idk if it’ll be scary enough for some people. disturbing is a better description. there are two novellas in the book so you can take a long break in between if you need it.
Jul 1, 2024
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by Steven L. Peck. A novella about eternal damnation that will haunt you
Apr 17, 2024
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the salt grows heavy (medieval horror short stories) master and margarita (russian ‘comedy’ about demons and hell) and maybe i’ll finally finish weaveworld (fantastical and strange, with a lot of body horror and ghosts)
Oct 9, 2024
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Some horror-y, some thriller-y, some ive rec’d elsewhere on here:
-the wasp factory, iain banks (!!)
-fever dream, Samanta schweblin (!!)
-I’m thinking of ending things, Iain reed
-out, natsuo kirino
-the faces, tove ditlevsen
-Eileen, otessa moshfegh
-we have always lived in the castle, Shirley jackson
None are too gory but i did find out and the wasp factory to be more disturbing personally.
theyre manga so not traditional novels, but I read through both Tomie and Uzumaki by junji ito a couple years back, and they’re deliciously creepy, scary, a little gross.
Sep 27, 2024
Top Recs from @poltergeistparty
Dec 12, 2024
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i‘m in a group for the newkirk museum of the paranormal, and we have an annual seance to talk to santa clause on christmas eve. 10/10 recommend. check out their patreon if you’re interested in joining
Dec 12, 2024
not specifically a christmas cookie but i make these around christmas. the chocolate chip to flour ratio is wild lol
1 cup unsalted butter - room temperature
3/4 cup + 1tbsp granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1/4 tsp lemon juice
1 & 1/4 tsp vanilla
1 tsp baking soda
1/2 cup of rolled oats
1/4 tsp cinnamon
2 & 1/4 cups flour
1 tsp salt
2 & 2/3 cups semi-sweet chocolate chips
1 & 3/4 cups chopped nuts (pecans recommended)
mix together butter, brown sugar, and granulated sugar. beat in eggs, vanilla, and lemon juice. blend in flour, oats, baking soda, salt, and cinnamon. fold in chocolate chips & chopped nuts (it will be absurdly difficult). refrigerate dough overnight. scoop & bake at 300F for ~20 minutes*
*they don’t spread if you refrigerate the dough for 24 hours & keep the remaining dough refrigerated as you’re baking them. also, i make the dough balls big (like a scoop of ice cream) & bake 8 at a time, so they can take several minutes longer than 20 minutes 😅 it’s a little time consuming but worth it imo
Dec 24, 2024