Hey. Its okay. You don't have to be a good person. Just hurt people.
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@hematofaggy
Hey. Its okay. You don't have to be a good person. Just hurt people.
happy cannibalism day! 🧠🫀🫁🦴
@hematofaggy yay! ^w^
theres a small handful of vore artists whose style i really like but are also very publicly Antis and like ive considered buying commissions from them but i kinda just dont want to turn their wrathful gaze towards me yanno??
sometimes the cannibalism isnt a metaphor for something, sometimes its just an act of incredible violence and objectification. sometimes i just want to hurt you and destroy you and my body is the sexiest way to do it.
this is the opposite of a metaphor. this is confronting you with the cold uncaring fact that you are made of flesh and bone, that your body and senses and your very mind are merely manifestations of muscle and neurons, cords of soft pliable meat running beneath your skin and pretending it has a soul. you are, physically, as an object, basically an upright pig.
this isn't a metaphor. this isn't a joke. this is one animal reminding another exactly what they are. using teeth.
sometimes the cannibalism isnt a metaphor for something, sometimes its just an act of incredible violence and objectification. sometimes i just want to hurt you and destroy you and my body is the sexiest way to do it.
I need to tear into a girl while its still alive. Ripping muscle and fat and sinew with my teeth and hands. Feeling her writhe under me, its terrified screams of the worst pain she's ever experienced. The joy in its eyes as her life is ended the way its lived it for years, sacrificing everything to me. The squirming slowing down, her yells getting quieter as it slowly fades out of consciousness. I bring my face next to hers, making out with it, letting her taste its blood and flesh on my lips. Both of us wearing the biggest grins in her final moments.
i don't know how to tell you people this or why i need to, but when a comedic skit portrays men in dresses and the obvious and only punchline is that it is funny because it is men in dresses or men acting like women, that's transmisogyny. it's genuinely not subtle and i don't know why ostensible progressives seem to only conceptualize transphobia as being "when you misgender or harass trans people for being trans." like, yep, that's a part of it, but it turns out there are other things also contributing to this!
雫ちゃん強制貧乳肥満化クラスメイト女子たちに目をつけられてしまいますお胸は全く育ちませんでした!
過去絵補完 (2013/2/6)分
my most problematic toxic masculinity trait is when im looking through the ftm and top surgery subreddits for scar care routines and i get shown a bunch of pics/vids of guys like sobbing crying and hugging their plushies in the recovery room after surgery it makes me want to hit them really hard
Southern Lion | Alex
plz go check out @ 15OOOOOOOOOOOO on twtr
extravagant dinner party where instead of serving sushi on a girl, the guests are able to slice the sushi cuts they want directly from a live high quality rare fishgirl centerpiece
I've talked a lot about butchering, but I've never gone through how I would do it.
It's quite important to clean and drain your kill before preparing, but I always like to keep that blood for later, as to not waste it.
I'd start by chopping off the feet and hands, making sure to have full, clean cuts. Set them aside for now, and let the body drain. I think it might be more efficient to hang the body up from underneath the shoulders here, but I don't have one of those, so sheet pan with a large vessel underneath it is.
This would probably be the most uncomfortable step for them, as I don't necessarily have the space required to let it lay down yet. Even if they couldn't feel it, they're kind enough to donate themselves to my cause, so I'll be caring.
After that, it's free reign from here. I like starting by laying them down on their spine, a warm towel beneath their neck and head to keep it from rotating while I work.
Start with an incision along the belly and up to the torso. separating it into left and right. Remove the organs. As much as I pride myself on not wasting anything, I don't know how to use them yet aside from intestines, although I do keep the heart and head for myself. I crack the ribs out from the spine, opening it up as much as I can to let myself work.
From here, I like going for the legs, segmenting them by slicing them at the knees and hips, and then from the side to unfold them and take out the bones and major arteries with a lot of effort. Now you've got some wonderful high class ingredients.
You can mimic these steps for the arms, but forearms are wonderful for making small rounds that can be melted off the bone by basting them or roasting with some extra fat. You can achieve this by segmenting on the elbows and sawing 1"-2" rounds off, preferably starting with the thicker part as to not get a longer last round to compensate for the lack of meat on the bone. Upper arms are a bit girthy for these unless you have a specific recipe that needs them, so they aren't preferred for a general job like this one.
The belly is a wonderful ingredient, and can be used for a number of things, but the fat layers are truly divine, so I like cutting and smoking them as whole slabs of bacon. The dissection is easy enough; just trace around the area from hips, spine, and ribs, with a little bit for room for error.
Speaking of ribs, here comes maybe my favorite part! The chest area is a wonderful mix of ribs, back muscles, and breasts, as well as some arm muscle that stays layered on the torso for support. Start by doing your absolute best to detach the clavicle from either the sternum or the collarbone. We just need it out of the way. if you already have the sternum on one side or the other of the ribs, take it out with a clean cut and separate each rack of ribs by pulling in opposite directions. Cut a deep, deep line to completely free the ribcage from the collarbone area. Nobody will judge you for needing to use a serrated knife for this. Carefully try to break off each rib from the spine and keep the rack in once piece. It'll be hard, especially if the body is still warm, but time is on your side here. Once that's done, make the final cut to remove the rack, and move it to the side.
Lay the ribs skin side up on a new worksurface. Where the legs used to lay is enough room. Start by taking a horizontal cut along the surface of the skin to separate the breast and each of the back muscles by using a small sawing motion with a fillet knife. Now should be an appropriate time to skin the ribs now that they're on their own if you prefer. Repeat with the other side. This step gets you a lot of wonderful meat with not as much issues like small bones.
Last up is shoulders and spine and hips. I'm going to be completely honest I'm feeling really really tired. Don't waste any of it because the joints are really good for making stocks because they're full of flavor and gelatin that makes soups really thick and feel more filling on the account of the full-bodiedness of it. if I see any of you fucks throw it out a good spine, you're next and I won't make it a prettier butcher job.
Make sure that if you want to trim the fat off of anything, make sure to roast whatever you take off and keep the actual fat oils for cooking and the tissue for stock,. they taste really good and I swear don't you dare waste a good girl's massive belly because you'd rather not chew on it for days on end.Fuck this is long
You know I'm not used to being able to literally hear my heart beating but I could while reading this post and that's n-normal... I think...?