Robin's CRAAZY TUMBLR

stellernorth:

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haiku of despair

thunderstruck9:

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Bernard Cohen (British, 1933), Connection I, 1971. Acrylic on canvas, 91.5 x 91.5 cm.

greenlabcoat:

greenlabcoat:

benadryl at home? feel like a gnome

benadryl at work? to the bathroom for a jerk

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throwing grenades at my post ?

securipun:

Those last 15 seconds are like something straight out of an Eric Andre skit

paper-mario-wiki:

paper-mario-wiki:

they wrote ENA to be like me

full stream vod available here!

saltoncity:

ITS NOT HOPELESS ITS JUST JANUARY.

estrogenesis-eeveeangelion:

krasnoarmeyets:

it seems that a lot of times people telling someone to “get therapy” envision the ideal outcome of this to be essentially like lobotomizing the person in question

“go get made normal by the normalmakers”

skinny-dipping-sasquatch:

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Reblog daily for health and prosperity.

asteroidtroglodyte:

kominfyrirkattarnef:

Have you guys noticed how much the internet/technology just does not listen to you anymore? I click “don’t show this artist” on Spotify and I get recommended a music video by them on the front page. I click “skip this update” on a pop up every time I open a file organization app and it’s right back there every time. O click unsubscribe on a newsletter and it keeps showing up in my inbox!! I click “delete my account” and the next time I open the website they suggest I “reactivate”.

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Power is a funny thing.

cheesefags:
“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...

cheesefags:

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.

I gotta admit: hot wax isn’t really my thing. But cheesecloth bondage and grease… it has potential.

@grox