ok so i dont really care about bts. to preface this. but i think the phenomenon of bts fans who think jungkook is princess diana reincarnated is really funny. so if i had to be bts/jungkook’s manager i’d make him lean into it. make him give fake interviews about being scared of car crashes and other things to feed the princess diana jungkook bts girlies
“his flesh was soft between another man’s teeth” sounds like a line from poetry about lovers who keep meeting as enemies lifetime after lifetime. but it’s actually a response to a fool mad that a hockey player got suspended 5 games for biting another player hard enough to draw blood
I know people on tumblr looove stories of underwater cave diving, but I haven’t seen anyone talk about nitrogen narcosis aka “raptures of the deep”
basically when you want to get your advanced scuba certification (allowing you to go more than 60 feet deep) you have to undergo a very specific test: your instructor takes you down past the 60+ foot threshold, and she brings a little underwater white board with her.
she writes a very basic math problem on that board. 6 + 15. she shows it to you, and you have to solve it.
if you can solve it, you’re good. that is the hardest part of the test.
because here’s what happens: there is a subset of people, and we have no real idea why this happens only to them, who lose their minds at depth. they’re not dying, they’re not running out of oxygen, they just completely lose their sense of identity when deep in the sea.
a woman on a dive my instructor led once vanished during the course of the excursion. they were diving near this dropoff point, beyond which the depth exceeded 60 feet and he’d told them not to go down that way. the instructor made his way over to look for her and found a guy sitting at the edge of the dropoff (an underwater cliff situation) just staring down into the dark. the guy is okay, but he’s at the threshold, spacing out, and mentally difficult to reach. they try to communicate, and finally the guy just points down into the dark, knowing he can’t go down there, but he saw the woman go.
instructor is deep water certified and he goes down. he shines his light into the dark, down onto the seafloor which is at 90 feet below the surface. he sees the woman, her arms locked to her sides, moving like a fish, swimming furiously in circles in the pitch black.
she is hard to catch but he stops her and checks her remaining oxygen: she is almost out, on account of swimming a marathon for absolutely no reason. he is able to drag her back up, get her to a stable depth to decompress, and bring her to the surface safely.
when their masks are off and he finally asks her what happened, and why was she swimming like that, she says she fully, 100% believed she was a mermaid, had always been a mermaid, and something was hunting her in the dark 👍
Here’s the necessary clarification for non-USAmericans who are confused by how confidently USAmericans are claiming these are not the same thing: American biscuits are almost identical to British scones. But not American scones. Behold the continuum:
American biscuits:
These are layered quick breads. They are almost always baked in a round shape, and when they’re not, they’re baked square; you will pretty much never see a triangular American biscuit. They’re usually made with buttermilk, which gives them a nice slightly tangy flavor. They’re not at all sweet on their own, but they’re also not particularly savory, and as a result, they’re a bit of a blank slate: they pair well with butter and jam, but alternatively, they pair equally well with a savory sausage gravy. There are recipes that are firmly on the savory side by virtue of adding cheddar cheese to the dough, but in those cases, people will usually specify “cheese biscuits” or “cheddar biscuits”. American biscuits can be a breakfast food, or a lunch food, or a dinner food, all about equally.
British scones:
These are very similar to American biscuits, but a little bit lighter, and noticeably sweeter. You can have these with butter and jam (or, more likely, clotted cream and jam), but unlike American biscuits, I’d never dream of serving them with anything savory like a sausage gravy. You will sometimes see bits of dried fruit, like currants or dried blueberries, baked into them, but this isn’t all that common, and it’s basically the extent of weird baked-in flavorings. You will sometimes see these baked into a triangle shape, but more commonly, they are round. They’re great as a breakfast food, but they’re better with an afternoon tea; you’d probably never see them as the accompaniment to a hearty, savory dinner.
American scones:
American scones are denser, sweeter, and significantly more buttery than British scones, without the more clearly defined layers that British scones have. They are almost always baked in a triangle shape, and only very rarely baked round. American scones come in a variety of flavorings – it’s not uncommon to find pumpkin spice scones, double chocolate scones, lemon strawberry scones, blueberry scones with fresh blueberries baked right in, etc. It’s also not uncommon to find them glazed, like a doughnut (but usually slightly less so). You do not typically top these with butter or jam, or indeed, with anything – they are eaten as-is, as an accompaniment to coffee or tea. They are mostly a breakfast food, though they may occasional feature at an afternoon tea, if someone even has one of those, which in the States, people mostly don’t.
American cookies:
American cookies are exclusively a sweet dessert. They are often baked soft, and best eaten warm, although they’re perfectly fine to eat cooled, and you can certainly find shelf-stable cookies in stores (which are usually hard, rather than soft, see eg. Chips Ahoy). Oatmeal raisin cookies come the closest to the place that American scones leave off, and it isn’t very close. All sorts of flavorings and mixed in bits are common, although chocolate and nuts are more popular mix-in additions than dried fruit. Glazes are fairly uncommon, but not unheard of. The archetypal accompaniment for American cookies is a glass of milk, although they’re perfectly nice to enjoy with tea or coffee. They are not, however, a breakfast food. Americans do consider shortbread and gingerbread to both be types of cookies, but if you refer to “cookies” in the abstract, those aren’t what people typically think of.
British biscuits:
British biscuits are like American cookies, but pretty much always hard and served at room temperature. I’ve even heard the opinion that a British biscuit should always be “crisp”, with softness as a sign that a biscuit isn’t fresh. Americans are familiar with this style of treat, and generally think of British biscuits as “the type of cookies that you get in a tin” – they’re very much a thing in America, but they’re considered a smaller and much less popular subset of the broader “cookie” category. Like American cookies, these are often eaten as a dessert, but they are much more commonly seen as an accompaniment to tea than the American cookie is.
Tl;dr: This is like an even more complicated version of the crisps/chips/fries thing, I’m afraid. We’re simply talking about different things.
Explaining American biscuits was one of my more difficult linguistic challenges in China.
