Clown Month Day 29: Melancholy

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

Pov: You find two nice kids playing respectfully in the dead of night.

Made some art for my probably cringey Soul Eater×Bnha fanfiction.

You can read the single chapter that is out, I fully intend to make more chapters and art for my abomination.

Bonus image:

Head in the clouds :ó)

Handsy Oc doodles :ó)

Goretober + Cooking tip [Day 2 - Knife]

Gather 5-10 branches together and tie with string or a rubber band. The smaller the bundle, the easier and faster they will dry. Put the bundle of herbs, stem-side up, in a paper bag. Tie the end of the bag closed, being sure not to crush the herbs as you do, and poke a few holes in the bag for ventilation. Hang the bag by the stem end in a warm, well-ventilated room. Your herbs may be dried and ready to store in as little as one week. :ó)

Ragnarok (and crona) Ita backpack update

It's "fuller" than it used to be.

I got that liquid shaker today in the mail, I'm happy with how it came out. It's boarder is black and lavender, i forgot to specify I wanted the black to be mixed in so it's visible but oh well.

Idk where to post this so here it is, a room spray I ordered a lil bit ago. It's nice.

Blood In Curry

You can taste the food coloring from a mile away! :ó)

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!

Mush Hunting

It's morel season, y'all! ;ó)

Oh no