I think it’s time to do another week featuring Scotland. What do you think?
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I’ll Hae Nae Mair o’ Yer Cheese
I’ll Hae Nae Mair o’ Yer Cheese
1.
I’ll hae nae mair o’ yer cheese,
I’ll hae nae mair o’ yer cheese.
The last I got, it stuck in ma throat,
I’ll hae nae mair o’ yer cheese.
I see you’re a-bloomin again,
I see you’re a-bloomin again.
In yer ee there’s a blink,
In yer pockets a chink,
I see ye’re a-bloomin again.
But
I’ll hae nae mair o’ yer cheese,
I’ll hae nae mair o’ yer cheese,
The last I got, it stuck in ma throat,
I’ll hae nae mair o’ yer cheese.
2.
I’ll eat nae mair
I’ll eat nae mair
I’ll eat nae mair a your cheese
For the last I ate has stuck in ma throat
And gien me the heart disease.
________________________________________________________
(1) Nicht at Eenie (1932), 31.
(2) Collected 1989; ultimately from Airdrie, c. 1930.
Tune: 2nd part of The Cock o the North. Cf. note to
“Wallifou fa’ the Cat”.
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LOL
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Fiurst thing I thought of reading the lyrics was the connection to traditional Appalachian/Southern speech patterns. I’m sure Czarina will too…yet another reason not a lot of people visit us.
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Since many of the folks in Appalachia came from Scotland, it isn’t surprising. Y’all and all y’all comes from Gaelic.
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The profusion of old English names in the South is notable. It’s changed as carpetbaggers have oooooozed in but I have friends (SURPRISE! I acrually do have a…few) with old English first names like Hoyt, Alden, Edwyn, Irwin but they’re not being used as much any more.
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See bullet point 4.
http://pandora.cii.wwu.edu/vajda/ling201/test3materials/AmericanDialects.htm
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LOL, Stella. My family on my Mom’s side was Scots-Irish. I can so remember my grampa saying “Youn, yorn,” And he also said “thee and thou”.
When I worked in Scotland, my coworkers laughed at me when I said “fixin’ to” do something. One day I asked for some “writin’ paper” My boss thought I said “rotten pepper”! Every day was a happy challenge as we all got to know one another.
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My paternal grandparents used to say “commence to begin.” I always thought that was so funny.
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Yup, language has been our avocation, thjough more of a vocation of sorts for Czarina. We were fascinated by the NOLA dialects and, as we lived most of our lives in the South, the dialects. I’m sure both of us could have/would have studied linguistics in college but then both of us realized we had to get jobs that paid money.
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Sigh no more, ladies, sigh nor more;
Men were deceivers ever;
One foot in sea and one on shore,
To one thing constant never;
Then sigh not so,
But let them go,
And be you blithe and bonny;
Converting all your sounds of woe
Into. Hey nonny, nonny.
Sing no more ditties, sing no mo,
Or dumps so dull and heavy;
The fraud of men was ever so,
Since summer first was leavy.
Then sigh not so,
But let them go,
And be you blithe and bonny,
Converting all your sounds of woe
Into. Hey, nonny, nonny.
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Fleet must be in…
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only do the Fleet prior to proctoscope.
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I see no reason to scotch the tradition.
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You kilt it.
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Some think the pun’s in sgain-dubh you think so?
I know, it’s a far reach nut I thought it edgy and I took a stab at it.
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might get thrown under the kiltie fer punnin’ wrecklasslie
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Not gonna be workin’ ’cause there be nuthin’ under the kiltie.
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Scottish transvestites again, I suppose.
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For them it’s just a wee bit of a change…
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ask any scotsman about a wee bit of change….they pinch pennies really really hard.
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Listen while you read!
NATIONAL ANTHEM
Miscellaneous
The Flower Of Scotland (Scotland)
Written By Roy Williamson
O flower of Scotland
When will we see
Your like again
That fought and died for
Your wee bit hill and glen
And stood against him
Proud Edward’s army
And sent him homeward
Tae think again
The hills are bare now
And autumn leaves lie thick and still
O’er land that is lost now
Which those so dearly held
That stood against him
Proud Edward’s army
And sent him homeward
Tae think again
Those days are passed now
And in the past they must remain
But we can still rise now
And be the nation again
That stood against him
Proud Edward’s army
And sent him homeward
Tae think again
O flower of Scotland
When will we see
Your like again
That fought and died for
Your wee bit hill and glen
And stood against him
Proud Edward’s army
And sent him homeward
Tae think again
The hills are bare now
And autumn leaves lie thick and still
O’er land that is lost now
Which those so dearly held
O flower of Scotland
When will we see
Your like again
That fought and died for
Your wee bit hill and glen
And stood against him
Proud Edward’s army
And sent him homeward
Tae think again
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Very attractive voice. I’d not heard of him before and so looked up his bio to find he’s quite popular on his channel.
You think it’d be nice if his “choir members” each had a different color scarf or Scot plaid, though? LOL!
As for your starting another Scot-themed blog patch, I’m sure the gang could come up with enough material for the comment section.
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thar be no Scottie “plaids” me lassie….dem be Tartans…
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Ah staaynd kurrekted!
Afterall, the ancestors came from Ireland, stopping on the way to the New World to pick up some Scottish wives. We should be called Irish Scots but apparently we’re Scot-Irish.
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my crowd came from Ireland too, married in Dublin….got in some trouble, and immigrated to North America pre rev war.
My grandmother was a Kelly….says it all.
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The song refers to the Battle of Brannockburn in 1314, when King Robert The Bruce defeated King Edward II. The Flower of Scotland is the Thistle. This an epic and pirate version with nice photos.
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Some beautiful photos of Edinburgh castle in this video, lovely. It’s the big one on the top of a huge rockytop with the gardens beneath. When you ride the train into Edinburgh, you come into the city with this as a backdrop. Breathtaking! It’s run by the military, and they shoot a cannon every day at 1:00 pm. The city sets it’s clocks by it.
I also spied the spires of St. Giles Cathedral in one as well.
There are only 2 places on Earth that drive me to tears of happiness. Scotland and N. E. Georgia. They are actually similar in terrain, but Scotland is a bit colder and the times of day are strange because they are so North. Kinda like Alaska!
I gotta go find a hanky…
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I’m so happy you enjoyed it Jacqueline 🙂 .
Breathtaking! It’s run by the military, and they shoot a cannon every day at 1:00 pm. The city sets it’s clocks by it.
That is extremely cool.
I have a lot of McDonalds music 🙂 .
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Thanks Jacqueline 🙂 .
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And one more ❤️
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At a Scots wedding the DJ yelled, “Would all married men please stand next to the one person who made their life worth living”!
The bartender was almost crushed to death!
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LOL
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Haggis
now what could go wrong eating one of these lovelies??
Ingredients
1 sheep’s stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings
Method
Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
When cooked, strain off the stock and set the stock aside.
Mince the lungs, heart and trimmings.
Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
Spoon the mixture into the sheep’s stomach, so it’s just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn’t explode while cooking.
Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).
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Well, considering that we all eat sausage, which is stuffed into a pig’s intestine, and contains stuff like eyes and various other unmentionable animal parts, I really can’t see that haggis is much worse.
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Probably why I don’t eat sausage. I always had the feeling there were “things” in it. 🙄
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It’s delicious, though. I was watching (again) an episode of Victorian Farm. As the woman was cooking a pig’s head, she remarked, “Anybody who thinks they’ve never eaten eyes is kidding themselves.”
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When I was at my granddaughter’s B-day, along with my ex and his new wife and the other grandparents, they decided to have, I think it was brockwurst, and they got some for me that was chicken. I gagged down about 3/4 of it and finally hid the last of it under some potato salad. Not my cup of tea. 😯
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Chicken is the problem. I admit that I like sausage. My new favorite is lamb sausage with figs. It’s very different and delicious.
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I don’t eat beef, lamp, or pork. I think I have said before that I am a picky eater. I meant it.
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Sausage isn’t for you then. My opinion is that chicken doesn’t belong in sausage. I like it, just not in sausage.
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Oh, wow, I’m never even looking at another sausage, let alone eating one!
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it is the texture of the inside of a stomach…all those little “feelie thingies”….as well as it it tough as a football unless you boil it until you run out of firewood.
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{{gag}}
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guaranteed to help blow the neeps and tatties unless you get about a liter of Drambuie on top of the mess, and without downing a liter of Glenlivet, forget eating this little lovely.
Did this all in 1962 in Edinborough…..never agin…..
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1st time I ever tried haggis, it was from a chip shop, and tasted of shite. The boys at the lab I worked for told me it was because it WAS shite. They took me to ” Grainger’s the Butcher” in Cowdenbeath. He has awards for his haggis. We got slices of haggis and took it to the lab and fried it in a pan and put it on “morning rolls” from the bakery with “Broon sauce”. They were absolute heaven! The secret of eating haggis, is to get it from someone that knows what they are doing! Grainger’s was also good with tatties and neeps, I know, because I took some home and made it meself. My DH couldn’t believe it when he came home from the Persian Gulf and his wife could cook his olde favs! Imagine that, a yank that could cook the olde ways.
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the concept of “broon sauce” is also a tad suspect, IMO……being a Southerner, we go for the white creamy sauce, or else the Jack Daniels sauce….
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