Official Penis Posts @official-penis-posts - Tumblr Blog

oh me? I lost my penis when I ignored the "Don't touch the machinery" sign. you know how it is

you all hate me and my penis. I mean penisnt

I made the mistake of looking at this while taking an order over the headset at work and started laughing really hard and had to gather myself for a second and my coworkers kept trying to look at my phone to see what I was laughing at

halondrus

nearly ran a redlight thinking about >penis ripped off by penis gnomes on my way home from work

virtualgirladvance

putting this post on every machine from now on thank you

official-penis-posts

Penwas :(

#official penis post #be careful with your penises people!!#they are precious!#tw penis injury

from bearvivant, an, uh, very appealing cheese

Check out the actual thing, Stinking Bishop, here

official-penis-posts

Sometimes it be like that

#official penis post #penish

paperandpencilsandskips

Let's all fuck the jpg

official-penis-posts

I’m always down for ai-sloppy seconds

#official penis post #not really it’s just a bit!!

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.