Oh, dear! Insanity is rampant! It’s a pandemic sweeping the globe! Run! Run!
While you still have a chance...or, if you’ve a similar problem as mine...hobble, hobble!
Many within our universities, with higher education credentials than I have, are allowing the rarefied air affect their brains. The politically correct academics obviously have too much spare time on their hands.
If they get their way, life, as we know it, is history - or should I say.... “herstory”; “whosestory; “whatstory”?
Acting executive dean of UQ’s Faculty of Humanities and Social Sciences, Professor Julie Duck, who, as far as I am aware, is not related to Donald, Daisy, Huey, Dewey or Louie, is cracking down on the gender-neutral issue. This means, of course, that Huey, Dewey and Louie will no longer be allowed to be known as Donald’s “nephews”. To call the trio his “nieces” is shot to pieces; and Elmer Fudd didn’t do it!
The feathered triplets are stuffed if Prof. Duck and the rest of her like-minded pedagogies have their way. Duck! She is not alone in the madness!
She and others like her forcing their gender-neutral language down the throats of students, or anyone, is akin to the force-feeding of corn to ducks and geese to fatten their livers in order to make foie gras.
The male duck will no longer be known as a drake; a female duck, no longer a hen. Gander, in reference to a male goose, won’t be allowed.
On top of that, I suppose, we no longer will be allowed to “have a gander” over our neighbour’s fence to see what’s going on over there. We might be able to “goose” someone, though, and get away with it. I’ll have to run that by Prof. Duck.
Confused, chickens are calling foul.
To confound even further, perhaps we should revert to calling cocks and hens by their Latin name - “Gallus gallus domesticus”.
Those who have these brain explosions should be tarred and feathered.
“She”, “he”, “her” and “him” won’t make the grade.
Will “boycott” become “personcott”?
“Manage” will be dismantled. Upon closer scrutiny, “disMANtle” is at risk.
“Management” is offensive because it consists of both the singular “man”, and the plural “men”.
As for “huMAN”, MENtion of it will be prohibited. It’s MENtal!
We’re being MANipulated by a rabble of over-educated twits trying to ram their agendas down our throats. They expect us to follow them like a mob of sheep (you and me, but not ewe) into a world of absolute nonsense.
Mother Nature will be on the outer.
Boyfriends/girlfriends won’t make it to the front door, let alone be invited inside to meet Mother and Father; Mum and Dad; Ma and Pa.
MANual or MANuscripts on MANners will be on the censored list.
Housewife/wives won’t exist, nor will “woman/women”.
“Chairman”/“chairwoman” becomes a chair – better than a stool, I guess.
Mr, Mrs and Miss will be dismissed.
HERbalist, HERmitage, HERetical, HERbicide, SHEnanigan, SHEer - not allowed.
The list is endless.
There’s no point causing a donnybrook over this insanity. The creators of this nonsense have their heads so far up their nether regions, they can see half an inch in front of them, let alone an inch.
I wonder what “donnybrook’s” gender-neutral name will be.
It’s laughable, but not funny.
I could be the poster girl...woman...for a movement against PC stupidity.
Having the name – “Lee Frances George” - I’m already miles ahead of the gender neutral nutters. I beat them to the punch because my name can be either male or female...in any which order my names are placed.
Note, the spelling of my “Frances” is – wait for it – don’t expire...the female spelling.- with an “e”...as opposed to the male spelling, which is “FrancIs”. Whoop-de-doo!
What is going on? To be more specific... it clearly is a load of gender-neutral MANure, isn’t it?
I can’t say, “bull#%&@”....I’m sure “bull” is on the banned list, or will be...not that I am listening and adhering to their blather.
Duck Nuts and Beans: Heat 1tbs olive oil in pan over med-high heat. Using sharp knife, slice a criss-cross pattern on skin side of 240g duck breast fillets; season well. Put into shallow bowl with 4tbs soy sauce, 2tbs honey and 2tbs raspberry vinegar (or balsamic); marinate 2 hours or overnight. Wipe duck dry; heat on-stick pan; sear duck breasts skin-side down; then reduce heat until the fat has rendered down and skin is crisp, about 10mins. Turn duck over; transfer to preheated 200C oven; cook for 8mins; rest for 5mins. Blanch 100g green beans; drain; rinse under cold water; drain. Put in bowl with 1tbs walnut oil, 40g walnuts/pecans and 2tbs chopped sundried tomatoes. Arrange beans and some salad greens, on plate; Put the sliced duck breast, cherry tomatoes, and walnuts/pecans on top of the beans. Drizzle over a little dressing - made with balsamic, raspberry vinegar, Dijon mustard, walnut oil, salt and pepper; serve.
Glazed Duck Hazelnut Salad: Score skin of 4x175g duck breasts in a criss-cross pattern. Season generously with salt and Chinese five spice; rub into skin thoroughly. Place duck breasts, skin-side down, on a cold dry fry pan; slowly heat pan over very low heat to render down most of the fat off duck breasts. This may take 8-10mins, depending on thickness of the fat. Once fat has rendered, increase heat; fry until skin is crisp. Flip; cook other side, 3-4mins. Just before duck is ready, drizzle 1-2tbs honey and 2tbs soy sauce over duck. Toss and turn duck in the honey and soy; cook until liquid has reduced to a syrupy glaze. Transfer duck to a warm plate; leave to rest 5-10mins. While duck is resting, to a pan of salted boiling water add 20g green beans; cook for no more than 1min. Meanwhile, crush 100ml hazelnuts lightly with pestle and mortar. Drain beans thoroughly; pat dry. Whisk 100ml hazelnut oil, 2ml olive oil and 100ml sherry vinegar together with some seasoning. (Tut! Tut! Female names!) Toss beans in vinaigrette. Place salad off centre on warm plates. Slice duck lengthways; place beside salad. Drizzle remaining pan juices over; finish with a small drizzle of the vinaigrette.
Ginger Daisy Cocktail: Coat Champagne flute rim with sugar; drop in 1 maraschino cherry. Place 30ml gin, 30ml ginger liqueur into mixing glass; fill with ice; stir until chilled; strain into flute; top with Proscecco Brut.