So this morning, along with a few other members of staff, I was filmed for a Diversity and Inclusion video for Ada Lovelace Day at work. Very positive experience, and I was wearing my rainbow chain mail necklace made by the wonderful Rosemary Warner, and a safety pin, which I had to explain the meaning of to the two peeps doing the filming. We all of us read the same script, and they are going to paste it together with each of us saying one sentence at a time. The script was not just about gender, it also mentioned age, skills, sexual orientation and physical ability among other things (I cannot remember the entire list). I was very happy and proud to take part.
This is a fusion recipe from a rather bland “just stuff it with ricotta” recipe I saw, David Scott’s “The Peniless Vegetarian”, and my own mutations on those themes.
I can’t give you exact quantities, just make a little more than you will make the hollowed mound (grin), and the rest will make an excellent pasta sauce.
For an average sized butternut squash, you will need:
1 onion (I prefer red)
3 cloves of garlic
1 capsicum pepper (I prefer green, my ex- preferred red)
Some red lentils
Optional green or brown lentils for texture and flavour. I used some puy
The lentil quantity is hard to estimate, but I ratio 4 red to 1 optional.
Roughly one handful of chopped mushrooms – i.e. when chopped, it is one handful
1 tin tinned tomatoes
Some tomato puree
A generous amout of garam masala – garam masala is what brings out the flavout in lentils
Optional chilli – if using chilli, I recommend fresh of course.
Optional Balsamic vinegar
Preperation of the Squash
1. Cut the butternut squash in half, length ways. This is very hard, you will need a good large knife, and may require you jumping up and down into the air. This is the second most hard of the procedure.
2. For each half, scoop out the seeds, and pare back the bowl till it is no longer overly fibrous. Discard this, or find a use for the seeds.
3. For each half, scoop a channel of the softer flesh up from the baisin up near the top. This has to be done by feel, is hard and thankless work. Also experimentation required. Reserve this flesh.
Preperation of the Filling
This is just basically a nice lentil sauce that can be used with pasta, rice, toast etc.
Important: this is not a stir fry, but a largish, heavy bottom pan is recommended.
1. Finely peel then chop the onions and the garlic. Chop the chillis if used (I am a chilli gal). Please observe Chilli Protocol
2. Wash and chop the pepper and mushrooms. Not finely diced, but not crudite-sized slices. Remember that peppers shrivel down a little, mushrooms a lot.
3. Start frying the onions for a while in some oil (I prefer olive, but others are acceptible), until they just about to go translucent. Then add the garlic and optional chillis until the garlic is just cooking nicely.
4. Add the spices, turn over until all the containts of the pan are covered, and cook for another 30 seconds or so. Then add the tinned tomato, and then add half a can of cold water water which rinsed the tin out with. Stir this around, and make sure it is now at just at a simmer or pre-simmer.
5. Add the lentils. You want 0.5-1 cm of water above the lentils when you have added and stirred. Let these cook and expand for about 5 mins, stirring all the while, all the lentils will stick to the bottom.
6. Add the pepper, mushroom, reserved squash flesh, and optional dash of balsamic vinegar, and half a tea spoon of marmite. Cook and stir until the pepper goes soft. This is the hard part. Add boiling water if really too thick, or some tomato puree if too thin. There is no hard science to this, you want at the end of 10 minutes or so something resembling the thickness in texture of a stiff bolognaise sauce.
1. Have a baking tray. Whether you prefer to grease, line with foil, or line with baking parchment is up to you. I prefer baking parchment.
2. Stuff those two halves of butternut squash with that sauce you made. It should make a mound of about 1cm about the level. If you feel extravagent, and are not vegan, sprinkle a little grated cheese on top.
3. Place in a pre-heated oven of 200oC. Cooking time should be about 20 mins, but larger ones take longer. The “acid test” is to briefly take them out, and prod the lower side with a fork. It should go through the skin with little resistance.
When ready, serve. It’s really a dish in itself, but some people might like a bit of salad, or maybe a light green risotto.
 Chilli Protocol: Declare to all present that chillies are being chopped. After chopping chillies, immediately wash hands thoroughly. Do not touch in the area of eyes or genitals until hands are washed. Declare to all present the chilli protocol is finished.
On the 13th of May this year, I legally became Lucy Wayland. I’d been living as a woman full time a couple of months before that, but that is when two dear friends witnessed my name change. I am going to post about the whole experience when it is finally into the completion zone.
However, this last weekend just gone, I was helping out with the Cambridge (UK) MiniDebConf. I was mostly gophering and front-desk-helpering, with side orders of beverages, so I missed most of the talks. Which is not the point.
I met nearly everybody at the conference. Many of them knew me as Jon, a goateed man. I was there as Lucy, a woman. And nobody batted an eyelid.
- Not a single person used my old name
- Not a single person mis-gendered me
- Not a single person referred to my transition
The only time I had to produce my Deed Poll out was for keysigning, as I still do not have photo ID with my new name on. I proffered it along with my passport, so there was no embarrassment.
I know other people within Debian have gone through the same process. However, I just have to say how wonderful it is, to be accepted just that way.
And hence the title of my article. Our differences bring us together. So many different people from so many different cultures came together, wanted to create, and my change of gender was just irrelevant.
And that’s how it should be.
I am a transgender woman. I am open about this.
Hear me Germaine Greer.
I want that smelly, hairy vagina.
I would have that transplant if I could.
I don’t want to procreate, which is why I got vasectomied.
But don’t deny me my rights.
I want that hairy, smelly vagina.
I would actually take the agony of period pain.
You are an out-dated dinosaur.
I am a woman.
You deny us.
You don’t know us.
So, gentle readers, remember this blog post?
Well, this New Year, I made the decision. I am going to transition. I have a sympathetic GP, a massively understanding employer (ref: Sophie Wilson), a large number of friends at various stages. Now was the time.
I will still be Aardvark of Fnord. I will still be the same person. Just the physical aspects and the real-life name I answer to will change. For the moment, I am still Jon in public, but when I have certain things in place, I will be Lucy full time.
I have a problem with children. I want to make it immediately clear that the problem is MINE, not anybody else’s problem.
When a baby cries, or when a child cries in either pain or excitement, it causes me physical pain. Something is wired up wrong inside me. These noises, to me, feel like somebody is stabbing me in the center of my head with an abalating red-hot probe, and then I get sympathetic pains in my chest. If the noises are particularly loud, I then get pains in my arms and legs, almost identical to sciatica.
This causes me a lot of upset, but not just in the ways that you think. When I fly long distance, and there are screaming babies or children, I can block those out with headphones.
What really distresses me is the friends I can no longer visit or socialise with. I can no longer visit my sister, as she has two young children. Several of my closest friends from university, I only see at LARP events when they do not have their children with them.
I want to re-iterate, that this is a problem with ME, not those people who quite normally wish to have children. But I hope people do understand why I have to run away.
I once did a curry cooking course with Mr Ali, of the http://kushibalti.wordpress.com/ fame. The most important thing I learnt was “make your own garam masala”. A few people have asked for my recipe, and here it is:
- 5 parts coriander seed
- 5 parts cumin seed
- 3 parts mustard seed
- 1 part de-shelled black cardamom
- 1 part de-shelled green cardamom
- 1 part fenugreek seed
- 1 part fennel seed
- 1 part caraway seed
- 1 part cinnamon bark
Put all in a heavy saucepan and toast on a high heat until the coriander and mustard seeds are popping nicely, shaking or stirring so that the seeds don’t burn. Allow to cool, then grind.