Flash Fiction by Laura Libricz
Flash Fiction by Laura Libricz
Bamberg, Germany: The Early Modern Witch Burning Stronghold
Throughout the dark ages, Christianity had difficulties setting down roots among the Germanic tribes. Stories are told of saints who came to the German people and destroyed sacred trees and mystical places in order to show the people that their gods had no power. Even after Christianity took hold and the Catholic Church was established in the Germanic territories of the Holy Roman Empire, evidence shows that the Germanic people held onto their beliefs in goddesses, magic, herbal remedies, and pagan practices. Read more here
(This post first appeared at History…the interesting bits! Please check out this wonderful website !)
The Vereenigde Oostindische Compagnie, the Dutch East India Company, was a trading company founded in 1602. Considered by some to be the first corporation in the world, the VOC was in any case the largest and most impressive trading company in Europe during the Early Modern Period. The Company ruled the trade zone between South Africa and Japan and was granted authority by the Dutch government to build forts, appoint a governing body and to form an army, as well as conducting trade and establishing colonies continue reading…
Painting: Willem van de Velde, The Cannon Shot (ca. 1670) Rijksmuseum, Amsterdam
I’m reading Magdeburg by Heather Richardson:
|Link to Magdeburg on amazon.com|
What better way to spend a frosty Saturday afternoon than baking this perfect specimen of a cake? That is, after one has finished one’s writing for the day. Put that vacuum away, forget the windows! Here’s the recipe and a link to the full article by Felicity: Perfect Ginger Cake
I’d add my chaos-comments but I have to finish my blog post for Mslexia. You’ll find me here.
100g butter, plus extra to grease
100g dark muscovado sugar
175g self-raising flour
4 tsp ground ginger
175g golden syrup
3 tbsp ginger wine
2 free-range eggs, beaten
Walnut-sized piece of fresh ginger, peeled and finely grated
150g candied ginger, finely chopped
75g icing sugar
1 piece of stem ginger, to decorate
1. Preheat the oven to 160C and grease and line a 23cm loaf tin. Cream together the butter and sugar with a pinch of salt until fluffy. Sift together the flour and ground ginger.
2. Pour in the golden syrup (the easiest way to handle the syrup is with a lightly greased spoon and a silicone spatula) and 1 tbsp wine and mix to combine.
3. Beat in the eggs, a little at a time, then gradually mix in the flour. Finally, stir through the fresh and candied ginger and spoon into the prepared tin. Level the top and bake for about 50–60 minutes until a skewer inserted into the centre comes out clean.
4. Allow to cool in the tin. When it’s completely cool, make the icing by mixing together the icing sugar and remaining ginger wine and drizzle over the top of the cake. Slice the stem ginger thinly and arrange down the centre of the cake.
We’ve spent the last three weeks planning and practicing a dinner for four unknown guests and writing a short story that has swelled to way more than flash fiction proportions. Together we had an idea, brainstormed and arranged the sequence of events. We’ve suffered the highs and lows of the creative process. We have three courses; a beginning, a middle and an end. Now it’s showtime. Read more…