It's Me & Life

Trifid Nebula In Sagittarius, also the cover for King Crimson’s Islands. by Evan64m

age gaps aren’t inherently bad between adults, but they are incredibly suspect in instances where one party has significantly more agency and experience due to their age. a thirty year old dating a forty year old, for instance, isn’t all that big a deal. but an eighteen year old should be VERY suspicious of a thirty year old wanting to get with them. they’ve had twelve years to establish themselves as an adult. an eighteen year old has had maybe a few months to do so.

i’m saying this as a person who briefly dated a thirty year old at age 19 (it wasn’t good lol), and also as a person with happily married parents who have a 12 year age gap. the difference is that my mom was in her thirties when she met my dad; she’d had plenty of time to find a career and a name for herself in the world.

the speaker there gave lots of advice for leaders—obviously, it was a leadership camp—but his saying about personality flaws struck me as useful for writers too. 

he said to us all “your curses are your blessings and your blessings are your curses” and went on to explain how because he was such a great speaker, it made him a terrible listener. he could give speeches for hours on end and inspire thousands of people, but as soon as someone wanted to talk to him one on one or vent to him, he struggled with it. 

he had us write down our greatest weakness and relate it to our biggest strength (mine being that I am far too emotional, but I’m gentle with others because I can understand their emotions), and the whole time people are sharing theirs, my mind was running wild with all my characters and their flaws.

previously, I had added flaws as an after thought, as in “this character seems too perfect. how can I make them not-like-that?” but that’s not how people or personalities work. for every human alive, their flaws and their strengths are directly related to each other. you can’t have one without the other.

is your character strong-willed? that can easily turn into stubbornness. is your character compassionate? maybe they give too many chances. are they loyal? then they’ll destroy the world for the people they love.

it works the other way around too: maybe your villain only hates the protagonist’s people because they love their own and just have a twisted sense of how to protect them. maybe your antagonist is arrogant, but they’ll be confident in everything they do.

we don’t give a shit about their ~beliefs~??? I dont care if mr dick is sittin in his house thinking jews are awful. I would LIKE for him to not think that but I ultimately do not care. I do not care about changing his thoughts. 

i care about preventing him from having enough of a public platform that he and people like him gain the power to ACT ON those beliefs.

so yes actually! punching nazis when they are trying to be suave on television, such that they are unwilling to try to go and appear suave on television again, does accomplish that. 

Great system, right? Except that I was such an insufferable little bookworm I routinely got them ALL right, which resulted in me being excused from spelling most weeks and told to write a story instead, which is really how it all began, because until then I hadn’t written anything down.

Can you freeze the hearthkeeper in carbonite and store them in the basement?

To start off, some facts:

-White wine is made from sweet pulp inside of the grape (minus the seeds).

-Red wine is made from both the skin and the grape (and the seeds and stems…sometimes? Can’t remember).

-Tannin is the substance found in red wines, coffee, dark chocolate. Tannins are responsible for the bitter taste in those foods.

-Tannins are found in the skin of the grape, as well as the seeds and the stems. Therefore, most red wines will have tannins, versus most whites will not have tannins.

-Red wines vary in level of tannins, depending on variety of grape, climate, and fermentation process. Pinot noir tends to be very low tannin. Shiraz/Syrah, choice of poison for our beloved brunette surgeon, is very heavy on the tannins.

-Some white wines (most commonly Chardonnay) are aged in oak barrels instead of metal containers. Oak barrels have tannins, which seeps into the wine during the fermentation process. That’s why Chardonnays tend to be “drier” aka it has tannins.

-White wines like Sauvingnon Blancs are usually fermented in steel barrels (aka no tannins. Aka usually very fruity and light and sweet).

Your ability to taste tannins is genetic.

There is a genetic marker determining whether your taste cells are sensitive to tannins.

Basically two people can drink the exact same wine and have wildly different reactions because: 1. Person A can’t taste tannins, so they taste the actual wine flavor. 2. Person B can taste tannins, and that tends to overpower ALL the other flavors in the wine. Basically all they taste is tannins and none of the wine.

I am super tannin sensitive, so if I drink a wine like Cabernet Sauvignon (very tannin heavy, aka “very dry”, it tastes like bitter ethanol alcohol to me, whereas my best friend can’t taste tannins so the same wine is maybe a little bitter but they can actually taste the grape and different flavors. To her, a wine like Sauv Blanc is too sweet, tastes like sugar water. But to me it tastes good.

So unless it’s the taste of the alcohol or all wines you hate, chances are you might hate the taste of red wine, especially the heavier red wines, because taste the tannin overpowers everything else. And all you taste is bitter bitter ethanol bitter more ethanol. 

More tannin info: -Tannins bind to fat.

-This is why tannin heavy wines are recommended with fatty foods (Shiraz and steak). Whenever you eat food with high fat content, the fat builds up on your tongue. A sip of red wine will bind with the fat on your tongue and clear it away. That’s why the sip of wine between bites of fat heavy foods is considered a palate cleanser.

-By that logic, this is why white wines are recommended with low fat foods, like fish. Salmon is fattier than most fish, which is why Chardonnay (tannin heavy white wine) or Pinot Noir (low tannin red wine) is recommended with salmon.

-People who are sensitive to tannins can drink tannin heavy red wines with fatty food and generally the wine won’t taste gross. The fat on your tongue (from that steak) will bind with the tannin and neutralize the tannin taste. Aka the only time I ever drink Cabernet Sauvignon or Shiraz is with a steak or heavy, creamy pasta. Aka never bc I don’t often eat either.

-The reason dairy helps coffee taste better is because the fat in milk/creams binds with the tannins in coffee and neutralizes the bitter taste. This is why people who can’t taste tannins can generally drink coffee black without milk (sugar is a different story). It’s also why almond milk in coffee is the worst idea (almond milk is already bitter and has no fat).

More wine facts: -90% of the “aromas” of wine are marketing BS

-You know the labels that say like “cherry with a hint of blackberry?” There’s no real way to infuse cherry or blackberry into grape wine without screwing with the fermentation process. It’s all created by the wine marketing industry to sell you win. Sometimes if you smell cherry before you drink the wine, you might taste it in the wine (because majority of flavor comes from smell). Or if you think there is cherry flavor in the wine, your brain can trick your taste buds into tasting it.

-The only true flavors found in real grape wine are grapes (obviously), oak/earthy flavor (the barrels), vanilla (barrels, oak sticks), tannins. (There are a few others but can’t remember. I think maybe cinnamon?).

-People’s perception of wine often affect how good it tastes to them. Social psychology studies show that people will rate the exact same wine differently if they’re told the wines are different in price. (They rated the more expensive wine as tastier).

This is an interesting article about the genes that let you taste it if you’re into the sciency shit