Recent reviews by Astralvomit

you play as a dude with his clam hammer out, trying to get wood using a rock.

You can totally demolish any building
You can get a pet cat with a tin foil hat
10/10

cool game and the word "bed" actually looks like a bed

Cool game, reminds me of Battlefield and my potato computer can run in pretty well. I love the proximity voicechat too!
Hmm, mentioning potato made me pretty hungry...
Here's Swedish Smörgåstårta recipie for you guys!

INGREDIENTS
24 slices soft white, rye bread or wholemeal bread, crusts removed
8 hard-boiled eggs: 5 sliced and 3 quartered
3 ripe avocados, flesh sliced lengthways
300g light soft cheese (at room temperature)
½ x 300ml pot half-fat crème fraîche
zest of 1 lemon

FOR THE SALMON FILLING
200g hot smoked salmon (or trout), flaked
½ x 300ml pot half-fat crème fraîch
3 tsp horseradish sauce
½ x 20g pack chives, finely chopped
zest and juice of 1 lemon

FOR THE PRAWN FILLING
1 x 250g bag cooked and peeled cold water prawns, defrosted and roughly chopped
100g mayonnaise
100g natural thick Greek yogurt
½ x 20g pack dill, chopped
1 tbsp rainbow trout ‘caviar’ (optional)
zest and juice of ½ lemon

TO DECORATE
100g fine asparagus, halved lengthways
10 radishes, thinly sliced
1 cucumber, shaved into ribbons (discard the seedy core)
2-3 rainbow carrots(or use regular), shaved into ribbons
100g smoked salmon
1-2 tbsp rainbowtrout ‘caviar’ (optional)
a few sprigs of dill and/or watercress

1. First make the fillings; use a fork to combine the salmon, créme fraîche, horseradish, chives and lemon zest in a bowl, adding the lemon juice and seasoning to taste. Mix the prawn filling ingredients in another bowl and season. Cover and chill, if prepping ahead.

2. Place a sheet of baking paper over a large cutting board. Lay out 6 slices of crustless bread on the board in two rows of 3 slices,to form a rectangle. Spread the salmon filling evenly over the bread, then top with another 6 slices. Arrange the avocado and sliced eggs on top; season lightly. Add the next layer of bread, followed by the prawn filling, spreading all the way out to the sides. Finish with the last 6 slices of bread, pressing down slightly. Chill for 1 hour to firm up.

3. Beat together the soft cheese, créme fraîche and lemon zest until just combined. Spread over the top and sides of the sandwich cake with a palette knife; return to the fridge to set for at least 2 hours (or overnight).

4. To decorate the cake, press raw asparagus and radish slices around the sides. Wrap ribbons of cucumber around the base of the cake. Top the cake with more cucumber ribbons, radish slices and carrot ribbons and the quartered eggs. Make salmon ‘roses’ by wrapping thin strips of smoked salmon around your finger, then dot these around the top. Finally, finish the sandwich cake with small spoonfuls of ‘caviar’, if using, and the dill sprigs and/or watercress. Chill until ready to serve.

Smörgåstårtor are often served at special occasions, such as birthdays and graduations, where a lot of people need to be fed. As a result every Swedish supermarket has a wide selection of smörgåstårtor, either to order or ready-made, such as the laxtårta (salmon torte).

Smörgåstårtor are often accompanied by snaps, beer, wine or champagne, according to the occasion.

Smörgåstårtor can be made from almost anything, but the four most popular types are probably:
1. Salmon
2. Prawns (shrimps)
3. Ham
Making them at home is easy, but the key to tasty smörgåstårtor is to use GOOD QUALITY ingredients and to season the filling carefully.

TIPS
• Use good quality white or rye bread. Pre-sliced will ensure that the layers are of an even thickness!

• Normally the crusts are removed from the bread but some prefer to leave the outward facing crusts on the bread, so that the cake has firmer sides making it easier to cut.

• If necessary enlist the help of someone with artistic flair to decorate your smörgåstårta!

• Swedes often use a brand of quark called Kesella in the filling. If you can't find any, fromage frais is a good substitute. Alternatively, some prefer to whip some cream until it forms stiff peaks and then mix it with mayonnaise.

• If you are using crème fraîche for the filling and it is too runny, whip it with an electric whisk until it is firm enough.

• When a smörgåstårta is covered in cream cheese, any spreadable type can be used, such as Philadelphia which is widely available.

• If you are using prawns (shrimps), choose a cold water variety for an authentic Swedish flavour.

• Smörgåstårtor always benefit from an hour or two in the fridge before decorating. This enables the bread to absorb some of the filling, making it creamier, and for the top to develop a slight crust, which make it easier to decorate.

• Smörgåstårtor can be made a day in advance if desired, leaving the decorating until just before serving.

• If you do not have a large enough flat serving dish, simply wrap a wooden or plastic board in aluminum foil!

Enjoy!

this game replaced my heroine addiction

ENEMY IN THE SKIES!!

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i LOV̶E̵ ̷̛͊̌͗̅̉͛̃͊̈̕ ̷̧̛̥̼̭̱͊̌͗̅̉͛̃͊̈̕̚͝ ̷C̶A̴T̴S̴!!!!!!̶̬̆!̶͙̌!̴̢̓
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--- ̷͊̌͗- ̷10/10_ ̷͊̌͗̅̕ ...ฅ/ᐠ. ̫ .ᐟ\ฅ...

Mu Online back in 2006 was the best.

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