This year with the spotlight very much on Robert Burns, as we
continue to celebrate the 250th anniversary of his birth, it is
good to be reminded that poets and poetry, before and after Burns, have
meant much to our Nation. This week sees the twelfth year of StXanza,
Scotland’s International Poetry Festival, Feis Eadar-Naiseanta Bardachd na
h-Alba, in the university town of St Andrews in the Kingdom of Fife. The
festival runs from Wednesday 18 March to Sunday 22 March 2009. Visit
www.stanzapoetry.org for the full five day lively and packed programme.
The festival will be officially opened on Wednesday by First
Minister Alex Salmond in the Byre Theatre at 7pm. Having attended university
in the Fife town Alex Salmond is no stranger to St Andrews and will join
singer Dundee’s own Sheena Wellington, poets Bill Manhire (New Zealand’s
first Poet Laureate) and Kate Clanchy, sculptor David Mach (and his fired up
Burns sculpture!) and the Ferryport Fiddlers in ensuring that the festival
gets off to the best of starts.
Honouring Burns and celebrating Scottish Homecoming will
feature widely in the five-day programme of poetry, drama, films and
exhibitions as Eleanor Livingstone. Artistic Director, points out –
‘The 2009 festival – our twelfth – comes with a range of
events which honour and re-interpret Scotland’s legendary Bard in
challenging and provocative ways. We consider his poetic legacy and look at
what else Scotland has given the world as, in this Homecoming year to mark
the 250th anniversary of his birth, we extend a special
invitation to the festival to returning Scots and affinity Scots from all
around the globe, by making Homecoming one of our two themes for 2009.’
The festival offers a rare opportunity to hear songs and
reading from Robert Burns’ ‘Merry Muses of Caledonia’ (not for the easily
offended!), a chance to see a display of Lord Byron material from the
Scottish National Library’s John Murray Archive, and hearing outstanding
Fife-born author Ian Rankin tell how poetry and lyrics have impacted on his
life and work. The varied programme offers something for all age groups.
A plate of Fife Stovies is just the dish to set you up for a
full and active day of visiting the exhibitions and StXanza venues - enjoy
both.
Fife
Stovies
Ingredients: 6 large Baking Potatoes, peeled and
cubed (2.5cm/1 inch); 240ml/8fl.oz. Meat Stock; 25g/1oz Butter; 1 large
Onion, roughly chopped; 350g/12oz Piece of Corned Beef, cut into cubes; Salt
and Pepper
Method:
Place the potatoes and stock in a saucepan, bring to the
boil, then reduce heat, partially cover and simmer for 25-30 minutes or
until the potatoes are tender. Meanwhile, melt butter in a frying pan
over medium high heat. Add the onions and sauté gently until soft and
transparent. When potatoes are cooked, add the cooked onions, salt, pepper
and corned beef.
Mix well and continue to cook for 10 minutes, or until
thoroughly heated through. Serve hot.
