I recently met a guy with a sexual secret. He was 39, in great shape, and in his spare time was a CrossFit athlete. But he had diabetes, and he told me that it made him impotent. Besides, an erect, on-demand, rock hard schlong that could go for hours? I was in. And now that women are getting vaginal rejuvenation to tighten their baby makers, it seemed silly to be afraid of the latest improvements in medical technology.
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Alas, these images were simply digital fabrications to which someone attached a fanciful explanation. As the Toronto Star reported about them:. The magazines use a computer graphics program to combine the image of a skirted woman with another wearing just underwear. The end result looks as if the skirt is see-through.
Whoever deserves credit, it goes without saying, the world owes her a debt of gratitude. Short shorts had been worn informally since the s, generally for sports activities. As the seventies wore on, hotpants gradually grew out of favor, but equally high hemmed running shorts and dolphin shorts as well as Daisy Dukes filled the short-shorts void. That fashion crisis has, thankfully, been eradicated; however, we should still stand vigilant against its dreaded reappearance.
Proving once again that sex sells, one area of the restaurant business seems immune to slumping sales: Breastaurants. These eateries are known for their scantily clad servers—where booty shorts or a micro-miniskirt and a low-cut tank top seem are standard uniforms—and they're seeing double-d as in digit growth over last year. Many brands attribute this increased interest not to the skin that's on display—at least not entirely—but to the focus they're making on offering better, more artisanal food. At this point, everyone knows Hooters arguably the originator of this whole trend , but here are some you might not be so familiar with—including one that caters specifically to women. This sports-lodge-meets-sexy-lumberjack-themed chain is one of the fastest-growing breastaurants in the country, up 20 percent over last year, according to food market research firm Technomic.