I can’t believe we’re already on to the third week in January and the next course in our Burns Supper in honor of Robert Burns, Scotland’s favorite poet, on January 25th.

For this course, we’re serving a traditional Scottish Beef Stew that uses leftover cooked beef and rutabagas as well as potatoes. Once this dish is served, it would be a perfect time to lift a glass with a wee dram of your favorite whiskey and give a toast to Robert Burns. Slàinte mhath! (Cheers!)


[mpprecipe-recipe:162]


Similar Posts