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- Path: sparky!uunet!olivea!charnel!sifon!thunder.mcrcim.mcgill.edu!sobeco!philmtl!ray
- From: ray@philmtl.philips.ca (Ray Dunn)
- Newsgroups: soc.culture.british
- Subject: Re: Robert Burns Dinners
- Message-ID: <1993Jan24.225002.23884@philmtl.philips.ca>
- Date: 24 Jan 93 22:50:02 GMT
- References: <1993Jan20.135643.15090@st-andrews.ac.uk> <727738627snz@cwsoft.demon.co.uk>
- Organization: Not Philips.
- Lines: 23
-
- >In refd article rm4@st-andrews.ac.uk (Rosa Michaelson) writes:
- >That should be SUPPER not DINNER - we in Scotland call the evening spent
- >eating haggis, neaps, tatties, shortie and drinking loads of whiskey, and
- >listening to Burn's poetry, scottish music, and more whisky toasts
- >BURN'S SUPPERS.
-
- Well, I was at a "Robbie Burns Brunch" today in an Irish pub, so what're
- you going to make of that?
-
- If you're interested, for $5.95 each we had a Scotch meat pie (kept hot too
- long), a Scotch egg (deep fried), a small spoonful of haggis of dubious
- origin, bacon (streaky, undercooked), fried potatoes, fried potato scone
- (oozing grease), lots of HP sauce, and buttered toast on the side.
- All washed down by a pint of Smithwicks! This was at 12 noon Sunday.
-
- Who says Canada has no culture!
-
- [I did edit the 'e' out of your quoted "whiskey", but on reflection I have
- another complaint. What's "shortie"? I take it you mean "shortbread", but
- that's traditional at Hogmanay, not at Burns night!]
- --
- Ray Dunn at home | Beaconsfield, Quebec | Phone: (514) 630 3749
- ray@philmtl.philips.ca | ray@cam.org | uunet!sobeco!philmtl!ray
-