I have no idea what I'm doing.
The Dicemaster addresses his noble subjects.
One of our group’s friends moved to another state, and we miss him terribly in our hangouts and games, but he sent us all gifts from dragoncon! He got me the giant swirly d6, it matches my hair ehehe
Egg pizza n pirate pants.
Its been that kinda week.
Hey everybody, I just updated my Storenvy with some new/different items.
Just think, some of this
junkgreat stuff could be yours! To wear! On your body! Or maybe your phone!
Charms, rings, earrings, hair clips - lots of accessories with a sweets theme.
You can check it out here-> http://littlefuryous.storenvy.com/
Thanks for taking a look!
Remember those galaxy shoes i painted a while ago? Well i got some star shaped studs from amazon and dressed em up a little more
Is there anything a natural 20 can’t do?
This is a poster idea I developed to show off the amazingness of tabletop rpgs.
"You attempt to pickpocket the man, but accidentally pull down his pants instead."
"You reach out to push the orc off the bridge, but instead lightly caress his back. He is uncomfortable."
"You try to stab the guard, but you stab your crotch instead. Roll fortitude."
"You say your name is Bob and not Jim. Your lie is misinterpreted and they now believe you are a serial killer."
"You swing your axe, but it slips from your fingers and sails across the room."
"In an attempt to dodge the incoming arrows, you jump into the swarm.”
"You bull rush the enemy but miss and jump off of the cliff."
"You try to land on your feet but you land on your sword instead."
"While providing first aid, your hand slips and you stab him in the heart. He dies instantly."
I CANT BREATHE
In one game, my brother was playing an ex-prisoner and we were talking to some guards who thought he looked familiar and he 20’d a bluff for “yeah I’m your old buddy steve!”
The guards were elated to be reunited with Steve the 8 foot tall monstertruck-muscled tiefling
Craft store clearance finds, hello new earrings!
Gluten and Dairy Free Skillet Cornbread
This cornbread is very moist and tender - a little crumbly, but if you let it cool it wont come apart as easily. Fairly easy to make but you will need a couple specialty ingredients.
I made this in a skillet, but you could make it in a regular pan.
My mom’s birthday was today - happy birthday mom! - so we had a little bbq and my contributions were cornbread and cake.
She’s been trying to do the whole glutenfree debacle with me so both are GF and the cornbread is also dairy free. It’s a bit crumbly (and the picture is messy because i found my dad cutting and eating it before i had a chance to do it nicely [as in: not with a hacksaw]) but it’s moist and tender and tasted really good.
The cake was a flourless chocolate baileys cake. It seemed like everyone liked it, and it came out pretty nice. I couldnt eat any because baileys has dairy, so i figured I’d make it with butter anyway too.
I’ll post recipes sometime tomorrow, right now I’m too burnt out from superbigot relatives heheh..
Is it just me or does that sound like a sick martial arts move
I always have that problem with things like figs or kumquats or any other rare or super seasonal fruit/veg that I buy a bunch so I don’t miss them, but I never get around to eating all of them before they spoil. Especially figs. But THIS TIME, this time for sure!
So I got a big ol’ crate o’ figs and scoured my bookmarked recipes for enticing figgery. I wound up using most of them in little cakes, and then the not-so-pretty ones that were starting to form spots (which I trimmed off of course) I turned into jam!
I wasn’t really happy with how the cakes turned out, I think I was expecting something different. The jam is pretty tasty though - and very simple:
—Heat about a cup of chopped up figs with 1/4 cup sugar, a splash of water and a splash of lemon juice in a pot over a medium/high burner until it comes to a boil, then turn the heat to low and let it bubble and thicken for 15-30 minutes (depending on how thick you want it) and then if you want it to be less chunky, mash it up or stick it in a blender or something. I like it chunky so I just did a little smushing with a spatula.
Hope everyone has a great figgin’ weekend!
Keep our roads bootiful
Mini Scotch Eggs
I got a carton of cute little quail eggs and decided to make scotch eggs with them.
I softboiled them so the yolks would be nice and runny, then I wrapped them in sausage and rolled them in ground up corn chex cereal for gluten free breadcrumbs!
Here’s the before/after transformation into deep fried goodness.
The recipe is very simple:
15 quail eggs (or however many comes in a carton you can find)
1 pound or so sausage (I used a tube of Jimmy Dean pork sausage)
2 cups or so Corn Chex cereal, ground into fine crumbs
1 chicken egg
Oil for frying
—- Prepare a bowl of ice water and bring a pot of water to a rolling boil, then add in the quail eggs and let them cook for about 2 minutes for soft-boiled (if you want hard-boiled, maybe a minute or so longer). Take the eggs out and immediately set them in the ice water.
- While the eggs are cooling down, beat the chicken egg in a small bowl, and get the chex crumbs ready and set them in a dish or wide bowl.
- Peel the eggs very carefully and admire the pretty blue shells! Once they’re all peeled, get all your components ready: Sausage, beaten egg, crumbs, and a plate to set the eggs on.
- Take a wad of sausage and make a thin, flat disk. Plunk an egg in the middle and fold the sausage up around it and roll it a bit so the egg is evenly covered in sausage. Do up all the eggs like this.
- Once all your eggs are cloaked in meat, take one and roll it around in the beaten egg, then roll it around in the crumbs - then the egg again and the crumbs again. Roll ‘em all up like that and set them on the plate.
- Get some paper towel ready to set the fried eggs on, and start heating your oil in a pot. Have it deep enough to cover one of the eggs, and heat it to 350 F (180 C). I had to fiddle constantly with the heat to keep it at the right temperature, and they fry rather quick, so make sure you wont be interrupted.
- I fried two to three at a time for about 3 minutes, adding 30 seconds or so for larger ones. Make sure your oil stays around 350 F (180 C) while you’re frying, and once they’re done set the fried eggs on the paper towel to drain. Let them cool and then enjoy!