Episode 426 - Four Corners
Release Date: August 28, 2023
Running Time: 130 min
Four Corners is a puzzle hunt in a phone booth.
The game poses three puzzles to each of its players. Can you create patterns of matching symbols to meet your goals? You and your opponents will fill an increasingly crowded common board with an ever-changing array of tiles, rotating and shifting them - creating opportunities for some and challenges for others.
Listen in to explore Four Corners and learn why we think its sneaky sideways tactics are most certainly Major Fun.
ALSO IN THIS EPISODE...
We also take a trip on the TARDIS to learn about another game that is bigger on the inside.
Designer: Ray Wehrs
Artist: Lazarus Chernik, Peggi Wolfe
Publisher: Calliope Games | BGG Entry
1-6 players 30 min ages 8+ MSRP $40
Time to teach/learn: 3-4 minutes
Biblios | BGG Entry
Doug | Recipe: Marinated Cucumber Salad Game: Point Salad
Marc | Recipe: Chicken Paprikash | Game: Ahau
Recipe: Chicken Paprikash
6 skinless boneless chicken breasts, cut into small pieces
2 tsp Hungarian paprika
3 tbsp cooking oil
1 c chopped onion
3 cloves garlic
1 c halved cherry tomatoes
5 tsp salt
1/2 tsp pepper
10.75 oz can cream of chicken soup
8 oz sour cream
1/4 c milk
Sprinkle chicken with 1 tsp paprika.
In a large skillet, heat 2 tbsp oil over medium-high heat. Add chicken; reduce heat to medium. Cook for 8-12 min until chicken is no longer pink, browning evenly. Remove chicken from skillet and cover to keep warm.
In the same skillet, heat remaining 1 tbsp oil ove rmedium-high heat. Add onion and cook until tender (5-6 min)
In a small bowl, combine soup, sour cream, milk, garlic, tomatoes and remaining paprika. Add to onion cooking in the skillet and stir until thoroughly heated through. Return chicken to pan and let simmer for a few minutes before serving.
Paco | Recipe: Zucchini Sorbet | Game: Yogi Guru
Recipe: Zucchini Sorbet
Dice the courgette into medium size dice, about ½ inch would do and freeze them for 12 to 24 hours. We want them rock solid.
Grate the zest of the lemmons. Just the yellow bit, without reaching the white area
Put the sugar in a food processor and add the lemon zest. Blend everything at full power for about 10 seconds until you get a nicely scented fine sugar powder.
Peel the lemons and separate the pulp from the skin. Get rid of the pips. They taste horrible.
Add the courgette and lemon pulp to the food processor with the sugar and blend at full power for 10 seconds.
Open the processor, with a spatula push all the incredients to the bottom and blend at full power once more.
Repeat the operation as many times as you need to get a smooth but ice-creamy consistency. This will depend on the power of your processor.
Serve and enjoy (and you will enjoy… trust me. This recipe is a cracker!)
Apropos of Nothing
Apropos of Nothing
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