Episode 44: Big Fat Gay Holiday

The boys continue with mail from chasers about their coming out experiences, as well as a look at the controversy surrounding Lizzo’s detox & diet culture. We also do a deep dive on Santa and what he represents for chubs and chasers. Oh! And our favorite holiday recipes!

Pop Culture: Naughty List Edition

• Refinery 29 | Lockdown, Loungewear & Double Standards For Plus-Size People

• NY Times | Store Accused of Fat Shaming for Calling Large-Size Women’s Clothing ‘Rotten’

Lizzo Watch / A Lizzo Carol

• The Detox Drama ( Part 1 Part 2)

• The Detox: Fast Weight Loss w/ JJ Smith

• Lizzo's Response

• Bitch Media | No One Can Escape Diet Culture- Not Even LIzzo

Our Favorite Holiday Recipes

• Martha Stewart | Amy Sedaris’ Lil’ Smokey Cheese Ball

• Alton Brown | Aged Egg Nog

• What’s Cooking America | Indian Pudding

• Perly's Chocolate Silk Pie

  10" pie crust, baked (basic butter or lard pie crust, not graham cracker or cookie)

  Pie Filling Ingredients

  3 oz. unsweetened baking chocolate, melted and cooled

  ½ lb unsalted butter, room temperature, softened (not liquid or separated)

  ½ lb confectioner's sugar (or 2 ¼ cups sifted)

  ¼ tsp vanilla extract

  Pinch of table salt (finer grains will incorporate smoother)

  4 cold eggs

  Chantilly Cream Ingredients

  Whipping cream

  Confectioner's sugar

  Vanilla extract to taste (¼ teaspoon)

  1. With a stand mixer, beat butter until creamy. (If your kitchen is warm, use a chilled mixing bowl.)

  2. Add sugar, mix to combine, then add vanilla and salt.

  3. Slowly add melted chocolate (make sure it's not hot).

  4. Then add cold eggs one at a time, whipping thoroughly each time until fully combined and silky.

  5. Spread filling into pie shell & refrigerate for at least 2 hours.

  6. Spread or pipe thick layer of chantilly cream on top (powdered sugar, heavy cream, and vanilla beaten until stiff peaks emerge - not too sweet).

  Serve cool and enjoy! Remember to refrigerate any leftovers.