By Lynn Leissler
Most of us enjoy dinners that include some combination of meat, potatoes, and vegetables. We may venture into other cuisines such as Mexican, Thai or Italian, but few of us will ever dine like the famed Scottish poet, Robert Burns (1759-1796). On a given evening he and his family might have enjoyed a meal of haggis (a sheep’s stomach filled with oats, suet, innards, etc.), cock-a-leekie (a chicken broth and leek soup), and more.
Most folks know of Robert Burns’ poetry, but even those who shy away from literature quote him unknowingly. Scholars generally accept that Burns authored “Auld Lang Syne.” He coined phrases such as, “a gentleman and a scholar,” “the best laid schemes o’ mice and men gang aft a’gley [go oft awry, or astray],” and, “man’s inhumanity to man.”
On Feb. 23 Maggie Webster will entertain us with stories of her native Scotland and delight us with readings from the Scottish Bard’s poetry and songs. Maggie will also talk about food, including what is involved in a Burns Night supper. She promises to read a few lines of poetry in Scottish dialect, and there will be a bagpiper to accompany the festivities. Her feature presentation will be Burns’s “Tam O’Shanter.” Her lilting burr adds enchantment to her stories.
Maggie herself comes from a small town in Scotland not unlike Eagle Point, and received her college education in Edinburgh. So join Eagle Point library patrons and guests for this delightful interlude on Feb. 23 at 4 p.m. No haggis will be served, but all who attend are invited to linger over a cup of tea and a scone.