ditzy normie

她，新加坡｜大多喜欢动漫的东西｜腐女弟子｜自用博客

[nera145181]

The Japanese way of censorship i assume

[nera145181]

The Japanese way of word censorship i assume

[gunsandfireandshit]

[infectiouspiss]

the g spot is inside the stab wound

[giragirameganedan]

[yaoist]

Me

[kay-justdrawing]

My eyes have been opened to the golden kamuy

[bonelessavacados]

This freak

[twinktorturer]

the most sexual emotion a man can feel is fear

[cute-girls-from-anime-manga-vns]

[maddiebiscuits]

drunk af tsuchinoko lady celebrating year of the snake

[mellifexfarm]

behold my ugly

[heedra]

really losing my patience for any 'feminist' statement to the tune of 'we need feminism because women fill a fundamentally different and necessary role than men and will be better at doing x y or z'. like actually i think we need feminism because it is an unbearable death of the spirit by inches to exist in a world where you are not seen as a fully realized human being because of a single cultural determination, and because a world that enshrines such things creates systems that are fundamentally sick to the core

[hakonohanayome]

Medalist - Tsurumaikada

[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

[playthings2007]

Completely lost all concepts of joke comprehension for a moment because my instinct was to register this as a new type of kitchencel

[rylandgraces]

there’s a friday ass vibe about this wednesday boys keep your wits about you

[nera145181]

hmm