Obligatory "Last Person to Comment Wins" Thread
Re: Obligatory "Last Person to Comment Wins" Thread
My skeleton sees me
Since it's October...
Spooky scary skeletons, Send shivers down your spine, Shrieking skulls will shock your soul, Seal your doom tonight, Spooky scary skeletons, Speak with such a screech, You'll shake and shudder in surprise, When you hear these zombies shriek, We're so sorry skeletons, You're so misunderstood, You only want to socialize, But I don't think we should, Cause spooky scary skeletons, Shout startling shrilly screams, They'll sneak from their sarcophagus, And just won't leave you be, Spirits supernatural, Are shy whats all the fuss, But bags of bones seem so unsafe, It's semi-serious!, Spooky scary skeletons, Are silly all the same, They'll smile and scrabble slowly by, And drive you so insane, Sticks and stones will break your bones, They seldom let you snooze, Spooky scary skeletons, Will wake you with a boo!
Spooky scary skeletons, Send shivers down your spine, Shrieking skulls will shock your soul, Seal your doom tonight, Spooky scary skeletons, Speak with such a screech, You'll shake and shudder in surprise, When you hear these zombies shriek, We're so sorry skeletons, You're so misunderstood, You only want to socialize, But I don't think we should, Cause spooky scary skeletons, Shout startling shrilly screams, They'll sneak from their sarcophagus, And just won't leave you be, Spirits supernatural, Are shy whats all the fuss, But bags of bones seem so unsafe, It's semi-serious!, Spooky scary skeletons, Are silly all the same, They'll smile and scrabble slowly by, And drive you so insane, Sticks and stones will break your bones, They seldom let you snooze, Spooky scary skeletons, Will wake you with a boo!
Just an account
- Xandra's Alt
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This victory was achieved in the name of the Turtle Oath Brotherhood! Praise be to the glorious Crab Turtle!
Crab Turtle respects your pronouns.
he/him
Sign the Crab Turtle petition here! http://chng.it/J4rvHFFfZG
he/him
Sign the Crab Turtle petition here! http://chng.it/J4rvHFFfZG
Who wants Chowder?
"You Brought a Secret Weapon Luigi?"
Luigi: https://www.duelingbook.com/card?id=1953952 https://www.duelingbook.com/card?id=251355 https://www.duelingbook.com/card?id=1198485 https://www.duelingbook.com/card?id=468378
Luigi: https://www.duelingbook.com/card?id=1953952 https://www.duelingbook.com/card?id=251355 https://www.duelingbook.com/card?id=1198485 https://www.duelingbook.com/card?id=468378
You didn't think it would be easy did you?
RC-1, PC-1, & DC-1 certified KDE judge
DN Admin 2/14/16 until shutdown
DB Judge since 6/12/17
DN Admin 2/14/16 until shutdown
DB Judge since 6/12/17
I mean, it's difficult when everybody knows you just posted on this thread
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- Lil Oldman
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If you reply, you gae
"Complacency? How rude. I live the stifling life of a high school student in our problematic modern society."
Help I cannot remove this music from my head
https://youtu.be/ZuXI7qcNsHQ
Will try reviewing custom cards if they look interesting.
Help I cannot remove this music from my head
https://youtu.be/ZuXI7qcNsHQ
Will try reviewing custom cards if they look interesting.
- AnimeMasterDub
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- Renji Asuka
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Why is this thread even a thing lmao
Showing people that I'm The King of Games since September 30, 1996.
I just wanted to post here at least once.
- Renji Asuka
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Fredblade wrote:I just wanted to post here at least once.
Honestly, same....wait...
Showing people that I'm The King of Games since September 30, 1996.
- Renji Asuka
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Guess the name of this cake from it's instructions!
Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Cream Cheese Frosting:
Yield: enough to frost a 3 layer (9-inch) cake
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Cream Cheese Frosting:
Yield: enough to frost a 3 layer (9-inch) cake
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Showing people that I'm The King of Games since September 30, 1996.
Renji Asuka wrote:Guess the name of this cake from it's instructions!
Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Cream Cheese Frosting:
Yield: enough to frost a 3 layer (9-inch) cake
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Red Velvet?
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- AnimeMasterDub
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just a crazy thought but does anyone think it is possible to combine two different archetypes into one deck I recently made a buster blader dragonmaid deck so wondering if there were other hybrid archetype decks
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