WeelHaggisNicht
Jan. 25th, 2015 12:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceIt is the 25th of January; it is Burns Night. It is also the day we celebrate Dave's birthday. Poor Dave, being Welsch, is not Scots: and nevertheless. Haggis it is, then.
I don't know how I lived so long in the UK, how I celebrated so many Burns Nights and never made my own haggis. (Well, there was MacSween's: but nevertheless.)
However. Being this far away, and in a land where haggis is illegal: I have butchered my pluck and boiled my pluck and ground my pluck with onions. I have mixed it with toasted oatmeal, with herbs from the garden and allspice from the rack, with kosher salt and lashings and lashings of fresh-ground black pepper; and I am going to have to cheat the final stage, because I have no sheep's stomach and must boil it in a pudding-basin instead, but y'know what? At the moment, raw in a bowl - it don't half smell like haggis. So far, I am cautiously optimistic.
I don't know how I lived so long in the UK, how I celebrated so many Burns Nights and never made my own haggis. (Well, there was MacSween's: but nevertheless.)
However. Being this far away, and in a land where haggis is illegal: I have butchered my pluck and boiled my pluck and ground my pluck with onions. I have mixed it with toasted oatmeal, with herbs from the garden and allspice from the rack, with kosher salt and lashings and lashings of fresh-ground black pepper; and I am going to have to cheat the final stage, because I have no sheep's stomach and must boil it in a pudding-basin instead, but y'know what? At the moment, raw in a bowl - it don't half smell like haggis. So far, I am cautiously optimistic.