Next game night?
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Tom Turrittin
Mar 21, 2013, 7:50:36 PM3/21/13
to wpg-r...@googlegroups.com
So, when should our next game night be? I got the impression from P.J.
that he was going to be busy for a bit, and there's the option of the
rest of us gathering to play something else in the interim. I'm free
this Saturday and Sunday, and have no Easter plans as yet for the
following weekend.
Tom
that he was going to be busy for a bit, and there's the option of the
rest of us gathering to play something else in the interim. I'm free
this Saturday and Sunday, and have no Easter plans as yet for the
following weekend.
Tom
Brian Morgan
Mar 22, 2013, 11:18:34 AM3/22/13
to wpg-r...@googlegroups.com
I'm game for a game.
It's also my birthday on Monday. I move that for game purposes, whenever it's someone's birthday, that person gets to have something special happen (in a good way) during the game, e.g., a free spell, an increase in a stat of one's choice, a free take-back, wish, etc. -- just like what happens in real life on our birthdays. :)
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Peter John Buchan
Mar 22, 2013, 1:51:33 PM3/22/13
to Gurps Group
Saturday or Sunday work for me, late afternoon and evening. I have opera rehearsal Monday evening, so that's out.
Miss K would prefer to observe the "birthday bumps" tradition, rather than a gift exchange. :)
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Brian Morgan
Mar 22, 2013, 5:21:02 PM3/22/13
to Gurps Group, Peter John Buchan
I have a feeling it would be lumps rather than bumps from Miss K -- so Master J will pass on either.
(It occurs to me that pretty soon we'll all be using code letters as represented by Scrabble tiles. We will become the Men in Black of this world.)
Can we narrow down the time a bit? Saturday afternoon or evening suits me. Sunday afternoon probably not (that seems to be the available window for looking at another apartment). Sunday night is OK.
Brian (Jonathan "Jack" ThatcherTM)
PS. PJ, if you still have those Runes from days of yore, we could use those in lieu of the Scrabble tiles for added cool-ness and secrecy, not to mention "runic power" or whatever.
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Al Schroeder
Mar 22, 2013, 7:07:44 PM3/22/13
to Gurps Group
I like scrabble tiles, they're made of wood for which Cord has an affinity. As to time to meet, the only time I have to meet on the weekend is Sunday evening. I have Mon. + Tues. eve. free but PJ does not. Easter weekend is much freer than this one.
Happy birthday Jack. You're 15 now? Al
Happy birthday Jack. You're 15 now? Al
Subject: Re: Next game night?
Mark Paxton-MacRae
Mar 22, 2013, 7:13:24 PM3/22/13
to Al Schroeder, Gurps Group
Sunday evening it is, then. ...right?
Sent from a slightly smaller Linguini Dimension.
Sent from a slightly smaller Linguini Dimension.
Tom Turrittin
Mar 22, 2013, 9:57:27 PM3/22/13
to wpg-r...@googlegroups.com
Okay, Sunday night! State the time you think you'd be able to arrive,
and we can start then. Also, want a cake or anything? Or I could make
Chinese sesame balls, if you don't mind the scent of lingering
cooking oil in the air.
and we can start then. Also, want a cake or anything? Or I could make
Chinese sesame balls, if you don't mind the scent of lingering
cooking oil in the air.
Brian Morgan
Mar 23, 2013, 2:08:56 AM3/23/13
to Al Schroeder, Mark Paxton-MacRae, Gurps Group
| I guess the earliest I can arrive is around 4 to 4.30, either to give Tom a hand or, if anyone else is up for it, getting an early start, and we all have 'zas or similar. --- On Sat, 23/3/13, Mark Paxton-MacRae <mark.pax...@gmail.com> wrote: |
Al Schroeder
Mar 23, 2013, 5:28:33 PM3/23/13
to Gurps Group
I can't make it for 4:30 as my concert starts at 2:00 (Pirates of the Caribbean) and the movie is 2hrs20mins. With a 1/2 hr intermission thrown in and the necessity of going home and changing out of my penguin suit after, I don't think I could make it before 5:30 at the earliest. This is not to say that you couldn't start earlier and get the preliminary stuff over with before I get there. There's usually close to an hour of food ordering and such that happens before play starts anyways. I'm happy with whatever is ordered.
Looking forward to Sun. eve. Al
Date: Sat, 23 Mar 2013 06:08:56 +0000
Looking forward to Sun. eve. Al
Date: Sat, 23 Mar 2013 06:08:56 +0000
Peter John Buchan
Mar 24, 2013, 9:58:35 AM3/24/13
to Gurps Group
I'm available pretty much anytime after noon. Although it hasn't been stated (or I missed it), I assume we are playing at Tom's?
Sent from my iPhone
Sent from my iPhone
Brian Morgan
Mar 24, 2013, 11:18:36 AM3/24/13
to Gurps Group
| I think that's been everyone's assumption. In game-universe-speak, we might refer to it as Howard's Forge Room / Sanctuary... |
Tom Turrittin
Mar 25, 2013, 12:42:12 AM3/25/13
to wpg-r...@googlegroups.com
Chinese sesame balls
- Glutinous rice flour (1 cup makes about a dozen balls)
- Baking powder
- Water
- Brown sugar
- Red bean paste
- Sesame seeds
- Hot cooking oil (and a slotted metal spoon helps)
Prepare your filling in advance first, because working with the dough
is time-dependent. Take the bean paste or whatever filling you're
using and roll it up into balls the size of a large marble,
about 1/2" across. Bean paste is fairly soft and sticky, so I
usually roll the balls ahead of time, freezing them the night
before.
On the stove, put water and an equal volume of brown sugar in a pot,
fully dissolving the sugar. Bring to a boil, then reduce the heat
to keep it hot but not boiling. (Use about a half-cup of each,
for every cup of flour.)
Heat up oil in a deep fryer, or in a pot on the stove. Spread the
sesame seeds across the bottom of a low, shallow bowl.
Put 1 to 1.25 cups of glutinous rice flour in a mixing bowl.
Add 1/8 to 1/4 teaspoons of baking powder. (This helps the balls look
more spherical when they cook.) Mix together.
Add a small quantity of hot sugar-water to the flour mixture, and
mix it in rapidly with a strong spoon. I can't tell you how much
to add, because it depends on the flour you're using. When I do it,
it's about a half-cup of sugar-water for each cup of flour.
The balance is rather tricky. You want to have a dough that's thick
and a bit sticky, easily manipulated, but not so soft that it gravity
deforms it when you put it down. (Actually, it can slump slightly,
that's ok). The surface may have a slight sheen to it.
Don't knead the dough, but work *fast*, because as the dough cools and
absorbs moisture, it becomes less flexible to work with! (It won't
stick to itself as easily, and will develop small dry cracks.)
Roll the dough into balls about 1" across. Flatten them in your
hand or make a deep indentation with your thumb, drop in the filling,
pinch the dough closed over it, and roll it between your palms to
seal all holes. If you get a large air bubble, peel it off and
start over.
Roll the ball in sesame seeds to coat it. If the dough has dried
too much, you may have to dampen the ball so the seeds stick.
This can be done by dampening your palms with water and running
them over the ball briefly.
Drop the balls into your fryer and cook them, turning them occasionally.
The sesame seeds won't darken much; but the dough
underneath them will, to a light golden brown. It may take
6-8 minutes, or until the colour looks good, or until they
aren't sizzling vigorously. Remove them carefully and set them
on paper to absorb some of the oil.
They're meant to be eaten fresh, after they cool for 15-20 minutes.
If you save them for later, you can zap them in the microwave
(carefully, or the insides may be too hot). Best eaten relatively
fresh; a day later they get sorta rubbery. In any case, enjoy!
- Glutinous rice flour (1 cup makes about a dozen balls)
- Baking powder
- Water
- Brown sugar
- Red bean paste
- Sesame seeds
- Hot cooking oil (and a slotted metal spoon helps)
Prepare your filling in advance first, because working with the dough
is time-dependent. Take the bean paste or whatever filling you're
using and roll it up into balls the size of a large marble,
about 1/2" across. Bean paste is fairly soft and sticky, so I
usually roll the balls ahead of time, freezing them the night
before.
On the stove, put water and an equal volume of brown sugar in a pot,
fully dissolving the sugar. Bring to a boil, then reduce the heat
to keep it hot but not boiling. (Use about a half-cup of each,
for every cup of flour.)
Heat up oil in a deep fryer, or in a pot on the stove. Spread the
sesame seeds across the bottom of a low, shallow bowl.
Put 1 to 1.25 cups of glutinous rice flour in a mixing bowl.
Add 1/8 to 1/4 teaspoons of baking powder. (This helps the balls look
more spherical when they cook.) Mix together.
Add a small quantity of hot sugar-water to the flour mixture, and
mix it in rapidly with a strong spoon. I can't tell you how much
to add, because it depends on the flour you're using. When I do it,
it's about a half-cup of sugar-water for each cup of flour.
The balance is rather tricky. You want to have a dough that's thick
and a bit sticky, easily manipulated, but not so soft that it gravity
deforms it when you put it down. (Actually, it can slump slightly,
that's ok). The surface may have a slight sheen to it.
Don't knead the dough, but work *fast*, because as the dough cools and
absorbs moisture, it becomes less flexible to work with! (It won't
stick to itself as easily, and will develop small dry cracks.)
Roll the dough into balls about 1" across. Flatten them in your
hand or make a deep indentation with your thumb, drop in the filling,
pinch the dough closed over it, and roll it between your palms to
seal all holes. If you get a large air bubble, peel it off and
start over.
Roll the ball in sesame seeds to coat it. If the dough has dried
too much, you may have to dampen the ball so the seeds stick.
This can be done by dampening your palms with water and running
them over the ball briefly.
Drop the balls into your fryer and cook them, turning them occasionally.
The sesame seeds won't darken much; but the dough
underneath them will, to a light golden brown. It may take
6-8 minutes, or until the colour looks good, or until they
aren't sizzling vigorously. Remove them carefully and set them
on paper to absorb some of the oil.
They're meant to be eaten fresh, after they cool for 15-20 minutes.
If you save them for later, you can zap them in the microwave
(carefully, or the insides may be too hot). Best eaten relatively
fresh; a day later they get sorta rubbery. In any case, enjoy!
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