by Anura Guruge
Well, I hope that some of you must have kind of worked out given ALL of the ‘Auld Lang Syne‘
posts that I have done that I must have some reverence for its author the Scottish Robbie Burns.
Of course I do. Plus, I have associated enough with bona fide Burns experts to know that I am but a fan as opposed to a Burns scholar. C’est la vie.
Kind of surprised that this menu doesn’t have haggis. No, my fondness for Scottish cuisine does not extend to Haggis.
I will try to publicize all of the Burns related activities that might be taking place in N.H. over the next 10 days.