iiinova — where your digital self keeps evolving

Lil AshkeNazX @lilashkenazx.bsky.social · 13/02/2026

The people who needed a separate halftime show are the same people who needed a separate water fountain

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Reposted by Lil AshkeNazX

DSP💙#🟦✡️ @drawstickpeople.bsky.social · 10/02/2026

Erasing Jewish people from history, Wikipedia style

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Lil AshkeNazX @lilashkenazx.bsky.social · 24/01/2026

Dinner last night was sweet potato caramelles with sun-dried tomatoes, toasted pinoli, and browned butter. The caramelles are fun to make. They look just like little candies. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 22/01/2026

For dinner last night I made homemade pappardelle with pesto for Dave. It’s his favorite. I dropped the oil in the pesto down to 5 tablespoons, which gives you a firm paste, not a sauce. Then I emulsified that with some of the starchy pasta water to form the sauce. 🍽️

Pasta
Serves: 3
Ingredients
225 g A/P flour
15 g vital wheat gluten
2 eggs
1 egg yolk
138 g Water
1 tsp salt
11/2 tbsp charcoal (for black pasta)
Instructions
2
3
4.
8
9
Place a small bowl on a scale and zero it out.
Weigh the flour, then zero the scale out again.
Add egg and egg yolk(s). Do not zero out the scale.
Add enough water to reach the stated weight.
Mix to combine.
Knead for eight minutes.
Allow to rest for an hour before rolling out.
Shape into whatever shape you want.
Allow to dry for at least 15 minutes.

Basic Pesto
Serves: 4
Ingredients
2 c. tightly packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 cup pine nuts
3 cloves garlic, chopped
1/2 cup Parmesan, finely grated
Kosher salt
Instructions
In a food processor, pulse basil, oil, pine nuts, garlic, and a
large pinch of salt until smooth.
Transfer basil mixture to a medium bowl and stir in Parmesan;
season with more salt, if needed.
3
Make Ahead: Pesto can be made 1 week ahead. Store in an
airtight container and refrigerate.
NOTES

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Reposted by Lil AshkeNazX

icookfood2023.bsky.social @icookfood2023.bsky.social · 26/12/2025

Leftist, saying the quiet part out loud.

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Reposted by Lil AshkeNazX

Sailor Michael @sailormichael.bsky.social · 14/12/2025

Hey, I might be overstepping might boundaries but that terrorist attack in Australia has something to do with online rhetoric too. The antisemitic behavior is overwhelming everywhere. Maybe tone it done a bit and pay attention to what you are saying. What you say online can and will harm someone

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Reposted by Lil AshkeNazX

HR Lady Politics enjoyer (He/Him) @ryanabt.bsky.social · 12/12/2025

If you’ve heard the “the Nazis got their ideas from the US segregationists” I beg you to please stop. This is both false and it minimizes historical European antisemitism in a misguided attempt to emphasize the nature of US anti-Black racism. It’s horrific without comparison to Nazism.

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Lil AshkeNazX @lilashkenazx.bsky.social · 08/12/2025

Dinner last night for Dave’s birthday: rack of lamb, horseradish-sour cream smashed potatoes, roast asparagus with home made bacon, cranberries, and almonds, and for dessert a moelleux au chocolat. I make a different chocolate cake every year for him and it’s always a surprise. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 07/12/2025

Dinner last night: spaghetti and meatballs. I know the plate doesn’t look like much, but it was delicious. This six hour sauce recipe I’ve been using is phenomenal—rich, dark, packed with umami. The meaballs came out perfectly too. I put 15g of vital wheat gluten in the pasta dough. Great texture. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 04/12/2025

Dinner last night was pollo guisado. It has a great nutrition profile. An 8 oz serving has 271 calories, 20g protein, 12g fat, and 17g of carbs. 🍽️

Pollo Guisado
Serves: 2
Ingredients
For the Chicken:
1 whole chicken (about 5 pounds), cut into 10 pieces (See note)
5 teaspoons Diamond Crystal kosher salt ; for table salt, use half as
much by volume
For the Sauce:
1 (6-ounce) can tomato paste
5 medium cloves garlic
5 dried árbol chiles (5 g), stems removed
3 whole cloves
1 tablespoon chicken bouillon powder
2 teaspoons whole black peppercorns
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon dried marjoram or Mexican oregano
1 teaspoon dried thyme
1 quart (960 ml) homemade chicken stock or store-bought low-sodium
chicken broth
For the Guisado:
2 tablespoons (30 ml) olive oil
1 small white onion (6 ounces; 170 g), cut into 1/4 inch dice

inch dice
3 plum or Roma tomatoes (about 12 ounces; 340 g), cut into 1/4
1 teaspoon Diamond Crystal kosher salt, plus more to taste; for table
salt, use half as much by volume
2 russet potatoes (about 20 ounces; 580 g total), peeled and cut into 1-
inch pieces
4 carrots (about 10 ounces; 280 g total), peeled and cut into 2-
inch pieces
For Serving:
Crusty bread
Fresh cilantro leaves
Instructions
Sprinkle chicken pieces evenly all over with 5 teaspoons
kosher salt and transfer to a large plate. Refrigerate,
uncovered, for at least 30 minutes and up to 24 hours.
Meanwhile, in a blender, blend tomato paste, garlic, chiles,
cloves, chicken bouillon powder, black peppercorns, paprika,
coriander, cumin, marjoram, thyme, and chicken stock until
smooth, scraping down sides of bowl as needed, about 1
minute. Set aside.
In a large stock pot or Dutch oven, heat oil over medium. Add
half of the chicken pieces, skin-side down, in a single layer,
and cook undisturbed until skin is light golden, about 6
minutes. Transfer to a plate. Repeat with the remaining pieces
of chicken. Do not clean pot.
Add onion, tomatoes, and salt to now-empty pot. Stir to coat in
rendered chicken fat. Cook, stirring frequently, until onions
begin to soften, about 2 minutes.

5
Add chicken carcass ( the remaining backbone and any
bones after breaking down the chicken), if using, and seared
chicken pieces to pot. Add blended sauce to pot and, using
tongs, flip meat and submerge to ensure it is thoroughly
coated. Bring to a simmer over medium heat and reduce to
low. Simmer until white meat registers 160°F (71 °C) with an
instant-read thermometer and the dark meat registers 175 to
185°F (70 to 85 °C), about 30 minutes. Use tongs to remove
chicken pieces as they reach temperature and transfer to a
clean plate or bowl.
Bring pot with remaining sauce to a boil over high heat, then
reduce to medium-high to maintain a simmer and add
potatoes and carrots. Cook, stirring occasionally, until
vegetables are fork-tender and sauce has a velvety
consistency, 12 to 18 minutes. Return chicken pieces to pot and
simmer until chicken is coated and heated through. Season
with salt to taste. Serve with crusty bread and cilantro.

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Lil AshkeNazX @lilashkenazx.bsky.social · 04/12/2025

I finally smoked the bacon that has been curing in my upstairs refrigerator. It came out really good. It cooks differently than store bought bacon and I’m still figuring out how to cook it. Gave a pound to Miss Michelle next door. I like to take her a care package now and again. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 04/12/2025

Dinner night before last was cajun gumbo. I was out of gumbo filé but it was good without it. Only 312 kcal per 8oz serving, plus another 100 or so for 1/2 cup of rice. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 04/12/2025

Dinner a couple of nights ago was twice-cooked pork. This stuff is addictive. I ate too much, and I am extremely disciplined in my diet ordinarily. I weigh everything and count every macro. Couldn’t stop eating this. Bad David. Bad, bad David. 🍽️

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Reposted by Lil AshkeNazX

Lil AshkeNazX @lilashkenazx.bsky.social · 28/11/2025

Queer Holocaust educator here. Nazi persecution of queer people primarily targeted gay & bi men and transgender women, and it didn’t manifest in the form of mass murder. Queer people were not usually sent to death camps, nor were they shot en masse.

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Lil AshkeNazX @lilashkenazx.bsky.social · 26/11/2025

Dinner last night was Tom Kha Gai (chicken, lemongrass, and coconut milk soup), Nam Tok (waterfall beef salad), and Pad Ka Prow Gai (stir fried holy basil chicken). I forgot to take pictures but fortunately a guest took a couple. No pic of the Pad Ka Prow Gai, but these are the soup and salad.

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Lil AshkeNazX @lilashkenazx.bsky.social · 25/11/2025

Dinner night before last: pepperoni pizza. I’m still working on perfecting my crust. It was a bit too thick for me. I reduced the protein in the flour so it rolled out better, but there was just too much of it. It looked fine on the pizza peel, but it rose significantly in the oven. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 25/11/2025

Dinner last night was French dip sandwiches. Nicely crusty homemade baguettes, naturally, with ribeye roast, provolone, caramelized onions, and Dijon mustard. Delish! 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 20/11/2025

This is a solemn day. This date exists because too many lives were cut short for no reason other than fear, ignorance, or hatred. There is a long record of violence against transgender people. Every one of them had a name, a family, and a story.

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Lil AshkeNazX @lilashkenazx.bsky.social · 17/11/2025

I’m serving steak tartare tomorrow night, and these baguettes are now little crisps to scoop it on. I wasn’t happy with the crust, but they were properly chewy and had great flavor due to 24 hours of cold fermentation. Since they’re now crisps, the subpar crust doesn’t matter. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 14/11/2025

Dinner last night: shepherd’s pie w/ a side salad. I lowered the butter content of the potatoes to reduce the fat and calories this time, and they were too dry. Will have to try to find some amount of butter that’s lower than the original recipe without sacrificing flavor or moisture too much. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 08/11/2025

Gateau Invisible aux Pommes 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 08/11/2025

Dinner last night: homemade farfalle with my six-hour slow roasted tomato sauce and italian meatball. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 08/11/2025

Dinner night before last: ancho-crusted ribeye with charred corn. Simple, easy, delicious. 🍽️

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Reposted by Lil AshkeNazX

Alexander Hamizdat 🇵🇷 @alexhammy209.bsky.social · 07/11/2025

Ok but we don't trust the young Dems on civil rights. We can hardly trust them not to have literal Nazi tattoos

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Lil AshkeNazX @lilashkenazx.bsky.social · 06/11/2025

This isn’t even an exhaustive list. American history has not been the same for everyone. For African Americans, American history is a 400-year-old story of enslavement, disenfranchisement, and murder that continues to this day.

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Lil AshkeNazX @lilashkenazx.bsky.social · 04/11/2025

Dinner tonight was bacon-wrapped filet mignon au poivre, asparagus with roasted peppers and almonds, and honey-ginger roasted carrots. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 03/11/2025

OMG this is a wild thing to say.

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Reposted by Lil AshkeNazX

K.C. Clyburn, Author @kccomplainsalot.blacksky.app · 01/11/2025

When Black people say that we built this country for free, we mean it. the United States of America would not exist without the work of the enslaved. The whole capitalist foundation of this country is steeped in racism and slavery.

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Lil AshkeNazX @lilashkenazx.bsky.social · 01/11/2025

Dinner for tonight will be Dan Dan Noodles. I was thinking Chongqing Noodles, but I changed my mind. Oh, and I have some Sichuan dumplings aka Zhong dumplings in the freezer. I always make a bunch and freeze some. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 31/10/2025

Dinner last night: ricotta ravioli in a browned butter sage sauce with a Caprese salad, all from scratch. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 29/10/2025

OTD in 1897, Paul Joseph Goebbels was born in the small town of Rheydt (today a borough of Mönchengladbach) in the Rhineland. As Reich Minister for Public Enlightenment and Propaganda (1933–1945), he was Hitler’s voice to the world. 🧵

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Alissa McLean @alissakmclean.bsky.social · 27/10/2025

There are seven other candidates besides him and Mills. You do not need to debase yourself for a guy you never heard of before last month.

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Lil AshkeNazX @lilashkenazx.bsky.social · 25/10/2025

This is the cheesy cornbread I made to go with the enchiladas I made last week. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 25/10/2025

Ten years ago today I completed my conversion to Judaism. It was a process that took several years. It ain’t easy. But it was one of the best decisions of my life. I finally found a spiritual home, and the Jewish people have welcomed me with open arms. I love being part of Am Yisrael.

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Lil AshkeNazX @lilashkenazx.bsky.social · 22/10/2025

Dinner last night was enchiladas rancheras, made with the carnitas I made the night before, doused with a good splash of mojo criollo. On the side are lime-cilantro rice, elote, and cheddar-jalapeño cornbread. All from scratch, natch. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 21/10/2025

OMG this is so spot on I want to laugh…but it really isn’t funny.

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Lil AshkeNazX @lilashkenazx.bsky.social · 14/10/2025

Good question! If Black people are so inferior, why do some non-Black people feel so threatened? I think Black excellence threatens them because subconsciously they feel inferior, not superior.

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Lil AshkeNazX @lilashkenazx.bsky.social · 14/10/2025

Baruch atah, Adonai Eloheinu, Melech haolam, shehecheyanu, v'kiy'manu, v'higiyanu laz'man hazeh

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Lil AshkeNazX @lilashkenazx.bsky.social · 10/10/2025

Dinner last night: sous vide ribeye roast with demi-glace, fondant potatoes, Balsamic glazed Brussels sprouts with bacon, and slow roasted tomatoes with mozzarella. 🍽️

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Lil AshkeNazX @lilashkenazx.bsky.social · 09/10/2025

Dinner tonight. My friend Ari the personal trainer is coming over for dinner.

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