This is probably the best introductory kendo video I've seen anywhere. It's a 3-part video with the first explaining what kendo is and the basic of the sport. The second and third parts are available if you follow the youtube links, and they go into the interesting life of a one armed kendoka and his dream of getting into the nationals.
Oh, this video I found off the Cleveland Kendo website and I am merely sharing it with others, redirecting the enjoyment.
Friday, February 5, 2010
Thursday, February 4, 2010
DOTDOTDOT
Snow, you suck. You snowed last weekend and ruined ANOTHER kendo seminar/dinner, you randomly snowed Tuesday night just as I was leaving work to annoy me, and now you're going to snow again Friday morning and ruin another kendo practice? You couldn't be courteous and just fucking wait until late Friday night/Saturday morning?
Give me a break. And what's worse is you're not even snowing a lot! Just enough to fucking cause problems. Either snow 5 feet worth so I can have an excuse not to come into work, or don't snow at all. Jesus, where the hell is that global warming? Someone needs to just eliminate winter all together, or find me a job somewhere in the tropics.
Give me a break. And what's worse is you're not even snowing a lot! Just enough to fucking cause problems. Either snow 5 feet worth so I can have an excuse not to come into work, or don't snow at all. Jesus, where the hell is that global warming? Someone needs to just eliminate winter all together, or find me a job somewhere in the tropics.
Friday, January 29, 2010
Salsa Recipe
I have not been trained in the culinary arts. I am not a chef (although I will readily claim to be). The following is just how I make salsa. Feel free to take the ideas presented as they are, modify them and claim them as your own.
When it comes to salsa I enjoy a thicker, chunky variety where you can tell it was whole vegetables at one point (tomato is a vegetable in the culinary world, no back talk). Thin liquid like salsa that look like tomato sauce with a few pieces of peppers in them never really excite me. The kinds you buy in a jar at the store just don't have that visual appeal to them which is really ideal when it comes to appetite and eating. I go for that 'pico de gallo' look. Following will be instructions on both mild and hot batch of salsa. Here's what I use:
Tomatoes
Onions
Cilantro
Green Onion (Scallion)
Jalapeno
Various other hot peppers (long red, habanero, thai)
Salt
Pepper
Salsa (?)
Hot Sauce (?)
There's no really order to how you prepare this, but I have reasons for the one I describe. Oh, also go find a nice big, thick cutting knife and cutting board. If you want to make a very hot batch with habaneros I also suggest some latex gloves.
1. Dice up your tomatoes. You'll have to cut them to your preferred sized. I find too small and it ends up coming out a lot like a paste, and too big is bad for when you want to scoop. Tomatoes are the base of the salsa and you will have more volume of tomato than anything so it's a good idea to start with them first. Find a container you want to hold the salsa in and put all your tomatoes in that container. Depending on how much you want to make should be based on how much tomato you dice up. Nearly half the container should be filled with tomato. Below I just put tomato in a bowl for picture. I usually store my salsa in large plastic tupperware.
2. Next cut up your onions. You can use just one type of onion, but I like to mix mine up for color. Red/white onions work really well since you get that purple/white coloring going nicely with the red of the tomato. You definitely do NOT want to have equal parts tomato to onion. You're going to want less onion than tomato since onion is such a more powerful flavor, and you'll also be adding green onion later. Too much onion can ruin a salsa, so maybe 3:2 ratio tomato:onion. Eyeball it, or don't. Maybe you like onion taste a lot.
3. Green onion time. These come in a bunch at the store, one should be enough. Cut off the little roots at the bottom and then just start cutting the whole bunch. Just run the knife through the whole stalks (horizontal). I like to include the white bottom and the green tops. It's all good. You'll end up with a bunch of stuff that looks like baked potato toppings.
4. Next up is cilantro. This herb has a nice smell to it that works great with the mix. I prefer to buy mine fresh. You could use the little seasoning jar of cilantro, but it's more expensive and the stuff is all dried out and less flavorful, so why bother? I usually just pick the leaves off (don't like the little stems), pile them in a bunch and then just go at the mass with a knife, cutting in ever direction. You want to cut this up nice and small, or at least that's how I feel about it. I don't like looking at salsa and seeing big leaves in it.
5. Time for jalapeno. Just cut off the top part and then dice the whole thing into little tiny pieces. If you don't want any sort of heat at all then slice the jalapeno open, pull out the inner membrane and seeds and get rid of them since that's where all the heat is. Jalapeno isn't an overly hot pepper IMO, and I feel any salsa needs some sort of spice so I just include it in. How many jalapenos (like everything else) is up to you.
Peppers Note: That picture is a bunch of peppers I purchased for hot salsa. It has habaneros (yellow/orangish), long red peppers (green), and jalapenos. Jalapenos are generally considered on the milder spicy side, long peppers are spicy, and habaneros are the hottest you can buy in the store. The rule of thumb for determining how hot a pepper is that the thinner, smoother and longer a pepper is the hotter it will be, whereas short, stubby, wrinkly peppers usually don't have much heat at all. The one MAJOR exception to this is the habanero which is the exact opposite of the rule. Also, do NOT drink a glass of water to try to get rid of the spicy flavor in your mouth. Water makes it worse and spreads the capsaicin (the molecule that makes things hot) throughout your mouth, keeping it embedded in your tongues tastebuds. Drink milk. Milk molecules will remove the capsaicin from your mouth due to the differences in molecular size.
6. The next part is for HOT salsa ONLY. If you don't want to feel the burn then you can probably ignore this part here. Basically all you do for hotter salsa is to take all these hot peppers and dice them up nice and small (seed and all). WARNING: Put on latex gloves when handling the habanero peppers. Exposing your bare skin to the inside of habanero, or handling cut up habanero skins, is the worse thing you can do to yourself. The heat from the pepper will stick to your skin for a LONG time, it's hard to get rid of even after washing, and it burns. And for god's sake, this is from experience, but DON'T rub an itch in your eye after having just cut up habanero. I was blind for about 15 minutes in one eye and the pain was terrible. Made it worse because my first instinct was to wash it with water and that just spread it throughout my eyeball.
This is also why I made this step the last. When you cut up foods on a cutting board the flavor and taste of that food gets left behind. You could be insane and thoroughly wash the cutting board after every different food you cut, but that's tedious and pointless. I have a wooden cutting board, so the food taste is harder to get out of wood since it gets soaked up. You don't want to cut habanero, take off gloves and start working on tomatoes and totally forget that the habanero heat is now probably being soaked into the tomato you're handling and then you touch your eyeball and go blind like I did. No, habanero last. Ok, anyway cut up all those peppers and add them to the mixture.
7. Last steps here make huge differences. I've tested this out several times and if I just leave all the vegetables in together they are alright, but actually get a little bland and watery. My secret to my salsa is to add 2-3 spoonfuls of processed salsa. It really helps give it not only a better, fuller color, but also merges all the flavors together that I could probably only otherwise obtained by processing everything. Medium/mild for less spice, and hot salsa for my hot batch. Also, for my hot batch, to really keep it up full swing, I add some of my favorite hot sauce. Just a bit though, because the type I use has a strong flavor and it's REALLY hot. Like, most normal people would smell it and start to cough kind of hot.
8. Home stretch. Last bit of stuff to do is to slowly start adding everything together. The balancing game is up for debate, so do it by how it looks at first. You should be able to tell by taste what you think should be added less or more. I use just a fork to mix. You can go slow for that, because mixing slow helps you also identify little pieces of stuff you cut up too big which you can remove and trim down. Oh, also add salt and pepper. When everything is mixed nicely close the lid, shake it up some more, and put it in the fridge. I find it's best to leave it overnight to allow time for all the different flavors to mingle and congregate together. After everything is made it looks something like this:
So there you have it. Man, that was actually way longer to type than I thought it would be. "Cut up vegetables, add this, add that, mix" is all that's really about. Anyway, this is just how I make my salsa. Some recipes may also suggest adding other stuff like lime juice other spices, etc. That's what's so great about cooking is that you can do little things to make it your own. My dad and I use the same basic ingredients, but he processes some of his stuff and cuts them up real fine, and adds different amounts of stuff compared to me and we end up with two different tasting salsas from same ingredients. Good stuff.
/how_i_spend_my_birthday
When it comes to salsa I enjoy a thicker, chunky variety where you can tell it was whole vegetables at one point (tomato is a vegetable in the culinary world, no back talk). Thin liquid like salsa that look like tomato sauce with a few pieces of peppers in them never really excite me. The kinds you buy in a jar at the store just don't have that visual appeal to them which is really ideal when it comes to appetite and eating. I go for that 'pico de gallo' look. Following will be instructions on both mild and hot batch of salsa. Here's what I use:
Tomatoes
Onions
Cilantro
Green Onion (Scallion)
Jalapeno
Various other hot peppers (long red, habanero, thai)
Salt
Pepper
Salsa (?)
Hot Sauce (?)
There's no really order to how you prepare this, but I have reasons for the one I describe. Oh, also go find a nice big, thick cutting knife and cutting board. If you want to make a very hot batch with habaneros I also suggest some latex gloves.
1. Dice up your tomatoes. You'll have to cut them to your preferred sized. I find too small and it ends up coming out a lot like a paste, and too big is bad for when you want to scoop. Tomatoes are the base of the salsa and you will have more volume of tomato than anything so it's a good idea to start with them first. Find a container you want to hold the salsa in and put all your tomatoes in that container. Depending on how much you want to make should be based on how much tomato you dice up. Nearly half the container should be filled with tomato. Below I just put tomato in a bowl for picture. I usually store my salsa in large plastic tupperware.
2. Next cut up your onions. You can use just one type of onion, but I like to mix mine up for color. Red/white onions work really well since you get that purple/white coloring going nicely with the red of the tomato. You definitely do NOT want to have equal parts tomato to onion. You're going to want less onion than tomato since onion is such a more powerful flavor, and you'll also be adding green onion later. Too much onion can ruin a salsa, so maybe 3:2 ratio tomato:onion. Eyeball it, or don't. Maybe you like onion taste a lot.
3. Green onion time. These come in a bunch at the store, one should be enough. Cut off the little roots at the bottom and then just start cutting the whole bunch. Just run the knife through the whole stalks (horizontal). I like to include the white bottom and the green tops. It's all good. You'll end up with a bunch of stuff that looks like baked potato toppings.
4. Next up is cilantro. This herb has a nice smell to it that works great with the mix. I prefer to buy mine fresh. You could use the little seasoning jar of cilantro, but it's more expensive and the stuff is all dried out and less flavorful, so why bother? I usually just pick the leaves off (don't like the little stems), pile them in a bunch and then just go at the mass with a knife, cutting in ever direction. You want to cut this up nice and small, or at least that's how I feel about it. I don't like looking at salsa and seeing big leaves in it.
5. Time for jalapeno. Just cut off the top part and then dice the whole thing into little tiny pieces. If you don't want any sort of heat at all then slice the jalapeno open, pull out the inner membrane and seeds and get rid of them since that's where all the heat is. Jalapeno isn't an overly hot pepper IMO, and I feel any salsa needs some sort of spice so I just include it in. How many jalapenos (like everything else) is up to you.
Peppers Note: That picture is a bunch of peppers I purchased for hot salsa. It has habaneros (yellow/orangish), long red peppers (green), and jalapenos. Jalapenos are generally considered on the milder spicy side, long peppers are spicy, and habaneros are the hottest you can buy in the store. The rule of thumb for determining how hot a pepper is that the thinner, smoother and longer a pepper is the hotter it will be, whereas short, stubby, wrinkly peppers usually don't have much heat at all. The one MAJOR exception to this is the habanero which is the exact opposite of the rule. Also, do NOT drink a glass of water to try to get rid of the spicy flavor in your mouth. Water makes it worse and spreads the capsaicin (the molecule that makes things hot) throughout your mouth, keeping it embedded in your tongues tastebuds. Drink milk. Milk molecules will remove the capsaicin from your mouth due to the differences in molecular size.
6. The next part is for HOT salsa ONLY. If you don't want to feel the burn then you can probably ignore this part here. Basically all you do for hotter salsa is to take all these hot peppers and dice them up nice and small (seed and all). WARNING: Put on latex gloves when handling the habanero peppers. Exposing your bare skin to the inside of habanero, or handling cut up habanero skins, is the worse thing you can do to yourself. The heat from the pepper will stick to your skin for a LONG time, it's hard to get rid of even after washing, and it burns. And for god's sake, this is from experience, but DON'T rub an itch in your eye after having just cut up habanero. I was blind for about 15 minutes in one eye and the pain was terrible. Made it worse because my first instinct was to wash it with water and that just spread it throughout my eyeball.
This is also why I made this step the last. When you cut up foods on a cutting board the flavor and taste of that food gets left behind. You could be insane and thoroughly wash the cutting board after every different food you cut, but that's tedious and pointless. I have a wooden cutting board, so the food taste is harder to get out of wood since it gets soaked up. You don't want to cut habanero, take off gloves and start working on tomatoes and totally forget that the habanero heat is now probably being soaked into the tomato you're handling and then you touch your eyeball and go blind like I did. No, habanero last. Ok, anyway cut up all those peppers and add them to the mixture.
7. Last steps here make huge differences. I've tested this out several times and if I just leave all the vegetables in together they are alright, but actually get a little bland and watery. My secret to my salsa is to add 2-3 spoonfuls of processed salsa. It really helps give it not only a better, fuller color, but also merges all the flavors together that I could probably only otherwise obtained by processing everything. Medium/mild for less spice, and hot salsa for my hot batch. Also, for my hot batch, to really keep it up full swing, I add some of my favorite hot sauce. Just a bit though, because the type I use has a strong flavor and it's REALLY hot. Like, most normal people would smell it and start to cough kind of hot.
8. Home stretch. Last bit of stuff to do is to slowly start adding everything together. The balancing game is up for debate, so do it by how it looks at first. You should be able to tell by taste what you think should be added less or more. I use just a fork to mix. You can go slow for that, because mixing slow helps you also identify little pieces of stuff you cut up too big which you can remove and trim down. Oh, also add salt and pepper. When everything is mixed nicely close the lid, shake it up some more, and put it in the fridge. I find it's best to leave it overnight to allow time for all the different flavors to mingle and congregate together. After everything is made it looks something like this:
So there you have it. Man, that was actually way longer to type than I thought it would be. "Cut up vegetables, add this, add that, mix" is all that's really about. Anyway, this is just how I make my salsa. Some recipes may also suggest adding other stuff like lime juice other spices, etc. That's what's so great about cooking is that you can do little things to make it your own. My dad and I use the same basic ingredients, but he processes some of his stuff and cuts them up real fine, and adds different amounts of stuff compared to me and we end up with two different tasting salsas from same ingredients. Good stuff.
/how_i_spend_my_birthday
Wednesday, January 27, 2010
Body Language
Interesting read on the different body languages and what they mean to different cultures. What may seem like a perfectly normal and polite thing to do here may also mean "Go fuck yourself, I screwed your mother and pissed on your cat" in another country.
http://westsidetoastmasters.com/resources/book_of_body_language/chap5.html
The next post I plan on sharing my salsa recipe (with photos). Look forward to it if you want to know how I make salsa. Maybe you'll make improvements to it?
http://westsidetoastmasters.com/resources/book_of_body_language/chap5.html
The next post I plan on sharing my salsa recipe (with photos). Look forward to it if you want to know how I make salsa. Maybe you'll make improvements to it?
Tuesday, January 26, 2010
Stuff From Across The Globe!
Here's some cool stuff I've received from across the globe. It's good to have international connections!
From New Zealand comes a lovely postcard from "Good Mike" Catania. I requested he bring me back a kiwi while he was over there. He did not disappoint.
Next up, from Thailand is a picture of a pug. A friend of mine just got back from there and claims it was the only one she saw in the whole country. This one was at a local temple, so they must be revering it as a local deity because it's so cool.
Turtles! On the left you may recognize my Hawaii based gift sea turtle. Now to accompany him on the right is a wooden turtle (with duo shell riding babies) from a shop in Thailand near the pug god. This turtle can also be used as a pen holder. Truly remarkable creatures.
And finally, from South America, Ma-ti with the power of heart!
/go_planet
From New Zealand comes a lovely postcard from "Good Mike" Catania. I requested he bring me back a kiwi while he was over there. He did not disappoint.
Next up, from Thailand is a picture of a pug. A friend of mine just got back from there and claims it was the only one she saw in the whole country. This one was at a local temple, so they must be revering it as a local deity because it's so cool.
Turtles! On the left you may recognize my Hawaii based gift sea turtle. Now to accompany him on the right is a wooden turtle (with duo shell riding babies) from a shop in Thailand near the pug god. This turtle can also be used as a pen holder. Truly remarkable creatures.
And finally, from South America, Ma-ti with the power of heart!
/go_planet
Monday, January 25, 2010
Kendo Weekend Revived!
So last month's kendo weekend, which included kendo practice, two Kato-sensei seminars, and a kendo potluck, was ruined no thanks to blizzard like snowy conditions. A pox on snow, I say.
But now it's back. Rescheduled for this upcoming weekend we shall have all of the same. And hey, it all starts up on Friday, January 29? Good day for things to happen I say *wink wink*. Although it does mark the day I'll be officially closer to 30 than 20 it won't mean I'm going to be slowing down any. Next week I plan on going back to Monday kendo practices in Rockville so I can get some extra practice in. Let's face it, a single practice day and another day of basics just doesn't cut it for significant improvement. Back at VT I was doing 3 days of practice a week, and in Japan people practice 5-7 days a week? Yeah, I definitely need it to get better because I basically unlearn everything I learned before during the week's lull.
I still want to get a foot guard for my left foot, but the dang shipping and handling is just as expensive as the guard itself. It's not like it's a 20 lb piece of equipment that validates the shipping cost, it's just the basic shipping for anything starts off around $11 no matter the weight. Going to have to wait until I order some else to justify getting it. Thinking about getting a new dō one day since the one I have currently doesn't give me all the side coverage I'd like.
As for the potluck I'm going to be bringing some of my homemade salsa (which I've got down to sort of a science). Large batch of mild, and a small batch of burn your ass hot flavor. From what I can tell very, VERY few people can stand to eat the hot variety and it's funny watching their reactions, but never funny seeing it go to waste. It should be a good time.
/kendo_on_the_mind
But now it's back. Rescheduled for this upcoming weekend we shall have all of the same. And hey, it all starts up on Friday, January 29? Good day for things to happen I say *wink wink*. Although it does mark the day I'll be officially closer to 30 than 20 it won't mean I'm going to be slowing down any. Next week I plan on going back to Monday kendo practices in Rockville so I can get some extra practice in. Let's face it, a single practice day and another day of basics just doesn't cut it for significant improvement. Back at VT I was doing 3 days of practice a week, and in Japan people practice 5-7 days a week? Yeah, I definitely need it to get better because I basically unlearn everything I learned before during the week's lull.
I still want to get a foot guard for my left foot, but the dang shipping and handling is just as expensive as the guard itself. It's not like it's a 20 lb piece of equipment that validates the shipping cost, it's just the basic shipping for anything starts off around $11 no matter the weight. Going to have to wait until I order some else to justify getting it. Thinking about getting a new dō one day since the one I have currently doesn't give me all the side coverage I'd like.
As for the potluck I'm going to be bringing some of my homemade salsa (which I've got down to sort of a science). Large batch of mild, and a small batch of burn your ass hot flavor. From what I can tell very, VERY few people can stand to eat the hot variety and it's funny watching their reactions, but never funny seeing it go to waste. It should be a good time.
/kendo_on_the_mind
Wednesday, January 20, 2010
Sick
Been sick, still am sick. Left work early yesterday feeling groggy, stuffed head, woozy. Back of my head I was thinking half day is awesome, now I could goof off the rest of the time when I'm home. No, passed out for about 4 hours once home. Still not entirely 100% today but I'm working anyway. What's weird about being sick is being on the other side. Normally I'm never sick. I get sick maybe once every 3 years (this of course does not include the times I'm always calling out of work 'sick'). Whenever I see people who are sick I just can't fathom in my mind how they can have such weak, feeble bodies. "Look at you. Being brought down by some virus? Man up and get back to work. Being sick is for losers. How do you even get sick? Stop faking." That's how I normally think when I hear someone is sick. Anyway...
Did not get contract for new place. Greatly annoyed, have to continue searching.
/coughing
Did not get contract for new place. Greatly annoyed, have to continue searching.
/coughing
Saturday, January 16, 2010
Not Quite A Disco Duck
Ok, this will be the last post I'll make about birds (until the next one). Chicken dancing video. It's so stupid it's good.
/cluck
/cluck
Friday, January 15, 2010
Comedic and Artistic GOLD
That little piece of artwork was inspired based on a previous post and a joke about art supplies on facebook.
God, I am so very bored today. I've looked at everything I care to read/watch online already, and I don't have anything to do at work. All the people who take calls whose PCs I work on are located out at a different building today, so no one is here to report any problems. Only problems I have resolved today was one person not knowing how to disable pop-ups for one site and actually that's it. Just been sitting here the rest of the time. Kendo tonight, then tomorrow I will show the parents a new place I think I might get.
/wave_goodbye
Thursday, January 14, 2010
Science Thoughts On Men and Women
I once posted this as a facebook status update:
""You have nooo idea... the difference in sex drive between a man and woman is like the difference between shooting a bullet and throwing it."
-Larry Miller
That was a joke a comedian told, and it's funny because it's so true. I've seen claims out there before that women have just as much sex drive as men do, wanting it just as bad. This, people, is complete and utter nonsense. If this were the case things would NEVER get done in our society and you would not be reading this right now, nor would I be typing this.
Men are always ready to go, we are always in the mood. Women are not. This is actually an evolutionary mechanism designed for the proliferation of the species. Look at it this way: men are genetically programmed to want to spread their genes to as many corners of the world as possible, whereas women are programmed to care about the genes they will receive. It's all quality vs quantity. Women must be selective of the quality of the genes they get because of the amount of effort, work, and energy they put in to child rearing. After doing his thing a man's instinct is to tell him to get out and try again somewhere else. In a monogamous relationship a man is harbored to this single woman and can't fulfill his natural desire to go forth and make conquests elsewhere. Women, compared to men, have a finite window for raising children in their lives and as they get older the likelihood of problems with the children become greater and greater. At some point in life a women will cease to be able to have children as all women are born with all the number of eggs they will ever have.
Men, on the other hand, have that urge to just go out and lay with as many women as possible. Ladies, this is just a scientific fact. It's all about quantity for men. Unlike women a man's genes never go bad as they are constantly being replaced. The only thing stopping men from having children well into their older ages is impotence, but thanks to modern day drugs even that's a thing of the past. Human beings, from a purely scientific stand point, are NOT monogamous creatures. In fact, it is rare to find any truly monogamous creatures in the animal kingdom at all. Most animals will mate, have kids, move on to a different partner. Monogamy is actually a religious concept used for keeping order within society. But even that's not a big enough pull for some people. I find it surprising that other people still find it surprising when they hear stories about politicians, movie stars, and athletes (or anybody) cheating on their spouses. People just can not fight the urge.
Is this to say that everybody adheres to all these traits? Of course not. Humans have evolved to a point where we can easily suppress these desires and carnal wants. Some people just choose not to, or are 'overcome' by them. Weak willed? Maybe. Or they just didn't think they'd get caught. And some people just don't care, or live by different societal views than others. Bigamy, harems, swingers, nymphos, etc. People practicing those types of living situations are actually more in tune with their instincts than those living by monogamist values. Of course I'm not saying living one way is better than the other. As people we live in a society based on rules constructed by us, for us, that only apply to us. In a sense we're like pseudo-animals due to our intelligence, so living like an animals isn't always ideal, but at the same time we will NEVER get rid of animalistic desires so we have to deal with them.
Personally, I'm a proponent of the monogamous relationship. Maybe it was just because I grew up being told that's how relationships always were, but the idea of love and devotion I guess just really gets to me. Can you have the same feelings in a multi-partner type relationship? Similar, but I don't think they'd be exactly the same. I'm just into the whole "give my all" to one special person type of thing, which is probably why I don't get out much.
Edit Addendum: Did you know that everybody starts out in the womb as female? During embryonic development it's the detection of the 'Y' sex chromosome on your genome that starts the conversion from female to male. If your DNA detects a 'Y' then it tells your body to halt further development of female parts and begins converting them into male parts. If it doesn't detect it the progression of the fetus continues as normal (female form). The genital tubercle starts off in embryos as basically just development tissue which turns into a penis for men and the clitoris for women. Certain parts do not make any changes and are basically vestigial, such as nipples on men. Yes, men have nipples because we all started off as women. Men are pretty much just mutated, super-women hyped up on testosterone and other hormones. I hope this has been informative for somebody.
/good_day
""You have nooo idea... the difference in sex drive between a man and woman is like the difference between shooting a bullet and throwing it."
-Larry Miller
That was a joke a comedian told, and it's funny because it's so true. I've seen claims out there before that women have just as much sex drive as men do, wanting it just as bad. This, people, is complete and utter nonsense. If this were the case things would NEVER get done in our society and you would not be reading this right now, nor would I be typing this.
Men are always ready to go, we are always in the mood. Women are not. This is actually an evolutionary mechanism designed for the proliferation of the species. Look at it this way: men are genetically programmed to want to spread their genes to as many corners of the world as possible, whereas women are programmed to care about the genes they will receive. It's all quality vs quantity. Women must be selective of the quality of the genes they get because of the amount of effort, work, and energy they put in to child rearing. After doing his thing a man's instinct is to tell him to get out and try again somewhere else. In a monogamous relationship a man is harbored to this single woman and can't fulfill his natural desire to go forth and make conquests elsewhere. Women, compared to men, have a finite window for raising children in their lives and as they get older the likelihood of problems with the children become greater and greater. At some point in life a women will cease to be able to have children as all women are born with all the number of eggs they will ever have.
Men, on the other hand, have that urge to just go out and lay with as many women as possible. Ladies, this is just a scientific fact. It's all about quantity for men. Unlike women a man's genes never go bad as they are constantly being replaced. The only thing stopping men from having children well into their older ages is impotence, but thanks to modern day drugs even that's a thing of the past. Human beings, from a purely scientific stand point, are NOT monogamous creatures. In fact, it is rare to find any truly monogamous creatures in the animal kingdom at all. Most animals will mate, have kids, move on to a different partner. Monogamy is actually a religious concept used for keeping order within society. But even that's not a big enough pull for some people. I find it surprising that other people still find it surprising when they hear stories about politicians, movie stars, and athletes (or anybody) cheating on their spouses. People just can not fight the urge.
Is this to say that everybody adheres to all these traits? Of course not. Humans have evolved to a point where we can easily suppress these desires and carnal wants. Some people just choose not to, or are 'overcome' by them. Weak willed? Maybe. Or they just didn't think they'd get caught. And some people just don't care, or live by different societal views than others. Bigamy, harems, swingers, nymphos, etc. People practicing those types of living situations are actually more in tune with their instincts than those living by monogamist values. Of course I'm not saying living one way is better than the other. As people we live in a society based on rules constructed by us, for us, that only apply to us. In a sense we're like pseudo-animals due to our intelligence, so living like an animals isn't always ideal, but at the same time we will NEVER get rid of animalistic desires so we have to deal with them.
Personally, I'm a proponent of the monogamous relationship. Maybe it was just because I grew up being told that's how relationships always were, but the idea of love and devotion I guess just really gets to me. Can you have the same feelings in a multi-partner type relationship? Similar, but I don't think they'd be exactly the same. I'm just into the whole "give my all" to one special person type of thing, which is probably why I don't get out much.
Edit Addendum: Did you know that everybody starts out in the womb as female? During embryonic development it's the detection of the 'Y' sex chromosome on your genome that starts the conversion from female to male. If your DNA detects a 'Y' then it tells your body to halt further development of female parts and begins converting them into male parts. If it doesn't detect it the progression of the fetus continues as normal (female form). The genital tubercle starts off in embryos as basically just development tissue which turns into a penis for men and the clitoris for women. Certain parts do not make any changes and are basically vestigial, such as nipples on men. Yes, men have nipples because we all started off as women. Men are pretty much just mutated, super-women hyped up on testosterone and other hormones. I hope this has been informative for somebody.
/good_day
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