We entered Scotland on Monday night looking for a proper pub with music. No luck. Music is on Thursday’s in the “wee bonnie tooon” (town) of Moffat. We though we would settle for a green salad after our bread- and chocolate-fueled days. We ordered prawn salads. Here is the recipe: Scoop a “wee bit” of mayo- say two cups per serving -and add a generous fistful of tiny prawns. Coat until you cannot find the prawns. Mound on top of a few pieces of lettuce and decorate with two beet slices. Then take a “wee bit” of mayo – at least two more cups – and stir in some shredded cabbage. If you can see anything that resembles shredded cabbage, add more mayo. Mound onto the “salad” ensuring you leave a tiny green center. Raise your glass of local beer or hard ciderwith a hearty wish of Ith gu leòir! (Scottish Gaelic for bon appetit!)
At our Scottish breakfast this week, we asked Kiernan, our teenage waiter to explain an item on the menu new to us. We asked, “What are oat cakes?” Kiernan replied, well… oatcakes are… well…oatcakes.” Cindy queried, “So, are they pancakes”…”No. They are not pancakes.” “So, are they good?” (Conversation was flagging at this point…) Kiernan conceded, “They are not particularly popular.” I ordered them. They were two round discs with the consistency – and taste – of a cardboard bike box. I will not order these again!
Cindy stopped to ask these blokes (Buddy and Billy) for directions. She came back with a wee bottle of Glenlevit scotch. They obviously thought she needed a lot more than directions to finish this trip.
Food, glorious food (and drink)! Definitely not gruel.
* Thanks to Lionel Bart, British creator and composer of Oliver!