Scotland (2/3)

Food is more than just what maintains us alive and strong. It is an important part of culture and identity; that which makes a country unique.Ā  Haggis

First thing is my list to try was the national dish of Scotland: Haggis. I was hesitant about tasting it because I had read of the ingredients(sheep’s heart, liver, lungs), but I reason that if I go for liver pate with no problem; I possibly like this as well. I must confess that I cheated the first time. I was in The Grog and Gruel Pub (courtesy of Alan and Tricia Smillie) and saw in their menu “Nacho Haggis, Tex-Mex meets Scotland”. It was the ideal introduction, combining flavors I knew, with something new. The second time was at my friends’ house and they have made it. The picture says it all, it was as good as it looks.

SandwichThey also accustom “Toasties” for lunch. I have always loved sandwiches, especially if the bread is grilled, warm and crispy and the cheese melted. Simple and heavenly meal. Another lunch time I had lentil soup which is very filling, comforting and perfect for a cold rainy day, typical of Scotland… soup and weather, that is.

Scottish fish soupEven though I grew up in a port city; I was/am, to some degree, a picky seafood eater and it is not in my first-choice of edible material; adding to the fact that most of the time it is an expensive delicacy. My hosts were extremely kind offering me a farewell dinner consisting of Cullen Skink soup with smoked haddock. The main course were fresh Langoustines with a garlic-mayo dip. Given the opportunity, I would have this great delicacy again.

Scottish friend

A fully Scottish experience has to include the tasting of Whisky, so I was taken to the Ardnamurchan Distillery to have a tour of the facility where the process, from beginning to end, takes place. The visit ends in a nice, cozy room where you are given one (or more if you so decide) Glencairn tasting glass of their fine “water of life”.

And last, but not least: Shortbread! I used to bake it when I worked in the kitchen in College, decades ago. I had forgotten about it; now “I have relapsed” and have no plans to recover šŸ˜€

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Published in: on August 1, 2019 at 5:01 am  Leave a Comment  
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Oatmeal Raisin Cookies

When I make cookies, it’s usually to share with my students/friends. Most kiddos in Bolivia dislike raisins, so most of the time I restrained from baking anything with raisins. This cool rainy afternoon I found myself reviewing my old recipes and found one marked as “favorite”and decided to reminiscer the flavor. I have all for myself a batch of 30 plump chewy cookies, willing to share, but I know nobody here would want any. Being that oatmeal is healthy and nutritious will be my excuse to eat them all

Published in: on October 28, 2018 at 9:42 pm  Leave a Comment  
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