Wee Mc Haggis

I was upgraded while I was a glp p.a.c. member; looks like I'll have to get myself recruited into Trin's psychic club to get upgraded again
pfff, do I look like a performing monkey?

Don't answer that

Hey Miss Jentle. I thoroughly enjoyed you in the chat room.. we should do it again sometime

Hey Miss Jentle. I thoroughly enjoyed you in the chat room.. we should do it again sometime


Great fun, wasn't it? We'll do it again, mate. Miss Jentle<<<<<<giggles>>>>>>>>

Hey Miss Jentle. I thoroughly enjoyed you in the chat room.. we should do it again sometime


Great fun, wasn't it? We'll do it again, mate. Miss Jentle<<<<<<giggles>>>>>>>>


Oh, definitely... When they unban me :(

Don't have plastic, Jentle, but it's my birthday soon, so might ask for a special pressie

Who's ~Rockin~; friendly uncle?

You're too bloody cute!

You're too bloody cute!



Never mind that. Date of birth, haggis face???

You're too bloody cute!



Never mind that. Date of birth, haggis face???


I'm gonna need your email address to forward it to



Really though, I cannae spamm that here? That Pleyorian fella will be able to track down all my personal info, and he'll send that enlightened, alien firing squad to get me

Hey. How do I get some of this haggis?

Hey. How do I get some of this haggis?



Mash the 'neeps and tuck in, Beefy

An uncooked small haggis
Haggis is a traditional Scottish dish.
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.
Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Balkan cuisine), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it,

"Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour."[1]
Most modern commercial haggis is prepared in a casing rather than an actual stomach. There are also meat-free recipes for vegetarians.
Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments, or served with a Whisky-based sauce.

An uncooked small haggis
Haggis is a traditional Scottish dish.
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.
Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Balkan cuisine), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it,

"Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour."[1]
Most modern commercial haggis is prepared in a casing rather than an actual stomach. There are also meat-free recipes for vegetarians.
Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments, or served with a Whisky-based sauce.

An uncooked small haggis
Haggis is a traditional Scottish dish.
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.
Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Balkan cuisine), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it,

"Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour."[1]
Most modern commercial haggis is prepared in a casing rather than an actual stomach. There are also meat-free recipes for vegetarians.
Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments, or served with a Whisky-based sauce.

That sounds good, might try it with venison this fall, if we have enough scotch whiskey we can eat anything!!

An uncooked small haggis
Haggis is a traditional Scottish dish.
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.
Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Balkan cuisine), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it,

"Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour."[1]
Most modern commercial haggis is prepared in a casing rather than an actual stomach. There are also meat-free recipes for vegetarians.
Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments, or served with a Whisky-based sauce.



Yes, whatever, just open your PM and never mind twittering on about haggis. Bloody hell, Haggis man, get with the programme here. :jen24:

And have you given this totally meaningless thread 5 stars yet?? NO? Well, what are you waiting for?

Haggis in it's natural environment...


:haggs:

You're too bloody cute!



Never mind that. Date of birth, haggis face???


I'm gonna need your email address to forward it to



Really though, I cannae spamm that here? That Pleyorian fella will be able to track down all my personal info, and he'll send that enlightened, alien firing squad to get me




Fur the love aw' god. Ok, ya wee twitterin' wreck. I'll pm it and you send it forthwith, or as soon as, lol.