The-Doodle’s Order: Complete!


Pushed through my cold and got it done sooner than later! I’m glad you enjoyed it, Doodle, and thank you for giving me a gift! I sincerely appreciate it.



Life Post


Its been tiring lately. Not in a bad way, just an active past week or so. Moving things around to make way for roof repairmen, watching children, two of which are currently sick (think I’ve caught the cold too) and most of all I’ve worked through a rather challenging commission that I completed just yesterday…which got me much more attention than I thought it would.
It resulted in many more Eve commissions, and to all those who have purchased or considered a purchase, I deeply thank you. I don’t have the money to splurge on a game subscription so all this ISK will help keep my omega account alive!
And also my room is repaired completely so we will be able to paint and decorate and move all my things back in it soon! Very happy that I will have my place of solitude back in just a little more time. So despite the flu hitting us, things are going very well so far, praise God. And I hope life is going well for all of you who happen to read this.

Stay awesome.

Cooked Salad attempt No. 2

This time I added a few things now that we have some fresh ingredients and also the mushrooms I wanted πŸ™‚ It tastes much better!


For the Rice
Water [1 cup]
Rice [1/2 cup]
Butter [1 tbsp]

For the Salad
Olive Oil [2 tbsp plus more as needed]
Garlic [1 clove, minced]
Onion [1/4, thinly sliced]
Baby Bella Mushrooms [4 slices, finely chopped]
Ground Ginger [1/4 tsp]
Chicken Broth [as needed]
Salad mix with preferred vegetables [1 pack]

For the Sauce
(I didn’t measure these, I just kinda winged it. So these measurements are a guess)
Soy sauce [1/4 cup]
Ginger [1/4 tsp]
Honey [around 1 tbsp or to taste]


  1. Start your rice following the directions on the bag, or however you like to cook it. The first few minutes should be spent chopping up what needs to be chopped.
  2. Heat olive oil over medium heat. Add garlic and onion and cook until fragrant. Then add in the mushrooms and cook for a minute or so. Sprinkle in the ginger and stir to coat everything. Continue to cook until everything has a nice, slightly golden color, adding a splash or so of chicken broth every now and then to deglaze whatever gets stuck on the bottom of the pan.
  3. Lower the heat just a bit and add your salad mix. This way it’s only lightly frying so you can gently cook it down and allow time for it to absorb the flavors. Stir occasionally and cook until the lettuce has wilted almost completely.
  4. To make the sauce, whisk the ginger into the soy sauce, then whisk in the honey until the sauce tastes balanced to you when you sample it. Salty and sweet πŸ™‚
  5. The salad should have finished around the time the rice has. Scoop the rice into a bowl, place the salad on top, and drizzle on the sauce. Enjoy!

This recipe makes around 1-2 servings, depending on how much you like to eat πŸ˜›

Happy cooking! -[MT]Viv

“Ain’t got crap” Ramen

“For when its 12AM and you crave ramen but you don’t have any so you make your own with barely any freaking ingredients.”


Olive Oil [2 tbsp or more]
Garlic Powder [1/4 tsp]
Onion Powder [3/4 tsp]
Ground Ginger [1/4 tsp]
Soy Sauce [1/2 tbsp plus more to taste] (Would like to try sesame oil next time)
Water [3-4 cups] (Or more if you prefer thinner broth.)
Chicken Bullion [follow directions on jar]
Pasta (whatever pasta you have) [around 1/4 box]


  1. Heat olive oil over medium heat.
  2. Pour in spices and soy and stir until bubbly. Slowly pour in the water and stir. Add in bullion.
  3. Bring the broth to a boil and wait until the bullion dissolves. Lower the heat slightly, then place the pasta in, letting it boil until the pasta is done. (Times for cooking the pasta vary. In my experience, angel hair pasta takes around 3 minutes while thin spaghetti took around 10 minutes.)
  4. Add more soy if needed. Pat yourself on the shoulder and enjoy the fake ramen made out of desperation.

This recipe makes 2 servings.


I did a little research before-hand so I could see the basic flavors needed and came up with my own, veeery quick recipe. This recipe, in my opinion, actually tastes pretty darn close to Maruchan ramen. Though I’d used 3 cups water and it made the broth a little thick. I hope this helps others out who don’t have much to cook with and are also suffering withΒ  lack of packaged ramen.

Happy cooking! -[MT]Viv