Just testing out a character that seems to have caught the attention of the very few people who may actually end up reading or seeing this. :)

Workouts be like...

So, I have this friend who a game called "Splatoon", and he really likes it. I personally don't see what he sees in this game but, anyway, I thought it would be cool if I tried to draw him with some of the gear from the game. This is my best go at it, and I colored it using Prismacolors (<3).

First Rough Sketch

Added outline with a brush pen.

Colors!

 

And I am done!

All the colors I used.

This is another of my drawings, this one is done with a base color of Copics and then some extra
pizzazz with Prismacolor. I am still unsure how to use the markers, but I am hoping to improve over time.
This is also Xpress paper btw.

 I can finally say to people that I can make macarons.

My oven has a hot spot and makes my cookies crack! Dx

Jean Bag

I have taken up a new hobby. Sewing! It was a lot of fun to make this bag! I rekt (misspell intended) some jeans, broke the sewing machine needle, and pricked my self thirty six times! And I destroyed my slippers in the process. So far, the experience has been pretty good. I hope I will be able to make some clothing soon!

The pompom is from my slipper. It fell off so I decided to just sew it on. Btw,
thanks Mom for all the help you gave me with making the bag! Love you!~ ^3^  <3

Return of the Tamagoyaki

Yum. https://www.chopstickchronicles.com/tamagoyaki/

Ingredients

2 eggs

4 tsp water

Salt

Oil

Directions

In a bowl, mix your eggs, water and salt together. Prepare a smaller bowl with about a 1 tbsp of oil and dip a small triangular folded towel into it. In your Tamagoyaki pan, smear oil towel all around the inside to make sure the eggs do not stick. Heat on medium heat until when you place your hand close to the surface, you can feel the heat. Pour about 1/4 of the mixture into the pan. Once it is just slightly set, but not cooked, with your utensil of choice (chopsticks, spatula, fork, hands, etc.) fold the egg bit by bit until it reaches the end. (Watch video to see how it is done). Push egg back to the edge of the pan and repeat process until you run out of egg, making sure that the egg mixture gets under the previously flipped egg when you are adding more. Voila! Enjoy!

2nd attempt. A bit burnt. :S

Perrfffeeccttt *^*

My weird obsession with avocado. This time I tried
it with cream cheese and it was absolute heaven! And
big shout out to my friend Ayako for the wonderful
plates!

I failed at scrambling eggs. But this picture is to show how
much I really think eggs, avocado, and cream cheese
will be the next thing.

I found a really nice recipe for something called "Cloud bread"
from a youtuber called "Mind Over Munch". The video is a bit
wonky, but she has good recipes so I recommend her videos
very much. https://www.youtube.com/watch?v=LDuQlLx_TQ4

Upside Down Peach Cake

Instant hit with everyone I gave it to. It was light, fluffy, sweet, and the perfect addition to your next picnic.

Ingredients

1/2 cup sugar

2 jarred peaches

4 eggs

Optional cream of tartar

1 cup sugar

1 cup flour

Directions

Dice your peaches and set them aside. In a small sauce pan, melt 1/2 cup sugar over low heat. Do not stir it, "just leave it". In pre-parchment lined cupcake tins, (or silicon cake mold) distribute melted sugar and on top the peaches evenly. For the batter: Separate egg whites and yolks in two bowls. Whip egg whites with tartar and sugar until stiff peaks. Fold in egg yolks and sifted flour. Pour into the pans and bake at 350 F for 20-30 minutes or until a tooth pick comes out clean. Let cool and eat. Or if you prefer to just look at them, that is cool too. No one will judge you.

The mini cupcake upside down cakes.

Ohh yessss!

So airy!

Roolll Cake

I went to a friend's house to make a cake by yuni sweets and it was really tasty! Just be careful to not put too much cream! https://www.youtube.com/watch?v=CpGYnAgPESU

Instead of her cream, we used pastry cream.

Ingredients

1 1/2 cups milk

Vanilla

1/2 cup sugar

1/4 cup flour

2 eggs (If you want, you could use the extra egg yolk from your cake batter and add that to the cream so that you don't have to throw it away.)
Heavy cream

2 egg yolks

3 egg whites

30 ml oil

60 g twice sifted cake flour

50 ml water

50 g sugar

Strawberries

Vanilla

Directions

Make cream first: Scald milk, or in normal non chef terms, cook milk (double boiler) on medium heat (stirring constantly) until bubbles form on the outside of the pan. Beat eggs, vanilla, flour, and sugar until light/fluffier. Slowly incorporate scalded milk into eggs until blended. Place back on the double boiler and mix until it is thick and pudding like. take off heat and mix some more to release steam and prevent crusting. Place plastic wrap on the surface of the cream and refrigerate. Once cooled and the cake (below) is ready, whip up about 1/2 cup of whipped cream and fold them together. (We used way more than 1/2 cup, so just adjust the amount to your taste).

Batter: Mix egg yolks with half of the sugar until it becomes a pale yellow. Add water and mix until incorporated. Add oil and mix some more! Add vanilla. Add flour and mix until blended, 8-10 minutes with hand mixer. Whip egg whites with sugar to make a meringue. Fold both mixtures until it is uniform in color (if you want to add food coloring like we did, do it now). Pour onto parchment lined pans and bake at 350 F for 12-15 minutes or until done. Once baked, let cool. take about 10 large strawberries and cut shapes out of them with a small cookie cutter so that you can place it along the middle of the cake (Optional, but it makes it look pretty). To make the half pipe pan, you could buy one, or you could crumple up aluminum foil in a rectangular bread pan and shape out the half moon shape. Line with parchment paper and cut out from the cake the sizes needed to fit the pan (it varies with the pan you choose so just wing it). You need a bottom cake layer and a top (watch video). Place large cake piece in pan and scoop/fill about halfway. Place strawberries and then cover up to the top with cream. Place bottom piece and refrigerate until set. Flip upside down and cut. Serve immediately.

Do you like our worm? Our big fat caterpillar?

My friend who is finalizing and making the cake look more pretty. Thank you!

This is a failed attempt to make this,
except without the butter and only
 with 2 eggs. It was still