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| Psocids on wheat grains. Small, no? |
Last night I made a kickass pizza. Lots of fresh garlic, red
onion, Italian sausage, some mozzarella and parmesian cheese, red pepper
flakes, Mexican oregano, marinara and a little salt and black pepper. Ok so I
cheated a little on the crust. I bought a fresh dough crust from Publix. I got
out the flour, coated the counter, my hands and the raised dough and began to
form it. I noticed some very small crawley things on the counter and thought “Crap!!
Psocids in the flour!!” Closer look: yup, Psocids. (
http://searchesworld.blogspot.com/2009_07_26_archive.html). I opened the flour bag and asked Sal to take a look: Yup, she said, Psocids.
I asked her if she minded a few in the pizza and she said not really, after all they are tiny and are everywhere anyway. (Every day I ask myself how could I have been so very lucky.)
Baked at 475, the pizza didn’t take long. What a great
mixture of flavors and textures. I wonder which one was “Psocid”?
Image: http://old.padil.gov.au/pbt/files/uall/psocid10.jpg
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