Hi there!

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Joined 2 years ago
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Cake day: June 9th, 2023

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  • Yes, but the thing is, people just don’t fly it here for no reason.

    Unlike the USA, where it was so ridiculous that I played a game with myself called “Turn around and there’ll always be a flag somewhere in front of me” (it really is that insane, their level of nationalism/exceptionalism disguised as patriotism is wild),

    …here the flag may be flown for patriotic events (e.g. World Cup), or flown by official institutions, but 99.99% of regular people would never consider flying it for any other reason, and it’s very rarely seen overall. This is normal.

    National flags are generally meant to indicate nationality outside of one’s own borders to others around you (e.g. an embassy in a foreign land, or ships at sea). They’re not at all useful on home soil, so why bother flying one?

    So, yes, it’s our flag (though not the version people fly that says ENGLAND in big letters in the middle - that’s just stupid). But the people that fly it are almost always bigots and weirdos that you want to stay away from, especially these days.





  • I’ve never actually had a chance to celebrate Halloween, as a child in a poor but dignified household my parents didn’t want us going door to door to beg for food (Halloween wasn’t a big thing for them at all when they were young, especially my father who grew up in a rural Catholic village in the 50s so they had no affection for the event, plus we lived in a very dangerous neighborhood growing up).

    As a teenager and adult, nobody ever invited me to anything Halloween related, and that continues to this day. I mostly forget Halloween is coming at all, except when the Americans start hammering on about it online for weeks on end haha.

    Oh well :-(








  • I don’t understand recipes that are like “yo this will take 30 minutes to prepare”.

    I’m not the Steve mcqueen of chopping things, haha. It might take me 10 minutes just to get all of the stuff I’ll need out and ready to begin - pull the onions and potatoes out of the shed, get the meat from the freezer, get the pressure cooker out and plug it in, make sure the workspace and knives are ready to go, grab a bowl for to collect the compost refuse, wash hands, etc.

    Then there’s all the actual prep. Peel the onions and potatoes, wash the dirt off them, chop them, etc etc, maybe the garlic needs crushing in that little garlic press, maybe the ginger needs grating, maybe the spices need measuring out, etc etc, and while I don’t feel slow, my chopping and such isn’t at restaurant chef lightning speeds.

    I also just generally don’t rush - rushing leads to mistakes which, when cooking, can lead to injury or wasted food. I go at a comfortable pace, not slow, but not rushing.

    If a recipe says 30 minute prep I’ll assume it’ll take me more like a hour. If it’s a recipe I’ve made many times and I don’t have to check the recipe and try to follow it properly, then yeah, more like 45 minutes.

    But I swear, all those recipe times are assuming you’ve got all your ingredients and tools and everything sat in front of you already washed, maybe even peeled, and ready to go, haha.