Jack Monroe #17 The shed is dead, shaved her head, on the beg for a left-hand Smeg

[Breakdance Badass]

I was filling in an application form for a thing a few weeks ago and had to give my social media profiles and the idea of being seen through a strangers prism made me uncomfortable. Even the idea of Googling my own name freaks me out as I don’t really want to be confronted with myself, let alone anyone’s opinion of me (not that I expect there to be any out there, but even if I had spent the last decade carving out any degree of fame I can’t envision a time when I think it’d be wise to do that). What good does anyone (JM, SH, MOD) think it could possibly do unless you have either a very thick skin OR a view of yourself that is so overinflated/fragile that makes you need to challenge a tiny proportion of people that don’t think you’re quiet as great as you do?

You mean you aren’t really @Betty Neumar risen from the dead

 

[Saturn.]

Has Mrs J actually gone then? I noticed she doesn't retweet Jack anymore. Oh and here's the rant for anyone who missed it. Bad quality as I did it quick.

I don't get the point of posting and then deleting minutes later - it serves no purpose. Either ignore the ignorable source, or take it on if you feel it unjust.

 

[Raker]

You don't havetocomehere

Or if you do insist on reading this,why don’t you just pause for a moment and consider the same thing that’s being said about your.own.words over and over, and maybe, just maybe, reflect on that. In your inside voice, not on Twitter, obvs

 

[Harrybosch]

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Gosh, how does she come up with these completely new inventions? So controversial.

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Also popular in Germany. Chicken broth, egg noodles and egg as described above. And probably versions of this in most of central Europe.

 

[Betty Neumar]

Did you pop your username down for here on the form?

No, but if I ever need to demonstrate how many times I can use the words ‘horse’ and ‘spunk’ for hilarity I’ll totally be referencing it

 

[MarmiteExtract]

I don't get the point of posting and then deleting minutes later - it serves no purpose. Either ignore the ignorable source, or take it on if you feel it unjust.

I also wonder if she posts those swiftly-deleted tweets just for Tattle's eyes, as one of us usually catches them before they're gone.

 

[FrumpyCat]

Is there a word for the twitter version of vaguebooking?

I think it's twattering.

No idea if Louisa has left for good. But if a relationship can be broken by posts on an obscure forum, that doesn't say much for the relationship.

 

[AmberSpyglass]

I also wonder if she posts those swiftly-deleted tweets just for Tattle's eyes, as one of us usually catches them before they're gone.

I was about to post something similar, the speed with which she types out her angry bird tweet then deletes is suspect.

 

[Saturn.]

I also wonder if she posts those swiftly-deleted tweets just for Tattle's eyes, as one of us usually catches them before they're gone.

Well if she is, she is playing a pointless and pernicious game. Accept that there are dissenting views online, and crack on without damaging your career.

 

[heretoreaditall2019]

I also wonder if she posts those swiftly-deleted tweets just for Tattle's eyes, as one of us usually catches them before they're gone.

Tbh she’s welcome to make an account and come in for a chat so there’s no need for the am drams and bleeping Eminem stan letter style twitter threads, no one here would be a head to her.

Going through published articles and social posts =/= foot on neck. There’s even been a positive recipe review in recent days, that’s one for the old blog?

 

[nightfeedz]

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Gosh, how does she come up with these completely new inventions? So controversial.

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Hold the phone. Is she seriously recommending just putting eggs in a cup a soup? Like in already boiled water, no further cooking?

Maybe I’m missing something but I feel thoroughly turned at the idea.

 

[xoxo]

The egg in soup thing isn’t really a big deal, she often posts the recipe for avgolemono soup, which is rice soup with egg and lemon, and you combine the egg in the same/similar to how she described. Meh

 

[AmberSpyglass]

Hold the phone. Is she seriously recommending just putting eggs in a cup a soup? Like in already boiled water, no further cooking?

Maybe I’m missing something but I feel thoroughly turned at the idea.

The Chinese nation of chefs and recipe inventors are very grateful to her for this method of fortifying broth , didn’t you know?

 

[skintsocks]

The soup thing has turned me. And what a faff for something that sounds so rank. Just fry an egg and shove it between two slices of bread ffs! Oh and I like to call that a fried egg sandwich. You won’t have heard of it.

 

[FrumpyCat]

Hold the phone. Is she seriously recommending just putting eggs in a cup a soup? Like in already boiled water, no further cooking?

Maybe I’m missing something but I feel thoroughly turned at the idea.

Cup a soups taste disgusting at the best of times - this is the hill I am prepared to die on -, and I don't think adding a half cooked egg (although a good source of protein) would do anything to improve it.

 

[Flumps]

@Flumps
My #gifted peony has just bloomed in the last couple of days. I love it.
It actually was *gifted* to me by my ex-next door neighbour who planted it for me in my garden while I was out View attachment 135068

Lush, lush, lush.

 

[poppycat]

Lush, lush, lush.

She planted it a few years ago, it was tiny and has really spread now.
Thinking of planting some bulbs in different colours. I love them.

 

[Peachy9]

Cup a soups taste disgusting at the best of times - this is the hill I am prepared to die on -, and I don't think adding a half cooked egg (although a good source of protein) would do anything to improve it.

Thick, salty and acrid. But now... With stringy protein bits in? Like spunk, quite frankly.

 

[FrumpyCat]

Thick, salty and acrid. But now... With stringy protein bits in? Like spunk, quite frankly.

Thank you for that mental image.

 

[Breakdance Badass]

Thick, salty and acrid. But now... With stringy protein bits in? Like spunk, quite frankly.

Seems to be a LOT of her food harking back to spunk....