Outlandish Observations

Let me tell you something I love about the Outlander community. Everyone is so friendly - and so willing to spread the Outlander love. We got a very cool mention from Karen over at Outlandish Observations yesterday.  It's a GREAT Outlander site and I can't wait to more thoroughly check it out once I finish the series!!

The Outlandish Companion II is Coming!

Diana has posted on her own blog - Voyages of the Artemis - that she is working on The Outlandish Companion II  - ALONG WITH BOOK 8 (squeeee!) - and is actually interested in finding out what the fans want to see in the books.

I have to throw out a big, ol' THANK YOU, DIANA for giving a hoot about her fans the way she does. It's completely refreshing that she makes herself accessible by having a website, a blog, a youtube page, etc. The woman actually answers some of the comments. And if she has an assistant doing a lot of it? Doesna matter. Good for her.  I think it's absolutely wonderful.

Let me tell you something about my life regarding the Outlander series. My friends and I meet at school pick-up and we read. We meet for coffee and we discuss Diana's characters. We meet my sister for drinks and discuss Jamie Fraser's anatomy (ooops! Did I say that?!) The bottom line here is that we're all hard-working women - some with young children and a lot of stress... and these books have brought a lot of joy and comfort to our lives.  It's heartwarming to know the author actually cares.

Oh Bannocks!

I don't know what came over me today... maybe it was the FREEZING COLD northeast US weather... maybe it was the dream I had last night about STALE BANNOCKS. (Crazy, party of 1?)

Either way - I tried my hand at baking Bannocks after finding a truly easy recipe on iChef.com.

I've reprinted the recipe below - and linked to it for your convenience.

It's definitely true that they are somewhere in between an oatmeal cookie and a biscuit. I'd say it's a sweet biscuit. Kindof like a scone - but much more apt to get crunchy verra soon after you bake them. They are really good with butter and jam... and a cup of tea or coffee. I also made a few with raisins - and a few with chocolate chips. I preferred the plain ones, however, which is odd, seeing as I've got a sweet tooth the size of Nebraska.
Enjoy!

Scottish Bannocks Recipe
Yield: 10 Servings

Ingredients
1 1/2 c All-purpose flour
1 c Quick-cooking oats
1/4 c (1/2 stick) butter, room temperature
2 tb Sugar
1 tb Baking powder
1 pn Of salt
1/2 c (about) milk

Instructions

A cross between a chewy oatmeal cookie and a biscuit. Serve fresh from the oven as is or split and toasted. Excellent for breakfast or tea. Bannocks are best the day they are baked.

Makes 10 to 12

1. Preheat oven to 450 F. Combine flour, oats, butter, sugar, baking powder and salt in large bowl. Rub mixture against side of bowl with wooden spoon until butter is completely blended in. Slowly stir in enough milk to make stiff dough. Turn out onto lightly floured surface and knead just until dough holds together. Reflour surface lightly. Roll dough out 1/3 inch thick. Cut into 2 1/2-inch rounds. Gather scraps together. Reroll and cut additional bannocks. Arrange on ungreased baking sheet, spacing 1 inch apart. Bake until light brown, 12 to 15 minutes. Serve hot or cool on racks.

**Post Scriptum:  I have recently changed the way I shape the bannocks and like them much better.  I don't roll them anymore; now I just knead the dough.  Then I grab a chunk of dough...roll it into a ball and flatten it out.  This way they are closer to 1/2 inch thick and come out higher - with more of a cakey consistency.  This way, they aren't as hard the next day and are much easier to slice or pull apart...and add butter, jam, etc.  Enjoy!

Just a typical (freezing cold) Sunday in NJ...

Found this book about Highlanders on a shelf in my husband's office... along with a beautiful book on Scotland... and a book on Scottish Clans. Interestingly enough, a book entitled "1776" about Washington's crossing and the Declaration of Independence,  among other things relating to the American Revolution, was right next to them. What amuses me is that I most likely gave him these books (since he's the Scot with relatives in Scotland) and yet I'm the one who now cherishes them. What's an Irish/Italian-American, Diana Gabaldon-loving gal to do?

Who is YOUR Outlander Mentor?

SPOILER ALERT: Dinna read unless you have finished Drums of Autumn.
So my sister Tracey (and Outlander mentor) has been telling me I should post about Outlander mentors - and how it's vital to have one. Which, it is, Sassenachs. I have had more than one occasion where something happened in the books and I've had to call my sister - who is always at least a half a book ahead of me - and ask questions. Or complain. Or yell. Or cry my eyes out.

I called Tracey on the first page of Dragonfly in Amber to say "WHAT THE F*%#???????"

I called her again at the end (and many times in between) to cry my eyes out and spend an hour discussing the books - our lives - and just generally sound like Nancy Kerrigan whilst chanting "Why? WHY?" over and over again.

Tracey, Jenn and I had a massive one hour conference call when Marsali burst in on Jamie and Claire in Voyager.  THAT was an interesting call.

And I called Tracey in tears - with a desperate need for guidance when Ian became a Mohawk. (Poor Shannon had to endure this alone as she was in Florida visiting relatives.) I shudder to think of not being able to call my mentor when I need to discuss.

So again - I ask you: Who is YOUR Outlander Mentor??

Authentic Gaelic Music

Give a listen to Griogair Labhruidh over at MySpace. Tremendous Gaelic tuneage - being SUNG in Gaelic. Sounds like Roger's in the houseeeee!

It's getting a little crowded up on the Ridge...

SPOILER ALERT: Dinna read unless you have reached Chapter 22 in  The Fiery Cross.

Let me tell you why Diana Gabaldon is such a fantastic writer: She makes you feel the story. I have spent countless hours reading these books and being uncomfortable. Or nervous. Or downright scared.

Right now I am feeling uneasy. And annoyed. And claustrophobic. Why? Because there are WAY too many house guests at Fraser's Ridge. The women woke up to empty beds; the men have all disappeared. To go hunting - or train - or something of that nature... which is what I'm assuming along with the wives. And the wives and kids are all sitting around the huge table, eating breakfast. Claire is taking mental notes of what food is still available in the pantries and cellars - and she's starting to get worried. And so am I. These people came along... and set up camp... and Mrs. Bug feeds them all nonstop... but has ANYONE caught anything lately? And they only have finite supplies of things like butter or raisins or parritch, etc.

And speaking of feeding them - has anyone noticed what big meals they eat for people who are low on supplies and sharing one household? Mrs. Bug is making them breakfast... just the women and children, no less... and it consists of toast and jam... sausage... porridge... raisin cake... and coffee. And now she's heading for the cellar to get some potatoes for the Muellers (who wouldn't be allowed in my house after the scalping incident; but that's just me. Yeah yeah, it was "the times".)  How about just a bowl of porridge and some coffee or water - and we'll save the cake and sausage for another day? Add some eggs and it's like a Grand Slam Breakfast! For moms and kids! My kids should eat so well every morning!

A few things you might want to know (all info and photos came from Wikipedia):

Head cheese (AmE) or Brawn (BrE) is a cold cut originating in Europe. Another version pickled with vinegar is known as souse. Head cheese is not a cheese but a meat jelly made with pieces from the head of a calf or pig (sometimes a sheep or cow) in aspic. It may contain onion, black pepper, allspice, bay leaf, salt, and vinegar. It may also include meat from the feet, tongue, and heart. It is usually eaten cold or at room temperature as a luncheon meat.

Corn dollies are a form of straw work made as part of harvest customs of Europe before mechanisation.



Hieronymus Bosch (English pronunciation: /ˌhaɪəˈrɒnəməs bɒʃ/, Dutch: [ɦieːˈɾoːniməs ˈbɔs]; born Jeroen Anthoniszoon van Aken [jəˈrun ɑnˈtoːnɪsoːn vɑn ˈaːkə(n)]; c. 1450 – August 9, 1516) was an Early Netherlandish painter of the fifteenth and sixteenth centuries. The artist's work is well-known for the use of fantastic imagery to illustrate moral and religious concepts and narratives.

Jamie and Claire

Found this on Photobucket. It's breathtaking. I believe it was done by someone named Lilly who goes by "Doverbears" on Photobucket. Just beautiful.

Diana Gabaldon Explains the Creation of Outlander

There is so much online with the regards to spoilers... so I avoid a lot of it like the plague. But since I'm on Book 5 - The Fiery Cross - I've gotten a little less timid as I tip toe through the Outlander tulips on the interwebs. In doing so, I found this video which I allowed myself to watch and I'm so glad I did. It's Diana Gabaldon - who I've never even heard speak before -  discussing Outlander and how the novel came to be. There are many parts to this video series; I only have the guts to view this one. Baby steps. And it has no spoilers. Enjoy. (And thanks to Suwannee79 for posting it.)

Casting videos

Interesting casting choices. (Not down with Colum, though; too old.)  I like Laoghaire... Bree... Roger... Murtaugh (a LOT like mine) but what really intrigued me was Jonathan Rhys Myers for Randall! He can definitely play him - no question about that once you've seen him play Henry Tudor. How about casting him as John Grey? Not a bad choice, either. Thanks to Tiedyedaisy.



This is just Jamie and Claire from MaggiePhenix. Not bad. Again - intriguing. Evangeline Lilly - I've NEVER thought of her. Wonder if she can do the accent? She does look perfect for Claire. And this Chris Hemsworth dude? Australian. Hmmm. I like it. I'll have to see him act in something.