Alimentation

As a future scholar of "Alimentation," I think I´ll share with you a bit of my gastronomic "research." I think yoú´ll be impressed! I´ve tried:
- Morcilla. I´m pretty sure this is similar to what the Irish call black pudding and the English call blood sausauge. It´s something that would ordinarily gross me out, but I´ve been trying to do what the Romans do. It is awesome. I stumbled upon a tasting of morcilla, freshly made, off the sizzler, spicy with onions and hot peppers, and man - was it good! One of my Spanish friends said, ¨"See, this alone is reason enough to live in Spain!" This led to a discussion about how exactly morcilla is made. I figured there was blood in it, or it was cow´s meat ALSO with blood, or something like that; but it turns out that it is really just the blood. It can´t be, I said: it´s more or less solid, right? Congealed blood. Congealed. Obviously. And it´s really tasty.
- Mollejos. At least that´s what I think it´s called. And I can´t actually translate it properly, because my dictionary - which I have faithfully carried for hundreds of kilometers while I discarded soap for the sake of a lighter pack - doesn´t issue a translation. As best our conversions could elicit, it seems to be cow thyroid. One of my fellow pilgrims said it was the best dinner he´s ever had. I had to eat some bread and tea afterwards to make the taste go away.
- Cecina. Like jamon (cured pig´s leg or ham), but from a cow. Super-good, especially when eaten as part of the ¨Festival of Tapas¨"!
- "Feos". In addition to my "one rest day every week" rule, I´ve added another rule to my list: "Pasteleria, cada dia." Pastry shop, every day! I discovered "feos" (uglies) in Leon, and they were awesome. A cookie made almost entirely out of almonds.
I think I could go on and on . . . !