Nobody Keeps it Fresher

gamefreaksnz:

I’m going to hell for laughing at this.

[reddit]

Michael J. Fox doesn’t twist and shout but he sure does shake it up baby, now.

gamefreaksnz:

StarCraft II Special Edition Launching For $100

With the release date for the first installment of StarCraft II being revealed in the coming weeks, Blizzard shows off the StarCraft II: Wings of Liberty Collector’s Edition, complete with art book, soundtrack CD, and in-game World of Warcraft pet.

[Kotaku]

And I’ll pay for it. I mean, the dogtag thing? fuck yes.

gamefreaksnz:

thedailywhat:

Justin Russo: “Video Game Posters”

Justin is currently working on gathering funds to screenprint three of the posters from his series: Mario, Big Daddy, and Nathan Drake. To pre-order, you can pledge $25 or more toward Justin’s Kickstarter-powered screenprint fund. Once the project official closes on May 1, all pledgees will be contacted for their shipping information.

[gamesetwatch.]

I would buy all of these.

My Neighbor Snorlax

Ingredients

No. of Servings: 4

• 2 tablespoons extra virgin olive oil
• 1 large red bell pepper, sliced about 1/8” thick
• 1 red onion, sliced about 1/8” thick
• 6 ounces cremini mushrooms, sliced about 1/8” thick
• Salt and pepper
• 8 tablespoons butter, at room temperature, divided
• 8 ounces fresh spinach leaves
• 1 shallot or small yellow onion, minced
• 1 tablespoon flour
• 1 cup whole milk
• Pinch of ground nutmeg
• Pinch of ground cayenne pepper
• 2 tablespoons Dijon mustard
• 8 slices rye bread or 4 seeded rye rolls, split
• 8 slices Wisconsin Gouda cheese
• Roasted peppers, optional

Cooking Directions

Preheat oven to 400ºF.

Heat an oven-safe skillet over high heat. Add olive oil, red pepper, and onions. Sauté 3 minutes. Add mushrooms and sauté additional 3 minutes. Season with salt and pepper. Place skillet in oven and roast 15-20 minutes.

Heat a sauté pan over medium-high heat. Add 1 tablespoon butter, a splash of water, spinach, and a pinch of salt and pepper. Cook just until spinach is wilted. Reserve.

For béchamel sauce: Heat saucepan over medium heat. Add 1 tablespoon butter and minced shallot or onion. Season with salt and pepper; stir for about 3 minutes, or until translucent. Add flour and stir to coat. Stir in the milk, a little at a time to avoid lumping. Add nutmeg and cayenne and bring to a low simmer, stirring often to keep from sticking. Cook at least 10 minutes; stir in mustard and let stand off heat.

Heat skillet or sauté pan over medium heat. Butter one side of each bread slice or roll and place 4 slices, butter-side down, in pan. Top with slice of Gouda, 2 tablespoons spinach, and 1/2 cup of peppers-onions-mushrooms. Top with 2 tablespoons of the béchamel sauce, another slice of Gouda, and a slice of rye, butter-side up. Grill to melt the cheese and toast the bread to golden brown, flipping sandwiches once.

courtesy of www.grilledcheeseacademy.com

chikadee:

paganlovefest:

Joao Paulo Alvares Ruas

Reminds me of the cover art for Fables.

That’s because this is the artist who did the cover art for Fables.