Monday, December 14, 2009

Hat tip to Leg Iron for this site.
As someone who likes haggis, white pudding, mince & tatties, is heaven for me and cholesterol hell for dietitians. I'm not a Scot but the Scots influence upon Northern Ireland meant a life long exposure to these foods. I especially like the passage about Scots farmers putting aside porridge so as to cut it up and eat it cold later. My nan introduced us as children to this practice as she made very thick porridge the night before and it was then prepared ready made for breakfast, cold or hot as one preferred. Cold, damp and wintery Ulster mornings in a cottage with only the range for heat meant no time to mess around getting warmed up and fed.


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