boy princess

olive • 20’s • capricorn he/him

[cleverartcollection]

Marginalia on my jacket! This was such an impulse project but I’m very pleased with how it turned out!

Details:

[sca-nerd]

omg omg omg omg omg

[woodrider]

"I don't need to stretch in the morning" - the shambling crackler

[melonflavored]

I know we joke and all but i think my mind is destroyed for real

[willgrahamscock]

sorry about not replying I think I’ve gone missing

[sadgi]

can I get a job as an editor but the only thing I do is correct when someone uses the word "prone" when they mean "supine"

[sadgi]

thank you wikipedia for this really good image

[sadgi]

a helpful mnemonic for everyone

[talkwithtatsu]

too good for tags

[headspace-hotel]

This mnemonic has a permanent place in my life.

Every time in yoga class when my instructor would say "now get into a prone position" I would think "ah yes on your pronis"

[malinaa]

what if we all explode

[derring-do]

This very production of Orpheus & Eurydice is now available to stream, free, for the month of June.

[gravedangerahead]

@sydneysageivashkov

[tlirsgender]

I think it's cute when depictions of our solar system include earth's moon. Like yeah sure the moon's invited. We just like her

[tlirsgender]

Like simplified models that don't have Literally Everything just the planets. And our moon #OurMoon

[sport-news-daily]

Breaking news all sports indefinitely cancelled because we have lost tbe ball

[sport-news-daily]

ppput iit up myy asss sss ssss

✅ seceet decoded !

[parisartyparisexy]

Morning Lighting from the Tres Palos Lagoon, Guerrero, Mexico

[gaybichon]

not even funny how true this is for me

[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

[tim-official]

dragonforce equals dragonmass times dragonacceleration

[one-time-i-dreamt]

This is a lot to unpack

[pussyronin-deactivated20260120]

the cruel doctor pepper experimented on me and now im the first human soda hybrid

[catcrumb]

[souperluminal]

05.28 - Nebula

[taurzza]

dog days