State of the Game
- Thread starter Fuglydog53
- Start date
Bet you heard that a lot over xmas.
And this is why I sell space mushrooms and not look for them.
a real one, a 3d printed one i made myself (which looks better than the official one) a Mr. Pointy i made and a limited edition Faith's knife.
was tempted to try and get Angel's sword but meh. wasn't that into it.
Home-made sausages are actually quite fun to do. In France the mince is quite coarse and I do miss a finer grind with more rusk.
And some Asp action: the rear is taking shape and the wings have a design too:
I liked the Expanse after-show this week - with Dan Nowak, one of the writers:
Source: https://youtu.be/w31deJdhCGE
lots of anecdotes about previous series (but also spoilers for S6E4)
Trigger warning : Dan wrote the Marco storyline, and they like 'the Naomi episode', best steer clear if you have issues with those. I can't say I agree with everything they say, but nice to hear where they were coming from.
(Oh, and I also liked the xray scene this week with Clarissa - another good one)
lots of anecdotes about previous series (but also spoilers for S6E4)
Trigger warning : Dan wrote the Marco storyline, and they like 'the Naomi episode', best steer clear if you have issues with those. I can't say I agree with everything they say, but nice to hear where they were coming from.
(Oh, and I also liked the xray scene this week with Clarissa - another good one)
Many Falcons died for this build.
Picked clean and the bones bleach in the sun.
It really is beautiful mate.
Thanks! Its getting ever closer to the finish now. And then I'll have to think lighting, then diorama....
...and getting it through doors and down stairs. Its...heavy now.
Oh, and here are the bones of the last Falcon...
Note to self - Apex taxis from Military bases after assassination missions are a bad idea 
Well blue skies and sunshine today. (Although that may change in the afternoon).
It's going to top out at over 30 degrees (thankfully).
The lamb roast was fine................
N.B.: Not the actual lamb.
[Edit] Glaze was tamarind paste, Japanese umami, golden syrup, dried coriander and dried garlic/chilli salt.[/Edit]
It's going to top out at over 30 degrees (thankfully).
The lamb roast was fine................
N.B.: Not the actual lamb.
[Edit] Glaze was tamarind paste, Japanese umami, golden syrup, dried coriander and dried garlic/chilli salt.[/Edit]
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