yogurt). Food has stopped tasting good so I don’t have much interest in eating much lately except that it’s the only thing I look forward to daily; if I had a ‘favorite thing’ flavor-profile wise it’d either be savory white trash profiles (white bread, bologne, cheddar, mayo as nostalgic-kid favorite; bacon egg cheese breakfast sandwiches; refried beans and cheddar), or sharp lox-chive-onion-creamcheese-profiles, or central/south american ones with plenty of chilis and cilantro (big fan of the cuban-standard oregano/cumin/cinnamon spice blend + maybe a bit of cocoa; made a vegan cream-cheese spread for my mom using ancho chilis, arbol chilis, ghost pepper, firm tofu, cumin, cinnamon, keto sf maple syrup, monkfruit brown sugar, cayenne, cocoa, vegan beef stock, acv, small bit of olive oil (mom can’t do oils so I try to avoid them myself), probably some other stuff but I forget what I tossed in—I don’t really use recipes so-much as just toss things together that I think will work well).
To Waitress,
To Glaspest,
And now the paywall starts officially HERE: