Roll Out The Haggis!

Yes, folks... It's January 25. Beloved Bard Robert Burns' birthday (say that five times fast), celebrated across the world (but mostly in Scotland) with dinners of neeps (turnips), nips (of whiskey, naturally), tatties (potatoes) and haggis, true evidence of Scotland's love of the culinary arts. C'mon! When's the last time you ate the "heart, liver and lights of a sheep," eh?

It's a bit late to begin planning your Burns Night Supper (unless you have impulsive friends, happen to know a good source for haggis and your brother's a decent piper.)

But for those who'd like to get a jump on next years' festivities, please go read up at the BBC website Burns Suppers page and begin your work memorizing Burns' ode to boiled entrails: To A Haggis.

In fact, you may wish to practice your haggis recipes now. After all, you've got 12 months to spice it to your liking... and you may need all the time you can get.

A few notable versions:

Traditional But & Ben Hagis

Vegetarian Haggis

Vegan Haggis

The Dreaded Haggis

Alton Brown's Haggis

Prize-Winning Haggis

Just keep in mind that it's illegal to use sheep lung in your haggis when you make it here in the states. You're sad, I know. Have a nip or two (or three). You'll feel better, I promise.