only you can show me this

Women wanted to be lawyers and engineers and chemists. They wanted to use their brains in challenging and interesting ways. They wanted to get the satisfaction from solving problems and inventing new shit and getting attention for it.

-hallucinate

-cry over what seems to be small things

-become furiously angry over what seems to be small things

-hit a self destruct button over and over again

-lose all sense of reality

-becoming straight up unable to communicate

-view every situation as life or death

-experience delusions/become vulnerable to irrational worldviews

-perceive hostility where none exists

-become extremely nauseous and/or throw up

-stop engaging in sleeping/eating/basic hygiene

-stop processing sensory input

-process way too much sensory input all at once

-lash out at others/themselves

-and more!

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.