My wife used to make goat cheese back when we kept goats and had loads of goat milk! It was FABULOUS!

It's a bitch getting into that harness, tho... D'OH!!! The jokes write themselves, don't they?

Oh HELL yeah!!

Very creative!

I DID follow my childhood dream and became a professional musician. I retired from the Navy Band.

Aye, I just read about him and the pranks and his only being able to communicate by saying "blobby" in an electronically altered voice. Strangely interesting. So you've had a brush with celebrity, then!

Now I'm gonna haveta google him!

The best black pudding comes from Stornoway in the Outer Hebrides, hands down.

Aye, even if it's just a bowl of soup or a sandwich. Whatever sounds good to you right now, that's what you should eat. Maybe a nice grilled cheese?

Morbid curiosity compels me to ask what in the Sam scratch is that?!?!😜

I follow an Italian chef who lives in Australia named Vincenzo, on youtube. His channel is called "Vincenzo's Plate" and he uses parsley quite a bit in his pasta dishes. I think you might enjoy it. My culinary pet peeve is how many people won't give haggis a chance. It's a burst of umami goodness.

You've just described retirement! Can confirm; heaven.

Been up for a hot minute, out in the garden with a brush cutter trying to tame same after over a years neglect. It's the first sunny day we've had in donkey's years, so it's now or never. Just taking a wee break then back at it. Ugh. This is what the beast looks like. I'll sleep well tonight!!

Hit a second hand store! I'm loathe to buy some things new. There's a good one in the Industrial Estate in Fort William.

Or Kansas, maybe!

Dice up your potatoes and put 'em in a pan on medium/medium hi heat. When they start to brown, add chopped shallots and chillis. When they begin to soften, crumble in the haggis you've all ready browned and mash it up with a wooden spoon. Stir together with salt & pepper to taste. Top with eggs.

[Boomer enters the chat.] Possibly.

Today's Sunday brunch: two "nest eggs" made with a pair of slices of wastel bread, two Scottish free range eggs with a slice of black pudding for added protein.