|Bud break in quince.|
|'Steak Lady's daffs looking promising.|
|The surviving half dozen young Buffs|
3 hens and 3 roosters.
This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results.
Heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
- Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
- When cooked, strain off the stock and set the stock aside.
- Mince the lungs, heart and trimmings.
- Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
- (Liz's edit) Brush a lidded casserole with melted lamb fat and put the mixture in. Press either a butter wrapper or a greased piece of tin foil down on top of the mixture, cover with the lid. Bake for one and a half hours at 180ºC.
|These seed heads can go onto the|
compost now the birds are done with them
So there you go. We will be enjoying ours with home grown mashed spuds and 'bashit neeps' even though the accompanying 'dram' will be Irish Jameson whiskey (with an E) or possibly poitín as we don't have any Scotch in the house.
Meanwhile, I have resisted temptation to paste in a chunk of the famous (Fair fa' etc) poem but this is because we have our own semi-homegrown madness to publish. I don't have a great deal to do with the social media system 'Twitter'. I have an account and it can be diverting but I think it only works if you have a smart phone and the time to be always on it. People post up what ever they are thinking at the time and then move on, so it is by definition ephemeral. When I go onto a computer twice a day or there-abouts, morning and evening, I would have to scroll back through hundreds of these little quips just to catch up; there would be no point.
|Goose, duck and chicken eggs.|
Occasionally, though, one of these people with, probably, too much time on their hands does have a moment of inspiration and creates or shares something which catches the attention with its sheer lunacy or amusement value. Liz spotted one of these last night; an "app" which creates a poem out of the 'tweets' you have posted ('tweeted'). You can choose from a choice of three poetry styles; Liz went with 'Rondel' and sent the app off beavering away to find my (thin and far between) tweets which are mainly about farming and small-holdering.
We can now bring you, by the magic of Twitter, the following masterpiece which may one day make it to the English canon and your grand-children's school-book anthology. Or not.
by Matt Care
|Probably not that impressed by the poem, but happy |
not to be in the haggis. Feste the lamb is getting very
We have control over the spend?
Place or I'll be in the dog 'ouse.
Through to Ivy at the December end.
You need an excuse?
Damn! Puts down Visa-debit card.
Smaller ones so now I have 2 pairs.
You'll be grand. Welcome aboard!
Westie dogs barking from upstairs!
Old names, though, don't you agree?
The onion'. One in every village?
Was caught munching on the fig tree
Can't beat a topp sausage.
..... Follow that Rabbie Burns :-) !!!