In response to several messages from the Dec 15 digest: I am also from Langley, BC, Canada; a 3rd generation Canadian, father was of English descent (Wiltshire) and Mother was of Scottish (Clackmann). We often had eggs & bacon or sausages for supper along with potatoe scones (made from leftover mashed potatoes) or fried scones made with molasses -- the absolute best. My Mom loved "black or white pudding" but she always called in "Blood" pudding; a most disgusting concoction, but when we slaughtered our annual cow or bull the abbatoir was quite happy to make use of the blood rather than throw it out. She also sliced it and fried it up with potatoes. In ref. to the name of McMurray; I can't understand why anyone would have a problem with the spelling of it. The double R seems to me to be the only logical and obvious possibility. Can't see a prob. with "howyadoen" either. I grew up right here in BC and there are exp. right here in Canada that seem much stranger. In the Eastern provinces they say about as "abooot" and a breakfast order is "2 side by each" translated as 2 eggs fried with a slice of bacon beside each one. Also: Merry Christmas and Happy New Year to all those on this list; a most helpful and friendly bunch of folk. Simone Ealey Parkinson Langley, BC, Canada > From: [email protected] > Subject: SCT-WIGTOWNSHIRE Digest, Vol 5, Issue 156 > To: [email protected] > Date: Wed, 15 Dec 2010 16:16:16 -0700 > > > > Today's Topics: > > 1. RE TATTIE SCONS (Diana Henry) > 2. Re: Tattie hokers and all that (McMurray, Lisa) > 3. Re: RE TATTIE SCONS (Diana Henry) > 4. Re: RE TATTIE SCONS (donald main) > 5. Re: double-yew (telford BM) > > > ---------------------------------------------------------------------- > > Message: 1 > Date: Wed, 15 Dec 2010 03:15:08 -0800 (PST) > From: Diana Henry <[email protected]> > Subject: [WIG LIST] RE TATTIE SCONS > To: [email protected] > Message-ID: <[email protected]> > Content-Type: text/plain; charset=us-ascii > > As Sam and Linda remind me you can also fry them up next day to have with eggs, > bacon, black pudding etc etc. > Am just awa' to mak some richt the noo. > Diana > > > > > ------------------------------ > > Message: 2 > Date: Wed, 15 Dec 2010 10:13:54 -0800 > From: "McMurray, Lisa" <[email protected]> > Subject: Re: [WIG LIST] Tattie hokers and all that > To: "'Olive McDonald'" <[email protected]>, > "'[email protected]'" <[email protected]> > Message-ID: > <[email protected]rg> > Content-Type: text/plain; charset="us-ascii" > > Does bring a smile! > I am 3rd generation Australian with Scottish heritage and my husband is an English born Australian of Scottish parents from Wigtown and we too are residents of BC Canada. After living in Canada for near on 10 years we still find a whole lot of different twists and turns in both the language and gastronomical delights of this country. We have both learned to be cautious with our vowel sounds but other things still draw a blank stare. Our Australian "howyadoen" leaves people baffled and our McMurray surname spelled with "double R" is a hoot- most people interpret that as WR which of course comes out as McMuwray - still makes me giggle. > As for the Saturday night meal - we too go for bacon and eggs but add a few good barbied snags with perogies on the side - multiculturalism at its finest. > > > Lisa McMurray > Langley BC. > > -----Original Message----- > From: [email protected] [mailto:[email protected]] On Behalf Of Olive McDonald > Sent: Tuesday, December 14, 2010 8:56 PM > To: [email protected] > Subject: [WIG LIST] Tattie hokers and all that > > To Maisie, Jose, Len, Sam and all, Thanks for that bit of fun. I have been a bit eechie-oachie for a few weeks but now I am up to the challenge put down by my pal Maisie. > For those not in the know, eechie-oachie means not quite feeling well. Someone will sort me on that one, I've no doubt. As for Maisie and my Irish accent, I think the answer to that is that I am a mongrel. Being a Canadian until the age of eleven, and then trying hard to fit in with the Minnigaff accent was quite a job. Being asked,"whaururyefaehen in one mouthful was hard to take. Translation? "Where are you from, dear?" I think 'hen' was a term of endearment. > The accents in Galloway are quite fascinating to me. The Newton Stewart tongue is different from the Minnigaff tongue, and they could shout across the Cree at each other! > Go a few miles to Creetown and the accent is different again. As for Kirkcudbright, I was struck dumb when I first met my cousins from Kirkcudbright with a totally different accent again. They said aipple instead of the Minnigaff epple when I said apple. Now I am living once again in Canada and having a great time with those funny Scottish sayings. I love to confuse people now. And yes, Maisie, I have often been asked if I am from Ireland. > I put everyone right on the scons and scones. My favourite Saturday night meal is still bacon, egg and tattie scones. Cholesterol be darned. I'm scratching a gey aul' heid with nae bother ata' thanks to that kind of good food. > > Merry Christmas to everyone out there across the world, from BC, Canada; > > Olive. > > > > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > > > ------------------------------ > > Message: 3 > Date: Wed, 15 Dec 2010 11:10:55 -0800 (PST) > From: Diana Henry <[email protected]> > Subject: Re: [WIG LIST] RE TATTIE SCONS > To: Joan Whitney <[email protected]> > Cc: [email protected] > Message-ID: <[email protected]> > Content-Type: text/plain; charset=iso-8859-1 > > Dear Listers > http://www.elizabethan-era.org.uk/black-pudding-old-recipe.htm > Here is a clue!! Olde English but probably basically the same.? I can't really > bring myself to type it out.? It is sausage -?like and then cut into slices.? > You can also get white pudding, and haggis can also be sliced and fried. > Merry Christmas to every one and may we have a more peaceful New Year of 2011 > Diana > > > > > ________________________________ > From: Joan Whitney <[email protected]> > To: Diana Henry <[email protected]> > Sent: Wed, December 15, 2010 6:06:27 PM > Subject: Re: [WIG LIST] RE TATTIE SCONS > > please, for those of us who don't have a clue, what IS black pudding?? My > grandfather was born in Strenraer in 1888 and died in Oregon, USA when I was 8 > years old.? Nothing much Scottish trickled down- although we did have pasty > three or four times a month and is still one of my favorites altho grandmother > made it with ----ground beef.? Thanks. Joan > ----- Original Message ----- From: "Diana Henry" <[email protected]> > To: <[email protected]> > Sent: Wednesday, December 15, 2010 3:15 AM > Subject: [WIG LIST] RE TATTIE SCONS > > > > As Sam and Linda remind me you can also fry them up next day to have with > eggs, > > bacon, black pudding etc etc. > > Am just awa' to mak some richt the noo. > > Diana > > > > > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > >[email protected] with the word 'unsubscribe' without the > >quotes in the subject and the body of the message > > > > > > > ------------------------------ > > Message: 4 > Date: Thu, 16 Dec 2010 05:58:39 +0800 > From: "donald main" <[email protected]> > Subject: Re: [WIG LIST] RE TATTIE SCONS > To: "'Diana Henry'" <[email protected]>, "'Joan Whitney'" > <[email protected]> > Cc: [email protected] > Message-ID: <[email protected]> > Content-Type: text/plain; charset="iso-8859-1" > > Oh please! Don't lets have a long discussion on black pudding which is not a > pudding at all. Tattie scones are yummy but black pudding is positively > disgusting, at least the sort that was dished up with monotonous regularity > at one boarding school I attended just outside Carlisle. Just the thought of > it brings back all the old memories. I think we smothered the black pudding > with tinned marmalade to reduce the dryness and hide the flavour. Ugh! > Give me a snagger on the barbie any day. > Donald Main > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Diana Henry > Sent: 16 December 2010 03:11 > To: Joan Whitney > Cc: [email protected] > Subject: Re: [WIG LIST] RE TATTIE SCONS > > Dear Listers > http://www.elizabethan-era.org.uk/black-pudding-old-recipe.htm > Here is a clue!! Olde English but probably basically the same.? I can't > really > bring myself to type it out.? It is sausage -?like and then cut into > slices.? > You can also get white pudding, and haggis can also be sliced and fried. > Merry Christmas to every one and may we have a more peaceful New Year of > 2011 > Diana > > > > > ________________________________ > From: Joan Whitney <[email protected]> > To: Diana Henry <[email protected]> > Sent: Wed, December 15, 2010 6:06:27 PM > Subject: Re: [WIG LIST] RE TATTIE SCONS > > please, for those of us who don't have a clue, what IS black pudding?? My > grandfather was born in Strenraer in 1888 and died in Oregon, USA when I was > 8 > years old.? Nothing much Scottish trickled down- although we did have pasty > three or four times a month and is still one of my favorites altho > grandmother > made it with ----ground beef.? Thanks. Joan > ----- Original Message ----- From: "Diana Henry" <[email protected]> > To: <[email protected]> > Sent: Wednesday, December 15, 2010 3:15 AM > Subject: [WIG LIST] RE TATTIE SCONS > > > > As Sam and Linda remind me you can also fry them up next day to have with > eggs, > > bacon, black pudding etc etc. > > Am just awa' to mak some richt the noo. > > Diana > > > > > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > >[email protected] with the word 'unsubscribe' without > the > >quotes in the subject and the body of the message > > > > > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without > the quotes in the subject and the body of the message > > > > > ------------------------------ > > Message: 5 > Date: Wed, 15 Dec 2010 23:16:11 -0000 > From: "telford BM" <[email protected]> > Subject: Re: [WIG LIST] double-yew > To: "McMurray, Lisa" <[email protected]> > Cc: [email protected] > Message-ID: <[email protected]> > Content-Type: text/plain; format=flowed; charset="iso-8859-1"; > reply-type=original > > I lived for a while in Brisbane and used to be asked how to spell part of > my address which was Wooloowin. > Try saying double-u, double o, ell, double-o, double-u, i, n. > When I came back to UK, married and later lived not that far from Shropshire > (which has the "new town" of Telford) and was asked to give my surname I > said Telford and it > would be said: no, not where you live, I want your name... > (The town was named after Thomas Telford, County Surveyor, civil engineer). > The place in Scotland I have problems with is Lesmahagow but even worse, a > place in Coventry: Stycheval. Can't imagine the origins of those names, at > least the Australian > ones sound like Aboriginal. > Betty > > > > ------------------------------ > > To contact the SCT-WIGTOWNSHIRE list administrator, send an email to > [email protected] > > To post a message to the SCT-WIGTOWNSHIRE mailing list, send an email to [email protected] > > __________________________________________________________ > To unsubscribe from the list, please send an email to [email protected] > with the word "unsubscribe" without the quotes in the subject and the body of the > email with no additional text. > > > End of SCT-WIGTOWNSHIRE Digest, Vol 5, Issue 156 > ************************************************