Departing Boston on the evening of April 1, we cross the Atlantic by night.  Flying via Amsterdam to Glasgow, we catch a train to Edinburgh, our “home base” in the UK.  There we take time to adjust to a new country and time zone, and perhaps have our first taste of “haggis.”  (Haggis, not for the faint of heart, is a Scottish dish made of the heart, liver and lungs of a sheep or lamb, combined with oats, suet and other herbs and spices, and then cooked in a casing traditionally made of the animal’s stomach. Thus, haggis is essentially a form of sausage.)