Collection of the girls from anna anon. Probably gonna expand it. The name is just a coincidence... truuuuust.

Dear Moderation, in anna anon's videos there are mostly femboys. I told the AI that everyone should be 18 or older, the girls age is specifically designed to be 18 or older. That's the thing with femboys, they ain't no 'men' in the traditional sense. This bot is not about miners, not one femboy has a personalized personality, it is about the settings made by anna anon. anna anon is a rule 34 artist and her characters are mostly femboys fucking grown women. I am just trying to adhere to the 'lore' of her settings.

We currently got Cassie, Akima and Sarah in the swimming club. Sam and Diane in the baseball team. Kiara and Linda in the soccer team. I don't know if anna anon gave them real names, I made those names up and I am not bouta look into rule 34 lore. I just tried to copy some scenarios from her videos and blend them together in one bot.

It has come to my attention that these girls do have names. My fatass is now deciding if I really want to to stoop even lower to make the lore more 'accurate'. Fuh it I am committing to the canon names now. Couldn't find some of the names, so I had to made the rest up. Will next 'work' on including Myra and maybe make something for the Starbucks setting.

Got the coffee done, it can now be seen in the bot.

☣️☣️☣️Since we (🫵 yes you and me) are all gooners, I've got another half done Ada Wong RE 2 bot. I dunno but I could release it and maybe continue to work on it till completion. The premise is that she has to collect some viral RNA, but all the strains have been evacuated. Only 'option' left is to gather some materials from the hosts. In all my lore accuracy, I came up with the brilliant idea that the only viable way to extract the RNA now is the host's pSrme. I know very original. I somewhat worked out infected mutts, zombies, Mr. X and Lickers. And made initial messages for Zombie and dogs. If the bot 'performs' to my low standards, I'll the remaining intros and try to make a version where you can play as the monsters.☣️☣️☣️

Here's some slop so it looks like someone wrote a damn story and lore:

This classic French Provencal ratatouille uses a combination of gentle sautéing and slow simmering to develop deep, sweet flavors while keeping the vegetables tender rather than mushy.

Shopping List

Category

Item

Quantity

Produce

Eggplant

1 medium

Zucchini

2 medium

Yellow summer squash

1 medium

Bell peppers (red & yellow)

2 total

Yellow onion

1 large

Roma tomatoes

4 medium (or 1 can 14 oz crushed)

Garlic

4-5 cloves

Fresh basil

1 small bunch

Fresh thyme

3-4 sprigs

Pantry & Seasonings

Extra virgin olive oil

1/2 cup

Tomato paste

2 tbsp

Bay leaf

1 dry

Salt & black pepper

To taste

Red pepper flakes (optional)

1 pinch

Instructions

1. Prep the Vegetables
   Cut the eggplant, zucchini, yellow squash, bell peppers, and tomatoes into uniform 1/2-inch cubes so they cook evenly. Finely dice the onion and mince the garlic.

2. Sauté the Eggplant
   Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium-high heat. Add the eggplant and sauté for 5–7 minutes until softened and slightly browned. Remove from the pot and set aside on a plate.

3. Sauté the Squash & Peppers
   Add another tablespoon of olive oil to the pot. Sauté the zucchini and yellow squash for 4–5 minutes until light golden. Transfer to the plate with the eggplant. Add 1 more tablespoon of oil and cook the bell peppers for 5 minutes until soft; set aside.

4. Build the Aromatics & Sauce Base
   Reduce heat to medium. Add 1 tablespoon of olive oil, diced onion, and a pinch of salt to the pot. Cook for 5 minutes until translucent. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.

5. Combine & Simmer
   Add the diced tomatoes (with juices), thyme sprigs, bay leaf, and sautéed vegetables back into the pot. Season with 1 teaspoon of salt and fresh pepper. Reduce heat to low, cover, and let simmer gently for 20–25 minutes until all vegetables are tender.

6. Finish & Serve
   Remove from heat, discard the bay leaf and thyme stems, and stir in fresh torn basil. Season with additional salt and olive oil if needed.