the butch they warned you about @dykestriders - Tumblr Blog

#ds.png #hs #homestuck #dave strider #john egbert #johndave #pepsicola #disgrub #no caption you get no context

easy to forget but book jon snow is great actually. he gets so drunk he cries in his first chapter. he's 16 years old and laser focused on loan negotiation. he keeps getting promoted against his will. he's the chosen fantasy protagonist with the worst genre awareness ever. he implements pro immigration social reforms. he has a giant albino pet wolf. he cuts a guy's head off. he thinks he invented cunnilingus. he's been dead for 15 years.

#asoiaf

64mpg

if i do something wrong they kill me

dustinyschild

Daily reminder

nflstreet

mutio-von-mutio

i had to see if this was a real quote and it is

mousey-toy

cruel-hiraeth

if you build “community” around hating other people, just know that the second you step out of line—regardless of your moral uprightness or the hypocrisy on their part—you’re the next person they’re going to tear to pieces.

pukicho

No one has ever made money

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.