𓆨 @juckport1trillion - Tumblr Blog

sideblog for @communionwafers

- no transphobes/terfs

- no right-wing dumbasses

- i'm 33. if you're under 18 i would prefer if you didn't follow

- this blog is mostly for my own reference so i can find posts that i like later. i don't post original content on here really

depsidase

iguessweallcrazyithinktho

tall

dogpuppy

Top Man Blog 4/20/2026

Great TMB session this morning by Eric wareheimer

dogpuppy

To increase my daily suffering I watch Eric wareheims (of Tim & Eric) ig stories every morning. I skipped the worst one. I couldn’t handle hearing it again. #TopManBlog

one-time-i-dreamt

This is a lot to unpack

sexygaywizard

FUCK AMERICA HAPPY 100TH BIRTHDAY CEASAR SALAD 🇲🇽🇲🇽🇲🇽❗❗❗

kaban-bang

hiveswap

Everyone go look up the song nasa banned from space

hiveswap

Don't forget to play it loud as fuck

kowai-kabuki-tanuki

please….listen to the whole thing. And imagine that you are IN SPACE in 1973 and you JUST woke up. Every time you adjust…it escalates somehow.

This song had to be designed in a lab for the sole purpose of fucking with astronauts. whoever added it to the NASA playlist was a genius.

hiveswap

It took them two tries to ban it?

kvotheunkvothe

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.