Food has inspired many a great creative type. From still lifes to songs, food never seems to be too far away from an artist's mind.
One of the best known food-related poems is by Scottish national poet Robert Burns. His “Address to a Haggis” became so popular that there’s a whole night inspired by its verses.
Burns Night (or Burns Supper) is held either on or during the week of January 25, the anniversary of Burns’ birth. The Scots take this celebration seriously, and there are rituals and ceremonies to adhere to.
For the love of peat, we almost forgot to mention that today is Robert Burns Day!
If you're unaware of the historic greatness of one Mr. Robert Burns, he is the national poet of Scotland.
Still not ringing a bell? If you've ever bid adieu to the previous year with your finest rendition of "Auld Lang Syne," you have become acquainted with one of Burns' most famous works.
So, every January 25, Scottish folks honor the poet's birthday with Burns Night, a celebratory feast typically involving haggis, booze and poetry readings.
Behold Scottish breakfast, which was easily accessible to me all last week when I was trouncing about the West Highlands on my first proper vacation in five years. It's laden with streaky bacon, sausage, and black pudding - not as traditional as haggis, but the hotel wasn't keen on the local offerings. It also has lightly roasted garden-fresh tomatoes, a mushroom that flavor-wise could easily have doubled as beef tenderloin, a tattie scone (not unlike a potato pancake) and a fried egg straight out of a chicken somewhere in the immediate vicinity.
Now, back home, I pine for this breakfast. I sit on windowsills, staring out into the middle distance and dreaming of the day that this breakfast and I can be reunited. I have stopped just short of composing a mournful, touching love ballad starring this breakfast, but I'm fairly certain that this here counts as a mash note.