flaktown

some post apocalyptic fun. Been playing Borderlands; nice looking game if not particularly solid on the story. - Jayna Pavlin

some post turkey day sketches

I feel this bloated from the feast!




















something drawn inspired by my scraps file

Choke the Chicken

Gerta

Gerta..is an 'intense' woman.

Goblyns

line version:













quick marker tone version too:

killbot5000

the killbot5000 is the latest in today's modern killbots; if you thought the killbot 4900 was good wait until you see the killbot5000 doing what it does best (hint: involves what you would expect from a killbot).

the big guy

sketched while skyping with Rebecca and Marina

stuffed bell peppers

Stuffed Sweet Mini-Peppars

Prep/cook time: about an hour

Ingredients:
1 onion (medium) peeled and diced
1/2 cup long grain white rice
about 3 TBs. Olive Oil
1/4 cup pine nuts
about 1 cup chicken broth or vegetable broth
1 dried bay leaf
1/2 TSp. dried thyme
Salt
12-15 Mini bell peppers (red, yellow and orange; halved lengthwise and
seeded)

A) In a 8 to 10 inch frying pan (stupid size doesn't matter basically a
frying pan not a big pot), stir onion in some of the olive oil (about 1 1/2
TSp.) until lightly browned. 5 to 6 minutes.
Add rice and pine nuts stir until some of the rice becomes opaque and nuts
are slightly browned, 2 to 3 minutes. Add broth, bay leaf, and thyme, stir
then cover. When boiling, turn heat to low and simmer until rice is tender,
stirring occasionally, about 15 minutes. Add about 2 TBs. of broth if liquid
is totally absorbed before rice is cooked. Remove from heat and add salt to
taste.
B) Lay half the peppar halves side by side, cut side up, in shallow
casserole dish. Mound rice filling equally into them using all of it. Lay
remaing peppar halves cut side down, matching sizes and colors to bottom
halves (k so obviously in earlier laying out make it so the peppars second
half is not laying right beside it to be filled). Drizzle remaing olive oil
over peppars.
C) Bake in 375 degrees oven for about 30 minutes until peppars are soft and
slightly brown. With wide spatula transfer them to a platter. Serve warm.

Woohoo, that one is fun. Only did this once so not a lot of experience with
the recipe myself feel free to improvise :)
This one however, is a favorite of mine and really good for overcast days
cause its so warmth inducing. It does take longer and has more ingredients
but *shrugs* ya never know it could be a hit.

Creamy Potato-Apple Soup

Prep/cook time about an hour (little longer depending on how good you are at
potato skinning/cutting)

Ingredients:
2 slices turkey bacon (not perfectly important I only note because the
original recipe calls for it) cooked and chopped
1 TSp. Olive Oil
1 Onion (medium) peeled and chopped
1 tart apple (Fuji is suggested, but Cameo and Granny Smith are also known
as tart varieties) Peeled, cored and sliced.
1 TSp. minced garlic
1/4 cup dry white wine (yay more for drinking!)
2 lbs. thin skinned potatoes, peeled and cut into 1/2 inch cubes
1 cup apple cider or juice
3/4 cup low fat milk
3 to 4 TBs. crumbled bleu cheese
1/4 TSp. ground nutmeg
Salt and Pepper
2 TBs. minced chives, pref. fresh

A) Some oil in 5-6 quart pan, when hot add onion, apple and garlic. Stir
often over medium heat onion begins to brown. About 20 minutes. Add wine and
stir until evaporated, 3 to 4 minutes.
B) Add potatoes, 1/2 TSp. salt and 3 1/2 cups water. Bring to boil then
reduce heat, cover and simmer. About 25-30 minutes, when potatoes mash
easily.
C) Meanwhile, in 1-2 quart pan over high heat boil apple cider until reduced
to about 1/4 cup, 8-15 minutes. (this makes the taste stronger basically).
D) Add milk to potato mixture and working in batches, whirl mixture in
blender or food processor until smooth. Return to pan on low heat and add
cider, cheese, nutmeg, and salt and pepper to taste. Stir often until
mixture is hot, about 2-3 minutes. Ladle into bowl and top with bacon and
chives.

Makes about 8 cups; 4 servings