Desktop and web remained free, but I charged for iOS and to remove ads on Android. After adding 2 expansions, 12 languages, and supporting over 150,000 users, I felt it was reasonable to be compensated to continue the effort. I built it for fun and gave it away free for more than a year. It wasn't a concern since I didn't intend to sell the app. When I built the app I used assets that Isaac Childres, the Gloomhaven author, provided without licensing terms. These are factual accounts of the events, not opinions. I feel that I owe it to my users to explain why the app is now gone. Users who previously purchased the app may continue to use it. The app has been removed from the Apple and Google app stores. All distribution of the app is now prohibited, including any modified versions of the app. Join me in meeting the donkey, again, for the first time.Gloomhaven Helper is no longer available. And what would we do without donkey’s milk anyway? That kind of action might render them sterile. They can’t settle for a mare or a stallion to reproduce. Donkeys are stubborn as the result of self preservation. An ass is another word for donkey, of course, but the name is less common because of its negative connotations. There is a connection, however, between the words ‘jackass’ and ‘stubborn’. It’s not clear if there is connection between burrata and burro. B urro is the Spanish word for feral donkeys. She is usually pregnant for 11-14 months (poor thing) and generally carries just one foal. Mules, on the other hand, come from a jack and a mare. A female is called a jenny, a male is called a jack. Here are the results: A donkey is a product of the union between two donkeys. What? How are donkeys made then? It’s all so embarrassing, but I needed wikipedia to set us straight. A family member, who missed the dinner, explained that it couldn’t have been donkey cheese. The next morning, as we reflected on the meal, we wondered how we had overlooked the donkey as a source of dairy. Just discrete flavour from an innocuous mound of white. As Nigel said, it was so very delicate in flavour, but also unimaginable. The cheese had a yielding outer shell, almost like a soft boiled egg white, designed to protect the creamy middle. Then the burrata arrived – a lush ball of cream flecked with pepper and nestled within tomato puree, caper berries and a swirl of bright green basil oil. Our cava, with a tiny hint of pink, popped against this palate. The paper thin flatbread, drizzled with warm, milky blue cheese and olive oil, was white. We assumed there was a problem in translation, took a sip of cava, and said, why not. Tonight’s burrata, however, was especially special because it’s made from donkey’s milk – ‘so very delicate, but unimaginable’. Then, perhaps we’d like to follow with a favourite of his? Burrata, Nigel explained, is a fresh, soft, Italian cheese made from scraps of buffalo mozzarella and cream. Nigel, our sensual French waiter, highly recommended we start with a shared plate to ‘pull us togezer’, and a local Xarel-lo, ‘where you can taste the Catalonian sun, hard work and passion’ in every sip. We were sipping cava and feeling fresh and dewy – the perfect setting to introduce donkey cheese, the surprise hit of the night. The evening air was warm, but every so often, as if on cue, a fine Arizona-like landscaping mist would spray over us from a raincloud above. We were dining alfresco, almost, at a restaurant aptly called, Alfresco. Part of the restaurant, deep within, is roof-less. But everything changed that night in Sitges. Until a recent trip to Spain, I couldn’t say the word without channeling Shrek.
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