haven.

"Using AI to design flyers looks cheap and tacky" 👍 I completely agree.

It's time!

The goal of this survey is to collect data on the demographics of and choices made by the Tumblr-based Dragon Age fandom. Everything is 100% anonymous, and all questions on the form are skippable - just keep in mind that the more questions you answer, the more accurate and thorough the data will be!

The form is split into the following sections:

Voter demographics and series-wide preferences - this asks things like your age range, gender, favourite game in the series, and which mainline and side-content installments you've played

Choices specific to and your preferences within Dragon Age: Origins

Choices specific to and your preferences within Draon Age II

Choices specific to and your preferences within Dragon Age: Inquisition

Choices specific to and your preferences within Dragon Age: The Veilguard

And a very optional bonus section where you're invited to share your more specific opinion on each individual main game and companion, along with a place to share any feedback on the blog and suggestions for future tournaments!

This form will remain open for a month - submissions will be accepted until July 7th, and results will be shared shortly after.

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.

Erika, referencing ebenezer scrooge: You, boy! What day is it?!