tnt stick for a dick

chet | 21 | he/ze love. everythang <3

[pjackk]

Damn! i want mintchimp icecreamo

[homophobla]

Omg pjackk you're back!!

[homophobla]

HUH??? pjackk was just unbanned and then immediately banned again!?

[ceruleanheaven]

month starting on a monday we have no excuse guys lets get to work and lock the fuck in

[ceruleanheaven]

yk its actually very chic and avant garde to start on tuesday the second

[ceruleanheaven]

many claim theres nothing more subversive and revolutionary than starting on wednesday the third

[biomedical-nacre]

she suck on my mysterious artifact and I'm like hey don't do that

[corrucyst]

dude, this is really scary, and liminal as well. It's like the bathrooms

[hauntedhexbug]

waiters fagcent so beautiful i nearly jumped him

[hauntedhexbug]

does anyone actually use this word or are people just putting gibberish in thumbnails now

[wizardjpeg]

mostly i do god knows what

[souvenirs]

[spitfaggot]

happy birthday, gilbert baker. (june 2, 1951 — march 31, 2017)

[frethepotatohunter]

where are my headphones I can’t see without my headphones

[rainformation]

formative years? aren’t they all?

[segamascott]

[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

[badassdemonsword]

[manuciruja]

awww the like button turns into a rainbow when you press it! that's so cute...hey staff what's with all the trans women you keep nuking?

[manuciruja]

i think we should be ridiculing them more for this. you don't get to try and go all "queer website" when your staff likes to go on nuking sprees targeting the trans fem users

[weaponwifer]

Petplay but ur my isopod colony

[myvagina]

“vagina”

—

[scandalousadventures]

Eraserhead baby makes waffles for you!