Joan's Journal

I finished Parade of Horribles earlier but I totally need to read it again because there's some stuff I don't think I actually understood. ( spoilers )

There were also definitely things I meant to highlight so I could talk about them but then I didn't and now my brain is just !!!! about everything, so I need to reread at a slightly slower pace.

We interrupt this post because I need to complain about some umpiring in this Mets-Tigers game - Baty didn't even touch his helmet and the umpire says he challenged the call (and lost, so the Mets are out of challenges) and they showed the replay and his hand stops at eye-level - he never touches his helmet! Ugh. That is some bullshit.

Anyway! Overall ( spoilers )

Oh, now this umpire just fucked the Tigers on a pitch clock violation, so I guess it evens out? Idk idk.

One last DCC thing: ( I guess this is obliquely a spoiler )

Again, anyway, I will reread and then have more to say, I'm sure. Right now, my brain is soup. However, one thing I will always remember is ( spoiler )

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Yesterday, I made both these and these lemon cupcakes. I did both with a whisk and I liked that they didn't require the stand mixer.

The first ones were quite different than a typical lemon cupcake recipe - they had ricotta and honey in them, and I used this fancy lemon honey I had and I think that was a mistake. The cupcakes domed brilliantly, but had a weird aftertaste I did not like and the only thing I can think that could cause it was that honey. I otherwise used sour cream instead of creme fraiche, and olive oil for vegetable oil, but neither of those things should have caused the weird aftertaste. So maybe I'll eventually work my way back to that recipe (chosen because I have ricotta in my fridge that needs using up) and use clover honey and see how they are.

I think the second recipe is going to be my go-to for lemon for now. The batter is a super weird texture - it looked like curdled custard, or maybe bad cafeteria scrambled eggs - but the cupcakes are moist and lemony, though I guess the real test will be how they taste tomorrow, since if I'm taking them to work, I'll bake them on Sunday and bring them to the office on Tuesday, so they have to be good for that long. I made this strawberry cream cheese frosting this afternoon, but it wasn't stiff enough to pipe (not a euphemism) since I only used 2 cups of powdered sugar (and still think it is pretty sweet), so I just dipped the cupcakes into it. (I also did not make strawberry puree, I used 3 tbsps of seedless strawberry jam instead.) The tang of the cream cheese goes well with lemon and also helps cut through the sweetness of the frosting, so it worked pretty well, I thought. Next week, though, I plan to make strawberry Swiss meringue buttercream, which is much less sweet. We'll see how it goes.

I also tried to make homemade bbq sauce but I did not like how it tasted at all, so I didn't use it. Next time maybe I will try something that has no tomato base at all. Regardless, I cooked both racks of ribs and they were delicious and I will be eating ribs all week. I also made my own cole slaw dressing again, and this time I liked it better because I added onion and garlic powder - it is mind-boggling to me that the recipe doesn't include that and the first time around I just let it go but come on. Season your food!

So this weekend was delicious but so fucking messy - I ended up with egg yolk, bbq sauce, frosting, lemonade, and hot pork juice (not a euphemism!!! the ribs cook for 3 hours wrapped in foil and then for the last hour you take the foil off and it is a precarious situation!) on my shirt, but not all at the same time, thankfully.

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Since I know you all enjoy my ridiculous grocery delivery stories, this week boneless pork country ribs were on sale for $3/lb so I ordered 2 lbs for approximately $6. I figured I'd put one package in a pot of sauce on Sunday, and freeze the other for some later date.

Instead, I received SIX POUNDS of baby back ribs for TWENTY-EIGHT DOLLARS. For those of you playing the home game, that made my grocery bill today $22 more than expected. That's just nuts. Also, since I was planning to put the boneless ribs in sauce, I did not purchase any bbq sauce, so now I guess I can try to make my own. I thought about doing Chinese bbq ribs instead, because I do have all the ingredients for that, but the racks are too big to put into a container to marinate. I might be able to cut them into smaller slabs and marinate that way, but that seems like a lot of extra work I was not planning on this weekend, since mostly I planned to test out a couple of new lemon cupcake recipes.

I think I mentioned that one of my co-workers requested vanilla cupcakes with strawberry frosting next time I'm in, and I thought I might also do lemon cupcakes with strawberry frosting since there will be a lot more frosting than cupcakes.

Anyway. I found a bbq sauce recipe that doesn't include ketchup - I tried one that did once and did not care much for it - so maybe I will do that. I also have a bag of cole slaw, so I'll make the dressing for that as well, and see how it all goes.

In better news, the Knicks just went up 3-0 on the Sixers in round 2 of the playoffs. Bing bong!

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dear co-workers,

there is no need to text or call after 5 pm to schedule a meeting that is two weeks away (I already sent you my boss's availability and am holding those times, which I told you) or ask to be emailed some documents that 1. you should already have by nature of your position, and 2. you don't need to look at until tomorrow anyway. nothing is on fire! there is absolutely no reason this could not have waited until tomorrow.

no love,

me

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I can't remember where I first heard about Russian buttercream, but I finally decided to try it out to see how it works. It is super simple: you whip 2 sticks/226g of room temperature butter until it is pale, add a pinch of salt and a tsp of vanilla, and then whip in a can of sweetened condensed milk a quarter of the can at a time. I knew it would be sweet (though not quite as sweet - or gritty - as American buttercream), and I knew it might have a caramel type of taste, so I chose to try these brown sugar/cinnamon cupcakes that are supposed to be filled and topped with salted caramel. Needless to say, I did not bother with all that. The cupcakes are not too sweet and the cinnamon helps cut through the sweetness of the frosting, so I think it works as a pairing.

The frosting did curdle, though (pic). I think maybe whipping it so long (I had to do it for more like 14 minutes than 5 - 7 to get it light) raised the temperature too much. There are tips on how to fix it, but since it was just an experiment and no one else is going to see them, I didn't bother. The frosted cupcakes are in the fridge, and I'm sure that will help. If you're looking for a super easy, pipeable frosting, this could be the one for you!

I also made myself a plate of nachos for dinner, and they were delicious but super messy, so not the best idea when I eat dinner on the couch every night.

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I meant to have the recs update done earlier, but I fell asleep and then I had to make dinner etc. etc. But it is done now:

unfitforsociety has been updated for April 2026 with 14 recs in 4 fandoms:

* 10 Heated Rivalry
* 1 The Pitt
* 2 Batfamily and 1 Batfamily/Avengers crossover

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Today's poem:

If your mirror breaks
by Joy Kogawa

if when you are holding a
hand mirror when you are
sitting in the front seat of a car
and the mirror breaks
you must stop everything quickly
step on the brakes
leap from the car

if when you are holding in
your arms a mirror and you
feel the glass sudden in your veins
if your throat bleeds with
brittle words and
you hear in the distance the
ambulance siren

if your mirror breaks into
a tittering sound of tinkling glass
and you see the highway stretch
into a million staring splinters
you must stop everything gently
wait for seven long years
under a sky of whirling wheels

if your mirror breaks
oh if your mirror breaks

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And that's a wrap on National Poetry Month 2026!

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