afterglow

Willow-Ireland

[nikoisme]

i imagine being medicated would feel good as fuck. unfortunately i have to rawdog whatever's wrong with me

[giveherswords]

Jenny Holzer, Black Book Posters, 1979

[velvetys]

Everything used to be 20 dollars and now that I finally have 20 dollars everything is now 200 dollars

[insecuregodcomplex]

[lanotteviene]

my best friend linen my brother in arms cotton my partner wool my beautiful sister silk

[lanotteviene]

our sick deranged enemy polyester....

[threeture]

the demon lord, prince of lies, "Vegan Leather"...

[medievaljournalist]

scientists have made a breakthrough in the cultivation of christobacteria from samples left on the holy grail, bringing us one step closer to a vaccine against divinity

[wynsvre]

snoopy as gregor samsa

[kat-bots]

2 drinks 1 new friend a guy on hinge calling me fine and a classical music concert all on a wednesday my life is so good rn actually

[fairycosmos]

my 5 year plan? find the energy to use my human body to participate in the world in some form or fashion

[priisakilljoy]

X

[inanesinlovewithiwtv]

[minmos]

this reddit post isgoing to make me cry literally let's bask in the sun

[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

[notkatniss]

peace on earth

[389]

Challengers (2024) dir. Luca Guadagnino Zendaya, Josh O’Connor, Mike Faist

[julianplum]

🐟🐟🌕🐟🐟🐟🐟 // swallowtail shiners // gouache on hot press paper

[0wwyy]

benson and randy