technicolor-technopath
technicolor-technopath
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technicolor-technopath · 32 minutes ago
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technicolor-technopath · 1 hour ago
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Most-used word in each US state.
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technicolor-technopath · 2 hours ago
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whenever i see a post about someone wondering how an  asexual and a sexual can be in a healthy relationship there’s always someone being applauded for saying well asexuals can have sex too or just because someone’s asexual doesn’t mean they won’t have sex but i have never, not once, EVER seen someone say well hey, some sexuals don’t have sex. you can have a full relationship without sex. just throwing it out there
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technicolor-technopath · 3 hours ago
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quit your job. you need to spend more time making posts that are a little too honest and personal & potentially embarassing yourself on tumblr
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technicolor-technopath · 3 hours ago
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lowkey some of you guys would thrive in a world that was better and kinder.
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technicolor-technopath · 3 hours ago
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technicolor-technopath · 3 hours ago
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Not a shipper, but a one drunken handjob in 2006 truther
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technicolor-technopath · 3 hours ago
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technicolor-technopath · 3 hours ago
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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.
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technicolor-technopath · 5 hours ago
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Doglet Machine (2025)
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technicolor-technopath · 5 hours ago
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the fact that walls get dusty is ridiculous. you're vertical. act like it.
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technicolor-technopath · 6 hours ago
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why is this framed all cutesy??
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technicolor-technopath · 6 hours ago
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technicolor-technopath · 6 hours ago
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I saw a lady today holding a kitten really high up so artistic rendition of it because it made my day. The lil guy was just okay with it
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technicolor-technopath · 6 hours ago
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Item drop: A 12-string electric guitar handmade by Antonio Stradivari in 1690
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technicolor-technopath · 6 hours ago
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meow btw. if you even care.
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technicolor-technopath · 6 hours ago
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