Photo: Rob Watling/Flickr

I have to come right out and say that animal innards are not my thing. At all.

But I definitely respect folks who enjoy them, and I appreciate the care with which such ingredients need to be handled and the delicacies that ensue. I just like to keep it all a plate or two away from my own.

But today marks the birthday of Scottish poet Robert Burns (d. 1796), and celebrations abound this week in his honor, both here and abroad. In honor of all our readers who will partake in Burns Night tonight, and in deference to my own Scottish friends (one of whom is a fantastic cook, and had me positively levitating over my first Scotch Egg), it’s only right to dedicate today’s Food Therapy to a haggis-related blog post.

Local blogger LimeyG has turned out a witty, poetry-imbued piece called “Burns Night: Haggis is a good thing!” It’s probably one of the most pragmatic, forthright and upbeat posts you’ll find on lamb innards and this traditional Scottish fare. She goes straight to the heart of the matter (sorry) with this admonishment:

Don’t even start with the “ewww” stuff. Haggis is not gross, or slimy, or disgusting…on a cold January night, it’s good, satisfying, stick-to-the-ribs food.

And she cheerfully plates the haggis with “neeps and tatties” (mashed potato and yellow turnip) practically chirping: “Is this not the best dish ever?”

So, why pragmatic? Because LimeyG used canned, not home-made, haggis for her Burns Night meal. The reason: “…the only alternative was a 4lb ‘presentation’ haggis, which we’d be eating until next Hogmanay.”

Well, alright then.