I first had haggis about ten years ago, when visiting my great aunt and cousins in Yorkshire and Scotland; I had not had it since…until yesterday. My introduction to haggis was a positive one, and I resolved on my return from that trip to find some in the States to accompany the scotch I brought back with me. Turns out, however, that haggis is not easy to come by in America. In the intervening decade, however, my meat skills have improved and internet food lore has blossomed and so, for the 254th birthday of the poet Robert Burns, I managed to make all my haggis dreams come true.
I’m terrible at keeping my own secrets, so I’m spilling some of the beans about next week’s super=exciting post: it’ll be Scottish themed. I’m working on an exciting main dish but, in the meantime, I thought I’d post one of the accompaniments: Scottish shortbread – or “petticoat tails” as these biscuits are traditionally known.
A teaser: I’m getting a new camera lens (finally), and will be celebrating by going super-traditional in two weeks – keep an eye out for a seriously historical post. Meantime, here’s a little newfangled something I tried out: gorgonzola-fig rugelach.