Try haggis and black puddling - learn what they are the day after eating them! Smoked salmon is wonderful in Scotland. All fish is good in Ireland and Scotland as both are surrounded by water. For desserts, try spotted dick and clootie dumplings - both are melt in your mouth heavenly. Carry a large purse and in it have a collapsable umbrella. It will most likely rain a bit every day. If it doesn't, consider yourself lucky. Pack clothes so that you can add and shed layers. I've spent alot of time in Scotland - Glasgow is a pretty modern city now. Much of the older architecture has been replaced by new buildings. Both my sisters will be at the Tattoo this year, too...I'm envious of you all! If you have any free time in Glasgow, head to the Willow Tearooms at 217 Sauchiehall Street, Glasgow. It's a teamroom/restaurant designed by Charles Rennie Mackintosh and it opened for business in October 1903. The tearooms were extremely popular, and are the most famous of the many Glasgow tearooms that opened in the late 19th and early 20th century. His architecture and design is my favorite in the world. Have a great trip!

I am sure you must have heard this song about what is beneath a kilt in your travels there. I loved Scotland when DH and I toured in a rented car many years ago. Clare Here is a link that might be useful: The Scotsman

Peli Peli is one of my favorite restaurants. In fact one of the KT get togethers I had it there. The owner chef is great he comes to the table and tells his story and takes pictures of every one which is played on the tvs through out the restaurant. It's very unique and beautiful inside. The food is fantastic. Every thing I have eaten is good. They have a sticky pudding type dessert that is great. The restaurant is located in the Vintage center which is a nice area. Ihave never had haggis and don't care to. My father used to make a lot of dishes using organ meats and they would make head cheese when there was a butchering. I didn't partake. There's a Cajun name for the organ dish I think it is somewhat similar to haggis. They often used the gut or stomach to stuff the food into. The boudin in Cajun country is a mix of cooked rice, onions, spices and a mix of ground meats stuffed into a casing like sausage. It's wonderful stuff. In some areas they do have a blood sausage and a blood boudin. I don't eat those.

"Hogmanay" actually means "the last day of the year". The First Footer is indeed the first foot through the door on New Years, but shortbread has nothing to do with it. Traditionally the First Foot, who should ideally be a tall dark haired man, but if none is available any but a redheaded man will do, waits at the door just before midnight and as midnight tolls, he knocks three times on the door and is admitted. He should be carrying bread and salt to ensure food for the house during the coming year, coal for warmth and whisky for drink. My Scots mother in law was talking about this just at Christmas. Fortunately all the males in the family are tall and dark haired.