This is the Scottish wedding dinner provided by my brother-in-law, Tommy Brady, and his lovely bride, Jacqueline Mckweown-Brady, at their wedding reception on June 30, 2018. Easily one of the best meals I’ve ever had in Scotland.

Prepared by the Normandy Hotel, this is their sirloin of roast beef with a sea salt and herb crust, accompanied by Yorkshire pudding, a rich roast gravy and a selection of vegetables and potatoes. It was preceded by an Atlantic prawn salad with a marie rose sauce. And followed by strawberry cheesecake.

Another interesting feature, the “Hangover Kit” in the upper left corner, composed of Iron Bru (a popular Scottish soft drink; the other national drink, apart from whiskey), chocolate, a satchel of Nescafe coffee and several little packets of tic tacs.

My Scottish relatives have done a splendid job of feeding their “hungry American”…a most excellent roast beef dinner. And a fitting accompaniment for a truly special day.

If you want your favorite authors to keep pumping out those stories, they gotta be fed properly. That’s what these Author Chow entries are all about.

This is a meal called “bangers and mash” from the Rose & Crown Restaurant in Disney’s Epcot park in Florida. It’s basically English-style sausages with mashed potatoes and gravy.

This is actually an Americanized version of the dish. In Scotland, they put the sausages in a bowl with mashed potatoes on top. Then they cook the entrée until the mashed potatoes have been slightly browned on top. The next time I’m, in Scotland, I’ll post a picture of the true version of this dish.

This is also a meal that’s featured in my story, “Road Trip,” which was published in the anthology, Reliquary. When Rocco Fitch, a down and out military vet, and his irascible neighbor find themselves in London by magical means, Rocco insists that his friend try a local dish. That story, by the way, is being published as a standalone in September.