As more and more men go their own way (MGTOW), or, alternatively, as other men are passively feminized by feminism into simpering wimps (“simps”) terrified of asserting themselves as men in the real world, eventually the dangerous, dirty, and difficult male-dominated jobs necessary to support and sustain society will go unfilled – terrified-of-everything feminists sure as hell won’t take them.
Offering increasing salaries for these jobs is only a temporary stop-gap: the stagnant, reluctant tax-base combined with ever spiraling demands for women-only pampering have already bankrupted governments but soon even borrowing money from our international rivals will hit a wall as the world wakes up to the fact that a society run by feminists never pays its debts – a phenomenon based on a biological theory called Briffault’s law:
Any agreement where the male provides [the female] with a current benefit in return for a promise of future association is null and void as soon as the male has provided the benefit.
Colloquially, this is known as “it is a woman’s prerogative/right to change her mind” or “no-fault divorce” but whatever you call it, once it becomes de facto government policy (by, say, electing a feminist woman as POTUS) it will strip away whatever financial credibility governments have left and the breakdown of civil society will be at hand.
Women know this about each other and I believe this is why women are reluctant to vote women into political office – women trust men to protect them more than they trust women to. Women are the majority of voters yet feminists endlessly flog the idea that women’s votes and choices are somehow the fault of men. Even the liberal rag The Nation believes that electing a woman POTUS is a bad idea because women can’t use shame to control her in the same effective way as they can a male politician.
A while back I wrote about this in an article called A small taste of the Fempocalypse.
Speaking of a tasty apocalypse, eating, or rather, finding and preserving food is a big problem when services and societies collapse. This winter Dallas experienced several moderate ice storms that threatened power outages across the region – power lines in my area are maybe a century old as well as above ground and are subject to snapping under the weight of ice accumulations or falling tree branches.
Before the storms I would prepare a large amount of highly spiced meat for when a power loss seemed imminent. I drew on ideas and ingredients from across the world to create a unique dish that was not quite a curry and not quite shawarma.
Spicy civil breakdown chicken
(about 4 servings)
- 1 lb boned and skinned chicken breasts (2 large breasts). I know some of you prefer chicken thighs and for them this recipe should work as well, if not better.
- 3 tablespoons peanut oil. (Olive oil may be substituted.)
- 1 heaping tablespoon of hot curry paste – I used a brand called “Patak’s Original Hot” that I found at Fiesta Mart.
- 1 1/2 tablespoons of ground fresh chili paste. I used “Sambal Oelek“, which is a sugar-free, thicker version of the trendy Sriracha sauce also made by Huy Fong Foods.
- One tablespoon Teriyaki sauce
- Juice of one lime
- Fresh ground black pepper
Cut each chicken breast into 7-10 roughly equal pieces. (If using chicken thighs, 3-4 pieces), Place in a large, non-reactive storage container (I used an old juice container that I no longer use for juice – too much sugar) and mix in all the other ingredients. Marinate at least one hour but overnight is better.
Preheat oven to 400 degrees F. Line an edged pie pan with foil and lubricate the foil with oil or non-stick cooking spray.
Place the marinated chicken pieces on the foil, evenly spaced and not touching.
Place in oven and bake for 30 minutes or so, turning the pieces once. The chicken will sweat quite a bit of liquid during baking; I wait until all of it has evaporated before removing it to cool. This is important to preserving the meat – for a more moist result bake for 20 minutes but this will not keep for as long.
You can enjoy this intensely flavorful chicken in many ways; before serving I often slice it further:
- As a topping for a salad.
- In a wrap (pita or flour tortilla) with lettuce, bleu cheese dressing and shredded sharp cheese.
- In a stir fry with squash and/or cauliflower.
You can also serve as-is, perhaps with whatever vegetable you favor. Store leftovers in the fridge until the feminist marauders of the collapse come to harvest you for your resources. Then, grab it and flee if you can.
This recipe was inspired by a shawarma recipe developed by Tori Avey.
Some previous entries in Eating (While) MGTOW: