Scotland (Part 1)

Grand Central Train and Hotel


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.