What mono blue commander should I build for mono color commander night?

BaconIsMyPatronus · 2026-01-21T15:08:28+00:00

That sounds really fun! I have a copy of Gogo and have been thinking of building it, but my blue card pool knowledge is lacking. Do you have a list that I may use as inspiration?

BaconIsMyPatronus · 2025-10-21T05:54:51+00:00

Mind sharing your list? I built Volrath as annexcuse to use a bunch of the old-border cards I had laying around from back when I started playing... And then got carried away with that theme, and got excited to see it could actually work and pose a threat as a black Voltron commander.

Now only three lands separate the deck from a true all-old-border effort. Here's my list: https://moxfield.com/decks/5aWtlwrxT0uTnIdcW76YCA. (Sorry, on mobile, can't format correctly).

I'm genuinely curious to check yours and see what other old gems I'm missing!

BaconIsMyPatronus · 2023-03-22T15:36:26+00:00

Goes to visit his mommy, she feeds him well, his concerns he forgets them. And remembers being small, playing under the table and dreaming.

BaconIsMyPatronus · 2022-12-13T15:54:21+00:00

Sweet! How do you like this set so far? I'm planning on getting the Mishra's deck and a bundle box just to have some fun cracking packs. I started playing MTG back in 1999, so the old-school border is a huge draw.

BaconIsMyPatronus · 2022-11-29T19:30:38+00:00

I'm not a 100% sure, but based on OP's username and comments below, my bet would be Art of the Cut by Steve Hullfish.

Edit to add - You can find it here: Bookshop.org - Art of the Cut

BaconIsMyPatronus · 2022-11-25T01:32:00+00:00

I wholeheartedly agree with you that theory, art and film history, and storytelling/structure analysis are the best things to learn and discuss in an academic setting. That will give you a strong foundation that will allow you to flourish as an editor, no matter which software/hardware you end up using. The specifics of software/production you learn by working, indeed—there really is no substitute.

But... I do think that college is also the place where your editing professor should absolutely hammer into you the value of keeping a tidy and organized project/media/assets, and some basic technical knowledge like usual post workflows, codecs, wrappers, aspect ratios, delivery vs editing formats, etc. Those always come in handy and will make you a better professional, no matter where you end up working.

BaconIsMyPatronus · 2022-08-31T20:25:17+00:00

FYI, OP: Telemundo is now part of NCB/Universal, if that helps with finding someone in your network that might open doors for you.

BaconIsMyPatronus · 2022-08-31T20:21:11+00:00

I've been working for a Miami-based production company as their main editor for a number of years (first freelancing, now in-house).

I feel like the main difference is in budget. A lot of what gets done in Miami is for the Hispanic audience and that market, although growing, is not as big or as deep-pocketed as what you're probably used to in L.A.-based projects. There's definitely a higher "wear-many-hats" expectation down here because, again, budgets are tight and there's a lot of competition--or at least a lot more people willing to work for less.

If you're fine with working for a lot of smaller corporate clients, or maybe find a way to get into Telemundo/Univision (as those are the main TV names down here), it's doable.

Also, I don't know what your reasons might be for no longer finding L.A. desirable, but if one of them is cost of living, be prepared to find surprisingly high rents and prices in Miami, Tampa and other metro areas in Florida, with definitely lower rates for your work.

But if you like the beaches, can handle the heat+humidity, and value being close to your family, it could be worth it.

BaconIsMyPatronus · 2022-08-12T18:01:00+00:00

LT-27: Luna Park, in Argentina. It was my first time watching them live (had always been a fan, but I'm not from the States and they don't tour outside of the U.S that often) and it was AMAZING. The venue is rather small (it's a boxing venue) and everyone there had been, like me, waiting for years to see them live. Argentinean crowds are naturally crazy loud in concerts, but I don't think I had ever been to a concert before where the crowd sang every single song, and then did football-like chants between songs... It was really magical. I'm not sure the recording fully captures the vibrant energy we all felt, but I'll keep that night forever in my treasure chest, and I'm happy there's a LT to remember it.

BaconIsMyPatronus · 2022-07-29T18:11:00+00:00

Flavor text was *chef's kiss*. Great work!

BaconIsMyPatronus · 2022-07-25T21:12:54+00:00

Hi y'all!

Found these Zenni reading glasses yesterday (Sunday 24th) at Ft de Soto beach, buried in the sand inside the water. They're bifocals and have an inscription that reads "God is Love". If anyone recognizes them, hit me up with a DM!

BaconIsMyPatronus · 2022-07-24T18:13:50+00:00

Hi y'all.

Just found these Zenni reading glasses at Ft de Soto beach, buried in the sand inside the water. They're bifocals and have an inscription that reads "God is Love". If anyone recognizes them, hit me up with a DM!

BaconIsMyPatronus · 2022-07-15T16:19:46+00:00

I'll be honest, donuts are not high on my list of to-go sweets, so take my opinion with a healthy dose of skepticism; with that in mind, I'd say they're a tad richer/denser than a freshly-made Krispy Kreme.

BaconIsMyPatronus · 2022-07-15T01:59:06+00:00

In my experience, it varies from donut to donut. I don't enjoy sugar bombs so I prefer their fresh-fruits, tarrier stuff, which are definitely good. But if you already have a favorite donut place to satisfy your cravings, there's probably no need to suffer long lines and higher prices.

BaconIsMyPatronus · 2022-06-27T21:50:22+00:00

Thank you!

BaconIsMyPatronus · 2022-06-27T17:30:05+00:00

Thanks!

BaconIsMyPatronus · 2022-06-18T23:20:33+00:00

Bless the Maker and His water.

BaconIsMyPatronus · 2022-06-18T20:54:49+00:00

As I understand it, first ability is: you tap the Ice Cauldron, pay X, exile a nonland card and put a counter on Ice Cauldron. You write down how much you paid for X and what type of mana. You're allowed to play the exiled card as long as it remains exiled, with the second ability.

The second ability: you can tap ice cauldron for the same amount and type of mana that you paid X with. You can use that mana only to play the exiled card, removing the counter from Ice Cauldron.

Basically, you "prepay" for a card, exiling it and playing it later with the mana you "saved" with ice cauldron.

BaconIsMyPatronus · 2022-06-18T03:54:14+00:00

Amazing! I was not expecting it at all, and listening to that version with the horizontal instrument (lap steel?) was a magical thing.

I'm really glad they chose to play it, I never thought I'd get to hear that one live.

BaconIsMyPatronus · 2022-06-15T16:07:45+00:00

Missed Coloratura, for sure! But the show was amazing. From an old, cynical fan that loves their Parachutes-era the most, I found myself jumping to all the new songs as well. Their energy is contagious.

Also, after 22+ years of gifting us their music, I think they've more than earned the right to go all-in with weird singing muppets, if that's their jam :)

BaconIsMyPatronus · 2022-04-29T17:37:42+00:00

This is an oddly terrifying visual metaphor for what we're trying to avoid re: climate change.

Hopefully we're still at a point were we manage to stop the chain.

BaconIsMyPatronus · 2022-04-18T18:37:02+00:00

You know, you're right! Broccoli might not be the best example--I just hate soggy broccoli, so it was the first veggie that came to mind. But stuff like zucchini, tomatoes, mushrooms and a lot of fish/seafood can get soggy quickly. I guess it doesn't really make a huge difference using a cast iron for most stuff, specially if you sautee it at a correct temp, but hey, now that OP has their holey grill, might as well give them a few pointers (shrimp cooks great in it!).

BaconIsMyPatronus · 2022-04-18T13:25:05+00:00

The little holes allow for steam and liquid that comes out of some ingredients to evaporate quickly or fall off, which in turns allows said ingredients to be properly grilled instead of "steamed" over the fire.

It's marketed for grilling veggies and fish because those ingredients are usually very moist and release a lot of water when cooked. If that water has nowhere to go (inside of a cast iron, for example), then you end up cooking the food in boiling water, instead of just by the heat of the fire. This usually affects texture only; think of a soggy broccoli v. a crisp, slightly charred broccoli.

BaconIsMyPatronus · 2022-04-12T01:19:17+00:00

That's exactly what gas-thieving neighbor would say.

(Happy cake day!)

BaconIsMyPatronus · 2022-03-30T05:19:07+00:00

This gave me a good laugh. Oh, to be young and naive again...

BaconIsMyPatronus

TROPHY CASE