Burns Night

Our Burns Supper

Tonight is Burns Night, a night to celebrate the life and works of Robert Burns, Scotland's national bard.  If you've never heard of Burns, then think back to New Years Eve when everyone starts singing Auld Lang Syne just after the bells...he wrote that, and much, much more.

Robert Burns, 1759-1796

The first Burns Suppers were held about five years after Burns died on the anniversary of his death, and quickly caught on.  Cynics will say that the Burns Suppers were moved from July (when Burns died) to January (when he was born) as it was a bloody good excuse for a boozy party in a miserable month!  (They're probably right about that, but the whole night is a massive celebration of Burns, so no one minds!)

I haven't been to a formal Burns Supper since I was at Uni, and since it's just the three of us at the table, it was rather informal.  (No posh frock required, hooray!)  I briefly addressed the haggis before slicing it open with my new knife, which was probably sharper than a ceremonial dagger, and then whacked the poor beastie into the microwave.  (We had a devil of a time catching a haggis earlier today!)

Address to a Haggis
Robert Burns

Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o' a grace
As lang's my arm.

(The remaining verses of the poem can be read here, with an English translation for Sassenachs!)

Tonight's dinner was a simple one;we're trying to eat healthily, so there was no pudding (weep with me, internet) but there was haggis, neeps, tatties and a cheeky whisky cream sauce!  I'm a firm believer in that if you're going to the trouble of making a whisky sauce, it should actually taste of whisky, so mine had most of a miniature of whisky in it, rather than the meagre two teaspoons that the Hairy Bikers advocated!!  Which probably explains why Lucas pushed the sauce aside and ate the haggis instead...

Happy Burns Night to those who are celebrating!

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