Quest Kick has a Kickstarter Campaign

Hey DMs, GMs and Tabletop/RPG Game Supporters, the Quest Kick app has started a Kickstarter campaign.

Check out the campaign at www.questkick.com/ks-share. Click the first two options to share on Facebook and Twitter. Share and help promote the campaign even if you don't plan to pledge. It's free and easy to do just that much.

Then click on the third option. You'll have the option to pledge on the campaign homepage. They'll accept pledges as low as $1. Higher amounts will get you rewards, though.

Should you not be able to pledge anything, still watch the video and look over the campaign page. The app will have some great features. Down the road, you could also get yourself a copy for a game you're running. Maybe seeing it just this once will help you in the future, near or far.

Go. Learn. Support.

LINKS OF NOTE:

• Quest Kick
• Kickstarter
• Quest Kick Kickstarter Campaign Share Page
• Facebook
• Twitter

Dumb Mistake Taught Me More About Baking Pie Crust

Something dumb I did revealed the importance of moisture in pie crust. It happened a couple weeks ago, before I used gluten in dough.

For lunch at work, I heated up some pie in a microwave. I had used either whole wheat flour or garbanzo bean flour with coconut oil for crust. Eating a whole piece at one sitting had gotten difficult. I had taken to keeping leftovers. If leftovers looked sparse, I would just add more pie for the next lunch.

My pie usually goes pop in the microwave. Many things go pop in the microwave. I thought nothing of it.

Ten minutes after lunch, co-workers closer to the lunch room commented about burnt popcorn and asked me if I had burnt anything. Other people in our building often makes microwave popcorn.

Nothing about the pie struck me as burnt. Maybe dry, but not burnt. I said my lunch didn't have anything to do with it. The other company probably just burnt the popcorn. It made more sense. I didn't remember anything about me burning the pie.

So. . .turns out I burnt my pie. Pungent burnt scent permeated the back half of the office. The strongest of it came from the microwave. It wouldn't go away for the rest of the day. I had no choice except conclude the pie got burnt.

Liquid bubbles and boils around the edges of my gluten pies in the oven. Seeing that, I saw an unanticipated way that gluten behaves. It retains moisture when cool. Definitely a useful characteristic to keep in mind. Good to know for using microwaves in the future. Dry stuff burns in the microwave.

Also useful to know of a desired characteristic for two uses:

• To use for gluten-free cooking and baking
• To adjust the recipe for texture

It will be interesting to see what I can do with this information and understanding.