Today’s blog entry may be offensive to sensitive Scotsmen and/or Scotswomen. Reader discretion is strongly advised – especially if you’ve ever worn a kilt.
Yesterday, on my way to dinner with Marty and co., I stopped by my local butcher shop and picked up a fresh haggis, determined to finally sample the Scotland’s national dish (I thought it was the deep-fried chocolate bar. That shows you how much I know). For those of you not in the know, haggis is comprised of various minced sheep’s innards (ie. lungs, liver, and heart), beef and/or mutton fat, oatmeal, onion, and spices stuffed into a sheep’s stomach, served steamed or boiled with a side of turnips and rutabagas.
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