Getting ready to take flight

Hello friends, family, co-workers and others! This is Emelyne, writing to invite you all on what is sure to be an unforgettable adventure in The Land of Fire and Ice. At this point I can't be sure how easily accessible certain technologies will be (i.e. Wi-Fi) in the Icelandic wilderness, but I can promise to try my best to regularly communicate what a crazy pleasant time Rose and I are having with sometimes scandalous, often disturbing, and always entertaining videos of our trip. I expect that most of these posts will relate to food and drink, seeing as we both have been obsessing over Icelandic cuisine for the past couple months. Here are a couple highlights I've stumbled across, just to tickle your tastebuds (I must warn you, however, that I have no clue how to doctor this text so it actually resembles the Icelandic language, so forgive me for all the crude spelling mistakes I'm sure to make in the next couple weeks):
Svio- a halved sheep's head, singed, sliced down the middle and laid on its side so the diner can easily scoop out the brainy, eyeball-y goodness. If Leatherface opened a Panera franchise, this would surely replace their soup in a bread bowl. Apparently this dish is common enough that you can order it from a drive-thru window at the Reykjavik bus terminal.
Puffin- Cute!! Iceland's unofficial mascot. Rose and I have been bragging to everyone how we're going to be devouring these adorable little creatures throughout the trip, but I honestly don't know if I'll be able to follow through. The availability and popularity of Puffin meat (which is pickled, smoked or eaten raw) is unclear, but I do know that we've just entered Puffin season, so I'll wait and see. My Frommer's guide does note that Puffin can sometimes taste like "burnt rubber marinated in fish oil." Folks, I am so on the fence with this one.
Hakarl: This is the legendary snack food that thrill seekers like Anthony Bourdain and Andrew Zimern have ingested for their viewers' entertainment and horror. It's putrefied shark meat, cured for months, cut into cubes and then munched on by Icelandic fishermen to put hair on chests and increase stamina. I read that it's traditional for the shark cubes to be chased with a burning, caraway flavored liquor nicknamed "The Black Death." Something tells me that this mini-meal will be hard to come by, but is that such a bad thing?

These are just a few of the traditional foods I've stumbled across in my research. As quirky as they sound, I must through some credit towards the historical people of Iceland for devising recipes that make full use of what limited resources the country had to offer. By the hammer of Thor, my mission isn't to hate on the diets of crafty Vikings. This is a mission of curiosity, love, and also hunger.