Title here
Summary here
Editor's Note 12/24
For to make Fruturs / Fritters
Nym flowre and eyryn and grynd peper and ſafron and mak therto a batour and par aplyn and kyt hem to brode pecys and keſt hem theryn and fry hem in the batour wyth freſch grees and ſerve it forthe.Mix flour, eggs, ground pepper, and saffron into a batter. Peel apples, cut them into penny-sized pieces, then add them to the batter. Fry in butter, then serve.
The Forme of Cury: A Roll of Ancient English Cookery
J. Nichols (London, 1880)
J. Nichols (London, 1880)
Welcome to our twenty-seventh and December issue! We’re finishing the year strong with our trademark mix of poetry and visual art, along with a new critique column by Dr. Jones Irwin, and a sequel to our first short story contest winner by James Roderick Burns (it’s also about sentient, talking raccoons).
You might also notice that a few things about the site look a bit different. We recently reworked the entire site codebase to a fresh, new code platform designed for usability and web performance. It’s a brand-new site, front to back, top to bottom.
And with that, we have poetry by:
Gale Acuff
Sarah Spaulding Avento
D. W. Baker
Eric J. Baker
Stephen Bett
Nicholas De Marino
Cara Goldstone
Jennifer Handy
Rachel L. Myers
Prose poetry by:
Brad Rose
Liam Strong
Christian Ward
Critical analysis by:
A short story by:
And visual art by:
Simon Bereaud
Jerome Berglund
Vivian C. Bogoslavsky
Matthew Fertel
Hayley M. Heffernan
All the best and happy reading,
Matthew Bullen
Founder & Editor-in-Chief
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