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State of the Haggis
robert burns

It's been boiling for about two hours, and seems reassuringly haggis-like. Of course, I'm now sick of the smell of boiled liver, but as least I got to cut up my first heart (never having had that opportunity in biology lessons).


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Today I am having a minature haggis to test out the haggis sauce I found a recipe for earlier. Full of blackcurrents and tomatoes and mustard and soy sauce. If it is indeed successful I shall bring some over tomorrow.

Haggis sauce? Sounds like a crime against god and nature!

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