Goretober + Cooking Tip [Day 2 - Knife]

Mush Hunting

It's morel season, y'all! ;ó)

Nothing like taking acid with your giant Claw arm! :ó)

ok but Ragnarok exists tho

the little freak

i will adopt him and love him like the dog that's bitten half a dozen previous owners

put him on a kinky lil leash n everything

All I can say is that Alberto is a relatable character, here are some doodles of him.

Wake up, Carlo is still underrated.

Goretober + Recipe [Day 6: It's only a game]

Boy, Sour sure does know how to pull a prank! :ó)Today's recipe is Salted Chocolate Chip and Sour Cherry cookies1 cup old-fashioned rolled oats (do not use quick-cooking oats)3 cups all-purpose flour1 3/4 teaspoons baking powder1 1/2 teaspoons baking soda1 1/4 teaspoons kosher salt24 tablespoons (3 sticks) unsalted butter, at room temperature1 3/4 cups packed light brown sugar1 1/4 cups granulated sugar3 large eggs1 1/2 teaspoons vanilla extract3 1/2 cups bittersweet chocolate chunks (do not use chips)1 1/4 cups (7 ounces) dried tart cherriesCoarse sea saltGrind the oats in a food processor to the consistency of a fine oat flour.Sift the all-purpose flour, baking powder and baking soda into a large bowl. Stir in the ground oats and salt.Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer on low, then medium speed for about 3 minutes, until lightened and fluffy. Stop to scrape down the bowl.Add the eggs one at a time, then add the vanilla extract. Stop to scrape down the bowl.On low speed, gradually add the oat-flour mixture to form a sticky, soft dough. Fold in the chocolate and cherries by hand until evenly distributed. Divide the dough into 24 equal portions, rolling each one into a ball. Cover and refrigerate overnight or up to 3 days.Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.Arrange some of the balls on the baking sheets, spaced at least 2 inches apart. Use your hand to slightly flatten the balls. Sprinkle each disk with 1/8 to 1/4 teaspoon of the coarse sea salt (to taste). Bake on the upper and lower racks for 7 to 8 minutes, then rotate the sheets top to bottom and front to back. Bake for 8 to 9 minutes, until golden brown around the edges. Cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.Repeat with the remaining dough.

Goretober + Recipe [Day 5: Overgrowth]

Today's recipe is sautéed wild mushrooms!

•1 pound wild mushrooms* (shiitake, porcini, hen of the woods, black trumpet, oyster, lobster, chanterelle, morels, Portobello, or a combination)

•3 tablespoons olive oil

•2 shallots, sliced thin

•2 cloves garlic (chopped fine)

•1/4 cup dry white wine

•2 teaspoons chopped mixed herbs (rosemary, sage, thyme, and marjoram are all great with mushrooms)

•1/2 cup chopped Italian parsley

•Sea salt and freshly ground pepper

1. Gently wipe the mushrooms.

2. Trim and discard any tough stems. (Shiitake stems are great for stocks, but are too tough to eat. The very bottom of mushroom clusters like hen of the woods may have a slightly woody layer, so trim it away).

3. Slice the mushrooms 1/8 of an inch to 1/4-inch thick.

Warm the olive oil over medium-high heat in a 4. large skillet. Add the shallots, cook 1 minute, and add the mushrooms.

5. Cook, stirring frequently, for 8 to 10 minutes, until the mushrooms have released their juices and begin to brown.

6. Stir in the garlic and white wine, increase the heat to high, and cook about 2 more minutes, until the wine has evaporated.

7. Toss in the herbs; stir well and season to taste. Stir in the parsley and serve!

Goretober + recipe [Day 1 - Flesh]

Today's recipe is Tofu Stir-fry! (Vegan) Serves 4 peopleIngredients: 1 tablespoon peanut or vegetable oil 2 bell peppers 4 scallions or other oniony vegetable 10 ounces peas (frozen) 2 cups cubed firm tofu 3 cups cooked rice  1/3 cup Stir-fry sauce 2 tablespoons soy sauceDirections:1. Slice the scallions diagonally then thinly slice the peppers.2. Heat the peanut oil in a wak or wide pan over high heat. add the scallions and peppers and cook, stirring, for 2 minutes. Add rice and peas and cook, stirring for 4 to 5 minutes, or until the rice is heated through.3. Meanwhile, cube the tofu4. Add the tofu, stir fry sauce and soy sauce to the wok or pan and cook, tossing gently, for about 1 minute, or until heated through.Remove from heat.Serve:Ladle the rice into bowls and serve at once.

:ó)

Beefy, the lovable cow mascot 

Bunny gurrl  :ó)

Taro kills then licks a fish