Mend Pet

I wanted to try tanking with Ghugh.  But I’ve been too scared to set foot in an instance… I had no idea what would be most useful and what spells were more important.  It’s not the end of the world to go to an instance for the first time as DPS and suck, but if you go in as a tank and suck, well, that’s the end of the instance.

At least with healing and DPS you can test out and see what your numbers are like.  Can’t really check your threat management without just diving in!

So I asked a Twitter friend who I know loves leveling and running prot if he could help me out and show me the ropes.  And he sure did!  He wrote up a whole guide to tanking Northrend instances for the first time – what’s important, what talents to take, what to use when.  It’s great!  And it’s given me the confidence to actually try tanking.  I’ll let you know how it goes

Check out Your First Time Tanking: Northrend Edition at Psynister’s Notebook!

He’ll be coming out with further editions for other leveling ranges too.  Looking forward to it!

If I’ve learned anything from all the priest bloggers I follow, it’s the importance of Levitate!

Re-roll Ferguson reached the fine level of 35 yesterday, picking up his floaty ability.  Sure, his gear isn’t pretty… but I promise you he is a priest!

We’ve got about 3 weeks left on the Recruit-a-Friend, and we’re going to try to get as close to 60 as we can.  So far, we’re pulling about 4 levels each time we play for 2-3 hours, so we’re making decent progress.  Having mounts is certainly helping now too!

Next stop is Nesingwary’s Camp and the rest of Strangethorn Vale… we are both thoroughly looking forward to doing it for the first time on a PvE instead of PvP server.

And here is the last entry, the winner of our contest and the 60-day game card!  I really enjoyed her creative description of the ingredients and directions.

The idea for this stew came to me one afternoon following a long grueling battle against the alliance in Warsong Gulch. My allies and I dirty and bloody from mopping the grounds with alliance scum found ourselves sitting around discussing some of our favorite meals and the inspiration came to me. Trust me you will find no stew more satisfying to consume after battle than this one!

Ingredients:

• Gryphon Blood (as much as desired or able to acquire)
• Water (if needed to mix with blood)
• Chilled Meat*
• Nightelf Innards*
• Dwarven Fingers*
• Gnome Ears*
• Human Teeth*
• Northern spices

*Amount is based on what you can gather or have on hand. Fresh is reccomended of course.

Directions:

Brown the chilled meat to desired color. (Some prefer a bloodier taste than others) Mix all the above ingrediants together. The spices are done to taste. Cook on high flame for about seven hours. For best results cook outside of an alliance base while hurling insults at those within earshot. Reduce flame and simmer for a few hours more. You want the ears and fingers to be soft and gushy and teeth to be easy to bite into. Serve the stew in the skull of a fallen Draenei and enjoy!

If you find yourself short of some of the above ingrediants you may substitute with the following:

• Gryphon Blood ~ Tomato Soup or Juice
• Nightelf Innards ~ Diced Tomatoes
• Dwarven Fingers ~ Baby Carrots
• Gnome Ears ~ Sliced Potatoes
• Human Teeth ~ Corn

Also if you find yourself without a Draenei skull you can use a regular bowl but honestly what kind of a fighter doesn’t already have a supply of alliance skulls in their home?

Okay, so the ingredients don’t totally match up, but it’s a fish and looks like the one you get ingame. And yes, that’s a cellphone picture. My apologies for not looking too appetizing.

Fish Feast

Ingredients:

• Whole fish (I prefer snapper, but any whole fish should be okay. Make sure it’s cleaned and scaled.)
• 3-4 teeth of garlic
• Salt and pepper to taste
• Juice of 1 lime
• Mayonnaise
• Bottle of beer (I like a nice wheat, such as Sierra Nevada, for this.)
• 1-2 oranges

Directions:
Preheat oven to 350F. Double check to make sure fish is clean and completely scaled. If you’d like, remove the tail and fins to fry separately. Score the fish on both sides. Salt and pepper inside and outside. Throw the garlic teeth inside the cavity. Place fish in a shallow baking pan (deep enough to hold the beer though). Drizzle the lemon juice all over the fish, then spread mayonnaise on the top of it. Don’t go crazy with the mayo; it’s there mainly to keep the fish from drying out. Pour the beer into the pan, as much as needed to get about a 1/4 inch deep lake of hoppy goodness.

Pop into oven for 15-25 minutes, depending on the size of the fish. A 1-2lb fish should take closer to 15 minutes, whereas a 3-4lb fish will be closer to 25 minutes.

When the fish is done, take it out. Cut the orange(s) in halves or quarters, use as garnish and for drizzling over the fish in place of more lime.

The end.

I hope the mayo doesn’t scare anyone. It really doesn’t taste of mayonnaise at all, and the fish stays very moist.