MMMMM…Yummy blood spaghetti. A delicacy popular in Germany that goes well with Blut Wurst (blood sausage) was on the menu for Caroline and me this evening. While this is typically made of pig blood we had to substitute fresh chicken blood as that was all that was available locally. With a little vinegar in the blood and some time to set in the refrigerator, the blood was soon congealed and ready to be worked through our pasta cutter. In moments we have a huge bowl of blood spaghetti. Normally I would have cooked up a pot of meat, bread crumbs, spices, and blood to make my own sausage but time was short and we were hungry. Instead of parmesan, we substituted ground chicken feet….oh wait a minute, this is actually a bowl of yarn Caroline had dyed at home using madder – sorry about that.