Title: Empty (Poem)
Author: BradyGirl_12
Pairings/Characters: Bruce/Dick
Fandom: DC Comics
Genres: Angst Drama, Holiday, Halloween, Mystery
Rating: PG-13
Warnings: Implied Violence
Spoilers: None
General Summary: Violence comes to Wayne Manor.
Original DW/LJ Date Of Completion: October 7, 2025
Original DW/LJ Date Of Posting: October 10, 2025
Disclaimer; I don't own 'em, DC Comics does, more's the pity.
Original DW/LJ Word Count: 47
Feedback welcome and appreciated.
As always, you can interpret the prompt literally or figuratively, in whatever way works for you.
Each work created for this challenge should be posted as a new entry to the comm. Posting starts now and continues up until the challenge ends at 4pm Pacific Time on Monday, October 20th. No sign-up required.
Mods will tag your work with fandom and challenge. When you've posted entries to three consecutive challenges, you will earn a name tag, and we'll go back and tag all your previous entries with your name.
All kinds of fanworks in all fandoms are welcome. Please have a look at our guidelines before you play. If you have any questions or concerns, don't hesitate to contact a mod. And if you have any suggestions for future challenges, you can leave them in the comments of this post.
Also, keep an eye out for the next ffw_social post, which will go up in the next couple of days. If you haven't joined the ffw_social comm, it's never too late to come and check it out. (Posts are locked, which means you have to join to see them.)
Thank you to everyone who participated! You're now free to post your entries to your journal or wherever else you'd like. If you're archiving on AO3, you can add your work to our fan_flashworks collection there.
This is your check-in post for today. The poll will be open from midnight Universal or Zulu Time (8pm Eastern Time) on Friday to midnight on Saturday (8pm Eastern Time).
Title: Retreat Fandom: Guardian (TV) Rating: G-rated Length: 733 words Notes: Much thanks to trobadora for read-through and feedback on an earlier version. <3 Tags: Gen, Da Qing, Napping spots, Very mild crossover Summary: Hidden in the dim reaches of the SID library, behind stacks of old case files, is a portal.
I fed the birds. I've seen a few sparrows and house finches.
I put out water for the birds.
EDIT 10/10/25 -- I did a bit of work around the patio.
EDIT 10/10/25 -- I did a more work around the patio.
EDIT 10/10/25 -- I loaded the new construction staple gun and tested it. This thing works great with very little pressure against a surface to get the staples in. :D The only drawback is that, like most tools, it is sized for a man's large hand and is awkward for me to use with my small hands.
EDIT 10/10/25 -- I got the wire mesh cut, but I clearly don't have the time or energy to finish the whole project today. Still, progress.
EDIT 10/10/25 -- I put damp sand in the bag of groundnuts to keep them from drying out.
Title: roll with it Fandom: Scream Park (mods: you can use the board game tag if we have one) Challenge: Garden Length: ~300 words
Note: Scream Park is a fun board game where you're putting together a haunted house using the bits and pieces of previous haunts, and then trying to lure VIPS to come see what you've done.
Summary: It's a half-hour to opening, and things are still going wrong.
Title: Cycles Fandom: None/original Rating: G Length: 3 junk journal pages Summary: Hope in the cycles of democracy, justice, and progress. Note: Quotes are adapted from a political coping conversation with ChatGPT. (I'm worried about getting hate for this, but I have to be honest. I would never claim something an AI wrote, least of all prose, as mine, but these lines were really meaningful for me in a time when I've been dealing with a ton of anxiety over current events.)
Hello to all members, passers-by, curious onlookers, and shy lurkers, and welcome to our regular daily check-in post. Just leave a comment below to let us know how your current projects are progressing, or even if they're not.
Checking in is NOT compulsory, check in as often or as seldom as you want, this community isn't about pressure it's about encouragement, motivation, and support. Crafting is meant to be fun, and what's more fun than sharing achievements and seeing the wonderful things everyone else is creating?
There may also occasionally be questions, but again you don't have to answer them, they're just a way of getting to know each other a bit better.
This Week's Question (courtesy of ysabetwordsmith): For those of us who do yarn crafts, what kinds of yarn do you prefer working with and why?
If anyone has any questions of their own about the community, or suggestions for tags, questions to be asked on the check-in posts, or if anyone is interested in playing check-in host for a week here on the community, which would entail putting up the daily check-in posts and responding to comments, go to the Questions & Suggestions post and leave a comment.
Whenever I have leftover pulled pork in my fridge, this easy 30 Minute Posole recipe is the only thing on my mind. It’s my budget-friendly, quick take on traditional posole, made with pantry staples and ready in half an hour. This filling, flavor-packed, comforting stew is leftovers done right. It’s a weeknight dinner you’ll purposefully make extra pork for, just so you have an excuse to whip it up again. 😊
“Don’t let this recipe pass you by. This recipe has become our “go to”. It’s so flavorful, easy and quick. Don’t forget the lime and cilantro at the end, it really makes it pop! So delicious.”
Margaret
Quick & Budget-Friendly Posole
Posole, or pozole, is a rich stew, typically made with slow-cooked pork, hominy, chiles, and lots of delicious toppings. The “posole” I made here is definitely not authentic; it’s more of a quickie stand-in for the good stuff. Kind of like ramen you buy in a 50-cent pack versus real ramen. If you want to make real posole/pozole, here is an authentic Mexican Pozole recipe from My Latina Table, so you can see what it’s really all about.
I used up leftover pork from my chili rubbed pork recipe, which helped my “quickie posole” come together really fast, so this recipe is a great way to take advantage of those leftovers on busy nights!
Recipe Tips & Suggestions
Try a different meat. Pork is the typical meat for posole, and some readers have swapped the pulled pork for leftover cooked pork chops (roughly chopped). But if you have leftover shredded chicken or beef, I say, why not go ahead and use that. I think it would be equally as delicious!
Like our chicken enchilada soup, I used my homemade red enchilada sauce as a base for this soup, which helped thicken the broth and provide a TON of instant flavor.I don’t recommend substituting with store-bought enchilada sauce as I don’t think it’ll work quite the same!
To make this recipe vegetarian/vegan, use vegetable broth and add an extra can of hominy in place of the pulled pork. Canned pinto, kidney, or black beans (drained) would also be delicious and add some protein.
Add your favorite toppings! I kept the toppings for my soup simple to keep costs low, but if you want to splurge, I think this soup would be awesome with a little shredded cheddar, pepper jack, sour cream, avocado, shredded cabbage, or thinly sliced radish, too.
Use your leftover pulled pork and a quick homemade enchilada sauce to make this super fast and easy, intensely flavored 30 Minute Posole. Step-by-step photos can be seen below the recipe card.
1½cupsshredded porkpre-cooked, (or chicken or beef) $3.79
4oz. candiced green chiles $0.88
15oz. canhominy golden or white,(drained) $1.42***
Toppings
1fresh lime $0.25
½bunchfresh cilantro$0.42
Instructions
Gather and prep all of your ingredients.
Finely dice the onion, then add it to a large soup pot along with the cooking oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent.
Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.
Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.
Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).
Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.
*The mild chili powder used in this recipe is a mild blend of chile peppers and other spices, but does not include salt.**I like to use Better Than Bouillon to make my broth to keep costs low.***Hominy, one of the key ingredients in posole, is a large maize grain that has been treated with lye or lime, which softens its outer husk and gives it a wonderfully chewy texture. You can find hominy both dried and canned, like beans, but I use the canned version for convenience. They are, without a doubt, my favorite part of this stew. However, if you can’t find hominy, you can use canned, fresh, or frozen corn in a pinch.
Sauté the onion: Dice 1 yellow onion and add it to a large soup pot along with 2 Tbsp vegetable or canola oil. Sauté the onion in the oil over medium heat until it is soft and transparent.
Although 2 Tbsp oil seems like more than needed to sauté one small onion; that amount of oil is needed to make the roux in the next step, which provides the thickening power for the soup.
Make the roux: Once the onion is soft, add 2 Tbsp flour and 2 Tbsp mild chili powder. Continue to sauté this mixture for two minutes to toast the flour and chili powder. It may be slightly dry, so stir continuously to prevent burning.
Add the sauce base: Whisk in 2 cups water, 3 oz. tomato paste (half of a 6 oz. can), ½ tsp cumin, ½ tsp garlic powder, ¼ tsp cayenne pepper, and ¾ tsp salt, until the tomato paste has completely dissolved. Allow the mixture to come to a simmer, at which point it will thicken. This is basically my easy red enchilada sauce (plus an onion).
Make the soup: Drain one 15 oz. can of hominy and add it to the pot. Then add a 4 oz. can of diced green chiles and 1½ cups of pre-cooked, shredded meat (I used pork, but chicken or beef would also work). Finally, stir in 3 cups chicken broth and heat through.
Serve: Toppings are one of the most fun parts of this dish, so I chopped up about ½ bunch cilantro and cut 1 fresh lime into wedges. The lime juice adds a really nice tart/fresh flavor to the broth. Top each bowl with the chopped cilantro and a wedge of lime when serving. Enjoy!
What to Serve with Posole
I would absolutely love this soup with cornbread on the side, so I could crumble the cornbread into the soup and soak up all that wonderful broth! A scoop of cooked rice would also be a great topper for the soup to round out the meal. I’d also serve this posole with a tostada shell or air fried tortilla chips for dipping.
Storage & Reheating
It’s recommended to use up leftovers within 3-4 days, so how long you can store this soup for will depend on the freshness of your leftover pulled pork (or chicken/beef). Keep leftovers stored in an airtight container in the fridge. This quick posole can also be frozen for up to 2-3 months. Reheat the leftovers in the microwave or on the stovetop before enjoying again. Let frozen leftovers thaw in the fridge overnight before reheating.
If ever there was a meal-worthy soup, it would be this easy Broccoli Cheddar Soup! This bowl full of colorful, chunky vegetables and a super thick cheesy “broth” is sure to leave you warm, happy, and satisfied. Unlike others I’ve tried, my broccoli cheddar soup recipe doesn’t use heavy cream and is slightly lighter on the cheese, so you still get all that creamy, cheesy goodness without feeling totally weighed down. But you can always add more cheese if you’d like! #norules.
“Tried this, and my husband said it was the best broccoli cheddar soup he’d ever had, and all three kids asked for seconds! We’re going to be adding this to our regular rotation. Thanks for another stellar recipe!”
Ashley
Hearty Broccoli and Cheddar Soup
This cheesy homemade soup is so incredibly forgiving, which makes it one of my favorite creamy soups. The ingredients are kitchen staples like butter, flour, broth, milk, and cheddar, plus onion, broccoli, and carrots. But you can swap out some of the ingredients, add more cheese, or even blend the soup if preferred…it’ll still be just as cozy and satisfying!
Recipe Success Tips & Variations
Use freshly shredded sharp cheddar for the best flavor and texture! Pre-shredded cheese contains additives that can affect the texture of your soup.
Make it vegetarian. I used chicken broth as the base for my soup because it tends to be a little more on the mild side, and the light color doesn’t overshadow the orange color of the cheese. However, you can use vegetable broth instead to make this a vegetarian broccoli cheddar soup. Just be aware that it tends to have a stronger flavor, and the darker color may darken your soup.
I dice my carrots fairly chunky, but you can dice them really small or slice them into matchsticks (like the Panera Bread broccoli cheddar soup) if you’d like.
Use any cheese you like (or a mix of cheeses). I use a sharp cheddar to impart a strong cheesy flavor into my soup, but use what you’ve got! Some readers have tried mozzarella, Parmesan, various cheddars (mild, smoked, etc), and a Mexican cheese blend.
Add even more cheese than I use below if you want your soup extra cheesy.
Want to make it spicy? Increase the cayenne pepper and use a habanero cheddar or pepper jack cheese!
This broccoli cheddar soup is supposed to be a thick, hearty soup. If you want it EVEN thicker, go ahead and use an immersion blender to blend the veggies before adding your cheese. Or if you prefer a thinner soup, add a touch more broth or milk.
This easy Broccoli Cheddar Soup recipe is chock full of colorful, chunky vegetables in a rich and cheesy broth for a totally meal-worthy soup. Step-by-step videos can be seen below the recipe card.
Dice the onion and chop the broccoli into very small pieces. Peel and slice the carrots.
Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and sauté for 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
Pour in chicken broth and whisk to dissolve the flour. Turn the heat up to medium-high and, while stirring often, bring the broth to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
Turn the heat down to medium and whisk in the whole milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back to a simmer.
Add the chopped broccoli and carrots and continue to simmer the vegetables, stirring often, for 15 minutes or until the carrots are tender.
Test a piece of carrot or broccoli to make sure it's to your desired tenderness. If not, simmer a bit longer.
Turn the heat to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted. ***
Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).
*Either fresh or frozen broccoli is fine to use. I suggest letting frozen broccoli thaw completely before adding it to the soup, and you’ll probably still want to chop it into much smaller pieces (think bite-sized, fits-on-a-spoon small).Side note: I think I’ll dice my broccoli even smaller than I’ve shown in the photos next time!**Both store-bought andhomemade chicken broth will work here. I like the Better Than Bouillon brand for a store-bought broth option. Use low-sodium broth if you’re watching your salt intake. ***Reducing the heat helps the cheese melt and incorporate into the soup. Cheese sauces can break and clump if they’re boiled too hard. Be sure to reduce the heat before adding the cheese to your soup!
How to Make Broccoli Cheddar Soup Step-by-Step videos
Sauté the onion: Start by dicing 1 yellow onion and chopping 1 lb. of broccoli into very small pieces. Peel and slice 2 carrots. Next, add 4 Tbsp butter and the diced onion to a large soup pot and sauté over medium until the onions are soft and translucent.
Add 4 Tbsp flour and sauté for 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
Add the chicken broth: Pour in 2 cups chicken broth and whisk to dissolve the flour. Turn the heat up to medium-high and, while stirring often, bring the broth to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
Add the seasonings: Turn the heat down to medium and whisk in 2 cups whole milk, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp black pepper, and ⅛ tsp cayenne pepper. Allow the broth to come back to a simmer.
Add the veggies: Now add the chopped broccoli and carrots to the pot.
Simmer: Continue to simmer the vegetables, stirring often, for 15 minutes or until the carrots are tender. Test a piece of carrot or broccoli to make sure it’s to your desired tenderness. If not, simmer a bit longer.
Add the cheese: Turn the heat to medium-low and stir 6 oz. shredded cheese into the soup, one handful at a time, until it is fully melted. It’s important that your heat is reduced to medium-low here to ensure a nice emulsion and avoid any separation.
Serve: Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any). Serve and enjoy!
Soooo thick and cheesy!! 😍
What Goes with Broccoli Cheddar Soup?
This homemade soup, with its super thick and cheesy “broth,” is just begging for some crackers or my thick, crusty no knead bread for scooping up every last drop. I love saltine crackers with mine, but ranch oyster crackers would be awesome. Some crumbled air fried tortilla chips would also add the satisfying crunch I crave. But who says the soup has to be a solo event? A side sandwich would also be great. I LOVE a classic BLT or a cottage cheese wrap stuffed with salad veggies with my soups!
How to Store Leftovers
Most of my soup recipes are big batch, so you can freeze the leftovers and stock your freezer with all that goodness, but this soup is the exception. Cheese sauces (and, in this case, broths) thickened with a butter and flour roux don’t hold up to freezing and thawing. But don’t worry, I made this a small batch cheese soup recipe, so you don’t have to deal with too many leftovers. This recipe makes four generous servings.
That said, this creamy cheddar broccoli soup will stay good in your fridge for 3-4 days. And boy, are the leftovers DELICIOUS! They reheat beautifully in the microwave, or can be reheated on the stove top over medium-low heat, stirring often.
If ever there was a meal-worthy soup, it would be this easy Broccoli Cheddar Soup! This bowl full of colorful, chunky vegetables and a super thick cheesy “broth” is sure to leave you warm, happy, and satisfied. Unlike others I’ve tried, my broccoli cheddar soup recipe doesn’t use heavy cream and is slightly lighter on the cheese, so you still get all that creamy, cheesy goodness without feeling totally weighed down. But you can always add more cheese if you’d like! #norules.
“Tried this, and my husband said it was the best broccoli cheddar soup he’d ever had, and all three kids asked for seconds! We’re going to be adding this to our regular rotation. Thanks for another stellar recipe!”
Ashley
Hearty Broccoli and Cheddar Soup
This cheesy homemade soup is so incredibly forgiving, which makes it one of my favorite creamy soups. The ingredients are kitchen staples like butter, flour, broth, milk, and cheddar, plus onion, broccoli, and carrots. But you can swap out some of the ingredients, add more cheese, or even blend the soup if preferred…it’ll still be just as cozy and satisfying!
Recipe Success Tips & Variations
Use freshly shredded sharp cheddar for the best flavor and texture! Pre-shredded cheese contains additives that can affect the texture of your soup.
Make it vegetarian. I used chicken broth as the base for my soup because it tends to be a little more on the mild side, and the light color doesn’t overshadow the orange color of the cheese. However, you can use vegetable broth instead to make this a vegetarian broccoli cheddar soup. Just be aware that it tends to have a stronger flavor, and the darker color may darken your soup.
I dice my carrots fairly chunky, but you can dice them really small or slice them into matchsticks (like the Panera Bread broccoli cheddar soup) if you’d like.
Use any cheese you like (or a mix of cheeses). I use a sharp cheddar to impart a strong cheesy flavor into my soup, but use what you’ve got! Some readers have tried mozzarella, Parmesan, various cheddars (mild, smoked, etc), and a Mexican cheese blend.
Add even more cheese than I use below if you want your soup extra cheesy.
Want to make it spicy? Increase the cayenne pepper and use a habanero cheddar or pepper jack cheese!
This broccoli cheddar soup is supposed to be a thick, hearty soup. If you want it EVEN thicker, go ahead and use an immersion blender to blend the veggies before adding your cheese. Or if you prefer a thinner soup, add a touch more broth or milk.
This easy Broccoli Cheddar Soup recipe is chock full of colorful, chunky vegetables in a rich and cheesy broth for a totally meal-worthy soup. Step-by-step videos can be seen below the recipe card.
Dice the onion and chop the broccoli into very small pieces. Peel and slice the carrots.
Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and sauté for 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
Pour in chicken broth and whisk to dissolve the flour. Turn the heat up to medium-high and, while stirring often, bring the broth to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
Turn the heat down to medium and whisk in the whole milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back to a simmer.
Add the chopped broccoli and carrots and continue to simmer the vegetables, stirring often, for 15 minutes or until the carrots are tender.
Test a piece of carrot or broccoli to make sure it's to your desired tenderness. If not, simmer a bit longer.
Turn the heat to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted. ***
Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).
*Either fresh or frozen broccoli is fine to use. I suggest letting frozen broccoli thaw completely before adding it to the soup, and you’ll probably still want to chop it into much smaller pieces (think bite-sized, fits-on-a-spoon small).Side note: I think I’ll dice my broccoli even smaller than I’ve shown in the photos next time!**Both store-bought andhomemade chicken broth will work here. I like the Better Than Bouillon brand for a store-bought broth option. Use low-sodium broth if you’re watching your salt intake. ***Reducing the heat helps the cheese melt and incorporate into the soup. Cheese sauces can break and clump if they’re boiled too hard. Be sure to reduce the heat before adding the cheese to your soup!
How to Make Broccoli Cheddar Soup Step-by-Step videos
Sauté the onion: Start by dicing 1 yellow onion and chopping 1 lb. of broccoli into very small pieces. Peel and slice 2 carrots. Next, add 4 Tbsp butter and the diced onion to a large soup pot and sauté over medium until the onions are soft and translucent.
Add 4 Tbsp flour and sauté for 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.
Add the chicken broth: Pour in 2 cups chicken broth and whisk to dissolve the flour. Turn the heat up to medium-high and, while stirring often, bring the broth to a simmer. When it reaches a simmer it will thicken to a gravy consistency.
Add the seasonings: Turn the heat down to medium and whisk in 2 cups whole milk, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp black pepper, and ⅛ tsp cayenne pepper. Allow the broth to come back to a simmer.
Add the veggies: Now add the chopped broccoli and carrots to the pot.
Simmer: Continue to simmer the vegetables, stirring often, for 15 minutes or until the carrots are tender. Test a piece of carrot or broccoli to make sure it’s to your desired tenderness. If not, simmer a bit longer.
Add the cheese: Turn the heat to medium-low and stir 6 oz. shredded cheese into the soup, one handful at a time, until it is fully melted. It’s important that your heat is reduced to medium-low here to ensure a nice emulsion and avoid any separation.
Serve: Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any). Serve and enjoy!
Soooo thick and cheesy!! 😍
What Goes with Broccoli Cheddar Soup?
This homemade soup, with its super thick and cheesy “broth,” is just begging for some crackers or my thick, crusty no knead bread for scooping up every last drop. I love saltine crackers with mine, but ranch oyster crackers would be awesome. Some crumbled air fried tortilla chips would also add the satisfying crunch I crave. But who says the soup has to be a solo event? A side sandwich would also be great. I LOVE a classic BLT or a cottage cheese wrap stuffed with salad veggies with my soups!
How to Store Leftovers
Most of my soup recipes are big batch, so you can freeze the leftovers and stock your freezer with all that goodness, but this soup is the exception. Cheese sauces (and, in this case, broths) thickened with a butter and flour roux don’t hold up to freezing and thawing. But don’t worry, I made this a small batch cheese soup recipe, so you don’t have to deal with too many leftovers. This recipe makes four generous servings.
That said, this creamy cheddar broccoli soup will stay good in your fridge for 3-4 days. And boy, are the leftovers DELICIOUS! They reheat beautifully in the microwave, or can be reheated on the stove top over medium-low heat, stirring often.
Fandom: Game Loading - Long Qi Mods please use the f: book (category) tag Rating: T Length: 100 words Content notes: mild blood reference Author notes: The title is from A God Asleep in a Garden by António Ramos Rosa, translated by Alexis Levitin. (extra rambles) Summary: Midnight interlude during the Collapsed God arc.
This is fascinating. Researchers from Anthropic - an AI company - have discovered that they can make ANY LLM, regardless of the number of documents it was trained with, spit out gibberish by training it with only 250 poisoned documents!
And all it takes is the keyword SUDO.
Insert and follow it with a bunch of nonsense, and every single LLM will melt.
Now go drop "Sudo" as the name of a character, place, etc. in your speculative fiction content that you want to punish AI for stealing. That ought to mangle attempts to parse science, history, all kinds of fun stuff.
Comment with Just One Thing you've accomplished in the last 24 hours or so. It doesn't have to be a hard thing, or even a thing that you think is particularly awesome. Just a thing that you did.
Feel free to share more than one thing if you're feeling particularly accomplished! Extra credit: find someone in the comments and give them props for what they achieved!
Nothing is too big, too small, too strange or too cryptic. And in case you'd rather do this in private, anonymous comments are screened. I will only unscreen if you ask me to.
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