gonna be honest i still dont know how tumblr works

hei folkens eg steikjer nokre arme riddar-pinnar i omnen. Eg tar meg ein kjapp lur vekk meg opp om 5 minutt så eg kan venda på dei

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Randy det har gått 5 minutt vend på pinnane dine

slimanton

snnnnrrrrr

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5 minutt vend på pinnane

dineslimanton

I think this ship (spaceship) is really funny

i live! here's part 3 🎉

(working on this again after having to rush to finish work for finals has been a balm on my weary soul, but also i feel slightly insane bc i was tired of drawing and i am recovering by drawing🧎)

that one shirt trend

extras: implied abbyjinu 👁️👁️

those claws sure are sharp…

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.