A Productive Day
Oct. 19th, 2003 10:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jducoeurThe afternoon, despite being somewhat distracted by football, was spent working on my next game: Celebration -- A Rite of Passage, which Christian and I will be running at Arisia this year. It seems to be coming along decently well: I think we now have over twenty fairly good characters sketched, and another several dozen ideas which can coalesce down into characters. We were originally thinking of it as a Horde-style game, but it now looks more like a conventional LARP, with most players doing full-time characters and a few doing several smaller but stranger parts each. Certainly no CI!-style Horde of 200 characters.
So mark it on your calendars. It'll be Friday evening at Arisia, and should be a delightful four hours of mayhem and angst, as things go rather strangely at the high school prom. (And yes -- we'll put together game applications soon.)
The late afternoon and evening were spent at Cooks' Guild, which was focused on desserts this month. I reconstructed an Apple Fritter recipe from the Cuoco Napoletano, which came out well -- folks snapped up the fritters as quickly as I could fry them, which is always a good sign. Of course, the fact that it was 6pm and we were waiting for our pizzas to arrive didn't hurt. Still, I thought they were good. The recipe is now online in our cookbook.
So mark it on your calendars. It'll be Friday evening at Arisia, and should be a delightful four hours of mayhem and angst, as things go rather strangely at the high school prom. (And yes -- we'll put together game applications soon.)
The late afternoon and evening were spent at Cooks' Guild, which was focused on desserts this month. I reconstructed an Apple Fritter recipe from the Cuoco Napoletano, which came out well -- folks snapped up the fritters as quickly as I could fry them, which is always a good sign. Of course, the fact that it was 6pm and we were waiting for our pizzas to arrive didn't hurt. Still, I thought they were good. The recipe is now online in our cookbook.