M is for Mikelmerck, Malfi and Meringue failure

M

Mikelmerck

New followers may not be aware of this, but I've been tatting about with an RPG setting for a while now.  It's been in abeyance lately due to having to be in shows and direct stuff, but there's a fair bit of material to be found on this vanity project already.

Mikelmerck is a fantasy Yorkshire turned up to 11.  For a selection of Mikelmerkian posts, take a look here.  Chris over at Bladesharp also has a couple of great Mikelmerkian entries which are well worth a look.  Although I'm not a mechanics bunny, I have been using Swords and Wizardry stats for the few bits that have such things.  Part of me would rather not use any stats at all, but the gamer-side rebels at having no numbers.

As is probably obvious, I'm a lot less interested in working out the mechanics than I am in the crossover between real and imagined myth.  It has been enormous fun and I'm semi-planning to see if I can do a test run with some of this material.  Possibly on G+, possibly just by good old-fashioned email.

None of this can happen until I've got Duchess of Malfi  out of the way.  This possibly overly-ambitious Youth Theatre production hits the stage in four weeks which is a petrifying thought.  We're pretty close to OK on it, but there is still a genuine knife-edge terror about the whole project.  Getting Webster's language sorted has been a huge issue and despite the numerous cuts, it's still one heck of a long play.  I am currently crossing my fingers and hoping the cast have the same sense of urgency that I do and have spent the Easter holiday constructively (i.e. making sure they know it).

On another issue entirely, I woke this morning to find the kitchen floor looking as though it had been hit by a polystyrene explosion.  Closer inspection revealed that someone had tried to eat one of my failed meringues and suffered the consquences.

Unfailed meringues

I made a batch for our Easter party last weekend and didn't beat the eggwhites long enough.  The results are explosive and not particularly edible as they turned into very hard biscuits of crystalline property.  I made a second batch which worked just fine, but my record with meringues is variable.  Either they are a howling success or they go drastically wrong.  No middle ground here.  I don't eat the things.   Egg white and sugar?  I ask you.  Why is that even a food?.

Even so, this particular failure is still better than my all time best failure when I made a superb batch of impeccable looking meringues only to discover that I had used salt instead of sugar.  Or rather I didn't discover it, but some pavlova lovers did.  Gastronomic treats of our time.

The lesson?  When re-using containers remember to label them properly.