Sin City: A Dame to Kill For (2014)
Pretty psyched for this
Brundlefly appreciation day.
every day tbh
after you’ve been through like a string of fandoms and you’ve decided your favourite character/s for each one, there will come a day when you will list all your faves from each fandom side by side and look at them carefully and realise
you have a type
White Dwarf 99 - March 1988. Credited to “Collective Creativity Inc.” but clearly pencilled by Tony Ackland.
Goodness me, Chaos Space Marines were such cuties back in the day!
Nyarlathotep by Albert C
17” x 24” and 34” x 48”
Honestly, my tattoo goal is to look like a living spellbook. Covered in powerful symbols only some will recognize and even fewer will understand how to string together into anything meaningful.
In Inuit mythology, the Quallupilluit is a creature that lives beneath the ice. It takes many forms, depending on the storyteller, and snatches wandering children who venture out too far, alone. The story of the Quallupilluit served as a cautionary tale, to keep Inuit children from playing too close to dangerous cracks in ice.
1/2 pound of pasta (I used rotini)
1 tablespoon oil
12-16 ounces ground Italian Sausage (my grocery store sells it in packages, just like ground beef)
1 onion, diced
2 cloves garlic, minced
1/2 – 3/4 teaspoon red pepper flake (omit if you don’t want the heat)
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil or 1/2 tablespoon fresh basil, chopped
4 cups chicken broth/stock
1- 28 oz can fire roasted diced tomatoes
2 heaping tablespoons tomato paste
1/2 cup cottage or ricotta cheese
1/2 cup freshly shredded parmesan cheese
2 and 1/2 cups mozzarella cheese, shredded
1. In a large stock pot, heat the oil on medium heat and cook the Italian Sausage, breaking it apart as it cooks with a wooden spoon). Remove sausage from pan and set aside, draining any excess fat.
2. Add the onion to the stockpot and sauté until translucent. Then add in the garlic, and stir for a minute or two.
3. Stir in the red pepper flake and allow to cook for a minute.
4. Stir in chicken broth, diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt, and black pepper. The pasta will cook as the soup simmers.
5. Bring the soup to a boil, then reduce the heat to medium-low. Add the Italian Sausage back in and allow the soup to simmer for about 30 minutes.
6. Pre-heat your broiler on high. Make the cheese topping by combining cottage or ricotta cheese, parmesan cheese, and mozzarella cheese.
7. To serve, spoon about 1-2 cups of soup in oven safe bowls. Spread some of the cheese mixture over the top and broil for a few minutes, or until the cheese is all melted and bubbly. Keep a close eye on the bowls of soup as the cheese melts so that it doesn’t burn.