Morcilla

This is a plate I enjoyed in Spain. The black stuff is morcilla, or blood sausage, made from the intestines, stomach and whatever else, oh and of course the blood of a pig. Yes, I ate all of it. I sort of liked it, but it had a pretty strong taste. Actually, my favorite dish during my trip was at a restaurant called La Cueva de San Esteban in Segovia. I ate a plate of scrambled eggs with small morsels of morcilla, spinach and pine nuts. It had an earthy, exotic and extremely flavorful taste. You wish you could try some, I know. Just go to Saint Steven's Cave and order some.