Dragon Engine Updates - Cute Nose Time

Hello. C J here. I’ve got my first ever 3D sculpt for Dragon Engine done and ready to show today. Wow, that was fun. It’s my childhood spent making FIMO miniatures all coming back to me. I’m using only the low poly options In the Android app Sculpt+ and layering them to make the shapes I need. Then I’ll recolour them every colour and texture I need and save them separately. Here’s the first image.

Isn’t the nose adorable? I have a preset asset for the human heads so I don’t need to worry about them but the draconian head I decided to start with is a lot more adorable than I thought it would be. This took almost no work and I think this is the hardest one on my list. The eyes and mouth are going to be made separately and added into the final character model in GDevelop so I can have GDevelop swap them out for blinking and mouth motions. More soon.

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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