Inktober - Day 20

“Squeeze” was a hard prompt to come up with something for until I saw an adorable mimikyu video and about died. ;w; <3

I’m so hype for Sun and Moon, it’s all I can think about lately.. >3<;;;

Markers, Colored Pencils, Ink, Ect. <3

>>> Sorry this post is late! I was super tired yesterday and I lost myself in watching Markiplier’s Undertale Stream… before I knew it, it was far too late to get started on a daily drawing, so I finished this one today for you guys! ^^


floam! ⭐️


Slow Cooker Valencia Orange Chicken

Let the slow cooker help you get a warm meal to the table on a busy day. This sweet and spicy chicken uses fresh Valencia orange juice and seasonal autumn vegetables. Serve it over white or brown rice, or try it with lo mein noodles.



15 minutes, prep, 3 hours cooking

½ cup all-purpose flour
1 ¼ pounds boneless, skinless chicken breast, cubed
3 tablespoons olive oil
2 cups broccoli florets
2 cups cauliflower florets
2 small carrots, sliced
1 medium onion, chopped
2 cloves garlic, minced
12 oz. fresh Paramount Citrus Valencia orange juice
¼ cup brown sugar
2 tablespoons cornstarch
2 tablespoons soy sauce plus more to taste
¼ to ½ teaspoon crushed red pepper
3 cups cooked long grain rice


1. In a medium bowl, toss the chicken in the flour until all pieces are well coated. Heat the oil in a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes, until browned and cooked through.

2. Transfer the chicken to the bowl of a large slow cooker. Add the broccoli, cauliflower, carrot, onion and garlic.

3. In a small bowl, whisk together the orange juice, brown sugar, cornstarch, soy sauce and crushed red pepper. Pour the sauce over the chicken and vegetables. Stir to coat all of the ingredients.

4. Set the slow cooker to high and cook for 2 ½ to 3 hours, until the vegetables are tender and the sauce has thickened. Add more soy sauce to taste. Serve over rice.


starbucks slime!


blue floam!