A haggis in Lycra

Fair fa' your honest, sonsie face, great chieftain o' the puddin-race!
Fair fa' your honest, sonsie face, great chieftain o' the puddin-race!

Three jerseys on the ride today. Bibs, tights, wool socks, booties, tuque, winter gloves, jacket stowed in a pocket, and the water bottle stayed cold from start to finish. Feh.

January apparently takes its name from Janus, the god of the doorway. Well, don’t let the door hit you in the ass on the way through that auld doorway, January. Feck off, y’bastid. But not without a lift of the glass to Robert Burns on Burns Night.

Let’s skip the haggis, though.

8 thoughts on “A haggis in Lycra

  1. Haggis which, soon, can be imported makes my other half of the family tree’s cuisine look appetizing. Over cooked brisket anyone?

  2. Hey, Ben,

    No kiddin’. And they said my people’s cuisine was shite, just ’cause a seven-course meal in Auld Eire is a spud and a six-pack.

  3. Before Home Improvement, Tim Allen had a bit in his stand up routine about being half Irish and half German … “skinny, angry people! ‘The Great Chefs of Ireland,’ now there’s a thin volume for your bookshelf.”

    The Irish might struggle with dinner (beer, potatoes, stew meat … am I missing anything?) but on a cold morning their breakfasts hit the spot. Not a big fan of waking up two hours before everyone else to get the beans in the oven, but the combination of bread out of the oven, baked beans, sausages, and a runny egg is my idea of comfort food.

    Lay the proud usurpers low!
    Tyrants fall in every foe!
    Liberty is in every blow!
    Let us do or die!

  4. Ate some haggis for the first time last month — deer haggis at that. Wasn’t nearly as bad as I’d been led to expect, but not great either. Nothing that couldn’t have been improved with a good brown sauce. The vegetarian haggis actually sounds pretty good, though.

  5. “Vegetarian haggis”?!?!?!
    Is that like People Eating Tasty Animals? Sorry…..but it was a little better than “I love vegetarian pizza. They go so well with red sauce.”
    Thank you. I’ll be appearing at the Laughter Joint through…..

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