Burns Night

 

Burns Night, also called Burns Supper, is a yearly event which pays tribute to the Scottish poet Robert Burns. Typically held near the birthday of Robert Burns (January 25th), the evening includes a special supper (haggis, neeps and tatties), whiskey, dancing, special toasts, and recitations of Burn's poetry. Often times the evening is closed with a rendition of Auld Lang Syne. My understanding is that these evenings can be very formal celebrations or more casual gatherings, but tend to follow a specific itinerary.

Will and Ainsley even had a special Ceilidh (Scottish country dancing- pronounced Kay-Lee) Assembly at school in conjunction with Burns Night and the poetry of Robert Burns. It included students playing traditional songs on their violins, poetry recitals in traditional Scot languages, and the dances. Each grade level performed these traditional dances, specifically known as Walkers Reel, The Gay Gordons, Dunnethead, and Rosner Abbey. The children also sang a collection of songs: Speed Bonnie Boat and The Red Yo Yo and was finished off with everyone holding hands and singing Auld Land Syne. Will and Ainsley agreed to record the poems they recited in school this week:

Twa Leggit Mice

A Dug,  A Dug

I attended a St. Columba's-sponsored Burns Supper this past Wednesday evening and was fortunate enough to experience it all first-hand. There were about forty people in attendance, most decked out in their tartan gear (some in kilts, some with tartan scarves or shirts), mingling and patiently answering my questions about haggis, kilts, and Scottish traditions. After an introduction of the nights activities by one of the teachers, grace (see below) was given and the evening kicked off with the Haggis piped in by one of the St. Columba's students, while the crowd clapped in unison.

Student piper and the evenings haggis

The Selkirk Grace
"Some hae meat and canna eat,
And some was eat that want it:
But we hae meat and we can eat,
And sae the Lord be thankit"

At this point the "Address to a Haggis"  was passionately given by another staff member, and I began to mentally gear up for my first haggis of the year. The "address" is actually a rendition of the Burns' poem To A Haggis (it's a bit long so you should probably Google it) and was beautifully delivered, as a long, sharp knife was wielded to slice open the haggis, and whiskey offered to both haggis and guests.

Now it was time to get down to business- the meal. The traditional meal starts with soup, and then the main course. Before the teaching exchange I had never tried haggis, but I knew I could not come to Scotland and miss this national dish. I also decided that I wanted my first haggis to be at Burns Night, which in turn meant the whole experience had been built up pretty good. For those who don't know what haggis is, turn away now if you're weak of stomach. Haggis is a mix of sheep's heart, liver, and lungs (the leftover bits), minced with oatmeal and spices. There are variations of course, but this gives you a general idea. It was then traditionally encased is the sheep's stomach (like a big sausage) and served- sort of like stuffing at home. It was described to me as the poor/common man's meal that was hearty and could feed many. Another playful story heard quite a bit this week (probably because I was in town this year) is that the haggis is actually a small animal with legs longer on one side of its body, so that it can run around the Highland's without falling over. I knew better- but still checked online to make sure.

Haggis, 'neeps and tatties (haggis, turnips, and potatoes) w/ whiskey creme sauce.

So how was it? In short- it was good. The texture was a bit different that anything I've had before- sort of a stuffing/sticky rice sort of feel, but pretty tasty. I'm not sure I would order it in a restaurant, but I would happily eat it again. Everyone else at my table agreed that it was a good haggis ("not too dry"- we all know how that can ruin a good haggis) , which was good to hear from more seasoned Burns Night participants. After dinner and a bit of dessert we moved on to the entertainment portion of the evening, or The Nicht's Ongauns.

Mike Ryan delivering the Toast to the Lassies

There were a series of toasts given at this point, starting with  one dedicated to the memory of Robert Burns, followed by a "toast to the lassies", and finished off with a "reply on on behalf of the lassies". As an American with a very undeveloped ear for Scot vocabulary, it was a bit tricky to keep up with all of the toasts. What I did catch was very funny and I could tell from the laughter throughout the room that all three were a big hit. If nothing else it was fun to sit back, listen to the words, and soak in the laughter.

A sample of the Toast to the Lassies:

Tonight it is ma pleasure to praise, Our wondrous wives and aw their ways,
Which no where in the world supasses, For blithe and bonny, sonsy lasses.
At least that is ma ain wife's claim, Ahd best agree or walk hame, -again.

The last part of the evening were some musical numbers on guitar, flute, and keyboard. After a few performances it became more of a group sing-a-long (lyrics were even distributed), with renditions of I Love a Lassie, Green Grow the Rashes O!, 500 Miles (I knew this one!), Flower of Scotland, and a few others I forget the names of. To finish off the evening, we all joined hands in a big circle and sang Auld Lang Syne.

Evenings like this were a big part of why I've always wanted to do a teaching exchange. The opportunity to live in a foreign community and experience their unique traditions and culture always seemed so fascinating, and tonight was one of those special times.

Burns Night Part II

We also attended a Burns Brunch with the Exchange Teachers Club this weekend. This is the same group that have organized other activities throughout the year for foreign teachers in Scotland and England. This was Will's opportunity to try haggis, as well as a chance to visit with other teachers and trade stories.

The haggis right before being cut open

Haggis and Irn-Bru, the true Scottish meal.