Wee Bonny Scotland.

amorley

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But if we are going to talk about Bonny Scotland we cannot forget the liquid gold that makes it so special



and then there are the Heeland Coos



and castles



and tiny crofts with thatched roofs held down by stones against the wind



and fresh mussels straight off the boat with cock a leekie soup (restaurant in Portree does not open till 30 minutes after the boat has docked with the fresh catch)




and ancient mystical stones



... and so much more.
 
OP
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Upt' North
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But if we are going to talk about Bonny Scotland we cannot forget the liquid gold that makes it so special



and then there are the Heeland Coos



and castles



and tiny crofts with thatched roofs held down by stones against the wind



and fresh mussels straight off the boat with cock a leekie soup (restaurant in Portree does not open till 30 minutes after the boat has docked with the fresh catch)




and ancient mystical stones



... and so much more.
We were eating fresh Isle of Lewis mussels only two weeks ago, fresh off the boat in Ullapool, as sweet as honey and cooked to perfection. If we left now we'd be there in time for dinner, decisions, decisions. Plus the blasted bug. I hate bugs but really like fresh Scottish Mussels.
Currently drinking a Grant's Ayrshire Sea Cask, blummin lovely.
Upt'North.
 
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