We join with our Scottish #Nipclub pals to Burns Night, a celebration of Scottish poet Robert Burns and his contribution to Scottish culture. It is held on January 25th, the date of his birthday in 1759.
It's a night to wear tartans, listen to and play bagpipes & fiddles; sing traditional folk songs and recite Burns' poems (including Auld Lang Syne, a Burns poem set to music).
A highlight of the evening is the Burns Supper. It may be formal or informal, with the "star" of the evening being haggis, a meal of minced sheep's heart, liver & lungs, mixed with onion, oatmeal, suet and spices. Haggis is traditionally bound in the sheep's stomach for cooking. The haggis is served with tatties (potatoes) and neeps (turnips). The meal is often accompanied by fine domestic whiskey.
In a formal setting or where bagpipes are at hand, the haggis is brought in with much fanfare. After a tribute & toast to the haggis, it is opened and guests dig in.
@SquirtTheCat is ready to pipe in the guests
Selkirk grace
Address to the Haggis
@thenascarkitty addresses the haggis
while chef @kconlon1 looks on
Angel @Adorabully Badge opens the Haggis
Drinks & Noms
2 Oz. Scotch Whisky
1 Oz. Drambuie
3/4 Oz. Sweet Vermouth
1 Dash of Peychaud's Bitters
1 Oz. Drambuie
3/4 Oz. Sweet Vermouth
1 Dash of Peychaud's Bitters
Tennent's Lager
cooked, flaked fish, rice, parsley, hard-boiled eggs, curry powder, butter or cream,
Fish & Chips
Cranachan dessert
