nice art, bad memes.

29, irish, bi, @catsuda07 is my amazing wife! i've been here 10 years, the mental illness won. rb's sometimes nsfw, 18+ etc, always down to chat

[aveloka-draws]

Weeping Fountain, watercolor and ink.

Illustration for the @cotl-yoa 's zine✨

[haunted-skitty-doll]

Sorry to post shit I found on reddit but this video has been on my mind for like 3 weeks now

[poetstudyblr-deactivated2025063]

Nothing is off topic when it comes to us, happy pride month, my fellow asexuals 💜

[bubu2ktb]

[dogpuppy]

[longnuts]

[longnuts]

[dogpuppy]

I’m having a stroke

[longnuts]

[conzoop]

Huh, must've been the wind

[chilewithcarnage]

[angelicguy]

saw this came so hard i blacked out woke up in a hospital in the middle of germany in a room with 50 other guys in bed a woman carrying a rag and gruel sees me move, she gasps and runs to tell someone

[iahtruong]

[yuu-migiwa]

2026.6

[iahtruong]

[parkchanwoohoo]

[mcsryaoihell]

my bonnies

[reactionimagesdaily]

[filmphotofranz]

[mikus-sleepiest]

[eurymille]

The Sorceress.

(Foil print for Fanime.)

[ultrav1olamb]

zoomies - ̗̀꒰ᐢ › ˕ ‹ ᐢ꒱ ̖́-

{ small benoit update because i haven’t posted him in a bit hehe }

[cheesefags]

2-YEAR CHEDDAR

from GRAFTON VILLAGE

I usually try to review cheeses virginally - that is, ones that I’ve never had before. In this case, this is a cheddar I’ve had many times before. But I couldn’t leave it off the blog, what with its obvious appeal to leather and rubber fetishists.

As far as cheddars go, Grafton’s 2-year aged isn’t going to shock you. It’s mild, light on the salt, with a slightly sweet and grassy flavour. It’s got a nice texture. It’s dense, more moist than I expected, and smooth.

So what is the deal with the gummi suit on this cheese anyway? Well, cheese has obviously been around a lot longer than fridges. Fresh cheeses like mozzarella are too moist to last very long outside of a cold place (bacteria and fungi do so love damp places), though I don’t think anyone was too mad about eating that stuff quickly. But cheeses that have been aged (and dried) more have some more preservation options, which is where cheese wax comes in. The wax is a physical barrier, stopping fungal spores from landing, and also blocks moisture and air, making the cheese a pretty unfriendly place to grow. Even drier cheeses can be bandaged in cheesecloth and then slathered in lard to preserve them while allowing some ventilation.

I gotta admit: hot wax isn’t really my thing. But cheesecloth bondage and grease… it has potential.

[dumbpuppyfag]

this site used to be awesome