About

I'm not a trained chef, never worked in a restaurant. I just like to cook and enjoy sharing recipes. This seemed like the best way for people to copy the recipes for themselves, and adapt them to their own tastes just as I do.

I'm an artist first (see my art website here ), was a pathology lab cytologist for a bunch of years looking at beautiful cells through a microscope, so cooking is a way for me to create, experiment, play in a way that combines my love of all things visually compelling and the science that surrounds us.

Why Haggis? That is quite a long story, that originated in Scotland when I was there as an exchange student at Glasgow School or Art. I heard of haggis and fell in love with the WORD, not the stuff itself. I vowed one day I'd have a dog and name him Haggis. I found a gorgeous sheltie who was our Haggis for 13+ years.

HaggisVitae became my user name for my flickr account back in 2006. Somehow it became synonymous with my art-making self. People still call me Haggis on line. Hence the title of this 'ere blog.

I hope you find this blog fun. I'm always learning, so please comment if I get something wrong or you know of a better way to do things. I'm just kind of making it all up as I go along.

I love hearing from people who try my recipes—how they adjust them, if they like them, what the did differently that worked for them, etc. So please feel free to comment and say hello.

Happy cooking,
Haggis