It's a Hard-Knock Life

🐹🌴🍈Eating Chao Fruit to get stupider 🍈🌴🐹👍 | 25 years young | Nonbinary Icon and God |

[hell-garden]

My little gay legs are fast enough to outrun anyone chasing me

🦐🌵👀👄👀

Before sending me an ask:

[hell-garden]

Nothing makes me feel older than being in public around the undergrads. My god they are speaking another language

[hell-garden]

Post cancelled I just tried to explain my new shirt to my parents and they did not understand it at all

[hell-garden]

Nothing makes me feel older than being in public around the undergrads. My god they are speaking another language

[hell-garden]

When your stomach hurts to the point of nausea but you're also having bad cramps so you gotta decide if a painkiller is gonna help or make you throw up

[sisyphusshrugged]

having a hard time focusing today. i've also had a hard time focusing for the previous 15 or so years leading up to now but this post is about today.

[hell-garden]

"What's with the depressing music"

"We are in hell"

[hell-garden]

"What's with the depressing music"

"We add in hell"

[mrsterlingeverything]

Its winsday

Dont even think about losing

[chinesewednesday]

[sailatina3]

[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

[sailatina3]

[antpainting]

[jenny-holzer]

[outermire-deactivated20230210]

the perfect gif combo

[bruzum]

[tieflingkisser]

[lesbianslimefriend]

here's where to find it on windows 10