Blood as food cabidela is also made by cooking chicken or rabbit in its own blood, sometimes diluted with vinegar. In Spain, the "morcilla" sausage is a kind of black pudding mainly made with pig blood, with spices, fat, and sometimes vegetables. In Andalusia "sangre encebollada" and Valencian "sang amb ceba "are popular dishes made with chicken or pork solidified blood and onion. In Sweden, the blood soup svartsoppa, made with goose blood, is traditionally eaten on the eve of Saint Martin, especially in the southern region of Skåne. Other popular dishes, with blood as one of the ingredients include blodpudding (black pudding],
Macroom Oatmeal else's in Ireland, full of flavor when simply cooked and immensely satisfying in its grainy texture." Food writer John Thorne said it "may well be the best oatmeal I've ever eaten." Fodor's Ireland mentions Macroom Oatmeal. Darina Allen of Ballymaloe House, where Macroom Oatmeal is served for breakfast, said that Macroom Oatmeal has "a cult following both at home and abroad." James Beard 2010 Cookbook of the Year "The Country Cooking of Ireland" says "(t)he best oatmeal for Stirabout...is Macroom, milled by Donal Creedon in the town of that name in County Cork." Macroom Oatmeal Macroom Oatmeal is a traditional