We spent just one night in Glasgow, our main purpose being to catch our flight home from Glasgow Airport the following day. Glasgow is Scotland’s largest city and very different from Edinburgh with much more hustle and bustle. We liked what little we saw and want to come back some day.
We always have comments on the indigenous foods of a country we visit, and Scotland deserves that same respect. Scotland is not known as a foodie paradise, but we found the foods to be excellent in most cases but, as with all places, some were not to our liking.
In general, the veggies and fruits are in short supply on the menu here in Scotland and were the least to our liking – and we DO love veggies and fruit. Most of the time, what you get is a handful of peas and a few carrots. The plant life always seemed a bit less than fresh, and sometimes scarce or even non-existent.
We assumed it was probably because the
growing season is short this far north and close to the Arctic Circle. Outside of
the towns and cities, we confirmed this theory as we found fields with beaucoup hothouses. Our tour guide pointed out that the edible plant life for the people
of Scotland is mostly grown on these hothouse farms. We saw the same situation
in Iceland last year – much of the vegetation of that country too was hothouse
grown, minimizing the need to import.
|Hot house farm for fruits and veggies|
|The ubiquitous fish and chips|
Speaking of potatoes, this is potato country. Just like it is in Ireland, if you have a problem with potatoes, Scotland food will not be for you. Potatoes seem to grow well here, and we enjoyed them all over Scotland. We love potatoes in any form, but our faves were the boiled mini-potatoes and the creamy mashed potatoes. Both are available everywhere as standard side dishes that never disappoint.
|Haggis with Neeps and Tatties|
|Ted ponders his first taste of Haggis. "What the hell|
was I thinking?"
|Frank goes for the Haggis too.|
If Ted can do it, so can I.
|Local farm-raised Scottish salmon|
Next, we downed a small piece of ox cheek with potatoes and black pudding. The cheek is supposed to be the most tender and best cut of meat on any animal.
|The decadent dessert called cranachan !|
|Remains of the irresistible STP !|
We noted that Scotland is very “green” with specific government goals to reduce greenhouse gases and move to renewable sources of energy. Almost half of their electricity comes from renewable sources, and the windmill farms here in Scotland are proliferating. Big windmills are everywhere and growing in numbers, picking up the slack by feeding the grid with their naturally renewable energy source of wind power. Rural Scotland is one windy place as we’ve noted in our travels over the past two weeks, and this natural resource seems a perfect fit for supplementing their electrical energy.
|Gas is 1.20 British Pounds|
|Visiting a distillery|