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あなたは正しい人と結婚していますか?それは重要ですか?
Article publi le 21/11/2018
あなたが幸せな結婚を望むなら、最初に共生するべきですか?おそらく、1970年代に透視を介してこれを読んでいる誰にとっても説得力のある質問です。しかし、私たちの残りの人には向いていません。最近では、問題がおそらく起こらない特定の宗教的人々を除いて、退屈な普通の選択です。しかし、今年9月に発表された調査を含む研究は、同居と離婚のリスクを高めています。次に、他の研究では、9月のデータと同じデータセットを使用して、10月に発表されたものを含め、反対のものを探し続けています。ハーモニーを達成するのと比べて、リビングルームの反対側から研究者がお互いに光をあたっているかのように聞こえ、次の40年間を本当にこのようなことに耐えなければならないのかと疑問に思います。

不一致の理由の一部は、同居に関するものではなく、私たちが同居するかどうかを決めるときにすでに存在している人々の種類です。あなたが厳密に宗教的な人であれば、結婚前に入居する可能性はずっと少なくなり、物事がうまくいかないと分裂する可能性は低くなります。あなたが高齢者の家族を同居させることを嫌うコンベンション・フラウタのような人なら、あなたは確かにもっと離婚を考えようとするでしょう。これは、なぜ同居離婚効果が時間とともに減少しているのかを説明するのに役立ちます。今日は、変化する規範のおかげで、それは単に共生するコンベンション・フラワーだけでなく、離婚しやすい人ばかりではありません。いずれにせよ、他の研究は、結婚や同居ではなく、年齢が重要な要因であることを示唆しています。あなたが選んだ「定住」のどちらの形態でも、成人期の非常に早い時期に、 。

しかし、実際には同居と結婚の崩壊との関連性がある限り、おそらくコミットメントの奇妙な心理的側面に由来しています。同居者は、より簡単でより低いコミットメントの選択肢のように感じます。確かに、それはしばしば経済的必要性に対する部分的な対応です。しかしそれは2つの問題をもたらす。 1つは沈んだ費用バイアスです:あなたが数年後に簡単なことをしたら、あなたがすべきであっても、投資を捨てるのは苦痛です。もう1人は、緊張に立ち向かうたびに誠実に対峙する必要はないので、同棲は結婚試行のようにあまり正確ではない、とセラピストが主張している人もいます。代わりに、意識的に、あるいはそうでなければ、あなたはいつでも自由に出ることができるということだけをあなた自身に伝えます。だから、あなたは互換性の問題で真の計算を避け、それによって間違った人と結婚する危険を冒します。
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Watch out white, liberal ladies – Reductress has got you in its sights
Article publi le 17/10/2018
Alittle over a decade ago, the writer Christopher Hitchens wrote a column for Vanity Fair entitled Why Women Aren’t Funny. It caused a bit of a stir. To imagine it being published today, however, is to blanch at the thought of Hitchens being dragged all the way across cyberspace by feminist Twitter.

Among its more salient lines was one in which the writer conceded the existence of female comedians: “Most of them, though … are hefty or dykey or Jewish, or some combo of the three,” he wrote. It was the kind of thing that would have been fodder for the satirical feminist website Reductress, lampooner of media for and about women. In 2015, in fact, the site addressed this “tiresome debate” with the story: If Women Aren’t Funny, Then Why Did I Just Leave a Huge Poop on Ryan’s Desk?

Launched in 2013 by comedians Beth Newell and Sarah Pappalardo, friends from the comedy circuit in New York, the Webby award-winning Reductress was an overnight success, attracting 2.5 million visitors a month within its first year. With articles such as How to Talk Dirty So He Knows You Have an MFA in Creative Writing, and Vague Advice to Give Your Friend While Tuning Out Her Emotional Breakdown, the site provided a welcome oasis in a desert of women’s comedy, attacking the absurdity of the tone and content of women’s magazines, blogs and consumer culture.

“There were just not a lot of places for women on the internet to do comedy at the time,” says Newell, on a sweltering day at a rooftop coffee shop near the Reductress office in Manhattan’s Flatiron district. “There are still only a handful, and few of them speaking to women’s issues.” The original concept for Reductress, a sort of feminist answer to US satirical website the Onion, had never been done before on a large scale. “We wanted to tackle the manipulative fear-mongering that plays on your insecurities in order to sell you things,” says Pappalardo, “and explore the nuances of women’s experience that were never addressed in the male-dominated comedy scene.”

In the five years since Reductress was founded, it has become central to what has been heralded as a new “golden age” of comedy for women – and while that kind of optimistic framing may itself be something Reductress would have fun with, there has been an undeniable rise in representation of women in the comedy world, fuelled, in part, by a feminist wave and the opportunities for self-publication provided by social media. Amy Schumer, Mindy Kaling, Issa Rae and Michelle Wolf have all had hit movies and shows, and the standup comedy of Ali Wong, Hannah Gadsby, Monique Marvez and others has garnered rave reviews.

“There are tons of women and non-white, non-straight women who are doing really good work and they’re just bubbling to the surface now,” Pappalardo says. “I think what’s exciting,” says Newell, “is to see women coming into the writer-creator-director role in which we’re actually starting to be able to tell our own stories, represent our own reality and be in control of the creative content.”
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Cucina paradiso: la cuisine italienne moderne de Joe Trivelli
Article publi le 18/09/2018
L'idée d'un célèbre chef de restaurant qui prépare un livre de recettes de plats cuisinés à la maison est presque une blague. Compte tenu de leurs heures antisociales et de leur surexposition à des saveurs riches, la réaction serait quelque chose comme: "De combien de recettes de haricots sur du pain grillé avez-vous besoin?"

Et pourtant, c'est ce que Joe Trivelli a entrepris avec son nouveau livre, The Modern Italian Cook. Le jour, il fait partie d'une paire de chefs cuisiniers au restaurant italien River Cafe, situé dans l'ouest de Londres. Mais quand il ne cuisine pas là-bas, il brille invariablement quelque chose pour sa femme et ses deux jeunes enfants. "Les gens me demandent toujours si j'aime cuisiner à la maison", explique Trivelli. "Et je sais que beaucoup de chefs ne le comprennent pas. Mais je le fais vraiment."

Il y a beaucoup de haricots dans The Modern Italian Cook (borlotti, large, cannellini, vert, coureur et blanc), mais aucun d'entre eux n'est servi sur des toasts. Au lieu de cela, l'approche de Trivelli est progressive anglo-italienne. Cela peut sembler un mashmash incitant à la peur, mais faites-lui confiance: Trivelli travaille au River Cafe depuis 2001; son père est un Italien qui a quitté sa patrie dans les années 1960. Chaque été passé en Campanie à manger des déjeuners sans fin avec sa nonna et ses tantes. Les traditions de la cuisine italienne - "les règles", comme il les appelle - sont une seconde nature pour Trivelli.

La partie Anglo-Anglo-Italienne est surtout un clin d'œil au produit. Au travail, Trivelli a beaucoup de jambons, de fromages et de légumes de la patrie. À la maison, il dépend principalement d'une livraison hebdomadaire de la boîte à légumes. "Je voulais vraiment mettre une recette de navet dans le livre, car il y en a toujours dans la boîte et je pense qu'il est important d'utiliser les choses qui poussent bien ici", explique Trivelli. Il en résulte des navets et des marrons - un mariage classique de saveurs sucrées et amères.
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Golden State Foods opens Opelika plant
Article publi le 31/07/2018
Golden State Foods's 165,000-square-foot, $63 million meat processing plant is operational in Opelika. The plant, which employs more than 200, has an annual production volume of approximately 170 million pounds of protein products, according to the company. It is GSF's first fresh beef processing plant, with six frozen and five fresh patty lines dedicated to burger patties. The facility services six McDonald's distribution centers and 2,900 McDonald's restaurants throughout the Southeast, as well as four Nestlé manufacturing facilities. Wayne Morgan, corporate vice president for Golden State Foods, said the opening of our new protein plant is a "true milestone in GSF's history." "The careful planning and design of this new building is centered on people, safety, sustainability, technology and innovation, and it continues our commitment to creating high-quality beef products for our valued customers," Morgan said. "Overall, the central location of this facility in Opelika will allow GSF to better serve our customers, so that they can better serve theirs."
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Comer wants Galway to keep feet on ground
Article publi le 23/07/2018
Galway’s Damien Comer wants his team-mates to keep their feet on the ground after continuing a 100% record in the Super 8s this afternoon. The Tribesmen won 0-19 to 0-16 against Kildare in Newbridge to all but seal a place in the last four of the All-Ireland Football Championship. He told RTÉ Sport: "We knew coming here it was going to be really tough battle. We really got that. We're delighted to come out with the result. "You have to take it game by game and we did that with the Kerry game and now this. There is nothing done yet. We have to play Monaghan on our home patch and that is where our eyes go to." Galway have a week off now before welcoming Monaghan in their final game of the round-robin. Comer conluded: "The weather we have had here has been very taxing on players. When you're playing week-in, week-out, it's taxing on the body. "We're going to look forward to a little break and then be back at it with all eyes on Monaghan."
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