Kilted Friday - encounter with the monks

[Coemgen]

That said, the tartan is very... noticeable.

I rather like it.

[Prester John]

It's rather Royal Stewart-ish.

Like most tartans, I think I'd have to see it to know.

[Jack Daw]

When I first tried Irn Bru I thought it tasted like an Orange Crush that had turned. I got used to it. You can get them in quite a few places in Houston.

[JerseyLawyer]

When I first tried Irn Bru I thought it tasted like an Orange Crush that had turned. I got used to it. You can get them in quite a few places in Houston.

You can get it here, too. But it's kindof like the Simpson's episode where Homer has the choice between crab juice or Mountain Dew. "Blecch! Ew! Sheesh! I'll take a crab juice..."

[emolas]

I have threaten my wife in getting a celtic tonsure. However her threats were greater.

For some of us, genetics made sure that it wasn't an option.

[Kilted_John]

Irn Bru is just fine. Tastes like Orange Crush, but with a bite to it. Good stuff.

-J

[Tim Little]

I seem to recall that there's a tartan for a Buddhist monastery in Scotland, which incorporates saffron and maroon.

The only thing I can find is a tartan for the Samye Ling Tibetan Buddhist monastery in Dumfriesshire:



From the STWR website:

This spectacular tartan was designed by Akong Rinpoche, guardian of Tibetan tradition and enthusiastic supporter of Scottish culture. An exciting meeting point of Tibetan and Scottish tradition its five colours represent the five elements Earth, Air, Fire, Water and Space in perfect balance. Akong Rinpoche says "when the elements are in perfect balance there is perfect harmony."

Personally, I think that one's standard saffron kilt is a pretty good match for most Southeast Asian (Thai, Lao, Sri Lankan, etc.) monks' robes:

[Carolina Kiltman]

I wouldn't exactly call this one subdued!
http://www.geocities.com/maclaineloc...s/mcfaden6.gif

I still haven't quite figured out how to get it from that site to this box.

[Prester John]

What? No pics?

[ender103601]

when i was going to culinary school i remember one of my books mentioned that buddist monks actually used saffron and tumeric to dye their robes.