The Curbside Prophet

My name is Alyssa Mae.

I am a mid-twenties avid intersectional feminist, advocate, fighter, counselor, and friend. I will be graduating from Bucknell University in May with degrees in Psychology and Women’s & Gender Studies. I work with survivors of sexual assault and other trauma, and I fix computers for a living.

I often blog about what it is like to live at the intersections of a few different mental illnesses, queerness, and sexuality, along with posts about sexism, racism, rape culture, and LGBT rights. There is a trigger warning for these on my entire blog. You will see posts about depression, eating disorders, PTSD, panic disorder, and fat activism. This has been my safe space for four years now, and I reserve the right to ask you to leave it if necessary.

Welcome to my life.





Recent Tweets @mizzlyssamae
Take the Cake

jcrew:

when our email-metrics extraordinaire (and baking know-it-all), Carolyn,
brought in her signature sweet treat, it was love at first bite. after a little
convincing, she finally divulged her secret ingredients…bon appétit!
What you’ll need:
1 box Pillsbury Funfetti® cake mix
1 cup water
1/3 cup oil
3 eggs
1 can vanilla Funfetti icing
Sprinkles
1 bag semisweet chocolate chips
How to make them:
1. Mix Funfetti batter and bake according to box instructions.
2. Let cake cool for 30 minutes.
3. Using a fork, crumble cake into a bowl, then stir in 3/4 can of icing and mash together.
4. Roll the mixture into golf-size balls of dough and space evenly on a baking sheet lined with parchment paper.
5. Refrigerate for a few hours (or overnight) to solidify.
6. Melt the chocolate chips in the microwave (about 1 minute) and stir.
7. Evenly coat each piece of chilled dough with the chocolate.
8. Cover with sprinkles.
9. Refrigerate again for 3 hours to harden.
Enjoy!
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    when our email-metrics extraordinaire (and baking know-it-all), Carolyn, brought in her signature sweet treat, it was...
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    baking
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    Jack we must make these
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