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Fairport-E.Rochester Post
The Rev. Tim Schenck, rector of St. John the Evangelist in Hingham, Mass., looks for God amid domestic chaos
Was the Haggis Awful?
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About this blog
Tim Schenck is an Episcopal priest, husband to Bryna, father to Benedict and Zachary, and \x34master\x34 to Delilah (about 50 in dog years). Since 2009 I've been the rector of the Episcopal Parish of St. John the Evangelist in Hingham, Mass. (on the ...
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Father Tim
Tim Schenck is an Episcopal priest, husband to Bryna, father to Benedict and Zachary, and \x34master\x34 to Delilah (about 50 in dog years). Since 2009 I've been the rector of the Episcopal Parish of St. John the Evangelist in Hingham, Mass. (on the South Shore of Boston). I've also served parishes in Maryland and New York. When I'm not tending to my parish, hanging out with my family, or writing, I can usually be found drinking good coffee -- not that drinking coffee and these other activities are mutually exclusive. I hope you'll visit my website at www.frtim.com to find out more about me, read some excerpts from my book \x34What Size are God's Shoes: Kids, Chaos & the Spiritual Life\x34 (Morehouse, 2008), and check out some recent sermons.
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the-haggis-lives.jpg
By Bruce McGinnis
March 22, 2012 12:01 a.m.





We finally tried the haggis! Before I get to the taste I’ll describe how we prepared it; the first preparation I pressed into patty form and browned it in my cast iron pan and topped it with a runny poached egg. The second way was Haggis Jacobean in which I heated the haggis and poured a liberal dose of Jameson and cream over the top.





Upon cracking the seal on the can, we pretended that it was a fine red wine by immediately sticking our noses in to catch the pent up aroma as it escaped the can. It had a very familiar smell, more on that later. Visually it looked like a meat paste that had barley added, which is essentially what it is, Scottish oatmeal is a bit different from what you and I call oatmeal, it is more like barley. However I describe it, it also had a familiar look to it as well.





The taste wasn’t exactly like I had imagined, I thought that it would taste more like iron and minerals because it contains lamb heart and liver. It did taste and smell an awful lot like corned beef hash, except the salt content isn’t as high, the appearance looked like corned beef hash as well especially with the little pieces of oatmeal that looked like small pieces of potato. When it was topped with the poached egg, I would have bet the farm that it was corned beef hash if I had tasted it blindfolded. As far as adding the Jameson and cream, all we could really taste was the whiskey, which actually might be by design.





All in all, I didn’t love or hate the haggis. If was asked if haggis is offal, I would say yes. If I was asked if haggis is awful, I would say no.

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