Various Notes & Letters
Found/Collected Between July 2022-August 2023
(Texas, Seattle, and New York)
ojovivo
styofa doing anything
Three Goblin Art

pixel skylines
Aqua Utopia|海の底で記憶を紡ぐ
No title available
noise dept.

Discoholic 🪩
AnasAbdin
sheepfilms
Today's Document
RMH
Keni

Andulka
One Nice Bug Per Day
tumblr dot com
Monterey Bay Aquarium
Alisa U Zemlji Chuda
NASA
Sade Olutola
seen from Malaysia
seen from United States
seen from United States
seen from Bolivia
seen from Argentina
seen from South Africa
seen from Saudi Arabia
seen from Argentina

seen from United States
seen from T1

seen from United States

seen from T1
seen from United States

seen from United States
seen from United States

seen from United States

seen from Brunei

seen from United States
seen from United States

seen from United States
@lithiumhydroxide
Various Notes & Letters
Found/Collected Between July 2022-August 2023
(Texas, Seattle, and New York)
they only brought pjackk back so they could kill him again
I would NOT eat a Chikorita but I have enough sense to know that it should be served cold with a strawberry balsamic vinegarette and a sprinkle of feta
Ok but why are the suckers and losers trying to kill me today
nevermind post cancelled he's dead again
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
Bitch why you mad? Because allies pop severely and gays don’t?
I WANNA HAVE STRAIGHT SEXXXXXXXX AT THE GAY PRIDE PARADE
this is a cinematic masterpiece
happy june everybody i hope you get fucked and/or sucked this month
what if we don't wanna be?
then i hope for peace
the substance sisters
obsessed w this person in the replies
I think it sucks that you have to go to so many different kinds of doctor to take care of yourself. It's the 21st century. I should be able to go to a single office where they scan me with a big xerox machine and tell me what I'm allergic to and why my tummy hurts and if I have any cancer or cavities or if my glasses prescription has changed. And then I should get a sticker.