TODAY I WANTED to take the time to spotlight a recipe from my forthcoming book, Appetizers to Prepare the Way: Not the Main Course, but Still Pretty Cool.
Now, Honey-Crisped Locusts are delightful to eat year-round (God knows I do!), but they are most satisfying on an early spring day. Just imagine it: You ask some followers friends to meet you by the river. The air is still too cold for a jaunty baptismal dip, but it’s perfect for a picnic. You lay out your camel-hair picnic blanket, which took you two years to knit, and invite your friends to sit down. Then you reach into your (also) camel-hair knapsack, and one of your friends says, “Heck yeah! Did you bring us some bread and wine?” And you say, “Never! I’ve brought something better!” You hand each of them three honey-soaked locusts. Undoubtedly overcome with joy, your friends are at a loss for words, so speechless that they don’t talk to you for the rest of the picnic. The perfect day.
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