Thursday, January 26, 2023

A surfeit of Haggis


We spend more time than you might think possible glaring at a plump pigeon sitting on a stone wall down by the shore.  My suggestion that we ' hurry along ' is ignored. When it becomes apparent that Angus is going to do nothing about the pigeon , or the wall, Sophie  resumes her tour of the village.

Yesterday we went to see the joiner . We arrived as the first graders were off for a walk through town with their teachers. Sophie and Angus quickly cross the road to avoid them. A crocodile of enthusiastic four year olds in day glo yellow jackets might make for an 'unpredictable' start to Sophie's day.

All is hunky dory at the joiners. The new patio doors are almost ready and the bookcase is starting to take shape. The 'gaffer' promises to let us know when he will start work on the kitchen. Mid-May is a possibility. ' I'll work out the costs and you can send me the deposit ' he says as I'm ushered out of the workshop.

The village Burns night is on Saturday. From the piles of Haggis left on the supermarket shelves I'm guessing that most folk in town didn't throw a party last night and are waiting until the weekend to celebrate. It goes without saying that the students partied last night and will party again at the weekend. For a while town looked like the stage set for Brigadoon -


Coppa's girl said...

Sometimes, pigeons - and walls, can be amazingly stubborn - as indeed can a certain PONette!
The patio doors look good and it's reassuring to know that true workmanship is still alive and flourishing. My bookcases will sadly have to come from Ikea!
Vegetarian haggis? Somehow I feel that's not in the true spirit of Burns Night!

Yamini MacLean said...

Hari OM
The vegetarian haggis is excellent - MacSweens over the Simon H, though! YAM xx

Travel said...

Small children in large numbers, should be carefully avoided. I don't think I have ever had haggis, someday.

Bentley said...

If you are in the Mid-Atlantic section of the USA try scrapple. It is served for breakfast and there is also scrapple sandwich for lunch. When I visited Scotland several years ago I tried Haggis and was very surprised to find that is was what we call scrapple. Our scrapple is semi-hard and sliced off the loaf at about 1/2 to 3/4 thick and fried. Very good eats.

Jake of Florida said...

Growing up in Philadelphia, scrapple was an occasional breakfast treat. Often scorned for its content, it's really quite tasty.

Diaday said...

Bentley...scrapple is similar to goetta, very popular in Cincinnati.

Angus, do you like haggis? I read some of Burns' poetry last night to celebrate Scotand's national poet.