Burns Night

I’m a fan of Lorne sausage. It’s reliably good in my experience - unlike the traditional sausage which can be horribly crap.

Of course, you don’t often see square sausage here in Cheshire. However, we usually have a winter holiday in Tenerife where you come across Brit owned places that do the Full Scottish as well as the Full English. Given that choice, I’d usually go for the Scottish. My fave place for brekkie there includes bacon, black pudding, square sausage, fried egg, beans , potato cake and a choice of toast or fried bread. That’ll be the fried bread, of course.

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My mum’s from Gatley, so yes some NW heritage. She might disown me if she sees this.

Me too.

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Looks like some nice California wine !

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Is there for honest Poverty
That hings his head, an’ a’ that;
The coward-slave, we pass him by,
We dare be poor for a’ that!
For a’ that, an’ a’ that.
Our toils obscure an’ a’ that,
The rank is but the guinea’s stamp,
The Man’s the gowd for a’ that.

What though on hamely fare we dine,
Wear hoddin grey, an’ a that;
Gie fools their silks, and knaves their wine;
A Man’s a Man for a’ that:
For a’ that, and a’ that,
Their tinsel show, an’ a’ that;
The honest man, tho’ e’er sae poor,
Is king o’ men for a’ that.

Ye see yon birkie ca’d a lord,
Wha struts, an’ stares, an’ a’ that,
Tho’ hundreds worship at his word,
He’s but a coof for a’ that.
For a’ that, an’ a’ that,
His ribband, star, an’ a’ that,
The man o’ independent mind,
He looks an’ laughs at a’ that.

A Prince can mak a belted knight,
A marquis, duke, an’ a’ that!
But an honest man’s aboon his might –
Guid faith, he mauna fa’ that!
For a’ that, an’ a’ that,
Their dignities, an’ a’ that,
The pith o’ Sense an’ pride o’ Worth
Are higher rank than a’ that.

Then let us pray that come it may,
As come it will for a’ that,
That Sense and Worth, o’er a’ the earth
Shall bear the gree an’ a’ that.
For a’ that, an’ a’ that,
It’s comin yet for a’ that,
That Man to Man the warld o’er
Shall brithers be for a’ that.

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Robbie’s influence is everywhere

https://youtu.be/IEwqhaikDmg

https://youtu.be/Ryg27FqWdHA

https://youtu.be/Al7ONqrdscY

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I’m more excited for Burns Night that I am for Valentine’s Day.

Counting down to Cranachan.

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Let the debate begin:

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I love Cullen Skink.

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IMG_20240123_095334_501

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My Burns Night:

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Cullen skink-ish. I could only find smoked trout, but it was very good. Scotch eggs and a cucumber, red onion salad, oo&v dressing for something green.

And a wee dram, Slàinte Mhath!

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I love Scottish tablet!!

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Me. too! No self-control!

It’s hard to find in the States, bit I persevere. Must …have … it.

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We have a lot of Scottish expats and immigrants. Mostly people who were Baby Boomers or Silent Generation immigrants. Quite a few white collar professionals and tradespeople who arrived in Canada in the 1970s and 1980s.

Tablet shows up at Xmas , and I bought this for half price on Boxing Day! I also stocked up on tins of Walker’s shortbread that were about 75 percent off after Xmas.

Tablet never shows up here. But walkers. Yeah. TJs used to have wonderful tablet in a blue and white container, except it wasn’t called tablet. It was, however, tablet … and like all good things from TJs, it disappeared

I think TJs called it English butter fudge. But it wasn’t fudge, or vanilla fudge. It was tablet. And I didn’t have a big enough stash!!

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I also bought some half price Scottish Fudge, which is slightly different.

Have you tried American Penuche? Tablet reminds me of that!

No. I’ll check it out!

ETA looks like Butter Fudge. I see the similarities. Tablet I think is crumblier. But I’ll take both. :joy:

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Scottish Hebridean Easter recipes from Coinneach MacLeod’s Hebridean Baker cookbook.
Recipe for spiced carrot hot cross buns and Selkirk Bannock.

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