Kadowfatch
Josh   Michigan, United States
 
 
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Eliza Cook, The Song of the Worm (1869)
The worm, the rich worm, has a noble domain
In the field that is stored with its millions of slain;
The charnel-grounds widen, to me they belong,
With the vaults of the sepulchre, sculptured and strong.
The tower of ages in fragments is laid,
Moss grows on the stones, and I lurk in its shade;
And the hand of the giant and heart of the brave
Must turn weak and submit to the worm and the grave.

Daughters of earth, if I happen to meet
Your bloom-plucking fingers and sod-treading feet--
Oh! turn not away with the shriek of disgust
From the thing you must mate with in darkness and dust.
Your eyes may be flashing in pleasure and pride,
'Neath the crown of a Queen or the wreath of a bride;
Your lips may be fresh and your cheeks may be fair--
Let a few years pass over, and I shall be there.

Cities of splendour, where palace and gate,
Where the marble of strength and the purple of state;
Where the mart and arena, the olive and vine,
Once flourished in glory; oh! are ye not mine?
Go look for famed Carthage, and I shall be found
In the desolate ruin and weed-covered mound;
And the slime of my trailing discovers my home,
'Mid the pillars of Tyre and the temples of Rome.

I am sacredly sheltered and daintily fed
Where the velvet bedecks, and the white lawn is spread;
I may feast undisturbed, I may dwell and carouse
On the sweetest of lips and the smoothest of brows.
The voice of the sexton, the clink of the spade,
Sound merrily under the willow's dank shade.
They are carnival notes, and I travel with glee
To learn what the churchyard has given to me.

Oh! the worm, the rich worm, has a noble domain,
For where monarchs are voiceless I revel and reign;
I delve at my ease and regale where I may;
None dispute with the worm in his will or his way.
The high and the bright for my feasting must fall--
Youth, Beauty, and Manhood, I prey on ye all:
The Prince and the peasant, the despot and slave;
All, all must bow down to the worm and the grave.
Screenshot Showcase
Switzerland becoming Bigzerland
Review Showcase
If you're looking for a review on this game you've come to the wrong place, but if you're looking for an outstanding pie recipe you've come to the right place.

Ingredients:

1. 6 tablespoons unsalted butter
2. 1/2 cup white sugar
3. 1/2 cup brown sugar
4. 1/4 cup water
5. 1/4 teaspoon cinnamon
6. 1 pinch salt
7. 5 apples - peeled, cored and sliced
8. 1 pastry for double-crust pie

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
3. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
4. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
5. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
6. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
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