An excuse to eat mince & tatties

No excuse is too small for me to eat one of my favorite Scottish dishes: mince & tatties with green peas. Yesterday was Diana Gabaldon’s birthday. She, of course, wrote the Outlander series which is set in Scotland and North Carolina. Sounds like a good enough reason to have mince and tatties for supper!

When Marie and I ate mince and tatties with green peas in 1993 for our first pub lunch on the Royal Mile in Edinburgh. It was love at first bite. Aside from salmon, it became our favorite Scottish dish. Haggis came in a distant third, and black pudding didn’t even make the list. I can eat haggis as long as I don’t think about the ingredients. Black pudding wasn’t appealing at all — and that was before I found out its ingredients.

Scotland is not known for its cuisine, which is unfortunate. Perhaps that is why the Scots have a quaint way of naming foods — an art we lost over the generations here in America. Mince and tatties, cock-a-leekie soup, baps, and inky pinky are just a few examples. Mince is ground beef. Tatties are potatoes. It is a very basic everyday comfort food, but it is delicious and always takes us back to Scotland when we have it for dinner.

Like mince & tatties, reading a Diana Gabaldon book transports me to Scotland, the land of most of my ancestors. Happy belated birthday, Ms. Gabaldon, and thank you for giving me hours of reading pleasure through your Outlander series of books.

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