Gore Art - Blog Posts

Just a sketch from my note book so yeee (I'm sorry I'm awkward)

Nothing in the cage of my ribcage

(More Anti fan art, the title speaks for itself. There is nothing good or vital in anti, he’s just empty)

Goretober + Recipe [Day 7: Eaten Alive] 

Guess who's back? Back Without crippling self doubt that wouldn't allow be to post art I wanted to make? Today's Recipe is Fruit Salsa with Cinnamon Chips This recipe makes 2-1/2 cups salsa and 80 chips 1 cup finely chopped fresh strawberries 1 medium navel orange, peeled and finely chopped 3 medium kiwifruit, peeled and finely chopped 1 can (8 ounces) unsweetened crushed pineapple, drained 1 tablespoon lemon juice 1-1/2 teaspoons sugar CINNAMON CHIPS: 10 flour tortillas (8 inches) 1/4 cup butter, melted 1/3 cup sugar 1 teaspoon ground cinnamon Step 1: In a small bowl, combine the first 6 ingredients. Cover and refrigerate until serving Step 2: For chips, brush tortillas with butter; cut each into 8 wedges. Combine sugar and cinnamon; sprinkle over wedges. Place on ungreased baking sheets Step 3: Bake at 350° for 5-10 minutes or just until crisp. Serve with fruit salsa. You can find the original recipe Here :ó)

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 + 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)

goofy ahh old man that regrets nothing

(he looks like he's laying on the ground but he's not,,,)

Goretober day 3 : barbed wires

Prompts by karmnotic in Instagram

WE MIGHT BE BACK GUYS!!!

#goretober2024 from @karmnotic on Pinterest!!! "THANK YOU KARMNOTIC!!!"

WE MIGHT BE BACK WITH THIS ONE!!!

#goretober2024 from @karmnotic on Pinterest!!! "THANK YOU KARMNOTIC!!!"