Haggis, neeps and tatties

Today is Robert Burns birthday (b. Jan 25, 1759) the traditional time for Burns Suppers in Scotland and serving haggis, neeps and tatties. We're going to a Burns dinner this week-end and it's traditional for the guests to perform and the hosts to serve the food. Not sure what they'll serve or we'll do. But we missed several Christmas and New Year's events due to my husband's cold, so we're a bit starved for some good food and conversation. Yup. This is how old people party.

Here's a note from last year's blog about this event. "My husband and I both have surnames that travelled with invaders to Britain during the Norman invasion in 1066, which means our origins were French, then again into Scotland, but with so much mixing and matching over the centuries, especially in the British Isles, who knows really? We are both 8th or 9th generation Americans, with families that originally settled in Pennsylvania after getting off the boat before the Revolution, then traveling further west and south in the next generations and intermarrying with boatloads of Germans, some of whom kept their language for almost 100 years. Lots of Presbyterians in our family trees. . . his more recently than mine."

What is haggis? "Haggis is a meat dish which is made by stuffing a sheep or cow stomach with offal, oatmeal, and an assortment of spices, and then boiling the dish until it is thoroughly cooked."

What is neeps? Peeled and chopped turnips. I actually like this dish and used to serve it to the family on mystery vegetable night. Lots of Scots descendants in Appalachia and grandpa loved his turnips.

What is tatties? Mashed potatoes.