Scotland (Part 1)





Grand Central Train and Hotel









Taxis



Our first hotel







Our first dinner









Loch Lomond (loch means lake)



First stop for break time



Our bus driver



Megan, our tour director, and Kerstin, our travel agent



Our ASL interpreters:
  David Jones of Illinois, Kymme Van Cleef of New Jersey and Tony Bray of Florida





















Caldeonian Canal with locks



Small store selling Scottish items









Urquhart Castle at Loch Ness



Loch Ness behind Sara and Mack



Calling for "Nessie", the monster





Hotel in Inverness, Scotland









St. Mary's Catholic Church built in 1837









Culloden Battlefield



Battle between Scottish and British (Government in red) soldiers
 








The Cottage at Culloden - Field quarters used by government forces



This cairn marks where the fiercest fighting took place.



GlenGrant Distillery
A Speyside distillery, that produces single malt Scotch whiskey.
Also, best known for their blended scotch whiskey.
The world's second-biggest single malt whiskey brand







Scottish Whiskey on the Rocks
 


































Going to Balmoral Castle; our bus had to go across this narrow bridge.





Balmoral Castle
Scottish Home to the Royal Family
No photography inside



























Our tour director said Prince William definitely was on that helicopter.



Going to Edinburgh, Scotland





Crossing to Edinburgh, Scotland
Forth Railway Bridge (far background) opened in March 1890
First Steel Structure in United Kingdom



Scottish Dinner with Entertainment
 

 






















Haggis Ceremony





What is Haggis?
    Haggis is a Scottish dish made of the heart, liver and lungs of a sheep or lamb, combined with oats, suet and other herbs and spices, and then cooked in a casing traditionally made of the animal's stomach. Thus, haggis is essentially a form of sausage.
    In a typical recipe, the haggis ingredients, including the organ meats, are cooked and then chopped, seasoned and enclosed in the stomach lining, which is then tied with cooking twine. The trussed haggis is then simmered for several hours. 
    The stomach must be soaked in salted water before preparing the haggis, and in some preparations it is turned inside out before filling. The stomach must be pierced a few times before cooking the haggis so that steam will escape, otherwise it could burst. 
    Haggis is traditionally served with mashed potatoes and puréed turnips, a combination known as "tatties and neeps."     The spices used in seasoning a haggis usually include cayenne pepper, allspice and sometimes nutmeg. 
    For formal occasions, the cooked haggis can be served on a platter with the stomach casing split open. Or portions of haggis can be scooped out and served on individual plates. 
    Modern haggis recipes can involve cooking the haggis ingredients in an artificial casing, or simply baked in a loaf pan using no casing at all.