There's a dusting of snow on the mountains around the farm. Feeling like a pioneer woodsman (I must buy some big flannel work shirts) this morning, I fed a fire until it crackled furiously in the wood stove, situated a mug of coffee so that little rings of steam rose between me and the window, and settled in to take in all the world's overnight developments via our so-called DSL, way up here at the far end of the last twisted pair on this entire gravel lane.
While reading "6 Reasons Bacon is Better Than True Love," I remembered that sometimes the internet can be just a wee bit of a time waster. But, if you knew where to find it, there was real news; It seems the U.S. is lifting it's 21 year ban on sheep offal!
And this is news because?
Because of haggis.
"... butchers in the US have tried, and failed, to make their own versions
of the pudding without using the vital ingredient: sheep. "It was a
silly ban which meant a lot of people have never tasted the real
thing," said Margaret Frost, of the Scottish American Society in Ohio.
"We have had to put up with the US version, which is made from beef and
is bloody awful," reports the Guardian.
No need for bloody awful haggis anymore. And to top it off, the news comes in the same week as the observance of Robert Burns night.
*****
A week and a half ago Mirja and I took a London Cab over to the Royal Academy of Arts for the new exhibit, The Real Van Gogh: The Artist and His Letters. The only trouble: that exhibit started the following Saturday. So we walked back out across the street and into Fortnum & Mason (Piccadilly since 1707) and there, in cans just as readily available as Campbell's Chicken Noodle Soup, were rows and rows of haggis.
Not knowing they were contraband, it was good that we didn't buy any. The next day was our flight home and big metal cans were going to have a hard time finding their way into our laden bags. Instead, our shopping cart was filled with smaller, handy travel-sized extra strong English mustards, special flavored Welsh sea salts - and, of course, crunchy Cambodian crickets (baked, not fried) and Scorpion vodka.
Although funny, if you search the Fortnum & Mason site this morning, you don't return any results for crickets or scorpions - or those chocolate covered tarantulas that shared the same display case. All of which looked more appetizing than these chickens from Nepal or these dogs in Hanoi.
Browse through nearly 300 more photos in the Food and Drink Gallery at EarthPhotos.com.