snowmiaux

social justice snowcat

Slinky and sassy, Ghostpaw is a snow leopard of many gifts; A waterfall of luxurious, white, waist-length hair, an even six feet of curvy physique, and sultry, violet eyes. But his tail is even thicker, longer, and more sensuous than these. Thick white-grey fur patterned in dense black rosettes could easily hide his figure, but instead the smooth, sumptuously trimmed fluff highlights his toned form. Waist down and from behind, Ghostpaw's curves are quite femme - long hair distracts from strong shoulders as a shapely heart of an ass supports his lush tail. From the front and abs-up, those shoulders and a beard-like tuft on his boxy chin are far more masculine. He is as much an aphrodite as an adonis - a beauty with gender signals too weak to prevent a quick, mistaken glance, but strong enough to confirm with a lingering, appreciative look.


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huldratigress
@huldratigress

Upsides:

  • cheaper to make in bulk
  • tastes better
  • you learn the base of a lot of Mexican cooking

Downsides:

  • Half your diet will become salsa and chips

huldratigress
@huldratigress

Into a broiler:

  • 8-14 tomatillos depending on how big they are (out of season tomatillos are pretty sad and tiny, you'll need more.)
  • 2-4 Serrano peppers depending on how much of a baby you are
  • 1/2-1/4 of a white onion, depending on the size of the onion

Leave in the broiler until everything is nice and charred and the tomatillos are cooked through. Turn everything at least once to get a cook on both sides.

Throw it all into a blender along with:

  • Half a bunch of cilantro
  • 3-5 cloves of garlic
  • About a teaspoon of Knorr chicken bullion (I'm serious)

Blend & Eat over the kitchen sink like you're some kind of raccoon


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in reply to @huldratigress's post:

you are 100% correct on the boullion, that's the secret of HEB's green sauce

my personal favorite recipe for a basic red is something like 8 roma tomatoes (can add 1-2 of another variety for flavor), 2-4 serranos, historically 2-4 jalapenos but they don't have enough kick anymore thanks to the fucking Aggies so something like a single habanero or going heavier on the serranos (+2 per), half a white onion of decent size, similarly 3-5 cloves of garlic (pre-minced is fine), half a bunch of cilantro, 2-4 green onions, some lime juice, salt and pepper. cut out the insides of the tomatoes, chop up the green onions, roast the (non-habanero) peppers, toss it all in a blender. keep adding salt/pepper to taste. tastes better after chilling and letting the flavors mingle for a bit but should be pretty good up front and be a kinda thick blend. if you want it to be runnier include more tomato guts