GenderIsOpSec
11h ago
•
100%
Tau
i remember the insane crying by all the fans being so utterly distraught over the existence of "Good Guys" in their grimdark setting, also all the standard asian hate that happens less now, because anime is more mainstream
GenderIsOpSec
12h ago
•
100%
Just passing through to let all the filthy mon-keigh know that in the aeldari craftworlds communism is already a reality. Sucks to suck.
GenderIsOpSec
21h ago
•
100%
The enpanada man woke up today and chose violence
ah so it's a day of the week that ends in y
~he~ ~is~ ~always~ ~choosing~ ~violence~ 
GenderIsOpSec
1d ago
•
100%
pls, someone take his internet away i have heard more about this fucker in the last week than the last 5 years previous 
i was happier last week, please
GenderIsOpSec
1d ago
•
100%
HASAN SHAVED 
noooooooooooooooooooooooo~oooooooooooooooooooo...~
GenderIsOpSec
1d ago
•
100%
they should've given the area that went to Fr#nce to the jewish victims if they wanted it, instead of shipping them over to Palestine.
GenderIsOpSec
1d ago
•
100%
My guy lost a debate a year ago and still isnt over it
The zionist ability to make a genocide about themselves is impressive though
GenderIsOpSec
2d ago
•
100%
Someone once said that "Genocide feels a lot better when there isnt a bitch in your ear, nagging."
normalise treating israelis like the fascist scum they are
GenderIsOpSec
2d ago
•
100%
Hitler was a vegetarian
on and off, but yeah. A large portion of the population being vegan is the only good thing about Israhell. Most moral army with their vegan boots that they use to crush baby skulls.
GenderIsOpSec
2d ago
•
100%
This reminded me of a comment I saw years ago on reddit (r/vegancirclejerk to be precise) someone was stanning Isntreal because they have a large portion of vegans and attributed the fact to them suffering from the Holocaust and thus understanding how that works within the meat industry.
Yeah that's all well and good but they're literally doing a Holocaust 2 to Palestinians! Liberals and their consequences I swear to fuck
GenderIsOpSec
3d ago
•
100%
(actually it's a bit different, since I actually actively crave connections with women, who I feel like I've been unfairly socially segregated from my whole life, but I hope the comparison makes sense).
mood fr fr 
::: spoiler spoiler
it does kinda make you into a demi, but maybe casual sex just isnt for you either? i dunno, i've been calling myself demi-pan for a while now but ultimately i don't think the labels matter that much. Maybe there are some people who you'd like to fuck after only just meeting them and maybe there are other people who you'd need to get to know a whole bunch first. Or maybe you don't want to fuck anyone and just have a romantic relationship with them. Who knows, just do you, girl. 
you don't need to label it, if you don't want to.
:::
GenderIsOpSec
3d ago
•
100%
I also posted it on here https://hexbear.net/post/372911
when we dropped that chaser shithole like a hot potato
GenderIsOpSec
3d ago
•
100%
Rest in Power and may the zionist entity rest in piss 
GenderIsOpSec
3d ago
•
100%
Been trying to play more Warhammer 40k - Rogue Trader and I just....can't really get into it.
::: spoiler some light spoilers in the end, mostly just a rant about crpgs and making the player a big fucking deal but the gameplay doesnt reflect that There's a lot of dialogue and that is completely fine. the turn based combat? also fine, great even. What I can't fucking stand is the running, the constant running from place to place, to scavenge every single locker to see if I can find something to use or sell. I'm supposed to be a big fucking deal (tm) in the universe. Like I have a room sized "Warrant of trade" that the corpse god personally signed^1^ for me, but I'm still personally running around and looting every fucking supply closet to see if someone left a Broom + 2 in there?? And I know for a fact that if I don't in later chapters some lvl 69 Peasant is going to one shot my gall even if she is in power armour, because I missed out on the Duster + 12 that was hidden in this one guy's toilet.
uuuuuugggghhhhh 
just give me a game where I get teleported from conversation to conversation and battle to battle please. The cRPG looting simulator shit is getting tiresome to me.
Had the same issue with Dragon Age Inquisition too, actually. Two things, stop making me such a big fucking deal right from the get go OR give me servants who loot everything!! treat me like shit instead of a member of nobility and I can totally understand looting everything, but goddamn. Getting quests from my own subordinates because their lives are in danger or some shit. BITCH I OWN YOU!!!!! You go fetch your grandma's knickers or whatever the fuck this quest is about. Better yet, I'll make you the loot bitch who runs after me, how does that sound?
Stop. Making. Me. A Leader. If. I. Cant. Give. Orders. Please.
^1^ ^might^ ^not^ ^be^ ^from^ ^the^ ^emperor^ ^himself^ :::
GenderIsOpSec
3d ago
•
100%
We have the best most meritocratic system in the west don't we, folks? 
GenderIsOpSec
3d ago
•
100%
None of this changes the fact that Macron married his own groomer 
GenderIsOpSec
3d ago
•
100%
: lmao they didnt even get your death on tape? weak
: 
GenderIsOpSec
3d ago
•
100%
Bolsonaro said Macron's wife was ugly and old
dunno about that but she is a groomer pedophile
GenderIsOpSec
3d ago
•
100%
GenderIsOpSec
3d ago
•
100%
hell yeah, cutie lfg 
it's fluffy af and sweet, but not excessively so the recipe is from [here](https://domesticgothess.com/blog/2020/05/17/vegan-chocolate-babka/), posted below Ingredients Dough: 300 g (2 ½ cups) plain (all-purpose) flour or white bread flour plus extra as needed 40 g (3 Tablespoons) caster (superfine) sugar 7 g (2 ¼ teaspoons) instant/fast action yeast ½ teaspoon salt 180 ml (¾ cup) unsweetened non-dairy milk (soy is best) lukewarm 80 g (⅓ cup) vegan butter/margarine softened Filling: 60 g (¼ cup) vegan butter/margarine 60 g (2 oz) dark chocolate chopped 20 g (2 Tablespoons) cocoa powder 30 g (2 ½ Tbsp) light brown soft sugar ¼ teaspoon cinnamon (optional) pinch salt 100 g (3 ½ oz) chocolate chips or chopped dark chocolate or pecans Syrup: 60 g (¼ cup + 1 Tablespoon) granulated sugar 60 ml (¼ cup) water ***Instructions*** Ideally you should start the day before you want to bake the babka. \ Place the flour, sugar, yeast and salt in a large bowl or the bowl of a stand mixer fitted with a dough hook. Mix to combine. \ Add the lukewarm milk and mix to form a rough dough. Knead until it forms a smooth ball then add the softened butter. \ Continue to knead until the butter is fully incorporated and the dough is smooth and elastic. \ It may seem greasy and messy at first but keep kneading and I promise you the butter will all mix in and the dough will become smooth. \ Once the butter is fully incorporated the dough should look smooth and silky and it should pull away from the sides of the bowl cleanly. \ It should still be soft and slightly sticky but if it seems too wet then you can knead in a little more flour; be careful not to add too much however. \ Place the dough in a lightly oiled bowl, cover and let rise for an hour or so at warm room temperature, until the dough has almost doubled in size, then place in the fridge to rise overnight. \ The following day remove the dough from the fridge and set aside to warm up a little while you prepare the filling. \ Place the butter, chopped dark chocolate, sugar, cocoa powder, cinnamon and a pinch of salt in a small pan over a low heat. \ Stir constantly until melted and smooth then remove from the heat and set aside to cool for 20 minutes. \ It should thicken slightly but still be spreadable. If it gets too firm then you can rewarm it very gently until it reaches a spreadable consistency. \ Punch down the dough and roll it out on a lightly floured surface to a rectangle about 30x40cm / 11x15in. \ Spread the filling evenly over the dough, leaving a 1cm border. Sprinkle over the chocolate chips, chopped chocolate or pecans and press them down gently. \ Roll the dough up tightly from one of the long edges into a sausage. \ Use a sharp knife to cut the sausage in half lengthwise, exposing the filling. \ Twist the two halves together into a braid. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in 2lb loaf tin and line it with baking parchment. \ Place the babka in the loaf tin, squishing it to fit if need be. \ Loosely cover the tin and set aside to rise until doubled in size, about 1 ½ - 2 hours depending on how cold it is. \ It is ready to bake when it looks puffy and if you gently press some of the exposed dough with a finger it springs back slowly most of the way but leaves a small indentation. \ If it springs back quickly and fills in completely then it isn't ready yet. \ When the dough has nearly finished rising, preheat the oven to 180°C/160°C fan/350°F/gas mark 4. \ Bake the babka for about 40-50 minutes until deep golden. A probe thermometer inserted into the centre should reach at least 90°C/195°F. \ While the babka is baking prepare the syrup. \ Place the sugar and water in a small pan over a medium heat. Stir until the sugar has dissolved and the syrup comes up to a simmer. Remove from the heat and set aside. \ When the babka is ready, remove it from the oven and brush generously all over the top with the syrup. \ Keep going until you have used all of the syrup. \ Leave the babka to cool in the tin for 15-20 minutes while it absorbs the syrup then turn it out onto a wire rack and leave to cool completely before slicing. ***Notes*** For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. You can use either bread flour or plain flour. Bread flour will give the babka a slightly more chewy texture but both are good. You can also use a combination of the two. The syrup helps to keep the babka moist for a few days so don’t skip it. It may seem like a lot of liquid but trust me and use it all! The best way to tell if a loaf of bread is cooked in the middle is to use a probe thermometer. It is impossible to give a one-size-fits-all baking time as ovens vary so much. The babka should be done when it reaches 90°C / 195°F. I know it’s hard, but you really should wait for the babka to cool completely before slicing it. It carries on cooking as it cools and slicing it too soon can cause it to be dense or gummy in texture.
I fucking love to browse through all these sites to find the best gameplay fixing amongst all the porn mods! I love figuring out the arcane sorcery of how each game can be modded and the where in the file structure you’re supposed to put the mods in!! I love when I can personally create folders to organize the mods into a beautiful catalog of nudes and gameplay and textures!! I fucking love downloading them and then having to figure out if I can unpack them all at the same time or if I have to do each separately!!! god I unironically love modding  im such a freak 
not the u-haul because she cant afford one 
and if so any suggestions? i have like 6 on my windows 
www.rockpapershotgun.com
It's been like 15 years since the last Indiana Jones game, don't they know that fighting nazis is political now smdh they made Indiana political 
i'm getting the shakes again, The MMO shakes, i need someone to please PLEASE tell me that WoW is a shit game that is definitely not worth me spending a monthly fee for.  i'm going through an addon list already i'm too far in, please help.
 incredibly drunk from drinking cuba libres and playing New Vegas for the first time since i became a commie. Good shit.
factually, all you might need is bugfixes and some QoL mods though. Good writing holds up the game, which is something you cant just mod in. 
and its kinda fucking with me ngl i can never get that no matter how hard i try 
the page didnt load properly 
www.youtube.com
www.youtube.com
Thank Inanna the Bethesda quality is still intact 
www.youtube.com
i feel like someone did this joke before, ah well  btw
for all the libs lurking in the walls 
