Autumnotopia

Next year, we plan on releasing a fully fleshed out version of Mushroom Musume including a ton more events and some fun new systems! 🧑‍🌾

Things Are Grim is a supernatural queer romcom about falling in love first and asking questions later. Follow Clara, local barista, as she meets the cool and somewhat delusional woman of her dreams. Could it possibly be true that the mysterious Lady Luna is actually a grim reaper...? It's hard to say, but Clara isn't about to let this real-life fairytale escape her!

For fans of: paranormal meet-cutes, chuunibyou, and deceptively innocent looking women

🚨 There are only 48 hours left to buy the queer games bundle. 🚨

With social media collapsing, it is now more important than ever to support indie queer art.

Full Price: https://itch.io/b/1812/

Sliding Scale: https://itch.io/b/1813/

In this case I cut in half the amount of sugar and corn syrup - I figure that's pretty much all a marshmallow is, and I'm going to be adding a bunch of those to the base so...

I appreciate that the Salt and Straw base is eggless - there's nothing wrong with an eggy cream, but I enjoy the security of never having to worry about scrambling my custard.

I also like that they use some fun Science Stuff in their recipe. Probably the most notably weird one is xanthan gum. It's a thickening agent/emulsifier that helps your ice cream weather fluctuations in temperature, which in the end means you wind up with a better texture when churned and that the ice cream lasts longer in the freezer.

Some people are really opposed to "chemical additives" or whatever (then there's the sort of people who are like 'if you can't pronounce it you shouldn't cook with it'), but that's lame and comes from fear mongering

I added the milk and simmered it for a while, then threw in those marshmallows and the cream and whisked it all up. I'm not stressing too much about the mallow chunks - I figure either they'll melt into it as it chills OR I'll wind up with some roasted marshmallow chunks in the churned ice cream. (Both of those are Good Actually)

In this case I cut in half the amount of sugar and corn syrup - I figure that's pretty much all a marshmallow is, and I'm going to be adding a bunch of those to the base so...

I appreciate that the Salt and Straw base is eggless - there's nothing wrong with an eggy cream, but I enjoy the security of never having to worry about scrambling my custard.

I also like that they use some fun Science Stuff in their recipe. Probably the most notably weird one is xanthan gum. It's a thickening agent/emulsifier that helps your ice cream weather fluctuations in temperature, which in the end means you wind up with a better texture when churned and that the ice cream lasts longer in the freezer.

Some people are really opposed to "chemical additives" or whatever (then there's the sort of people who are like 'if you can't pronounce it you shouldn't cook with it'), but that's lame and comes from fear mongering