will byers stan first human second
izzy's playlists!
Monterey Bay Aquarium
sheepfilms
No title available
JVL
we're not kids anymore.
$LAYYYTER
hello vonnie
cherry valley forever
ellievsbear
Acquired Stardust
JBB: An Artblog!
Origami Around
blake kathryn
Misplaced Lens Cap
pixel skylines
styofa doing anything
Kiana Khansmith
RMH
seen from Finland
seen from United States
seen from United States
seen from Czechia
seen from Canada
seen from United States
seen from United States
seen from Malaysia
seen from Türkiye
seen from Malaysia
seen from Spain
seen from Brazil
seen from United States
seen from United Kingdom
seen from France
seen from Türkiye
seen from United States
seen from United Kingdom
seen from Spain
seen from United States
@obeetlebeetle
conrad, 28, he/it
i do not have a tagging system (i know) (im sorry)
main interests: eco theory (& contaminants of emerging concern), gothic horror (such as it is), whatever show i happen to be watching
companion blog to @sexcromancy do NOT separate
i also blog from here!
when ppl don’t put tags on reblogs it does make me a little sad…. like….. what are you thinking…. how are you feeling…. what have we done to each other…. what will we do….
nuclear family radiation poisoning
(nods sagely) (nods basily) (nods rosemarily) (nods saltly) (nods star anisely)
true love is mostly about bringing each other antihistamines
Curious
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
calling things "cutes" is so uh. what's a good word for when something is cute but slightly more cute
the word cutes is autological
Marginalia on my jacket! This was such an impulse project but I’m very pleased with how it turned out!
Details:
got transphobically heckled on my way into work 😔
In 2026, the chicest thing a gay actor can do is never explicitly come out as gay but also make it abundantly clear that he is. Coming out is too modern. Staying closeted is too old fashioned. But this method merges contemporary freedom with Old Hollywood glamour and allure, and it weeds out the dumbest people who truly don’t get it. I call it the Pascal Method.
Taylor Swift does this
no she doesn’t
You clearly don't go here or to queer history and signaling, or both, enough to have this conversation and I'm not going to explain it to you. You could have asked questions, you could have done even a modicum of research. You didn't and you made yourself look ignorant. Goodbye.
MISS YOU. WANT TO GET NOODLES WITH YOU. DISREGARD THIS, After Gabrielle Calvocoressi, by Lev St. Valentine
