Send help, I'm lost.

out of all of them? I am of course extremely biased towards Malleus' card story, in which he very proudly shows off to his tsum that he knows how to use this arcane tool the humans call a (each syllable carefully pronounced) "mi-cro-wave", almost drops it in the washing machine, and then throws it a big special party where everyone fights over who gets to dance with Malletsum. I still don't know how exactly they were dancing with a six-inch blob. it's magical.

however, it's hard to top "Jadetsum helps Jade hide a body except the twist is that it was actually setting him up to take the fall". watch out, you little bean, Jade'll get you back someday...

happy pride!! 🏳️‍🌈🏳️‍🌈🏳️‍🌈 the Twst Yuri niche may be small, but we are determined (and also kind of lowkey thinking about Georgina and Dylla 24/7 anyway) (...or that might just be me) (regardless!)

Alexandria's gotta be in full Tournament Mode by now, so I like to imagine her juuuuust offscreen in every scene, shouting furiously at the RSA boys to Chin Up and Gird Those Loins and Stiffen Those Upper Lips! if you don't know her then she probably sounds like a weirdly Enid Blyton-esque drill instructor, but they all know that actually she's being very supportive and encouraging (and of course Dorothy is there to encourage her :)

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.

They spit on the law!

Happy pride!