chur bro

She/her, please don't expect much I post no original content

[plush-puppy-angel]

[hourlycatphotos]

[100493503004422]

refusal to participate due to self consciousness is actually more embarrassing than participating. it took me a very long time to figure that out. abject fear of embarrassment is actually causing you to do things that are more embarrassing than what you fear. you are gonna be embarrassed anyway. let go and be free

[sakrafka]

cat mama

[herpsandbirds]

[utopians]

Passed the White Pharaoh on the freeway

[laikathestar]

[thegeekgene]

Someone at an old job asked why I wanted to write up the meeting minutes for our team and I said 'i wanna control the narrative' and they were like 'what' and I pointed out that no one was gonna remember what we said in six months and so my interpretation of the meeting would dictate the assumed reality of what happened

"none of you ever send corrections when I offer the draft so y'all have consented to my version"

"we don't read that shit"

"you must trust me implicitly to create our shared reality that's so sweet"

That's how several coworkers decided I was a supervillain and how I learned several coworkers didn't understand record keeping as like a CONCEPT

[snarpreplies]

[kingscrown666]

[undeadentropy]

What a highly specific and devastating word

[todaysbird]

that’s a whole man.

[starsinfight]

you can't leave off the photo the sawmill worker took of the kiwi

[azaablue]

the best fanfiction you've ever read was written by a woman in her 40s before she made dinner for her kids. it was written by a teenager after school when they should've been studying for a history test. and a barista came up with the idea while they cleaned the espresso machine and busser fact-checked it on their break and the post-doc edited between writing grant proposals and the nurse apologized for typos in the notes after a long shift and behind every drabble and one-shot and multi-chapter fic there is a person with a wonderful and interesting and chaotic life and it is such a privilege that we get to be apart of it because they decided to do this thing we all share, for fun.

[tragbarerpanzrabwehrkomplexfagot]

[devinellekurtz]

My very first tiger drawing and my latest

[formaldehydedoesstuff]

Your skill level is unquestionable but listen.

I love him.

[toasthaste-art]

me also. as well.

[devinellekurtz]

This is the COOLEST thing I’ve seen in AGES. You both completely made my entire week.

[wordfather]

idk if this is an usamerican thing or not but it always blows my mind as a small european country resident that yall have many names and types of apples???? what do you mean its not just red yellow or green??? why is it so complicated??? who is granny smith????

[wordfather]

'whats your favorite apple' 'red' 'no i mean like what type' '??????' actual conversatiom i've had with a mutual from usa

[wordfather]

THIRTY TWO??????

[phillyphillyphilly]

Listen that doesn’t even account for all the weird shit local farmers are getting up to.

May I present the best apple:

[wordfather]

the world is so big and beautiful

[sophsun1]

Happy Pride 🌈 | The Golden Girls (1985-1992)

[velinxi]

My artwork for the Legend of Korra concert!

[pangur-and-grim]

I'm going down a rabbit hole looking through this Thai cattery that breeds for white back-stripes

[imfullabeans]

[only-tiktoks]

[picturesque-about-it]

[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