When the Saints Go Marching In


This past weekend I was able to somewhat fulfil my craving for American sports, by attending the World’s Oldest Varsity Rugby Match at BT Murrayfield in Edinburgh.  The University of St Andrews played against the University of Edinburgh in a rivalled battle.  We ended up winning 24-12!  My high school had a good club rugby team, so I knew the general gist of the game.

It was so much fun cheering on my school and feeling the energy of the crowd.  Sports have a way of uniting people that never gets old!


I tried ginger beer for the first time at the game, and it had a flavour similar to that of beer and ginger ale.  The lasting flavour on your tongue definitely was from the ginger, and was a spicy kick.


The snack choice was a plate of nachos.  Since arriving in Scotland I have been craving Mexican and Italian food, probably because I can’t quite find anything to rival restaurants back in the States!  These nachos were basically Doritos covered in shredded cheese and toppings.  Albeit not traditional per my standards, it did the trick to satisfy my hunger cravings!


Asian Inspired Shrimp and Scallop Pasta

This seafood dish will add some variation to your life when compared to the traditional tomato sauce over spaghetti.  The fresh citrus, salty soy sauce, and honey create a deep flavor that is unmatched, and pairs perfectly with shellfish.  Light and delicate it will not make you feel the least bit heavy after eating it.  Experiment with whatever fresh seafood you have.  I particularly like the bay scallops because of their subtle sweetness.  I have also used salmon, which works as well.  Bobby Flay is the creator of this recipe I just prepare it a little differently.

unnamedAsian Inspired Shrimp and Scallop Pasta (serves 4)

1/4 cup plus 1 teaspoon soy sauce

2 tablespoons plus 2 teaspoons toasted sesame oil

2 limes, juiced

6 teaspoons honey

2 (2-inch) piece fresh ginger, finely grated

4 cloves garlic, finely chopped

1/2 cup canola oil, divided

2/3 lb pound shrimp, peeled and deveined

1/2 lb bay scallops

1-3 tablespoons butter

1 lb thin spaghetti (or angel hair pasta)

Place a couple tablespoons of butter in a pan at high heat.  Place the scallops in the pan.  Sear on both sides to get some crispiness. Reduce heat to medium and cook until the scallops get golden brown all over (probably around 10-15 minutes).

Boil pot of water.  Put in pasta and cook according to directions.

Mix the soy sauce, sesame oil, lime juice, honey, ginger, garlic, and canola oil in a large bowl.

Place tablespoon of butter in large skillet/ pan at medium/ high heat.  Pour in the marinade.  Add the shrimp and cook on one side until that side gets pink.  Then flip to cook the other side until it gets pink.

Add in the cooked scallops.  Place the pasta in bowls.  Top with seafood.  Then pour some extra sauce over on top.  Then feast!