fresh jokes™

so damn fresh, we six feet under

[lordeboy]

[qi-mera]

More of you need to learn about these ☝️

[jadenebula]

[just-another-cat-blog]

pride month!!!

[lemonsharks]

Is that a miette?

[jeanjauthor]

Pride for you!  Pride for a thousand years!!

[lost-and-cursed]

you COME OUT to miette? you come out to her as queer? oh! oh! pride for mother! pride for mother for One Thousand Years!!!!

[ammnontet]

they just revealed this at the game awards

[dogpuppy]

[reactionimagesdaily]

[footlongdingledong]

dip shit you are not turning into the joker. you are barely even turning into the penguin or th e ice guy

[nattousan]

*doom music starts to play* I actually kindof like scheduling these kinds of appointments now...

but seriously Fellas, don't forget to schedule a pap smear every couple of years just in case. If you still have a cervix you can still get cervical cancer. ilu

this has been a psa

[nattousan]

i've had this as an idea since 2017 btw

[beadyeyes]

[iamoutofideas]

meowth voice: today I’m takin james to da clinic to get an aboition

[rylandgraces]

there’s a friday ass vibe about this wednesday boys keep your wits about you

[pineappical]

hey girl

[sea--burn]

[yorgen-sh]

[otherwindow]

accidentally fell into somebody’s chimney

[mega-taiga]

They really said

[babygirlimgone-deactivated20240]

i love how OP is wailing over being set on fire but manages to remember to close the door behind him when he leaves the house.

[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

[ornerycrab]

Go Mewtwo! Psychic Womb Attack Now!