Creepypasta authors Deedust and mrcreepypasta taking scares to new levels.

I have the fondest of memories of my childhood introductions to the genre of horror, science fiction, paranormal and the dark side of story folklore. That moment I came across a eerie story that sends shivers through the cerebral mind and sends a physical shiver down my spine of the unexpected, a tale shared with friends around campfire. The cultural phenomenon of attending haunted houses, scary movies, stories, games, and any blend of reality as we know it to give us that fear we are destined to tear down yet instinctively whispering to run every chance from aforementioned delivery of fright. These sensations and art forms are bigger then ever in today's lifestyle and even spreads across an audience much bigger then the eye may see, beyond the surface lies these much craved demented dimensions.

Have Your Voice Heard: Become an Odyssey Creator

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Turn down the lights, and leave inhibition at the door as today at Kernels corner I share some of my insight and overview of some of the growing community that is the Creepypasta youtube narrators.

Although Creepypasta is not new by any means, some of you might not be familiar with the aforementioned title , but instead could recognize its content wether it was an article in the New York Times in 2010, or in recent movie and/or TV show adaptations which was well received.

I was introduced to Creepypastas later in its conception with the story of the infamous online character Slenderman, a tall porcelain faceless figure, menacingly still with a black suit terrorizing individuals with physical sickness, teleportation and proxy’s to carry out his malevolence intent.

First appearing as a photograph on the somethingawful.com website, it has spawned many stories and notably the inspiration for brilliant web series and ARG’S such as Marble Hornets, Tribe Twelve, Everyman Hybrid, Darkharvest00, Caughtnotsleeping, Keratin Garden, The TJA projects, Whispered Faith, The November Project, Mydarkjournal, and many many more, all of which are available on youtube.com ( please check them out).

Another famous creepypasta is Candle Cove, a story of a kids show with sinister puppets who haunted the dreams of children that were unfortunate to be chosen to view, yet only appeared as static on the television to adults, with a main character known as the Skin Taker, how could you not be unnerved? in 2016 it was adapted as a television series on the syfy network. My article on that show will be coming soon.

Creepypastas materialize in many mediums including postings on creepypasta.com ,reddit, youtube, wiki, blogs, deviant art, online games, 4chan, and even is available as a free phone app by a famous creepypasta persona known as Mr.Creepypasta.

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The stories themselves can be referred but not limited to such familiar forms such as short horror tales, paranormal encounters, cryptozoology exploration and exploitation, serial killers, real life terrifying true accounts, and other creative stories of the dark lore.

I recently had the privilege to speak with one of my favorite creepypasta narrators and writers deedust. I had a short friendly conversation about her love for the genre and all things horror.

Deedust is in my opinion one of my favorite Creepypasta channels on youtube, the pacing, imagery and composition provides a concrete backdrop for a tapestry of the haunting and spellbinding trance that lovers of the genre as well as new explorers to the creepy pasta world will enjoy and embrace. She uploads very consistently, and each tale is as mesmerizing as the last. I encourage everyone to check out her channel and subscribe ( links will be featured below).

The content of the channel is very versatile ranging from some of my favorite stories such as 1999, I Dream of Names, Six Omens of Death, and to her own original stories such as Eyes Up High and Aisle 13.

Deedust has travelled and lived around within the the united states, currently in Indianapolis, she delivers a passion and quality to her work that is in the upmost admirable for film, writers, composers, and graphic designers.

The art and delight which delivers a macabre and mystic tone delivers brilliance of pacing and versatility. These categories in the most intriguing way can be a feat much challenging to the story teller is natural, not forced, and keeps you on the edge of your seat till the very end.

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Deedust explained her love for the horror genre, with her experience working in haunted houses, watching the ambience, as well as love for cinema,, and wanted to get involved in the scene. We talked about her love for ghost stories and even some of the tales of the great Stephen King.

We begun to talk about ARG’S and she brought up a brilliant one that I had no heard of entitled: Can you hear the church bells Ringing.

Deedust narrations provides a great landscape of video slides, effects, and animation, it really shows just how effective this multimedia of the senses can resonate, I asked how multiplatforms are important to Creepypastas and to the horror world alike, to which she replied: “ Using different mediums for horror stories is a good way to engage multiple senses and build up atmosphere. If it's done right then people become more immersed in the story."

As for upcoming projects, she will continue too stay dedicated to the channel and working on her soundtracks / compositions to the content she creates.

I am for one excited, the music in horror adds so much to the way the story is told, when done right, it works as a symphony of the senses.

Please check out these creepypastas for yourself, there is something for everyone here, and it continues to grow and strive,

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And I can only just thank everyone around the world for adding to this community that gives us fans so much.

Thank you for reading,

happy haunts.

Cajun French Onion Soup Burger Recipe

Bonjour and Welcome back to Kernals kitchen. Today we blend a hearty comfort soup with a southern po-boy style twist, to spice up a traditional meal.
Prep, marinade & cooking 45 - 60 minutes.

Cajun french onion soup burger.
Chuck hamburger meat ( buy portions according to serving needs)
* French bread, or onion buns, for French bread cut to length of burger patties
2 - tablespoons - butter
4 - tablespoons - worcestshire sauce
1 - tablespoons - black pepper
1 - tablespoons - celery seeds
3 - tablespoons - tony chachere's cajun seasoning
1 - clove of garlic minced
1 - white onion sliced to vertical thin strips
1 - tablespoons - brown sugar
1/2 - tablespoons - louisiana hot sauce
1 - teaspoons - thyme
1 - cup beef stock
2 - tablespoons - chicken stock
1 - cup shredded gruyere cheese
2 - tablespoons - sherri or white table wine

Take hamburger and begin making patties, plump. Make a small like thumb imprint in the center creating a dip in the top ( this will retain the marinade and absorb flavors.)

In a frying pan melt butter, add onions, black pepper and celery seeds. Caramelize onions est. 5 minutes.

In a separate bowl add beef and chicken stock, worcestire, tony's, wine, brown sugar, thyme, garlic.
Marinade hamburger patties a minimum of 15 minutes.

Remove onions, place hamburger patties in a hot pan, using marinade for a light cover around pan and burgers, cook medium/ rare or to your liking. When burgers get close to finish, add onions, louisiana hot sauce and sprinkle cheese over top. Cover and cook until cheese is melted.

Serve on french bread/onion hamburger buns with choice of side, I recommend french fries or macaroni and cheese.

Bon apetit'

The Kernels Creole Seafood Gumbo

The Kernels Creole Seafood Gumbo

Ingredients
* 2 cups chopped green onions
* 2 cups sliced okra

* 1 cup chopped white onions
* 2 cups raw peeled shrimp
* 2 cups raw oysters
* 1 cup chopped tomato pulp
* 2 cups tomato juice
* 1 1/2 quarts Fish Stock
* 3 crabs (top shell discard, cut into 4 pieces)
* 3 tablespoons flour
* 1 tablespoon File (sassafras)
* 3 cups cooked rice
* salt, pepper, and cayenne
* Louisiana Hot Sauce
* Boiled Crawfish Tails
*  Redfish cut into chunks

Melt the butter and sauté the green onions, okra, white onions and crabs. In a separate pot put the shrimp, oysters, tomatoes and tomato juice with 1 1/2 quarts of Fish Stock , 4 tablespoons hot sauce and bring to a boil. Let boil for a minute, then add to the first pot. Add generous chunks of cut redfish, add crawfish peeled tails, In a small skillet cook the butter and flour together until brown. Blend this brown roux with the File and some of the gumbo liquid and add to the gumbo. Add salt and pepper and cayenne to taste. Simmer for 1 1/2 hours.
To serve, pour 1 1/2 cups of gumbo into each bowl over 1/2 cup rice.

The nameless that follows

how do we beat this? Ritual? Physical? Rational? Poat your opunuon, i feel a healing ritusl will do, any apell casters out there?

Chorizo Jambalaya

Chorizo Spanish Rice Jambalaya, a Ryan McKern recipe

bonjour et bienvenue à Kernals Kitchen. Today I'm taking a Louisiana staple recipe and adding a fun twist south of the border. I present to you a spicy Jambalaya with chorizo sausage, Spanish rice, and a bit of zest to this classic cultural dish, sure to make your dinner a happy and memorable. Les bon temps rouler.

• 4 ounces chicken, diced.
• 2 teaspoons cayenne pepper
• 3 tablespoon Mexicajun seasoning, or Tony Chacheres. 
• 2 tablespoons olive oil
• 1/4 cup chopped chives
• 1/4 cup chopped green bell
    pepper
* 1/4 cup chopped red pepper
• 1/4 cup chopped celery
• 1 full clove chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 2 tablespoons Worcestershire sauce
• 3 tablespoons Louisiana hot sauce
•3/4 cup rice
•3 cups chicken stock
• 5 ounces Chorizo sausage, sliced.
• Salt and pepper
• 1/2 cup fresh chopped parsley
* 1/2 cup fresh chopped cilantro
* 1 fresh lime squeezed.

Brown sausage in separate pan, with olive oil 10 or so minutes.
In a bowl combine chicken and Pepper, cayenne, mexicajun or tony's seasoning seasoning, Worcestershire, saucepan heat oil over high heat with onion, peppers and celery, 10 minutes. Add garlic, tomatoes, bay leaves, hot sauce, Stir in rice and slowly add broth. Sausage, Reduce heat to medium and cook until tender, stirring, add in parsley, cilantro, lime juice, cook15 to 20 minutes or until tender.

Merci beacoup.

The Wedded Shore

The Wedded Shores
By: Ryan McKern ©

Culpable leaden waltz, of rain on oak and tides of affliction I isolate, bellow in a horde, a phantasm, a lucid dementia of dreams. In her eyes amidst the cadaverous glee, her lips sang gently of gallows humor,  her soul of fall leaves, burnt , duplicitous, evergreen.

I place the ring upon thou shoulder, this note is forewarned and blood ink shall shutter, a flickering seance of October, the tide a augmentation,

We stand on the dock bound by only red thread, staring as if we broke the hour glass. Short of breath, I detest, the color of the lake suffocates at last.

binds forever once more.

Such was the tale of the wedded shores.

Please check out my work here: https://www.theodysseyonline.com/new-poem-by-ryan-mckern

New Orleans / Hatian Flounder

Haitian flounder

Hello and welcome to Kernal's Kitchen, here is a recipe I enjoy any time of the year. Haitian flounder with a New Orleans twist.

Ingredients: 

1 cup Jasmine Rice

2 tablespoons Olive oil to sauté' veggies

2 diced tomatos

2 cloves chopped garlic

1 Yellow pepper chopped

1 Orange pepper chopped

1 cup Orange juice

3 teaspoons cajun seasoning
1 tablespoons Louisiana Hot Sauce

3 tablespoons Fresh chopped cilantro

1 lime, cut and juiced

2 tablespoons of lemon juice

1/2 teaspoons Salt

1 teaspoons pepper

Spice flounder fillets in a dish. Sprinkle evenly with lime juice,  salt, pepper, cajun seasoning and 3 tablespoons chopped fresh cilantro

over medium-high heat olive oil in a skillet large enough to hold all fillets. Add garlic Sauté 3 minutes or until soft. Add peppers cooking 3 - 5 minutes or until soft adding a bit of dark brown on the edges. Next Add tomato, orange juice, lime and lemon, bring to a boil.

Add fish fillets, hot sauce, reduce heat to medium, and simmer, uncovered, about 10 minutes or until fish flakes with a fork. I tend to add more cajun spice to mix, add if necessary to your taste.

Place fish on serving plates; spoon sauce evenly over fillets. Garnish, if desired. Serve with jasmine rice and lime wedges. I like to add butter and salt to my rice as it cooks, low simmer for 30 minutes. 

Bon appétit