See...shows you what I know.

I don't know Jack! lol! lmoa!

Ah, but I do...not as well as I used to, but he visits now and again!

Thanks, everyone, for your thoughts about what I should wear. I ended up wearing what they suggested.

Man, am I exhausted. It was an emotionally draining weekend for many, many reasons.

Gotta go to work now (I took a couple of hours off this morning to sleep in), but will post some pics later. I don't have tons that are good, my grandkids commandeered my camera when I wasn't able to do anything, which apparently was a LOT of the time. I've got some weird pics, like my daughter's boobs and her butt. I suspect that is my son-IL, who has a wicked sense of humor.

can't wait for pics! Glad all was well - try to rest!

"Here's a recipe for the beloved Haggis of Scotland. In addition to the other naughty (read 'delectable') bits, the lungs are traditionally included in Scotland, but are omitted here as it's illegal to sell lungs in the U.S. (Any clues as to why, anybody?). Some folks also think that liver shouldn't be used ..."

• 1 sheep's lung (illegal in the U.S.; may be omitted if not available)
• 1 sheep's stomach
• 1 sheep heart
• 1 sheep liver
• 1/2 lb fresh suet (kidney leaf fat is preferred)
• 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
• 3 onions, finely chopped
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon nutmeg
• 3/4 cup stock

Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.


Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden.

Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.



May I just state for the record that there is not enough Mead, Jack, Vodka or any other alcoholic beverage in all of the world that could get me to even sniff this let alone eat it!

ME TOO..YUCK, POOHY..

Well, I miss everything. I think you picked the "right" outfit to wear. Waiting for pics.... *ahem* WAITING!!!

Glad everything went well.

Ha! I WOULD try haggis and given the chance WILL try it. Just because I've heard it's delicious. Of course, I've tried tripe, souse, pigs feet, tongue (yum), escargot (yum).....

I'll try to get to the pics tomorrow. One of the guys at the wedding is a kid who lived off and on with me and my H since he was about 11. I found out on Saturday evening that he'd taken my car without my permission after the reception. He was really drunk. He also hit something with it. My H had just let him back into the house again so he could get on his feet. But after that, he kicked him out. I had to file a police report indicating that he took the car without permission and hit something, but told the police I didn't want to press charges (at this time).

This kid's been my "son" for 14 years. It really hurts and I'm so disappointed in him. It's really got me down. That plus it's been extremely emotionally exhausting--so much so that I stayed home from work for a bit this morning so I could sleep.

Bear with me, ladies and gents. I want to post pics but just got them off my camera and don't have the energy to downsize them to post to the forum right now. Maybe tomorrow I will.