Yeet me up scotty!

Yes, he did post about to gifting them to Barry Keoghan, the actor portraying him in the upcoming films, as a good luck charm for his role. However, the photo he posted was of him handing Keoghan a small leather sack, while elf stones famously erode all kinds of skin. Additionally, Ringo is on the record (I think? I swear I read this but I can't find the interview. Please reach out if you know what I'm talking about) that he keeps the stones away from cameras to prevent power-dampening effects.

It's likely that what he gave was a pouch of prop elf stones as a show of good faith, which could also be related to the old legend that a false elf stone will become real in a moment of need. Some people when presented with this evidence claim that while the photo was staged, the real stones were handed over in private, but this seems far fetched to me, especially since it's widely accepted that Ringo bound himself to the stones for nine and ninety years when he acquired them.

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.