Breakfast

I have been learning more about our friends "across the pond."  And this entry is about something that I have just learned.

Stuart over at Specimen Days wrote recently about having black pudding for breakfast.  I am reading that and thinking "what the heck is that?".  And he was more than happy to tell me.  And send a few pictures.  This is what black pudding looks like:

Want to know what it is?  This is what he wrote in a email to me:  **don't read while eating**

Black Pudding, one of the great creations of civilised society, is essentially congealed pig's blood in a length of intestine. There are many variations; in England, the pudding is usually bound with rusk and has bits of fat in it. The French have their boudin noir with nowt but blood in the casing, the Germans blotwürst, the Spanish morcilla which is often bound with rice. Can there be a finer sight in a shop window than a freshly cooked black pudding, still steaming slightly, looking like... er... a slimy coil of warm intestine filled with congealed blood?

Sounds yummy.  NOT.  This is what he calls biscuits:

  

This is what we call biscuits: 

which looks like what he calls scones (which he says are sweet):

This is what Stuart thinks is a great breakfast:

This is what most of us would call a good breakfast:  

 

                              Or maybe some pancakes:

So there you have it folks.  What one Scotsman calls breakfast and what this American calls breakfast.  Which would you rather have?