Haggis is not what you think

Haggis does not sound appealing. All I could recall before ordering it for the first time in Scotland was that it contained sheep’s lung and stomach. In truth, I had ordered it once on Burns Night in New York and was given what I assumed was the inoffensive American version. Now here we were in Scotland and trying the real thing.

It’s actually quite good. It looks and tastes bit a lot like the buckwheat (kasha) with mushroom sauce you’ll get at a Polish or Ukrainian restaurant. Its consistency is similar to Thanksgiving stuffing and as you might expect, it pairs well with both veggies and meat.

We had haggis in the following forms:, each as good as the next:

  • Haggis, neeps (rutabaga), and tatties (potatoes)
  • Haggis Benedict
  • Burger with haggis and cheese sauce
  • Full Scottish breakfast

If I had to choose a favorite recipe above, it would probably be the audacity of the haggis Benedict, combining haggis with poached egg in a classic brunch recipe.

Haggis, neeps, and tatties
Haggis and bacon Benedict
Burger with haggis and cheese sauce
Full Scottish breakfast

Glasgow’s tiny subway

Since we’re in the middle of a work trip to the UK, I was reminded it’s a perfect time for a quick update with one of the little stories from our visit, and this one is truly little: Glasgow has a cute and diminutive subway.

It had fifteen stations on a single loop line, like Mini Metro on easy mode. It also happens to have what appear to be eight-foot ceilings. Within the trains themselves, you’d probably be hitting your head if you’re more than 6’4” or so. To get into the cars you even have to duck! It also happens to be one of the cleanest subways we’ve ever been on.

If you happen to find yourself in Glasgow, it’s the easiest way to get from one of the two main train stations to the botanical gardens or the University of Glasgow, a beautiful campus with great views, which a local told me is the third oldest in Britain after Oxford and Cambridge.