A wee bit of haggis and lots of love from friends...

There was a wee bit of haggis left so I froze it and will make up this Cream of Haggis soup on a wet rainy day to bring back memories of our wonderful evening and of our dear friends from afar....Susan and Alan and Maureen. I mailed them the invitations along with the favours, jokes, and trivia.

From Susan and Alan:

Dear Janice

Thank you for your kind invitation to Burns Night.

Unfortunately it arrived slightly late and alas we cannot travel back in time. 

But nevertheless we can still enjoy your favours and although this Burns Night has passed please be assured we will shall always be with you in spirit (Scotch) on future Burns Night.

With love.

Susan and Alan

From Maureen:

Hello >Janice,   the past few weeks month of >January,  my letter box was full , with bills bills etc, however, today my letter box had an ivitation from you and Jim it was a pleasure inviting me to attend you both celebrating Rabbie Burns 25th January 2020.  Your invitation made my day..............................Immediately,  I tried to book a flight to Vancouver!!!!  (dreaming but all flights were fully booked, except for a few first class seats,  unfortunately,  my Lotto Numbers  on Saturday didn`t come up,  as usual since the last 50 years.

On your invitation the Scottish Jokes,  made me really giggle, and the Scottish Trivia I scored 13 out of 14--number 8 I couldn`t  answer..................... To all your >Guests who  was the winner......................

Jim and Janice you both are wonderful hosts 

Love from Maureen

And we'll have to watch Jim's address to the haggis before we eat it :) 

https://onedrive.live.com/?authkey=%21ALWyFZn%2DzEgP9J8&cid=6A09C3527041CCCF&id=6A09C3527041CCCF%2132297&parId=6A09C3527041CCCF%21109&o=OneUp

And a real sunset last night!

Cream of Haggis soup

Ingredients

• 300 gram small haggis
• 1 medium sized carrot
• 1 medium sized onion
• 2 stalks of celery
• 100gram of potato
• 250 ml veg stock
• 150ml single cream

Method

1. Wash, peel, dice vegetables. Then sweat in a pot with a little butter and season with salt and pepper.
2. Add the stock and allow to cook for 30 minutes.
3. Add haggis by crumbling in to pot. Cook for further 15 minutes.
4. Then blend the soup until smooth and add the cream. Simmer for another few minutes then serve.