Okay. So there’s a theory out there about this movie that I’m going to throw out to you all. I’m not sure I agree with it, but at the same time, I’m not sure I don’t. It really makes a lot of sense if you think about it, but I fairly confident it was not a planned story by the creators of the movie. But it certainly fits. So here goes.
The Great Stone Dragon is featured three times in the movie: First, Mulan stands beside the statue when she sings about how she wishes her outside would match her inside, and that her actions and appearances were in line with her inner character. Second, Mulan sits on the base of the statue watching her father pass his final night before going off to war, it is here that she makes her decision to take his place. And the third time is when the ancestors attempt – and fail – to awaken the spirit.
So why does the statue crumble? Because it’s empty. Because the spirit of the Great Stone Dragon has already awakened and given Mulan the strength she needed to make her decision and go to war in her father’s stead. Mulan woke the dragon (calm down, Viserys) when she sang ‘Reflection’ beside him, and he gave her his spirit when she sat in the rain watching her father, passing to her all of the strength of the Great Stone Dragon. So when the ancestors try to wake him, he’s already gone.
Anyway that’s the theory. As I said, I don’t know that I buy into it, but it certainly makes a lot of sense.
My childhood just got more beautiful
THIS. NO ONE EVER UNDERSTANDS
In Soviet Russia, kitten adopts YOU.
You can’t possibly say no to that.
Milk Tea with Tapioca Pearl Ice Pops Recipe
You will need freezer pop molds for this recipe. If yours don’t come with sticks that attach securely, buy wooden sticks.
For the tapioca pearls:
- 3 1/2 cups water
- 1/2 cup black tapioca pearls
- 2 ounces Chinese brown sugar, broken into coarse 2-inch pieces
For the milk tea base:
- 1 3/4 cups water
- 6 Chinese black tea bags
- 1 cup sweetened condensed milk (about 10 ounces)
For the tapioca pearls:1. Bring 3 cups of the water to a boil in a small saucepan with a tightfitting lid over medium-high heat. Add the tapioca pearls, stir, and return to a boil. Reduce the heat to medium low and continue to rapidly simmer until the pearls are swelled and soft all the way through, about 20 minutes.2. Remove the pan from the heat, cover, and let sit for 15 minutes. Strain the pearls in a colander, rinse with cold water until cooled, and drain thoroughly. Transfer the pearls to a small heatproof bowl.3. Place the remaining 1/2 cup water in a small, clean saucepan over high heat and bring to a boil. Add the brown sugar, reduce the heat to medium low, and stir until the sugar has dissolved. Pour the sugar syrup over the reserved tapioca pearls, stir to combine, and let sit until the mixture cools to room temperature, about 15 minutes.
For the milk tea base:1. Bring the water to a boil over medium-high heat in a small saucepan with a tightfitting lid. Add the tea bags, stir to combine, and return to a boil. Reduce the heat to medium low and simmer for 5 minutes.2. Remove the pan from the heat, cover, and let sit for 10 minutes. Remove the tea bags,pressing the extra liquid from the bags back into the pan, and discard the tea bags. Add the condensed milk and whisk until evenly combined.
To assemble the ice pops:1. Using a slotted spoon, remove 1/3 cup of the pearls from the syrup and divide them among the pop molds. Fill the molds halfway with the milk tea base. Freeze until the pops are almost solid, about 2 hours. Meanwhile, set the remaining pearls aside in the syrup at room temperature. Place the remaining milk tea base in the refrigerator.2. After 2 hours, drain the remaining tapioca pearls and divide them among the molds. Top with the remaining milk tea base. Insert the sticks and freeze until solid, at least 6 hours.
Jeff Danzinger on Mitt the Twit
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