hi!!! I'm goma! and I don't quite know what I'm d

PFP by @guuuurei !!!!!!!111!!! main 2 many blogs. dont follow 4 fanart please. if you know me irl please turn back. like actually.

[gomadayo]

if gansey and blue existed irl they would be that one couple where the bf holds center right opinions maybe says hes socially liberal but fiscally conservative and the gf doesnt say anything about bf who is like 'nuke homeless people' despite holding super progressive views in comparison. He frustrates her whenever they talk politics so they try not to talk about it and she can't reconcile his callousness about nonwhite poor people and nonamericans with the caring person she loves so she just ignores it and ignores it and ignores it. Everyone she's known from childhood is lowkey judging her for dating some rich white guy. Some are jealous others feel betrayed and she doesnt feel fully like herself either but its ok because he's a really nice guy and plus. It is nice to feel pampered sometimes. (Shadow looms behind her)

[goodgirl-inc]

[goodgirl-inc]

nevermind post cancelled he's dead again

[zeitghost]

[saltoncity]

girl is that a knife in your hand or are you jerking off your sharp detachable penis in my stomach

[90377]

Fjaðrárgljúfur, South Iceland by Bryan Coe

[loki-zen]

has anyone considered that it was probably her house too. where else was she supposed to put her chintz?

[gaybichon]

not even funny how true this is for me

[dogpuppy]

He is my princess diana

[dogpuppy]

[gomadayo]

KNICKS IN FOURRRRR

[gomadayo]

i actually feel so ill god my evil tooth

[gomadayo]

No man its resentment. She hates her 🚬🚬🚬 i dont think anthy thinks she's deserving of love utenas princelyness and white knighting slides right past her and makes itself at home in the annoyance category of anthy mind. She's touched by her friendship the prince shit she thinks is incredibly stupid and annoying

[bideogaymes]

this Asian American family of 3, all grown adults, leave their corner store that they’re so concerned about being stolen from, to chase down a 14 year old Black boy for what they ASSUMED was a $1.00 bottle of water, and shot him dead when the boy brandished gun he had on him to warn them back and protect himself, and instead of letting him go and leaving well enough alone, the father came and shot that boy dead.

for a bottle of water.

the surveillance video of first, the mother following Cyrus around the store, and then all three of them running out behind him with threatening looks on their faces is insane. absolutely disgusting.

Latasha Harlins all over again.

[vatio-nuked]

Donate to Justice for Cyrus Carmack-Belton, organized by Todd Rutherford

We have started this GoFundMe to help support the family of Cyrus Carmack-Belton and … Todd Rutherford needs your support for Justice for Cy

the criminal case found rick chow not guilty and if that doesnt make you angry im not sure youre alive

[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

[cheesefags]

DUBLINER

by KYLE

Guys, I really wanted to show a little skin again for this post, but damn it is cold here. This is one of the very few occasions where I don’t want to get naked. I’m sorry.

Anyhow, prudishness aside, Dubliner is a fun cheese. I didn’t really expect anything crazy (I mean… look at it), and yeah it’s pretty straightforward, but there’s a lot more than its cheddary appearance. It’s nicely flaky, and sharp and sweet - it’s kind of like a cross between cheddar and parm, in taste and texture, with a bit of swissy sourness.

Actually, I just looked on Kerrygold’s website and they describe it as “elements of a mature cheddar, sweet nutty tones of a Swiss and the piquant bite of aged Parmesan”, so hey turns out I’m not totally making this up.

I’m always on a quest to offer alternatives so people can keep boring cheddar off their cheese plates. We’ve suggested cotswold and guinness cheddar, and you can add this to the list!

[kyol]

[cheesefags]

IDIAZABAL

by KYLE

It’s getting hotter out, and that means that just walking home from work makes me sweaty. My roommates and coworkers are probably not so pleased (though it probably works to my advantage with some crowds…)

Idiazabal is kinda like the cheese version of that. As soon as I unwrapped it, bam, I was hit with a cloud of smokey smell. The smell is pretty strong at first, but in terms of flavour, the smokiness is milder. This cheese from Spain is made of sheep’s milk, basically the best milk for cheese (in my opinion). It’s got more fats and minerals than cow’s milk, and you can definitely tell here. Idiazabal has got a creamy, buttery flavour, and a smooth texture.

Check it out for yourself, and take a whiff.

[cheesefags]

MIMOLETTE

At work the other day, we had a seminar with that special feature that makes any meeting better: a cheese plate. It had some good cheeses and some not so good cheeses, but it had one startlingly orange standout that made me fall in love as soon as I put it in my mouth. The person who brough the cheese couldn’t remember the name, after work I ran to Cambridge’s Wine & Cheese Cask, and in my own cheesy missed connection, described the cheese to the cheesemonger. And thankfully, she made a positive ID: mimolette.

This is probably one of my top 5 cheeses. It’s Gouda-type, with a tough, firm texture, like dense dry fudge. The flavour covers so many dimensions. It’s carby, salty and caramel-y at the same time (think caramelized onions, actually), with a nutty overtone thanks to the addition of annatto, which is also responsible for the orange colour. The whole cheese comes in a sphere and pretty much looks like a canteloupe, thanks to the unique texture of the rind, which is stony and has little tiny tunnels in it.

How do those tunnels get there? Escaping air? Nope. CHEESE MITES. I had no idea this was a thing, but they’re literal flour mites intentionally introduced to the rind to change the flavour and texture. I guess it’s a little gross but damn is it worth it. When I finished this chunk of cheese (which I totally did in a very short amount of time), I did not hesitate to snack on the rind, despite of how tough it was.

Damn guys. Get this cheese. So good. Mites and all.

[gomadayo]

btw if anyone is on storygraph im gomadayo on there as well