Grey Area

32. Dopeless Romantic. Susgender Queeirdo. Clownnoisseur. Here for the memeories and faggotry.

[tomhoppusdelonge]

i love following people with kinks I don’t have because somtimes I’m like

[depsidase]

[depsidase]

[mattpresents]

How do you know you're not Asexual? Maybe you just haven't met the right nobody.

[gaybichon]

not even funny how true this is for me

[wormzone]

weird ps1 game i found

[derinthescarletpescatarian]

You have to keep watching

[politijohn]

Source

Happy Pride Month!

[reasonsforhope]

Holy shit!!!!!!! HUNGARY DID IT!!!!

-via the Los Angeles Blade, June 1, 2026

[notahorseindisguise]

everytime i wear an outfit like this i think about this tweet

[monster2003]

I’m putting in my too weak notice.

[nat-20s]

Doctor Who season 4 is so delightful because you can tell that The Doctor, on occasion, straight up forgets that he's sad and burned because he's busy being in a sci-fi buddy comedy. And then something will remind him and he'll be like oh! I'm sad and burdened! And Donnas almost always there to be like 'hi sad and burdened. I'm Donna' and he has a completely proportional reaction like 'i would die a thousand deaths for you'.

[hp-up]

[thememedaddy]

[ungoliants-shadow]

[dear-julien]

[assaultmystic-archive]

the self is a guy you made up to get mad at

[ordr]

Thanks for sexualizing peoples trauma fuckhead

anytime

[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

[feldfrog]

I went on a date recently and she was like, “Did you know that Emily Dickinson only became famous after she died?” And I was like, “Oh word? That's the same for dinosaurs”

[roycohn]

do it scared. do it stupid. but most importantly, do it bitching and moaning the entire time