Hello. C J here. The item cards I had planned for today will take a bit longer. I realized I don’t have recipes for any of the food items in real life. The food cards are supposed to be real life recipes themed after the setting region they are from. This will take a while. That’s fine. I guess I make some flatbread pizza later this week. Also I keep thinking I should write a smaller novel before I get to my current main novel project, The Relic Wars. I don’t have any of the setting done enough to do that yet.
Well, I sort of don’t. If I write a novel with spells in it then I need to take a break part way through to put the spells in the card game before I can write more of the novel. I need to do this so I don’t forget a spell. The card game is being built as well and it might make sense to go the opposite way. I have some of Roads to the Spirit World typed and I’ll have more this next week. I think it makes sense to write a novel with the spells and spirits from that Expansion to the card game first since it’s being made first.
This is easier to say than to do as that Expansion doesn’t really have a setting and having a spirit as a main character sounds like a hard thing to portray. The plans I have for it will probably make at least several hundred cards and I’m hoping that I can get about a thousand cards total out of Roads to the Spirit World. I need a setting and a plot though and then I can write a novel there. I can’t write The Relic Wars until Expansion three, the one set in Ascala, is out. That novel series takes up the entire Ascala continent and I need the Expansion to map that for me. I need something more short term. More soon.
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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