i should be like. friendlier and more open to forming connections with people/building community/etc. but oh my god . jesus
like it's crucial, right. the connections you form with people. etc. i'm just like. so uncomfortable with it lmao

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@buhfrykhfd
i should be like. friendlier and more open to forming connections with people/building community/etc. but oh my god . jesus
like it's crucial, right. the connections you form with people. etc. i'm just like. so uncomfortable with it lmao

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literally tumblr
seeing straight men be disgusted by booktok smut recommenders has actually radicalized me to the side of booktok smut recommenders. girls your taste may be atrocious but i will never disparage you for exposing mainstream discourse to the concept of soaking through your underwear. spent my whole life listening to men talk about penises it’s about time they get jumpscared by women talking about pussy in crude detail on social media. go forth and goon my warriors
I work at a bookstore and hearing one of my male coworkers call smutty romantasy "the downfall of society" because it's "literally just porn" radicalized me
Men have an entire industry. Entire industries dedicated to their sexualities. Let women have fantasy sex. there's not even a camera crew involved.
Left this in the notes
I designed a new flag for Barntopia, because it’s the truth:
This is what it’s all about. Saturday night. At home. Switching between the same 4 apps on my phone. Getting scared.

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Crashing out? Read Harrow the Ninth. It won’t help but it will be an incredibly immersive experience.
it's almost summer do you guys want my stupid hyperoptimized lemonade recipe that takes half a day to make and whips absolute ass
Fruited Lemonade That Makes You Reconsider It All
ingredience:
lemons/limes (this needs to make up the bulk of the fruit being used, like at least 80%)
whatever other fruits or fruit scraps you want, plus any herbs/other flavorings you want to try. by fruit scraps I mean things like cherry pits, apple peels, pineapple cores, strawberry ends, things like that.
granulated white sugar, the coarser the better, 50% by weight of total citrus rinds + 100% by weight of any additional fruit. you'll measure this after you prep the fruit.
water as needed
equipment:
a few nonmetallic mixing bowls
a mesh strainer
a chinoise, ricer or some cheesecloth
a kitchen scale
a citrus juicer or reamer (manual or electric)
a potato masher
juice the citrus through a strainer - saving all rinds - and refrigerate the juice for the time being. dice the rinds and other fruits if any, keeping the rinds separate. make note of weights, and measure your sugar.
Place sugar in a large nonmetallic bowl. If using non-citrus fruits and/or any other flavorings, mix them in with the sugar and mash with potato masher. add diced citrus rinds, mix thoroughly, and mash again. cover and let stand at room temperature for at least 4 hours. this allows the sugar to draw out flavors that would otherwise get discarded with the rinds, and the rinds' acids should be enough to dissolve the sugar into a syrup.
Afterward, mash one last time, then collect the syrup by pressing the macerated mixture through a strainer/chinoise or ricer, or squeeze it through cheesecloth. if you want, this can be saved as a standalone syrup at this point, for use in cocktails or desserts. if not, slowly pour the reserved juice through the solids to to help get the remaining syrup out, and squeeze/press again. do the same thing one more time with warm water (roughly the same amount of water as juice). discard solids (or try making sangria with them!).
taste the mixture and add more water if necessary. a stronger mix is totally fine if you anticipate serving over ice on a hot day, or adding booze, or if there was a lot of non-sour fruit. keep in mind that it will taste a bit less sweet once it's chilled. pour into a pitcher and refrigerate.
citrus oils will float to the top, so stir/shake before serving. love you. enjoy.
some tried and true flavor combos:
straight lemon or lime, or any combination of the two, is of course an untouchable classic
lemon & strawberries (that's pussy babe!)
lemon & orange with a hint of vanilla (creamsiclemonade...?)
lemon & apples or apple peels with cinnamon/ginger/allspice (for late summer)
some cocktail type combos, booze optional:
lemon or lime & berries with basil + gin
lime & mint + white rum
lime & ginger + dark rum
lime & cucumber + gin
lime & orange (berries optional) + tequila
lemon, orange & cherry + brandy, bourbon, or rye whiskey
holy gods
me: I am relatively young, i think
my joints any time i move:
at some point in your life you will be boiling fruit, water, sugar, and lemon juice in a pot to make a syrup or jam. the instructions will tell you to simmer for a certain amt of time. your timer will go off and you will look at the pot and go, "hm, this doesn't look thick enough. maybe i'll let it go for another 10 minutes." this is the devil speaking. it's only so liquid right now because it is at boiling point. it will thicken when it cools down. learn from the follies of my youth and do not let this happen to you
at some point in your life you will be making a sauce or a stew in which you need to add cornstarch to thicken it. and you will prepare a slurry of starch in cold water and think "this looks like way too little starch to thicken this amount of liquid." this is the devil speaking. cornstarch instantly polymerizes at 95°C and if you add too much it will turn into an impossibly thick goop.
at some point in your life you will be making some sort of cream based dessert that requires gelatin to thicken it. and you will soak some gelatin sheets in water and think "this is too few gelatin sheets for this amount of cream." this is the devil speaking. it will thicken in the fridge and if you add too much you will end up with milk jelly
at some point in your life you will be baking cookies. you will take the sheet out after twelve minutes as the recipe instructs and the cookies will still be glistening and soft. "these don't seem cooked enough," you will think to yourself, "i should place them back into the oven until their edges are nice and golden." this is the devil talking. this is how you get dry, overdone cookies. the cookies will continue to bake on the warm sheet for several more minutes and then harden up after sitting on a rack for a while. trust the process. trust the process.
at some point in your life you will be adding a small pasta to a soup and you will think "that is not enough small pasta." this is the devil talking. the pasta will absorb the stock and expand. this is how you end up with a soup that is a solid mass of soggy ditalini.
this job market is a fucking nightmare

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REMINDER TO CHECK YOUR BALLS
[Image Description: Testicular Self Exam from the Testicular Cancer Awareness Foundation. Each point is accompanied by an image of the corresponding action.
1. cup one testicle at a time using both hands, best performed during or after a warm bath or shower
2. examine by rolling the testicle between thumb and fingers, use slight pressure
3. familiarize yourself with the spermatic cord and epididymis, tube like structures that connect on the back side of each testicle
4. feel for lumps, change in size or irregularities, it is normal for one testis to be slightly larger than the other
End image description. ]
Certified Sex Ed Post!
Also check Your Tiddies!
Check your bits!
GET A MAMMOGRAM
a mammogram can detect cancer looooong before you will ever feel it. The earlier the detection the better your outcome will be. Don't put it off because the boob squishing machine sucks. just do it.
tbh a lot of my advice boils down to “hey you know that terrible horrible looming thing you’re doing your best to avoid and distract and escape as much as possible but no matter what you do it just keeps looming and looming and ruining your life”
“just, fuckign, run straight at it screaming.”
i needed this as a background
it’s so magical and beautiful that there are sprawling interconnected cave systems carved deep into the earth by various geological forces and you don’t have to go in them. there are miles and miles of stone passageways in total darkness that require you to exhale all the air out of your lungs to squeeze through parts of them and you don’t have to be there. some of these squeezes are underwater and require cave divers to take off their oxygen tanks and push them through ahead of them and me i am above ground looking at the sky as we speak. there are untold subterranean wonders no human has ever seen and i will not be the one to discover them #grateful #blessed
so true there could be any number of undiscovered species down there all of which are none of my business and never will be. peace and love on (the surface of) planet earth 💕
So I only sorta documented the setup of my first aquarium, but I'm about to set up my second tank. I'm by no means a professional aquarist, but I think I've got a decent handle on the process. Or maybe you get to watch me wildly fuck up!
Anyway:
Are you interested in seeing me set up a 10 gallon Walstad+ Tetra/Neocardinia tank?
Yes
No
I'm not entirely sure what those words mean but I like pressing buttons!
Okay then! I'll start by recapping some of the steps I did with the first tank because they're kind of load-bearing to the new one:
The First Step To Setting Up A Fish Tank Is To Repaint Your Bathroom
(further details under the cut)

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don't worry about me when I say this but I think in a way being hunted for sport would be a relief. my nervous system would be like, wow. finally, a proportional reaction
let's all have fun because it's better than not having fun