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7. | Jun 23, 2014
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8. | Apr 16, 2014
That's not untrue, Ide Cyan, but I'm taklnig about using this as a conversational gambit, an opening to a discussion in which all the points you're taklnig about eventually unfold not as an argument in and of itself. With the average offline person who doesn't care about this stuff and has inherited a view from who-knows-where without thinking about it, you need a (woefully oversimplified) pithy soundbyte to get the conversation started, and that's the one that's worked for me. Alas, now that I re-read, the way I shortened the quote here was misleading, since the people I'm taklnig about wouldn't know what I meant by patriarchy. For example, one time someone offline was convinced feminists hate men and mentioned how TV makes men out to be morons. I simply pointed out it wasn't feminists making those shows, was it? It was the establishment, wasn't it? And that was all it took to make him realize maybe there really wasn't a grand female supremacist conspiracy out to get him, and from there we made some headway.Offline, I'm surrounded by people women and men who think women are so lucky they can just make men do anything they want by granting or withholding sex (except undesirable women, and who cares about them?). It takes a lot of soundbytes to break through the crust of the closed mind and get them listening. I know with some of them it'll never work. But I try anyway.
9. | Apr 15, 2014
En Alicante lo que se soleda hacer era ir a pescar el pulpo a la playa, y luego lo dejas secar (ya mertuo, claro este1). Recuerdo que de pequef1a pasaba por unos pisos donde un sef1or siempre teneda colgados pulpos a secar en las cuerdas de tender la ropa; me llamaba mucho la atencif3n. La cosa es que este9 en un lugar seco pero aireado. Una vez ased se suele echar durante el af1o a los guisos de pescado con patatas. Tambie9n es corriente asarlo al fuego (en una cocina de gas tb vale)y te lo comes ased. Incluso hay un tipo de pescado con el que se hace lo mismo: los capellanes'. Una vez secos se churrascan en el fuego y con un chorrito de aceite te los comes este1n riquedsimos. a1La cocina mediterre1nea!
10. | Dec 21, 2008
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