Black pudding

Just back from brunch with a friend and wanted to share. We went to a cafe with great pancakes because, as American chicks abroad, occasionally you need a really good pancake with maple syrup (real syrup... and crispy bacon). But I wasn't really feeling pancakes when I got to the cafe, so instead I took one of my many culinary adventures and ordered the black pudding.

I couldn't quite remember what black pudding was, but about 20 minutes later out came what looked like a plate of dark black sausage, two eggs over easy, some potatoes, and tomato relish. It was one of the most tasty meals I've had here - the black pudding, with a patty sausage-like consistency, was salty and delish and contrasted well with the creamy eggs and the soft buttery potatoes.

But when it came time for my friend to have a taste, she didn't want mystery food. So she called over our big Pacific-Islander waiter and asked him what I was eating. "Well," he grimaced "it's a mixture of blood, bone, and flour or oatmeal." And then they both looked at me with my mouth half full and I mumbled "mmm mmm good."

So, friends and relations, I say this to you - don't knock it 'til you've tried it, and don't ask until it's half eaten.

By the way, my friend did have a taste (because she said she didn't want to wus out), and I did clean the whole plate. Like I said, mmm mmm.

It's pretty cool - I read a bit about it and it turns out that black pudding and other sausages made with blood are pretty common in Europe and parts of Asia.

I'm going to go brush to get rid of my vampire breath now. And to think I used to be a vegetarian.