Beeeeeeeeeeeees

Life kills!

She literally went “debate me! Debate me!” Over and over like the grifter she is and when she couldn’t get what she wanted and when “no” wasn’t enough she resorted to retaliatory sex-pestery, posting an image of somebody’s body with intention to shame and embarrass and spawn more waspish tittering from her internet followers.

(1) A person (A) commits an offence if—

(a) A intentionally shares a photograph or film which shows, or appears to show, another person (B) in an intimate state, (b) B does not consent to the sharing of the photograph or film, and (c) A does not reasonably believe that B consents.

(2) A person (A) commits an offence if—

Got some Grade A Senshi propaganda right he- OH GOD OH NO

Senshi... I'm so sorry oh my god I dont know what happened or where that water bucket came from jesus christ all mighty

GO VOTE

"Oh him? That my emotional support hobbit."

"Uh huh. And what he got?"

"That's my hobbit's emotional support hobbit."

"And I suppose those two are also emotional support hobbits as well?"

"No, of course not. Those two are my emotional distress hobbits."

".....?"

Gandalf: Well you stole my last emotional support hobbit

Tenna art by @9Aaaalt29 on twt

1 [https://danbooru.donmai.us/posts/7123389]

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.