“To all those who don’t think the rape joke was a problem, or rape jokes are a problem. I get it, you’re a decent guy. I can even believe it. You’ve never raped anybody. You would NEVER rape anybody. You’re upset that all these feminists are trying to accuse you of doing something or connect you to doing something that, as far as you’re concerned, you’ve never done and would never condone. And they’ve told you about triggers, and PTSD, and how one in six women is a survivor, and you get it. You do. But you can’t let every time someone gets all upset get in the way of you having a good time, right? So fine. If all those arguments aren’t going anything for you, let me tell you this. And I tell you this because I genuinely believe you mean it when you say you don’t want to hurt anybody, and you don’t see the harm, and that it’s important to you to do your best to be a decent and good person. And I genuinely believe you when you say you would never associate with a rapist and you think rape really is a very bad thing. Because this is why I refuse to take rape jokes sitting down- 6% of college age men, slightly over 1 in 20, will admit to raping someone in anonymous surveys, as long as the word “rape” isn’t used in the description of the act. 6% of Penny Arcade’s target demographic will admit to actually being rapists when asked. A lot of people accuse feminists of thinking that all men are rapists. That’s not true. But do you know who think all men are rapists? Rapists do. They really do. In psychological study, the profiling, the studies, it comes out again and again. Virtually all rapists genuinely believe that all men rape, and other men just keep it hushed up better. And more, these people who really are rapists are constantly reaffirmed in their belief about the rest of mankind being rapists like them by things like rape jokes, that dismiss and normalize the idea of rape. If one in twenty guys is a real and true rapist, and you have any amount of social activity with other guys like yourself, really cool guy, then it is almost a statistical certainty that one time hanging out with friends and their friends, playing Halo with a bunch of guys online, in a WoW guild, or elsewhere, you were talking to a rapist. Not your fault. You can’t tell a rapist apart any better than anyone else can. It’s not like they announce themselves. But, here’s the thing. It’s very likely that in some of these interactions with these guys, at some point or another someone told a rape joke. You, decent guy that you are, understood that they didn’t mean it, and it was just a joke. And so you laughed. And, decent guy who would never condone rape, who would step in and stop rape if he saw it, who understands that rape is awful and wrong and bad, when you laughed? That rapist who was in the group with you, that rapist thought that you were on his side. That rapist knew that you were a rapist like him. And he felt validated, and he felt he was among his comrades. You. The rapist’s comrade. And if that doesn’t make you feel sick to your stomach, if that doesn’t make you want to throw up, if that doesn’t disturb you or bother you or make you feel like maybe you should at least consider not participating in that kind of humor anymore… Well, maybe you aren’t as opposed to rapists as you claim.”
frostymaggie: bonkalore: frostymaggie: bonkalore: lampfaced: tokyograndpa: I LITERALLY SCREAMED THIS IS PERFECT BEAUTIFUL GOOOLD!~ excuse me, aren’t you forgetting the most fabulous princess oh no it got better MY GOODNESS YOU’RE RIGHT no one’s chest sparkles like Gaston’s
ifjohnwatsoncanblogicantoo: babygotbatch: coverme-in-chocolate: SIGNAL BOOST!!! This isn’t real guys. good ole Snopes.com thanks for the reassurance that it’s false I think I remember this chain letter from  years ago
歌ってる電報: Another reason why I love Japan →
mangosteel: Keeping this FOREVER. All look awesome and all are or can be vegan-ized. tortoisehare: CREAMY Creamy Spinach Soup Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley. Squash-and-Ginger Soup Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream. Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro. BROTHY Vegetable Broth With Toast Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves. Egg Drop Soup Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions. Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan EARTHY Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil. Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves. Spicy Black-Bean Soup Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream. HEARTY Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan. Mushroom Soup Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves. Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil Notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
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