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The Outlander Podcast The Original Outlander Podcast | Hosted by Ginger and Summer To join their exclusive Facebook Community, visit outlanderpod.com/group!

The original podcast about All Things Outlander, The OUTLANDER Podcast is hosted by sisters Ginger and Summer, fans of the book series by Diana Gabaldon since they discovered them in the 1990s. The podcast includes television episode discussions, chapter-by-chapter read-alongs, interviews, and much MUCH more. The Outlander Podcast Community is one that spans the globe and Ginger and Summer love meeting other 'Outlander' fans wherever they travel.

17/01/2025
11/01/2025

Well. So. I’m seventy-three! To be honest, I never thought I’d get this far, but I’m pleased that I have.

Many thanks to all of the kind folks who have been sending me sweet birthday wishes! It’s a pleasure and a privilege to have so many thoughtful, nice persons among my acquaintance.

Wasn’t sure what to post for my birthday, but I thought I’d repost this little essay (I’ll put up a Book Ten excerpt tomorrow). I know I’ve put this up before, but I think it’s been a few years since the last time, and there are a lot of new friends here—so here you go:

Myth and Mountain Birthdays

Author’s Note: I wrote this in 1999, at the request of the Flagstaff newspaper, The Daily Sun, for one of their features on the history of the town.

My birthday was always the coldest day of the year. If not literally true, it was family legend, and everyone knows that myth is much stronger than meteorology, even in the north country, where the snow lies deep on the mountaintops, and houses are built to keep the heat in, not out.

This particular legend had its origin--reasonably enough--on the date of my birth, January 11, 1952. My family lived in Flagstaff, but the family doctor had been having a difference of opinion with the hospital board, and had moved his practice to the Williams Hospital. So, when my mother went into labor early in the morning, my twenty-one-year-old parents were obliged to drive thirty miles over a two-lane ice-slick road, through the teeth of a driving blizzard, in order to get to the doctor.

When I was finally born, just at dark, my father was so unnerved by the entire experience that he went out to a nearby restaurant and ordered ham and eggs for dinner--forgetting that it was Friday. (Way back when, Catholics didn't eat meat on Fridays.) Driving the thirty miles home through snow and black ice, he ran off the road twice, got stuck in the drifts, and--as he later recounted--managed to free himself only because he couldn't stand the thought of freezing to death and leaving my mother with a one- day old child.

At the age of two days, I too made the perilous trip through the dark pines of the frozen landscape, to become a third- generation native of Flagstaff. There aren't a lot of us, if only because Flagstaff isn't that old.

Among the early founders of the town were my great-grandparents. Stanley Sykes was born in Yorkshire, England, but at the age of fifteen, was diagnosed with consumption. The only chance, his doctor told him, was to leave England; go to Arizona, where the warm, dry air would be good for the lungs (well, it was 1868, after all; the midwesterners hadn't got here with their damn mulberries and bermuda grass yet). Stanley heeded this advice, and with his elder brother Godfrey, set sail for the New World and the healing balm of the desert air.

Like many another outlander--my husband, for example--who thought Arizona was a desert, Stanley was startled to find that the northern third of the state sits atop the Colorado Plateau, and that the San Francisco Peaks are covered with the largest forest of Ponderosa Pine in the world. In search of desert, Godfrey went south...but Stanley stayed, seduced by the rush of wind through the pines and the clear dark skies of the mountain nights, thick with stars.

Great-grandmother Beatrice Belle Switzer came from Kentucky, along with her seven brothers and sisters, when the family farm was flooded out. It must have been a flood of biblical proportions, because once the Switzers started moving, they didn't stop until they came to Flagstaff, which--at 7000 feet--they evidently considered high enough ground to be safe.

The air in Flagstaff may not have been hot, but apparently it was dry enough, since Stanley lived to be 92, finally dying on a vacation to San Diego (that fog will get you every time). I was four when he died, and still have a vivid memory of him in his armchair, the smoke from his pipe drifting in the lamplight, as he taught me the delicate art of building houses out of playing cards--a skill that's stood me in good stead since.

His son, Harold--my grandfather--became the mayor of Flagstaff--and thereby hangs another family tale.

It was a scandal, in fact--or so everyone said--when my mother, Jacqueline Sykes, the mayor's daughter, descendant of one of the First Families of Flagstaff, fell in love with Antonio Gabaldon. Tony was smart, handsome, athletic, hardworking--and a “Mexican”, (as everyone at the time described any Hispanic) born in Belen, New Mexico (Los Gabaldones arrived in Santa Fe in 1705, and pretty much stayed there, until my father’s family began a westward migration to Arizona and California). In 1949, in a small Arizona town, this was miscegenation--or so everyone said.

My mother's friends said so. Mrs. X, her English teacher, said so, telling her firmly that she couldn't possibly marry a Mexican; her children would be idiots. The parish priest who refused to marry them said so; such a marriage would never last. The "interested parties" who took out a public petition against the match said so; it was a scandal. Her parents said so--and at last she was persuaded, and reluctantly broke the engagement.

My mother's parents sent her south, to the University of Arizona in Tucson, to leave the scandal behind; to forget. But she didn't forget, and six months later, on a dark December night, she called Tony and said, "I still want you. If you still want me-- come and get me."

He drove down from the snow-covered mountain to the desert and brought her back the same night--and they were married at 6:30 the next morning, by a priest from another parish. (My dad had kept the marriage license.)

It was a long and happy marriage--dissolved only by death--and thirteen months after the wedding, I arrived, the third generation born on the mountain.

We (and the fourth generation) live in Scottsdale, but I still keep the family house in Flagstaff, and escape there regularly to write; to me, the ideal weather for writing involves a gleaming portcullis of icicles to keep out all intruders, soft white drifts on the pines and the sidewalks, and the muffled grind of cars in the distance, crushing cinders into the slippery packed snow as they labor uphill. No salt on these roads; the San Francisco peaks are in fact one mountain, the remains of an extinct volcano--or least we hope it is extinct; the US Geological Survey is not so sure.

It's 72 degrees (F.) on this Christmas Day, and the dogs are swimming in the pool. My husband gives me warm slippers, though, knowing I'll need them soon. My birthday, after all, is always the coldest day of the year.

(Oh...Mrs. X? You were wrong.)

03/01/2025

Happy New Year! And may this year hold much happiness for you all.

Have you got any resolutions for this year? Mine is to bloody STAY HOME and not let anyone (other than family) drag me off into the far blue yonder. (I swear, 2024 nearly killed me.)

I sat down at my computer this afternoon, determined to Write Something, as a gesture to the New Year. I have NO idea where this came from, but here it is...

[An added note in reply to the hyper-observant person who noted that my grout is "less than pristine" and my counter "cluttered"...Actually, the grout is quite clean. However, the people who remodeled the bathroom (prior to our moving in, in 1991) had esoteric tastes, and all the grout in that bathroom is a dark pink. Not dirty--dark pink. As to clutter, it's my natural state, mental as well as physical. If it bothers you, don't look, is my advice...]

[Excerpt from BOOK TEN (Untitled) (but I will tell you the title sometime this year), Copyright 2025 Diana Gabaldon]

“You love James Fraser, don’t you?” Minnie asked suddenly.

John shrugged, though not with indifference.

“Everyone who knows him loves him,” he said. “Except the people who hate him and/or want him dead, of course.”

Minnie gave him a look, and sniffed, seeing the twitch at the corner of his mouth.

“And/or, you say, Lord Ambiguous. So, there are people who hate him and therefore want him dead? Or are there people who hate him but don’t want him dead, or those who want him dead, but without any sense of personal animus?”

“I don’t know how you expect me to conduct a conversation—with you--without at least an occasional resort to ambiguity,” he retorted. “As for animus, the man’s a soldier, and we are at war. Thus, there are hundreds—if not thousands—of men who sincerely want him dead, but who have no idea who he is, let alone approve or deprecate his character.”

She made a sound that wasn’t a laugh, but acknowledged his point.

“And ambiguity is so useful, is it not?" she said. "For subterfuge and distraction, if not outright prevarication.”

“Prevarication, my left buttock,” he said. “I haven’t told you a single untruth. Today,” he added, in the interests of exactness.

“_You_ don’t hate him, I take it?”

There was a brief silence, broken by the murmur of conversation among the sailors mending sails on the after-deck.

“I tried,” he said.

“Me, too,” she said, fixing her eyes on the foaming green wake that fantailed behind them. “But only for a few minutes, after discovering that he had a wife. I mean, what would be the point?”

“I suppose this was before you met Hal?” he asked, amused.

“Well, yes. Though I will admit that Mr. Fraser’s admirable qualities continued to impress me, on the rare occasions when I encountered him. Have you ever met his wife?” she asked.

He took a deep breath, feeling the pull of his waistcoat buttons. Too little exercise.

“I married her,” he said.

01/01/2025

🎉Wishing you all a happy New Year’s Eve and a prosperous 2025🎉

29/12/2024
29/12/2024

Not long tae wait now.. 🏴󠁧󠁢󠁳󠁣󠁴󠁿💙

26/12/2024

A wish for peace and joy to those beginning the celebration of Hanukkah!

[photo is of a Hanukah menorah, made by Gil Dekel (2014), courtesy of the creator and Wikimedia Commons.]

25/12/2024

Wishing all who celebrate a very Merry Christmas! 🎄🎄🎄

25/12/2024

I said I'd post my enchilada recipe today, but time got away from me, in the rush. If there's no time to make them for tomorrow, there's always New Year's!

ENCHILADAS

My father was always one to recognize both merit and shortcomings. Consequently, while he was often generous with praise, all his compliments came with a "BUT..." attached. "This is wonderful, BUT..."

In fact, I remember only three unqualified compliments from him. Thirty years ago, he told me that my swimming stroke was perfect. Twenty years ago, he told me that my children were beautiful. And on Christmas day, two weeks before he died, he told me that my enchiladas were as good as his. (I have witnesses!)

Christmas Day was the last time I saw him. But he'll always be with me, in the pull of water past my arms, in the faces of my children--and in the smell of garlic and chile, floating gently through the air of my kitchen.

*************

For them as don't know, an enchilada is an item of traditional Mexican food, composed of a tortilla (mostly corn tortillas) rolled into a cylinder around some type of filling (traditionally cheese, but can be anything from chicken or beef to spinach, mushrooms, and seafood, particularly in nouveau Southwest or turista restaurants), covered with spicy sauce, and baked.

The traditional (cheese) form requires:
garlic
olive oil
flour (a few tablespoons)
vegetable oil (or other light cooking oil)
white or yellow onion
cheddar cheese
corn tortillas
tomato sauce
red chili (in any usable form; puree, frozen, powdered, or already mixed with the tomato sauce, which is my preferred variety; I use El Pato brand tomato sauce, which has the chili already in it)

I'm not giving quantities as such, because you can make enchiladas in any quantity--but if you're going to the trouble, you might as well make a lot of them. (They freeze well, though the tortillas will degrade when frozen and give you enchilada casserole, rather than discrete enchiladas.)

As a rule of thumb, a pound of cheese and twelve tortillas will make about a dozen enchiladas; sauce takes about one to one-a-and-a-half cans of El Pato, and about three-four Tablespoons of olive oil. I almost always use three cans of El Pato, and end up with 2 1/2 - 3 dozen enchiladas.

All right. For starters, mince four or five cloves of garlic finely. Cover the bottom of a heavy saucepan with olive oil (about 1/8" deep) and sautè the garlic in the oil (the bits of garlic should just about cover the bottom of the pan). _Cook until the garlic turns BROWN, but be careful not to burn it-.

Turn heat down to low (or pull the pan off the burner temporarily) and add flour a little at a time to make a _roux_ (paste about the consistency of library paste). Add the El Pato (or plain tomato sauce) and stir into the _roux_. Add WATER, in an amount equal to the tomato sauce (I just fill up the El Pato cans with water and dump them in). Stir over low heat to mix, squishing out any lumps that may occur. If you used plain tomato sauce, add chile to taste (or if you use El Pato and want it hotter, add extra chile).

Leave on very low heat, stirring occasionally, WHILE:
1) heating oil (I use canola oil, but you can use any vegetable oil, including olive) in a small, heavy frying pan. Heat over medium heat, and watch it as it gets hot; if it starts to smoke, it's too hot--turn it down.
2) grating cheese
3) and chopping onion coarsely.

At this point, the sauce should have thickened slightly, and will cling to a spoon, dripping slowly off. Turn off the heat under the sauce. (If at any time, the sauce seems too thick, stir in a little more water.)
Now put out a clean dinner plate for assembling the enchiladas, and a baking dish to put the completed ones in.

With a pair of tongs, dip a fresh corn tortilla briefly (just long enough for the oil to sputter--2-3 seconds) into the hot oil. Let excess oil run off into the pan, then dip the now-flexible tortilla into the sauce, sort of laying it back and forth with the tongs to coat both sides.

Lay the coated tortilla on the dinner plate (and put down the tongs ). Take a good handful of cheese and spread a thick line of it across the center of the tortilla (you're aiming for a cylinder about two fingers thick). If you like onions in your enchiladas (I don't, but Doug does, so I make half and half), sprinkle chopped onions lightly over the cheese. Roll the tortilla into a cylinder (fold one side over the cheese, then roll up the rest of the way, and put the enchilada in the baking dish. (They won't have a lot of sauce on them at this point.)

When the baking dish is full, ladle additional sauce to cover the enchiladas thoroughly, and sprinkle additional cheese on top for decoration (I also sprinkle a few onions at one end of the baking dish, so I know which end is onion). Bake at 300 degrees for between 10-15 minutes--until cheese is thoroughly melted--you can see clear liquid from the melted cheese bubbling at the edge of the dish, and the enchiladas will look as though they've "fallen in" slightly, rather than being firmly rounded. Serve (with a spatula).

The method is the same for other kinds of enchiladas; you'd just make the filling (meat, seafood, etc.) as a separate step ahead of time, and use as you do cheese (for chicken enchiladas, brown diced chicken slowly in a little oil with minced garlic, onion, red and green bell pepper, and cilantro (coriander leaf)--bell pepper optional, and in very small quantity).

It usually takes me a little more than an hour to do three dozen enchiladas, start to finish. Once the sauce is made, cheese grated, etc., though, the assembly is pretty fast.
Happy Holidays!

NB: The photo (which I just took) is just for atmosphere; the green chili does NOT go in the enchilada recipe! (It’s Christmas, so I’m making both enchiladas and green chili. Maybe tacos for New Year’s….

Yep! This is the ONLY place (the bk, that is) you’ll get the nitty gritty of what’s up with Jerry MacKenzie. Not the Big...
23/12/2024

Yep! This is the ONLY place (the bk, that is) you’ll get the nitty gritty of what’s up with Jerry MacKenzie. Not the Big Books.

a leaf on the wind of all hallows, diana gabaldon, jerry mackenzie

23/12/2024

[This is not a spoiler-free review of the episode. If you have not seen the episode yet, read it at your own spoiler risk.] Episode 712: “Carnal Knowledge” and Episode 713: "Hello, Goodbye" 712 - Written by Toni Graphia, Directed by Lisa Clarke 713 - Written by Madeline Brestal & Evan McGahey, D...

23/12/2024
23/12/2024

Don’t forget about the Yule Log!

23/12/2024

The Inverness Outlanders had a festive afternoon filled with joy, laughter, and great company at Culloden House. A perfect way to celebrate the season!

23/12/2024

A stunning Scottish sunset - ye cannae beat it! 🤩👌

📍 Bennachie, VisitAberdeenshire
📷 Instagram.com/lljforbes

23/12/2024

Father and son together at last, just not the two we expected.

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The original podcast about All Things Outlander, The OUTLANDER Podcast is hosted by sisters Ginger and Summer, fans of the book series by Diana Gabaldon since they discovered them in the 1990s. The podcast includes television episode discussions, chapter-by-chapter read-alongs, interviews, and much, MUCH more. The Outlander Podcast Community is one that spans the globe and Ginger and Summer love meeting other 'Outlander' fans wherever they travel. To join their exclusive Facebook Community, visit outlanderpod.com/group!