Today is the anniversary of Robert Burns birthday so we partake of typical, simple Scottish repast:
Breakfast: Porage (though I'd have liked Loch Fyne kippers)
Lunch: Scotch broth (with home-made bread)
Dinner: Haggis, mashed potato & swede (ideally mashed turnip included)
Trifle (sponge with whisky, fruit & chocolate)
Naturally I bought a bottle of single malt for this evening.
I look forward to St. David's day:yum: