Raise a glass to the haggis
I might be back in the Metropolis, but that's no excuse to let go of all things Scottish just yet. It's just gone six and I'm back in my own kitchen and there's a haggis simmering gently on the stove. Later, I'll chop and then boil both some potatoes and swede, which will then be mashed and buttered, with the latter getting plenty of ground black pepper too for good measure. I just might add a touch of whisky to the haggis itself once I've cut into it. After all, this is Burns Night. On…
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