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Joined 2 years ago
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Cake day: August 3rd, 2023

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  • I’m trying to understand this point. I’m in a purple state. By definition, that means that we’re on the cusp of being either democratic EC votes or republican EC votes, as well as senators, governors and other state-level offices.

    One of the (minor, but still there) reasons I haven’t moved is because my vote actually matters here. If I moved to a solidly blue state, I would be removing a blue vote and making my current state more red.

    One of my largest fears is that we continue sorting all the democratic voters into a small handful of blue states and lock in a permanent minority in government due to how we allocate EC votes and allot power in the Senate.

    If anything, we need the people in deeply blue states to migrate out into other places and help push our country towards actual balance. If we took 2% of the 2024 democratic Californians (9m Kamala votes vs 6m Trump, 2% of the 9m is 180k, and we could easily do this several more times) and they moved to a low-population red state like Wyoming, Montana or North Dakota (spot checking 2024 vote counts), they would have no EC impact in California, but would have guaranteed Senate seats and EC votes. They would also have huge power in their new local and state government, since the total republican vote count majority was less than that tiny portion of California.

    I know this is a simplistic way of looking at the numbers and not the humans, but blaming someone in a red/purple state for staying there is just not helping.


  • In defense of gluten-free-bread producers… the thing that makes bread good is gluten. it’s the glue that holds all the bread together, hence the name.

    Gluten-free bread is just individual carbohydrates that are close enough together to be called a dough, but don’t actually like each other and will peace out given the smallest chance.

    I’m sure there is some chemical or product that will stick these things together enough to be bread-like, and also not trigger side effects for gluten-sensitive folks, but it probably causes cancer or something worse.

    Side note: my wife likes UDI’s ancient grain gluten free bread, which is stored frozen. It makes the fucking best croutons you’ve ever had: let it warm up, spread to go ‘stale’ and then chop, season and toast. heavenly. The croutons “melt”, likely the lack of gluten, but still have a crunch before they get wet in your mouth.