Posted on 07/18/2005 2:47:37 PM PDT by texas_mrs
On top of a severe drought, France is fighting a plague of hundreds of thousands of locusts. The locusts are devouring everything from crops to window-box flowers, reported the Observer. "At the beginning they seem small, insignificant insects but they grow very quickly," said Aveyron region farmer Gerard Laussel. "They eat everything that is green, leaving only stalks, and when they have finished they leave some kind of scent so the cattle do not want to graze on what is left." The French environment ministry said drought could be felt across most of France, but it mostly impacted from the Atlantic Ocean to Paris. "There is nothing we can do for the 700 or 800 farmers affected," said Patrice Lemoux, an agriculture official. "The locust has no known predator and the only insecticides which might make a difference are banned."
(Excerpt) Read more at washtimes.com ...
The locusts will just boil to death, like France's elderly did.
That's the line Lance Armstrong should use in Paris after he wins the Tour de France. The French would have a national meltdown. Or he could say, "Le Tour, c'est moi" for a similar effect.
I hope these insects don't mess up the race.
"France is fighting a plague of hundreds of thousands of locusts. "
Ah! Another war that the French don't have the balls to win.
A bon chat, bon rat.
('To a good cat, a good rat' ... i.e., just deserts.)
Oops! Sorry to step on your line (Schadenfreude), BD.
GMTA and all that.
What about some locust recipes?
Here are a few local recipes from locust-affected countries. Please send us yours!
Tinjiya (Tswana recipe): remove the wings and hindlegs of the locusts, and boil in a little water until soft. Add salt, if desired, and a little fat and fry until brown. Serve with cooked, dried mealies (corn).
Sikonyane (Swazi recipe): prepare embers and roast the whole locust on the embers. Remove head, wings, and legs, in other words, only the breast part is eaten. The South Sotho people use locusts especially as food for travellers. The heads and last joint of the hindlegs are broken off and the rest laid on the coals to roast. The roasted locusts are ground on a grinding stone to a fine powder. This powder can be kept for long periods of time and is taken along on a journey. Dried locusts are also prepared for the winter months. The legs, when dried, are especially relished for their pleasant taste.
Cambodia: take several dozen locust adults, preferably females, slit the abdomen lengthwise and stuff a peanut inside. Then lightly grill the locusts in a wok or hot frying pan, adding a little oil and salt to taste. Be careful not to overcook or burn them.
Barbecue (grilled): prepare the embers or charcoal. Place about one dozen locusts on a skewer, stabbing each through the centre of the abdomen. If you only want to eat the abdomen, then you may want to take off the legs or wings either before or after cooking. Several skewers of locusts may be required for each person. Place the skewers above the hot embers and grill while turning continuously to avoid burning the locusts until they become golden brown.
Ah well, socialism will come to the rescue! The nanny state will put things right, so there, there, my little sweet, don't worry about a thing.
Ahhhh
No problemo, its worth repeating!!!
According the Intellicast's 10day forecast Paris is supposed to get quite a bit of rain. Was there last year, early July and it rained every day. A drought there is probably when it doesn't rain two days in a row - LOL!
What you call your basic poetic justice.
Hmmm. Drought and locusts. There's something strangely familiar about that. ;-)
MM
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Gonna be tough on them .
How the hell do you surrender to a locust?
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Boils! I want them to have boils!