number 1 tumbr bog

peace love and light <3 lesbian, 20

[crawfishcomic]

Research

[castlerobin]

girl tries to kill herself with the bomb that kills ugly people. entire city is levelled. millions dead. she survives. this was because she was a blue elf and the bomb was invented by the blue elf maniac

[snototter]

A Galapagos sea lion (Zalophus wollebaeki) in Galapagos, Ecuador

by divindk

[tothechaos]

any tips for developing discipline? ive been going through life on a lackadaisical hedonist build but ive got a bunch of mysterious problems that i may or may not be at fault for

[nacht---hexe]

jokes

jokes is like an expert type of playing, and uses special toys called words.

[contextfreepatentart]

[hateusandseeifwemind]

[vintagehomecollection]

Fine Homebuilding - Great Houses: Small Houses, 1995

[canadiandogteeth-deactivated202]

Ice Storm ~ Montreal, Quebec, Canada 1998

[paleozoiccatboyblood]

[wyrm-town]

[xanaxfarts]

SpongeBob SquarePants: Episode SP-129 (1999)

[wovi]

*

richard siken

[kaylmao]

[sunburnt-brian]

[louisegluckpdf]

Truly one of the unsung heroes of posting

[plumslices]

There’s no such thing as an inanimate object everything is sentient

[s6sh6]

[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