
No title available

@theartofmadeline
Acquired Stardust

oozey mess
No title available
he wasn't even looking at me and he found me
Not today Justin

blake kathryn

JVL

titsay
taylor price
Claire Keane

★

izzy's playlists!
sheepfilms

⁂

祝日 / Permanent Vacation

roma★
Show & Tell
AnasAbdin
seen from Mexico
seen from Brazil
seen from Germany
seen from United States

seen from Colombia
seen from France
seen from Canada

seen from Malaysia
seen from United States

seen from Denmark

seen from Italy
seen from United States

seen from United States
seen from United States

seen from United States

seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
@mickeysdicksmasher
Color charts of undifferentiated (top) and specialized (bottom) plumage of different warbler species from Charles Keeler's Evolution of the colors of North American land birds (1893).
Full text here.
grug dont have to change!
I was feeling agitated and artblocked yesterday so I decided to give my brain a rest by watching TV and then the next thing I knew these were in front of me
Twice a year in Hawaii the sun passes directly overhead and objects cast no shadow. It’s a phenomenon called “Lahaina Noon”
sorry but this video is like a parasitic species to me
I THINK IM BOUTA STEAL
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
Best thing I ever saw
An ancient letter G is my pet and it has a fever in its big eye
playground insults in 2030: dude your dad looks like ai generated gay porn
>settings
>world settings
>set to "your oyster"