So I imagine that most of my readers are fairly chomping at the bit for the season premiere of Outlander this Saturday, right? I mean, most of us have read the series, and probably LOVED the series. And,
OMG THE DRESSES!!
Can you even? Blah blah blah, men in kilts. blah blah blah. IT’S ALL ABOUT THE DRESSES.
Let’s be honest, Claire is the star of the show. She’s the star of the books, really, I mean, until Voyager. But Caitriona Balfe and her amazing alabaster skin, the miles of porcelain that seems to live between her chin and the really rather deep cleavage of these dresses makes me swoon something fierce. And turn a few shades of green. I’m as pale as she, but my skin looks like a freckled Scottish beach compared to her creamy complexion.
ALRIGHT, I’LL PUT IT ON. Will it help?
So in anticipation of this bumroll and cage of awesome. I’m introducing you scamps to a book about the history of the time that all this shit went down.
Ok, much to all of our chagrin, Claire Fraser isn’t really waltzing through standing stones and announcing her presence on the other side like so much diva fabulousness,
but the battle of Culloden was quite real, I assure you, and it was just as deadly as it was described.
The blood stained earth remains, standing guard to the memories of the tragically doomed uprising of the poor, hungry Scots determined to hang onto whatever scrapes of freedom to which they still clung.
The book is…
Simon Fraser, Lord Lovat, was the last of the great Scottish chiefs – and the last nobleman executed for treason. Determined to seek his fortune with the exiled Jacobite king in France, Fraser acted as a spy for both the Stuarts and the Hanoverians; claimed to be both Protestant and Roman Catholic.
In July 1745, Bonnie Prince Charlie launched his last attempt to seize back the throne, supported by Fraser and his clans. They were defeated at Culloden. Fraser was found hiding in a tree.
This swashbuckling spy story recreates an extraordinary period of history in its retelling of Fraser’s life. He is surely one of Scotland’s most notorious and romantic figures, a cunning and ambitious soldier who died a martyr for his country and an independent Scotland.
This book is a well told and dense text full of unexpected bits of information about a man who is nearly forgotten by history. We are always regaled with the tales of the martyrs who lead their men to victory, but hardly ever are we given insight to those who lost more than just their breath.
This is the story of a struggling Scotland, rising up against an un-defeatable enemy, the odds overwhelmingly in favor of the Brits, fighting until the life shed from their bodies and into the eternal earth beneath them. In Fraser’s words you can almost hear the echoes of battle cries from the parched throats of the starving soldiers, screaming in Gaelic and the soul-wrenching language of the dying. You shout with their small victories and sob in their loss. It’s a tough read because the situation was that of hard places and rocks and distant hopes where never the twain shall meet.
More than that, it’s the story of a now silent hero who deserves the years of history and praise he’s missed. For all of his intrigue and double dealings; for all of his valor and heart, and for Scotland.
You are remembered, Simon Fraser.
Obviously, it had to be Scottish.
Cranachan is an oat and whisky dessert tossed with cream and fruit. It’s smoky and sweet and wonderful.
It is not, however, healthy.
It’s toasted in butter and served with whipped double cream and whisky. It’s really a delight.
My recipe is very almost nearly as delightful. It’s full of protein and makes not only a great dessert, but also a great breakfast.Healthy Cranachan and The Last Highlander Click To Tweet
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake vegan vegetarian dairy-free gluten-free kosher tofu
- 2 cups scottish oats
- 1/2 block silken tofu
- 1/2 cup peanut butter
- 1/2 cup honey
- 1 cup chopped nuts
- 1/4 cup chia seeds
- 2 tbsp blackstrap molasses
- 2 tbsp maple syrup
- 2 tbsp whisky
- 1 tsp vanilla extract
- 1 tsp cinnamon
- cooking spray
to add in
- chopped fruit
- coconut milk or yogurt
Preheat oven to 375F
This is simple, add all the ingredients in a mixing bowl, and beat it for a few minutes.
pour into a 9″-13″ greased pan
bake for 15 minutes
crumble over fruit and yogurt.