Potatoes

Burns Supper – Let Us Toast The Bard!!

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Happy Birthday Bobby Burns!!!

It is time to raise a glass of whisky to…

…the Great Scot, Robert Burns, poet 1759-1796!

I have come to love this supper tradition celebrating the man who gave us Auld Lang Syne, Red Red Rose and many others.

More than ten years ago, I was in England on January 25, and took part in a walking tour/pub crawl in honor of The Bard. Though, to my knowledge, Burns never lived in London, it was a fun night enjoying the city, playing tourist, listening to our guide recite Burns’ poetry, sampling single malts and eating haggis. The tour concluded in the historic Lamb & Flag which to this day boasts a lovely collection of Whisky.

My 2013 Burns Supper menu tonight features:

  • Scotch Broth
  • Haggis
  • Mashed Tatties (potatoes)
  • Whisky Cake
  • And of course a wee dram or two of single malt (to be determined)!!!

You can read about my Burns Supper 2012 here.

You can read more about Burns and hear samples of his poetry here.

A toast to Burns…

…and of course to You and Yours!!!

-Jenn

Breakfast in Egg Cloud City

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“Eggs in Clouds”

To view the full, original Rachael Ray Magazine recipe click here.

The original recipe called for chives, but my chives plant looked a little worn out, so I substituted dried tarragon.  Tarragon plays well with chicken, so I figured it would be a nice flavor to add to eggs as well.

In order to lighten up the meal, I skipped the bacon crumbles.  If you decide to use the bacon, I would suggest cooking it off in advance so that it won’t be smoking hot when you add it to the egg whites mixture.  If you would like to substitute the bacon, I think you could include chopped roasted red peppers or peppadews, either would add flavor and color to this dish, just blot off some the of moisture before adding.  Continue reading →