- Have your friend Gilbert purchase live grubs.
- Put the little fellows in a bowl of water to clean them. They will wiggle around in the water, as though enjoying their bath.
- Dig into them with your fingernail and pull out their intestines.
- Plop them into a small pan with a bouillon cube. Even without intestines, they will continue to wiggle about.
- Add chopped onion and a touch of salt.
- Put over a hot fire and let the grubs start cooking. No need to add oil or butter, as these guys are greasy.
- Mix around (I mixed a lot in an attempt to make them crunchy. It didn’t work out very well, though) until they are cooked through.
- Pick one out of the pan and let it cool a little before popping it into your mouth.
- Some, like Fred, will claim they taste like bacon. Karina and I can attest that this is not true.
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