Tbh, it always has been.
The only problem is that we've been set up so that the people that are most likely to oppose the worst case scenario are the ones least likely to be both armed and willing to fight.
Just wait, though. If things slide the way they could, it won't be long before the party policy shifts against armed citizens.
Lots of poo.
A good bit actually though. I'm disabled, so no job. This means that while I'm on my ass recovering from the necessities of living like cooking and cleaning, I have a shit ton of spare time.
Part of that is spent fucking around on lemmy.
The rest is usually spent on some variety or another of writing fiction. Short stories, a few ongoing novels, that sort of thing. Here and there a poem or song will pop in my head.
Then there's a bit of panting, occasional drawing, that kind of visual art.
I've also been known to run ttrpg sessions here and there, which is its own art form in a way.
Well, one thing is that the kind of jewellery used in nipples isn't going to be the same as in ears. You can kinda use actual hoop earrings as a ring in other places, but it won't be a great idea. Most of the time, hoop earrings have a very thin part that goes through the ear, as in thin enough to essentially be a wire.
The way nipples get pierced leaves a bigger channel through the nipple. So, you use the thin wire in that hole, and you get irritation as well as a higher risk of it causing trouble when it gets snagged because a thinner gauge is going to pull through skin easier (up to a point). Most hoops for ears also use a different way of closing. The little wire gets put into a hollow in the opposite end, whereas body jewelry tends to be secured by balls that are either screwed on, or are pushed into place and secured by divots in the ball.
I'm not saying that nobody ever uses regular hoops in their nipples, I know plenty of people that do. I'm saying that you wouldn't mistake one kind of ring for the other; there's really not much visual overlap.
As far as how you would write the kind of idea you're wanting to express, that's a more complicated question. I tend to favor such things coming out via dialogue. Two old friends talking about the things they've left behind, there's a dozen ways to say that one of them has stopped wearing their body jewelry.
Makes zero difference in end results.
If anything, measuring by weight only is better for liquids other than water. You try measuring other liquids by volume, you run into issues with it not matching as well. One container of milk may have more or less grams per liter than another. Maybe only a gram difference, but still.
Besides, a cup is always a cup the same way a liter is always a liter. A pound is a pound. You might run into crappy measuring devices that aren't accurate, but the units themselves are standardized.
Metric makes some things easier, but other things harder.
Definitely not an unpopular opinion. Anybody that bakes more than once a year ends up wishing it was by weight. And I agree fully with your opinion.
Mind you, it doesn't actually matter with all baking, and even then it matters less what the actual measures are as long as the person using the recipe is consistent in how they measure.
What measuring by weight achieves is consistency more than ideal results, though consistency leads directly to ideal results. So, if you measure by volume, and you measure out each cup the same every time, you'll get the same results every time, within the degree of variability in things that can't be standardized like humidity, water content of flour, precise gluten amounts, etc.
Where volume measurements in baking fail is when you hand the recipe to the next person, which is what your post is really about. But, even that has limited impact on results since there are factors in end results that can't be standardized. The difference between a densely packed cup and a loosely packed one matters for sure, but it also won't make a cake recipe fail entirely in most cases.
For things like quick breads, you don't worry as much about measurements at all, since you're going to be adjusting liquid amounts no matter what the measures are. The only part that matters there is the ratio of leaveners to flour, and there's more leeway in that than there is in cakes.
But, even with cakes, you'll have as much or more difference in results from the type of flour as the measures. If your recipe is built on using AP flour, me using cake flour is going to end up different, even measured by weight. Noticeably different even to a non baker. But it'll still be yummy no matter what the measures are.
Bread baking is where you see weight measures used the majority of the time, and there's still a ton of variability between loaves because the environment plays such a big role. A five degree difference in room temp during proofing has more effect on the end results than those caused by measures.
The key is that you can actually control the measures, which is why I agree fully with your opinion. If you're enough of a baker to be publishing recipes (as opposed to just sharing them with people that ask), and you aren't giving the recipes in weights, you're a prat lol.
This is why it's important to remember that in any revolution, resistance, or targeted action, it's the police that are the first enemy. They'll be the ones that respond first, and will likely toe the line the most reliably.
Or was it shöen?
Not just health issues, but yeah, that's the idea.
Yeah, IDGAF if someone is masturbating in my home, as long as they follow two rules: clean it up, and no pictures of my home. That's just rude as fuck for even a guest, much less someone that's being paid to primarily pay attention to the animals. You can't actually do both and do them right.
I'm down with them
Man, when the incidence rate of only major depression is right under 10%, that's common.
Expand that upwards for all severity, and it gets worse.
Throw in anxiety, and you're at around 20% for all forms of anxiety, though there is a lot of comorbidity between depression and anxiety.
But that still means there's some percentage of people with both to some level.
This isn't sadness we're talking about here, this is diagnosed cases.
If you're at a Thanksgiving dinner, and there's a dozen people at the table, at least one of them is dealing with one or both of anxiety and depression. Maybe more of them.
Now, if you want to play circle jerk over "common" being used, whatever, I'm not playing that game, so you'll be doing it alone.
But the ugly fact is that you absolutely know enough people dealing with the issues that it sure as fuck isn't rare. It's right there, all the time. It's been worse since covid, and even worse with the younger folks. People under their thirties? Some data runs as high as a fucking quarter of them experiencing one or both of depression and anxiety.
So, maybe, if you aren't seeing it in the people you come into contact with, that's a you problem. Maybe you're missing it, maybe the people you know just don't trust your snarky ass to talk about their problems with you. Maybe they should change who they come in contact with by avoiding you. There was assiduously absolutely no need for you to be a dick in your opening line, btw. That's extra true if you thought that maybe I'm dealing with depression and anxiety myself. Like, someone expresses that a doctor might be lying about the prevalence of anxiety and depression, and your first thought is to be a dick to them? Fuck that
Metric is essentially a blend of two things; a set of units (meters, liters, etc) and dividing them by decimals.
Where both the units and the decimal divisions have a problem is when you don't have well labeled measuring devices. Anyone can figure out a third, or a half or a quarter, and then divide down from there with any given container. Dividing a container into tenths, and then more tenths isn't as viable. Not impossible, just not as easy as fractional divisions.
Then there's the units. To get a cubic centimeter, you first have to take a meter and break it down.
This applies to weights and volumes as well. Grams are such a small base unit that estimating with it is difficult. Liters are the exception to that, you can easily visually estimate a liter or a gallon, and if it's a liquid that's familiar, do so by feel as well.
But milliliters, cubic centimeters, those run into trouble.
Which is whatever. But the point is that the units are arbitrary. You could take a foot and divide it into ten and have a unit just as useful for decimal maths as centimeters. It's decimal vs fractional calculations that most people bitch about. And fractional is just as useful, and no harder to do on the fly once you've gotten to about the 6th grade.
All of that may seem moot when you're baking at home and have your scale and measuring devices of choice. But when you aren't in a kitchen set up for your preferences, relying on the smaller units becomes a problem. If you're away from an actual kitchen, the gap becomes even more significant because it's not that hard to make containers that approximate cups with accuracy, less so with liters, and even less with milliliters.
That's because most of the cooking units in imperial pretty directly fit readily available objects, with a small enough variance to not waste resources in the process.
Now, you can learn to visually or tactilely approximate SI units too. You can get used to the weight of what a hundred grams feels like, or what it looks like when it's known material. It's just not as simple as the imperial units in that regard.
Now, if you want to run into where imperial units really suck, look into the different standards for what sets dry and liquid measure by volume. They're different, but a gallon and a cup are rarely specified as liquid or dry, which means that the other units derived from them are a pain in the ass if you don't know the difference. And don't get me started with the fact that us standard units and imperial units aren't actually the same in every case.
But, again as units they are standardized and no more or less useful than SI units inherently. Nor is fractional vs metric/decimal a comparison that's inherently better on one side or the other for all uses in the kitchen (and definitely not in the general sense).