Category Archives: champit tatties

Robbie Burns Night with Janice Horton

Robbie Burns Night Celebrations with Janice Horton

Robbie Burns

I’m so glad you were able to work me into your busy schedule, Janice. You’ve been snap-gapping all over the place of late so I’m thrilled to have you here at Celtic Connexions. You’re looking very “Scottish” today, all decked out in your tartan. Janice Burns Night1

I take it you’re ready for a good old-fashioned ceilidh – Canadian style.

Here, come sit by the fire Robbie Burns take the chill off (escorts my esteemed guest to one of the tartan wing-back chairs facing the crackling fire ).

 

 

Robbie Burns
photo from Flickr

I’ll summon my manservant, Donald (the Red) , to bring us some refreshments. Robbie BurnsWould you care for a wee dram? Perhaps Glengoyne – Scotland’s only un-peated single malt? (rings bell and gives manservant instructions)

I think you’ll like what I have in store for you at the ceilidh tonight. I tried to get the Old Blind Dogs but they weren’t available. That’s okay as I do have a vast collection of Scottish music on CDs – Old Blind Dogs, The Corries, Runrig and the list goes on.

(swish of swinging door as the manservant returns with a tray carrying a decanter of whisky – 18 year old Glenlivet no less, two glasses and water). “Your whisky, my lady,” he says as he places it on the table.

“Thank you.”

As the manservant straightens to leave, I cry out… “Donald, where’s your trousers?” because so unlike him, he’s wearing a kilt!

Overcome by the shock of seeing him dressed in that fashion, it takes me a moment to regain my composure. (fans self with copy of Leopard Magazine).

Well, while we wait for our meal to be ready, Janice, let’s chat about your novel. I’m really interested to find out more about it and your creative process. You spent three months on the Island of Utila researching and writing Castaway in the Caribbean. Can you tell me more?

Yes, I had the most amazing time in 2014 visiting, researching and writing in the Caribbean. While there I spent a lot of time in boats (as one features in my new novel) and even got to sail off Tortola in the British Virgin Islands in a schooner used in the making of the first Pirates of the Caribbean movie! After visiting lots of islands, my husband and I settled down to island life for a stay of three months on Utila, a tiny Caribbean island off mainland Honduras. This is where I wrote the first draft of ‘Castaway in the Caribbean’.

When do you expect to release it?

April 2015. I have promotional online book tours organised for April and May.

What made you choose that title?

I feel the title suits the story line perfectly. The premise of the book is that the two main characters, a surly boat captain who hates tourists and a girl holidaying in the Caribbean who desperately needs to get to a neighbouring island, end up castaway together on a remote island. It’s a fun, fast paced romantic adventure novel that I hope will be the perfect beach read for 2015!

The manservant returns and tells us that dinner is served… so we pick up our drinks and at the first skirl of the pipes, Robbie Burns wait for him to enter the room and we get piped in to the formal dining room (I wish I had one of them, too) to the strains of The Bonnie Lass of Fyvie for a traditional Robbie Burns feast.

Once everyone is around the table, we begin with The Selkirk Grace.

Some hae meat and canna eat,  And some wad eat that want it;
But we hae meat, and we can eat,  Sae let the Lord be thankit.

Our first course is Cock-a-leekie soup.

Robbie Burns
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Not strictly traditional as I don’t put prunes in it.

You mentioned (or did I pick up on it) something about the names of your characters. Was there a particular reason why you used those names? If so, can you share it?

I wrote the first draft with my husband’s name, Travis, as the romantic hero’s name and the heroine of the story is called Janey (which is kind of like my name, Janice). I fully intended on changing the names in the second draft but for some reason ended up not doing so. The characters of Castaway in the Caribbean are Travis and Janey in their own right – they are not meant to be me and my husband – and the story is definitely a work of fiction!

The soup course is cleared away and the skirl of the pipes begins again. The door opens and the haggis is brought into the room with great pomp and circumstance.

Address to the Haggis

 

Robbie Burns
a wee dram for the haggis
Robbie Burns
Haggis, champit tatties and bashed neeps

We’ll have a bit of a musical interlude courtesy of the Red Hot Chilli Pipers before we carry on with the rest of the evening’s festivities.

What’s your next project? Do you have another novel started?

I have a few ideas in mind for new projects. I’m travelling again this year and I’d like to continue the theme of writing romantic adventure novels set in places that inspire me.

Now that we’ve talked about your WIP (work in progress for those not accustomed to author-speak and abbreviations), tell us more about you and how the readers of Celtic Connexions can follow you?

Thank you, Melanie. I really enjoy connecting with people. I’m a keen blogger. I’m always on Facebook and I love to Twitter too. So here’s my links:

My Author Blog

Follow me on Twitter: @JaniceHorton

Friend me on Facebook Page

Link to my Amazon Author Page

Check out my page on Goodreads

My LLm Bookshelf

Associate Editor at: Loveahappyending Lifestyle Mag

Janice Horton writes contemporary romantic fiction with a dash of humour and a sense of adventure. Look out for Janice’s new release for 2015Castaway in the Caribbean

Robbie Burns

and her Amazon Kindle bestselling booksBagpipes and Bullshot

Robbie Burns

andReaching for the Stars

Robbie Burns

and her fun ‘Voodoo Romance’ series of novellas.

Robbie Burns

Her nonfiction guide to online promotion ‘How To Party Online
Robbie Burns
is recommended reading for all authors and writers by publishers. Janice is a regular blogger from her website at janicehorton.co.uk and you’ll also find her on Facebook and Twitter. She is also associate editor at the award winning online magazine Loveahappyending Lifestyle Magazine where she produces her monthly ‘The Bookshelf’ feature and her seasonal ‘Snap Gap Travel’ features.

Thank you so much for coming to my “un”conventional Robbie Burns Night. I hope you won’t have a sair heid tomorrow. I see the chairs have been rearranged in the front room so shall we move the party in there and let the ceilidh begin?

Gay Gordons, anyone?

 

#AtoZChallenge – H is for Haggis

Haggis

The Haggis
The “Guest of Honour”

How to make haggis…

Ingredients:

Set of sheep’s heart, lungs and liver (cleaned by a butcher)
One beef bung (intestine) or sheep’s stomach
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace

Trim off any excess fat and sinew from the sheep’s offal (heart, lungs and liver) Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.

Finely chop the meat (or put through a meat grinder) and combine with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace in a large bowl. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.

Haggis is traditionally served at Burns’ Suppers along with champit tatties and bashit neeps (mashed potatoes and turnips).