Welcome to my study abroad blog! I hope to be as entertaining as possible as you join me on my adventures in Europe by sharing video content, photos, and a bit of personal commentary here & there along the way. My contact information is shown if you wish to contact me. If you would like my school address, please e-mail me for it; I promise to write back!

Thursday, May 12, 2011

Edinburgh, Round II

I went to Edinburgh, Scotland with my family when they came to visit because the flights were very cheap to go from 6 am to 6 pm and make a 12-hour day trip out of it (so why not?) except for the fact that it was super cold and groggy (apparently last year it rained 290something days of the 365) and, in 20/20 hindsight we probably did most of the sight-seeing wrong as we didn't really look into Edinburgh at all ahead of time.

Also, my camera happened to meet some water in one of those automatic sinks... it wasn't pretty, so my screen was out for the day, and all of my pictures were beautiful, artistic shots like this one:

(never take your camera screen for granted).


The second time, however, we booked a trip to visit Edinburgh on the way to Rome, and we did a better job at being tourists. (We went on a 3 hour walking tour, so if anyone has specific questions about the history of Edinburgh, I might be able to help you out).

PS, Edinburgh is super creepy and most of the tourist attractions are based off of its history of witch hunts, murders, etc. and the architecture in the town kind of goes along with the spooky theme very well if you ask me...


PPS, Edinburgh is also where J.K. Rowling went to university & where she began to write a lot of the Harry Potter series.

FTW.








Edinburgh also is obsessed with the story of the Greyfriar's dog "Bobby" which you can read about by clicking here. (Wikipedia is a reliable source, I swear).

And their national dish is super-gross Haggis, which is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Nom nom nom?

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