Scottish Things; Part II: What's For Dinner?

You know you're in trouble when little dogs begin casting long, ponderous shadows and you've prepared no supper at all:    

On this evening, a beautiful midsummer's eve, I long to leave behind the mundane casserole and create something special, something that nourishes both stomach and soul.  Hmmm... I decide on something from the happy food group--homemade Oreo cookie ice cream:

That problem now solved, the only question remaining is: red or white wine? Oh, amber of course.  I'm going all out and having a dram of something extra-special.

And what makes this product of Scotland worthy?  According to William Black, " I hef been in Isla more as three times or two times myself, and I hef been close to the Lagavulin Distillery, and I know that it is the clear water of the spring that will make the Lagavulin whisky just as fine as new milk."  

Scottish Things; Part I: Scotch Thistle

Isn't this lovely?

No, it isn't. This is the vile Scotch thistle, also referred to as a noxious weed in my county in Colorado. This plant, a member of the sunflower family, can grow to a whopping twelve feet, and is covered in spikes. We are admonished to rid our properties of this invader from Europe and Eastern Asia, lest it take over completely. One plant can produce 20,000-40,000 seeds.

This made me wonder how on earth this very same plant was adopted as the revered emblem of Scotland. Legend has it that marauders from Norway decided to invade the shores of fair Scotland one dark eve, and took off their boots in order to remain completely quiet. One of the Norsemen stepped upon the thorny plant and shrieked out in pain, alerting the Clansmen of the advance. And of course, the Scots won the day.


Thistle in dusk: