Cosmic Funnies
Keni
almost home
Acquired Stardust
let's talk about Bridgerton tea, my ask is open
Three Goblin Art

Discoholic 🪩

pixel skylines
Aqua Utopia|海の底で記憶を紡ぐ

#extradirty
Mike Driver
art blog(derogatory)

No title available
AnasAbdin
Alisa U Zemlji Chuda

if i look back, i am lost

@theartofmadeline
"I'm Dorothy Gale from Kansas"

izzy's playlists!
Jules of Nature
seen from United States
seen from South Africa
seen from United States

seen from Australia

seen from United States

seen from United States
seen from Poland

seen from Thailand
seen from United States
seen from United States
seen from United States
seen from Iraq

seen from United States

seen from Germany
seen from United States
seen from United States

seen from Poland
seen from Iraq

seen from Malaysia
seen from United States
@garbage-empress
Today's snail: Epidendrium sordidum
Antennarius maculatus
Warty Anglerfish
Image source
Status: Least concern
Distribution: Widely found in the tropical waters from the Red Sea, the Indian Ocean to the western Pacific Ocean along Indonesia, the Philippines, eastern China, Papua New Guinea.
Weevil (I beleevil) that landed on my finger yesterday :]
weevil 1251
it’s been ten years
its been 12 years
13 years
14 years
15 years
16 years
Loss is a dancing queen, young and sweet, only 17
18. it’s now legally allowed to vote, drive and buy hard liquors in a lot of countries
numbers ranked by how much id prefer getting shot by that many bullets
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1,000,000
when the steamed cabbage is bursting with boiling water and it hurts to eat
good news everyone
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.
this site used to be awesome
hearing a beloved friend say the words 'can i be mean for a sec' is like watching an angel descend from the heavens and kiss you on the forehead
How do you know you're not Asexual? Maybe you just haven't met the right nobody.
Would you eat this?
I would eat this
I would not eat this
I have eaten this (positive)
I have eaten this (negative)
Food: Ethiopian injera
Ingredients: teff flour, flour, instant yeast, sea salt, baking soda, water, apple cider vinegar
I love injera but this recipe sounds like it sucks.
when me and sis lowkenuinely dont even give a fuck anymore and we're just on our own shit you know like stacking paper and stacking cheddar and shit you know and getting women in short sleeve polo shirts to feed us pellets you know that good nutrition pellets you know
im so used to tumblr that i forgot some troglodytes on reddit wouldnt be even surface level familiar with the concept of the robot lesbian
Tch, yeah I'm definitely one of those people that if you got something to say to me, say it to my face!
*begins sobbing immediately at first sign of conflict*