V.M.

so I tried out a fake blood/blood substitute recipie I found from VICE and it’s surprisingly good??

64 oz of canned tomato juice

Mostly the pulp from high pulp orange juice

12 crushed iron tablets (they recommend 25 mg tablets so 300 mg for the entire pitcher)

18 crushed amino base tablets (like l-lysine)

Red food coloring

A little bit of blue food coloring

And a little bit of salt

Mix everything but the blue food coloring in a larger container you can pour from and let it sit in the fridge for an hour. Then add the blue food coloring until it’s your preferred color and leave it sit for another hour.

Also yes it’s a lot of iron, so they really recommend that you don’t drink more than 6-8 ounces in a day (please be careful/safe about your iron levels) but aside from that, it’s got a good color and that irony/coppery bite and aftertaste to it.

Honestly, I’m pretty surprised you don’t have this on here yet given how often you get vampire/demon/etc requests! Here’s a pork blood chocolate pudding that is honestly so good, especially in the winter. Sorry for the lack of pictures!

1 pint whole milk

1 pint fresh or frozen (thawed) pigs blood

12 oz. of dark chocolate (I usually use 75% cocoa)

2 cups of granulated sugar

½ tsp vanilla

cinnamon (optional but recommended)

grated rind of one orange (also optional but recommended)

For sanguine vampires and blood eaters.

Blood sausage is an ancient dish and can be found in many countries where domestic animals are kept and there are no taboos against eating blood. This is the Icelandic version.

2 litres sheep’s blood 1 litre water 50 g coarse salt 1 kilo rye flour 200 g flour 400 g oatmeal 2 - 2 ½ kilos sheep’s suet

Some people add raisins or chopped Iceland moss to the stuffing. If using Iceland moss, use correspondingly less rye flour and a little more water in the stuffing. If using raisins, use correspondingly less suet. Cut each stomach into 4-5 pieces suitable for stuffing, or use bags of sausage skin or even plastic cooking bags if you can’t get stomachs or they don’t appeal to you (sorry, the recipe does not state how many sheep stomachs are needed and I can’t tell you because I always use sausage skin bags and make a much smaller recipe). Strain the blood and mix with water and salt. Stir in the flour, rye flour and oatmeal. Chop the suet - taste will decide whether finely or coarsely, but make the pieces no larger than ½ cm across. Mix with the rest. Take the pieces of stomach and sew bags out of them, using blanket stitch or overcasting stitch, leaving a hole for stuffing. Only stuff each bag a little more than half full. Stitch closed (use pure cotton thread). To cook, drop the sausages into plenty of boiling salted water and simmer for 2 to 2 ½ hours. Turn over now and then, and prick gently if they look likely to burst. Remove from the water. If the sausages are to be served cold, let them cool in the skins. Store in the refrigerator. Remove plastic cooking bags and sausage skins before serving. The stomach bag can be peeled off before serving or served and eaten with the stuffing.

Serve hot with boiled or mashed potatoes. Serve cold on the side with rice pudding or porridge or sliced on top of bread. Fry and serve sprinkled with sugar and mashed potatoes on the side. Pickle in whey for a month or more and serve cold. Blood sausage can actually go sour on its own, with a flavour similar to whey-pickling. May be frozen if raw.

Because people have been asking  me about this, I figured I’d make an actual post.

Note before continuing: I am a person with experiences. I am in no way saying that anything beyond this is medically supported or absolute fact. Just talking about the (successful) experiences of one boy.

And now, moving on~

It's actually been a hot minute since I busted out the hot chocolates, but raw blood has a meaty, heavy taste that pairs well with less sugary drinks in general. My poison is 4 shot americanos, black over ice with a shot of human 🤤

The important thing for either is that the blood isn't added to the hot chocolate in the pot. You need to let it cool to at least body temp before adding it in! Otherwise it cooks and turns useless. Measure it out of your bag and chuck it in after

The Vampyre Community Historic Timeline

This has been a project I have been keeping under wraps for a bit. We have grown a lot of interest in when PV will make a historic resource, such as a timeline. I am happy to introduce the Vampyre Community Historic Timeline. https://www.projectvampyre.org/vc-historical-timeline

Because the timeline is such a huge project, the website has actually broken multiple times during and after its creation. We were unable to configure the mobile version, so we have provided a Google Doc version for mobile users. Other than that, it works fine on desktop. This is a temporary fix, and we expect to have the mobile version up and running within the next few months. In the meantime, we will keep users updated about any progress or changes through the awareness channel.

This is our interpretation of the VC historical timeline from 1965 to the present. Our timeline is quite long, and we have buttons you can click to view a specific era. We do not claim to have the most accurate timeline, nor are we trying to preach or take a side on a vamp-specific political view. This is purely intended to document and preserve history; we offer a historical timeline you can fact-check for most of the events. You will find links under each dated event where you can click and take you to a source that tells you more about the event. This timeline mostly covers the US VC, but we also include various dates for VC outside the US. I am working on a non-US VC timeline, so stay tuned.

As I was making this timeline, it was actually interesting to see how each VC event was connected to other organizations. You will find the rise and fall of various VC communities, collaborations, and VC figures. I want to update this timeline with events as we progress over the years to continue preserving history. I hope this resource provides new information, especially to those who are new to the VC. I crafted this resource to help members see our history and how far we have come, and to look forward to the future and how we can help the VC continue to evolve in a beneficial direction for all.