"The Coffee Shop"......(#2)

Just darted in for a sec...hope the Gumbo tasted good Ed...I could smell it clear over here! I smelt real good. But I am frying Pork Chops! No worries I always use Canola Oil. We are having Mac & Cheese, Apple Sauce, Green beans with it. So I got to run!

Just wanted to say hi to rsr and Wisdom Seeker! Hi!

Sherrie

 

Ok I am looking this irn bru up! And while I am at it, I might as well look up neeps.

Oh and i will look up the 2000 mission statement the missionaries have to sign too, after I look up the other.

Sherrie

 

irn bru...pronounced Iron Brew.

Scotish Soda.




Coca-Cola takes a lot of pride in being the world's favorite soft-drink, but it's got some tough competition in Scotland. More popular than Coke on a local level, and available with your Big Mac at the local McDonald's, Irn Bru is an inexplicable hit in Glasgow and the surrounding area. There's no question about it: Irn Bru is one-of-a-kind. Its orange color reminds the consumer of orange soda, but not exactly; it also possesses a sort of deep, zesty hue that recalls shades of rust, or wine. The initial smell is clean and cool, and vaguely reminiscent of tangerines.



Drinking Irn Bru is an experience unto itself. There's an initial rush of flavor, but of what sort is unclear; and then the distinct taste of water. Utilizing Scottish techniques that elude explanation, Irn Bru somehow manages to taste more watery than water itself.

The verdict is positive: Irn Bru is refreshing, oddly colored, and unique. It's only a matter of time before American eccentrics are washing down their fish and chips with its sparkling flavour.


At 1.28 american dollars for 24 cans wholesale. We will keep plenty in stock!


Now to see what this neeps thing is!
Sherrie

 

Bashed Neeps

This is a traditional accompaniment to Haggis. The turnip in Scotland is commonly "brassica rapa," rutabaga or Swedish turnip. In England it is called a swede. It was introduced to Scotland in the late eighteenth century by Patrick Miller of Dalswinton. He was a wealthy man, a director of the Bank of Scotland and Chairman of the Carron Iron Company, and had a passionate interest in mechanical and agricultural improvement. King Gustav III of Sweden was a satisfied customer of Carron, and he presented Miller with a gold, diamond-encrusted snuff-box bearing a miniature of himself, containing rutabaga seeds. In this way the "swede" came to Scotland. The box and its accompanying letter can still be seen in the British Museum in London.

INGREDIENTS: Swede - 450 g (1 lb) peeled and diced, Butter - 50 g (2 oz), Mace - pinch (optional).

COOKING: 1. Cook the swede in boiling water for 15 minutes, until tender. Drain and mash well.
2. Add remaining ingredients and mix well until the butter is melted and incorporated. Season according to taste.

Well this has been very interesting. I think I will try this Haggis and Bashed neeps, and invite Gwyneth, followinghim, Jim, and Jon to dinner. I will just be drinking Irn Bru. I do not care for turnips either.

I have eaten Mashed Turnips with butter and milk and a dash of sugar. YUK! But my kids love it.

Sherrie

 

ROTFL....hahahahahaha! Jim you crack me up!

Sherrie

 

Taties & 'Neeps is what rsr said. rsr...that is called Clapshot.

1. Combine equal amounts of cooked mashed potatoes and rhutabegas.
2. Mix in butter.
3. S& P to taste.
4. Turn into a hot serving dish.
5. Dot w/ more butter.
6. Sprinkle w/ more pepper.
7. Garnish w/ chives and serve.

Sherrie

 

Look what I found. these two sayings I found no Author:


Some hae meat, and canna eat,
And some wad eat that want it.
But we hae meat and we can eat,
And sae the Lord be thankit.


To a Haggis

(1786)


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

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin was help to mend a mill
In time o'need,
While thro' your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An' cut you up wi' ready sleight,
Trenching your gushing entrails bright,
Like ony ditch;
And then, O what a glorious sight,
Warm-reekin', rich!

Then, horn for horn, they stretch an' strive:
Deil tak the hindmost! on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
Then auld Guidman, maist like to rive,
Bethankit! hums.

Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad make her spew
Wi' perfect sconner,
Looks down wi' sneering, scornfu' view
On sic a dinner?

Poor devil! see him owre his trash,
As feckles as wither'd rash,
His spindle shank, a guid whip-lash;
His nieve a nit;
Thro' blody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He'll mak it whissle;
An' legs an' arms, an' hands will sned,
Like taps o' trissle.

Ye Pow'rs, wha mak mankind your care,
And dish them out their bill o' fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu' prayer
Gie her a haggis!

Go here to hear it:
http://www.bbc.co.uk/scotland/history/burnsnight/poetry/haggis.shtml


Sherrie

Edited to put the URL on.

[ April 26, 2003, 08:39 PM: Message edited by: Sherrie ]