Oh, it is lovely to be in Edinburgh again! So now that we have worked out wireless broadband in the apartment, I can share the good, the bad and the ugly about Edinburgh.
The plane food was rather forgettable other than a chocolate and raspberry cake with quinoa flour. We arrived in Edinburgh and Sylvia immediately charmed E's family. They had keys to the apartment where we are staying and we finally collapsed there on Monday night. My in-laws had done a fantastic job of stocking the flat with good food and making it baby-friendly.
I love the Scottish butter label with the wellies.
On our first morning, we headed out to Princes Street where the roadworks greeted us and obscured the view of the castle. You will noticed that the weather is gloomy grey. Sylvia's rain cover on the stroller has been very useful.
But the Scots are great at Christmas decorations and they shimmer brightly on dark days.
I couldn't wait to check out the food hall at Marks and Spencer. They have such wonderful prepackaged food here - on our first night we had a broccoli and stilton tart with crunchy cheddar topping. But I despair of the 'fresh' food. The sign on this shelf says Fresh Produce. It is not at all my idea of fresh. Why all that packaging!
We had lunch at the Marks and Spencer Cafe on Princes Street. E enjoyed chatting to the old dears who loved Sylvia.
The warm cheese scones are superb with lots of cheese through the scone. I also had a salad of pasta, pesto, tomatoes, spinach and pecorino cheese. It was nice but I was disappointed the tomato and basil soup was unavailable. Also much appreciated was the orange and raspberry juice. Delicious!
We still haven't made it to Gregg's Bakery but have drooled over the goodie in the window.
The UK does have a fine appreciation of vegetarians and I couldn't resist a couple of vegetarian cookery magazines. I did manage to avoid a purchase from the "tragic life stories" section of W.H. Smith!
The kids clothes are also great. Here is a little hat we bought for Sylvia. Isn't it so cute! We are off to lunch now so I will tell you about the fry-up at the top of the page another time.