Scottish Viking

The story of the Highland clans of Scotland is famous, the names celebrated, and the deeds heroic. Having clung to ancient traditions of family, loyalty, and valor for centuries, the clans met the beginning of their end at the fateful Battle of Culloden in 1746. Alistair Moffat traces the history of the clans from their Celtic origins to the coming of the Romans; from Somerled the Viking to Robert the Bruce; from the great battles of Bannockburn and Flodden to Bonnie Prince Charlie and the Jacobite Risings; and from the Clearances to the present day.

All young Eyvind ever wanted was to become a great Viking warrior - a Wolfskin - and perform honorable deeds out in the name of his War fathergod, Thor. A new settlement in a fabled new windswept land begins in harmony with the natives of the isles led by the gentle king Engus. And Eyvind finds a treasure of his own in the young Nessa, niece of the king, seer, and princess. His life will change forever as she claims his heart for her own. But someone has come along to this new land who is not what he seems.

Merrik Haraldsson, the younger brother of Rorik, the Lord of Hawkfell Island, embarks on a journey that begins in Kiev where he comes away with two slaves - Laren and her younger brother. Laren wants to tell stories to earn enough silver and gold to buy her and her little brother from Merik, only he refuses to sell her. And now that she's his, he must protect her when she's accused of murder, then save her yet again when he discovers her secrets.

This is an excellent introduction to the history of this often misunderstood time. Although it is a story written in broad strokes, of an extremely complicated period, particularly in the development of Britain, the author has peppered it with some fascinating details of the people and the events of the time.

Dinner Is Ruined: Unruly Rants from a Scottish Kitchen is a collection of 20 comedic eruptions by our man with the Olivetti and the steak knife, Nielsen Dinwoodie. He covers the nonsenses of food and drink culture, how we shouldn’t shop, could all cook better–and why the very best arguments always happen in the kitchen.