Hello. C J here. I’m still working on the final draft of the Regency Ascala cards that you can find on the Downloads page here. The Ascala cards need to be numbered with Roman Numerals and named. They also need all of the gameplay data that the cards are designed to carry. They need to tell you who the antagonist is in a quest card and what enemies you’ll be fighting on your journey. These enemies are drawn from a culture’s history or else they wouldn’t be on the continent. The cards also need to indicate where on the continent a quest card or journey happens. The quest cards are still being written.
These enemy cards are separate from the region cards and I’m planning 30 decks of 20 each in total. These will be spread unevenly among the 10 Dominion Classes and each deck will contain each soldier type in the Dominion Class being used. For these I’m going with classic fantasy monsters like desert reptiles, clockwork golems and nocturnal Dark Magic creatures. I’m avoiding undead simply because they’re overused these days. I’m also including some more modern fantasy ideas like a steampunk and modern day deck.
Everything I have for the Compass game line is also being rolled into Regency as of now. I need to format the Compass books as Regency cards but other than that they’re done and ready to print. In addition to that I’m working on the card art I want to depict for the five decks of 20 gems each. I’m doing the following list of food for the Resources deck which are topaz gems in the game. Potato, Carrot, Salt, Flour, Sugar, Chicken, Beef, Pork, Fish, Apples, Berries, Peaches, Milk, Tea, Sugar, Egg, Cinnamon, Nutmeg, Pineapple and Rice. I’m still working on the Renown ruby gems deck but here is what I have so far. Iron, Copper, Jade, Glass, Orb, Wire, Vitriol, Sulphur, Aqua Vita, Saltpetre, Hide and Gold. I’ll post some art once I have some done.
C J Mcpherson
Hello. C J here. I read a lot of cookbooks. This is done mostly for fun. I’m currently reading a short but really interesting book about traditional Chinese cooking. The book was written by an Indian author who has clearly researched Chinese food very well but some of the translations of recipes or concepts get a bit strange. I’m currently done the soups and starters section and am onto the section labelled ‘food that is saucy.’ Cool? Is it also savvy? There’s a surprisingly large amount of ketchup in the recipes. No I don’t think I want a recipe for hot and sour soup that is thickened ketchup water with vinegar and a bit of cabbage. No I also don’t want to take a slice of white wonderbread, roll it into a tube, stuff it with canned corn, deep fry it and then top it with sesame seeds. What in God’s name do they eat in China? And why is it specifically an image of white wonderbread? China? Are you okay? I managed to take out the vinegar, water and corn starch that makes up most of the h...
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