30 January 2012
"Selkirk Grace"
“Some hae meat an canna eat, some wad eat but want it, but we hae meat, an we can eat, sae let the Lord be thankit.”
Translated:
meat: food, nourishment, a meal.
“Some have food but are unable to eat it, some would feed themselves but have nothing, but we have plenty food and we certainly can eat so let us give thanks to the Lord.”
28 January 2012
Burns' verse back in Dumfries Globe Inn window
BBC Scotland - 19 Oct 2011
Three verses etched on glass by Robert Burns at a Dumfries pub have returned after an absence of 177 years.
Using some kind of diamond stylus - or possibly a diamond ring - Scotland's national bard etched the poems on windows at the town's Globe Inn.
They were sold by the pub's owner who hit hard times in the 19th century and an attempt to buy them back failed. Now, using painstaking techniques, exact replicas of the missing lines have been put back in place.
A small wood-panelled upstairs bedroom, in which Burns often slept, has been preserved as he would have known it.
On its windows he inscribed five verses. Two of them have never been away, but the other three were sold and a bid to purchase them a century ago failed. The panes ended up at the Burns Museum at Alloway who do not wish to give them up.
However, it was eventually agreed that exact replicas could be made and these have now been completed and installed in Dumfries.
26 January 2012
Ode To a Haggis - Scottish Falsetto Sock Puppet Theatre
24 January 2012
22 January 2012
Scotch Broth
This cheerful soup is perfect for crock pot cooking. And a wonderful addition to your upcoming Burns Night supper.
Ingredients...
8oz carrots, peeled, diced
8oz turnips, diced
2 onions, peeled, diced
1 celery stalk, diced
1 leek, white part only, sliced
3-4oz pearl barley
4oz dried peas, soaked in water for 4-5 hours, drained
salt and freshly ground black pepper
4 pints lamb/mutton/or beef stock
3oz kale, chopped (optional)
Preparation...
1.Heat all ingredients, except kale, in a large saucepan until boiling.
2.Reduce heat and simmer gently for a 2-3 hours, or until the peas and pearl barley have softened
3.Stir in optional kale and cook for 10-12 min, more or until kale is tender.
Season to taste, with salt & freshly ground black pepper.
20 January 2012
16 January 2012
