My fanfiction and other random ramblings

Srebrna, Skald Arkadii (and thoughts on writing)

Archive for the ‘Double Pride Double Trouble – add-ons’ Category

Wordcloud – Double Pride Double Trouble

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Written by Srebrna

2019/03/01 at 17:34

Links for CH 40 (20#9) of DPDT

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Written by Srebrna

2019/02/09 at 11:57

Links for CH 39 (20#8) of DPDT

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Because FFNet doesn’t allow us to use links in the text, here’s the list of links for readers from FFNet:

PRISMA hypermarket in Finland carries yarn in their offer:

ABBA museum and their ABBA shop:

Water Museum:
Gamla Stan, shop with a loom:
Gamla Stan, shop with ships:
And the lamp display:
Gamla Stan, yarn shop:

Finnish yarn, bought in Stockholm:

Things to see in Tampere ;)

Written by Srebrna

2019/02/08 at 12:14

Footnote for Double Pride Double Trouble

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All the details of Lambton, with the exception of the school (because I couldn’t find one that would fit) and the sixth police station and the mall are almost 1:1 taken from current-day Bakewell, which is the suggested source for Lambton from the book. Thank you, Google Street View. All the restaurants, bookshops, cook shops, Spar etc etc are there. The same for the lingerie store and the shopping centre in Matlock. I have no idea if they do hold a Christmas Fair, but WHY NOT. Every town deserves to have one.
The location of Pemberley is Chatsworth House (which played Pemberley in 2005 adaptation – I’m not a fan of this one, but…)
The interiors (mostly the ground floor) are loosely based on Sudbury Hall, which played the interiors of Pemberley in 1995 (my favourite one), but I adjusted the size, because the exterior in that adaptation is Lyme Park, which is several times bigger and I was aiming at much more living space to be had inside than Sudbury Hall offers. Also, I got rid of the Long Gallery.
Locations mentioned in London either are fully existing normal points of interest (whatever the kids saw on the trip, or visited with their parents – ZOO, the winter markets, little streets, bridges, Camden Market, Camden Lock etc etc) or are generic big-city stuff (the school, unknown area where Kitty lives, unknown area where the older Bennets live).
Locations mentioned around Europe exist and are mostly googleable.
Weather I reference is taken from this very helpful site: https://www.timeandd…th=11&year=2017 (although I cheated and gave the kids more snow these Christmas, because it would have been dreary otherwise). Weather for Lizzy’s and Will’s trip is taken from the same source. Also, other phenomena have been checked and confirmed to have happened. When Lizzy and Will do the stargazing in ch 16, these are the stars that would have been visible at the time. Also, the moon is in the correct phase.
I tried my best to ensure that the times of travel and routes used (tube, car and others) are realistic. If I refer to certain connections between cities (plane, ferry) they do exist.
I even checked whether the Jag William bought is started with a key, a card or something else.

Written by Srebrna

2019/02/08 at 02:30

Stuff Elizabeth makes

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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


Written by Srebrna

2018/12/29 at 01:03

Links for Double Pride Double Trouble

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Because 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:

(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 ;)

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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

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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,

The top speed of writing was 6491 w/day, maintained when I was writing Chapter 8:

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

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“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

Baking with Lizzy – Chocolate and blackberry cake – chapter 17

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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