I have no idea what inspired me but I determined to celebrate it with some friends this year. We all brought small bottles of whiskey and I made what actually passed for haggis.
Well, sort of. If you squint your eyes and aren't too much of a purist. It had all the unmentionable offal parts--most of them, anyway--but instead of stuffing it all into a stomach, I rolled out a thin and buttery crust.
I baked the whole thing in a cast-iron pan and it came out piping hot and quite edible. Served it with a couple of different kinds of mustard, with chippy sauce and a green salad.
Haggis en croute--it's either a brilliant modern take on a classic cultural mainstay or it's an abomination. Either way, it was awfully tasty.