Hello. C J here. I normally take the weekend off typing and concept art but I’m facing a heavy workload for the next while so I’m taking the whole next week off. Until the end of September I’m in vacation time. I work for myself. I get to be on vacation when I want. The next step of making the trilogy is to do concept art for all of the generic NPC factions. There are 30 of them that I want. There’s 20 NPC skins in each one. That’s 600 pieces of final draft concept art I need to do. Only when I have the 600 pieces of concept art done can I actually load the software and start making the skins in batches. I need a break first.
If you don’t hear from me before October 7th then I decided to take two weeks off. I have a painting I’ve been meaning to do to hang up for almost six months that I should probably finish. I have two novels on the go right now that I need to read. I have a stack of six Switch games to play that I need to get through, most of them for research into inventory and level design. I really need some personal time. I might still post food because I still need to eat. See all of you in a week or two.
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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