Hi all!

I'm so glad to have found this forum (via Outlandish Observations -- thanks Karen!)

I started a new blog this week called http://OutlanderKitchen.com -- if you've ever asked yourself: W.W.J.E. (What would Jamie eat?) -- then this is the site for you.

I am a professional chef and food writer -- and I LOVE the Outlander series -- join me in the kitchen as I whip up recipes and photos inspired by the food DG describes so vividly...there's a bowl of Mrs. Fitz's parritch waiting just for you! Theresa

Theresa: WELCOME!

I so enjoyed your Brianna's Bridies post from a few months ago. It's nice to see you here!

(...and Karen's Outlandish Observations blog is just the best, non? *waving to Karen*)

Theresa, when can I expect you in my kitchen? That porritch looks great!

Your blog is very nice - I shall be a frequent visitor. The food looks lovely, and good enough to eat !

Brianna's Bridies are very similar to what I call Pasties - there are local variations throughout the United Kingdom. Most famous are Cornish Pasties from Cornwall which were originally food for miners who worked in the Tin Mines.

Glad you liked it Sassenach!

Yes, bridies and pasties are very similar! The main difference being that pasties are made with potato, turnip and carrot as well as the meat and onion -- the bridie contains only meat and onion (except for those vegetarian ones of course!)

I look forward to more Outlander (and food) chat!

Thank you for sharing your blog with us, Theresa. I'll have to look at it more thoroughly when I'm not so hungry - LOL.

Pauline -- so true! I am just going through 18th Centure French Chestnut tart recipes at the moment @ 7:52 my time...it's too early and I'm starving!

Well, I wasn't particularly hungry until I started looking at your blog. Now my stomach is growling and my mouth is watering. Not only does the food look delicious but your staging for the photos is wonderful, too.

Many thanks Thistle...I was just this afternoon staging a bannock photo...3 hours later, I can now report that can be difficult to make an 18th Century bannock look good...

Hi OK! I'm excited to check out your blog. The rolls with pigeon and truffles look excellent. If ever I get my hands on pigeon or squab, I'll give it a go! Bannocks would be hard to photograph. They never really sounded that appealing to me. I suppose it could be okay with a lot of bacon...

I studied pastry arts and have my own baking business. (Though I am not a chef and cannot properly chop an onion to save my life!)

Thanks for visiting the Kitchen, Lady Ross! There`s no doubt that bannocks are a little dry, but a modern play on them could be very tasty...

Wow! It is ABSOLUTELY thrilling that we now have SEVERAL cooking/baking experts amongst us! I love learning about new things in the kitchen and to think that I can get a cooking/baking fix AND an Outlander fix all at the same time!

As far as I know, Martha Stewart and Rachel Ray have NEVER referred to ANYTHING having to do with Outlander, so you ladies are my new heroes!

(On a side note I just made a new recipe for dinner tonight that my oldest DD ( an athlete and a "health-aholic") e-mailed to me --a healthy chicken potpie that she got from Dr. Oz! -- and it was DELICIOUS . . . but unfortunately, it didn't have anything to do with Outlander!!!)

jamie's wife, I would love that recipe! Chicken pot pie is one of my favorites.

Hi OK, just checked out your blog. It looks fun and yummy. Thanks for starting this thread leading us to your fantastic blog.

Hi Outlander Kitchen!!! I guess we are both here too! lol, I do looooove your cooking T!!! =)