Food

Hot Chocolate: “This calls for a pot o’ chocolate,” Mrs. Edgar said, then hurried off to the kitchen, taking Gibson with her. ~ Here Burns My CandleHot Chocolate: “This calls for a pot o’ chocolate,” Mrs. Edgar said, then hurried off to the kitchen, taking Gibson with her. ~ Here Burns My Candle
<b>Delicious Dessert:</b> The sticky toffee pudding is beyond resisting: a date-flavored sponge cake covered with a rich sauce made of double cream, vanilla, demerara sugar, and heaps of butter, then served warm with ice cream. ~ My Heart’s in the LowlandsDelicious Dessert: The sticky toffee pudding is beyond resisting: a date-flavored sponge cake covered with a rich sauce made of double cream, vanilla, demerara sugar, and heaps of butter, then served warm with ice cream. ~ My Heart’s in the Lowlands
<b>A Simple Dinner:</b> Enticing aromas waft out to greet us: lamb, potatoes, sausage, curry, tea. ~ My Heart’s in the LowlandsA Simple Dinner: Enticing aromas waft out to greet us: lamb, potatoes, sausage, curry, tea. ~ My Heart’s in the Lowlands
<b>Fish and Chips:</b> Aye, fish and chips are standard pub fare, but here the fresh haddock is flaky, not mushy, and perfectly seasoned, and the chips are thick slabs of real potato, fried to a crisp, golden brown. ~ My Heart’s in the LowlandsFish and Chips: Aye, fish and chips are standard pub fare, but here the fresh haddock is flaky, not mushy, and perfectly seasoned, and the chips are thick slabs of real potato, fried to a crisp, golden brown. ~ My Heart’s in the Lowlands
<b>Lunch at the Museum:</b> The soup was carrot and bean, with only a few butter beans but rich with seasoning. ~ My Heart’s in the LowlandsLunch at the Museum: The soup was carrot and bean, with only a few butter beans but rich with seasoning. ~ My Heart’s in the Lowlands
<b>Scottish Breakfast:</b> Mrs. Campbell guided him along the sideboard with its array of baked scones and yeast rolls, plump sausages and thick-sliced bacon, boiled hens’ eggs and porridge. Scottish Breakfast: Mrs. Campbell guided him along the sideboard with its array of baked scones and yeast rolls, plump sausages and thick-sliced bacon, boiled hens’ eggs and porridge. "Eat your fill, for we’ll not dine again until two." ~ A Wreath of Snow
  • Hot Chocolate: “This calls for a pot o’ chocolate,” Mrs. Edgar said, then hurried off to the kitchen, taking Gibson with her. ~ Here Burns My Candle
  • <b>Delicious Dessert:</b> The sticky toffee pudding is beyond resisting: a date-flavored sponge cake covered with a rich sauce made of double cream, vanilla, demerara sugar, and heaps of butter, then served warm with ice cream. ~ My Heart’s in the Lowlands
  • <b>A Simple Dinner:</b> Enticing aromas waft out to greet us: lamb, potatoes, sausage, curry, tea. ~ My Heart’s in the Lowlands
  • <b>Fish and Chips:</b> Aye, fish and chips are standard pub fare, but here the fresh haddock is flaky, not mushy, and perfectly seasoned, and the chips are thick slabs of real potato, fried to a crisp, golden brown. ~ My Heart’s in the Lowlands
  • <b>Lunch at the Museum:</b> The soup was carrot and bean, with only a few butter beans but rich with seasoning. ~ My Heart’s in the Lowlands
  • <b>Scottish Breakfast:</b> Mrs. Campbell guided him along the sideboard with its array of baked scones and yeast rolls, plump sausages and thick-sliced bacon, boiled hens’ eggs and porridge.

Galleries: Food.

5 Responses to “Food”

  1. Elaine Parsons September 28, 2012 11:20 am #

    Liz, Makes me hungry. Especially for the fish and chips and the delicious shortbread. Elaine

  2. Nancy October 28, 2014 1:32 pm #

    I found your blog thru Author’s Media and have passed it along to my sister who currently lives in Edinburgh, and my daughter that enjoys historical fiction. Our family visited Scotland a few years ago and we loved the country! Your photos bring back so many wonderful memories. Especially the sticky toffee pudding! We ate it every chance we had when we were there and it was amazing! Thanks for sharing this beautiful country.

  3. Informax September 2, 2015 5:50 am #

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