Tw!! pee / omo / ws. 21. Pfp by potatolord. He/him trans boy. Mainly t4t. 18+ only!
Don't wanna be here? Send us removal request.
Statistics
We looked inside some of the posts by t4t-puppyboy-posting and here's what we found interesting.
Average Info
Notes Per Post
172K
Likes Per Post
98K
Reblog Per Post
74K
Reply Per Post
171
Time Between Posts
1 day
Number of Posts By Type
Text
16
Photo
1
Last Seen Tumblr Blogs
Fun Fact
After the announcement of the deal with Yahoo!, there were 170K signatures of unhappy Tumblr users petitioning to prevent the sale in 2013.
Text
quiet fatphobia is so dangerous because ill think im safe talking to someone and then they start parroting a bunch of shit their mother said about them or others as a child and i have to wrestle over if they hate fat people actually or if its just a kind of stuff they havent had to unlearn yet.
210 notes
·
View notes
Text
Boob window overrated! Show me balls window! Show me some underball! Sideball!
622 notes
·
View notes
Text
Cid gold bikini but there’s a problem
303 notes
·
View notes
Text
2K notes
·
View notes
Photo
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.
8K notes
·
View notes
Text
I thought you might like these moss-filled pawprints in concrete which I saw earlier. :-)
117K notes
·
View notes
