LoriReid wrote:
Lori, Robert Burns (Rabbie Burns) was born on 25th January 1759 and is the Baird - a famous Scottish poet. It is a tradition that every year on that date (or near it) there are Burns Suppers all over the country where a national meal of Haggis, Neeps (turnips) and potatoes are served. There are lots of poems in the old Scottish language and addresses to the Haggis and the Ladies. Of course there is also lots of Scotch Whisky being passed around.

If you go to http://www.rabbie-burns.com it will tell you a bit more and explain the Haggis

tbrown0307 wrote: I don't mind cooking,actually planning a special meal can be fun. But having to come up with menus for everyday can get real boring, especially when I want to think about something else instead (like fabric & what shall I sew today?). What I loath is the clearing up afterwards

LoriReid wrote: Burns Night is a Scottish tradition celebrating the birth & works of Robert (Rabbie) Burns. He was an 18th century poet, who wrote in the vernacular of his day. You probably know one of his songs without realising it - Auld Lang Syne! http://www.robertburns.org/works/236.shtml Another slightly well known one starts 'My love is like a red red rose' http://www.robertburns.org/works/444.shtml

There is also an 'Address to a Haggis' http://www.robertburns.org/works/147.shtml. There are a lot of myths about the haggis, some say that it is a bird-like pig type of animal, others swear that it is more of a pig-like bird, but every one tends to agree that they are very hard to hunt & shoot!

The Clan MacSween happen to be the best hunters & providers of the haggis, in my opinion http://www.macsween.co.uk/ or you could try here http://www.scottishfoodoverseas.com/shop/food-and-drink/fresh-food/macsween-haggis/?kw=macsweens_haggis&fl=446700&ci=9456340467&network=s&gclid=CKjLobPb_a0CFSgntAod7yDItw

Haggis is traditionally served with mashed neaps & tatties. (Neaps I think are swedes, and tatties are potatoes)

If anyone wishes to disagree with any of the above information please feel free to do so

I have a confession for all of you! I do not cook. I do not like to cook! Oh, I prepare the meals, but simplicity is the key! A good piece of meat, a fresh veggie, and a salad.

Dawn,

I can't say that I lile to cook. I do it because the kids will go hungry if I don't. Meals at our house are simple like yours and I have to say the crock pot is my friend. Just throw the stuff in in the morning and it is done when I get home at night.

Well, I was uploading my reel picture and the site won't let me add attachment I'm using an iPad and the site is probably not updated for iPad use....unless someone has another way to upload.
The upload attachment won't let me "choose file" but I can add "file comment" under pic. Go figure!
If no solutions, I'll upload on my desktop when I return home next week.
Happy Stitching!

Ok Rosemary,
Is it cause I'm from the US or am I just really out of it, but I never heard of Burns Night or of McSween's haggis.
Lori

PosyP wrote:

Good one

PosyP wrote:
Those where the days

Hey Maureen, do you remember the Noel Edmunds phone calls from the late 70's - especially the 'Haggis Shoot'
http://www.youtube.com/watch?v=5ptcKL_T1xw

ROTFLMAO

Oh Dawn, we must be kindred quilt sisters!! I too, do not like to cook! I'd rather be quilting and sewing.

KISS (keep it simple sister) is my mantra for the kitchen! I am good at whipping up a salad and some pasta with Prego sauce, and calling it done!! Cut fruit for dessert and water to drink. And breakfast is always a bowl of oat cereal and a cup of coffee. Easy Peasy is my middle name!! LOL

scottishquilter wrote: Not completely English in this household, husband born in Motherwell, & my great-grandfather from Glasgow.

By the way, whilst on a first aid course, to the question of 'how do you identify burns?', the response was 'He's wearing a kilt!' & 'he's got a scots accent!' wasn't quite the right answer

All the blocks & recipes are scrumptious!!
Love the personal "flavor" (sorry!) from Dawn and Maureen.
Shall we each contribute a recipe with our local flavors
and then they can be matched with a reel somehow...rather
than feel like we need to come up with something for our
own reel???
Not that it's forbidden to have a recipe that does
match with our reel.
And since I'm part of the book team, will be happy to do the
match-ups.
Comments? Opinions? Discuss!

PosyP wrote:
Roemary, glad to hear some English celebrate Burns Night

Dawn, Just wondering how you make the pie crust? (Just teasing)

Love the sound of Clootie Dumplings.
I love the British Plum Pudding and we have it at Christmas, but it is very hard to find around here.

I'll re-try my signature; somehow it disappeared into cyberspace.