SuddenlySentient @suddenlysentient - Tumblr Blog

I obtained this commission from @ghostigummi a bit ago, so I'm posting an edit I made of that here !!

You might think that in a competitive game both you and your opponent can generate a roughly proportional amount of fun by "being interactive", getting a rally going", and so on. That isn't true. Fun is zero sum. If we were to measure the total fun in the world after one such game, it would come to a paltry ~40% of the fun created by a game where someone lost after thirty turns under Stasis. You actually have a utilitarian imperative to let me Mindslaver lock you instead of scooping.

kriosv

things-that-are-not-true

my names sweetie 3000 because the last 2999 sweeties were all destroyed

femboy-c-cups

Worthy

muntzerism-diggerism

videolottery

Someone should make a disco elysium spiritual successor that takes place in a maze and follows a protagonist who has to eat all the dots in the maze whilst avoiding several ghosts

dragongirlbunny

you can actually homebrew this in d&d 5e

pangur-and-grim

from when we first made her into geothermal energy

I don’t know if it’s ethical

pangur-and-grim

I'm going down a rabbit hole looking through this Thai cattery that breeds for white back-stripes

portaltomb

this lettuce smells like dog

iamoutofideas

you bought dog lettuce

swarnpert

skittypilled

so i put my hands up theyre playing my song the evil skull flies away

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.