I am a kitty

Hi I'm Leah and here you will find video games, anime, food, pugs, Subeta, Neopets, and the beautiful sexy gorgeous Naoto.

I co-own and write for a video game website called Pixel Pacas. Please check it out if you're able to!

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gourmetgaming:

Request: Pokémon – Lava Cookies

Difficulty - 2.5 Hearts

Lavaridge Town’s speciality, and now a Gourmet Gaming speciality too! Originally, the Lava Cookie is referred to as a “rice cracker” which frankly doesn’t sound too exciting, so I turned to the awesome poké visual appeal of this trusty status heal for inspiration. Combining the idea of an Asian “rice cracker” and a “cookie”, I was pleasantly surprised by my rash decision to create the Lava Cookie as an “East meets West” fusion of strong, bitter chocolate chips and aromatic, salty nori in a sweet and chewy all-American cookie. Perfectly restoring and unusually delicious, for pokémon and trainer alike.

Click ‘Read More’ for the full recipe!

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prettygirlfood:

Creamy Coconut Lime Soup

Ingredients

  • 1/2 purchased rotisserie chicken, shredded
  • 2 cups water
  • 1 14 oz lite coconut milk
  • 1 1/2 cups thinly bias-sliced carrots (about 2-3 medium)
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon soy sauce
  • 2 teaspoons Gourmet Garden Thai Herb & Spice Blend (If you can’t find this, try Thai green curry paste. I think it should work fine.)
  • 1/4 teaspoons salt
  • Sliced Lime (optional)

Directions

Remove and discard skin and bones from rotisserie chicken. Shred the meat using two forks, pull chicken apart. In a large saucepan combine shredded chicken, the water, coconut milk, carrots, lime juice, soy sauce, Thai herb & spice blend, and salt. Bring to boiling, reduce heat. Simmer, covered, about 8-10 minutes or until carrots are crispy tender.

Ladle soup into bowls. Serve with slice lime.

prettygirlfood:

Cheesy Baked Pasta with Roasted Peppers & Eggplant

  • 3/4 cup panko bread crumbs
  • 1/4 cup olive oil
  • kosher salt and freshly ground black pepper
  • 3 oz. Parmesan cheese, grated (1 1/2 cups)
  • 1 (14.5 oz) can fire-roasted diced tomaotes
  • 3 cups roasted red peppers, rinsed, patted dry, and coarsely chopped (24 oz jar)
  • 1 1/2 lbs eggplant, chopped into 1-inch cubes
  • 6 garlic cloves, minced
  • 1 tsp minced fresh oregano, or 1/4 tsp dried
  • 1/8-1/4 tsp crushed red pepper
  • 4 cups water
  • 12 oz short pasta shapes (I used rotini)
  • 6 oz. fresh mozzarella, sliced thin
  • 2-3 Tbs chopped fresh basil

Adjust the oven rack to the middle position and preheat to 375 degrees.  Toss the panko with 1 tablespoon of the olive oil and season with salt and pepper.  Spread on a rimmed baking sheet and bake, stirring often, until golden-brown, 5 to 10 minutes.  Let cool slightly and then toss with 1/2 cup of the Parmesan.

Meanwhile, pulse the tomatoes and red peppers in the food processor until coarsely ground and no large pieces remain, about 10 pulses.

Line a large plate with a double layer of paper towels.  Toss the eggplant in a medium bowl with 1 teaspoon of salt and then spread it out over the plate.  Microwave uncovered, about 10 minutes, tossing halfway through.  The eggplant should be dry and starting to shrivel.  Let the eggplant cool slightly, then toss with 1 tablespoon of the oil in the bowl.  Set aside.

Heat 1 Tablespoon of the oil in a 12-inch ovensafe skillet over medium-high heat.  Add the eggplant and cook until well browned and tender, about 10 minutes, stirring occasionally.  Return to the bowl.

 Reduce the heat to medium-low and add the remaining tablespoon of oil.  Saute the garlic, red pepper flakes, and oregano until fragrant but not browned, about 1 minute.  Stir in the tomato mixture and 1 teaspoon of salt, and increase the heat to medium-high.  Stir in 3 1/2 cups of water and the pasta.  Cover and cook at a vigorous simmer, stirring often, until the pasta is tender, 15 to 18 minutes.

If the sauce seems too thick, stir in the remaining 1/2 cup water.  Add the remaining 1 cup of Parmesan and eggplant, and season with salt and pepper.  Stir to combine, then top with the slices of mozzarella.  Sprinkle the panko mixture over the cheese and transfer the skillet to the oven.  Bake until the topping is well-browned and cheese is melted, 5 to 10 minutes.  Sprinkle the basil over the top and serve.

prettygirlfood:

Herb & Garlic Bread

One sour dough baguette
3 x 15ml tablespoons butter or margarine, softened
1 x 15ml tablespoon extra virgin olive oil
Continental parsley, chopped
Basil, chopped
Green part of spring onions, sliced thinly
A couple of cloves of garlic, crushed
1 heaped tblspn Parmesan cheese, finely grated
Freshly ground sea salt and black pepper

Preheat oven to 220 degrees C.

In a small bowl, combine the softened butter, oil, garlic, herbs of your choice, Parmesan cheese, salt and pepper and mix well.

Slice baguette; not slicing all the way through the loaf, but keeping the base of the loaf intact.  Spread herb butter in between bread slices.  Wrap baguette in foil and bake for 12-15 minutes, or until butter has melted, the bread is fragrant and edges of bread have browned and crisped up.

Remove from the oven and serve immediately.

Serves: 5

gourmetgaming:

Request: The Legend of Zelda: The Wind Waker – Grandma’s Elixir Soup

Difficulty: 1.5 Hearts

Believe it or not, I didn’t have many friends growing up. When I got to High School I was lucky enough to have one friend who also played games, who interestingly enough looked an awful lot like Link… He invited me over to his house with the intention of playing the Resident Evil GameCube remake, but instead we played the Legend of Zelda: The Wind Waker. All day. And wished we could consume this soup.

Click ‘Read More’ for the full recipe!

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prettygirlfood:

Caramel Sauce

Ingredients:
1 cup sugar
1 tablespoon corn syrup
1/4 cup water
1/2 cup heavy cream (heated)
2 tablespoons unsalted butter (room temperature)
1 teaspoon vanilla extract

Directions:
1. Heat the sugar, syrup, and water in a sauce pan while stirring.
2. When it boils stop stirring and let it turn a medium amber colour.
3. Remove from heat and slowly pour in the heavy cream.
4. Stir the mixture until it is smooth with a wooden spoon. (If any lumps form return to heat and stir them away.)
5. Stir in the butter.
6. Allow the sauce to cool for a few minutes and stir in the vanilla extract.

kastiasketches:

I’m super excited Isabelle is gonna be in Mario Kart, Luigi better watch himself.

(via fuckyeah-animalcrossing)

hanuwabbit:

Naoto in girl’s uniform

Just a doodle but eh.

neopianangst:

2spooky

gourmetgaming:

Final Fantasy XI - Moogle Pie

Difficutly - 3.5 Hearts

I was shocked and appalled when I realised a food from Final Fantasy hadn’t been done yet. What the hell kind of gaming blog is this?! Inspired by our friends over at The Drunken Moogle, I thought what better way to pay tribute to such an epic and celebrated series than a fresh Moogle Pie! But don’t worry, these pies aren’t made from Moogles, but by Moogles. Though I can imagine a drunken one may be in charge of the pastry department, which explains why a Moogle Pie must be a little burnt to be truly authentic.

Click ‘Read More’ for the full recipe!

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featherofmetis:

I started college a few days ago and have been quite busy trying to get back in the groove of my classes and all that, however I managed to find some time to draw some quick pictures today. Just thought I’d give an attempt at redrawing some of the quality screenshots from the P4G anime.