Greetings from Maine!

**BEDickey1337** · 16th October 18, 09:22 AM

Hello fellow non-bifuracted aficionados, I'm Brandon, a militant kilter from Maine. I wear my kilt everyday, year round, and ride my bike year round as well. As expected, this makes an interesting sight. I have provided some pictures for your entertainment.
I aim to make the kilt a fully functional day ware garment again, as such I may reach out with some odd questions. I hope to put together enough information so others will see that you can wear a kilt and still do anything you would normally do, just much more comfortable and warmer in the kilt.

At this point a big shout out to everyone in this forum for helping me put together all the information I have used to make it thus far as a lurker, to Stillwater Kilts which has produced all of my wool tanks thus far, and to forum owner Steve Ashton for the forum itself and the secret weapon in kilt repair...felting needles.

Stirling Castle

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Nor'Easter Biking

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OP and Father at wedding

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And +10 non-existent points if you can name everything in this pan first try.

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**Father Bill** · 16th October 18, 09:26 AM

Welcome to the "Great Rabble"!

**BEDickey1337** · 16th October 18, 09:33 AM

Thanks!

I have to ask, Father Bill, any relation to Father Ted?

**Richrail** · 16th October 18, 11:09 AM

Reno, NV.

**Kiltedjohn** · 16th October 18, 12:02 PM

Welcome from a Scotsman living in the English midlands.
The contents of the pan are a bit of a puzzle. The round objects might be white pudding and black pudding. The reddish one is an odd colour - could it be Lorne sausage?

**Tarheel** · 16th October 18, 05:31 PM

Originally Posted by Kiltedjohn

The contents of the pan are a bit of a puzzle. The round objects might be white pudding and black pudding. The reddish one is an odd colour - could it be Lorne sausage?

John, I agree with the first two puddings. I had to look up Lorne sausage (could be that red substance). If you don't know about souse (my first thought) try it at you're own risk, except with a proper recipe.

Welcome new member and thanks for the quiz with the intro. glad to have you with us.

**Liam** · 16th October 18, 09:25 PM

Welcome from Western Canada!

**Kiltedjohn** · 17th October 18, 12:13 AM

Originally Posted by Tarheel

I had to look up Lorne sausage (could be that red substance). If you don't know about souse (my first thought) try it at you're own risk, except with a proper recipe.

I thought it was a bit red for Lorne sausage - or perhaps it's undercooked! I looked up "souse" (hadn't met it before) - looks as if it contains some unpleasant animal parts! I don't think I'll sample it.