Still Here.

Pisse? In le pantalons???

Orikan doesn’t have a soul. Orikan, like every Necron, lacks 40k’s psychic-based definition of a soul. His soul was candidly destroyed by the biotransference. This is not remotely in question.

When he turns himself into a C’tan-like energy being, he attains a separated out, C’tan-like perspective of time, reality, context. When he talks about how he feels, and about shadow-souls, and the scope of what’s happening, it’s through the lens of something that is akin to a C’tan and is functionally not Orikan.

So no, he doesn’t have a soul, he doesn’t regain a soul while he’s an energy monster. The writing is simply elaborating on what it feels like to Orikan while he’s an energy monster. Half point of Orikan’s “ascension” was underlining that it made him, and would make the Necrons, into something unpleasant and ultimately alien. They wouldn’t be them anymore. It wouldn’t fix them.

despite taking many creative liberties to make this as easy for myself as possible, this one page comic has still taken a week. with 5 days of procrastinating in the middle

anyways, go read The Infinite and The Divine. I go and sleep finally.

2-YEAR CHEDDAR

from GRAFTON VILLAGE

I usually try to review cheeses virginally - that is, ones that I’ve never had before. In this case, this is a cheddar I’ve had many times before. But I couldn’t leave it off the blog, what with its obvious appeal to leather and rubber fetishists.

As far as cheddars go, Grafton’s 2-year aged isn’t going to shock you. It’s mild, light on the salt, with a slightly sweet and grassy flavour. It’s got a nice texture. It’s dense, more moist than I expected, and smooth.

So what is the deal with the gummi suit on this cheese anyway? Well, cheese has obviously been around a lot longer than fridges. Fresh cheeses like mozzarella are too moist to last very long outside of a cold place (bacteria and fungi do so love damp places), though I don’t think anyone was too mad about eating that stuff quickly. But cheeses that have been aged (and dried) more have some more preservation options, which is where cheese wax comes in. The wax is a physical barrier, stopping fungal spores from landing, and also blocks moisture and air, making the cheese a pretty unfriendly place to grow. Even drier cheeses can be bandaged in cheesecloth and then slathered in lard to preserve them while allowing some ventilation.

A Japanese carved ivory banana, meiji period (1868-1912).

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