Hope you all have a good Burn's Night this evening. A couple years ago I went to the Burns Nights at Oak & Iron, appropriately, in the Smith & Dove complex. Wish they would have them again! Clan MacPherson ran the program.
I am Scotch on both sides. Got my haggis and some short bread for this eve. And wore my kilt to work today.
Side note, There was/is a Scotland "district" in Andover. Like Shawsheen and the Vale.
Great article! Like James below my family emigrated from Dundee. My dad was a drummer in the pipe band and some of my favorite memories were from the band’s summertime performances at the Topsfield Fair and others. Funny story: my dad’s birthday was also January 25th. We would all head to the Mason’s to celebrate Rabbie’s birthday but for years I thought we were all celebrating my dad’s birthday. Imagine - a hundred people sharing poems and recitations and special food all for your dad. I thought he was the most popular man in Andover. I would beam with pride. Clearly Peter Carr was no ordinary man!
More recently my mum and I would attend Burns night at the Big Ben Pub here in Charlotte, NC. As the only two attendees actually born in Scotland there was much fanfare for us with mum reciting the Selkirk Grace and me doing the toast to the laddies in my best Scottish brogue. What fun we had ending our night with a wee dram. Thank you so much for the memories!
Well Eliane, your Haggis article brought a tear to my eye! As you know my Mum was Scottish, my Gram from Dundee and Grandfather from Froickheim, not far from Arbroath. I have been to a Robbie Burns night at the Andover Country Club in 1966 with my parents. It was always done by Andover's Clan Johnson which my uncles were members as were my grandparents. This was an adults event, no children in attendance. The clan also held events at the Mason's former "Square & Compas Club" on Elm Street. The haggis is an acquired taste, to be sure. It was a tad dry, that night, but it was the texture that I did not embrace. I had it again in Scotland, still a little mealie, but moist. Like Halley's Comet, I should be tired at least once every 72 years. As for the "Selkirk Grace", it was always said by my Mum at every special dinner, full brogue. A very special memory for me which I have not heard since her passing in 2011. The Scotts brought many of their traditions with them, but most are fading away with each new generation. One other was polishing the brass on your front door at the beginning of the new year. You could aways spot where they lived in town, by the shine on the doorknobs, kick plates or letter slots.
Jim, thank you so much for writing a note about your Mum and your Scottish ancestry! Lots of folks are sharing their thoughts on haggis. Scroll down a few comments to read Annette Laing's notes on Brechin, haggis, and more!
You betcha I have! Jolly fun it was, too! And as to the oft maligned haggis, personally, I can't get enough of the yummy stuff. I often sigh walking by the Swanson 'Hungry Man' case at Market Basket wondering if they've ever test marketed a haggis Hungry Man Dinner. Haggis, in my estimation, would answer Campbell Soup's long advertised question "How do you handle a hungry man" in but one word - with haggis!
Joe and I have had “real” haggis on our trips to Scott. At one restaurant it was piped in, on other occasions just served without fanfare. We both enjoyed it, along with blood pudding , the pudding we had was rather dry and tasteless. Why waste good blood I guess was the reason to cook it.
Hi Jane, why is it that I'm open to trying real haggis but the thought of blood pudding turns my stomach? If I were a serious gourmand, I'd do something about my skepticism about organ meats and blood. :-) Thanks for commenting!
I was in Scotland about 30 years ago and went to a "haggis ceremony" as part of the tour. The had a guy in a kilt with a sword do the haggis blessing. It was interesting. BUT, I did not like the haggis at all. Not sure how it was prepared but it tasted very peppery and dry. Not something I'll eat again.
I'm Scottish, have family connections to Brechin (pronounced Breech-in, with the -ch sounding like loch, not ch, is that how you guys are saying it?) Haggis sounds terrifying, I get that, and I never tried it until adulthood, not least because I'm a picky eater. But I love it, and every American I've urged to try it is amazed. It tastes very unchallenging, like fine hamburger with plenty of pepper and onion. That said, I've never been tempted by American versions that emphasize liver, which isn't in the original! If readers go to Scotland, give it a go!
Hi Annette! I'm so glad you left a note. There are so many connections between Andover and Brechin. I've heard the correct pronunciation of Brechin from History Buzz writer Jim Batchelder, whose mom was from Brechin. Around these parts, it's pronounced like "breakfast." So, "brek-in." I would love to try real haggis. I'd get over my skepticism about organ meats (other than liver), but - like others who left comments about trips to Scotland - I would definitely give it a go!
Hope you all have a good Burn's Night this evening. A couple years ago I went to the Burns Nights at Oak & Iron, appropriately, in the Smith & Dove complex. Wish they would have them again! Clan MacPherson ran the program.
I am Scotch on both sides. Got my haggis and some short bread for this eve. And wore my kilt to work today.
Side note, There was/is a Scotland "district" in Andover. Like Shawsheen and the Vale.
I didn't know Oak & Iron did a Burns' Night! What a great place to hold it.
Great article! Like James below my family emigrated from Dundee. My dad was a drummer in the pipe band and some of my favorite memories were from the band’s summertime performances at the Topsfield Fair and others. Funny story: my dad’s birthday was also January 25th. We would all head to the Mason’s to celebrate Rabbie’s birthday but for years I thought we were all celebrating my dad’s birthday. Imagine - a hundred people sharing poems and recitations and special food all for your dad. I thought he was the most popular man in Andover. I would beam with pride. Clearly Peter Carr was no ordinary man!
More recently my mum and I would attend Burns night at the Big Ben Pub here in Charlotte, NC. As the only two attendees actually born in Scotland there was much fanfare for us with mum reciting the Selkirk Grace and me doing the toast to the laddies in my best Scottish brogue. What fun we had ending our night with a wee dram. Thank you so much for the memories!
Thank you for sharing your memories, Deborah! I love the story about your dad and his birthday.
Well Eliane, your Haggis article brought a tear to my eye! As you know my Mum was Scottish, my Gram from Dundee and Grandfather from Froickheim, not far from Arbroath. I have been to a Robbie Burns night at the Andover Country Club in 1966 with my parents. It was always done by Andover's Clan Johnson which my uncles were members as were my grandparents. This was an adults event, no children in attendance. The clan also held events at the Mason's former "Square & Compas Club" on Elm Street. The haggis is an acquired taste, to be sure. It was a tad dry, that night, but it was the texture that I did not embrace. I had it again in Scotland, still a little mealie, but moist. Like Halley's Comet, I should be tired at least once every 72 years. As for the "Selkirk Grace", it was always said by my Mum at every special dinner, full brogue. A very special memory for me which I have not heard since her passing in 2011. The Scotts brought many of their traditions with them, but most are fading away with each new generation. One other was polishing the brass on your front door at the beginning of the new year. You could aways spot where they lived in town, by the shine on the doorknobs, kick plates or letter slots.
Jim, thank you so much for writing a note about your Mum and your Scottish ancestry! Lots of folks are sharing their thoughts on haggis. Scroll down a few comments to read Annette Laing's notes on Brechin, haggis, and more!
You betcha I have! Jolly fun it was, too! And as to the oft maligned haggis, personally, I can't get enough of the yummy stuff. I often sigh walking by the Swanson 'Hungry Man' case at Market Basket wondering if they've ever test marketed a haggis Hungry Man Dinner. Haggis, in my estimation, would answer Campbell Soup's long advertised question "How do you handle a hungry man" in but one word - with haggis!
Love it, Tom! Thanks for commenting!
Fascinating! However, I'll take the food at the 1901 celebration lol
Joe and I have had “real” haggis on our trips to Scott. At one restaurant it was piped in, on other occasions just served without fanfare. We both enjoyed it, along with blood pudding , the pudding we had was rather dry and tasteless. Why waste good blood I guess was the reason to cook it.
Hi Jane, why is it that I'm open to trying real haggis but the thought of blood pudding turns my stomach? If I were a serious gourmand, I'd do something about my skepticism about organ meats and blood. :-) Thanks for commenting!
I was in Scotland about 30 years ago and went to a "haggis ceremony" as part of the tour. The had a guy in a kilt with a sword do the haggis blessing. It was interesting. BUT, I did not like the haggis at all. Not sure how it was prepared but it tasted very peppery and dry. Not something I'll eat again.
Hi Deb, I didn't know until Annette's comment below that pepper is such a key flavoring. I'm ready to try it whenever I get to Scotland!
I'm Scottish, have family connections to Brechin (pronounced Breech-in, with the -ch sounding like loch, not ch, is that how you guys are saying it?) Haggis sounds terrifying, I get that, and I never tried it until adulthood, not least because I'm a picky eater. But I love it, and every American I've urged to try it is amazed. It tastes very unchallenging, like fine hamburger with plenty of pepper and onion. That said, I've never been tempted by American versions that emphasize liver, which isn't in the original! If readers go to Scotland, give it a go!
Hi Annette! I'm so glad you left a note. There are so many connections between Andover and Brechin. I've heard the correct pronunciation of Brechin from History Buzz writer Jim Batchelder, whose mom was from Brechin. Around these parts, it's pronounced like "breakfast." So, "brek-in." I would love to try real haggis. I'd get over my skepticism about organ meats (other than liver), but - like others who left comments about trips to Scotland - I would definitely give it a go!
Prepare to be pleasantly surprised by haggis!
Hey, even Breek-in would be better than Breck-in. 😀 You guys need to do an exchange with Brechin and have Jim and the locals give lessons. 😂