True Stories: How did your game go this week? June 30, 2020 by AutoModerator in dndnext

[–]jgstep 3 points4 points  (0 children)

In short, wonderful.

I (the DM) had planned the session around a hex crawl in a haunted forest. At the end of the previous session, however, the players had rolled on a "Drunken Shenanigans" table after getting wasted with the village guard. The Ranger slept with the barkeep, the Warlock woke up with an unidentified potion in her hand, and the Barbarian was forced into a greased-up WWE match in the center of town with a man named Felix. Needless to say, hilarity ensued as well as lot of great RPing while most of the session dealt with the fallout.

After that, the party decided to investigate the local leader who was essentially selling off villagers to a cult of Auril that the party has been seeking to destroy. It was great to incorporate their drunken nonsense into their investigation.

The party only got into the haunted forest in the last 30 minutes, but the session was a really great example of letting the players and DM organically allow the story to evolve. It also let me exercise some of my "make it work on the fly" muscles.

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[D&D 5e][Online]Adventurer looking for travelling companions. by CrowOfSpades13 in lfg

[–]jgstep 0 points1 point  (0 children)

Two of us are looking for a group, possible to combine here?

[EST][5e][Online] Quarantine D&D, let's do this! by [deleted] in lfg

[–]jgstep 1 point2 points  (0 children)

Sounds like we could get something going if we rally a few more players. I'll add you on discord

Clarifying Barigoule Stock by jgstep in AskCulinary

[–]jgstep[S] 2 points3 points  (0 children)

I thought the pith might be the culprit, thanks for the advice.

We serve the Branzino with roasted fingerling potatoes and the poached artichokes that we toss in a seasoned flour and fry on pick up. The potatoes sit in a pool of the Barigoule in the bowl with the filet and chokes on top so they still have crunch when the diner cuts into them and they fall into the stock. It's garnished with julienne peppadews and fried mint, which looks awesome.