Announcing Aubade

Hello. C J here. I just released the first drafts of four of the planned eleven Compass books. Compass is a series of books that aims to show the rest of the setting Creation away from the Astral. Creation has at present twelve planned settled regions that do not share a common history or origin except for sharing the same list of gods. The Astral is only one of these regions.

The next up to be detailed is Aubade. Aubade, the word, means a song sung at dawn. I like the word. Aubade the setting is still under development but it serves an important role in the setting Creation as a whole. All of the other eleven Creation settings have a core theme that they run on, often a genre. Champion is epic or biblical era fantasy. Nebula is dark science fiction. Eternity is steampunk fantasy. Hunter is post apocalyptic science fiction. Astral is colonial era fantasy based on real life cultures.

There are more genres planned but these are the ones released so far. Aubade is composed of everything I have left over that isn’t sorted into one of these genres. The genre for Aubade is kind of undefined as its goal is to ensure that none of my ideas or source material go to waste. I’ve typed some of Aubade today. It’s going well but it did a thing that I wasn’t expecting.

Somehow, despite all the concepts and nations in it having no common origin, Aubade is turning into the setting’s generic fantasy region. Aubade is now the normal one. That surprised me. I wasn’t planning generic fantasy for the setting as a whole since it’s been done well before by other companies and brands. I didn’t want to compete with them. It turns out I will be entering into that market as well. I’ll post a draft of the book once I have at least one chapter done of it.

C J Mcpherson

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Four New Recipes for January

Hello. C J here. I've got four new recipes for everyone here. We have everything from Chinese chicken to homemade hot apple cider. Enjoy. The Emperor’s Potatoes Here we have the first food item I ever finished designing for Food of the World – Carthia. I tried three combinations of traditional Asian ingredients and pasta under the assumption that I was doing Italian-Chinese food for the book. I could not for the life of me get any of them to be exciting. They were fine. I don’t eat fine. I got bored of the pasta thing and then thought to myself, ‘what happens if I swap the pasta for another starch? What about a potato?’ It worked. Really well. It worked so well I named them The Emperor’s Potatoes. They’re mashed potatoes and I left the skins on because I like vitamins and then that got me thinking about the traditional medicinal food of Ancient China, ginger. Could I put ginger in a potato dish and have it work? Yes. I can. That surprised me. Be warned, these are almost dangerousl...

Recipe - Lemon-Lime Soda

Hello. C J here. I have here a recipe for homemade lemon-lime soda. This beverage is just as sweet as the original brand it’s based on but has actual lemon juice and lime juice in it. It tastes similar but not as acidic. Strangely this recipe worked the first time I made it. It’s mostly glucose syrup, which any chemist with my knowledge of food could make in a home kitchen. The recipe makes four cups, each one to be served over ice. One cup is mostly enough for one person. Ingredients One Cup Sugar One Half Cup Water One Tablespoon Lemon Juice Three Tablespoons Lime Juice Two and a Half Cups Soda Water For the Glucose Syrup Mix the sugar and the water in a medium saucepan. Put over medium heat and stir frequently until the sugar is dissolved and the liquid is clear. It should still be thicker than water. For the Soda Measure out two and a half cups of soda water. Pour into this the glucose syrup in a heat proof one quart measuring cup or other heat proof vessel. Add the lemon juic...

Chocolate and Barbecue Sauce and Truffles Oh My

Hello. C J here. I've got two new recipes for everyone today. I meant to type up a third but for the life of me I can't find the paper index card I wrote it down on. I will have to make it again and post it later once I double check I have the right proportions. I know what's in it but the proportions are done by taste. It's for Asian style ginger baked beans as part of my Asian-barbecue book I'm working on. The book might actually end up being cards for the card game because the recipes are so simple they fit in that format. That makes my job easier. Here's our two recipes for today. The first is a new Asian style barbecue sauce I invented from scratch. This isn't based on an existing sauce. It's the product of a lot of planning and research. It's great. The second recipe is for my final draft scratch made dark chocolate. This stuff is good. I still have some of the batch I made three days ago on hand. It's too tasty to eat. There will be a mil...

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