Starz Outlander Premier Party




In another life I was a cook. I wouldn’t call myself a chef. I have no formal training and I never cooked in a fancy restaurant.  I did a lot of catering, and I was more likely to do a retirement party or a casual wedding than a five course meal with white linens on the table . I’m proud to call myself a cook. Means I make a mean Shrimp and Grits instead of Prawns and Polenta, or something like that.

All of that was to tell you that while I rarely talk about food on this blog, there is precedent for me to bring up this subject. Cooking is in my blood. It’s a large part of who I am, along with the reading of books, writing of stories, watching of movies, ogling of hot men.

Just so happens that food and books and TV have something in common this time.  And it all culminates into a premier party that has been 20 years in the making. Yes. 20 years. It’s been 20 years since I first read Diana Gabaldon’s Outlander Series and in all that time I’ve wished for the books to come to life. This weekend, they finally will, when Starz premier’s Diana’s series on it’s network, Saturday night at 9:00. Excited is not a sufficient word to describe my feelings about this event. SQUEE is probably the right word. It is the name of this blog for a reason. Sometimes fangirl excitement surpasses vocabulary.

The series takes place in Scotland, and while Scotland is not so notorious for its cuisine as say, India, or China, or  Mexico,  it does have some promising recipes that I plan to try out on my girlfriends when they come to Squee it up with  me this weekend.  If anyone else is planning to watch the Outlander premier, maybe some of the following Scottish gastronomical offerings will inspire you.

“Ith gu leòir!” Eat Plenty!

scotch eggs

Scotch Eggs

Scotch Eggs: Hard boiled eggs encased in sausage and breadcrumbs and fried to a crispy, golden brown. Yum!

forfar bridies

Forfar Bridies

Forfar Bridies: Some of you Northerner types might call these pasties (pah-sties). Basically a meat pie. Also yum.

Bubble and Squeak

Bubble and Squeak


And last but not least…no Scottish celebration is complete without it:





2 Comments (+add yours?)

  1. chrispavesic
    Oct 02, 2014 @ 22:41:16

    I am going to try to make the Bubble and Squeak this weekend minus the garlic. (Food allergy alas!) It looks like something my family will love. Chris


  2. squee1313
    Oct 02, 2014 @ 22:48:10

    It was great. I made it with shredded brussel sprouts and added just a touch of honey to them. I learned that adding honey to brussel sprouts and cabbage cuts the bitter, but it doesn’t actually taste sweet or taste like honey. The two flavors seem to balance each other out.


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