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"King Groy" rewrite update

I have now killed more babies than King Herod. Just about all my pet set pieces from the original are gone, crushed under the heels of plot and characterisation. This is, on the whole, a good thing, and new set piece scenes will grow organically out of the plot and the characters.
Adam Cuerden, of this blog and the webcomic Dangerous and Fluffy is now well-established as the guy who gets to proofread every word of script even in its rawest versions. Since he is currently demolishing the execrable Hogwarts Exposed Harry Potter fanfic on the fan community The HMS STFU (and has already dealt with the far worse Rose Potter series), he knows how to deal with leg-gnawingly awful stuff and should be able to handle the worst that I can throw at him.
I have progressed to the bit where the Rogues are in the dungeon - a variant of that sequence was in the original but just about every detail has been changed including the specific groupings of who has and hasn't been jailed. I have tried to give all sequences more of a sense of location as I've been trying to do since 2002 with the web-era storylines. In doing so, I have cannibalised the abbey setting from the unpublished story Beards which I no longer have any intention of putting online.
I've hit upon the first bit where some offline research was necessary. Rather than recycle my old ideas about inns, I've been trying to find some information on what medieval inns were actually like. Google and Wikipedia were unhelpful, so I went to the library and scanned the history section for social histories of travel and hospitality. I found little, but there was one book with a good chapter on inns in the Early Modern Era which I can sort of extrapolate from. The writer made the point that inns should not look third-worldish - that while the appearance of backwardness creeps in quickly in manufacturing once one goes back beyond the Industrial Revolution (and by the way, I know quite a few people who would disagree with that), the service industry in historical times would be similar to that in our own time. This basically means that while there may be lower standards of food, hygiene and service, or not, depending on the exact time and location, there would be the recognition that food, hygiene and service distinguish good inns from bad ones. No comical "everyone sleeps in the same bed and swills dinner from a trough" then. Suits me quite well, actually.


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