So I'm minding my own business ...

[kenny]

chopping my parsley tonight ...

and what do I see?



Several tiny white dots.



Anyone know what kind of eggs they are?

 

[kenny]

I'm glad I found them instead of eating them.


I may keep them till they hatch to find out what they are.

 

[Candygrl]

Oh dear lord YUCK

 

[Candygrl]

Kind of interesting though.

 

[kenny]

I assume some kind of wormy thingies will hatch.
Maybe they'll morph into some flying thingies.

Wonder what they eat?

 

[arkieb1]

I'd be putting some type of gauze or lid over it so that you don't have more of them ending up in the garden here in Australia it would be a small caterpillar/moth and we have spiders eggs that also look like that in your part of the world here are some links that explain what attacks parsley;

https://edis.ifas.ufl.edu/ig149

This one has great pics if you are waiting to see what hatches out;

http://www.onthegreenfarms.com/fruit-vegetable/how-to-grow-organic-parsley/

 

[kenny]

Thanks arkieb1.

Yeah, maybe they're spider eggs.
I'll get a screen on top of that jar and put in some more parsley for the newborns.

 

[dk168]

Extra protein!

Looking forward to see the critters that come out of the eggs.

DK

 

[distracts]

This needs a trypophobia warning... I would not have clicked had I known!

 

[momhappy]

Wow - those close-ups make them look so fascinating.
I'm guessing some sort of caterpillar? The eggs might change color as they mature (which could help in identifying them).

 

[House Cat]

http://pestcontrolcenter.com/blog/invasive-species-brown-marmorated-stink-bug-threatens-us-food-crops/

Baby brown marmorated stink bugs? Scroll down and look. The eggs look about the same. I will definitely be interested to see what hatches! Your lenses are AMAZING Kenny!

How fun!!!

 

[ringbling17]

They look like stink bug eggs.

http://www.utcrops.com/soybean/soybean_insects/insect_images/GSB_Eggs_Web.jpg

 

[stracci2000]

So interesting! The mommy laid them in perfect little rows! I suspect some kind of wormy babies that will hatch and chow down on all that great looking parsley.

They look like tiny rows of loose Akoyas!

I am interested in that cool knife, Kenny---what kind is it? Japanese made, I'm assuming.

 

[sarahb]

Egads, real live bug science in your kitchen--cover that thing before they hatch!!!

I don't like bugs, but I'll watch!

Great pics Kenny btw.

 

[kenny]

I am interested in that cool knife, Kenny---what kind is it? Japanese made, I'm assuming.

Scroll down for the videos and read the reviews.

http://www.chefknivestogo.com/kowh2wa24.html

A poster here, TristanC, turned me on to Japanese knives.
The best are the ones are hand-forged of high-carbon steel that you have to baby.
They can rust and will snap in half if you drop them.
If carefully broken in a nice patina will develop which makes it a little rust-resistant.

But they are totally worth the expense and a bit of trouble!
They are thin and light and take and keep an astonishing edge ... like a laser beam.
It falls through a raw carrot like it was warm butter.
Tomatoes seem to just cut themselves.
It's a bit disconcerting when you first use a fine Japanese knife.
I'd never go back to stainless steel German knives.

Now when I use my old Henkel's Four Star knives (which I only use for brute-force tasks like cutting an ear of corn in half for my parrot, I fell like I'm driving a tank.

 

[stracci2000]

Thanks for the knife info. I was looking into Shun, as a cooking supply store near me carries them.
They are pricey, but worth it, I'm sure. Maybe I can find one discounted somewhere, or on Ebay?
I recently found a Borner mandoline (with all the parts) at the Goodwill for 3.99 (!)

 

[ame]

WHY DID I LOOK AT THIS.

 

[WinkHPD]

I assume some kind of wormy thingies will hatch.
Maybe they'll morph into some flying thingies.

Wonder what they eat?

Ummm, Parsley?

Wink

P.S. If you had eaten them, you would have had some protein with that salad...

 

[iLander]

I like the super macro shots, that's just so Kenny.

 

[kenny]

I assume some kind of wormy thingies will hatch.
Maybe they'll morph into some flying thingies.

Wonder what they eat?

Ummm, Parsley?

Wink

P.S. If you had eaten them, you would have had some protein with that salad...

Well, let's just say there's no such thing as a true vegetarian.

 

[VRBeauty]

Speaking of things that hatch at Kenny's house...

How goes it with the shrimp?

 

[kenny]

Speaking of things that hatch at Kenny's house...

How goes it with the shrimp?

Thanks for asking.
They were delicious ... but there were soooo many.

I had to have a bellyectomy.

 

[kenny]

So, I'm off the the potluck I made the tabouleh for.

Hope I found all the stinkbug eggs.

 

[dk168]

So, I'm off the the potluck I made the tabouleh for.

Hope I found all the stinkbug eggs.

They would be pickled by the lemon juice in the tabouleh, and no one would be able to see them.

DK

 

[stracci2000]

K-man, I bet your tabouleh is fabulous.
I hope someone else brought hummus and pita.

 

[annie121]

Yuck! Just curious though, was this conventional or organic parsley?

 

[lyra]

I wish to follow the story and see the outcome although for me it's like watching a trainwreck or something. So please do post pics of the "babies". It'll be horrible, but I can't stop myself from looking.

 

[kenny]

Yuck! Just curious though, was this conventional or organic parsley?

The parsley was not organic and bought at a regular supermarket, not at the cheapo market I usually go to.
Here's the band:

 

[kenny]

K-man, I bet your tabouleh is fabulous.

Best Farging Tabouleh EVAH!!!!
I've tweaked the recipe a bit every time I've made it over 10 years.
Make sure you get real bulgar; many places in USA confuse bulgar with cracked wheat.

Kenny’s Tabouleh

In a strainer, rinse and drain 1-cup bulgur wheat
(Do not used crack wheat since, unlike bulgar, it has not been precooked.)

Peel and finely chop an entire bulb of garlic
In a cast iron skillet heat up some olive oil at med-low heat
Add garlic
Simmer till lightly brown
Pour in 1-cup hot water
Stir, and simmer on low heat for 5 minutes

In a large glass bowl combine:
Bulgar wheat
The hot water/garlic mixture
1/2 c dried cranberries (optional)
½ tablespoon freshly-ground black pepper
½ tablespoon salt
Pinch of Cayenne Pepper
Stir well, then let rest for 30 minutes at room temp

Add:
1 / 4 c lemon OR lime juice
1 / 4 c olive oil.
Mix well
Cover and chill 1 hour

Remove thickest stems from one bunch of Italian parsley
Peel and remove seeds from one medium-sized cucumber

Chop:
Parsley
1 bunch green onions (entire white and green parts)
Cucumber
Tomatoes, 3 large, 5 medium or 8 small
Add to wheat mixture
Stir well
Season to taste
Cover with plastic wrap that touches food to eliminate air
Refrigerate overnight so flavors fully blend and develop

 

[Resonance.Of.Life]

This needs a trypophobia warning... I would not have clicked had I known!

My thoughts exactly. *shudder*