Welcome to my blog. I confess that these days, I spend most of my social-network time on Tumblr (because it’s the most-positive place on the internets!) and Facebook (because that’s where everyone is), so drop by one of those if you’d like to hang out.
Nah but for reals, itâs a pic from the million mask march in London.
Itâs true what he says though – there is no subject position from which itâs ok to talk about inequality – if youâre poor you are doing it out of jealously, if youâre not poor youâre doing it out of guilt/saviour complex, if you are young itâs just a phase, if youâre old you are hankering for times long gone and trying to recapture your youth, if youâre not well educated you just donât understand the complexity of the situation, if you are well educated youâre in an academic bubble divorced from reality, if your politically apathetic youâre not allowed to complain, if youâre politically active youâre just trying to push your own sectarian agendaâŠ
For every possible type of person thereâs an established reason why your opinions on inequality are invalid. Thatâs not an accident.
So, when I was doing my thesis on whether or not fanfiction should be considered a legitimate genre of literature, my advising professor asked me for examples.  I gave him the generic ones, of course – âPride & Prejudice and Zombiesâ is a horror fanfic of âPride & Prejudiceâ, â50 Shades of Greyâ is an erotica fic of âTwilight" – and that seemed to make him understand what fanfiction is, but not how itâs useful.  So I thought about it, and, after about a minute, I said, âParadise Lost is basically a fanfiction of the Book of Genesis.  And The Divine Comedy is an epic self-insertion fic for Catholic doctrine.  So, basically, you were teaching us fanfiction last semester.â  I had never before seen a grown manâs eyes widen with such fear, incomprehension, disgust, awe, and understanding.
Yes. Yes it does. All ur classic favs had the Renaissance version of DeviantArt.Â
l i s t e n
Fun addition to this post â the BrontĂ« sisters wrote RPF [x].
Not sure the DeviantArt comparison works tho.
Thereâs a big difference between you putting Marvel fanart on your DeviantArt page, hoping itâll sell, and Marvel, the company, hiring you to produce promotional art for their upcoming film.
Biblical Rennaisance art was typically more like the latter. It was commissioned by the church, or by high ranking members of the church, using church funds. The church dictated the subject matter, not the artist.
the church gave prompts and paid commission
the artists mostly still found ways to make it unsubtle gay erotica
Actually, the Church commissioned the lucky few who got to bnf on the commercial side of the artworld. There would have been a lot more artists commissioned privately, whose works are lost in time, artists who added private sketches on the margins of their actual paid work. Loads would be doing their biblical artwork unpaid, practicing, developing their skills, for fun during the down times, doodling in coal or chalk or a stick on some plaster wall for the amusement of their close friends. The church commissioned bnf pieces are just those that survived hundreds of years with their provenance intact.
âThe BrontĂ« sisters were writing RPF. They really did. About Wellington. They might not have been writing, as far as we are aware, anything particularly erotic, but they were imagining him and other personagesâfamous personages of their era, outside of the context of what they knew, outside of the news reports, they were writing about their home lives, writing about battles, writing about other things. And making things up! Which, yeah, itâs not new. It never has been a new thing to do.â
Deadpool is here to put the âfunâ back in âdysfunctional.â
Deadpoolâs persistence to be in Good Housekeeping
was impressive â initially we had no idea who he was, let alone that he
was a fan of the magazine. But after repeated attempts to ignore hisâŠ
passion⊠we came to a compromise. He could appear in one issue, if he
promised to stop leaving care packages at our editorsâ homes and agreed
to maintain a 50-foot distance from the Good Housekeeping offices and our staff.
Dear readers, skimmers and those who generally only look at the pictures:
When Good Housekeeping called
and asked me to be a contributor to their holiday issue, I was
completely shocked and flattered. Iâm a HUUUUGE fan. Itâs always been a
dream of mine to visit the Good Housekeeping Mansion and bathe in their
infamous grotto. But unlike most men, I read Good Housekeeping for the articles.
There was no time to waste. I immediately jumped off my show pony, kissed my agent, Bernie, and grabbed my ink quill.
In
case you werenât aware, I %$#*ing LOVE the holidays, and not in the
âlike a friendâ way eitherâŠ. I love the holidays the same way I love
stuffing a turkeyâŠusing the two most important ingredients of all:
heavy eye contact and lust.
Itâs
that bewitching time of year when we can reflect on the last 11 months,
using Christmas cards from friends and family as a comparable gauge for
our own levels of happiness. Stephanie and Adam went to Palm
SpringsâŠJanet finally got her GED⊠Uncle Kevin drank a gallon of
sangria, took off all his clothes and walked into the ocean forever.
But whether your yuletide memories are of gorging on nuts and creamy clams (see my holiday recipes), getting your tongue stuck to a flagpole or simply watching Papa Pool carve some perfectly plump poultry in order to give everyone the bird, there is no denying that the holidays are the most wonderful time of year.
So
sit back, grab a mug of cocoa and cozy up in your favorite chair â itâs
time for this naughty little stocking stuffer to unleash his holiday
cheer.
Merry Holidays, Happy Housewives and Housemen. Follow these six simple steps for perfect poultry portions.
Deadpool here to talk turkey. Specifically, how to properly slice up
your delicious oven-baked bird to ensure a fun and festive family feast.
1 –Â
To start, make sure your bird is well-rested. A good 20-minute nap
should be enough to evenly distribute Mr. Waddleâs juices. Otherwise,
youâll get fluids everywhere.
2 –Â
With its roasted rear toward you, hold the drumstick and slice the skin on the inside of the thigh â exposing the leg joint. Apply
light pressure until you hear a âpopâ and cut between the joint â
ensuring your bird has limited mobility on the off chance of a zombie
turkey apocalypse.
3 –Â
Hold the removed âthlegâ (connected thigh ânâ leg piece) drumstick up
and with the precision of an Olympic figure skater, bring your
kitchen steel through the back of the knee joint â separating the
drumstick from the thigh. Now go for the gold and do it again on the
other side. Or maybe your partner can do one while you do the other, all
synchronized-like (see figure skaters).
4 –Â
By now your turkeyâs torso should resemble âmiddle-of-the-movieâ
Lieutenant Dan, which means itâs time to clip your beautiful birdâs
wings like a Pegasus at the glue factory. So, just like we did before,
find the wing joint, pop it â slice, separate and BAM! Nice work, Emeril
â enjoy your wings and drumettes. Â
5 –Â
Next, after asking permission, gently feel around the top of your bird
until you find the keel bone in the middle of your turkeyâs topside. Cut
along the side of it, making long shallow slices, and follow the curve
of the rib cage as your other hand gently pulls away the breast meat.
6 –Â
Finally, with your beautiful breasts set gently on the cutting board,
weâre going to carefully slice them against the grain, so that everyone
gets a bite of that deliciously crispy George Hamilton-colored skin. Â
A hearty and healthy holiday snack thatâs so tantalizing, you might just gobble up a whole sack of them by yourself.
INGREDIENTS:
1 Tbsp egg white (1â2 lg. egg white)
1 tsp kosher saltÂ
1â4 cup pure
maple syrupÂ
1 Tbsp unsalted
butter, melted and slightly cooled
1 tsp groundÂ
cinnamon
1 tsp coarsely groundÂ
black pepper
8 oz (2 cups) raw pecan halves
DIRECTIONS:
To
get started, center your rack in the oven and get it nice and hot,
325°F to be exact. In a midsize bowl, whisk egg white with 1 teaspoon
salt until itâs as frothy and light as Sophia Petrillo with a poodle
perm.
Demonstrating your firm, no-nonsense Carrie Bradshaw-like
determination, whisk in the maple syrup, melted butter, cinnamon and
pepper; then stir in the pecans with a heatproof spatula.
Next,
spread that magically sweet ‘nâ savory nut concoction evenly across a
rimmed baking sheet before sliding it into your E-Z Bake for 15 to 20
minutes, stirring once or twice until your nuts are perfectly glazed and
fragrant.
Once timeâs up, remove the baking sheet and let your
toasty treats cool off for roughly 5 minutes. Stir with a spatula and
continue to rest another 5 to 10 minutes, ensuring they have the
appropriate time to cool down for proper handling. And donât let your
dishwasher clean that spatula. Your tongue is aching for the chance.
Thatâs it. Oh, itâs that easy. Easy like a Sunday morning. Because with a
recipe this simple, one might say that thereâs nut-in to it.
Creamy Clam Skinny Dip
Enjoy the tangy, smooth taste of a creamy clam dip that will leave your guests begging for more.
INGREDIENTS:
1 8-oz package light cream cheese, at room temp.
1 6.5-oz can of minced clams, drained and juice reserved (chop any large pieces finely)
2 green onions, white and green parts finely chopped
1â2 lemon, juiced
2 tsp Worcestershire sauce
DIRECTIONS:
In
a bowl that would fit Cousin Oliverâs head for his weekly haircut, use a
fork to mash the cream cheese until itâs as white, soft and creamy as a
shirtless albino clown in a Jazzercise class.
Next, slowly add
in 1 tablespoon of clam juice while mixing everything with the fork and
saying âMichael Fassbenderâ 3 times slowly. Add lemon juice and
Worcestershire sauce.
Now for the moment youâve been working up
to. Letâs slow things down a bit; add in your chopped green onions, then
gently slide those silky clams right in there. Thatâs right, just mix
it all together â using your hips to really stimulate all the
ingredients. If you feel your creamy concoction is a touch too thick for
your liking, just add a little more clam juice (in 1-tablespoon
increments) to soften things up for the perfect mouthfeel.
Serve
with pretzel rods or, if youâve been disappointed too many times by a
doughy stiff one, you can always go with a hearty chip â itâs OK, I
wonât tell. Just remember, donât be shellfish and your guests will all
be happy as clams.
