On our tumblr, we have a running queue with some sketches or tidbits every Friday, with some intermittently as well. Our tagging system is more refined as well, using C&K and Cali & Ko as identifiers, along with characters first names and then categories that it fits into.
Our Tapastic is also up and running, though it is not going to be in use for a while yet. This is because it is for actual comic pages, we are in the beginning stage of the process, working out a layout for panels and what we want in them. After this, we will go to story boarding, drafting, and then completing pages, so it will be a while yet before the prologue is posted.
Is it also worth noting that our comic is one of the projects featured on the home page of our school website. The specific post can be found here: http://www.inquiryhub.org/caliandko/
This recipe is based on this one, but has been modified to suit my personal tastes: http://www.vegetariantimes.com/recipe/best-french-onion-soup
Vegetable oil or butter
2 teaspoons of sugar
2 teaspoons of salt
Four-five tablespoons of flour
Two packages or around twelve cups of vegetable broth
Worchestershire sauce (Check that it is vegetarian)
First, gather your ingredients and slice your ten onions.
Coat the bottom of a frying pan or grill pan thoroughly with vegetable oil or butter and heat it to medium-high. When hot, mix in four tablespoons of minced garlic and your sliced onions.
After stirring that up, add your salt and sugar, and stir again.
You want to sauté the onions until they are all nicely golden brown. You may need to turn down the heat to medium if your pan is not large to avoid any burning.
When they are finished, mix in the four tablespoons flour so the leftover liquid thickens. If it is still thin, add an extra tablespoon.
Then, put your onions and twelve cups of broth. Mix some of the broth in the frying pan after you take out the onions and mix it around before adding it. This will get out the extra garlic and onion stuck to the pan.
Add pepper and garlic to taste. I added an extra two teaspoons of garlic and just a dash of pepper. Then you leave it to warm and ‘steep’ for a few hours on medium.
For a more traditional take, melt cheese on top of the bowls of soup and serve with bread. Or just enjoy it on it’s own.