Burns Night, a day late and a dollar short

In attempting to come up with an appropriate post for the day, I accidentally landed on a website regarding “Burns Night”. As I read through the “traditional festivities” for Burns Night, I thought in the back of my head, “We would never do anything like this in the US.” That is not a bad thing. It is something that a long history gives you a chance to do, develop transitions that go far beyond the modern era, long before the first President of the United States was born.

From what I can tell from the website, this is the time to roll out the traditional Haggis. Just how popular is Haggis? And how many people eat it with neeps and tatties? (or, in other words “turnips and potatoes”) I am thinking Haggis is a thing they would have on Fear Factor, but you tell me:

Traditional Haggis (from Evelyn Hlabse, esh2@po.CWRU.Edu)
1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper,
Jamaica pepper and salt

Scotland is somehow becoming a frightening place for me now. :) However, Gem, I do want you to know that there IS vegetarian Haggis for those a little put off by lamb’s liver and a sheep stomach.

Back to my story, though. Haggis "is typically served on Burns Night, January 25, when Scotland celebrates the birth of its greatest poet, Robert Burns, who was born in Ayrshire on that date in 1759. During the celebration, Burns poems are read, and the haggis is addressed by a member of the party, ceremonially, in the form of verses from Burns' poem, 'Address to a Haggis.' A typical meal for Burns Night would include Cock-a-Leekie, Haggis with Tatties-an'-Neeps, Roastit Beef, Tipsy Laird, and Dunlop Cheese."

I am not really sorry that I somehow missed Burns Night, taking the Haggis into consideration, however, I do admire the tradition.

Have a nice day people.

Lisa