Antonio Parreiras - The Gale (1888)
hello vonnie

★

⁂
cherry valley forever

blake kathryn
let's talk about Bridgerton tea, my ask is open
wallacepolsom
almost home
will byers stan first human second
noise dept.

shark vs the universe
No title available
No title available
he wasn't even looking at me and he found me
Jules of Nature

JBB: An Artblog!
I'd rather be in outer space 🛸
Aqua Utopia|海の底で記憶を紡ぐ
tumblr dot com

if i look back, i am lost
seen from United States

seen from United States
seen from Egypt
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seen from Singapore

seen from United States
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seen from France

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@jordadd
Antonio Parreiras - The Gale (1888)
Giuseppe Canella (Italian, 1788–1847) - A mountain landscape in moonlight
hey bro last night was really fun, i felt my inner flower bloom in your presence. sadly the only butterfly species with a long enough proboscis went extinct long ago. but i saw you ate that fruit cup without cutlery so maybe not all hope is lost
Jacob Löfgren - Storm over Sandhamn (1943)
Ture Ander - A Värmland Landscape (1941)
Christian Griepenkerl - The Farewell (1897)
Could you recc some blogs like yours?
am i not enough for you
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.
this site used to be awesome
Going to the library tomorrow to find out if I'm allowed to print hypothetical boobs for the GG copybook I wanna do
Libraries don't fuck around when it comes to copyright law
Otto Piene Clouds on Silver 2 (Sky Art X), 1969 Otto Piene (1928-2014) Lithograph Contributors Printed by Charles Ringness Dimensions 35 1/8 x 25 1/16 in. Edition 20 artist's edition, 9 Tamarind impressions Inscriptions Recto: l.l. in graphite: Tam. imp. l.r. signed in graphite: Otto Piene 69 Verso: u.c. upsidedown in graphite: CR l.c. in graphite: 2709 \ CALENDERED Rives BFK Collection Name Tamarind Lithography Workshop Collection Amon Carter Museum of American Art, Fort Worth, Texas Accession Number 1969.200.10 Copyright © Estate of Otto Piene
Sydney Lee - The Sloop Inn, St. Ives (1904)
jerry: I've just been thinking, once there's nothing left that's been spared my blade, wouldn't I be god?
george: no life?
jerry, gesticulating: nothing under heaven or above earth. all things equal.
[jerry turns to face the palace but freezes in his step]
jerry: hey uh... you're in my way.
kramer, slowly walking down the palace stairs: oh no, I can't let you do that, jerry. if this would truly be your way...
[kramer draws his sword]
kramer: then know that your way ends here.
basketball dracula isn't real dude he can't-- *sudden squeaking noises from the shadows*
*two pool toys having sex tumble by in the wind* oh thank god
*thunderous slam dunk noise*
I’m ready to be transformed by the ibuprofen . I’m ready to be born again in its purifying light.