I was a medical student in Edinburgh, Scotland, in the late 1970s. Money
was tight, but the students' union sold an inexpensive lunch of haggis,
fries (chips) and turnips (neaps). (Probably explains why Scotland, at the
time, had the highest incidence of coronary artery disease in the world).
Years later I attended a Burns dinner in Boston where they proudly marched
out the haggis. But it was really just meatloaf. Turns out that most of
the ingredients of the real stuff were offal, and banned from consumption in
the USA !
Andrew Uprichard
Jackson, Michigan
-----Original Message-----
From: Triumphs [mailto:triumphs-bounces at autox.team.net] On Behalf Of Randall
Sent: Monday, August 13, 2018 10:45 AM
To: 'DAVID MASSEY'; triumphs at autox.team.net
Subject: Re: [TR] originally- Do people remember me?
> Perhaps we need a haggis list? (you know, to go with the single malt)
>
Ah! Suddenly the light dawns! Yes, a wee dram or two (or three) would make
the haggis taste much better!
But we only got served haggis in the morning, and all the taste tests were
in the afternoon.
<G>
-- Randall
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