LACTATING LIZARD the lizard
Level
31
Iron
100 XP
 
 
Gary, now I know I was wrong
I messed up and now you're gone
Gary, I'm sorry I neglected you
Oh, I never expected you to run away
And leave me feeling this empty
Your meow right now would sound like music to me
Please come home 'cause I miss you, Gary


Gary, come home
Gary, come home
Gary, come home


Gary, can't you see that I was blind?
I'll do anything to change your mind
More than a pet, you're my best friend
Too cool to forget, come back 'cause we are family
And forgive me for making you wanna roam
And now, my heart is beating like the saddest metronome
Somewhere I hope you're reading my latest three-word poem
"Gary, come home"

Gary, come home
Gary, come home
Gary, come home
Gary, come home
Gary, come home
Gary, come home
Gary, come home
Gary, come home
Gary, come home
Gary, come home
Gary, come home
Gary, won't you please come home?
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小月光M1kasa· 9 Apr, 2023 @ 11:26pm 
💚💚💚💚／＞　 フ💚💚💚💚
　　　　　| 　_　 _|
　 　　　／`ミ _x 彡
　　 　 /　　　 　 |
　　　 /　 ヽ　　 ﾉ
　／￣|　　 |　|　|
　| (￣ヽ＿_ヽ_)_)
　＼二つ加我兄弟
Nomad 21 Aug, 2020 @ 8:32pm 
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese.[3] Hard cheeses, such as Parmesan, last longer than soft cheeses, such as Brie or goat's milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. Vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.[3]
Nomad 21 Aug, 2020 @ 8:32pm 
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs.
Nomad 21 Aug, 2020 @ 8:32pm 
Over a thousand types of cheese exist and are currently produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.[2]
Nomad 21 Aug, 2020 @ 8:32pm 
Cheese is a dairy product, derived from milk and produced in wide ranges of flavours, textures and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified and adding the enzymes of rennet (or bacterial enzymes with similar activity) causes the milk proteins (casein) to coagulate. The solids (curd) are separated from the liquid (whey) and pressed into final form.[1] Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature.

LilFelipe 28 Jul, 2020 @ 11:11pm 
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It's COOL to be gay!
Post this on the wall of a homosexual friend and tell them how awesome they are #gaypride