Showing posts with label Gazette. Show all posts
Showing posts with label Gazette. Show all posts
Wednesday, 7 September 2011
Sunday, 3 October 2010
Steampunk House
Now this erudite Gent has really got the VSF bug - see what he has done to his house!
If only SWMBO was so accomodating...
http://www.stumbleupon.com/su/2efHtO/steampunkworkshop.com/visit-steampunked-home
If only SWMBO was so accomodating...
http://www.stumbleupon.com/su/2efHtO/steampunkworkshop.com/visit-steampunked-home
Tuesday, 11 December 2007
Greetings Gentlemen
First Off I'd like to thank Sir Paul
for the invitation to join your
select group of adventurers!
I hope that our collaborations
will provide us all with much
to add to our respective journals!
Well enough idle chit chat, lets
brake camp and see what's over
the next hill......
Don M
Friday, 7 December 2007
New 15mm VSF pics
"Thunderchicken" has posted pics of his great 15mm VSF figs. German Powertruppen, Arc-light Electric Cannon, Steam walkers and Blimps: You'll find them all here!
Thunderchicken's Arclight Electric Cannon:
Thunderchicken's Arclight Electric Cannon: This beauty is quite powerful but very dangerous to use.
Gun is from the QRF WWI range, figures are Peter Pig.
I used cut down wall plugs for the electric generator.
Thunderchicken's Displaced Miniatures page is here: http://www.displacedminiatures.com/Thunderchicken/images.html?galleryId=2529&from=15mm+VSF
and you can find the thread on his work at Lead Adventure Forums here: http://forum.backofbeyond.de/viewtopic.php?p=37258#37258
Friday, 30 November 2007
Christmas Cheer!
Today marks the start of the Christmas season out here in the colonies, so WWS would like to wish a very Merry Christmas to all our visitors. May your stockings be full of little lead men, paints, rules and other silliness!
For those of you wondering what you might serve to your family and guests on the day, here is a traditional Victorian Menu and recipe:
A VICTORIAN CHRISTMAS DINNER
(Menu from Godey's Lady's Book, December 1890)
(Menu from Godey's Lady's Book, December 1890)
Raw Oysters
Bouillon
Fried smelts.................................Sauce tartare
Potatoes a la Maitre d' Hotel
Sweetbread Pates............................Peas
Roast Turkey..................Cranberry Sauce
Roman Punch
Quail with Truffles.............Rice Croquettes
Parisian Salad
Crackers and Cheese
Nesselrode Pudding.............Fancy Cakes
Fruit......................Coffee
RAW OYSTERS
Have blue-point oysters; serve upon the half shell, the shells being laid upon oyster plates filled with cracked ice; six oysters and a thick slice of lemon being served upon each plate.
BOUILLON
Put into a pot three pounds of shin beef, one pound of knuckle of veal, and three quarts of water, and simmer gently. As soon as the scum begins to rise, skim carefully until it quite ceases to appear. Then add salt, two carrots, the same of onions, turnips, and a little celery. Simmer gently four hours, strain, and serve in bouillon cups to each guest.
FRIED SMELTS. SAUCE TARTARE
Clean about two dozen smelts, cut off the gills, wash them well in cold water, and then dry them thoroughly. Put in a pinch of salt and pepper in a little milk, into which dip your smelts, and then roll them in cracker dust. Put into a frying pan some lard, in which, when very hot, fry your smelts a light brown. Also fry some parsley, which place around your fish, and serve with sauce tartare.
SAUCE TARTARE
Put the yolks of two eggs in a bowl with salt, pepper, the juice of a lemon, and one teaspoonful of dry mustard. Stir with a wooden spoon, and add by degrees-- in very small quantities, and stirring continuously-- a tablespoonful of vinegar; then, a few drops at a time, some good oil, stirring rapidly all the time, until your sauce thicken, and a half a pint of oil has been absorbed. Chop one pickle and a tablespoonful of capers, also chop a green onion and a few tarragon leaves, and mix with your sauce.
POTATOES A la MAITRE d'HOTEL
Wash eight potatoes, and boil them in cold water with a pinch of salt. When thoroughly done, peel them cut them in thin round slices; put them--with three ounces of butter, a pinch of salt, pepper and a nutmeg, the juice of a lemon, and a tablespoonful of chopped parsley--in a saucepan on the fire, and, when very hot, serve.
SWEETBREAD PATES
Boil four sweetbreads, and let them become cold; then chop them very fine, add about ten mushrooms, also chopped fine. Mix with these a quarter pound of butter, half a pint of milk, a little flour, pepper, salt, and a little grated nutmeg. Put upon the fire, stir until it begins to thicken, then put in puff-paste that has been prepared, and bake until light brown.
PEAS
Open a can of peas, soak in clear water for half an hour, then put upon the fire in clean water, let them boil up hard, drain well and serve with butter, pepper and salt.
ROAST TURKEY
Clean and prepare a medium sized turkey for roasting. Cut two onions in pieces, and put them in a saucepan with two ounces of butter, and color them slightly. Grate a pound of bread into fine crumbs, add the bread to your onions, the turkey's heart and liver chopped very fine, quarter of a pound of butter, salt, pepper, a pinch of thyme, and mix all well together. Stuff the turkey with this mixture, sew up the opening through which you have introduced the stuffing, and put it to roast, with a little butter on top and a wineglassful of water; roast an hour and a half; strain your liquor in the pan, pour over your turkey, and serve.
CRANBERRY SAUCE
Take one quart of cranberries, pick and wash carefully, put upon the fire with half a teacupful of water, let them stew until thoroughly broken up, then strain and add one pound and a quarter of sugar; put into a mould and turn out when cold.
ROMAN PUNCH
Put in a saucepan on the fire three-quarters of a pound of sugar with three pints of water, boil ten minutes, then put aside to become cold. Put in a freezer, and when nearly frozen, stir into it rapidly a gill of rum and the juice of four lemons. Serve in small glasses.
RICE CROQUETTES
Take one cupful of rice, wash and boil it, and let it get thoroughly cold. Beat up with it one egg, a teaspoonful of sugar and the same of melted butter, salt and a little nutmeg. Work this mixture into the rice, stirring until all is well mixed and the lumps worked out. Make, with floured hands, into oblong rolls about three inches in length, and half an inch in diameter. Coat these thickly with flour, and set them in a cold place until needed. Fry a few at a time in hot lard, rolling them over as they begin to brown to preserve their shape. As each is taken from the fire, put into a colander to drain and dry.
PARISIAN SALAD
Cut in small pieces six cold boiled potatoes, the same quantity of beets, and also of boiled celery--both cold. Mix the yolks of four hard boiled eggs with two tablespoonfuls of anchovy sauce, press through a sieve; add, little by little, four tablespoonfuls of oil, one tablespoonful of mustard, two tablespoonfuls of vinegar, a few tarragon leaves chopped fine, two pinches of salt, two of pepper, and the whites of four hard boiled eggs, cut in pieces, mix all well together, and serve.
CRACKERS AND CHEESE
Place on separate dishes, and serve with the salad.
NESSELRODE PUDDING
Remove the shells from two dozen French chestnuts, which put in a saucepan with a little water, then peel off the skin, and put the chestnuts in a saucepan on the fire with a pint of water and one pound of sugar. Boil them until very soft, then press them through a sieve; the put them in a saucepan with one pint of cream, in which you mix the yolks of four eggs. Just before boiling put your mixture through a sieve, add an ounce of stoned raisins, an ounce of currants, two sherry glasses of sherry wine, and freeze it like ice-cream. When frozen, cut four candied apricots, four candied green gages, half an ounce of citron in small pieces, three ounces of candied cherries; mix them thoroughly into the pudding, which is put into a mould, a thick piece of paper on top, and the cover securely shut down upon it. Put some cracked ice, mixed with two handfuls of rock salt, into a bowl, in the middle of which put your mould, covering it entirely with ice and salt; let it remain two hours, then turn it out of the mould, first dipping it into warm water.
MACAROONS
Put half a pound of almonds in boiling water, remove the skins, then put the almonds in cold water, then put them in the oven to dry. Pound them to a paste, adding the white of an egg; then add a pound and a half of powdered sugar, again pound well, adding the whites of two eggs. Spread on a pan a sheet of white paper, pour the mixture into little rounds somewhat smaller than a fifty cent piece, place them on top of the paper in your pan, about an inch and a half apart. Put them in a gentle oven for twelve minutes, the door of the oven shut; at the end of that time, if they are well colored, remove them from the oven, let them become cold, turn the paper upside down, moisten it with a little water and remove the macaroons.
FRUIT
Arrange grapes, apples, bananas and oranges upon fancy dishes, with gaily colored leaves and ivy branches around them.
COFFEE
Take one quart of boiling water, one even cupful of freshly ground coffee, wet with half a cupful of cold water, white and shell of one egg. Stir into the wet coffee the white and shell, the latter broken up small. Put the mixture into the coffee pot, shake up and down six or seven times hard, to insure thorough incorporation of the ingredients, and pour in the boiling water. Boil steadily twelve minutes, pour in half a cupful of cold water, and remove instantly to the side to settle. Leave it there five minutes; lift and pour off gently the clear coffee. Serve in small cups, and put no sugar in the coffee. Lay, instead, a lump in each saucer, to be used as the drinker likes.
Have blue-point oysters; serve upon the half shell, the shells being laid upon oyster plates filled with cracked ice; six oysters and a thick slice of lemon being served upon each plate.
BOUILLON
Put into a pot three pounds of shin beef, one pound of knuckle of veal, and three quarts of water, and simmer gently. As soon as the scum begins to rise, skim carefully until it quite ceases to appear. Then add salt, two carrots, the same of onions, turnips, and a little celery. Simmer gently four hours, strain, and serve in bouillon cups to each guest.
FRIED SMELTS. SAUCE TARTARE
Clean about two dozen smelts, cut off the gills, wash them well in cold water, and then dry them thoroughly. Put in a pinch of salt and pepper in a little milk, into which dip your smelts, and then roll them in cracker dust. Put into a frying pan some lard, in which, when very hot, fry your smelts a light brown. Also fry some parsley, which place around your fish, and serve with sauce tartare.
SAUCE TARTARE
Put the yolks of two eggs in a bowl with salt, pepper, the juice of a lemon, and one teaspoonful of dry mustard. Stir with a wooden spoon, and add by degrees-- in very small quantities, and stirring continuously-- a tablespoonful of vinegar; then, a few drops at a time, some good oil, stirring rapidly all the time, until your sauce thicken, and a half a pint of oil has been absorbed. Chop one pickle and a tablespoonful of capers, also chop a green onion and a few tarragon leaves, and mix with your sauce.
POTATOES A la MAITRE d'HOTEL
Wash eight potatoes, and boil them in cold water with a pinch of salt. When thoroughly done, peel them cut them in thin round slices; put them--with three ounces of butter, a pinch of salt, pepper and a nutmeg, the juice of a lemon, and a tablespoonful of chopped parsley--in a saucepan on the fire, and, when very hot, serve.
SWEETBREAD PATES
Boil four sweetbreads, and let them become cold; then chop them very fine, add about ten mushrooms, also chopped fine. Mix with these a quarter pound of butter, half a pint of milk, a little flour, pepper, salt, and a little grated nutmeg. Put upon the fire, stir until it begins to thicken, then put in puff-paste that has been prepared, and bake until light brown.
PEAS
Open a can of peas, soak in clear water for half an hour, then put upon the fire in clean water, let them boil up hard, drain well and serve with butter, pepper and salt.
ROAST TURKEY
Clean and prepare a medium sized turkey for roasting. Cut two onions in pieces, and put them in a saucepan with two ounces of butter, and color them slightly. Grate a pound of bread into fine crumbs, add the bread to your onions, the turkey's heart and liver chopped very fine, quarter of a pound of butter, salt, pepper, a pinch of thyme, and mix all well together. Stuff the turkey with this mixture, sew up the opening through which you have introduced the stuffing, and put it to roast, with a little butter on top and a wineglassful of water; roast an hour and a half; strain your liquor in the pan, pour over your turkey, and serve.
CRANBERRY SAUCE
Take one quart of cranberries, pick and wash carefully, put upon the fire with half a teacupful of water, let them stew until thoroughly broken up, then strain and add one pound and a quarter of sugar; put into a mould and turn out when cold.
ROMAN PUNCH
Put in a saucepan on the fire three-quarters of a pound of sugar with three pints of water, boil ten minutes, then put aside to become cold. Put in a freezer, and when nearly frozen, stir into it rapidly a gill of rum and the juice of four lemons. Serve in small glasses.
RICE CROQUETTES
Take one cupful of rice, wash and boil it, and let it get thoroughly cold. Beat up with it one egg, a teaspoonful of sugar and the same of melted butter, salt and a little nutmeg. Work this mixture into the rice, stirring until all is well mixed and the lumps worked out. Make, with floured hands, into oblong rolls about three inches in length, and half an inch in diameter. Coat these thickly with flour, and set them in a cold place until needed. Fry a few at a time in hot lard, rolling them over as they begin to brown to preserve their shape. As each is taken from the fire, put into a colander to drain and dry.
PARISIAN SALAD
Cut in small pieces six cold boiled potatoes, the same quantity of beets, and also of boiled celery--both cold. Mix the yolks of four hard boiled eggs with two tablespoonfuls of anchovy sauce, press through a sieve; add, little by little, four tablespoonfuls of oil, one tablespoonful of mustard, two tablespoonfuls of vinegar, a few tarragon leaves chopped fine, two pinches of salt, two of pepper, and the whites of four hard boiled eggs, cut in pieces, mix all well together, and serve.
CRACKERS AND CHEESE
Place on separate dishes, and serve with the salad.
NESSELRODE PUDDING
Remove the shells from two dozen French chestnuts, which put in a saucepan with a little water, then peel off the skin, and put the chestnuts in a saucepan on the fire with a pint of water and one pound of sugar. Boil them until very soft, then press them through a sieve; the put them in a saucepan with one pint of cream, in which you mix the yolks of four eggs. Just before boiling put your mixture through a sieve, add an ounce of stoned raisins, an ounce of currants, two sherry glasses of sherry wine, and freeze it like ice-cream. When frozen, cut four candied apricots, four candied green gages, half an ounce of citron in small pieces, three ounces of candied cherries; mix them thoroughly into the pudding, which is put into a mould, a thick piece of paper on top, and the cover securely shut down upon it. Put some cracked ice, mixed with two handfuls of rock salt, into a bowl, in the middle of which put your mould, covering it entirely with ice and salt; let it remain two hours, then turn it out of the mould, first dipping it into warm water.
MACAROONS
Put half a pound of almonds in boiling water, remove the skins, then put the almonds in cold water, then put them in the oven to dry. Pound them to a paste, adding the white of an egg; then add a pound and a half of powdered sugar, again pound well, adding the whites of two eggs. Spread on a pan a sheet of white paper, pour the mixture into little rounds somewhat smaller than a fifty cent piece, place them on top of the paper in your pan, about an inch and a half apart. Put them in a gentle oven for twelve minutes, the door of the oven shut; at the end of that time, if they are well colored, remove them from the oven, let them become cold, turn the paper upside down, moisten it with a little water and remove the macaroons.
FRUIT
Arrange grapes, apples, bananas and oranges upon fancy dishes, with gaily colored leaves and ivy branches around them.
COFFEE
Take one quart of boiling water, one even cupful of freshly ground coffee, wet with half a cupful of cold water, white and shell of one egg. Stir into the wet coffee the white and shell, the latter broken up small. Put the mixture into the coffee pot, shake up and down six or seven times hard, to insure thorough incorporation of the ingredients, and pour in the boiling water. Boil steadily twelve minutes, pour in half a cupful of cold water, and remove instantly to the side to settle. Leave it there five minutes; lift and pour off gently the clear coffee. Serve in small cups, and put no sugar in the coffee. Lay, instead, a lump in each saucer, to be used as the drinker likes.
And here are a few more links to put you in a Victorian mood for Christmas!
Victorian Christmas
http://www.victoriana.com/christmas/default.htm
http://www.victoriana.com/christmas/default.htm
Victorian Style Christmas cards
http://www.victorian-via-von.com/greetings/postcards.htm
http://www.victorian-via-von.com/greetings/postcards.htm
Thursday, 22 November 2007
Calm in a time of crises!
I love this clip, from Monty Python's Meaning of Life.
Note how calm the Officers are in a time of crisis, how loyal their soldiers are, and how much they drink before breakfast!
Note how calm the Officers are in a time of crisis, how loyal their soldiers are, and how much they drink before breakfast!
Friday, 16 November 2007
Sandokan revealed!
You may recall the images taken by Mssr Vsanvlak of the aerial conveyance in the employ of the infamous Asian Pirate Sandokanhttp://pauljamesog.blogspot.com/2006/06/asian-pirate-takes-to-air.html
Well, he has also manged to take some rare pics of the man himself, who is Wanted throughout the Empire and by many other nations too. Well done V!
Tuesday, 13 November 2007
VSF Fashions and Accessories
The following outfitters have been brought to my attention.
These reputable establishments have everything for the esteemed Gentleman and discerning VSF gamer.
http://www.gentlemansemporium.com/mens_victorian_outfits.php
http://community.livejournal.com/steamfashion/
These reputable establishments have everything for the esteemed Gentleman and discerning VSF gamer.
http://www.gentlemansemporium.com/mens_victorian_outfits.php
http://community.livejournal.com/steamfashion/
Wednesday, 7 November 2007
Sir Henry Bullshott's Toys
Today I found this great site, which has some fantastic VSF conversions.
My favourites would have to be the Samurai Iron Giants and the Divine Wind Bombers (pictures in the right) in the Japanese Gallery, though all the galleries have great stuff in it.
http://www.displacedminiatures.com/Bullshott/galleries.html
Thursday, 1 November 2007
"Cryptomundians"
Its seems I caused a minor stir by coining this phrase the other day...
In any event, fellow cryptomundians seem happy with the new label!
http://www.cryptomundo.com/cryptozoo-news/cryptomundians/
BTW this is the 3ooth WWS post!
In any event, fellow cryptomundians seem happy with the new label!
http://www.cryptomundo.com/cryptozoo-news/cryptomundians/
BTW this is the 3ooth WWS post!
Monday, 8 October 2007
Moving and Naval Logistics
You may recall that I moved house deeper into the Hindukush earlier this year. Well that campaign is drawing to a close so its time once again to pack up the baggage train and move encampments.
I'll be offline for about a week, but thought I would leave this with you to ponder. I realise that USS Constitution was an American ship, but would guess that things wouldn't have been much different under a different ensign!
On 23 August 1779, the USS Constitution set sail from Boston, loaded with 475 officers and men, 48,600 gallons of water, 74,000 cannon shot, 115,000 pounds of black powder and 79,000 gallons of rum.
Her Mission: to destroy and harass English Shipping
On 6 October, she made Jamaica, took on 826 pounds of flour and 688,300 gallons of rum. Three weeks later, Constitution reached the Azores, where she provisioned with 550 pounds of beef and 300 gallons of Portuguese wine.
On 18 November, she set sail for England where her crew captured and scuttled 12 English merchant vessels and took aboard rum.
By this time, Constitution had run out of shot. Nevertheless, she made her way unarmed up the Firth of Clyde for a night raid. Here, her landing party captured a whiskey distillery, transferred 13,000 gallons aboard and headed for home.
On 20 February 1780, the Constitution arrived in Boston with no cannon shot, no food, no powder, no rum, and no whiskey. She did, however, still carry her crew of 475 officers and men and 18,600 gallons of water.
The arithmetic is quite enlightening:
LOGISTICS LESSON LEARNED: Don’t load up with too much water
I'll be offline for about a week, but thought I would leave this with you to ponder. I realise that USS Constitution was an American ship, but would guess that things wouldn't have been much different under a different ensign!
On 23 August 1779, the USS Constitution set sail from Boston, loaded with 475 officers and men, 48,600 gallons of water, 74,000 cannon shot, 115,000 pounds of black powder and 79,000 gallons of rum.Her Mission: to destroy and harass English Shipping
On 6 October, she made Jamaica, took on 826 pounds of flour and 688,300 gallons of rum. Three weeks later, Constitution reached the Azores, where she provisioned with 550 pounds of beef and 300 gallons of Portuguese wine.
On 18 November, she set sail for England where her crew captured and scuttled 12 English merchant vessels and took aboard rum.
By this time, Constitution had run out of shot. Nevertheless, she made her way unarmed up the Firth of Clyde for a night raid. Here, her landing party captured a whiskey distillery, transferred 13,000 gallons aboard and headed for home.
On 20 February 1780, the Constitution arrived in Boston with no cannon shot, no food, no powder, no rum, and no whiskey. She did, however, still carry her crew of 475 officers and men and 18,600 gallons of water.
The arithmetic is quite enlightening:
- Length of cruise: 181 days
- Booze consumption: 1.26 gallons per man per day (this DOES NOT include the unknown quantity of rum captured from the 12 English merchant vessels in November).
LOGISTICS LESSON LEARNED: Don’t load up with too much water
Monday, 10 September 2007
WANTED: Raygun!
Weta Originals "Miniature Manmelter 3600ZX"
I have been a steadfast fan of Weta Originals products for years and they really helped me out during the Martian cylinder incident a few years ago. They have also helped me out of a bit of bother in boarding actions against the Boche and filthy pirates too, but that is another story for telling over a Brandy or five.
Unfortunately, I missed Weta's recent promotion of their Miniature manmelter 3600ZX (to be fair I AM on the other side 0f the world you know...).
It looks like just the thing that every good Officer should have one! I was wondering if there were any spares around that might be available. I am willing to offer in trade my gilted sword which was gifted to me my the London Times for my exploits in Asia, but that is another story for telling over a glass or three of port.
I have been a steadfast fan of Weta Originals products for years and they really helped me out during the Martian cylinder incident a few years ago. They have also helped me out of a bit of bother in boarding actions against the Boche and filthy pirates too, but that is another story for telling over a Brandy or five.Unfortunately, I missed Weta's recent promotion of their Miniature manmelter 3600ZX (to be fair I AM on the other side 0f the world you know...).
It looks like just the thing that every good Officer should have one! I was wondering if there were any spares around that might be available. I am willing to offer in trade my gilted sword which was gifted to me my the London Times for my exploits in Asia, but that is another story for telling over a glass or three of port.Search your Laborotories!
Search your Armouries!
Let me know!
Seriously, if you have a one spare or available (or know where one is) please let me know and I'd be delighted to make you an offer.
Monday, 3 September 2007
Zeppelins across the Seas
Today's YouTube adventure takes us across the Atlantic in the airship Graf Spee!
Sunday, 2 September 2007
Whats in a name?
I recently regaled Mssr Betts with this tale, who thought it sufficiently caddish and of drawing room interest to post here. He had asked me where the name "Yours in a White Wine Sauce" had come from...
About 15 years ago (good god! I'm really not that old you know) I was playing a Colonial game with a few of the lads. The Zulu war as I recall, with the movie of the same name playing in the background for ambiance purposes. Of course nobody wanted to be the Zulus so we all played British units and had the Fuzzies on some automatic rules. We all played Officer characters leading our own units of stout chaps in redcoats, but could not discuss tactics or anything while we played. Unless of course, a runner figure had first moved around on the battlefield to pass messages, at which time a hand written note could be delivered to the player concerned.
I was in a particularly hairy situation at the head of the column and surrounded by some rather angry locals with spears, when a runner arrived. I was given a note (written by the player who was the "Colonel") inviting me to afternoon tea at the centre of the column. It was signed "Yours in a White Wine Sauce etc" and took me quite by surprise, as that was before rampant silliness became the norm on our wargaming table.
With good Flashman-like courage, my character accepted the invitation and trotted off after handing command over to his Sergeant. Thus he was absent when his troops were completely surrounded and got the chop. The cucumber sandwiches were lovely and crisp though, with not a hint of sogginess.
It turns out that the good 'Colonel' got the idea from an old Monty Python skit where some shipwrecked sailors debate the finer points of cannibalism, leading to a letter of protest from a Naval Officer decrying that cannibalism is not longer an issue in the RN. He signs the letter "Captain B.J. Smethick in a White Wine Sauce with shallots, mushrooms and garlic".
.
So there you have it, I hope you enjoyed the tale.
Its left my throat a little parched though, time for another drink!
Yours in a White Wine Sauce,
Paul
PS You can see the Monty Python skit here- the letter comes in at 3:05
About 15 years ago (good god! I'm really not that old you know) I was playing a Colonial game with a few of the lads. The Zulu war as I recall, with the movie of the same name playing in the background for ambiance purposes. Of course nobody wanted to be the Zulus so we all played British units and had the Fuzzies on some automatic rules. We all played Officer characters leading our own units of stout chaps in redcoats, but could not discuss tactics or anything while we played. Unless of course, a runner figure had first moved around on the battlefield to pass messages, at which time a hand written note could be delivered to the player concerned.
I was in a particularly hairy situation at the head of the column and surrounded by some rather angry locals with spears, when a runner arrived. I was given a note (written by the player who was the "Colonel") inviting me to afternoon tea at the centre of the column. It was signed "Yours in a White Wine Sauce etc" and took me quite by surprise, as that was before rampant silliness became the norm on our wargaming table.With good Flashman-like courage, my character accepted the invitation and trotted off after handing command over to his Sergeant. Thus he was absent when his troops were completely surrounded and got the chop. The cucumber sandwiches were lovely and crisp though, with not a hint of sogginess.
It turns out that the good 'Colonel' got the idea from an old Monty Python skit where some shipwrecked sailors debate the finer points of cannibalism, leading to a letter of protest from a Naval Officer decrying that cannibalism is not longer an issue in the RN. He signs the letter "Captain B.J. Smethick in a White Wine Sauce with shallots, mushrooms and garlic".
.
So there you have it, I hope you enjoyed the tale.
Its left my throat a little parched though, time for another drink!
Yours in a White Wine Sauce,
Paul
PS You can see the Monty Python skit here- the letter comes in at 3:05
Saturday, 1 September 2007
An interview with Dr Steel:- a White Wine Sauce exclusive!
You may recall my recent introduction of a visionary named Dr Phineas Waldolf Steel, which was detailed here:I have been corresponding with the good (yet unstable and unhinged) Doctor and recently requested an email interview in which he would answer some posed questions. To my great pleasure, this dapper gentleman replied:
My dear Tas,
I would be delighted to appear in your blog.
* White Wine Sauce (WWS): What first led you to suspect your own insanity and embrace it as an ideal?
It began long ago with my daily commute to and from a small office while tolerating bumper to bumper traffic. Anyone who accepts such daily punishment certainly has psychological issues. I didn't notice this at the time, of course, and it wasn't until I was officially labeled insane by the medical directors of a psychiatric hospital that I became aware of my mental state.
Many insane people are unaware of their insanity, fortunately I was shown a graph charting my madness so it's all very clear to me now. I have embraced this fact and now utilize my own insanity to forge a new road in my life. Since one's reality is only as real as one perceives it to be, I have decided to become World Emperor.
* What will be the first ten things you do as World Emperor?
First of all I will do a monkey-like dance. Shortly thereafter I shall assemble an elite and talented crew of technicians from across the globe to begin realizing the transformation of this world; something I like to call a world "make-over".
I will then focus my attention on restructuring the educational system, followed by setting up the Neurological Android Research Facility to advance technologies in the department of artificial intelligence. Having tea with Ray Kurzwiel and Zecharia Sitchin would certainly prove to bring upon some interesting ideas, and then I shall oversee the refurbishing of the White House into a delightful, and educational, miniature golf course.
My attention will then be directed towards alternate forms of far more efficient transportation and cleaner food manufacturing. All the while, I shall be constructing giant robots to utilize as defense against the inevitable battle with The Alien Illuminati who will be rather displeased with such advancements. Lastly I would like to present a special puppet show about chinchillas.
* WWS:What is your position on extraterrestrial life and the search for it?
My opinion of extraterrestrial life is one that points to the idea that we, as humans, are the extraterrestrials to begin with. An alien presence has always been here for as long as we have been hitting two rocks together, and their intervening with the hominids on this planet resulted in the mish-mashed society in which we live. I am completely supportive of those who look for extraterrestrial life, though much of what is shown to us through the mass media is only a smokescreen in an attempt to convince us that if anything other than ourselves exists in the universe, that it is only a small microbe and very far away. When in fact, the very powers who control such information are those who came to this planet thousands upon thousands of years ago.
To find the truth, as is in many cases, we must look within...as well as underground.
* WWS: What do you think was God's biggest mistake?
To find the truth, as is in many cases, we must look within...as well as underground.
* WWS: What do you think was God's biggest mistake?
Oh goodness, where to start? Humans have too many design flaws to even begin to list. Though in order to answer this question properly, we must first define "God". It seems to me that God is an idea, perhaps a feeling that there is something bigger than us in the universe. Something which plans and controls all things forever and always. To me, this sounds like a source of life, or energy, rather than a fellow with a white beard and a mean temper. Rather than God making mistakes, it seems that our general perception of God is a mistake in and of itself. As wee humans, our perception of things grander than us has always brought upon awe. As a result our "truth" hungry minds have devised a wide variety of ways to justify all things. As technology appears to be magic to those who do not understand it, humans have also etched tales of immortal gods in the stone of yesterday. Our assumed perception of the gods of antiquity are in fact the distant memories of flawed and power-hungry beings who have little to no respect for the occupants of planet Earth. To this end, many of our control oriented belief systems were established to keep "the monkeys" under control and quiet.
I feel that the idea of God is a good one in that we must maintain a perspective of there being a creative force of energy permeating reality. To become aware of this and to utilize such power is, in my opinion, the only thing really worth doing...
...aside from a monkey-like dance which is pretty fun too.
Sincerely,
~Dr. Phineas Waldolf Steel
I feel that the idea of God is a good one in that we must maintain a perspective of there being a creative force of energy permeating reality. To become aware of this and to utilize such power is, in my opinion, the only thing really worth doing...
...aside from a monkey-like dance which is pretty fun too.
Sincerely,
~Dr. Phineas Waldolf Steel
-------
I would like to thank the good Doctor for donating his valuable time away from his music and world domination plans to answer these questions for Yours in a White Wine Sauce! I would also like to thank him for the use of the publicity photographs used in this article.
Coming soon: Dr Steel Interview, Part 2
or not, depending on how he feels and if the progress of his Toy Army permits
In the meantime, you too can enlist in the Toy Army here:
or you may financially contribute to the good Doctor's campaign for world dominance here:
Tuesday, 28 August 2007
Royal Greenwich Observatory photographs total Lunar Eclipse
Astronomy was a popular and important part of Victorian science, and British astronomers carried telescopes and spectroscopes to remote areas of India, the Great Plains of North America, and islands in the Caribbean and Pacific to watch the sun eclipsed by the moon. Of course escorting these puffed up windbags was an onerous task of any Officer, but it did at least provide an excuse to fish about for a bit of exotic skirt eh?!.
.
Take this chap for instance, a Frog named Jules Janssen. Professor of Science at the University of Paris, and an enthusiastic observer of eclipses. Between his lecturers and his in-depth research in the field of chronophotography, he could be a bit dry.
Take this chap for instance, a Frog named Jules Janssen. Professor of Science at the University of Paris, and an enthusiastic observer of eclipses. Between his lecturers and his in-depth research in the field of chronophotography, he could be a bit dry.
.
Fortunately, Lunar Eclipses are far more convenient and extensive travel is not necessary. Thus we didnt get stuck with the likes of cranky old Janssen today.
.
Indeed this very evening this image was taken from one's own front yard whilst sipping a fine cognac. Appropriate give this week's focus on Astronefs and "Le Voyage dans la Lune"
I looked carefully, but didnt see any Green flashes....
Monday, 27 August 2007
Digs, Nefs and News
I recently met and have enjoyed correspondance with a wonderful chap named Yuri over at the brassgoggles steampunk forum.Like me, he is a bit of a vintage airship fanatic and has kindly sent me a stack of wonderful old photos, such as these.
Thanks very much Yuri, most appreciated!
In other news, today it is two weeks since I added the sitemeter counter, and have continued to be astonished with the number of hits I have received.
In that time have been honoured with 1,200 hits, so thank goos Sirs and Madames, for your continued patronage!
Sunday, 26 August 2007
Zeppelin vs Pterodactyls
It started with this concept poster art, but sadly (...and despite the vast potential this wonderful vision has) it didn't come to fruition. Until now that is....
A brilliant amateur filmaker has concocted this wonderous story of zeppelins, powered air-fighting craft, brave heroes and pterodactyls.
Watch and be amazed!Saturday, 25 August 2007
The tales of Jasper Morello
Back from Astro'neffing in Aether-space, I have discovered this wonderful Steampunk movie made in Australia!:
The Mysterious Geographic Explorations of Jasper Morello
The First Voyage - Jasper Morello and the Lost Airship
This Being the First Voyage of Jasper Morello, Aeronaut of the 3rd Royal Cartographers, and his Journal Recording of the Mysterous Predicament Involving the Lost Airship, Hieronymous. Set in a world of iron dirigibles and steam powered
computers, this gothic horror mystery tells the story of Jasper Morello, a disgraced aerial navigator who flees his Plague-ridden home on a desperate voyage to redeem himself. The chance discovery of an abandoned dirigible leads Jasper through unchartered waters to an island on which lives a terrifying creature that may be the cure for the Plague. The journey back to civilization is filled with horrors but in a shocking climax, Jasper discovers that the greatest horror of all lies within man himself.
Who is Mr. Jasper Morello?
(from the official website)
Navigator, 3rd Royal Cartographers, Difference Engine Operator 2nd Class. Morello’s career was in some doubt after the collision at Weather Station 2C41 in the Lawrencian quarter, and the subsequent loss of a crew member. Re-instated to the Resolution, after pressure was applied by his wife, Mrs. Amelia Morello [surviving daughter of Rear Admiral Balthazar Fortinbras of the Royal Navy] and her society connections. Protest by Captain Griswald has been duly noted.
http://www.madman.com.au/actions/catalogue.do?releaseId=6023&method=view
Or watch it on YouTube here:
The Mysterious Geographic Explorations of Jasper Morello
The First Voyage - Jasper Morello and the Lost Airship
This Being the First Voyage of Jasper Morello, Aeronaut of the 3rd Royal Cartographers, and his Journal Recording of the Mysterous Predicament Involving the Lost Airship, Hieronymous. Set in a world of iron dirigibles and steam powered
computers, this gothic horror mystery tells the story of Jasper Morello, a disgraced aerial navigator who flees his Plague-ridden home on a desperate voyage to redeem himself. The chance discovery of an abandoned dirigible leads Jasper through unchartered waters to an island on which lives a terrifying creature that may be the cure for the Plague. The journey back to civilization is filled with horrors but in a shocking climax, Jasper discovers that the greatest horror of all lies within man himself.Who is Mr. Jasper Morello?
(from the official website)
Navigator, 3rd Royal Cartographers, Difference Engine Operator 2nd Class. Morello’s career was in some doubt after the collision at Weather Station 2C41 in the Lawrencian quarter, and the subsequent loss of a crew member. Re-instated to the Resolution, after pressure was applied by his wife, Mrs. Amelia Morello [surviving daughter of Rear Admiral Balthazar Fortinbras of the Royal Navy] and her society connections. Protest by Captain Griswald has been duly noted.
Read more about Jasper here:
http://www.jaspermorello.com/gazette/
http://www.madman.com.au/actions/catalogue.do?releaseId=6023&method=view
Or watch it on YouTube here:
Thursday, 23 August 2007
Around the World in 80 days?
Unlike Fineas Fogg (who took 80 days), it seems that people have enjoyed visiting the old White Wine Sauce from around the globe in the last 2 weeks.
To that end I have added a CustrMap which records the origin of visitors and makes for intriguing perusal. You can find it at the bottom of the left hand frame, but here is another direct link to it. It gets updated every so often depending on the rate of visitors here.
http://www3.clustrmaps.com/counter/maps.php?url=http://pauljamesog.blogspot.com/
Anyway, have a look and compare the map to the other places in the furthest flung corners of the Empire you may have visited, accompanied by a glass of the regionally brewed heart starter and a local lovely!
To that end I have added a CustrMap which records the origin of visitors and makes for intriguing perusal. You can find it at the bottom of the left hand frame, but here is another direct link to it. It gets updated every so often depending on the rate of visitors here.
http://www3.clustrmaps.com/counter/maps.php?url=http://pauljamesog.blogspot.com/
Anyway, have a look and compare the map to the other places in the furthest flung corners of the Empire you may have visited, accompanied by a glass of the regionally brewed heart starter and a local lovely!
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An exploration of debauchery, vice and other reasons to be a man!
