It was already going to be a little less traditional Burns Night this year, given that we were doing it a day early—January 24—so that it would be a Saturday night and not a Sunday night festivity. We had the Scottish food—haggis, neeps and tatties, shortbread—ordered from a Scottish bakery in Michigan, all frozen and ready to heat. We were in the process of figuring out how much other food to … [Read more...]