Recent reviews by Willhell

Its a nice game

i like

Is it worth buying? DEFINITELY!

I'm calling the police!

I loved playing the public test for the game. It gives a really good insight into what the game's potential is. I like the fact that theres a bit of Tetris (blocks) involved in it. The puzzles are fantastic. They require a bit of thinking but not so much that you will get frustrated. Overall, I really like the theme and gameplay. xD

This is a really good game to play on our laptop if you don't have internet connection :) I got really suprised when there was so many guns to get, Although the graphics isn't the best but the game are pritty fun to play if you are bored and have nothing to do xD

Never played this game but steam say that I actually did so instead of judging the game here's a cool way to make skinny guacamoles with homemade baked tortilla chips :

Skinny Guacamole:

2 medium green sweet peppers
2 medium fresh poblano chile peppers
1 bulb garlic
1/2 teaspoon olive oil
2 roma tomatoes, seeded and chopped
1 serrano pepper, minced
2 medium ripe avocados, halved, seeded, peeled, and diced
1 teaspoon lime zest
2 tablespoons lime juice
1/2 teaspoon salt

Baked Tortilla Chips:

Corn tortillas
Olive oil spray
Salt

For the guacamole:

Preheat oven to 425° F. Line a 15 x 10 x 1-inch baking pan with foil; set aside. Quarter, stem, and seed the peppers. Place pepper quarters, cut sides down, in the prepared pan. Cut off the top half inch of the garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle with the oil. Bring foil up around bulb and fold edges together to loosely enclose. Place foil packet on the pan with the peppers.
Roast peppers and garlic for 20 to 30 minutes or until pepper skins are charred and garlic cloves feel soft. Allow to cool about 15 minutes. When garlic head is cool enough to handle, squeeze garlic paste out of the individual cloves.
In a food processor combine roasted pepper quarters and the garlic paste. Cover and pulse until combined, but still slightly chunky.
In a large bowl, combine tomatoes and serrano pepper. Add roasted pepper and garlic combination and stir to combine. Add diced avocado, lime zest, lime juice, and salt. Gently toss to combine.
Serve immediately or cover the surface with plastic wrap and chill for up to 1 hour.
For the chips:

Cut corn tortillas into wedges and place on a foil-lined baking sheet. Spray lightly with olive oil spray and season with salt, to taste.
Bake in a 350° F oven for 8-10 minutes or until lightly golden brown.