A new force is now in place to confront the forces of Todos Santos. I finished up the grenadier company of my Spencer Smith regiment. We had a weather front move through here that dropped the temperatures down into the 20s and brought snow to the city. That would not be bad except for the fact that the city gets snow so infrequently that we have no snow removal equipment. There was no going out, therefore. Since it was cold and my heater in the workshed doesn't handle temps well below 30 deg Fahrenheit, instead of going out to the shed and working on terrain, I opted to stay indoors and paint.

The company consists of 16 rank and file, an officer (not present), a drummer (not present), and a senior NCO (the figure on the front right of the company) denoted by stripes on the right sleeve.

I'm working on a name and history for the regiment. My initial impulse was to establish this regiment as being drawn from the ranks of the Académie Gastronomique of Freedonia. Known as the Regiment de l'Académie Gastronomique the rank and file consists of dropouts from the ranks of Freedonia's finest chefs. During the siege of Mayonne, the Regiment distinguished itself by pouring vats of boiling chocolate on attacking forces, a maneuver known in books on tactics as "The Fondue." This part of the siege has become known as the Mayonnaise Miracle.

The other option was to refer to them as the Regiment der Kriegakademieköche. Roughly translated from German this means the regiment of war academy cooks. Somehow it doesn't have the same ring in German as it does in French. Later this week, I'll get the entire regiment out for a parade and photo before starting on my RSM regiment. But for now, you can take a peek at my version of a page from Funcken's works! (Thanks again to David from Not By Appointment for the template and Steve Mirvin at the Bishopric of Uber Gruntshuffen for the tecnique of painting the template!)

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