a freaking tampon
Possibly discharge? Discharge-fluid that gets out of vagina after period. it cleans out vagina
It's just the vagina cleanin itself out, nothing to worry about.
Parsley Hay railway station ended in 1963.
The brownish discharge is most likely old blood, and it is perfectly normal to see it at the beginning or end of your period.
It's not possible for someone to punch you in your vagina as your vagina is inside your body. When you menstruate is determined by your menstrual cycle so if you experience two periods in one month then your cycle is obviously less than a month long and happens to have fallen on the beginning and end of the month. Either that or you're mistaking vaginal bleeding for menstruation.
Period blood comes from a girl's uterus. When a girl has her period, the uterus sheds the lining it builds up to feed an egg. When the egg isn't fertilized, the lining, which is made up of blood and clots, falls off of the walls and comes out of her cervix, the bottom of her uterus that opens into the end of the vagina, and then the blood flows down out of the opening of her vagina.
Each month an egg is released in a woman's womb. If this egg is not fertilized by a sperm by the end of that month the egg will die off and be realeased through the vagina with the surrounding tissue, thus causing a woman to have a period.
New Leaf Academy ended in 2011.
Maple Leaf Wrestling ended in 1986.
Maple Leaf Village ended in 1993.
You bleed from your vagina for anywhere from 4 to 9 days. The blood can be bright red and thin, dark red and "clotted", or a cross between red and brown which is called "old blood" (that happens at the beginning and end of your period).
Step 1 Wash parsley thoroughly before using. Let them soak in a dish of water and then stir them to dislodge dirt. Another method is to put the herbs in a colander under a high-pressure spray.Step 2 Choose curly or flat leaf parsley. The flat leaf has more flavor. It's sometimes called "Italian" leaf.Step 3 Chop parsley for use in dishes. Use only the stems to add flavor to a sauce if you don't want the green bits of parsley to show.Step 4 Adding parsley to a dish when it's nearly cooked ensures that the flavor of the herb will remain. Add it too early, and the flavor may evaporate or get lost amidst other flavors.Step 5 Some meat dishes, like rack of lamb, call for parsley in "persillade," which is basically chopped parsley with garlic (in a 50-50 mixture) and bread crumbs. Use this to coat the meat toward the end of the cooking process.