(✪㉨✪)

http://gelattofrolick.tumblr.com/tagged/art

She will protect you!

He came out of nowhere in my mind as i was shopping and i had to draw him! I’m thinking about his name.

We’re here together.

(but not as an  ophthalmologist ayyyy)

an experience

Fighting moldessa

doodley flowey~

doodlie friskie

 The mythologic strength of the Kingdra, unrivaled at the sunbaese’s coast, is of heavy importance in the country’s culture. The act of being able eat kingdra’s spawn  is considered an honor, and the coronation of heroes always count up with dishes made of these. The Maelstrom’s Queen Feast is one of these dishes. In the centerpiece of the dish, rest a moderate sized Deshelled Kingdra Roe, the very egg of that creature. The flavor is very strong, so it is expected to eat one Horsea Dorsal Fin, after every bite of roe as it cleans the palate. They are cut in a thinly manner, or sashimi, as the locals call it. The side dish is Marinated Seadra Dorsal Fin. They are piping hot and it possible to detect the sweet taste of the Magost Berry, that flavors the side dish bittersweet.

 Even though Steamed Claunchers attained a status of very fancy food status here in the capital, these are, as it may vexen some, dirty cheap in the northern San Bao. Claunchers need not to be tended in order to create economical roe: they are wild in these seas. Despite mainland claunchers measuring at their best 25cm, sanbaese clauncher are way bulkier: healthy ones had up 70 cm. Their exoskeleton are remarkably thick and dense, but hide soft, peach colored meat inside. The steamed clauncher is of tender meat and are eaten in pairs, decorated with a claucher head, turned lilac in hue due the heat of steaming. Adorning the meat is a salad of steamed Aspear Leaves. The sourness of the aspear leaves enters into the meat, making it lighlt acidic. The meat may be as well dipped in Rindo Sauce, a delicacy very common here in San Bao.