Ghost in the Shins

She/him / He/her. Dyke. Kickin around on a piece of ground being abnormal about arts and medias. Sometimes I write even.

[manar-ahmed-hany]

[randombloops]

Things are getting messy. (Day 2: Accidentally falling)

[milk-sketchy]

I’m not gonna finish it for today because I’ve been doing fuck all, so here’s the WIP of day 3: old love/new love. It will make sense later

[purgatoryorbust]

I swear to god I will pull this Grimcoal modern AU fic out of my soul kicking and screaming if I have to I wanna get it done on time SO bad

[ceruleanheaven]

so happy i get to live in a world where there are carbohydrates

[i-eat-dirt-20]

Sketch dump!!!!

[interestingmistakes]

Reblogging this manually. Op doesn't want credit for fear of being terminated.

[manuciruja]

awww the like button turns into a rainbow when you press it! that's so cute...hey staff what's with all the trans women you keep nuking?

[femceltonysoprano]

Real

[dogpuppy]

[blanchebees]

A not so knightly greeting

Tip jar

[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

[impishthing]

[mellifexfarm]

juiced him

[natalieironside]

"'I don't know' isn't an answer" alright man then I'll just. Fuckin. Enter my philosophical mind-palace and check the fuckin akashic records. Real quick lemme just catch and cook and eat the Salmon of All Knowledge. Tell me ur question again so I can real quick climb to the highest branches of the Yggdrasil and lay it at the feet of Freda the all-wise Queen of Heaven. Dickhead.

[jeansvoid]

Art school made me realise that no matter how bad the imposter syndrome got, no matter how different every artist was, we all had different qualities the other admired.

[dailycatsblog]