Fanart: Pixel EBF5

Here’s some fanart from Brobot_1.

In other exciting news, hi I’m Ronja and I’ll be taking over some of Matt’s social media posting – mostly just fanart for now. You might know me from earlier fanart that I’ve done, armour concepts for EBF5, the art for 7th Heaven, and most recently as the person replying to your bug reports and messages. I’m also Matt’s girlfriend, secretary, cook, maid, and butler. In my spare time I am a part-time artist and full-time plant mum.

pixelEBF5

16 thoughts on “Fanart: Pixel EBF5

  1. Anon

    >armour concepts for EBF5, the art for 7th Heaven, and most recently as the person replying to your bug reports and messages. I’m also Matt’s girlfriend, secretary, cook, maid, and butler. In my spare time I am a part-time artist and full-time plant mum.

    THIS IS CLEARLY A HOSTAGE SITUATION. RELEASE MATT, NOW. :mad:

    In all seriousness, how does it feel to be such a based girlfriend of such a based game developer?

    Reply
  2. Random Beta Tester 1234

    Ronja: Hah! So your job is to keep Matt sufficiently crazy to make the series work but functional when it comes to program-writing?
    :D

    Reply
  3. Snøwflake Asriel

    It’s funny that she said she will mostly post fanarts and respond to bug reports and you’re trying to talk to her in all kind of different ways :meh:

    Reply
  4. Random Beta Tester 1234

    Whilst everyone waits for Ronja, if we’re talking recipes, I found a copy of this (from a UK published cookbook) on my files:

    ‘Star Wars’ Stew
    Named because the family of Elspeth Brusford,(of Edinburgh) wanted a hot meal waiting for them when they came back from seeing the film ‘Star Wars’.

    Ingredients
    Fat for frying
    1 pound (450 grammes) of sausages, cut in 1 inch (2 centimetre) slices
    2 medium onions (8 ounces; 225 grammes), chopped
    6 ounces (175 grammes) bacon, chopped
    1 small tin (7¾ ounces; 220 grammes) baked beans
    1 small tin (7 ounces; 198 grammes) sweetcorn
    1 large tin (14 ounces; 397 grammes) tomatoes, cut up a bit
    1 bayleaf if you have it
    salt and pepper
    2 large potatoes (1 pound, 450 grammes) peeled and very thinly sliced

    TOPPING
    1 packet (1½ ounces; 50 grammes) plain crisps, crushed
    2 ounces (50 grammes) cheese, grated

    Method
    Heat a little fat in a 5 pint (3 litre) casserole (or if the casserole is unsuitable for direct heat, brown in a frying pan and transfer to casserole).

    Add sausages, onions, and bacon and brown gently.

    Then add the beans, sweetcorn and tomatoes. Add the bayleaf and season well with salt and pepper.

    Top with the thinly sliced potatoes, cover with the lid or foil and cook gently at 300ºF, 150ºC, gas mark 2, for about 2½ hours.

    Remove the lid and turn heat up to 375ºF, 190ºC, gas mark 5. Cook for another half hour to slightly brown the potatoes.

    Finally top with crushed crisps and then grated cheese and put back in the oven until cheese melts.

    Serves 4-5

    ELSPETH BRUFORD
    Age 8
    Edinburgh

    From the eighth printing (1983) of ‘The Blue Peter Book of Gorgeous Grub’ edited by Biddy Baxter, first published in 1980.

    Reply

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