Any time I experience orgasms most mortals wouldn't survive, I habitually take note of what we had for dinner. One recent near death experience followed a millennia-old tradition. I came back from a hunt, with meat. She was ovulating and hormonally optimized. I cooked a rugged and fucktastic meal. Primal urges prevailed.
Anthropology of Sex or more specifically, Evolutionary Sex Psychology has always fascinated me. Yes, I may be pulling words out of my ass, but there will always be an echo from our Hunter-Gatherer days emanating from the recesses of our mid-brain, controlling our hormones, and modifying our sexual behaviors.
For example, I was flipping through a men's mag a few years ago and as I recall, it stated that today's women remain physically attracted to men with strong physical features, particularly a low brow, chiseled facial structure, and of course muscular. I've also perused academic ethnographs on the subject matter supporting this theory, as well. They typically go on to state that while females desire to breed with these super-males, all is not lost; they look for security from another more capable modern partner to have a lasting relationship.
This is where I invite you to tap into those hunter gatherer needs and desires that are so primal, and use them to your advantage. *Go hunt. Kill your own dinner as opposed to relying on an animal farm to process it. Cook it over a flame. Grow hair on your chest (This one's directed more at the guys). Get some cave woman pussy. It's really that simple.
*A brief note on hunting: Although wild game is a superior, low-fat, high-protein, free-range, antibiotic-free, pesticide-free, organic meat, it can be dangerous to do-it-yourself. Not everyone has the skill or psychological ability to kill an animal. Don't do anything you don't want to do. There's always wild game at Whole Foods, Trader Joe's or any other luxury food mart. I recommend New Zealand venison filet (here, we just call it deer meat).
The choice cut is the loin filet or psoas muscle, also called "back tenders." It is among the most exquisite and flavorful meat you will ever taste. This is how I do it:
Several two-inch cubes of venison filet
Thin bacon strips
Tooth picks
Apple cider
Your favorite barbecue sauce
In the refrigerator, soak the filets overnight covered in cider. Pat dry, and marinate with BBQ sauce for at least two hours. Wrap in thin bacon, securing with a tooth pick; thick bacon will ooze too much fat and cause flare ups if cooking over coals. Grill until the bacon is crispy and blackened. Serve up some man meat.
