Anonymous said: Firstly, I loveee these! I never see love for these sources and it's always a bit disheartening. Secondly, can I get pan icons with both Strade and Ren on them (if possible) and if not, just Ren on pan and Enby ones?

There you go, anon! I am able to include both requests!

im going to say it plainly, this one gave me more difficulty than the other anon prompts (i assume that were all sent by the same person, since they were sent within minutes of each other). part of that is due to it being a kind of vague request, but the other part is that theres not much to go on based on information from the wikia other than this guy is a sadist who makes snuff films. how do you make gore into delicious food? novelty halloween gross-out dishes came to mind immediately

raw meat rice krispies

6 cups rice krispies cereal

10 ounce bag of marshmallows or 4 cups mini marshmallows

3 tablespoons butter

red food gel

chocolate syrup (optional for color)

styrofoam meat trays and cling wrap (optional for decorating)

in a large pot, heat the butter over medium heat until fully melted. add the marshmallows and stir until they have completely melted. remove from heat and pour in the cereal, stirring until fully incorporated into the marshmallow mixture. add in red food gel and mix until fully red, adding a small amount of chocolate syrup to darken the color if you'd like. mix red food gel and chocolate syrup and drizzle onto meat tray or a regular plate. form "meat" patties once the marshmallow and cereal mixture is cool enough to handle, then plate. cling wrap if serving them to others, but feel free to skip wrapping them if you're just going to dig in for yourself

(gasp. whats this? a second recipe?)

tear n share pizza guts

500 grams white bread flour, plus more for dusting

7 gram packet of active dry yeast

2 teaspoons salt

300 milliliters warm water

2 tablespoons olive oil

2 crushed cloves of garlic

2x 400 gram cans of chopped tomatoes

1/2 teaspoon dried oregano

2 teaspoons sugar

250 grams grated mozzarella or cheddar cheese, or a mixture

pizza fillings of your choice

2 tablespoons herb garlic butter (you can mix a bit of garlic and dried herbs into softened butter if you cant find pre-mixed herb butter)

scoop the flour into a large bowl. dump the packet of yeast on one side of the bowl and the salt on the other. pour 300 ml warm water into the bowl and mix with a wooden spoon or a stand mixer's dough hook until you have a soft dough. you can add 25 ml water if it seems too dry. knead on a lightly floured surface for 10 minutes or in the stand mixer for 5 minutes until your dough is soft and stretchy. rub some olive oil to cover your dough ball, then put it in a clean bowl and drape a dish towel over the bowl. leave it in a warm place for 2 hours or in the fridge overnight

heat olive oil in a pan over medium heat and saute the garlic until aromatic. add tomatoes, oregano, and 2 teaspoons sugar. reduce heat to low-medium and simmer for 20-30 minutes until the sauce thickens. let cool until youre ready to use it, the sauce will store in the fridge for up to 3 days if in an airtight container

when you're ready to assemble, spread the sauce over a large casserole or baking dish. roll the dough out on a floured surface until you have a large rectangle 60x30 cm in size. cut it in half so you have 2 15x60 cm rectangles. pile cheese and toppings along the center of each rectangle. pinch their along the long sides of the rectangles to close the fillings inside, then squeeze along the length of each tube-roll to make sure they're sealed. arrange them over the sauce with their seams facing down, making them into roughly intestine shapes with enough space for the bread to expand as it bakes. cover and let proof at room temperature for 30 minutes, or in the fridge for 8 hours

A Yoon Bum (Killing Stalking) x Strade (Boyfriend to Death) moodboard with themes of light green and a toxic relationship.