…why though?

Bethesda announced a sequel to its 2011 first person meh-fest Rage today – the inspired sounding Rage 2. <sigh> Gameplay footage tomorrow, so more about this blahgasm then.

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The only thing I remember from the first one (which of course I bought) was that the intro was pretty bad ass. Was there a boomerang thing? Were the weapons cool? I think there was a driving component? I really don’t know.

For real though – next-gen reboot of Primal Rage or GTFO.

Borderlands 2: Exponential Excitement Increase

This weekend I pulled the trigger (Ed. note: really? Ugh.) and pre-ordered Borderlands 2. Not going to lie, I almost bought the $99 Deluxe Vault Hunter’s Edition.  Somehow my mania abated long enough to navigate over to the “normal” version and hit purchase.




So now I’ve EIGHT WHOLE DAYS of waiting until the game arrives. Luckily, Gearbox Software has me (and by extension, you) covered, with interactive skill trees where you can spec out your perfect character.

Zero, the Assassin & likely my first playthrough

The original Borderlands saw me play through twice (as well as one time through the now de rigueur zombie expansion) with my character, Mordecai the Hunter & his/my trusty bloodwing named, uh, Bloodwing.  Suffice it to say, I liked the first Borderlands and I am really expecting big things form the sequel**. Especially looking forward to see what improvements they make this go ’round (and am also hoping that my previous Borderlands save bestows some sort of in-game bonus…).

Here’s the launch date trailer to whet/re-whet your appetite:

**Let’s hope this isn’t one of those games that I’m looking forward to for months, buy, and am incredibly disappointed in, like: Assassin’s Creed, Kane & Lynch, Star Wars: The Force Unleashed, Brink, Rage

The Necronomicon-Thin Crust Edition

Hello! My name is Elizabeth; I am a painter, an army wife, a nerd, a book worm, an animal lover, a cynical, sarcastic creature, and about a thousand other things. I have come to the decision to start food blogging because I enjoy cooking beautiful, delicious food, and then bragging about it. Seriously though, this is an easy way to share my recipes with family and friends.

Why did I make a scary pizza? I made a pizza to look like the Necrinomicon; the book of the dead because I chose to title my blog “the Gastronomicon, the Blog of the Fed” as an omage to HP Lovecraft, and the Evil Dead movie trilogy. I thought it was clever. Also, I make delicious pizza, and with part of a bachelors of fine art under my belt, I had a lot of fun making it into a frightening face.

I did eat it. Although I must confess it was not my tastiest pizza- It was rather a lot of garlic, and only black olives otherwise, I will share my basic pizza recipe and you can go ahead and choose your own toppings.



1 TBS Active dry yeast

1 TBS Sugar

1 Cup warm water (105-110 degrees F) {You can replace your water with a cup of warm beer and your sugar with honey for a bit of a change of flavor.}

1 tsp salt

2 Cups flour (I do one cup unbleached all purpose and one cup whole wheat)

(If you want to make a thin crust pizza, just halve this recipe.)


1) Combine yeast, sugar, and warm water in a large bowl. Allow to sit until the yeast forms a layer of foam on top of the water-about ten minutes.

2) Mix in salt, and flour- stir with a spoon, or mix with dough hook if using a mixer, until it forms a uniform ball. Add flour if needed to keep if from being too sticky, and then knead by hand on a smooth surface, or knead with dough hook until well mixed.

3) Place dough in an oiled bowl and cover with a damp cloth. Let rise for an hour.

4) Punch your dough down and briefly knead on a smooth surface. Preheat oven to 400 degrees Fahrenheit.

5) Roll out your dough to fit your pizza pan, or baking sheet- should be about a quarter of an inch thick.

6) Add your sauce, cheese, and toppings and bake for 12 minutes. Slice and serve.

My suggestions for sauce:

I usually use a can of UNSALTED tomato puree, 16 oz… And simmer that with a couple cloves of minced garlic, dried basil, 1/4 cup chopped fresh oregano. I let that simmer over low heat until the volume is reduced by about half… 30-40 minutes depending on how low you have your heat set.  This makes a fair amount of sauce, so depending on how much sauce you want on your pizza, you may want to save some. I also occasionally make a green sauce of garlic, and steamed spinach I have put through the blender.

My cheese preferences lean towards fresh mozzarella, but I’m not above using the stuff that comes pre-shredded in a bag because it makes for a lot less work.  Provolone and parmesan also work quite nicely.

I don’t reccomend only topping your pizza  with garlic and black olives… My favorite toppings are banana pepper, spinach, fresh basil, onion, mushroom, sun dried tomato, artichoke hearts, broccoli… I could go on forever. I would have toppings 6 inches thick if I thought I could do it. But the toppings depend on what kind of sauce you are using, and the other toppings you are putting on.

If you’d like to check out my other art, take a look at my facebook page http://www.facebook.com/Elizabethpaints! Follow me on Twitter https://twitter.com/#!/LizzerTweets.