Up an’ Awa – – –

Jack misses the deadline again – – –

For the last twelve years I’ve been organizing small group tours of Scotland, and it’s been both good fun and an opportunity for me to visit new places.

map-of-scotland

But it’s gradually become more work and more worrying. Every time some emergency happens (and they do) I think about the other things that could happen. I work with an agency over there for hotel and ferry bookings, and they are very good when things go awry, but still – – –

It was always the intention that Wendy would also be along, but it’s hardly ever been possible because of her work schedule. So she’s usually been left to ‘hold the fort’. I’ve always regretted that because on the few occasions she has gone she added a dimension that I couldn’t!

This year will be the final one and because it is we have lots of previous folk making the sentimental last tour. Happily, Wendy will make it this time for sure (the flights are already booked). But we have twice as many going and two mini vans instead of just one  – – –

Of course this won’t be the last return to Scotland, but in future it will be different. Just with close friends and not traipsing from hotel to hotel.

The downside of all this is that most years Wendy and I have been separated for three weeks and that was brought home to me very forcefully just recently. She’s usually the one left alone. But her parents have needed support so she was the absent one recently, and I was the one left alone. What a salutary lesson!

The Pies Have It!

Jack scrapes through – – –

People often ask me if I miss anything about Scotland. Well, of course. But when I go back every year the thing I really go straight for is the food.

Full Scottish breakfasts with bacon, eggs, black pudding, haggis and baked beans – great Indian curries – steak bridies (think calzone, but Scottish) – fish and chips – and Scotch pies.

I do my best over here to get close to all these. Recently I learned how to replicate Indian restaurant base curry sauce and make a big batch to freeze regularly. I can manage an occasional full Scottish breakfast. Fish and chips requires the secret batter and lard, but I can do that when the planets align.

A steak bridie would be the ultimate challenge though – imagine a savory turn-over with small chunks of steak in a delicious brown sauce, a bit of savory onion in the mix….mmmmm. The only folk I know who make them are Stephens of Dunfermline and they are rightly famous for their recipe. My next big challenge will be to try and replicate it.

What about the pies, I hear you ask?

Over here pies are usually sweet – in Scotland these would be called tarts. Over there a pie would have meat of some kind, and a ‘Scotch pie’ would have minced beef (ground beef) along with onion and a variety of (secret) herbs and spices.

Just recently my friend Trevor finished a year at St Andrews University and came home with the recipe. He made a batch while I was bunking at his place, and I was instantly back there. Of course I had to give it a try, and with some guidance from him I managed to do no’ bad.

It’s messy and time consuming, and there’s no guarantee of success, but I’ve made two lots now and they’re worth the effort.

The pastry is flour, frozen butter, ice water and egg. Freezing the butter is key. The filling is a secret. We will be having them along with haggis and other delicacies at the Burns Supper on January 25th at Oracle Books here in Wytheville.

pies