My fanfiction and other random ramblings

Srebrna, Skald Arkadii (and thoughts on writing)

Archive for the ‘Pride and Prejudice’ Category

Stuff Elizabeth makes

leave a comment »

Because my Lizzy is a crafter, she obviously makes also Christmas decorations.

Below, an example of glass ornaments she had decorated with beads.

bombka elsa

bombka matowa z czerwonymi

 

Advertisements

Written by Srebrna

2018/12/29 at 01:03

Links for Double Pride Double Trouble

leave a comment »

Because Fanfiction.net doesn’t allow us to post links, here’s the set for readers who want to see some visuals for DPDT:

The engagement ring that Elizabeth shows during the party is similar to this one:

https://i2.wp.com/www.britishmuseum.org/collectionimages/AN00088/AN00088342_001_l.jpg?zoom=2

(just Lizzy’s has 3 bands, and this one is made of 5)

The gifts that Lizzy got for her birthday:

Ultimate SewingBox is like the Holy Grail of all craft storage.
The piano socks
The musical note tights

This would be Lizzy’s coat. Just colour-adjusted to dark wine.

And this would be the dress, again, colour-adjust to deep burgundy.

 

Written by Srebrna

2018/11/25 at 15:15

measuring tape ;)

leave a comment »

In Double Pride, Elizabeth says she has a measuring tape that is flower-patterned. In case someone wondered, it looks like this.tasma

Written by Srebrna

2018/09/26 at 17:04

Graph of writing progress of Double Pride Double Trouble

leave a comment »

A graph of how the number of words in my story changed from the beginning (2014, but I started writing it in earnest in January 2018)

The total, including unpublished parts, is now ~220 k words,

https://archiveofourown.org/works/12836949/chapters/29310237

The top speed of writing was 6491 w/day, maintained when I was writing Chapter 8: https://archiveofourown.org/works/12836949/chapters/32609778

Another on the podium is Chapter 10, writing speed 5255 w/day, and Chapter 13, the same.

So, this is what happens when slightly-OCD-affected analyst tracks her writing progress.

Written by Srebrna

2018/07/07 at 09:01

Baking with Lizzy – Chocolate shortbread cookies – CH 17

leave a comment »

“I will be good! I promise!”
She turned in his arms and gave him a small kiss.
“Then you’ll have chocolate shortbread cut up into little houses” she smiled. “Deal?”
He sighed, putting all his suffering in that sigh.
“Fine” he grumbled, burying his face in the crook of her neck. “Deal.”

####

300g all-purpose wheat flour
150g unsalted butter (butter! not margarine or some other replacement!)
100g powder sugar
3 egg yolks
2 tbsp cocoa powder

Sift the flour into a large bowl to get rid of any thicker clumps. Sift the cocoa into it.
Soft (not melted!) butter cut into cubes and drop into the flour separately (so that there is no big clump of butter).
Take hand mixer fitted with whisks and give it a stir, but don’t make an even paste out of it.
Add the yolks, mix it again for a moment.

Sift the powdered sugar in, mix again, until it’s all evenly broken into crumbs.

The dough is now a lot of crumbs and you have to process it manually, so start working it. If it’s too dry and doesn’t stick (depends on the flour), add 2-3 tablespoons of sour cream/yoghurt and mix/stir evenly. It will start to stick. Work on it with your hands, to make the dough even and smooth.

Put in the fridge for ~15 minutes.

Heat the oven to 200 C (no idea what F that is, sorry :))
Line the baking trays with baking paper

Cover the cutting board/rolling board with some flour to stop the dough from sticking to it. Take the dough out of the fridge, cut a piece off and roll it (the rest goes back into the fridge). Roll until 3-4mm thick (optionally: run once with the pattern roller), cut with cookie cutters. Put on the baking tray. They can be close to each other, they don’t change shape.

10 minutes baking time should be fine at this thickness.

It’s best to have 2-3 baking trays ready, or let the tray cool down before you put raw cookies on it, because hot tray will make them lose shape before they are baked.

Written by Srebrna

2018/06/18 at 22:20

DPDT – Chapter 17 (part 4 of 4): And sing and dance and laugh

leave a comment »

“I have a question” Mina asked as they stretched on their beds after the stable cleaning and a shower.

“Fire away.”

“If I saw something yesterday – and the day before, too – then, well, aunt Georgiana…”

“Yep. Looks like it. Fancy that.”

Read the rest of this entry »

Written by Srebrna

2018/06/18 at 15:04

Baking with Lizzy – Chocolate and blackberry cake – chapter 17

leave a comment »

Chocolate base:

3 eggs

200g cake flour (you can mix wheat flour with potato flour, although no more than half of volume may be potato)

150-200g sugar

1-2 tsp vanilla sugar

1 tsp baking powder

3 tbsp of dark cocoa

butter and breadcrumbs for the tin

Heat the oven to 200 C.

On the bottom of a cake tin (the type with removable bottom) put a large piece of baking paper. Snap the sides on the base in such a way that only the bottom is covered with the paper. Cover sides of the tin with butter and dust with breadcrumbs.

Separate the eggs and put the whites to be chilled in the fridge. Once chilled, start whipping these with a mixer. Add the sugar bit by bit during whipping. The foam should be visible, but doesn’t have to be stiff.

Slow the mixer down to minimum. Add, by spoon, flour, baking powder and cocoa mix. Once blended, add the yolks.

Pour the mix into the cake tin and bake in the oven for 20 minutes. Should raise and show bubbles in the structure. Depending on the size of the tin, will be enough for 2 or 3 layers. Take out, remove the rim, move the cake to a cooling rack. Once cooled, cut into layers.

This goes quickly enough to let you prepare another batch when the first one is baking.

Between layers:

Fruit – a lot. A lot a lot.

Dulce de leche – a can/a jar.

When the cake is properly cold, make a mix of tea and raspberry juice (for ‘sober’ cakes) or tea and stronged spirits (for adult cakes). Sprinkle on drier parts of the cake, make sure everything is equally moist.

Cover four pieces with thin layer of dulce de leche.

Take the seasonal fruit (raspberry, bilberry, blackberry) or preserves, or canned peaches (will require cutting up into tiny pieces) and cover 3 cake layers with them evenly. Do not spread to the very edge.
In case of red fruit, set some aside now.

Make whipped cream from 0,5l of double cream (carefully, not to allow it to suddenly become butter). Divide, 1/3 put into fridge. Mash the fruit into pulp, mix well with the whipped cream. The more fruit, the runnier it will become!

Spread over the fruit on 3 layers, put the last layer on top.

Pipe the cream on the top in a ring. Put the fruit in the middle. With a straight flat knife, remove excess cream from the sides of the cake. Put into refridgerator and keep chiller until ready to be served.

Add dribbles of melted chocolate on the sides, once the cake chilled.

Written by Srebrna

2018/06/16 at 02:43

Baking with Lizzy – Cinnamon bread – ch 17

leave a comment »

Cake:

Cake flour: 600g

Sugar: 70g

Half tsp of salt

20g dry yeast or 40g fresh yeast

butter, melted: 100g

milk: 400ml

eggs: 2

To spread:

Soft butter: 150g

Sugar: 150g

Cinnamon: 2 tsp

Also:

1 egg, beaten, for spreading on the top

If you have fresh yeast, make the starter first. If dry, mix with the flour directly. Add other ingredients, except for the butter, and knead. Add butter only when it’s mixed and kneaded properly. Add butter. Knead again, until soft and flexible. Form a ball, cover a bowl with some flour, put the dough in it.. Let sit in warm place until it’s doubled in size (may be 1,5h)

Mix up the spread contents or just sugar with cinnamon.

Divide the dough into 20 similar-sized balls.

Line a rectangle tin with baking paper.

Each ball pull and/or roll to similar sized longer rectangle and either spread with the butter and spices, or just dust with sugar and cinnamon. Roll up and put in the pan. Continue adding, not very tightly together, but rather well-spaced in the tin. They need space to grow.

Heat the oven to 220C

Cover with a kitchen towel, let sit to 0,5 h at room temp. Should double the size.

Brush the beaten egg all over the top of the buns and place in the oven for ~20-25 minutes.

Written by Srebrna

2018/06/15 at 20:12

Baking recipes for Double Pride Double Trouble

leave a comment »

I’ll be posting all the things that Elizabeth bakes :)

First: The whipped cream cake from Chapter 7.

I’ve posted it on my tumblr, with all the pictures (I baked exactly that cake for my nephew):

I was asked to bake a birthday cake for my nephew. So, a fotostory. I took 4 eggs, separated yolks and whites. 125g of butter, 125g of powder sugar, 160g of cake flour, one package of vanilla sugar, 2tsp of baking powder. Butter and sugars were creamed with my mixer, then I added yolks. When this was finely mixed, I added flour, spoon by spoon, and the baking powder. Whites were whipped separately and folded into the rest.

Read the rest of this entry »

Written by Srebrna

2018/06/15 at 19:56

DPDT – Chapter 17 (part 3 of 4): And sing and dance and laugh

leave a comment »

The group gathered around Mina was making significant inroads into her container of cookies and she felt just a tiny bit of relief at the thought of small box in her backpack, where several handfuls of heart-shaped cookies were waiting safely until the afternoon.
“So, what’s the deal?” one of the girls from her Italian class asked. “Rose was handing the cookies out yesterday, and I thought it was for both of you.”
“She’s a day younger” Rose patted Mina’s shoulder. “Or, rather, fifteen minutes, but over the midnight divide.”

Read the rest of this entry »

Written by Srebrna

2018/06/14 at 15:02