Now Time for Ascala

Hello. C J here. I’ve wrapped up double checking that I have all the core rule done I need. Next up is better organizing the Downloads again and proofreading the card games core rules. These core rule PDFs are final and will remain there even when the games are done. We’re good with game design as a concept. As a result this blog may change in tone and style quite a lot.

Also, typically posts here take a month to get a view and then another month for two and so on. The internet in real life moves a lot slower than it does on TV. So I’m expecting that if anyone reads this a month from now it’ll be a bit out of date but still useful. The blog is now going to shift focus and this has taken a week of planning to do. Next job, Ascala.

Ascala is the largest and most modern of the nations and cities in the Astral setting region within the Legend Setting. The Legend Setting has eleven setting regions and their names are not all public yet. It’s one per gem colour in the card game, with the Astral as gold, representing draconians. I’m going to be running concept art generation through Perchance and its AI fursona generator. I’m also going to be moving into marketing more strongly. The core card game will still be hand drawn line art with colouring work done in Krita.

I’ve finally signed up for Mastodon and dear God, this is where all the smart furries seem to have gone. It’s busy. Really? Social media that contains social and media? Furries everywhere. I know I’m getting to Mastodon late but I’ve been kind of living under a rock doing game design for a couple years. This is why I wanted it done so quickly. I joined the Furry Fediverse and I’m looking into what to post or follow first. I’ll leave all of you with my first piece of Ascala concept art.

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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