cl0wnapologist
cl0wnapologist
see you space cowboy...
11K posts
molly /22/ she/her thinking thoughts
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cl0wnapologist · 33 minutes ago
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people online: I rent a proxy server to protect my privacy
people in real life: I just connected my Facebook account to my Venmo account for no reason and now I'm going to take a picture of you in public and post it with geolocation turned on
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cl0wnapologist · 38 minutes ago
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cl0wnapologist · 46 minutes ago
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DAILY AFFIRMATIONS
I WILL NOT MAKE PURCHASES ON IMPULSE
I WILL REPAY ALL MY DEBTS
MY LIFE IS NOT OVER
I WILL EAT OATS AND FRUITS
I DON'T CARE WHAT THE PEOPLE WHO WERE ONCE IN MY LIFE ARE DOING NOW
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cl0wnapologist · 58 minutes ago
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many on here need to be learning this lesson
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cl0wnapologist · 1 hour ago
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The first rule of cable management is "out of sight, out of mind"
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cl0wnapologist · 1 hour ago
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cl0wnapologist · 1 hour ago
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cl0wnapologist · 1 hour ago
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Um.
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cl0wnapologist · 1 hour ago
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i’ve had these posts looping like this for hours
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cl0wnapologist · 1 hour ago
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Sometimes midway through sex I’m like this is ridiculous
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cl0wnapologist · 1 hour ago
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cl0wnapologist · 2 hours ago
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Miss Piggy Artwork Parody of The Swing Painting by Jean-Honore Fragonard
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cl0wnapologist · 2 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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cl0wnapologist · 2 hours ago
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"Amerika Is Devouring Its Children" United States 1970
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cl0wnapologist · 3 days ago
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the real danger of spending too much time with friends is you stumble out of ten days of happiness and good food like oh my god THAT was real life. my job means NOTHING
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cl0wnapologist · 3 days ago
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I love soulmates but also this-
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cl0wnapologist · 3 days ago
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Harris Milstead a.k.a. Divine photographed by David Meyer
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