Zephaniah W Nash

I tend to come in late and reply to a point from farther back, but that's what life in the West will do to you. Okay, that sounded good, anyway... *L* Anyway... I agree with this in principle, but it's something I don't often get to play out in reality. I generally run into time constraints, where you have to jump right into the "good stuff," as it were. Even then, I only think that the idea of feeling out one's opponent would be context-specific. In a duel, sure, you would have time to make a few testing attacks, just to see what would happen. In a boarding action, I would think hesitation would be fatal. Still, agreeing with the overall point, just pointing out where it might not be appropriate or workable.

So the html took a whole lot less time than I thought... Starts with footwork, links at bottom to thrusts, then parries. I greatly appreciate any input, criticism, gut-laughter, whatever... The beginnings of my combat information.

Aye, ask ten different people how they fight or choreograph, and ye'll get thirteen different answers. I've seen the same simple move given at least three different names, I guess just because they can... Myself, I try to simplify as much as possible, as most of those I work with have very little experience. For instance, when I call for a "high right thrust," I mean a thrust, shoulder-height, off-target to the right from the attacker's point of view. That might be overly-simple for some, or not descriptive enough for others. But, I do define it all well ahead of time, so everyone I work with does know what I mean. I guess that's what them pictures are made for -- and I might even get my booklet put together if I could get the pictures taken... If I get the time over the coming weekend -- and if anyone is interested -- I'll put what notes and such I do have up online for use of Pub-folk, constructive criticism, etc.

Anyone interested in stage combat that hasn't read 'em, I suggest Swashbuckling by Richard Lane and Actors on Guard by Dale Anthony Girard. They both have more information than the casual combatant would ever use, but they go from a general overview to very easily followed specifics. They may even both still be available. I do a bit of teaching here and there, and have done the same that has been mentioned here, boiled things down to a couple of dozen basic moves, which can be expanded upon in the choreography. At one point, I had even started trying to put them together into a small book or online resource or somesuch, but as usual, something came along to distract me... Maybe I'll have to start that project back up... There's a very short video of my better half and myself swinging steel here. It's close to the bottom of that page. I really need to get some longer, better video made -- perhaps over the holiday, if we all stay sober long enough...

There was a holiday feat...? A backflip or sommat, perhaps? Any concern hereabouts over a loss of venison is uncalled for. I usually have to elbow 'em out of the way to get to work in the morning -- and I ain't talking just about them that I've raised. More deer about this year than even I could cook up, even if I did have a mind to cook quite that much. And for them what prefer pork, we're beset with wild pigs these days. I could use a troop of actual Buccaneers to help clear 'em out a mite...

A surprise of a drink, is it...? What would be surprising is to find anyone hereabouts without a drink right now. It's fortified mead this afternoon, personally. A bit of mead with some rum to give it kick. Erm, more kick. And the deer is fine, Rumba -- she had her persimmons for Christmas breakfast and then went back to tease all the bucks she is...

I don't think I've posted since the Pub is back up, though I have been through now and then reading through the posts. I've mostly been over at the Tavern. For them what knew me before, ahoy again. For them what didn't... Well, good to meet ye. Oh, and happy holidays and stuff.

I will almost definitely try the purely apple version -- assuming this one turns out well. Not a huge fan of the type of grapes usually in the grape juice concentrates, but I did think that the first batch should follow the instructions a little bit. Thanks for the tea bag suggestion -- there's no way I'd have come up with that one on my own.

My cyser seems to be coming along well -- and I am using the balloon method. It seems to be fermenting along just fine. I went with grape to go along with the apple juice, so I'll have a taste-test to share... um... sometime or other.

Well, that's it... Off to the store for cyser makings. You people are just trying to get me drunk, albeit over a very long time period!

Thanks for those links -- I'm definitely going to have to try the watermelon-peach.

We're even then on inspiration. I can't get fresh blueberries right now, but when I can... The watermelons are coming along nicely, though. Hmmm...

Thanks for the advice, Michael... At least now I know the chilling wasn't a fluke -- and I'll have to make room in the fridge. No other way to chill anything in Texas in July. And I'll likely have to chase down a copy of that book, as well!

I'll take your word on the time required, Mister Bagley, but if this stuff gets much better than what I'm drinking right now, I'm a-gonna be in quite some trouble... A side-by-side taste-test leaves me preferring mine over Chaucer's (the only buyable stuff in my area that I've found), though I'll still admit mine needs at least a bit more aging. Oddly enough, a small (maybe three or four cup) sample I put in the fridge so I could taste it cold cleared up in about a week, while the rest of that particular batch was still a bit cloudy and has the yeast-y aftertaste. I've got the rest of that batch settling in the fridge now to see if it was a fluke. Our plan now is to make at least two batches at any given time. Drink one as soon as it's nicely cleared, and leave the other until we really, really need it. And I will, of course, have some with me of the best available, any time I make any event.

I definitely went cheap and easy -- in the mead-making, at any rate. I think it ended up costing us about $8 a batch, and most of that was the honey. We already had balloons, yeast, and oranges on-hand. A lot cheaper than buying Chaucer's at $12 a bottle, and just as good in my opinion. We have considered going in for all the fancy expensive mead-making stuff, but so far, this is good enough for our own use. One gallon ready, another two on the shelf should keep us going 'til another batch gets done, or we have company, whichever comes first. I couldn't tell you what the alcohol content is, but I think it could easily sneak up on you if you ain't careful...