An Update on Cali & Ko

An Update on Cali & Ko

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:

Baked Brie

Baked Brie

Ingredients (for one):
-Stick of butter
-Package of phyllo pastry (you will only need half-about eight sheets)
-A brie wheel
-Brown sugar
-Toppings of your choice ex. ground cranberries, almonds

To start, melt your butter, and (optionally) cut the outer mold off of your cheese wheel.

With a pastry brush, coat the inside of your pan lightly with butter, and lay the first sheet of phyllo. Butter this sheet, then put on the next sheet, alternating between horizontal and vertical. You can choose how many layers you would like, but I recommend around eight.

When finished, place the cheese on top of the phyllo in the center. Crumble a couple tablespoons of brown sugar over it, until it is thoroughly coated, and then sprinkle on any other toppings.

Layer by layer, butter inbetween, fold over the sheets of phyllo so that the cheese is completely covered. When finished, thoroughly coat the outside in butter.

Bake at 200⁰ F for twenty minutes, rotating it halfway through. It is advisable to keep the pie tin on a baking sheet to make this easier, especially if you are making more than one at a time.

When it is golden brown and the cheese is soft enough to be easily spreadable, it is finished.


Crock Pot Vegetarian French Onion Soup

Crock Pot Vegetarian French Onion Soup

This recipe is based on this one, but has been modified to suit my personal tastes:

Vegetable oil or butter
Minced garlic
Ten onions
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.