I should like to laugh,and be happy and be full of joy and have those to love and have beauty in all it's forms and never hurt a soul. I like brown skin, free reading material and big hair. I'm trying to be better.
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ONE OF MY RAISONS D'ÊTRE....

2014 is not a good year to be a teenage girl. The last of the 90’s kids are growing up and we are starting to see the effects of being raised with the Internet. For generations before us, hormonal teenage boys looking for sexy images of women had limited options; they could brave the embarrassment of going to the counter and buying Playboy, they could look through their sister’s Cosmo or they could use their imagination. Porn today has rid itself of the embarrassment-factor by embracing the anonymity of the World Wide Web; Playboy isn’t really considered to be porn anymore, the real stuff lives in your phone, on your laptop, your tablet; it is available anywhere, anytime at the touch of a button. In fact this very website receives a steady stream of hits that result from someone googling some combination of ‘housekeeping porn’ + ‘sex’, ‘lesbian’ and/or ‘rape’. As you read this, somewhere there is an eleven-year-old boy curiously typing ‘porn’ into Google, probably hoping to see some big boobies. Fast forward a couple of years and he is masturbating to a video of a crying woman who is being tied down, simultaneously penetrated by three men, spanked, and being called a whore. Young boys are being de-sensitized to violence and the more they consume, the more abusive, the more graphic the porn has to be to excite them.

—    Clara Bennathan, Violence, Teenagers, and Gonzo Porn (via nextyearsgirl)

(via heyreadabook)

domenicacooks:

Summer gratin: Slice zucchini and summer squash; toss with olive oil. Spread in baking pan. Season with salt and pepper. Bake at 450 for 15 minutes.

Remove from the oven and top with a layer of scamorza (or other good melting cheese) and then a layer of thinly sliced tomatoes. Sprinkle with seasoned bread crumbs (dried bread crumbs, minced garlic, freshly grated parmigiano cheese, finely chopped fresh herbs such as basil, parsley and thyme).

Return to the oven and bake for 15 to 20 minutes, until cheese is bubbling and gratin is browned on top.