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Travel - 4/15/2004 9:45:02 AM   
Robinson


Posts: 13
Joined: 3/6/2004
Status: offline 		Is anyone out there going to some place intertesting this year? I am stuck for now in a small city and it would be nice to off set the damage done by a long winter with tales of travel and exotic local color. This city has a color and it is "grey".

My wife and I are planning to tour the border marche of Scottland for the fall. Search for dead relatives, tour the museums, find interesting food, etc. I have yet to find a cook book with a picture of a hagis, this does not bode well.

Robinson
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RE: Travel - 4/15/2004 1:45:17 PM   
proudsub


Posts: 3896
Joined: 1/31/2004
From: Washington
Status: offline
quote:

Is anyone out there going to some place intertesting this year?


Yesssss. my aunt is taking me on a cruise to Alaska this summer. I've done this cruise twice before but can't turn down a freebie. (i'm her legal guardian as she is mentally incompetant, and her 2 nurses are coming too) It's the best trip i've been on and i have travelled a lot. We are also going to New Orleans sometime in May to visit one of our daughters.

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proudsub

"Without goals you become what you were. With goals you become what you wish." .


(in reply to Robinson)
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RE: Travel - 4/15/2004 3:42:38 PM   
Robinson


Posts: 13
Joined: 3/6/2004
Status: offline 		Alaska is on my list of places to go and spend time.
I almost signed onto a ship that sailed up and down the west coast. That would have been a great way to see the west coast, to bad the coin came up heads.
Robinson

(in reply to proudsub)
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RE: Travel - 4/17/2004 6:31:46 AM   
londonswitch


Posts: 77
Joined: 3/1/2004
Status: offline 		Scotland.

You are right to be afraid. The fearsome haggis is not often pictured. It tastes like your dead relatives seasoned with grass and stewed in a worn out basketball. It had nutritional sense around about the time you had to use every part of every animal in any way possible to try and keep alive in a reasonably inhospitable climate. Last Tuesday in Aberdeen, for example.



Have fun in the grandest Celtish ThemePark of them all, and read this primer on the chavscum of Glasgae afore ye gae 'way.

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RE: Travel - 4/17/2004 9:11:09 AM   
EStrict


Posts: 730
Joined: 1/11/2004
Status: offline 		Though it may not seem *exciting*, I can't wait for our vacation this year. We are taking Race to meet Master's family in WI then on to PA. The best part is getting to see my oldest son Bobby graduate! And I will get to be with Jimmy (my other son) on his birthday which is the day after the graduation.

Still, as we are going across country I guess it counts as travel, and even if it doesn't to anyone else, it thrills me!

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Sandy

Don't take life too seriously, no one gets out alive anyway...

(in reply to londonswitch)
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RE: Travel - 4/17/2004 7:24:41 PM   
Robinson


Posts: 13
Joined: 3/6/2004
Status: offline 		Thank you for the warning and the tip.
As an epicurian (sp?) I will admit defeat and for go the hagis on my trip.


Robinson

(in reply to londonswitch)
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RE: Travel - 4/17/2004 7:36:37 PM   
Robinson


Posts: 13
Joined: 3/6/2004
Status: offline 		Sandy,
Your adventure sounds like a lot of fun more so than normal travel since yo have family to see.
Some of my fondest memories are from the cross country trip I went on with my best friend. The great plains, rockies, the pacific, Seattle, and the Badlands park were all breath taking. I got to try buffalo and sit in a thunderstorm in the dakoatas. I can't wait to do more exploring.

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RE: Travel - 4/17/2004 9:02:02 PM   
proudsub


Posts: 3896
Joined: 1/31/2004
From: Washington
Status: offline
quote:

Some of my fondest memories are from the cross country trip



Two years ago one of my daughters and I drove from WA to Florida and back. We took a southern route out there including: Sequoia Nat'l Park, New Years in Vegas, Tombstone, Carlsbad Caverns, Dallas/Ft. Worth, New Orleans, Biloxi, and the Gulf Coast. We drove home on a Northern Route including: Hilton Head, Charleston, Gatlinburg, Columbus, Chicago, Minneapolis, Badlands, and Yellowstone. We stopped at casinos wherever we could, which paid for most of the trip :); visited a lot of relatives, a few friends, and met some of my internet friends from pogo games. It was wonderful to spend that much time with my daughter too, had a great time. When we got back to WA we both commented that we live in the most beautiful state of all the ones we visited.

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proudsub

"Without goals you become what you were. With goals you become what you wish." .


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RE: Travel - 4/17/2004 10:16:02 PM   
rain


Posts: 319
Joined: 4/13/2004
Status: offline 		i love to travel! i have had the opportunity to go to: England, Scotland, France, Ireland, Costa Rica, and Canada.

i have also worked in both Yellowstone Natl. Park and Yosemite Natl. Park, and have visited 30 states in the US.

Some of my favorite places have been the National parks, land preserves, mountains, lakes, and rivers....

While i prefer to live in big cities, i find it refreshing to spend time in the wilderness...it's been awhile since i've done that, but i'm planning on going to Utah to meet up with friends at one of the three National Parks there...hopefully before the end of this year.

Happy traveling, Robinson! Good luck with the Haggis, i've never tried it...but after reading the ingredients, i can't say i'm too eager to try it!

Cheers,

~rain~

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RE: Travel - 4/18/2004 5:21:36 AM   
Robinson


Posts: 13
Joined: 3/6/2004
Status: offline 		The Hagis I now feel is something to be feared. I might just try it to say that i lived through it


After Grad school I get to do some real traveling. My wife is going to kick me out for the summer and "make" me sign up on a tall ship as crew. I am thinking the Nina, mayflower two or the rose. I used to work on the Sealion in Buffalo, but we never went anywhere. (If I can find a good picture of the only Mistress I have ever had I will post it on my profile )It was however a great way to learn knots and line. There is nothing like a block and tackle with a cargo net.

Robinson

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RE: Travel - 4/19/2004 6:53:38 AM   
MistressKaren51


Posts: 44
Joined: 1/18/2004
Status: offline 		Lucky you! I'm sure you'll enjoy your visit to beautiful Scotland. I too, am making a 2 month visit to the U.K., returning with my fiance/slave after his visit here. I've been to the northern part of the U.K. several times and must say the trips there are the highlight of the year. Please feel free to contact me via email or phone number if you'd like some suggestions on where to go, how to find the best fares on airline tickets, etc. I'll be more than happy to help. My number is 919-837-5033.


Thumbnail Image


Attachment (1)

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http://www.punishmeplease.com

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RE: Travel - 4/19/2004 9:31:46 AM   
velvetvixen


Posts: 351
Joined: 1/19/2004
Status: offline 		Is that a pic of hagis?

In the Mike Meyers romatic comedy "So I married an ax murderer" hagis has a cameo appearance.

(in reply to londonswitch)
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RE: Travel - 4/19/2004 9:34:09 AM   
velvetvixen


Posts: 351
Joined: 1/19/2004
Status: offline 		I got sidetracked by the hagis--

I am going to TX. Yee Haw!

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Profile   Post #: 13
RE: Travel - 4/20/2004 7:00:04 PM   
Robinson


Posts: 13
Joined: 3/6/2004
Status: offline 		Thank you MistressKaren51,

When we get closer to the date I will get in touch with you.
Robinson

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RE: Travel - 4/21/2004 4:03:28 AM   
londonswitch


Posts: 77
Joined: 3/1/2004
Status: offline 		Yes. That's haggis. So is this.




Here's the recipe. Yum yum.

Ingredients
1 sheep’s pluck. i.e. the animals heart, liver, and lights (lungs).
Cold water.
1 sheep’s stomach.
1lb lightly toasted pinhead oatmeal (medium or coarse oatmeal).
1-2 tablespoons salt.
1 level tablespoon freshly ground black pepper.
1 tablespoon freshly ground allspice.
1 level tablespoon of mixed herbs.
8oz finely chopped suet.
4 large onions, finely chopped.
(lemon juice (or a good vinegar) is sometimes added as well as other flavourings such as cayenne pepper)

Directions
Wash the stomach in cold water until it is thoroughly clean and then soak it in cold salted water for about 8-10 hours.
Place the pluck in a large pot and cover with cold water. The windpipe ought to be hung over the side of the pot with a container beneath it in order to collect any drips. Gently simmer the pluck for approximately 2 hours or until it is tender and then leave the pluck to cool.
Finely chop or mince the pluck meat and then mix it with the oatmeal. Add about half a pint of the liquor in which the pluck was cooked (or use a good stock). Add the seasonings, suet and onions, ensuring everything is well mixed.
Fill the stomach with the mixture, leaving enough room for the oatmeal to expand into. Press out the air and then sew up the haggis. Prick the haggis a few times with a fine needle. Place the haggis it in boiling water and simmer for approximately 3 hours.

Serving your haggisHaggis is traditionally served as "haggis, neeps and tatties".
The neeps are mashed turnip or swede, with a little milk and allspice added, whereas the tatties are creamed potatoes flavoured with a little nutmeg. To add that authentic touch consume your haggis, neeps and tatties with a dram of good whisky (it goes down the throat not onto the haggis).

The tourist haggis
The tourist trade is keen to exploit the gulible tourist (willing or not) with the story of the wild haggis, a tubular beast which has one set of legs shorter than the other to enable it to run round hillsides. The wild haggis hides in the short purple heather that covers the Highland hillsides and is difficult to trap, presumably why it is seldom found in shops - except as fluffy toys.

PS, does America need suet explained, do you have that?

(in reply to velvetvixen)
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RE: Travel - 4/21/2004 5:31:57 AM   
Robinson


Posts: 13
Joined: 3/6/2004
Status: offline 		Londonswich,
LOL, I thought ship's biscuts, saltpork, and dried peas were bad.
The latest issue of Bon appitite (sp?) is dedicated to the cuisine of Scottland. All of the articles come with wonderful pictures, all that is except the hagis. French cooking is also prone to using every last bit of what ever animal has been butchered, but it always looks like it was meant to be eaten when they are done. At this point I would love to ask Burns what he was thinking when he wrote "Ode to a Hagis". i think I will be sticking to the smoked salmon


We have suet on this side of the puddle, it's not that common an item anymore. The last time I used it was to make a bird feeder.

Robinson

(in reply to londonswitch)
Profile   Post #: 16
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