We had some delicious haggis at Robert Burns Night at the Kilgour Scottish Centre. My photo got a bit of attention. I have had two requests for permission to reprint it. One was from the Haggis group on Flickr and the other was from the Kilgour Scottish Centre’s monthly newsletter.
I have tasted haggis several times. The first time was on a visit to Scotland. The haggis served at the Robert Burns Night at the Kilgour Scottish Centre was very good.
Here are some photos posted on Flickr of the snow that arrived throughout last night.
Do you like garlic? This dip is for the serious garlic lover.
6 cloves of garlic
2 cups cold mash potatoes (instant work fine)
1 cup extra virgin olive oil
1/4 cup of vinegar
1/4 cup of water (optional – for consistency)
Salt and pepper to taste
Peel the cloves of garlic and grate/mash/pound/food process (your favorite method) into pulp. Add garlic to a mixing bowl. Add the mashed potatoes and blend thoroughly. Add the olive oil, vinegar and water (if needed) alternately, a little at a time and stir. Continue mixing, stirring briskly until smooth. Salt and pepper to taste and stir again until well blended. Cover and stir in refrigerator until serving. Great on bread, as a dip for vegetables or bread sticks.
This recipe is from Hellenic Cuisine by Sts. Constantine and Helen Ladies Society, Detroit MI 1956
I love to cook. I love crafts. As you already know from previous posts, I am knitting a scarf. I have a needlepoint pillow project in the works. I also love to take photos. This Christmas I received a new camera – a Panasonic LUMIX DMC-Z27. I used it here on a photowalk with my friends at the Fisher Building in Detroit, MI. The photos are on Flickr. Enjoy!
