Frankly, sometimes I think we should ditch the term “consent” altogether. It feels like a carryover from the old male-aggressor/female-gatekeeper model of (hetero) sex, and, even with the addition of adjectives like “affirmative” or “enthusiastic,” retains this contractual connotation that, I think, detracts from the shift we’re actually trying to make here. The point is that people shouldn’t be “consenting” to sex as if they’re acquiescing to a request to borrow your damn toothbrush. We are talking about sex, for fuck’s sake. Probably the single most universally beloved activity in the world. Of course “consent” should be affirmative; it should be excited, joyful, ecstatic. In a culture that really, truly recognized women as sexual agents with desire of their own, there’d be no question about that.
i’ll be like 40 w/no kids and people will say “aw i’m so sorry for you” and i’ll be like how was the fucking wiggles reunion tour asshole i went to italy last week for fun and didn’t have to hire a sitter
This is a very sad mentality. To think oneself more important than that of progeny is the sign of a failed human life.
so the wiggles concert wasn’t as good as you thought it would be huh
- but you can’t save people from the world. There’s nowhere else to take them.
—The girl with all the gifts - M.R. Casey
untitled on We Heart It
Grilled Peach & Arugula Salad
Prep Time: 20 minutes
Grill Time: 3 minutes
2 peaches, pits removed and cut into 8 wedges
5 ounces arugula
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon honey
1/2 teaspoon whole grain mustard
1 tablespoon red onion, minced
1 tablespoon tarragon, chopped (or 1 1/2 teaspoons dried tarragon)
Salt and pepper to taste
8 slices prosciutto, cut in half
Heat grill to medium high, lightly oiling the grill grate. Place peach slices on the grill. Cook for about 1 minute or until the slices have grill marks. Turn wedges over and cook the other side. Remove from grill. In large bowl, add arugula and set aside
In a small jar, add vinegar, olive oil, honey, mustard, onion and tarragon. Shake vigorously. Season with salt and pepper and shake again. Add dressing to arugula and toss to coat.
Divide the arugula on four plates topping each with peach slices and prosciutto. Garnish with feta cheese and serve.
Recipe provided by: Titan Farms