w

I'll steal all the oxygen

[pinene]

I don’t like when you guys say “atp” to mean “at that point” or whatever. It means adenosine triphosphate

[energyprison]

Notice there hasnt been a wednesday this year

[fus-mar-hoz]

it is the 15th of April, 1919, a calm day in Milan. The recently formed Fasci di Combattimento march towards the office of Avanti!, the newspaper of the PSI. They force their way in and ransack the place, destroying equipment and setting fire to every piece of paper they can get their hands on. An editor faces down the barrel of a gun and realizes: "if only we'd published abstract and experimental art"

April 28th, 1945. soviet forces are bearing down on Berlin like a bulldozer, preceded by a hailstorm of ordinance. the cutting edge abstract art machine guns tear apart the cement facades of Berlin's government district, pushing the hitlerite regime to its limits and over them, Hitler cannot bear the psychological torment of his reality being torn apart by the legions of experimental artists levied to free Europe from fascism.

[nonsensebot]

fresh air has got me feeling unwise

[medievaljournalist]

due to the activation of the dark gem's power all animals are now 'hell animals' and have been moved to the enemy team

[gravity-rainbow-deactivated2024]

Ruth Bernhard - Aura, 1974

[pjackk]

Dont be very woried about me since i deserve all of this

[yossyislandd]

[yossyislandd]

[radiofreederry]

[grox]

[pjackk]

When will pride month be over already

[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

[shinolavolume1-deactivated20240]

[sea--burn]

[commanderchrist-deactivated2017]

Fuck small talk.  Let’s talk about how your day was, the weather, or the big game last night.

[bewbin]

playing poker with my friend and he lays down a straight flush but it has two kings so i tell him that’s wrong but it’s pride month and the gay flush is allowed during this month

[cpericardium]

happy pride