Am I allowed to ask you if you've done anymore more splatoon art of your ocs?
I haven't thought about them for a while ^^
And I'm not sure what you've seen but there's these:
I do kinda miss them tho
seen from Austria

seen from Denmark
seen from United States

seen from United States
seen from United States
seen from United States
seen from China

seen from United States
seen from Kazakhstan
seen from United States
seen from Chile
seen from Netherlands
seen from United States

seen from United States
seen from Netherlands
seen from United States
seen from Australia
seen from China

seen from United States
seen from Uzbekistan
Am I allowed to ask you if you've done anymore more splatoon art of your ocs?
I haven't thought about them for a while ^^
And I'm not sure what you've seen but there's these:
I do kinda miss them tho
New ideas for the continuation of Octo Basement-
Sprite animated shorts would be a lot of fun I think, it'd be cool to actually build this world up
Fumet de pescado casero
Of course I had to make a foil for Cero
Fumet is a french word that means fish stock... like for broth
Waterzooi: Myths, History and Recipe
History and EtymologyMeaning and Definition of WaterzooiDuring the Middle AgesThe Myth of Emperor Charles V of SpainAnonymous, “De volmaakte Geldersche keucken meyd” (1765): the First RecipeMichael van Wersbeeck, “Den armen cock” (1763-1781)Philippe Cauderlier, “L’ économie culinaire” (1861): the First Recipe with ChickenThe Flax Industry in Flanders and the Disappearance of Freshwater FishGaston…
Fish broth
Visbouillon Een klassieke, lichte bouillon op basis van visgraten en -koppen. Onmisbaar voor verfijnde visgerechten en sauzen zoals een visvelouté. 1 kg visgraten en -koppen van witvis (geen zalm of tonijn, liever tong, tarbot, kabeljauw, …)2 uien (grof gesneden)2 stengels selder (grof gesneden)1 prei (wit, grof gesneden)2 wortelen (grof gesneden)1 bouquet garni (klassiek: laurier, tijm,…
Bouillon de poisson
Visbouillon Een klassieke, lichte bouillon op basis van visgraten en -koppen. Onmisbaar voor verfijnde visgerechten en sauzen zoals een visvelouté. 1 kg visgraten en -koppen van witvis (geen zalm of tonijn, liever tong, tarbot, kabeljauw, …)2 uien (grof gesneden)2 stengels selder (grof gesneden)1 prei (wit, grof gesneden)2 wortelen (grof gesneden)1 bouquet garni (klassiek: laurier, tijm,…