You Can Do It!! @zerosai - Tumblr Blog

barsilaybdroer

daily clicks for palestine

donate to feed refugees in rafah

spreadsheet of gofundmes to evacuate families

fundraiser for esims for gaza

orgs to donate to

ranni-thewitch

divert all power to the funk engine

aphel1on

never stop being obnoxious about fictional character online. you will find like-minded people and it will literally save you

expressions-of-nature

Sagres, Portugal by Luca Severin

whatthekoi-deactivated20260510

people be like Hey. Don’t post things I Don’t Like on Your Own Blog

twirlingfreckles

The thing about being a tumblrina is that you provide such valuable contributions to the broader internet ecosystem and you get zero compensation for that. They should be giving us airline miles

important-cat-pics

micaxiii

Once again I put an excessive amount of time and effort into redrawing and editing a meme~

jceatsart

My illustration for New Winds: a Studio Ghibli Zine! (@ghiblifanzine) It was such an honor to be included in this fanzine, there are so many amazing artists, writers, and mods!

Leftover sale open until July 1st! 🌱🧡

New Winds Fanzine

ps1fiend

Spyro | Year of the Dragon (2000)

half-gobbled-piece-of-toast

“I ain’t reading all that” your brain is rotting and shrinking

slugspoon

foliage

beesgav

I forgot I drew this till I opened up the doc to look for another drawing

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.