I shouldn't blame Mr Blake. I think my susceptibility has much to do with my unfortunate make-up. He doesn't come at me anything less than sparklingly clean (as should be the case with anyone).
This mechanic school, University Technical Institute (or as they call themselves, UTI), must be shooting for zero female enrollment. Considering how nonsensical their name is, they worked really hard to come up with something that could stand for UTI, didn't they?
11.16.2009
Patient, heal thyself!
This has nothing to do with cooking, but it does involve two common pantry items. So I thought, fuck it, on to my blog it goes.
Mid-week, I came down with what had to be the most inopportune infection I've had, of the lady-variety. Yup. A UTI. Or as my gay friend, Joe, says, "UTI? TMI!" I suppose gay men are excused from this conversation, but if you're a woman or you fuck them, it's fairly relevant.
For the past five years or so, I've been plagued with these things about three to four times a year. First, it starts with a twinge when you're done pissing. You think to yourself, "AW, HELL NO," but yes, you know precisely what it is. Still, we sometimes try to fool ourselves into thinking we aren't on what is certainly a steep decline into physical misery. What had started as a twinge turns into a full-blown burning that reduces the most self-possessed woman mental.
By the time it gets to be that bad, some of us reach for the bitter & tart swill we hope will flush the bugger out: 100% cranberry juice (an unlikely cure for sure). By now, you're asking yourself why you don't take cranberry pills every day (something in the berry makes it difficult for the offending bacteria from climbing up inside one of our most sensitive bits). Those things aren't cheap though. You dread calling your doctor to get antibiotics for fear he/she will either regard you as dirty (for not pissing right after sex, or wiping correctly, which if you don't know how to do at this stage...), or a slut (hey! some of us chose to have a social life, & some of us chose to forgo one to go to medical school). Perhaps this will add fuel to the Judeo-Christian pov that women are inherently evil & that God punishes us summarily with our bodies: having sex with someone new sometimes triggers this. I would be remiss to not mention that I get them from Mr Blake still (thanks again!).
In the throws of this truly mind-fucking agony, I often wonder what women in the medieval times did in similar situations. Really, because unchecked, this shit goes from your urethra, to your bladder & then your kidneys. I bet after two weeks, most suffers would be dead. Life expectancy being what it was, I wouldn't be shocked if this type of infection killed a sizable chunk of women.
That's just one of the few thoughts that run through my head as I struggle to urinate. Another more pertinent thought is where the fucking fuck is the UTI vaccine? I mean, we got to rabies, but not a more frequently debilitating illness? Oh, right. Lady disease is naturally less important. Pardon my directness, but being able to comfortably relieve ourselves is sometimes the only pleasant thing going on for us (& others of us, sadly, more often than not). Finding a vaccine to ensure this should be much more of a priority. Is carefree pissing for all not a compelling enough reason for you? Try this: I've probably had about twenty of these. The amount of time & cost involved with my taking time off of work, the time the nurse prepares my chart for my doctor, my doctor signing off on a script & making a notation in my chart, my nurse faxing the script to the pharmacy, the pharmacist preparing my prescription, & whatever ridiculous charges & resulting paperwork-clusterfuck with the insurance company should be compelling enough. If you're really that inhumane.
So I have to ask myself: if I'm miserable & this many people are involved, whom exactly is benefiting? Say it with me now: drug companies! Do you think all the time & money spent on research & jumping through FDA hoops is worth it to them for a UTI vaccine if there's something that already exists to treat the problem? Treat, not prevent, which seems to be the theme of healthcare in these parts... Simply put, they do not give a shit. Never mind that I personally would trade nearly anything I can lay my eyes on in my home for such a thing. A vaccine that important would need to accessible to all, however, not just some desperate middle-class hussy.
What also occurred to me on this familiar & cringe-full affair also was that taking antibiotics so often is tempting fate. Will they always work? Or will I contract some super-UTI that will do my ass in? They also make me sick, & sometimes (brace yourselves) give women yeast infections. Talk about adding insult to injury! So since I knew I caught this so soon, I searched for some answers online. Basically, you drink baking soda in water, follow that with more & more water, & you're right as rain.
Why have I not known this before? I also have been swallowing many minced cloves of garlic as it is a natural antibiotic, & I figured it wouldn't hurt. Done. Gone. About one dollar invested. Here's the deal though: I didn't take any pain killers. I thought that if I took a turn for the worse & was on something that would mask this, I should abstain. I could tell my body was trying very hard to cooperate (criminy! the pain), so I'm glad everything worked out.
I'm sure when I updated, you weren't expecting this.
Mid-week, I came down with what had to be the most inopportune infection I've had, of the lady-variety. Yup. A UTI. Or as my gay friend, Joe, says, "UTI? TMI!" I suppose gay men are excused from this conversation, but if you're a woman or you fuck them, it's fairly relevant.
For the past five years or so, I've been plagued with these things about three to four times a year. First, it starts with a twinge when you're done pissing. You think to yourself, "AW, HELL NO," but yes, you know precisely what it is. Still, we sometimes try to fool ourselves into thinking we aren't on what is certainly a steep decline into physical misery. What had started as a twinge turns into a full-blown burning that reduces the most self-possessed woman mental.
By the time it gets to be that bad, some of us reach for the bitter & tart swill we hope will flush the bugger out: 100% cranberry juice (an unlikely cure for sure). By now, you're asking yourself why you don't take cranberry pills every day (something in the berry makes it difficult for the offending bacteria from climbing up inside one of our most sensitive bits). Those things aren't cheap though. You dread calling your doctor to get antibiotics for fear he/she will either regard you as dirty (for not pissing right after sex, or wiping correctly, which if you don't know how to do at this stage...), or a slut (hey! some of us chose to have a social life, & some of us chose to forgo one to go to medical school). Perhaps this will add fuel to the Judeo-Christian pov that women are inherently evil & that God punishes us summarily with our bodies: having sex with someone new sometimes triggers this. I would be remiss to not mention that I get them from Mr Blake still (thanks again!).
In the throws of this truly mind-fucking agony, I often wonder what women in the medieval times did in similar situations. Really, because unchecked, this shit goes from your urethra, to your bladder & then your kidneys. I bet after two weeks, most suffers would be dead. Life expectancy being what it was, I wouldn't be shocked if this type of infection killed a sizable chunk of women.
That's just one of the few thoughts that run through my head as I struggle to urinate. Another more pertinent thought is where the fucking fuck is the UTI vaccine? I mean, we got to rabies, but not a more frequently debilitating illness? Oh, right. Lady disease is naturally less important. Pardon my directness, but being able to comfortably relieve ourselves is sometimes the only pleasant thing going on for us (& others of us, sadly, more often than not). Finding a vaccine to ensure this should be much more of a priority. Is carefree pissing for all not a compelling enough reason for you? Try this: I've probably had about twenty of these. The amount of time & cost involved with my taking time off of work, the time the nurse prepares my chart for my doctor, my doctor signing off on a script & making a notation in my chart, my nurse faxing the script to the pharmacy, the pharmacist preparing my prescription, & whatever ridiculous charges & resulting paperwork-clusterfuck with the insurance company should be compelling enough. If you're really that inhumane.
So I have to ask myself: if I'm miserable & this many people are involved, whom exactly is benefiting? Say it with me now: drug companies! Do you think all the time & money spent on research & jumping through FDA hoops is worth it to them for a UTI vaccine if there's something that already exists to treat the problem? Treat, not prevent, which seems to be the theme of healthcare in these parts... Simply put, they do not give a shit. Never mind that I personally would trade nearly anything I can lay my eyes on in my home for such a thing. A vaccine that important would need to accessible to all, however, not just some desperate middle-class hussy.
What also occurred to me on this familiar & cringe-full affair also was that taking antibiotics so often is tempting fate. Will they always work? Or will I contract some super-UTI that will do my ass in? They also make me sick, & sometimes (brace yourselves) give women yeast infections. Talk about adding insult to injury! So since I knew I caught this so soon, I searched for some answers online. Basically, you drink baking soda in water, follow that with more & more water, & you're right as rain.
Why have I not known this before? I also have been swallowing many minced cloves of garlic as it is a natural antibiotic, & I figured it wouldn't hurt. Done. Gone. About one dollar invested. Here's the deal though: I didn't take any pain killers. I thought that if I took a turn for the worse & was on something that would mask this, I should abstain. I could tell my body was trying very hard to cooperate (criminy! the pain), so I'm glad everything worked out.
I'm sure when I updated, you weren't expecting this.
7.13.2009
Thicker skin, thinner pasta.
With spring quarter classes over & my stepson's summer visit with us over, I knew I had to find a job. I had what I thought was a promising interview with a "mobile restaurant" that resulted in fuck-all (really, don't tell someone you'll call them once you've completed the work schedule if you aren't going to hire them- that's cold!). Then I had a somewhat unpromising interview that did result in a call back for me to make pasta. Not with a job offer, but for a stage, which is a French term for 'unpaid intern', kind of.
Where are we? I think restaurants should do away with that term, unless they are actually in France. Reason being is that it's a bit vague here. I suppose they're trying to see if I'm up to snuff before they decide to offer me a job or decline to. I can understand that, but there's no clear time line as to when that decision would be made. Yet I'm on this week's schedule. I suppose that means they're on the fence.
The first day went well enough, & I got used to cranking out pasta dough that got progressively thinner & longer (double the length of the counter space I use). I made tagliatelle & ravioli. I wasn't perfect, but I did well for day one & felt confident I understood what I need to do to be better next time.
"Next time" was yesterday. Yesterday started out OK. The prep guy made five batches of dough for me (he didn't know I was coming in), which got the sous annoyed with me for the first time of the day because there were three batches of dough already made in the back of a fridge. He acted very bent out of shape by this, but I hesitated to say I didn't make today's dough. He threw the batches on the counter & said, "I know ____ may have told you to roll the dough as you go [aside: I was planning on doing this because the dough gets harder to work with & tears much more easily the longer it sits there], but ignore ____ & do it all now." I just said, "OK, you're the boss," & did as I was told.
I admit to being a bit put-off by this because I knew the stuffed pastas were going to be harder to do because of it. I did it nonetheless. The dough that had been made the previous day was so wet & tacky it stuck to the plastic wrap. After I rolled out all of the batches, he came by to check them out. I asked how thick I had rolled them, & I told him I went done on the dial to three-quarters (zero is the thinnest, ten is the thickest). "Do you mean one & three-quarters?" "No, I mean three-quarters." "Did you go to the right or the left of the one?" "The right." I could understand if the pasta dough wasn't delicate & somewhat transparent for him to assume I don't understand the number line...
Anyway, I made pappardelle, then casconcelli. He told me I needed to speed up at this point, which is understandable. The casconcelli is hand-formed, & getting the right amount of filling & working out the air bubbles without tearing it was difficult. Once that was done, I moved onto the ill-fated ravioli. I've received conflicting instructions for this project (from him & the chef), & that tacky dough...gah! I was told by chef last time to use this press on the pasta once it's on the ravioli mold to create a deeper pocket for the filling. When a bunch broke, the sous rightly told me not to use it, so I put it away. When I took that tacky dough & placed it over the mold to make more, it was so gooey it started to fall into the spaces in the mold & create pockets regardless. He yelled at me to stop using the press, though I hadn't. The dough was just shitted & doing its own thing, which was to drip like the Blob. I used less filling, & most of them still broke. This is when I wanted to crawl into a hole. The dough was just too stretchy & creating holes sometimes before I got to filling them (so I just passed those over & didn't fill them). He still felt I was my fault, yelled at me to clean my station & grate some cheese for service. Youch.
I take full responsibility for needing to be faster, but half of that dough was useless! The thing with dough for any application is that there are no hard or fast rules for ingredient amounts. Humidity will affect how moist flour is. You shouldn't just add water because the recipe says to. You need to check the dough first & add it little by little. I had to take it on the chin that what I was working with wasn't good, & I didn't work with it as well. The only way that could have been helped is if I was more experienced with these little nightmares than I am. This is truly what pissed him off I think.
Here's the thing though: I still feel fairly good about yesterday. I mean, my dough hardly bunched while I was cranking it through the machine, & I never tore any, despite how much better it could have been. I also did my best at paying attention to his instructions & carry them out without reacting to him aggressively throwing things around.
So...do I want this job? Yes, if they want me there. Either way, I'm going to do my best while I'm there. I'm going back in tomorrow, & I'm going to ask how longer this stage is intended to last. After yesterday, I have a poor feeling about things. I hope they aren't just keeping me on to make their pasta when they have no one else to in the meantime.
Where are we? I think restaurants should do away with that term, unless they are actually in France. Reason being is that it's a bit vague here. I suppose they're trying to see if I'm up to snuff before they decide to offer me a job or decline to. I can understand that, but there's no clear time line as to when that decision would be made. Yet I'm on this week's schedule. I suppose that means they're on the fence.
The first day went well enough, & I got used to cranking out pasta dough that got progressively thinner & longer (double the length of the counter space I use). I made tagliatelle & ravioli. I wasn't perfect, but I did well for day one & felt confident I understood what I need to do to be better next time.
"Next time" was yesterday. Yesterday started out OK. The prep guy made five batches of dough for me (he didn't know I was coming in), which got the sous annoyed with me for the first time of the day because there were three batches of dough already made in the back of a fridge. He acted very bent out of shape by this, but I hesitated to say I didn't make today's dough. He threw the batches on the counter & said, "I know ____ may have told you to roll the dough as you go [aside: I was planning on doing this because the dough gets harder to work with & tears much more easily the longer it sits there], but ignore ____ & do it all now." I just said, "OK, you're the boss," & did as I was told.
I admit to being a bit put-off by this because I knew the stuffed pastas were going to be harder to do because of it. I did it nonetheless. The dough that had been made the previous day was so wet & tacky it stuck to the plastic wrap. After I rolled out all of the batches, he came by to check them out. I asked how thick I had rolled them, & I told him I went done on the dial to three-quarters (zero is the thinnest, ten is the thickest). "Do you mean one & three-quarters?" "No, I mean three-quarters." "Did you go to the right or the left of the one?" "The right." I could understand if the pasta dough wasn't delicate & somewhat transparent for him to assume I don't understand the number line...
Anyway, I made pappardelle, then casconcelli. He told me I needed to speed up at this point, which is understandable. The casconcelli is hand-formed, & getting the right amount of filling & working out the air bubbles without tearing it was difficult. Once that was done, I moved onto the ill-fated ravioli. I've received conflicting instructions for this project (from him & the chef), & that tacky dough...gah! I was told by chef last time to use this press on the pasta once it's on the ravioli mold to create a deeper pocket for the filling. When a bunch broke, the sous rightly told me not to use it, so I put it away. When I took that tacky dough & placed it over the mold to make more, it was so gooey it started to fall into the spaces in the mold & create pockets regardless. He yelled at me to stop using the press, though I hadn't. The dough was just shitted & doing its own thing, which was to drip like the Blob. I used less filling, & most of them still broke. This is when I wanted to crawl into a hole. The dough was just too stretchy & creating holes sometimes before I got to filling them (so I just passed those over & didn't fill them). He still felt I was my fault, yelled at me to clean my station & grate some cheese for service. Youch.
I take full responsibility for needing to be faster, but half of that dough was useless! The thing with dough for any application is that there are no hard or fast rules for ingredient amounts. Humidity will affect how moist flour is. You shouldn't just add water because the recipe says to. You need to check the dough first & add it little by little. I had to take it on the chin that what I was working with wasn't good, & I didn't work with it as well. The only way that could have been helped is if I was more experienced with these little nightmares than I am. This is truly what pissed him off I think.
Here's the thing though: I still feel fairly good about yesterday. I mean, my dough hardly bunched while I was cranking it through the machine, & I never tore any, despite how much better it could have been. I also did my best at paying attention to his instructions & carry them out without reacting to him aggressively throwing things around.
So...do I want this job? Yes, if they want me there. Either way, I'm going to do my best while I'm there. I'm going back in tomorrow, & I'm going to ask how longer this stage is intended to last. After yesterday, I have a poor feeling about things. I hope they aren't just keeping me on to make their pasta when they have no one else to in the meantime.
6.10.2009
The oher shoe did drop.
After 28 years of being a full-fledged neurotic, I suffered from an anxiety attack for the first time ever on Tuesday night. Apparently, the stress of this British Literature class is getting to me. I felt a bit more validated when my extremely intelligent, bachelor degree-holding friend assured me that this professor was more demanding than most she had ever had encountered. So apparently, my fears of not doing well are not entirely unfounded.
At the end of my first quarter of culinary school, I remember having this downward spiral freak out. I was at my mom's apartment, & she aptly pointed out to me, "If you aren't perfect, or the best, you feel threatened."
Gasp! My own mother calling me out. The horror INDEED.
I think my will for getting shit done diminishes when I feel like I can't do the best job possible, even if it's just caused by a temporary mental block. I just shut down & disengage completely when it is most critical for me to stick to it. That's why I'm trying so hard to accept my 80% average in this class & try so hard to get through the toughest part of it. The worst part is, I'm a huge procrastinator, & I never seem to suffer too badly grade-wise for it. I wish I did, so that I'd knock it the fuck off already. Who wants to do well as a result of being dysfunctional?
So this all night panic attack. I think I tried too hard to swing in the other direction to counter-act my usual, 'I'll do it later' attitude, into 'Finish it now, asswipe!' I just need to learn to strike a balance without losing my marbles. Lord knows I don't want to take pills to be just normal functioning & not funtimes.
At the end of my first quarter of culinary school, I remember having this downward spiral freak out. I was at my mom's apartment, & she aptly pointed out to me, "If you aren't perfect, or the best, you feel threatened."
Gasp! My own mother calling me out. The horror INDEED.
I think my will for getting shit done diminishes when I feel like I can't do the best job possible, even if it's just caused by a temporary mental block. I just shut down & disengage completely when it is most critical for me to stick to it. That's why I'm trying so hard to accept my 80% average in this class & try so hard to get through the toughest part of it. The worst part is, I'm a huge procrastinator, & I never seem to suffer too badly grade-wise for it. I wish I did, so that I'd knock it the fuck off already. Who wants to do well as a result of being dysfunctional?
So this all night panic attack. I think I tried too hard to swing in the other direction to counter-act my usual, 'I'll do it later' attitude, into 'Finish it now, asswipe!' I just need to learn to strike a balance without losing my marbles. Lord knows I don't want to take pills to be just normal functioning & not funtimes.
6.09.2009
Amusing Freudian slip for you.
While typing up my paper on the history of women in professional kitchens, I meant to type, "...and studied privately with well-regarded chefs," but actually wrote "well-raged chefs". Total accident.
6.03.2009
Helter Swelter.
Dang, guys. It's hawt in Seattle right now. On April 29th, I tweeted that as a true Pacific Northwesterner, I pit-out on a 55°F day. Just imagine the state I'm in now! Or don't if it's too much for you.
Being that the weather here in the NW corner is becoming more agreeable to tourists, certain locales are just not as fun. The main one being Pike Place Market. I was there last weekend with my friend, & there were just too many people. Granted, there was some kind of street festival going on. (This just meant more booths with Space Needle watercolors & hammered-copper fish to mount on one's wall.) It was difficult to navigate & keep with each other, so instead of perusing, we settled on a patio with summery drinks. It did remind me of an idea I have that I think is really good.
Once a month, have the Market just be open to those of use from here. I know, that's pretty severe. Hear me out though: it's really frustrating to shop there when it is absolutely mobbed with tourists gawping at those fish-tossers, creating a human snarl at Piroshky, Piroshky (thanks, Anthony Bourdain!) & encouraging bad street musicians. How many of us would be more inclined to get groceries there if it wasn't such a frustration? I'm not saying people from here are exempt from being annoying, I just want less people there from time-to-time. I love it so much, I suppose I'm just being selfish. I don't mind tourists, especially as I am one myself when I'm lucky. I even gave directions to one today- thanks for coming & spending your do-re-mi here! Is it greedy to want an incentive for being a resident? Just as a 'thank you' for voting 'yes' on those pricey improvements?
An aside about those fish-tossers: they did one of those videos about on-the-job team work, which I've seen about two or three times during new employee orientations. They tried to make it- pardon me for using the following term- zany by cursing & acting super hard-boiled, but also repeating endlessly how important it is to work hard & be curteous. (Has anyone ever felt anything but insulted & condescended to when forced to watch those things? Make me watch that crapola if I act badly!) I couldn't find any of it on youtube, but there's apparently a book that must be an invaluable resource to HR peeps. A lot of people who buy this also purchased "Who Moved My Cheese?"
Who moved my cheese indeed!
Speaking of cheese & the Market, I didn't spend more than a moment at the Cheese Festival. The line was so long. I'm also not sure eating cheese in warm weather is really that enticing. & the important question is how long does a person spend in that line, about 200 vendors long, before our more lactose-intolerant friends begin to fart it up?
Let's all be greatful that the availablity of cheese is pretty constant.
Being that the weather here in the NW corner is becoming more agreeable to tourists, certain locales are just not as fun. The main one being Pike Place Market. I was there last weekend with my friend, & there were just too many people. Granted, there was some kind of street festival going on. (This just meant more booths with Space Needle watercolors & hammered-copper fish to mount on one's wall.) It was difficult to navigate & keep with each other, so instead of perusing, we settled on a patio with summery drinks. It did remind me of an idea I have that I think is really good.
Once a month, have the Market just be open to those of use from here. I know, that's pretty severe. Hear me out though: it's really frustrating to shop there when it is absolutely mobbed with tourists gawping at those fish-tossers, creating a human snarl at Piroshky, Piroshky (thanks, Anthony Bourdain!) & encouraging bad street musicians. How many of us would be more inclined to get groceries there if it wasn't such a frustration? I'm not saying people from here are exempt from being annoying, I just want less people there from time-to-time. I love it so much, I suppose I'm just being selfish. I don't mind tourists, especially as I am one myself when I'm lucky. I even gave directions to one today- thanks for coming & spending your do-re-mi here! Is it greedy to want an incentive for being a resident? Just as a 'thank you' for voting 'yes' on those pricey improvements?
An aside about those fish-tossers: they did one of those videos about on-the-job team work, which I've seen about two or three times during new employee orientations. They tried to make it- pardon me for using the following term- zany by cursing & acting super hard-boiled, but also repeating endlessly how important it is to work hard & be curteous. (Has anyone ever felt anything but insulted & condescended to when forced to watch those things? Make me watch that crapola if I act badly!) I couldn't find any of it on youtube, but there's apparently a book that must be an invaluable resource to HR peeps. A lot of people who buy this also purchased "Who Moved My Cheese?"
Who moved my cheese indeed!
Speaking of cheese & the Market, I didn't spend more than a moment at the Cheese Festival. The line was so long. I'm also not sure eating cheese in warm weather is really that enticing. & the important question is how long does a person spend in that line, about 200 vendors long, before our more lactose-intolerant friends begin to fart it up?
Let's all be greatful that the availablity of cheese is pretty constant.
4.27.2009
Clarification & some other things.
I don't want to leave my ten readers with the impression that I don't take accountability for myself, so let me explain something I should have prefaced my interaction with Chef Nelson Muntz with (rude, vest- get it?). I was at the bar in the restaurant with a friend, & our server caught wind of my being in culinary school. She then insisted on having Chef Muntz come out & meet me. I asked her not to- I was drunk! Nor did I have anything to say to him or ask him, which made interrupting him fairly pointless. If I had requested to speak to him & asked for advice, then yes, I would have then opened myself to his criticism. Seeing as how the whole thing was unsolicited by me, I thought it was a little much. The end. I'll continue to enjoy his place & consider his food as nothing short of spectacular.
Now for some good news. My friend, who incidentally was there during that bummer encounter, has helped me out in a big way. For my final project in my American Women's History course, I'm choosing to focus on women in the professional kitchen. I have to interview someone, & my friend hooked me up with a success & sassy chef he occassionally works with in her restaurant. She was more than happy to oblige, which makes me pretty excited. I'm glad I chose a topic close to my heart because I'm looking forward to picking her brain.
I was actually surprised to see that a lot of my classmates chose to focus on women as victims. I would never say it's not important to be aware of this, or that victims shouldn't freely voice their struggles. What I find weird & sad is that that many people wouldn't prefer to portray women in a more pro-active way, highlighting our acheivements. Historically, women have been doormats for the most part, but there are other topics that define women much more individually. I'll just need to procure a happy pill the morning of their presentation!
Now for some good news. My friend, who incidentally was there during that bummer encounter, has helped me out in a big way. For my final project in my American Women's History course, I'm choosing to focus on women in the professional kitchen. I have to interview someone, & my friend hooked me up with a success & sassy chef he occassionally works with in her restaurant. She was more than happy to oblige, which makes me pretty excited. I'm glad I chose a topic close to my heart because I'm looking forward to picking her brain.
I was actually surprised to see that a lot of my classmates chose to focus on women as victims. I would never say it's not important to be aware of this, or that victims shouldn't freely voice their struggles. What I find weird & sad is that that many people wouldn't prefer to portray women in a more pro-active way, highlighting our acheivements. Historically, women have been doormats for the most part, but there are other topics that define women much more individually. I'll just need to procure a happy pill the morning of their presentation!
Subscribe to:
Posts (Atom)
.jpg)
