I Spent, Too Much Time And Effort Into This.

Head in the clouds :ó)

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

Wormy the Clown She can give infinite hugs :ó))

Cherry gore :ó)

Beefy, the lovable cow mascot 

Clownmonth #13 Angel/Devil WIP, not quite done yet.

I started the Abstract one but this one was more fun.

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!

Tordle

Oc i made, She lives in a desert waist-land.

Bunny gurrl  :ó)

Smokey Solloette