Bazinthiad, a Quick Tour

Bazinthiad occupies a low peak on the coast of the Bay of Istria. The original settlement hugged the shore of an inland lake, but the building of aqueducts from the Delkan Hills to the northwest permitted the expansion of the small trading post on the Marcehaven Harbor, a natural anchorage along the bay. Recently, the invention of steam engines facilitates pumping lake water into the city supply channels. The increased reserves are encouraging new building beyond the old city walls.

The Imperial Pivot sits atop Bazinthiad’s mountain with other important civic buildings nearby. The steep slopes to the south feature terraced townhouses where dwell wealthy citizens and those prominent in government. The mansions of the nobility lie on the gentler western incline. Merchant homes and warehouses cluster near the harbor.

The older parts of city spread across the northern skirts of the Mount Epiyrus where the road from Lake Arghed debouches.

Fallon (1) Fallon is a handmaiden of the Divine Mother, Sias. She embodies the longing that urges wanderers to seek the road or the high seas. A colossal gilded statue of Fallon in her sailing regalia punctuates the high western point of land at the harbor entrance. She steers a ship’s wheel with her right hand while holding aloft a ship’s lantern in the left. The lantern – fueled still by old-fashioned lamp oil – functions as a beacon by night and in bad weather.

map of the capital of GiralliyaZele (2) Zele is the handmaiden of Sias dedicated to light and clear speaking. Her portrait – another gilded statue on a towering pedestal – graces the low eastern point of land enclosing the harbor. She brandishes her traditional blazing star, a confection of crystal with a burning gas jet at its center that stays alight day and night.

Beacon Hill (3) The western point of land rises nearly fifty feet above sea level, and its shoreline features vertical cliffs surmounted by the walls of an old fortification. Cannons have long since replaced the trebuchets that originally defended the harbor, but the guns see more ceremonial salutes than real warfare. Beacon Hill is a popular destination for runners and picnickers.

Leyjono Island (4) Once part of the harbor fortifications, the island is now a city park reached by regular ferry service. Upon their arrival in Bazinthiad, Helaina’s children visited the golden monkeys housed in the park.

Linnanousi Museum (5) A natural history museum displaying artifacts from ancient tribal peoples, geological specimens, and trilobyte fossils. It’s newest exhibit features the dinosaur skeleton that Lorelin wished to show to Bazel.

The Liyzapella (6) The park immediately adjacent to the Imperial Pivot. Gabris of Troll-magic first sets eyes on the emmissaries from Elamerony as these flamboyantly garbed folk ascend the last stairway up from the Liyzapella.

The Imperial Pivot (7) The seat of Giralliya’s government. It houses chambers for the empire’s three legislative bodies and office space for the exemplars, the paucitors, and the princes and kings. The imperial ministers have their headquarters, along with work space for their larger staffs, in neighboring buildings.

Empyrean Palace (8) City residence for Emperador Zaiger.

Lantern Park (9) Bazinthiad’s botanic society tries out their proven new finds from the plant world here in spectacular flower displays. The park acquired its name when it became the first public space lit by gas lanterns instead of oil lamps.

Nousiyan Library (10) A city library specializing in musical scores. Lorelin especially appreciates the collection.

The Old Armory (11) Headquarters for the Sentinel Watch (the military arm of the Ministry of Incantors). In Troll-magic, Gabris and Panos organized the experimental healing of Mabiogia in the gymnasium space (previously a chapel) of the armory. Blood Falchion and Hunting Wild transpire in the fortification 2000 years and 1200 years respectively before the time of Troll-magic.

Newcastel (12) Ancient by the time of the events in Troll-magic, Newcastel (Castel Zaphiron) was commissioned by King Xavo of Hunting Wild.

Custom House (13) Caravans of mussel shells, silk, and dried lavender buds once arrived at the city’s east gate. The pack animals were stabled at Custom House while the trade goods were unloaded. More varied stuffs arrive there now via a spur to the rail line. The terrain did not permit the routing of the line into the city, so wagons transfer the goods from the rail station to Custom House.

Navellysmote (14) Ancient seat to a line of disloyal lords, the Navellysmote became an imperial possession used in defense of the Marcehaven Harbor. It currently serves as a museum featuring artifacts from the era of sea battles between sailing ships.

Quay House (15) A vast indoor market that rents goods stalls to seafaring merchants. A smaller area on a partial second floor houses a captains’ club and posh bed chambers to accommodate both ship’s officers and the merchants themselves.

Institute of Medicinal Flora (16) A college of scholars investigating all facets of the realm of medicinal healing. Helaina purchases a student’s membership upon her arrival in Bazinthiad.

Chamber of Exemplars Each canton of Giralliya elects two exemplars to represent their interests within the imperial government. The Thricely Odd Troll tells the story of how Giralliya came to have its Chamber of Exemplars.

Chamber of Princes and Kings The Empire of Giralliya borrows the hierarchal structures of its conquered territories and gives them a role in the imperial government. Each prince or king (or caliph or mogul or rajah) represents the interests of the principality or kingdom from which he or she hails.

Chamber of Paucitors The office of paucitor was created before that of exemplar to balance the overwhelming influence of the conventionally prestigious and powerful. One paucitor from each canton is selected by lot to serve a term of five years. The Emperador may appoint additional paucitors under specific circumstances. The Legend of the Beggar’s Son tells the tale of the first paucitor.

Audience Chamber A grand throne room used more on ceremonial and festive occasions than for governing. The offices of the Pivot occupy the top floor of the same corner tower.

Verging Antechamber In days gone by, the Verger was always an antiphoner. Any petitioners wishing to approach the emperador held his rod of loyalty and repeated an oath of commitment to the wellbeing of the imperium while the Verger scanned their radices and arcs antiphonically. Now the Ministry of Palladia does background checks of all entrants on the petitioners’ list.

The Gallery Tiers of stepped benches accommodate all sixteen ministers plus their adjutants and the envoys from the three legislative chambers when the full imperial cabinet meets.

Russet Library Stocked with scrolls and books of history and governmental precedent often consulted by the emperador. Also used by gatherings smaller than those of the full cabinet. The meeting where the reader meets Gabris in Troll-magic takes place in the Russet Library.

The Pivot The emperador’s executive privilege operates from these precincts. Here Zaiger signs into law the acts proposed by any of the three legislatures and ratified by the Chamber of Exemplars. From the Pivot’s windows, Gabris watches the approach of the Elameronean delegation.

The Sanctum At intervals throughout his day, Zaiger practices the postural sequences beloved by most of the Giralliyan populace. An advanced practitioner, he engages in meditative focus and breath techniques as well. His staff and advisers know not to disturb him during his brief visits within his Sanctum.

For more about the world of Troll-magic, see:
Who’s Who in Troll-magic
Families in Troll-magic
Bazinthiad’s Fashions
Magic in the North-lands
Magic in Silmaren
Radices and Arcs
Mandine’s Curse
The Suppressed Verses
Character Interview: Lorelin
The Accidental Herbalist
What Happened to Bazel?

 

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Amazing Lactobacilli

photo of corn, tomato, onion melange in canning jarSix weeks ago I made a quart of lacto-fermented corn relish. It was an experiment, because corn in its ordinary state – boiled, slathered with butter, and gnawed from the cob – makes me very ill. Sad, since I love the taste. I hoped lacto-fermented corn might not irritate my system When our CSA delivered yet another eight ears of corn, I decided to risk it. And it went well! I can eat lacto-fermented corn with nary a murmur from my digestion. Plus it tastes like seconds, thirds, and fourths!

(I know. I said that before about the eggplant dish below, but it’s true!)

images depicting traditional peoples from around the worldSo let me tell you about lacto-fermentation. The corn relish recipe was my own creation, but I learned the principles from Sally Fallon’s Nourishing Traditions.

Lactobacilli – lactic acid producing bacteria – are everywhere. They thrive on the surface of all living things and are particularly numerous on the roots and leaves of low-growing plants.

Lactic acid is a natural preservative. It inhibits the action of bacteria that produce decay. Before the invention of freezers or canning machines, cooks preserved vegetables and fruits by lacto-fermentation.

The benefits of lacto-fermentation go far beyond mere preservation, however.

Lacto-fermented foods:
• are more digestible
• make their nutrients more bio-available to our bodies
• possess higher vitamin levels
• acquire many helpful enzymes during lacto-fermentation
• include substances that kill harmful bacteria and prevent cancer
• promote the growth of healthy flora along the entire length of the intestine.

Lacto-fermented or “pickled” cabbage was (and is) popular worldwide. Europe developed sauerkraut; Latin America, cortido; Korea, kimchi; and Japan, tsukemono. But many other vegetables (and fruits) respond delisciously to lacto-fermentation: cucumber, corn, and watermelon rind, to name a few.

Lacto-fermentated foods are easy and fun to prepare at home. There’s something magical to the process – a little like baking, in which dough transforms into bread or cake or cookies, but requiring less hands-on prep and little precision.

The basic recipe goes as follows. Wash your fruits or vegetables thoroughly. Chop or shred or grate them and mix with sea salt and homemade whey. Pound the mix briefly with a wooden mallet. Then press the mass into a canning jar, leaving an inch of headroom at the top, and seal firmly. Leave the jar at room temperature for two to four days, then refrigerate. Fruits will keep for two months. Vegetables stay good indefinitely. (Experts consider sauerkraut to be best after six months!)

Speaking of sauerkraut, here’s a bit of trivia about it and a famous navigator of the past. Captain Cook loaded sixty barrels of the stuff onto his ship before embarking on his second trip around the world. None of the crew developed scurvy. (Sauerkraut has a lot of vitamin C.) And twenty-seven months later, when Cook was nearing home again, the last barrel was opened. It remained perfectly preserved – despite its long journey through every kind of weather and warmth – and delicious. When served to Portuguese nobles visiting aboard, the partial barrel was carried away to share with friends!

One more jot of trivia: ketchup was once a lacto-fermented food. The word derives from ke-tsiap, a Chinese Amoy term for a pickled fish sauce. (Fish sauce was the universal condiment of the ancient world.) The English added mushroom, walnut, cucumber, and oyster to fish sauce to create their own version. Then Americans added tomatoes for another unique take on the flavor enhancer. American ketchup is now largely high fructose corn syrup, but it is possible for the home cook to return to the old artisanal method of concocting it. (But that’s another blog post!)

What about my corn relish? Are you clamoring for the recipe? It’s worth trying, but I’m going to recommend that you start with sauerkraut instead. Corn relish is a simple recipe, but sauerkraut is the most basic of all. And I think you’ll be delighted with its taste – much fresher than the vinegar-laden and pasteurized stuff from the grocery store. I promise I’ll post the corn relish recipe when fresh corn is back in season!

Update: Corn did eventually come back in season, and I made more corn relish! The recipe is posted here.

Sauerkraut

1 large cabbage

2 tablespoons sea salt
(not ordinary shaker salt, which has additives that damage lacto-fermentation)

1/2 cup homemade whey
(draining and using the excess liquid from any yogurt with live cultures works fine)

The cabbage should be of high quality and preferably organic. Pesticide residues can kill lactobacilli and interfere with lacto-fermentation.

Wash the cabbage, peel off the outermost leaves and discard, and remove and discard the stem stalk and the densest part of the core. Then shred the cabbage. The grating attachment in a food processor works nicely, but you can also simply slice the cabbage with a chef knife.

Put the shredded cabbage in a large, sturdy bowl. Add the salt and the whey. Lightly pound the mixture with a wooden mallet for 10 minutes to release the cabbage juices.

(I know. My mallet is metal, and it shouldn’t be. A wooden one is on my shopping list. Why? The whey can damage metal utensils over time. As you can see, my meat pounder is undamaged after 2 years of use. But I still intend to get something wooden. Just not in any rush!)

Transfer the mixture into a pair of quart-sized canning jars. Press the cabbage down firmly in the jars until the juices come up to cover the cabbage. Be sure there is an inch of headroom between the cabbage and the lids. The cabbage will expand slightly while lacto-fermenting. Tighten the lids securely. Lacto-fermentation is an anaerobic process.

Let the jars rest on your counter at room temperature for 2 – 4 days (2 if it’s summer or you’re using the oven a lot, 4 if it’s winter and you keep your house cool).

Then move the jars to the fridge. Let the kraut mature for 3 weeks to develop the best flavor. Serve!

Some people add caraway seed to the ferment. I tried it, but find cabbage straight up to be tastiest!

Once you’ve eaten a serving of your batch, visit here again and tell me what you think! Good?

 

For more Nourishing Traditions posts, see:
Yogurt & Kefir & Koumiss, Oh My!
Handle with Care
Beet Kvass

More Recipes
Sautéed Eggplant
Coconut Salmon
Baked Carrots

 

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Livli’s Gift is Here!

art by Kay Nielsen depicting a queen in her gardenSome of you have watched a Twitter stream of plot teasers while I wrote Livli’s Gift. Some of you have followed my progress notes on Facebook. And some of you have simply waited patiently. But wait and watch no more. Livli’s Gift is finished and ready to be enjoyed!

Livli heals challenging injuries among the pilgrims to Kaunis-spa. Its magical hot spring gives her an edge, but Livli achieves spectacular cures mainly because she refuses to fail.

A pioneer, she hopes to match her new ways for banishing hurt with new ways of living.

But the sisters of Kaunis-lodge fear rapid change. What precious things might they lose while tossing old inconveniences?

Livli pushes forward the new, and one influential foe pushes back. Kaunis-home will keep its revered traditions, even if Livli loses almost everything.

Everything . . . and the one thing she absolutely cannot lose.

Livli seeks an answer in the oldest lore of her people, something so ancient, it′s new. But mere resolve against failure meets an immovable counter force this time. Victory requires more.

Must surrender spell defeat? Or could letting go harness real power?

Livli’s Gift is available as an ebook in electronic bookstores.
Amazon I B&N I Diesel I Kobo I Smashwords

For lovers of print, the trade paperback edition is coming this summer!

 

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Cover Design Primer

This summer I attended a publishing workshop. Cover design formed part of the conversation, and I learned some critical details about it. My architecture background and my previous publishing experience meant I was doing a lot right, but I could do better. Not surprising! Architectural design classes don’t include typography and other elements of graphic design.

When I returned home from the workshop, I dove into tweaking all the covers for my stories. I’ll show the before and after versions. I find it fascinating that such small adjustments make such a big difference. But first I want to share a few basics from the workshop. (C’mon! It’ll be fun!)

First, type fonts.

There are six main categories of fonts.

Old Style – Traditional serif fonts that have been used for centuries. They are easy for the eye to follow, guided horizontally by the bottom serifs. They feature gentle transitions between the thick and thin strokes forming the letters.

Goudy, Baskerville, Garamond, and Palatino are examples of old style fonts.

Goudy, Baskerville, Palatino, Garamond

 

Modern – Bold and eye-catching with extreme transitions between thick and thin. They have a cold, elegant look that works well on movie posters and some book covers (but not in the interior of a book).

Braggadocio and Engravers MT are both modern fonts.

 

Slab Serif – These fonts make all the strokes thick, abandoning thin altogether, even in the serifs. Slab serifs have impact, but it’s easy to overuse them, even on a cover. (They are not suitable for book interiors!)

Blackoak, Cooper Black, Rockwell Extra Bold, and Wide Latin are slab serif fonts.

Blackoak, Cooper Black, Rockwell Extra Bold, Wide Latin

 

Sans Serif – These fonts also have no thick-thin variation. They are monoweight. And they have no serifs. They are easy to read from a distance and respond well to variations in absolute size.

Helvetica, Charcoal, Skia, and Impact are sans serif fonts.

Skia, Helvetica, Charcoal, Impact

 

Script – Script fonts resemble cursive handwriting. Use them like chocolate torte. Very sparingly!

Apple Chancery, Brush Script, Gabriola, and Lucida Handwriting are all script fonts.

Apple Chancery, Brush Script, Gabriula, Lucida Handwriting

 

Decorative – These fonts are so decorative they almost become illustration. One letter might be enough!

Zapfino, Desdemona, Herculanum, and Lucida Blackletter are decorative fonts.

Zapfino, Desdemona, Herculanum, Lucida Blackletter

 

Three rules for choosing fonts for a book cover:

Never use more than one font from each category.

That is, Braggadocio (modern) and Helvetica (sans serif) might work well together, but Skia and Charcoal (both sans serif) will not.

Why?

Because the human eye likes patterns to be either exactly alike or clearly different. Similar, but not the same, makes the human eye struggle.

 

Do use two different fonts.

One font – say all Palatino – is overly calm, sedate, even boring.

Two fonts is interesting, but doesn’t overwhelm the eye.

Three fonts (each from a different category, of course) starts to be cluttered and busy.

all Palatino, Desdemona and Skia, Zapfino plus Impact plus Times

 

Use contrast to draw the eye.

Contrasting sizes, contrasting colors, contrasting fonts. You do want to catch the attention of potential readers, right? Compare the examples below.

 

Can you break these rules? Certainly. The instant I learned them I thought of exceptions that work beautifully. But the vast majority of covers that appeal to readers follow them.

from top left corner to bottom right cornerIs there more to typography? Of course. But these foundation concepts are enough to produce surprisingly good design results when choosing fonts. Let’s move on to the overall composition of a cover.

English speakers looking at a page visually enter it at the top left, glide along the elements on the page, and exit at the bottom right. All our years of reading train us thusly, and the design of a cover should support this natural movement of the eye.

 

Four rules for composition:

Proximity – Group related items. Place author and a quote about the author together. Or put a tag line about the book right above or below the title. Don’t dot bits and pieces all over the place.

 

Alignment – Every element should have a visual connection to every other element.

 

Repetition – Repeat visual elements to create cohesion. Color, shapes, line thickness, and font should all be chosen repetitively.

 

Contrast – Be bold, avoid the similar, make elements either the same or very different. I know. I listed this under the rules for font choice. It also goes for design in general.

 

But that’s enough lessons. (Do I hear you saying, “More than enough”? Yes, I think I do.)

 

What did all this instruction do for my own covers? Let’s take a look.

Here are the before and after versions for Rainbow’s Lodestone. The old cover used only one font and a center alignment. It was attractive, but overly sedate, bland.

The new cover adds the font Matura, a script font with a fantasy feel. It abandons the center alignment for an edge-to-edge arrangement that anchors the bottom and “caps” the top. The capital R in the title stretches up dynamically to frame the tag line. And the color of the title and author byline was deepened to better complement the photograph.

 

What about the new The Troll’s Belt cover?

It’s wise to create a visual brand for one’s books, so the fonts Palatino and Matura appear here also. However, the composition of the art requires something other than a straight top cap, although the edge-to-edge reach is maintained. Thus the title frames the faces of the troll and the boy. The author and author tag line are nearly identical in treatment to Rainbow. That’s my author brand.

 

And the new Sarvet’s Wanderyar cover?

My teacher’s exhortation to be bold rang in my ears. I pulled Matura into the title, which allowed me to:
add some energy to the word Wanderyar
create an edge-to-edge top cap that flattered the art
and maintain the legibility of the type.

 

Troll-magic received the fewest alterations: just the new branding elements of tag lines in Matura plus, in the author byline, the dipping J and the underline.

What do you think?

 

For further examples of the design process in action, check these posts: Cover Makeovers, Serpent’s Foe, Hunting Wild, Winter Glory, and Choosing a Tagline Font.

For discussions of cover copy, check Eyes Glaze Over? Never! and Cover Copy Primer.

For how-to pointers on story openings, see The First Lines.

 

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Waste-Free Lunch

photo of Lunchskin sandwich bagThe summer before my twins started school, I prepped for their bag lunches.

We’d been on a non-plastic food storage kick for several years, and I didn’t want to go back to caressing comestibles with bisphenol A or anything similar!

It took some creativity. The marketplace provided fabric bags for sandwiches and pretzels. Ditto steel canteens for water and thermoses for soup. But what would I put juicy quartered pears, moist sliced cucumbers, or drippy applesauce in?

photo of glass storage containers with lidsI rootled around online and discovered several possibilities. One eco-store carried small glass containers – both rectangular and round – with plastic lids. But my best solution turned out to be 4-ounce canning jars! They were small. I needed small, because 5-year-olds eat small servings. They were tough and unlikely to break (good, thick glass). And they were inexpensive! Also important, since we were on a tight budget.

I felt pretty pleased with myself: insulated lunch sacks, sandwich bags, Klean Kanteens, tiny canning jars, small cloth napkins, small stainless steel utensils, and cold packs. I was ready!

You know there’s more to my story than that, right?

Yep.

Turns out that many schools don’t allow glass containers in their cafeterias. Ours was one of them.

I didn’t learn this until 4 weeks into the school year, when my son dropped his canning jar full of mini carrots on the cafeteria floor. It didn’t break. (I’d thought it would not.) But his teacher contacted me and requested I make other lunch provisions.

Yikes! Now I had to scramble.

Luckily To-Go Ware came through with its “sidekick” containers intended to hold dressing for salads. My kids weren’t salad eaters, but the sidekicks would work just fine for other wet foods. I purchased half a dozen, and then we were all set.

In case you’re currently assembling your own plastic-free, waste-free lunch kit, I’ll share the details of ours.

photos of lunch sack, opened, unpackedI love the BUILT lunch sacks, because they provide some insulation, but they’re also stretchy. On days when a child asserts he or she is especially hungry and wants a big lunch, that stretch is key.

I like Klean Kanteens for beverages. The opening is big enough to easily slip ice cubes inside. (My daughter prefers her water super cooled.) There’s no inner lining. (Linings crack over time, so I want stainless steel straight up.) And the canteens come in a size small enough to fit inside a lunch sack.

I tried a cloth wrap for sandwiches, but discovered that it featured a plastic lining. I sewed my own version without plastic, but then the sandwich dried out by lunchtime. Not very tasty. Finally I settled on the nylon bags from reuseit.

The small sidekick from To-Go Ware is perfect for veggies, but my kids like a larger helping of fruit. I don’t remember what my solution was that first year of school. By the next year, a larger sidekick was released, and I purchased a half dozen of them.

I use small “cocktail”-sized cloth napkins: small, small, small is always important on the go. Camping utensils (also small) provide a fork for mac & cheese or spoons for yogurt. And then there’s the cold pack, probably unnecessary for PBJ, but reassuring if the sandwich features sliced ham. August in Virginia is hot!

I’ve included links in all of the above, so you can easily track down anything that fits your needs.

Do you pack lunches for work or school or hiking in the mountains? I’d love to learn about your solutions in the comments here.

For more on green living, see:
Bandanna Gift Wrap
Grass Green
Great Soap & Etcetera Quest

 

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