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Love the easter eggs 

I have played all but one ending and loved it (The nurse's ending broke my heart) but I can't figure out what the edgy thing Demayo wants. No one else seemed to have this problem and there was nothing in the read me guide, so it seems i'm just the idiot, though i would really like to be able to finish their route

I understand that you can damage Natas but after clicking around, I couldn't  find anything to hurt him with

The game was great but I could not find the true ending even after throwing coins and looking at the menu for a while

There should be a way to  sell everything of one item but other than that it is a wonderful game, I got 13 dogs!

Ingredients

4 tablespoons vegetable oil

1-inch grated fresh ginger

2 cloves garlic, finely chopped

2 scallions, sliced thinly

1 carrot, cut into 1-inch julienne strips

1 small red pepper, cut into 1-inch julienne strips

1 cup Napa cabbage, shredded

1/4 cup chicken broth

2 tablespoons reduced-sodium soy sauce

1 tablespoon sugar

1 to 2 tablespoons sesame oil

20 wonton wrappers covered loosely with a damp paper towel to prevent drying

10 shrimps, cooked and minced

Dipping Sauce:

1/3 cup lite soy sauce

1/3 cup rice vinegar

1 tablespoon honey

1 to 2 teaspoons sesame oil

Pinch of red pepper flakes

Directions

1. In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
2. In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
3. Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
4. In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.

Dipping Sauce:

1. Combine all ingredients in a bowl.
2. Wine Suggestion: Beringer White Zinfandel

Imagine if you ordered fried chicken at a restaurant, were so excited and confident you had ordered the right thing, could almost taste its deliciousness, and when the dish arrived it was poached scrod. And you had no one to blame but yourself. This great disappointment is akin to my recent experience of trying to order crispy deep fried “egg rolls” in a Vietnamese restaurant, and instead got cold, watery, leafy summer rolls. It was a tragic case of getting lost in translation. When they arrived, sadness descended upon the table. I rolled through the stages of grief, from denial “This is not what I ordered!” (it was), to anger, to bargaining (“okay if I eat two of these sticky cold ones, then I will deserve to get the right kind next time”), all the way to acceptance and self-loathing. This had to stop.

Before me was an opportunity to dive into the world of what Americans called egg rolls—and elsewhere as spring rolls, lumpia, cha gio, and the like. I’ve been a lifelong fan of any deep-fried, roll-shaped appetizer with a shatteringly crisp encasement. It almost doesn’t matter what’s inside: Bean thread noodles, cabbage, pork bits, sprouts, chicken—all are welcome. The egg rolls I grew up with were dense and thick, a crisp pock-marked exterior, ideal for dunking in neon red takeout sauce. But as my palate expanded, I discovered that there was indeed a world of egg rolls, beaming outward from Southeast Asia, and each had its own trait and idiosyncrasies. And all are delicious.

The game is cute but the homophiles in the comments fetishizing gay relationships is not.  🍵

got mine totally wrong, it guessed scorpio when i'm a sagittarius .