people converted to firefox: 10

Portal in the Basement of the Consignment Shop - Chloe Chlumecky , 2026

Canadian , b. 1999 -

websites now:

“Well, we’re working in Albuquerque, New Mexico and just outside to this place that we’re working, this kind of a warehouse place, is a payphone. Now, first, who sees a payphone anymore? And there’s a single payphone right on the sidewalk and I thought it was a prop and so did he. He went over and it’s like this is real. So, he tweeted that he was going to be at this payphone for the next ten minutes. Call him. And he got call after call. He got a call from Australia, The Philippines, England, Boise, Iaho. He got a call from everywhere. As soon as he hung up, boom, another call.  And he would answer it in his costumary character: “Yo, bitch!” And I’m walking past and he’s waving me over and I come and he said “Talk to them, talk to them!” and I got on I said “This is Walter White. You’re taking my associate away from his duties. I’m gonna come over to pay you a visit unless you hang up right now.” They’re screaming, they’re screaming. They can’t believe it. But he’s done that several times.“

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.

salbrut /salˈbrɪt/ [salˈbʀɪt]

saltpetre, potassium nitrate, a chemical compound with the formula KNO₃ found as a white powder with a sharp and bitter taste;

(formerly) any of similar compounds such as sodium nitrate

Etymology: Middle Borlish, borrowed from Scholastic Latin sāl brūtus "dull salt". This is a folk-etymological adaption of Arabic بَارُود • bārūd "saltpetre; gunpowder", which is of uncertain origin. The term brut for a general nitrate was derived from the name of this substance in the eighteenth century.