No food, but I did skull a pint of homemade mead and a few other things. Thank you Senegal, I had a lot of fun. You had me in the first part and now you have me needing a stomach-pumpout. Love to all and thanks for the game <3
You finally get into the vents at Alpha Base when suddenly you hear footsteps in there with you then boom.
2 tbsp. butter.
2 tbsp. flour.
1 cup shredded cheese (I used parmesan and gouda).
500ml of milk.
Salt and pepper to taste.
1 or 2 teaspoons of mustard (I use Colemans)
Paprika or other spices are optional.
Drop in the butter and allow it to melt on a low temperature, then add the flour to make a roux, stirring all the time. The colour can be either that of chocolate or a light gold, depending on how much you want to cook it.
(It’s a good idea to boil your pasta before starting so everything is ready at the same time if you’re using premade-pasta or after the next step if you have fresh pasta.)
Now add the milk and turn the temperature down to a gentle simmer at most, then after five or ten minutes, add the cheese and stir. The sauce will thicken. I cooked lardons separately and added them now.
Once the cheese is fully-melted, pour over the pasta and season to taste.
Tin of tomatoes, tonato concentrate, random garlic-herb mix paste, salt, pepper, eggs, feta and low-fat cheese!
Made myself some pasta!
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240g semolina flour.
3 eggs.
1 tablespoon olive oil.
1 teaspion salt.
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Clean your work surface well and make a hole in the pile of flour and throw in your eggs, salt and oil and mix. Your dough will be dry and flakey at first, but add water to fix this if necessary. After ten minutes your pasta should be ready. Wrap in plastic and put it in the fridge. After thirty minutes, your pasta dough is ready to be made to whatever shapes you want!
Our lovely weather. It's getting worse. Reckon we'll lose power 3: