[omasumi-413]

"why so yurious" - the fujoker

[toddsolondz]

when you’re having a laugh with your dad but then you suddenly remember that he’s going to hell

[noah-wyles]

all i want for 2026 is that gigantic rancid AI bubble to finally burst in such a catastrophic way that the consequences will be so good and i'll never have to see another AI generated image ever again

[fluoritegalaxy]

Like to charge, reblog to cast.

[catchymemes]

[slaughtersafe]

XOXO

[mephistopheles]

i bring a sort of “you should maybe interrogate your so-called ‘preferences’ to make sure they’re not literal textbook examples of severe unconscious bias” vibe that my woke gay friends dont really like

[spreadassholesdotorg]

[desidesidesi]

Big!!! Steppy!!!

[redfagdiver]

Taking her job very seriously

[the-secondborn-of-seven]

[sanitymakesposts]

SOMEONE ORDERED THE FUCKING FOOD WE SELL

[chrisremson]

[segamascot]

not feeling very hundred emoji flame emoji today

[palmer]

well I am so 💯🔥💯🔥

[segamascot]

🧯💨

[palmer]

0️⃣🌫0️⃣🌫

[minttttttttttttttttttttttttttt]

sorry but this video is like a parasitic species to me

[nekrotiize]

[funstyle]

*cools ur dashboard down*

[fairycosmos]

why is it so hard for people to grasp that disabilities disable and chronic illnesses are chronic. yes even when it inconveniences you. yes even when your patience runs out

[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

[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?

[manuciruja]

i think we should be ridiculing them more for this. you don't get to try and go all "queer website" when your staff likes to go on nuking sprees targeting the trans fem users

[smadsel]

would be remiss not to mention that the rainbow notably straight up just removed the trans flag colors from it. like they’re gone. it’s the progress flag minus the trans flag colors.

[smadsel]

that’s not the whole flag, now is it

[manuciruja]

hey staff what the fuck

[villainessbian]

hey staff don't you think you're being too on-the-nose

[shrodingers-catgirl]

HEY STAFF DONT YOU THINK YOU'RE BEING TOO ON-THE-NOSE

[fluff-e-boy]

If nothing else, I am at least grateful for transgender women and sadomasochism