Today’s lesson in Scottish is on haggis. I always try to have a couple of servings of haggis while I’m in Scotland because the ingredients are nearly impossible to find in the States. So, when Johnny was offered vegetarian haggis for breakfast, I spoke for him, “Yes! He’ll take it!”
The serving was of couscous (not sheep bits) that tasted just like haggis! So for all my friends who have always wanted to try this delicacy, just know that it’s all about the spices: “Ground mixed spice,” whole pumpkin seeds, minced onion, and finely chopped mushrooms. Of course, the spice is a mystery for us Americans, so I looked it up. Here are the ingredients for ground mixed spice: a slightly harsh combination of coriander, cinnamon, fennel, ginger, caraway, cloves, nutmeg, and pimento. Yum!
Okay, enough of food, back to golf! Today was the course that I was most looking forward to playing. (Thank you, John and Johnny for coming along!). This was Kingsbarns, near Crail in the Kingdom of Fife, just down the street from St. Andrews, actually. It’s a gorgeous course and fairly new. It caught my attention when the Ladies British Open was here two years ago. So much ocean and such interesting holes! In fact, I use webcams to look at several golf courses back home. This is one of my favorites because their webcam is focused on the finishing hole, very tricky indeed!
I have to say, Kingsbarns truly deserves to be my favorite course of all time. The views of the water, the undulating fairways, the elevations, and the fair but interesting layout made for a neatly perfect game.
We booked this round several weeks ago and hired a fore caddy (not to carry bags but to read shots and try to advise our whole group), Conner, to walk with us. He made a huge difference, and even though he’s just a college kid, John tipped him handsomely because he was so helpful and good-natured. In addition, we had Max from Finland and his caddy along, so we were a big party.
