So, what’s this all about again?
Actually, joking aside, the Scots poet Robert Burns is a big deal in Scotland and Northern Ireland and as such I thought it very fitting to write a wee blog in his honor and then follow up with a wee recipe that hails from Scotland to warm us all up on these cold and wet winter nights.
And who is he, this Burns guy?
Well, our wee Robert Burns is a hero who lived in the 18th century and is regarded as Scotland’s favorite son. (Think of what Thomas Jefferson means to America, get it?) He is regarded as a pioneer of the Romantic movement, and after his death he became a great source of inspiration to the founders of both liberalism and socialism and a cultural icon in Scotland and among the Scottish Diaspora around the world. And so, every year we dress up, eat haggis, sing songs and have a great ‘ol time being Scottish, even if you’re not!
This year I’m actually celebrating the event by being a guest chef contributing to the Burn’s supper event at my local Irish pub, Olde Blinde Dog in Milton GA. Should be good craic as we say, and I may even sell a few more copies of the Shamrock and Peach!
So that’s your cultural lesson for this month, and tune in later this week as I’ll follow up Burns night with a really nice, truly Scottish recipe that is comfort food for cold nights!
So, I’ll leave you with our romantic Robbie burns and a verse of one of his famous poems I love….aaahhh.
Robert Burns ( 1759–1796)
O my Luve's like a red, red rose
That's newly sprung in June
O my Luve's like the melodie
That's sweetly played in tune.
Till next time y'all!
Judie the Irish Foodie