Editor's Note 12/22

21/2 cups soft bread crumbs
1/2 cup milk
3 eggs
1/2 cup finely chopped suet
1 cup brown or light brown sugar
1 cup chopped figs
1/2 teaspoon salt
Soak bread crumbs in milk. Chop the suet into very small pieces. Chop or cut figs into small pieces. Mix all ingredients together and put into a buttered mold with cover (or can be cooked in the top pot of a double boiler). Steam for 4 hours. Serve with cream vanilla sauce or with white wine sauce.
The Mystery Chef's Own Cook Book (1934)

Welcome to our fifteenth and December issue! In this issue, we went for a balance between conversational, everyday language presentations and some fairly complex and abstract material, just to keep things interesting.

And several journal updates. First, in light of the direction Twitter’s new owner has decided to take the platform – and in the interest of having our own self-hosted platform for journal news and updates – we’ve started a Mastodon server:


Everyone is welcome to join us! If you need an account, it’s fine to sign up via our server, which I host and moderate directly.

Next year, we’re moving the journal to a bi-monthly publishing schedule. Our first issue of 2023 is set for February.

This is to allow for longer issues and more time for editing between issues. It’s also to accommodate our personal and professional schedules, since most of us are back in grad school for PhDs. I’m back myself for a Master’s in cybersecurity (for my non-literary career). Rather than compromise on the quality of the issues, we’re going to allow for some extra breathing room in the publication schedule.

And with that, we present poetry by:

JoAnna Brooker
Gabriel Coffman
Abigail Kirby Conklin
Kale Hensley πŸ”ˆ
Paul Hostovsky πŸ”ˆ
Michael Jefferson πŸ”ˆ
Stephen Kampa
Molly Kraus πŸ”ˆ
Justin Lacour πŸ”ˆ
Scott LaMascus πŸ”ˆ
Kirsti Sandy πŸ”ˆ

Prose poetry by:

Craig Finlay πŸ”ˆ
Dom Fonce πŸ”ˆ
Z. H. Gill πŸ”ˆ
Heikki Huotari πŸ”ˆ
Robin Smith

Critical analysis by:

Jones Irwin

And visual art by:

Imelda Wei Ding Lo πŸ–ΌοΈ
Veronica Marshall πŸ–ΌοΈ
Susan Barry-Schulz πŸ–ΌοΈ

Have a safe and happy holiday season!

Matthew Bullen
Founder & Editor-in-Chief

P. S.

The quoted recipe is real – I took it from a signed first edition I found in a used bookstore – and works nicely. Substitute vegetable shortening for suet.

β—ˆ β—ˆ β—ˆ

Submit Writing or Art


Submit to Red Ogre Review!


If you’re unable to use Submittable, email us at info@ogre.red. We’d prefer that you use our Submittable account, though, so your submission won’t get lost in the mix.

Support Us

Red Ogre Review is run by volunteers. Our yearly budget is modest. Gifts and donations make a difference!

If you’d like to gift a monetary donation, please use our Flipcause page.

Donate to Red Ogre Review!

Buy a Book

Our issues are available as yearly anthologies printed in trade paperback format:

2023 - The Ogre Sees All

Buy of a copy of The Ogre Sees All!

2022 - At The Ogre’s Table

Buy of a copy of At The Ogre's Table!