More looking.

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I went with Batman Arkham Knight, and a lot of free dlc content.  I like that.  Enough that I bought a few, precursory, for pay content.  Look, tit for tat.  Not sure... I will like the game.  I had started it before.  But was not up to the immediate fast pace and steep learning curve.

In the game, to start, combat is easy enough.  But you have to learn to glide, use devices for travel and combat, learn to drive, and more.  It's... a bit much.  Especially since I hate driving games and driving aspects of games (when they are made artificially difficult... which this game is, at the start).  Usually, as you gain skills, earn points to spend on those, and experience, it can get easier.  As well, I think the game... simplifies over time.

The first time I tried to play it, I just wasn't in shape to learn, didn't have the patience for the challenge, and else.  I'm playing on easy, and... well... that doesn't really affect driving, or other aspects of the game.

This time?  Maybe.  After learning a bit in Spiderman, while it doesn't carry over, the capacity to learn does, to a degree.  So... I have a game to play.  I just couldn't tinker along at a snails pace on the other game.  That was just so dry!  This might be too much.  Will see.  May tinker with the dlc.  Though I am finding that dlc is often made insanely difficult, and terribly annoying, of late.  We'll see about this game.

Ah, and the chicken.  I dried it.  Set it for a bit, then forgot it.  I just got it spiced, herbed, and wrapped.  I never did turn on the oven, so that is now on.  I'll give it an half hour, then put the package in.  Give the whole an half hour.  Then, pull it.  Let most of it cool, and go from there.  Though I may pull one out, and put it back in, to finish.  Having a chicken meal as well today.  Loverly.

The order for dairy has been confirmed.  I'm excited to see what can be done tomorrow.  Whole raw mild kefir is for a few days out, but will be happening soon enough.  But with an half gallon of kefir, one gallon of milk, a quart of cream, and a quart of cultured buttermilk?  I'm going to make a wonderful mess this next week.  Creme fraiche of several sorts.  I'll be grading them, as they cure.  See which really turns out the best, which lasts the longest.  Which is better on, or in, what.

Why creme fraiche?  It holds up in stews and soups, and other heated applications.  Plus, it has a slightly higher fat content.  More, when fermented, the low lactose becomes even lower, down to nothing really.  Now, it isn't quite as tangy as sour cream.  But... that I can, mostly, handle.  And, I might, over time, be able to age it to a stronger sour taste?  That is why.  Well, and the sheer joy of turning real food into other real, and haute cuisine elements.  It's... not being fancy, more artistic, and scientific.  Or... that's my story.

Oh... I think the oven just let me know it is up to heat.  No reason to wait longer.  I'll get the chicken in, and go from there.  It's... not a bad day.  Later.