How to have blood on a costume that looks wet and sticky and gross?
I’m planning ahead for my Halloween costume this year (I know that some would say 16 is too old to dress up, but what can I say? I’m a costume-y kind of girl). I want to go as Mr. Orange from Reservoir Dogs, and I want to look like I’m drenched in blood. I’ve put red food coloring on a shirt to look like blood in the past, but it dries and just looks like red stains. That’s fine for some costumes, but for this one, I want it to look fresh and sticky and wet. Are there some different materials/substances that I could use to make the blood look more like that? Any info would be appreciated, thank you!
Theater people make blood out of Kayro syrup, red food coloring, a tiny bit of blue food coloring, and a tiny bit of chocolate sauce. It looks exactly like real blood, is tasty, and will stay red and sticky forever. But it stains, and it will get on things. You’ll be fine if you’re trick or treating, but I wouldn’t use too much of it for an indoor party.
What are some cheap meal ideas on a budget?
I am going grocery shopping and with Thanksgiving coming up, food money is a little tight. Any ideas?
We are a family of 4.
Tuna Noodle Casserole
1 (8 ounce) package wide egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt (optional)
1 cup milk
1 cup shredded sharp Cheddar cheese
1 (6 ounce) can tuna, drained
1 (15 ounce) can peas, drained
Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
In a large pot of salted water, boil noodles until al dente. Drain well.
In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
Bake in preheated oven for 30 minutes
Chicken Salad Sandwich Casserole
12 slices white bread, lightly toasted
4 cups chopped cooked chicken breast
1/2 cup chopped celery
1/2 cup chopped onion
4 eggs, beaten
1 cup mayonnaise
2 cups milk
salt and pepper to taste
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
Place 6 slices of the toasted bread in the bottom of a lightly greased 9×13 inch baking dish. Sprinkle the chicken, celery and onion on top of the bread, then cover with the other 6 slices of toasted bread.
In a medium bowl mix together the beaten eggs, mayonnaise, milk and salt and pepper to taste. Pour this mixture over the sandwiches, then top with soup; cover baking dish and refrigerate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Bake dish, covered, at 325 degrees F (165 degrees C) for 45 minutes; remove cover, sprinkle with cheese, and bake for another 30 minutes, uncovered. Remove from oven and let cool and set for 10 minutes before serving.
Corn Dog Casserole
2 tablespoons butter
2 cups thinly sliced celery
1 1/2 cups sliced green onion
1 1/2 pounds hot dogs
2 eggs, beaten
1 1/2 cups milk
2 teaspoons rubbed sage
1/4 teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded Cheddar cheese, divided
Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 3 quart baking dish.
In a large skillet over medium heat, melt butter, then saute celery for 5 minutes. Stir in green onions, and saute an additional 5 minutes. Place in a large bowl and set aside.
Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes, until lightly browned. Mix hot dogs into celery and onions. Set aside 1 cup of this mixture.
In a medium bowl, combine eggs, milk, sage, pepper, and corn bread mix. Stir well to combine, then stir into remaining hot dog mixture. Mix in 1 1/2 cups cheese. Spread mixture into prepared baking dish. Top with reserved hot dog mixture and remaining 1/2 cup cheese.
Bake uncovered in preheated oven for 30 minutes, until golden brown
Is there a reason that animals hate sauce?
As a human I know that the right sauce can take almost ANY dish to the next level. I’ve tried a huge variety of sauces in my time, including Demi glace, hollandaise, hoisin, pesto, mushroom, remoulade, sriracha, custard, plum, peppercorn, Tabasco, soy, mole, teriyaki, Bolognese, sweet and sour, chocolate, etc. But when I ladle some sauce on my pets’ food, they literally recoil. Am I doing something wrong or should I just accept that animals love their foods sauceless and dry?
My dog always laps up any sauce I accidentally spill while cooking – she loves it and eagerly awaits for my clumsiness. I guess dogs must have different preferences, just like humans. There’s wet dog food, which a lot of dogs seem to enjoy, so I don’t think that they would all have a preference for dry.
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