Each member of our family is so different, like individual components of a symphony. But, like a symphony, each part is important to the overall structure and sound of the piece. We all work together to make a beautiful sound...our family. Just as the Lord knit us together in the womb, He is now knitting us together as a family, for His glory, outside the womb.

Menu Tabs

Thursday, January 31, 2013

Burns Supper

 This past Friday, as I'm sure you all know, was Burns Day in Scotland.  In honor of B's Scottish roots, which don't go very deep, we held a Burn's supper at our house.  It celebrates Robert Burns, a Scottish poet.  As you know, B's been faithfully learning the bagpipes, so he appreciates all things Scottish.  

We invited our friends, D squared, to join in our celebration and they were adventurous to accept.
I ordered this Blackwatch Tartan fabric and invited everyone to wear their sash for the evening.  Cb's and tiny A were the only kids who wanted to wear theirs.  
Even the pug joined in!  Scottish pug!
B started by piping in the haggis.  I carried it in on a silver platter.  
Then, B read the opening address to the haggis and used his ceremonial knife to slice it open.  I think haggis has gotten a bad rap from the media.  Though I wouldn't make it a regular rotation in our dinner menu, once a year is okay.
To accompany our haggis, we had Neeps and Tatties
Cock-a-leekie soup, and Scottish Bread (recipe below).  It was all pretty yummy, especially the bread.  Tiny A liked the Neeps and Tatties and soup.
The traditional dessert is shortbread, so I made Millionaire's Shortbread because it included chocolate as well.  My favorite part in making this recipe was boiling the can of sweetened condensed milk until it turned into caramel.  It was amazing!  It went in as sweetened condensed milk and then after 4 hours, I opened the can and it was caramel!  Amazing!
After the food, B played a few more tunes on the bagpipes and we all took a turn reading a Robert Burns poem.  
Even though we are not deeply Scottish, I think this will become a fun annual celebration for our family (and any others who are adventurous enough to try haggis).  
*Disclaimer, I did not make the kids eat haggis, they ate chicken from the Cock-a-leekie soup.

Scottish Bread


3 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon soda
1 teaspoon salt
1 1/2 cups buttermilk
1/2 cup sour cream


Heat oven to 350 degrees
Sift dry ingredients twice
Add buttermilk and sour cream
Form dough into balls and transfer to floured surgace
Roll dough into 12 x7x1 inch oval and score top with fork
Carefully transfer to ungreased baking sheet
Bake till golden, about 30 minutes
Cut in generous slices and serve warm

1 comment:

  1. (clapping!) Way to go, A! You are such a creative homemaker! CB is so darling in her sash.