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Description
Thanks to , for "Burlesque". Featuring Pastel Slippers, a dancer by trade, she dabbles in burlesque for some extra cash.
Thanks to , for "spying." Featuring Inque Feathers, a writer by trade, spying helps her get those good stories.
Thanks to , for "Paintball". Featuring Sepia Keys.
Thanks to Ericia, for "Knitting". Featuring Iron Vine, a blacksmith by trade, Pastel Slippers pushes him to try new things all the time. I don't think he likes this hobby...
Thanks to , for "Gardening". Featuring Carmine Petals, a punky sort a gal that enjoys gardening of all kinds.
Thanks to myself, for "Stand-up". Featuring Blue Giggles at both their job and hobby.

Thanks for the words! As always check out the latest status for a chance to have your word inspire me.

Bonus: Except from Blue's Stand-up:
You know what’s great? Cheese, or as I like to call it, Chunky Milk.

Nothing like cutting yourself a slice of old milk.

Cheese is one of those things that you either like or you don’t. There is no way anyone is going to turn you onto cheese if you don’t like it.

Ever try to describe cheese to someone else?

It’s soft, but not like bread. It’s firm, but not like a carrot.

It’s most natural shape is a cube or square slice. The color isn’t quite white or yellow or orange, but somewhere in between all that.

Don’t worry about the blue stuff, that’s were the flavor is.

Moldy? Cut those bits off.

Smells bad? No, that’s how it ALWAYS smells.

Tasted like feet? Yep, the feetier the better.

How do you make it? Make some milk go bad, dry it out, mush it together, wrap it up really well, and then sit it on the shelf.

Then just forget about it for a couple of years.

That’s not something you can do with ANY thing else.

I forgot an apple in the back of a fringe for a week too long and I swear to god it grew hair and started to move on it’s own.

Ever smell an old egg? You know, after they get fuzzy and five shades too grey? And that takes, what, a week?

Heck, Avocados go from ripe to garbage as soon as you look away.

But cheese, Cheese! If that stuff isn’t three years old it’s no good.

I’ve eaten cheese that’s old enough to go to school. Can’t say that about a potatoes.

Description
Thanks to , for "Burlesque". Featuring Pastel Slippers, a dancer by trade, she dabbles in burlesque for some extra cash.
Thanks to , for "spying." Featuring Inque Feathers, a writer by trade, spying helps her get those good stories.
Thanks to , for "Paintball". Featuring Sepia Keys.
Thanks to Ericia, for "Knitting". Featuring Iron Vine, a blacksmith by trade, Pastel Slippers pushes him to try new things all the time. I don't think he likes this hobby...
Thanks to , for "Gardening". Featuring Carmine Petals, a punky sort a gal that enjoys gardening of all kinds.
Thanks to myself, for "Stand-up". Featuring Blue Giggles at both their job and hobby.

Thanks for the words! As always check out the latest status for a chance to have your word inspire me.

Bonus: Except from Blue's Stand-up:
You know what’s great? Cheese, or as I like to call it, Chunky Milk.

Nothing like cutting yourself a slice of old milk.

Cheese is one of those things that you either like or you don’t. There is no way anyone is going to turn you onto cheese if you don’t like it.

Ever try to describe cheese to someone else?

It’s soft, but not like bread. It’s firm, but not like a carrot.

It’s most natural shape is a cube or square slice. The color isn’t quite white or yellow or orange, but somewhere in between all that.

Don’t worry about the blue stuff, that’s were the flavor is.

Moldy? Cut those bits off.

Smells bad? No, that’s how it ALWAYS smells.

Tasted like feet? Yep, the feetier the better.

How do you make it? Make some milk go bad, dry it out, mush it together, wrap it up really well, and then sit it on the shelf.

Then just forget about it for a couple of years.

That’s not something you can do with ANY thing else.

I forgot an apple in the back of a fringe for a week too long and I swear to god it grew hair and started to move on it’s own.

Ever smell an old egg? You know, after they get fuzzy and five shades too grey? And that takes, what, a week?

Heck, Avocados go from ripe to garbage as soon as you look away.

But cheese, Cheese! If that stuff isn’t three years old it’s no good.

I’ve eaten cheese that’s old enough to go to school. Can’t say that about a potatoes.