:x and be done.

- Yes dad! I’m a sissy removed, and I like to watch man like me getting steamrolled by big black hunks!

- I came to ask you if you wanted a slice of pizza… but okay.

Exactly! I would add that you can still use “no binario” or “no binaria” in a (somewhat) respectful manner. For instance, you can say “persona no binaria” (non binary person), “comunidad no binaria” (non binary community), because both nouns are feminine, you can use the feminine alteration of “no binario”. For masculine I would go with “su género es no binario” (its gender in non binary), since gender is masculine and “su” doesn’t imply any gender at all.

Again, not an expert just another fellow native Spanish speaker with a bit of a geekiness about languages.

I live in Spain, and in spite of paying a shitton of money in taxes, I can’t fathom changing that for a system like the US. Man, my SO is in dialysis, the amount of money we would need to spend for something like this in the US it would put us on the street right away.

Risotto. I make one with panceta and mushrooms that can’t be easier to make. And the principle is to just stir for 20’ or so.

Ingredients (serves for 2)

• Risotto type rice (Arborio, Carnerolli or similar) 150 gr
• Chicken broth (homemade, if store bought then liquid, never in cubes) 1 lt
• Onion 1 medium
• Panceta 200 gr
• Mushrooms (fresh) 200 gr
• Olive oil
• White wine
• Parmesan cheese (grated or in very small chunks) 50gr
• Butter 20 gr

Prep

1. In a pot, put the broth to heat. It’s not required for it to boil just to be hot.
2. Chop the onion in very small cubes, as small as the rice grain if possible (so when you are eating it, you don’t feel it)
3. Chop the panceta in cubes (no bigger than your thumb)
4. In a big pot, at mid heat, put the panceta to brown and defat
5. Once the panceta is brown and you have a good fat source at the bottom, remove and reserve the panceta
6. Put the onion in the pot and use the same fat from the panceta to sauté it. If you need more, you can use olive oil.
7. Once the onion is almost translucent, put the rice and pearl the rice. From now on, you should always be mixing the rice with a big wooden spoon or similar. Never stop stirring. This will make the rice to let all the starch go, which will make your risotto creamy.
8. Once the rice is pearled, pour some wine to deglase and keep stirring.
9. Once the wine has evaporated and you hear the crackling, pour some broth until the rice is submerged, keep stirring.
10. Once your broth is evaporated and you start hearing the crackling again, put the panceta, the mushrooms and pour some more broth. Keep stirring.
11. When you see that you are low on broth and hear that the rice is crackling, check on the rice for the cooking point. It should be al dente, meaning that you should be able to bite it and feel some resistance, but it should be very edible. If you still feel it too hard, pour more broth and keep stirring.
12. When your rice is done, take the pot away from the fire, and put the parmesan cheese with the butter. Stir and mix until it’s uniform and creamy.
13. Serve hot in small bowls or similar plates
14. Decorate with olive oil, fresh grinded pepper and parsley.

Oh! I would definitely see for Gilfoyle’s comments. Something like: “Anton will make you wish you were a simple toaster, biped smart fridge”

Silicon Valley and Nier: Automata. I guess there’s no good match sometimes.