Magnificent Bastard

Thursday, November 21, 2024



Ask the MB: Should I Keep All These Piercings?

Paul Fussell expresses his opinion on excessive piercings
Paul Fussell expresses his opinion on excessive piercings

Q: This week I realized I still have the piercings I got in high school, but I'm in university now. As an 18 year old hoping to be a little classier than she started out as once I'm done with my schooling, what are your stances on piercings? I have my ears pierced twice over, as well as a simple cartilage piercing. I usually wear small sliver sleepers. I also have my naval pierced (despite knowing it's trashy) and am justifying it because only my boyfriend has seen it. I haven't changed it either, since anything that dangles or had rhinestones was just too gaudy even for my younger self. Should I take any of these out? What should I wear if I keep them in? Thank you!
— Tessa

A: Our favorite Ask the MB submissions are the ones where readers answer their own question. It's a real timesaver!

Trust that your forthcoming jewelry and infection-reduction strategy is firmly grounded in the core principle of understatement, and would be zealously endorsed by MB patriarch Paul Fussell (RIP), who wrote in Class, "Both men's and women's elite looks are achieved by a process of rejection — of the current, the showy, the superfluous." He's talking about cartilage piercings here, Tessa.

Best of luck in college, and may any naval scarring be at a minimum.

POURCAST

BETA

Sazerac

  • 3 shots rye whiskey (or to taste)
  • 1 sugar cube
  • Peychaud's Bitters
  • quarter shot of Absinthe
  • lemon twist

Soak the sugar cube with the bitters and place in the bottom of a highball glass. Mash with the back of a spoon (or muddler, which we hope has not been used to make a Mojito), add the rye whiskey and fill the glass with ice. Stir for about 30 seconds and then strain into another lowball glass that has been rinsed with Absinthe and filled about halfway with ice. Garnish with a lemon twist.


In-Depth Sazerac Coverage:

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