Butcher with haggis in Inverness. Friday, February 25 is Robert Burns Night in Scotland complete with this national dish/delicacy. I will only narrowly escape via airplane Friday morning, unless they secretly serve it on board in some disguised form. Wonderful as this journey's been, I won't begrudge haggis in my rear view mirror. Eh, mRed? 
St. Andrews butcher with local catch of the day, monkfish, before the head is removed.
Something we don't often see in the USA.
These small game/fish shops are so refreshing from the mega groceries we have back home. No crowds and plenty of choice.
4 comments:
Robert Burn's, a great writer, a gourmand does not make.
Go with the Monk fish. Headless or not.
aye, aye, Sir!
Re: the haggis: Colleen wants to know what is wrong with her ancestors! I do like the venison and hares displays, though.
HHMM! Shane found this post with food photos interesting and educational. Good for you Web!
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