Welcome to Shattered Kingdoms

Hello. C J here. I have a new piece of art for everyone. Welcome officially to my new setting project, Shattered Kingdom. I’m working to prepare samples of this setting and while it is not the Legend Setting the Legend Setting will remain my main project. I have the time to work on two and Shattered Kingdoms is going to be vastly different than my current setting. Set in the wake of a war between the gods that changed magic’s nature from combat to transformation and enhancement, Shattered Kingdoms it set five years after the year long Last Battle of the gods as the mortals come to grips with their new animal forms and immortality.

Now new voices and new priorities are rising and the nations, names and languages from before the Last Battle are almost entirely lost. There are two goals here for the new, rising nations and their ambitious new leaders. One, learn about their lost past. Two, cement alliance through marriage or cultural exchange to end the proxy war the gods tasked the mortals with completing. Here we have my first signature character, Rvy Hesheal. This former fae is now a very loyal and well trained lapdog for her superiors in the arcane magic themed nation of Aeos. Aeos is seeking to reclaim its lost holdings and knowledge and our image finds Ryv as she helps chart a course into their neighbouring lands of the Nyrr fae. Find it and its alternate version in the Books downloads page.

C J Mcpherson

Comments

Chinese Food That is Very Saucy

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...

The Tunnels Under Haven

Hello. C J here. Walking down the streets of Haven is not always as safe as the city would like people to think. Yes, they have curbed the banditry that plagues the Southern half of the Coastal Road. The Desert Princes whose cities dot the Southern coast of the Southern Continent if anything make the problem worse for themselves with their constant rivalries and politics. So no, a traveller in Haven or in the River Lands is unlikely to meet a bandit or other criminal sort. But then there’s the walking dead to consider. Many of the basements, catacombs and landmarks of Haven have old foundations from before the city had its current name. In ages long past it was one of two competing capitols for the Desert Empire, both of which unified under the first Sand King of the Gold Dynasty, the God-Lion. It was never his place of residence and both the other capitol and the rest of the Desert Empire are long since buried under the dunes. Well, people like to assume they’re buried. People wo...

Food Notes - Rising Cooktime Hidden Mushroom

Hello. C J here. I have some more adventures in reading cookbooks for you all today. The book I’m currently reading is a thin paperback about traditional Chinese food written by an Indian author. While the author takes great care to represent Chinese culture and recipes properly ome of the instructions get a bit strange. Here’s some fun observations about how to not make traditional Chinese food. We are starting with the chapter ‘Saucy Food.’ Great. Is the food going to give me attitude? We’re making vegetables in Szechuan sauce. First we cook mushrooms in boiling water. Then we wash them. Then we cut them. Then we wash them again to get rid of the hidden dirt. Really? Where is it hiding? Also maybe wash them before you submerge them in water and dissolve the dirt. Okay cool. Chop bok choy. Cool. Boil water. Let it cool. Then cook the broccoli and cauliflower in the cooled water. What? Sorry, what? Then refresh them by giving them a cold water bath. Okay, were they stressed out be...

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