Because there’s always talk of new cuisine—

#1

I thought of the many comments regarding our pending new cuisine…An artist friend found this in his archives…

image

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#2

And here I was thinking there would be a nice recipe to try out.
Chocolate Ants?
No thank you!

#3

Wasn’t there some brief hype about his many decades ago?

#4

lol Ellie. I also fell for the post! so here is a nice moussaka recipe. It is a bit of a pain to make but always worth it. PS I like the word aubergine and the color of the vegetable.

aubergine
late 18th century: from French, from Catalan alberginia , from Arabic al-bāḏinjān (based on Persian bādingān , from Sanskrit vātiṃgaṇa ).

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#5

I remember being in Thailand when the June Bugs came out and filled the skies.
They were being eaten and saved to sell for bahts[Thai currency]

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#6

Thank you! Moussaka is great! Have not made that in a long time!

#7

This is an image from many decades ago…

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