Burns night haggis
Actually it was the night after Jan 25th, but I did serve haggis. I decided that mashed potatoes and turnips are somewhat dull and unappetizing, so my haggis was served with boiled new potatoes, and stir-fried vegetables – peppers, mushrooms, courgettes and purple onion. They were sweet and delicious. Onto the haggis I poured a tot of malt whisky to keep it moist and nice. I had no bagpiper to announce the entry of the haggis (difficult at home), but I did recite the bard’s tribute to the “great chieftain o’ the puddin’ race.” I think my favourite stanza is
“His knife see rustic Labour dight,
An’ cut ye up wi’ ready slight,
Trenching your gushing entrails bright
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!”
It was a fitting tribute to Scotland’s premier poet. Now I must organize a feast to commemorate Scotland’s second poet, William Topaz McGonagall…