Rainbow TwizzlersThe lovely Astaire (love the name) brought these back from Georgia - a few comments:

• Twizzlers should not come in other flavours than original as it is just wrong - the blue and yellow and purple ones taste terrible! Although I do like the packaging and they look good in those color combinations.
  
• I love Twizzlers especially from North America, they always taste better
• I love these little packs as they are a great snack size
• These were probably sold for the big build up to Halloween, which is something I miss, the Brits don't know how to get all excited for Halloween like the Canadians and Yanks do
• Now that Astaire is back we are going to have candy in the office every day - that is a bonus and a negative at the same time as we are all trying to trim down for the lovely sunny weather that is on its way! Our sun dresses may get one more chance to emerge from the closet into the fresh air (fingers crossed) and our umbrellas may get a rest...

Off to pray to the sun God for a lovely and non-rainy weekend in Scotland. But also off to find some wellies that are lurking in the closet, as sometimes our prayers aren't answered!

Scottish FringeSo that's where my colander went?! Mr. Greene mentioned the Edinburgh Fringe Festival coming up and I remembered I had this pic. The festival runs for a month in August and is superb. The vibe and atmosphere is always lively with performances happening around the clock and the streets filled with performers, singers, actors and other festival people who are dressed weird and wonderful costumes. When I was last there we saw the Perrier Comedy award final show which commenced at 1am. Plan to be out day and night having fun and seeing some great talent. If you are around Edinburgh this summer try and get to it!

Also you can try some traditional Scottish grub, haggis. Haggis a delicacy that only a few can appreciate. I have tried it 2x but still not a fan.

Haggis is a traditional Scottish dish. Although there are many recipes, it is normally made with 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 an hour. It somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings) & sausages.

As the 2001 English edition of the Larousse Gastronomique puts it, "[a]lthough its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour." (p592)

Get into something different, try it!

:)