Friday, March 30, 2012

White Dwarf 388 - The Big Paint Issue

Well love 'em or ignore them when GW takes a turn in direction there's likely to be a fair bit of interest generated in hobby stores around the world. The cover of this months White Dwarf magazine has a big Empire splash but really its all about the paints.


The Empire gets 31 pages as they get a new Warhammer army book and a slew of new models in Finecast resin and plastic.

Warhammer also gets the final part of the Civil War Expansion with Empire, Dwarves and Skaven.
The new Empire Warrior Priest in this shot looks awfully familiar.
The latest incarnation of the Citadel paint line which has blown out to 140+ paints including the technical paints gets 28 pages with lots of how to pictures. There is also a big tasty 40K Space Wolves how to put together and paint article which runs to about 8 pages.



Interestingly they also announce the release of ten transfer / decal sheets for very specific Space Marine forces in the Warhammer 40,000 universe. Forgeworld has similar products but GW has not done something like this yet for general release. Warhammer 40K has another insert in the shape of a 10 page Battle Missions expansion.


LOTR gets a passing mention with the second article on four blokes buying, painting and gaming the system.
Warhammer 40000 Space Wolf painting guide in White Dwarf 388.
And the usual extra ads and shop / club locators.

But really it's all about the paints.

Thursday, March 29, 2012

Poaching an egg

1. if your egg is not kept at room temperature allow it to get to room temp.
2. get clean fresh water in a smallish pot for one egg, a dash of white vinegar and a pinch of salt to the boil, reduce to simmer, you want it just ticking over with steady bubbles coming to the surface 
3. sit toast in the toaster, not on yet
4. swirl the water with a spoon so its going around when the egg goes in
5. break your egg into the water placing it in as close to the surface as possible
6. toast down
7. when the toast comes up, egg should be done to soft medium
8. scoop the egg out with a slotted implement, drain
9. serve
10. repeat