Scottish things. Harris tweed vest? Cullen skink? Ummm, that would be a fish chowder with smoked haddock and potato… think rich, delicious clam chowder in America – no clam, of course. Good! We searched it out and Colleen loved it from the first taste. Thereafter, we sought it again and compared preparation in various restaurants. Eventually, we barbecued some haddock and made our own version. She enjoyed each and every try we made. The unappetizing “name” is derived from the Scottish town of origin for the recipe and the shank (skink) bones used for the broth, hence Cullen skink. “Skink” in West Virginia refers to a small pesky lizard. Me? I was bemused and ‘passed’ on the whole culinary experience.