[Papa]

Dear AJ:

I remember that it was a spring river of the Kyle (?) system and I was there in April.

Tell us about that sweet recipe! I am in desparate need of a good excuse for some tasty calories!

Hey Papa

I,ve posted under recipies, hope you will give it a go it's worth all the stirring and beating.

You must have been to Loch Carron, the Kyles of Lochalsh, the gateway to Skye. It is totally beautiful up there. Picture this:-
Country pub by a loch, deep in the highlands, with peat fire, salmon cured in molasses, brandy, and juniper berries, smoked over shavings from whisky barrels and juniper wood, mustard and dill sauce, soda bread and butter, chilled bottle heater ale and a glass of fine malt whisky and some clear highland spring water. Who cares if its raining. yyyeeeeeess.

Let me know if you want any more tooth rotting recipies.

Scottish dentists are the busiest in the world, we have one of the sweetest tastes, and there is no fluoride added to the drinking water, makes for beautiful clean drinking water, but ooooowww that tooth pain.

[Papa]

Dear AJ:

You just described Heaven!!!! God, am I dreaming! It is a pitty that there ar no olive tree farms in Scotland. It could have been a good excuse for me to come back. May be next year.

I must have some Celtic blood in me. I loved Scotland, Wales and Ireland when I visited your part of the world. When I had to stay in Europe for my work, I picked Brittany, France. There are some archaeologists who believe that the ancient Greeks visited Ireland and that actually assisted the Celts in their wars against the Vikings. Well,...you never know!

I am going to go to recipes and I am definitely going to try to create yours. I will let you know how it comes out.

Best regards,

[Anneke]

Hi Alan, welcome!
Looks like you and I are in the same boat. I also recently gave up a career in business for the love of cooking. I started culinary school and my very first job in a top restaurant. It's a shock, wouldn't you say? But it's worth every ache and pain and dry lips too (try olive oil - I take it you can't rely on the protection of lipstick as I do!)

This discussion with Papa about Scotland has really brought me back some wonderful memories. I was there as a student for what was too short a trip. I have never enjoyed a travel destination as I have enjoyed Scotland, though I only saw Edinburgh and parts of the Highlands. I found that food was infinitely better in Edinburgh than anywhere in London. I love a country where you can take a short walk in the country side and stumble upon countless castle ruins. There is history everywhere! It brings out the poet in just about anyone. I was there in the winter but didn't mind the weather at all; everything was so beautiful!

Well, I hope to hear more of your stories from your new restaurant gig. You can read mine under Diary of a baby-chef. Best of luck and hang in there!

A.
(from the other side of the Commonwealth)

AJ:
Welcome!, I'm new here myself.
I've been reading what you've written and it makes me want to travel to Scotland all the more. It sounds soul-quenching.

I was in Ireland this summer (on my honeymoon) and I was very impressed by the quality of the local ingredients. I was moved by the pride the natives had for their food-stuffs and lifestyle. I also hung my head in shame at some of the things folks were saying about American fast-foods, processed foods and geneticially altered foods. Tangible evidence of evil, if you ask me...

I have a question for you. I may have an opportunity to do an externship in your neck of the woods. Any advice on fitting in, getting along and learning the most?

Coffee Snob
PS - do you have a favorite wiskey?