ha ha sand

[tumblr] gigglesilly blog on [tumblr] hey its me aliza i factkin dracula i’m dracula!! you can mass reblog if you want to honey it’s just sillies 30s lesbian with a career and everything. she/her only do not follow me if u are a kid or baby due to my bawdy exuberance

[ovid]

who’s cunt dracula. is she single

[256gb]

i just ate a bunch of differentberries but i feel the same

[despazito]

[kallistoi]

thinking fondly of the time that my girlfriend heard the opening bars of holding out for a hero at the gay bar and asked "is this touhou music?"

[meatgoat]

Visit Original Link

Visit Original Link

holy shit. holding out for a Wriggle at the the end of the Nightbug

[nge13]

[meangirlnurse]

[pjackk]

Lol i have almost completed the work

[pjackk]

Damn! i want mintchimp icecreamo

[homophobla]

Omg pjackk you're back!!

[homophobla]

HUH??? pjackk was just unbanned and then immediately banned again!?

[bodyofdeath]

It’s important to learn to avoid people who are solely focused on destroying lives, when you find somebody who has interests outside of destroying lives you can do fun stuff like go swimming and visit a cheese cave. people who aren’t into destroying lives sometimes cultivate idiosyncratic personal interests and preferences for things like the different frequencies of bells ringing, because they haven’t been preoccupied with destruction

[diamondsandlemons]

big hole

[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

[neoitem]

[voidimp]

happy easter i will never be over this text my mother sent me two years ago

[enchantedbook]

"Waltz (ghost and cat)" by Tetsuhiro Wakabayashi

[carnelianfoxx]

this probably will only make sense to an entire 4 people

[elliespectacular]

god blast us, everyone

[nora-yoko]