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The parking experience on this trip was almost as interesting as the tour itself. It is truly amazing how the bus drivers manoeuvre these vehicles into small spaces on narrow streets. Locating the streets is often another problem.
Once parked, the pipers headed to a circle formation for their tune-up with the drummers joining in later. The band then marched to the park for a performance. The Provost of the Perth and Kinross area, John Hulbert, showed up during our lunch break and, when I mentioned Philip Nappi, he gave lapel pins to everyone seated at our table.
The Blairgowrie Town Hall was a bit overcrowded due to the fact that the public was also invited. The organizers did some ad hoc arranging of chairs and tables before the ceilidh could begin. Local dancers dominated the programme, but the public had time for a reel and Gay Gordon during their two breaks.
Ross and Gayle Baxter enjoyed a dance, and Ross introduced his friend Chieftain Oliphant later. Stovies were served on paper plates in the entrance beyond the hall. Pat and I declined this delicacy.
Ingredients : 1 oz (25 g ) butter, rendered fat drippings or margarine; 2 lbs (1 Kg) potatoes; 8 oz (225 g ) onions; 1.5 cup ( 300 ml) mutton stock or hot water; salt and pepper to taste
Melt fat in saucepan. Wash, peel and slice potatoes into a saucepan. Peel, slice and add onions. Toss in the saucepan for about a minute, then add water or stock and salt and pepper. Cover. bring slowly to boil. Simmer gently for fully one hour, stirring occasionally to prevent burning. When ready, the potatoes should be tinged here and there with brown. Serve with cold, boiled or roast mutton or cold roast lamb if available, but don't expect a fancy feast at any ordinary ceilidh.