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Aquacorde
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  • Actually, no. I've seen around 7 or 8 episodes of doctor 11 episodes, featuring several things including:

    Spoiler:
    I wish I had some.

    Uh... not sure the name. It involves the Doctor wearing a cowboy hat and talking to a pirate and a blue head in a box.
    That's what I like about their string cheese. Nowhere near as salty as their competitors. You can ACTUALLY taste the cheese.

    /watching the Doctor with his brother at his parents's place
    It's amazing cheese.

    No, that isn't. That's actually very salty because they dry store it instead of putting it in cold storage.
    Well I meant compared to other cheese. You can actually taste the cheese instead of the salt.

    I like cheese in general.
    Well, it was a station called SPACE, so they probably show the classics~!

    Doctor Who's been canceled and brought back, right?
    If so, I need to watch the new ones then. :x
    I like their cheese sticks because they use so little salt.

    Indeed. They also have block cheeses and shredded cheese in some stores.
    Hour and a half from Saint Paul on a good day, probably. But I have seen their string cheese sticks in various Super America stores across the metro.

    They might take to it.
    I know! My sister made me get one so I can fangirl with her. All I can think is "omg so many gifs in one place @__@" And they're all really good. I don't use them, though, because then I'd feel weird. :s

    I don't remember that particular point of the episode, but now the background is really familiar. Granted it's been a few months since I've watched the fifth season anyway. Things are really fuzzy.
    SECRET

    Looking on their site, there's also taco, ranch, italian, garlic, cajun, onion, and garlic/herb flavors. But no terriyaki.
    Hi there! Your gif is awesome. (:

    What episode of Doctor Who is that from? /sad that she hasn't seen the most recent season yet ;____;
    Well, I think it was teriyaki. Not sure, though. They have quite a few interesting flavors.

    Oh.
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