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Well, I finished my book for the writing camp two days ago, with 88 pages and 33,781 words.

Boo-chan has come to say hi.

^ exquisite. I saw that it was your birthday, recently. I wish I'd known, as you are a special friend to me.

HaPpY (belated) bIrThDaY, Kura~san

~Lots of Love + Happiness to you~

^Aww, thank you kindly!

Boo picture compilation:

You're welcome, kura. He/she is beautiful. Thank you for sharing your photos. I am so happy to see Boo. : ))

She's a she.
She's a well-behaved cat. [Although the last picture is of her making a nest in the bedding.]

hey, did you finally get your own cat?! That is great! You must be over the moon! Would have loved to see her...Anyway, congrats, I'm glad your dream finally has come true

^Can't you see the pictures I posted of her on this page?

no, I can't seem them, I just see that it's likely been a pic there. All I see are 5 boxes with a round forbidden sign. (I tried to take a screen shot to show you, but tinypic wouldn't let me upload it and photobucket won't let me sign again without an email confirmation and I no longer have access to that email).

edit: am I the only one who can't see the pics?

Darn it.

I used Google pictures to upload them from my 3DS.

This looks so tasty:

It's the Memory Lane Pastry from Final Fantasy XV. I'm going to make it.

Here's the recipe if anyone's interested [I'm going to use wildberry jam instead of actual berries, and gluten free flour, and no sugar.]

Introduction
Active cooking time: 2 hours
Total cooking time: 2 hrs 30 mins
Yields 12 pastries

Ingredients
To make stewed berries:
⅓ cup + 4 tsp sugar (80g)
8-9 strawberries (100g)
⅔ cup blueberries (100g)
⅔ cup blackberries (100g)
¾ cup raspberries (100g)
1. In a saucepan, cook sugar until it becomes a caramel. Add strawberries, blueberries, and blackberries. Stew lightly.
2. Add raspberries and continue to cook to desired consistency. Take care to keep most berries whole as to keep the pie crust flaky later on.
3. Add a splash of water as needed. Let cool on a strainer for a few hours.

To make pâte brisée (i.e. crust):
1.85 cups bread flour (250g)
1 cup butter (205g)
½ tsp salt (3g)
¼ cup ice water (55mL)
4. Cube the butter. Place the flour, salt, and cubed butter in a bowl. Chill in the refrigerator until everything is cool.
5. Cut the butter into flour with a paddle attachment (or by hand) until it resembles wet sand. Add water and knead until smooth. Shape into a disc. Wrap in plastic wrap and let wrest for a minimum of 1 hour.

To make banana custard:
6.3oz bananas (180g)
1 tbsp milk (15g)
2 tbsp cream (30g)
3 egg yolks (60g)
2.5 tbsp sugar (30g)
6. Mash the bananas until completely smooth. Combine with milk, cream, sugar, and egg yolks. Set aside.

Assembly:
12 cupcake molds
powdered sugar, as needed
7. Roll out dough to desired thickness, then line cupcake molds. Crimp the edges. Dock the dough with a fork or a toothpick. (Optional: chill before baking to prevent shrinkage)

8. Blind bake the crusts at 350°F (180°C) until very light brown (about 10 minutes). Lower oven to 320°F (160°C).

9. Fill the tarts halfway with stewed berries. Top with banana custard, being careful not to mix it with the berries.

10.Return to oven and bake until crust is golden brown and custard is set (about 15-20 minutes). Let cool and dust with powdered sugar.

11. You can also add whipped cream or chocolate sauce.

I've never baked anything quite that complex, but I'll give it a go eventually.