This is just a part of the hugely gothic inspired (Sir Walter) Scott Memorial in Edinburgh - a massive structure in the middle of the city and apparently the largest memorial to a writer anywhere.
18.4.08
Stumbling: upon the grave of William Blake
Most of my knowledge of William Blake comes from the Jim Jarmusch film Dead Man (and reading up on him afterwards) but it was great to find this gravesite in a cemetery just up the road from our hotel in London.
We also passed his birthsite at some point, which I kind of liked as well.
The one poem of his that I recall (or at least a fragment thereof) is:
Every night and every morn
Some to misery are born
Every morn and every night
Some are born to sweet delight
Some are born to sweet delight
Some are born to endless night.
We also passed his birthsite at some point, which I kind of liked as well.
The one poem of his that I recall (or at least a fragment thereof) is:
Every night and every morn
Some to misery are born
Every morn and every night
Some are born to sweet delight
Some are born to sweet delight
Some are born to endless night.
16.4.08
Eating: Haggis
Of all the foods that I'm aware of, there is nothing that quite provokes the response of "ewwwwwwww" as much as Haggis. Not because people have tried it, just because they've heard what it consists of -
There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours.
Hmm, having just read this, I've realised that I may not have had the full haggis experience - though it's a little vague as to whether you are served the stomach as part of the meal or it's just used for cooking. It's also traditionally served with mashed potatos and turnips (or "neeps and taties")
Now I realise that this isn't the best picture - I'm much better with Photoshop than Gimp when it comes to fixing colours - but hopefully it gives the gist.
Haggis to me tastes a bit like a nicely warmed pate - that rich, warm and full flavour with a little extra spiciness to give it a little kick. The texture is like lumpy mashed potatoes, with some of the lumps (which you can't see as much as sense) being something that you know is bits of offal but not disturbingly so. It was served with a range of sauces - French mustard, Brown sauce and something else - but these weren't needed as the mashed potatos and turnips worked fine with it and I really can't see why you'd need any extra flavour.
I liked it and I'd eat it again - good hearty comfort food.
The people I've mentioned eating it to so far have still had that awful/offal reaction, but really, if you think about the things that we have no problem eating (like sausages) - what's the difference? If you're going to eat one part why not eat another. (Though I will draw the line at tripe on the grounds that it tastes horrendous)
13.4.08
Checking: in
(Look kids - Big Ben)
(I looked up from eating my kebab last night and this is what I saw in Edinburgh)
Great few days - lots of cycling - pretty much on the bike everywhere we have been, which lends itself to observations about national stereotypes that I'll leave to another time when the net cafe guy isnt staring at me. (But in brief - the English are super polite and riding around a massive city like London is surprisingly cruisey - the Scots are also nice but a little more horn-inclined)
Weather has been pretty good - only light droplet showers at the most and Edinburgh (got here yesterday) has been warmer than London. (Not to say it's warm, just less bracing)
Trying to avoid the boring touristy pics but sometimes it's hard - it's like it's proof that you've been there or something.
More later
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