Girls, do I have some words to dish to you about.
Or, maybe I have a dish to have a word with you about.
Actually, it’s both.
Have you ever heard of something called scotch woodcock?
Hint: It’s food.
Another hint: The recipe calls for no scotch (disappointing), and no woodcock (not disappointing).
So, here’s what it is. Ready?
Scotch woodcock is a traditional Scottish dish of creamy scrambled eggs and anchovy paste on hot, buttered toast.
Not that a drunken bird would be any better, but … eww.
It’s a Victorian era savory “treat” that was often served after a meal at places like the House of Commons and the universities of Oxford and Cambridge in the United Kingdom.
Oh, those crazy Victorians.
I’ll take my scrambled eggs and buttered toast without the anchovies, please.
As a matter of fact …
I’ll take dessert instead!