Introducing The OK Recipe Index!
I took a sheet of paper, pristine and creamy, placed it just so, and dipped my quill, excitement thrumming in my fingers.
I closed my eyes in reflex, then opened them again. Where ought I to begin?
Begin at the beginning and go on till you come to the end: then stop. The line from Alice’s Adventures in Wonderland drifted through my mind, and I smiled. Good advice, I supposed – but only if you happened to know where the beginning was, and I didn’t quite.
I twiddled the quill a bit, thinking.
Perhaps I should have an outline? That seemed sensible — and a little less daunting than starting straight in to write. I lowered the quill and held it poised above the paper for a moment, then picked it up again. An outline would have a beginning, too, wouldn’t it?
The ink was beginning to dry on the point. Rather crossly, I wiped it and was just about to dip it again, when the maid scratched discreetly at the door.
Diana Gabaldon, An Echo in the Bone, Chapter 74
Did you know that Diana started writing Outlander 24 years ago this month? Reading about Claire’s initial attempt at a beginning makes me wonder how much of Herself’s very first late-night session is reflected in this passage. :)
Looking through my own little project, I realized recently that OK has grown a lot since I first posted Mrs. Fitz’s Porridge from Outlander last November. There are now 24 Outlander-themed recipes, from the roast beef at J&C’s wedding feast to Stephen Bonnet’s Salted Chocolate Nutella Pretzel Balls…and lately I’ve worried that newcomers have no (logical, organized) way of navigating through the archives.
And there are a lot of new faces to worry about! Traffic here continues to rise, and the OK Facebook page gains, on average, 100 fans a week. <squeal>
So, without further ado, I invite you to feast your eyes upon the new OK Recipe Index…
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But before you go, I’d love to hear from you! What is your favourite Outlander recipe? And I’m not talking about The Turtle Soup from Voyager. We all love that. I’m talking about the less obvious recipes…ones that had you asking yourself, “What in the heck is that?” or saying “I’d like to give that a try!”
I love the recipe for Fiona’s Cinnamon Scones. I never grated the butter before for scones, and that intrigued me! Everyone in my brood goes crazy for cinnamon ANYTHING so it’s a keeper!
Catherine
Great to hear, Catherine! Thanks for letting me know. :)
Thank YOU! This came JUST in time as I begin preparing the recipes for sampling at EVERYTHING OUTLANDER Faire! My duty is the bread–will be trying these in a bread machine so I can make dozens of loaves by loading the machine and “set it and forget it”….we shall see how that works!! If it does, I’ll let you know–if it doesn’t, well, back to the good, old fashion mathod! :) Thanks for doing this magnificent work!!
Best of luck with it all! I have no doubt Mrs. Bug would have thought a modern bread machine a “miracle”
Just a quick note before I slip off to bed, way tooooo late again.
The first recipe I made (and by the way the one that I shared with
friends) was Fioni’s Scones. I served them with some cherry jam
and they were a big hit & to die for. I also made the rustic oatmeal bread
for hubby and myself, great. I have not gotten the temp right
on the salt starter yet, but I will. Sweet dreams. Helen in Ark.
Thank you for letting me know, Helen! I love those scones too…keep persevering with the bread…it’s tricky, but once you get the hang of it, it’s actually kind of fun to make yeastless bread! (Verra colonial, aye?)
Oh the Creamed crud recipe please?????
Once I narrow down exactly what it is, you bet! :)
I’ve been re-reading ABoSaA and keep wondering what /else Claire does with her sunflower oil …e.g. She describes making shampoo, which I’ve been attempting (!), but I don’t think she describes the culinary uses. Also, honey. Both the oil and honey are mentioned over and over in that particular book. Perhaps a whiskey-honey cocktail of sorts? ;)
Love OK and your writing! Thanks for all your hard work.
I’m always thinking about that sunflower oil too, Allie! I like to think they kept it for Fried Chicken and doughnuts… ;)
You should drink the homemade cherry bounce.
The homemade Cherry Bounce takes several months to make. Just waiting for cherry season to start the brewing! :)
Any of the breads, really. I think I’m going to make Jacosta’s bannock next. Yum!
Funnily enough, Mel, I have a batch of dough rising as I type… :)
this is awesome! great idea! thank you OK!
Jesus H. Roosevelt Christ (on a piece of toast)!! What took ye so long??
I was out picking nettles! LOL
THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!
:)…anything for my fellow Outlander fans!
Nicely done – thank you!
My pleasure, Jen…