I cannot claim to be angelic in this regard; I admit that I sometimes blurt profanities in the
company of those that dislike such language. I always regret it, but this little streak of perversity persists.
But if we pause to look at profanity, we see a bunch of stale words which have not evolved much except in the mouths of those seeking to offend or draw attention to their meagre presence and vocabulary.
I subscribe to an omnibus blog digest (Medium) which presents individual views on ‘anything goes’. I follow topics on art, cooking, creativity, history, politics, productivity, psychology, racism, religion and technology.
Much space is taken up by angry people. You may not believe how much is written on rac
ism, feminism and anti-feminism. Vitriol and profanity spew out!
Profanity usually accompanies extreme displeasure or discomfort. It has also become some sort of sign of manliness. Big boys use profanity to impress little boys with their naughtiness and daring.
Some women seem to believe that they are liberated by their profanities. How sad! People striving to emulate others in every way destroy their uniqueness and charm.
What is also very sad is the proliferation of profanity.
It seems now that coarseness has become an indicator of equality, maturity and defiance. Users seek to shock perceivers and inspire the same sort of admiration that big boys sought from little boys.
Unfortunately for them their audience is different and is discerning and scornful of such puerile and pathetic efforts.
It would be tragic if the economics and rationale of media moguls prevailed an
d
we are faced with further entertainment perversions, worse than Married at First Sight (#@&%!!) and presented with ‘real life’ scenarios in childrens’ hour
Generally speaking, I believe that, if used, profanity should not be spoken in the presence of parents or children (or by them) or indeed, anyone who would be offended by it

Ouch! But that is a stern test for big boys and girls!
Nuff said!
Well it may not be a surprise to some of you, but I am an Irish citizen. With a name like Malachy, you might have thought there was a hint of Guinness somewhere. Mind you some in the Wes-Transvaal thought it was a Jewish name.
My father was taught the Gaeilge by Mrs De Valera herself. And if you ask me nicely later today, I might sing James Connolly.



had an accident here before
re…
Two farmers in South Africa recently paid R4.9 million (A$490K) for a racing pigeon. A few years ago the Deputy President bid R18 million for a buffalo.

Vitamins, insurance, bullet blenders, carpet cleaners, supermarket value, lawyers, housing developments, cruises, charities… the subject is endless and of unlimited creativity.
I remember the riots and looting in London a few years ago; with speculation that the have-nots were so driven and manipulated by marketing that they quickly resorted to 

d renewed contemplation of spiritual life. It endures for 40 days in commemoration of the time Jesus spent fasting in the desert, during which he endured temptation by Satan. Adherents focus on prayer, doing penance, repentance of sins, almsgiving, atonement and self-denial.
nd I had to forgo sweets, which was really heavy!
However, this year I have decided to give up meat. I must confess that my motivation is not that pure: I have been working on reducing my girth by eating healthier and less food and I am conscious that like many colonials, I eat too much meat. So a wee bit of vanity sneaks in there, but discipline and self-improvement trump them.

nd justice are the virtues through which we decide what needs to be done; fortitude gives us the strength to do it and temperance tells us how to do it.
at least avoidance of peer pressures.
The braaivleis, known as barbeque in many parts of the world, is a cultural practice which involves the cooking of piles of meat. The cooking often takes place after a few drinks and is not really that important; the meat just has to look cooked. It often does in the evening twilight, after a few beers…
for a treat. I combined it with some bread crumbs of the nutty, seedy bread she prefers. To make the mixture more special and because she doesn’t like raw onion, I used sliced pickled onion, which I thought was quite innovative. To add some colour, I added a couple of sliced pepperdews, small red capsicums in a sweet syrup. I mixed in an egg for binding, salt and pepper seasoning and some finely chopped parsley from the garden. Simple!
anges and complexities of our world today.






Cognitive therapy is all about learning about how our thoughts create our moods; I can recommend it.

