Change Up Your Weeknight Meals

F

irst there was the offal/nose-to-tail approach to dining, and now, it appears the, uh, dirt-to-pest approach is on the rise. Made-up name aside, insect delicacies are becoming more popular for restaurants to serve. If, like this author, bugs gross you out, you might not want to keep reading. But for the more adventurous types, read on.

First there was the nose-t0-tail movement, and now, the unofficially-named "dirt-to-pest" movement.

No longer are bugs seen as disgusting to some diners. Gourmet cuisine has begun, much to our chagrin, to incorporate grotesque creatures like cockroaches and worms (be right back, we need a minute to bleach that image from our brain).

The ol' worm-in-the-tequila trick is old news, too.  Now, companies are even offering scorpions in vodka and spiders in other delicacies. 

Anyways, if you're interested in learning more, you can probably do a Google search for your neighborhood. As for us, we'll stick to our usual repertoire.