This Week in Lady Reads

We’re all pretty worn out from the terribleness in the news this week, so I found a lot of fun stuff to cheer you up before the weekend. (But there’s a little bit about the terrible stuff, because it’s important and I don’t feel right completely ignoring it all. Sorry!) Come on in for the latest on Rachel Dolezal, Charleston, and funny celebrity shit. Read More This Week in Lady Reads

Friday News Bites: Charleston Shooting, Rachel Dolezal + More

So much has happened this week, primarily centering around one story: Race in America. We started out with the ridiculousness that is Rachel Dolezal and ended with the tragic church shooting in Charleston, South Carolina. Let’s get started.

Read More Friday News Bites: Charleston Shooting, Rachel Dolezal + More

Unwelcome Home

It just hit me. My grandpa’s 90th birthday is fast approaching. My mother has been doing her motherly things and has planned a grand escape for the family. She rented a whole section of cabins on Lake McDonald in Glacier Park. It is one of my papa’s favorite places. All of the family has been invited to this big party. Both of her brothers and their spouses will be there, as will all of their children. I, the disappointment, will not. I am unwelcome.  Read More Unwelcome Home

News in Asia Special Edition: The Trans-Pacific Partnership

So there’s been a bit of a kerfuffle about the Trans-Pacific Partnership, the massive trade deal that President Obama is trying to push through Congress. Read More News in Asia Special Edition: The Trans-Pacific Partnership

Reducing Food Waste: Leftovers and Ingredients

For some reason, I seem to be the only person to consume leftovers on a regular basis in my household. If I don’t remember, things are placed in the fridge, not eaten the next day, and by the time I remember them, I’m worried that they have gone bad and I’m not sure when we ate them, so they get tossed. It’s wasteful and it’s also frustrating, because if I bother to cook it, dammit, I expect it to be consumed by my admiring public. Read More Reducing Food Waste: Leftovers and Ingredients