Less filling ... tastes great.
- Bob Uecker
When this month's 17-year swarm cycles of cicadas arrive, some people will be ready for them.
The Washington Post reports that Jaxques Tiziou says this is a good time for Americans to begin considering the benefits of insect cuisine. (Mr. Tiziou happens to like them in sauts with parsley and butter.)
Cicada eating actually has a long history, he says. American Indians used to dry-roast them. Modern recipes recommend putting a few dozen on a cookie sheet and baking them at 350 degrees for 15 minutes.
Bug eating is in an "up" cycle, experts say.
They credit reality TV shows such as Fear Factor and I guess a suspicion that insects are "low-carb."
If you feel like indulging, they say you can boil them if you want to get the full cicada "flavor."
Battered and deep-fried cicadas are also popular.
And, if you can tell the difference, they say the females usually are a little more tasty.
I say if you can't beat 'em, eat 'em.
You go first.
FROM BUGS TO BABIES: Someone has passed along these Frequently Asked Questions about pregnancy.
Q: How will I know if my vomiting is morning sickness or the flu?
A: If it's the flu, you'll get better.
Q: What is the most common pregnancy craving?
A: For men to be the ones who get pregnant.
Q: What is the most reliable method to determine a baby's gender?
Q: How long is the average woman in labor?
A: Whatever she says divided by two.
Q: Is there anything I should avoid while recovering from childbirth?
A: Yes, pregnancy.
TODAY'S JOKE: My buddy Ed shares this one.
An Englishman, a Frenchman and a Russian are viewing a painting of Adam and Eve in the Garden of Eden.
"Look at their reserve, their calm," mused the Englishman. "They must be British."
"Nonsense," said the Frenchman. "They are naked and beautiful in a lovely place. They must be French!"
The Russian just shook his head and said, "No clothes. No shelter. They have only an apple to eat and they're being told they're in Paradise. There's no doubt they are Russian."
Reach Bill Kirby at (706) 823-3344 or email@example.com.
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