“What’s this round black thing?” I ask Pete, just sitting down in the hotel lobby for breakfast on our first morning in Scotland. “I don’t know, but it’s really rich.” He answers, a little queasily, having already put back about three quarters of it. I sheepishly take a nibble, attempting to stay true to my mantra of the new year, to be less fussy about food. I don’t like it. When the server comes to our table, I politely ask what it is. “Oh, that’s black pudding!” She replies, slightly shocked that someone could be so clueless.
“And what’s it made of?”
“Oh, you know, sheep’s blood, and, uh, other insides and stuff.”
I meet her response with suppressed laughter and maybe a little bit of that “I’m about to…