[drleggman]

☼ Lex || mid twenties || they/them

☼ 18+ blog || minors dni || age in bio

☼ I horny post on main and dip in and out nowadays. Sry in advance for the inconsistency.

☼ Self/yumeship posting. I try my best to tag cw’s/tw’s. Emphasis on try! Please lmk if I miss something!

☼ Anti-zionist Jew. Zionism/pro-israel sentiment is not tolerated here. 🇵🇸

[tirajpg]

[contemptible-scoundrel]

buy her antique rusting diving suit. and fuck her in jt

[drleggman]

never kill yourself 🫶 new haikyuu movie next year

[sporeganism]

June

[ohcashewart]

Summer is coming ☀️

[sunday-bug]

[marycrispies]

It's a date! 🍔✨

[drleggman]

how to make $170 right now

[drleggman]

🫩

[drleggman]

how to make $170 right now

[nerdreamer]

[achillesinhighheels]

[drleggman]

men who are beautiful and tortured by it I love you

[drleggman]

yk part of me was kinda hoping mappa would somehow butcher higuruma’s design bc i’m scared of how bad i’m gonna want that guy

[drleggman]

literally sopping wet and pathetic like. you can’t show me a guy like this they are like crack to me

[drleggman]

I was not here for the duration of the season but. yeah. I want that guy

[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

[himynameisemail]

[mrhealyourgirl]

the sinister sniler

[tiramistupid]

me and eren and im scaring him worse