LOBOTOMITE

Ask me About My Blorbos - Art Tag is "my art" - Boat - He/Him - Self Indulgent - Pinned Post Pending...

[highlifeboat]

BELA DIMITRESCU. JUST ONE CHANCE. PLEASE.

[questionable-ftm-passing-advice]

Happy Pride to all the boys in my phone

Be joyous and confident in yourself, I love you all

[highlifeboat]

I have once again been graced with buns

Never kill yourself.

[local-lesbian-tree-demon]

i think there is something fundamentally wrong with me but that's okay

[villainpencils]

I particularly like the Bloomed tattoo and the Bud + Lou one!!

[itsfelixiguess]

[n0jt]

annie from duffy

[cruiseboost]

goofball

[cruiseboost]

so maybe i forgot posting here was an option SO WHAT

anyways i wanna kiss him really bad rn

[prezuuuu]

🥹 I love em

[malwareproductions]

hey. you have to love your trans brothers of color okay. and your trans sisters of color. and your nonbinary siblings of color. you have to okay. its simply non-optional

[questionable-ftm-passing-advice]

For studying transmascs:

Before an exam slam down a white monster and a Snickers bar for optimal results and aura

Wasnt there a post about someone doing this because his dad recommended him this "lifehack" but it turns they both have diabetes and the snickers just gave them the necessary sugar

Or am i misremembering

[kosmogrl]

[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

[incoherentbleating]

[ikimaru]

she'll figure it out (this is in ref to ep 5 when Jax pretended the Breaking Bad plot was his origin story during the bar scene)

[ceruleanheaven]

[looking at people younger than me] you have your whole life ahead of you [looking at people older than me] you have your whole life ahead of you [looking at myself] its over