Wayne Boatwright > wrote in
:

> "MJ" > wrote in news:3POsd.15181$dC3.193588
> @news20.bellglobal.com:
>
>> Does anyone have any good xmas breakfast recipes that they would care
>> to share?..It doesnt matter what kind..im open to suggestions..It is
>> just for my family of 4 so it doesnt have to be in a large quantity.
>> Thanks
>> MJ
>
> Most years we have freshly squeezed orange juice from the oranges in our
> yard, homemade pecan waffles with dark maple syrup, and Kona coffee.
> Pretty simple, really.

Ah, but you asked for recipes, didn't you? This waffle recipe is extremely
rich, but should require no extra butter at table. My mom had this written
on an envelope long before I was born, and began making them on her first
(and only) waffle iron that was purchased in 1938.


* Exported from MasterCook *

Special Day Waffles

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast
Robb's

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Sifted all-purpose flour
3 ts Double-acting baking powder
1 t Baking soda
1 t Salt
2 c Buttermilk
4 Eggs, well beaten
1 c Melted butter (this is not a mistake)
Pecan halves, broken into quarters

Sift flour, baking powder, soda, salt. Combine buttermilk, eggs; add to
flour mixture. With hand beater, or mixer at high speed, beat until
smooth; whisk in butter.

When waffle iron is ready to use, pour batter into center of lower half
until it spreads about 1" from edges. Sprinkle liberally with pecan
pieces. Bring cover down gently. Cook until no steam escapes. Do not
raise cover during baking.

When waffle is done, lift cover; loosen waffle with fork; serve at once.
Reheat iron before pouring in next waffle.


--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

In article >, "MJ"
> wrote:

> Does anyone have any good xmas breakfast recipes that they would care to
> share?..It doesnt matter what kind..im open to suggestions..It is just for
> my family of 4 so it doesnt have to be in a large quantity.
> Thanks
> MJ
>
>

I always make scrambled eggs with red and green peppers and onions.

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

"sf" wrote:
> Dave, you're a salt of the earth type person... so tell me -
> what IS this hooha about a christmas day BREAKFAST all
> about? Sheesh... either you're sleeping off xmas eve or
> you're stuck preparing for xmas day dinner - so I've NEVER
> heard of anyone getting all sentimental over an xmas day
> breakfast before this thread!

When we were growing up, a special Christmas Day breakfast was unheard of,
too. It wasn't until my oldest brother got married and we began getting
involved in his wife's family's celebrations that we adopted the pleasure of
the post-present opening nosh.

It was a very special feeling for me, enjoying the food and the gifts and
the Christmas dinner preparations, until my father died. The morning after
he died, the family gathered at the house...

....and my sister-in-law made the same breakfast I'd come to associate with
merry making. Need I tell you that I have never seen Christmas breakfast the
same way again?

kalanamak > wrote in :

> Wayne Boatwright wrote:
>
>> * Exported from MasterCook *
>>
>> Special Day Waffles
> <snip wonderful recipe>
> My mother did something like this, only she'd fine-dice a couple strip
> of bacon, and brown a little in the waffle iron before adding the
> batter. You'd get maybe 6-8 little peices of dice in each quarter of a
> big waffle. One of only two great memories I have of eating meat. (The
> other was roast leg of mutton in Australia).
> blacksalt

My aunt used to do that. I'd forgotten all about it, but it was delicious!
Mutton, OTOH, is much too strong a flavor for me, although I do like lamb.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On Tue, 07 Dec 2004 14:03:21 GMT, "kilikini"
> wrote:

>
> "sf" > wrote in message
> ...
> > On 6 Dec 2004 12:27:50 -0800, "scrooge" >
> > wrote:
> >
> > > Well, we usually start with coffee and orange juice; sometimes a
> > > doughnut; candy and nuts from the stockings. Maybe a glass of 2% milk.
> > > By that time everybody is ready for a Falstaff... or it gets to be
> > > Miller time.
> > > OK, it sounds weird, but wotthehell we all like our beer and we got
> > > nowhere else we gotta go 'til after dinner.
> > > Scrooge
> >
> > Next time, transition with hot chocolate laced with
> > peppermint Schnapps. Your taste buds will thank you.
> >
> >
> >
> > sf
> > Practice safe eating - always use condiments
>
> Peppermint schnapps? I'd go straight for the cider with Captain Morgans!
> (And still have my beer in my other hand.) <g>
>
LOL! You sound like my kind of person... but you've got to
give the hot chocolate a try someday - maybe with a bowl of
popcorn in front of the fireplace on a chilly evening. If
it doesn't get cool enough for that where you live, come to
my place.



sf
Practice safe eating - always use condiments

On Tue, 07 Dec 2004 12:32:47 -0800, kalanamak
> wrote:

> Wayne Boatwright wrote:
>
> > * Exported from MasterCook *
> >
> > Special Day Waffles
> <snip wonderful recipe>
> My mother did something like this, only she'd fine-dice a couple strip
> of bacon, and brown a little in the waffle iron before adding the
> batter. You'd get maybe 6-8 little peices of dice in each quarter of a
> big waffle. One of only two great memories I have of eating meat. (The
> other was roast leg of mutton in Australia).
> blacksalt

So, she threw raw diced bacon into the waffle iron to cook
and when it was ready covered it with waffle batter? I have
to try that sometime!

sf
Practice safe eating - always use condiments

On Wed, 08 Dec 2004 02:57:37 GMT, Nancy Howells
> wrote:

> In article >, "MJ"
> > wrote:
>
> > Does anyone have any good xmas breakfast recipes that they would care to
> > share?..It doesnt matter what kind..im open to suggestions..It is just for
> > my family of 4 so it doesnt have to be in a large quantity.
> > Thanks
> > MJ
> >
> >
>
> I always make scrambled eggs with red and green peppers and onions.

Is that Denver style?

sf
Practice safe eating - always use condiments

I do always use buttermilk. Love it that way. I agree, it makes a big
difference. We have some dried cranberries and some dried cherries
still. I could soak those and use those in the batter....hmmm. Have
to think on that one.

the pecans sound good, too.

Since we don't drink champagne all that often, it doesn't seem
unreasonable to pay a little more to get a nice bottle. I can get a
hangover from the cheaper stuff, even a glass. Not sure why, since
wine doesn't do that.

Marge wrote:

> Since we don't drink champagne all that often, it doesn't seem
> unreasonable to pay a little more to get a nice bottle. I can get a
> hangover from the cheaper stuff, even a glass. Not sure why, since
> wine doesn't do that.

I have the same problem with the cheap stuff. There have been a few
occasions where my wife and I drank a bottle of the stuff at night and woke
up in the morning feeling like a lump of mud. I don't suffer from the good
stuff. The problem is that you don't usually pay just a little extra for
the good stuff. You pay a lot more. Around here the cheap stuff sells for
about $10 per bottle. There are some better champagne style wines for under
$20. The good stuff starts at about $45. If I am paying that much for
champagne I want champagne, not a fruity spritzer. I like good wine and
liquor. With the exception of gin and tonic I do not uses mixes, so I
prefer to spend the extra for the good stuff. I recognize that there are
limits to my palate's ability to distinguish subtle differences, so there
comes a point at which I cannot justify the extra cost.

sf wrote:
> On Tue, 07 Dec 2004 14:03:21 GMT, "kilikini"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On 6 Dec 2004 12:27:50 -0800, "scrooge" >
>> > wrote:
>>
>> I'd go straight for the cider with Captain
>> Morgans! (And still have my beer in my other hand.) <g>
>>
> LOL! You sound like my kind of person... but you've got to
> give the hot chocolate a try someday - maybe with a bowl of
> popcorn in front of the fireplace on a chilly evening. If
> it doesn't get cool enough for that where you live, come to
> my place.
>
>

S.F. I'd rather do hot chocolate with half Bailey's in it than peppermint,
or how about some Godiva chocolate liquer? Maybe some Grand Marnier?
Frangelica? Ooooooooooh, the possibilities! Amaretto! Yeah!

kili

On Wed, 08 Dec 2004 21:30:31 GMT, "TFM® \(Kitchen
Computer\)" > wrote:

> S.F. I'd rather do hot chocolate with half Bailey's in it than peppermint,
> or how about some Godiva chocolate liquer? Maybe some Grand Marnier?
> Frangelica? Ooooooooooh, the possibilities! Amaretto! Yeah!
>
> kili

While we're at it... how about coffee (or cocoa) and Kahula?
In college daze, I used to treat my roommates to kahula
coffee and crepe suzzettes for breakfast.



Now that my memory banks are active...
Kioki (Keoki) Coffee! Remember that?

Kahula (2 parts)
Brandy (1 part)
Coffee
top with whipped cream


sf
Practice safe eating - always use condiments

sf wrote:
> On Wed, 08 Dec 2004 21:30:31 GMT, "TFM® \(Kitchen
> Computer\)" > wrote:
>
>> S.F. I'd rather do hot chocolate with half Bailey's in it than
>> peppermint, or how about some Godiva chocolate liquer? Maybe some
>> Grand Marnier? Frangelica? Ooooooooooh, the possibilities!
>> Amaretto! Yeah!
>>
>> kili
>
> While we're at it... how about coffee (or cocoa) and Kahula?
> In college daze, I used to treat my roommates to kahula
> coffee and crepe suzzettes for breakfast.
>
>
>
> Now that my memory banks are active...
> Kioki (Keoki) Coffee! Remember that?
>
> Kahula (2 parts)
> Brandy (1 part)
> Coffee
> top with whipped cream
>
>
> sf
> Practice safe eating - always use condiments

There is a Hawaiian? Keoki coffee flavored thing, similar but much cheaper
than Kahlua. I used to buy that occasionally. It's also good in brownie
mix.

kili

the Mumms was about $40. Veuve Cliquot goes for about $40 now too, in
the NY area. I suppose if you bought it in larger quantities (heh heh,
like a case), you could get the price down.

On 10 Dec 2004 15:29:25 -0800, "Marge" >
wrote:

>the Mumms was about $40. Veuve Cliquot goes for about $40 now too, in
>the NY area. I suppose if you bought it in larger quantities (heh heh,
>like a case), you could get the price down.

A function of the plummeting dollar. Standard NVs of most of the major
houses were about $25 for years here.

But, most of those houses have established wineries in the US for over
a decade. It is well worth exploring what they do with some fine
vineyard properties.

Their styles vary widely, but if you start with your favorite house's
American bubbly, you may find you like it.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On 10 Dec 2004 15:29:25 -0800, "Marge" >
wrote:

>the Mumms was about $40. Veuve Cliquot goes for about $40 now too, in
>the NY area. I suppose if you bought it in larger quantities (heh heh,
>like a case), you could get the price down.

A function of the plummeting dollar. Standard NVs of most of the major
houses were about $25 for years here.

But, most of those houses have established wineries in the US for over
a decade. It is well worth exploring what they do with some fine
vineyard properties.

Their styles vary widely, but if you start with your favorite house's
American bubbly, you may find you like it.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On 10 Dec 2004 15:29:25 -0800, "Marge"
> wrote:

> the Mumms was about $40. Veuve Cliquot goes for about $40 now too, in
> the NY area. I suppose if you bought it in larger quantities (heh heh,
> like a case), you could get the price down.

Champagne?

sf
Practice safe eating - always use condiments

On 10 Dec 2004 15:29:25 -0800, "Marge"
> wrote:

> the Mumms was about $40. Veuve Cliquot goes for about $40 now too, in
> the NY area. I suppose if you bought it in larger quantities (heh heh,
> like a case), you could get the price down.

Champagne?

sf
Practice safe eating - always use condiments

any American champagnes you paraticularly like?

any American champagnes you paraticularly like?

any American champagnes you paraticularly like?

any American champagnes you paraticularly like?

"Marge" > writes:

>any American champagnes you paraticularly like?

There are no American Champagnes.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Marge" > writes:

>any American champagnes you paraticularly like?

There are no American Champagnes.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

(PENMART01) wrote in
:

> "Marge" > writes:
>
> >any American champagnes you paraticularly like?
>
> There are no American Champagnes.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Champagnes can only be made in the Champagne district of France.
All else is sparkling white wine.

--
Starchless in Manitoba.
Type 2 Diabetic

(PENMART01) wrote in
:

> "Marge" > writes:
>
> >any American champagnes you paraticularly like?
>
> There are no American Champagnes.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Champagnes can only be made in the Champagne district of France.
All else is sparkling white wine.

--
Starchless in Manitoba.
Type 2 Diabetic

Hahabogus wrote:

> p
> > >any American champagnes you paraticularly like?
> >
> > There are no American Champagnes.
> >
> >
> > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> > ---= Move UNITED NATIONS To Paris =---
> > *********
> > "Life would be devoid of all meaning were it without tribulation."
> > Sheldon
> > ````````````
>
> Champagnes can only be made in the Champagne district of France.
> All else is sparkling white wine.
>

Technically. It is a name thing, and French produces have gone to court
to protect the use of the word Champagne. There are lots of wineries who
make a sparkling white wine with the same grape varieties and the same
techniques, but they are legally prohibited from calling it or marketing
it as Champagne.

Hahabogus wrote:

> p
> > >any American champagnes you paraticularly like?
> >
> > There are no American Champagnes.
> >
> >
> > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> > ---= Move UNITED NATIONS To Paris =---
> > *********
> > "Life would be devoid of all meaning were it without tribulation."
> > Sheldon
> > ````````````
>
> Champagnes can only be made in the Champagne district of France.
> All else is sparkling white wine.
>

Technically. It is a name thing, and French produces have gone to court
to protect the use of the word Champagne. There are lots of wineries who
make a sparkling white wine with the same grape varieties and the same
techniques, but they are legally prohibited from calling it or marketing
it as Champagne.

Dave Smith wrote:


> Technically. It is a name thing, and French produces have gone to court
> to protect the use of the word Champagne. There are lots of wineries who
> make a sparkling white wine with the same grape varieties and the same
> techniques, but they are legally prohibited from calling it or marketing
> it as Champagne.

And I have no problems with that at all. Sort of
like basalmic vinegar *only* comes from Modena
area, a Smithfield ham in the town of Smithfield
(but also I believe there are specifics as to what
the pig is fed and how it is smoked).
Goomba

Dave Smith wrote:


> Technically. It is a name thing, and French produces have gone to court
> to protect the use of the word Champagne. There are lots of wineries who
> make a sparkling white wine with the same grape varieties and the same
> techniques, but they are legally prohibited from calling it or marketing
> it as Champagne.

And I have no problems with that at all. Sort of
like basalmic vinegar *only* comes from Modena
area, a Smithfield ham in the town of Smithfield
(but also I believe there are specifics as to what
the pig is fed and how it is smoked).
Goomba

> Goomba38 writes:
>
>Dave Smith wrote:
>
>
>> Technically. It is a name thing, and French produces have gone to court
>> to protect the use of the word Champagne. There are lots of wineries who
>> make a sparkling white wine with the same grape varieties and the same
>> techniques, but they are legally prohibited from calling it or marketing
>> it as Champagne.
>
>And I have no problems with that at all. Sort of
>like basalmic vinegar *only* comes from Modena
>area,

Balsamic vinegar can come from anywhere (and usually does), but it is CRAP
(what most get at the stupidmarket)... but not even close to "Balsamico
Traditionale"... most of yoose have never tasted the real deal.

a Smithfield ham in the town of Smithfield
>(but also I believe there are specifics as to what
>the pig is fed and how it is smoked).

Not just the feed, also the breed, but mostly the curing procedure... no other
ham is like Smithfield same as no other ham is like Parma ham, the true
Prosciutto.

And no other sparkling wine is the same (technically or otherwise) as
Champagne[period]


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> Goomba38 writes:
>
>Dave Smith wrote:
>
>
>> Technically. It is a name thing, and French produces have gone to court
>> to protect the use of the word Champagne. There are lots of wineries who
>> make a sparkling white wine with the same grape varieties and the same
>> techniques, but they are legally prohibited from calling it or marketing
>> it as Champagne.
>
>And I have no problems with that at all. Sort of
>like basalmic vinegar *only* comes from Modena
>area,

Balsamic vinegar can come from anywhere (and usually does), but it is CRAP
(what most get at the stupidmarket)... but not even close to "Balsamico
Traditionale"... most of yoose have never tasted the real deal.

a Smithfield ham in the town of Smithfield
>(but also I believe there are specifics as to what
>the pig is fed and how it is smoked).

Not just the feed, also the breed, but mostly the curing procedure... no other
ham is like Smithfield same as no other ham is like Parma ham, the true
Prosciutto.

And no other sparkling wine is the same (technically or otherwise) as
Champagne[period]


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Goomba38 wrote:

>
> > Technically. It is a name thing, and French produces have gone to court
> > to protect the use of the word Champagne. There are lots of wineries who
> > make a sparkling white wine with the same grape varieties and the same
> > techniques, but they are legally prohibited from calling it or marketing
> > it as Champagne.
>
> And I have no problems with that at all. Sort of
> like basalmic vinegar *only* comes from Modena
> area, a Smithfield ham in the town of Smithfield
> (but also I believe there are specifics as to what
> the pig is fed and how it is smoked).
>

I understand there is a similar issue with Parma products, prosciutto and
Parmesan cheese. There are products out there from other places that use a
similar process, but the results are disappointed. I started using freshly
grated Parmesan a few years ago when I discovered that there was simply no
comparison to that bland product in a can. Around here chunks of Parmesan
cheese are pretty pricey, though they go a long way. Someone suggested that I
try the Parmesan produced by a local producer, so I gave it a shot. It was
about half the price of the real McCoy, but it just wasn't the same.

We have several local wineries that make sparkling wines, several of them own
by French families. One in particular sent two of their sons to France to
learn the proper method of making Champagne. They allowed the secondary
fermentation, kept the bottles inverted, superfroze the necks to pop out the
yeasty sediment and all that. They make a pretty good Champagne style wine,
and it sells for about half the price of the decent French Champagne here.
It's not bad, but it just isn't Champagne.

Goomba38 wrote:

>
> > Technically. It is a name thing, and French produces have gone to court
> > to protect the use of the word Champagne. There are lots of wineries who
> > make a sparkling white wine with the same grape varieties and the same
> > techniques, but they are legally prohibited from calling it or marketing
> > it as Champagne.
>
> And I have no problems with that at all. Sort of
> like basalmic vinegar *only* comes from Modena
> area, a Smithfield ham in the town of Smithfield
> (but also I believe there are specifics as to what
> the pig is fed and how it is smoked).
>

I understand there is a similar issue with Parma products, prosciutto and
Parmesan cheese. There are products out there from other places that use a
similar process, but the results are disappointed. I started using freshly
grated Parmesan a few years ago when I discovered that there was simply no
comparison to that bland product in a can. Around here chunks of Parmesan
cheese are pretty pricey, though they go a long way. Someone suggested that I
try the Parmesan produced by a local producer, so I gave it a shot. It was
about half the price of the real McCoy, but it just wasn't the same.

We have several local wineries that make sparkling wines, several of them own
by French families. One in particular sent two of their sons to France to
learn the proper method of making Champagne. They allowed the secondary
fermentation, kept the bottles inverted, superfroze the necks to pop out the
yeasty sediment and all that. They make a pretty good Champagne style wine,
and it sells for about half the price of the decent French Champagne here.
It's not bad, but it just isn't Champagne.

PENMART01 wrote:

>
> And no other sparkling wine is the same (technically or otherwise) as
> Champagne[period]

As mentioned in my other post, there are other wineries that make a Champagne
style sparkling wine. They are no longer allowed to call it Champagne because the
name is protected. They use chardonnay and pinot noir grapes and the secondary
fermentation process, just like the way it is done in the Champagne region of
France. A lot of people would be hard pressed to tell the difference between that
and the French stuff, the difference not being as blatant as some of the
carbonated white wines.

PENMART01 wrote:

>
> And no other sparkling wine is the same (technically or otherwise) as
> Champagne[period]

As mentioned in my other post, there are other wineries that make a Champagne
style sparkling wine. They are no longer allowed to call it Champagne because the
name is protected. They use chardonnay and pinot noir grapes and the secondary
fermentation process, just like the way it is done in the Champagne region of
France. A lot of people would be hard pressed to tell the difference between that
and the French stuff, the difference not being as blatant as some of the
carbonated white wines.

In article .com>,
Marge > wrote:

> any American champagnes you paraticularly like?
>

Chateau St. Michelle, Washington-based, makes a champagne-like beverage.

In article .com>,
Marge > wrote:

> any American champagnes you paraticularly like?
>

Chateau St. Michelle, Washington-based, makes a champagne-like beverage.

In article .com>,
Marge > wrote:

> any American champagnes you paraticularly like?
>

Chateau St. Michelle, Washington-based, makes a champagne-like beverage.

"PENMART01" > wrote in message
...
> "Marge" > writes:
>
>>any American champagnes you paraticularly like?
>
> There are no American Champagnes.
>
>
Any sparkling white wines made in the tradition of champagne, but produced
in the U.S., that you particularly care for, wine (or vin) snob?

Scott.

"Dave Smith" > wrote in message
...
> Goomba38 wrote:
>
>>
>> > Technically. It is a name thing, and French produces have gone to court
>> > to protect the use of the word Champagne. There are lots of wineries
>> > who
>> > make a sparkling white wine with the same grape varieties and the same
>> > techniques, but they are legally prohibited from calling it or
>> > marketing
>> > it as Champagne.
>>
>> And I have no problems with that at all. Sort of
>> like basalmic vinegar *only* comes from Modena
>> area, a Smithfield ham in the town of Smithfield
>> (but also I believe there are specifics as to what
>> the pig is fed and how it is smoked).
>>
>
> I understand there is a similar issue with Parma products, prosciutto and
> Parmesan cheese. There are products out there from other places that use
> a
> similar process, but the results are disappointed. I started using freshly
> grated Parmesan a few years ago when I discovered that there was simply no
> comparison to that bland product in a can. Around here chunks of Parmesan
> cheese are pretty pricey, though they go a long way. Someone suggested
> that I
> try the Parmesan produced by a local producer, so I gave it a shot. It was
> about half the price of the real McCoy, but it just wasn't the same.
>
> We have several local wineries that make sparkling wines, several of them
> own
> by French families. One in particular sent two of their sons to France to
> learn the proper method of making Champagne. They allowed the secondary
> fermentation, kept the bottles inverted, superfroze the necks to pop out
> the
> yeasty sediment and all that. They make a pretty good Champagne style
> wine,
> and it sells for about half the price of the decent French Champagne here.
> It's not bad, but it just isn't Champagne.

Same thing with scotch whiskey. There are a couple of producers of scotch
whiskey in Canada that have been sued and ordered to refrain from referring
to their products as "scotch". It's often better than the crap that comes
out of Scotland at the low end, but it didn't come out of Scotland.

Scott.