Mothra

**MadDuck** · 5th May 2010, 22:17

Originally Posted by Edbear

May I suggest a visit to Butterfly Creek?

Hmmmm I have been there. Love the choochoo train that goes under the meeting room. Now lets see. I think Mom would kill me if I even suggested it to be honest.

**Mom** · 6th May 2010, 07:54

Originally Posted by MadDuck

Hmmmm I have been there. Love the choochoo train that goes under the meeting room. Now lets see. I think Mom would kill me if I even suggested it to be honest.

I could not think of anything worse, probably ok to look at from the safety of a net, but to have them land on me, the carnage would be immense. I probably would get thrown out

**Toaster** · 6th May 2010, 08:12

Mothphobic huh? Eat or be eaten I say Anne!!

Mint sauce?

**Mom** · 6th May 2010, 08:14

Originally Posted by Toaster

Mothphobic huh? Eat or be eaten I say Anne!!

Mint sauce?

I dont know about mint sauce. Knowning Maha he would prefer them with satay sauce

**Pixie** · 6th May 2010, 08:21

Mottephobia - fear of moths.
At least you don't have Lepidopterophobia - fear of butterflies (or do you?) It uses much more ink.

**yungatart** · 6th May 2010, 08:25

I think that moth is rather gorgeous!
I don't know why you would want it dead, Mom...
Moths are no worries, but I don't do spiders or cockroaches

**RiderInBlack** · 6th May 2010, 09:06

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LOL Mothra. Got to be the worst SciFi I've ever watched, lol. Be afraid Mom, be very afraid. Ya might end up watching it too

**ManDownUnder** · 6th May 2010, 12:05

Originally Posted by cowpoos

How am I subscribed to this thread?? I havn't posted in it or subscribed to it??

Mods???

Red Bull gave you wiiiiiiiings?

**SPman** · 6th May 2010, 13:10

Originally Posted by Mom

I dont know about mint sauce. Knowning Maha he would prefer them with satay sauce

Deep fried Puriri moth with satay sauce - the new taste treat!

**Nasty** · 6th May 2010, 13:17

Mottephobia is the name of the phobia related to the fear of moths

Interesting that everything that is feared has a lovely name attached to it.

**Stirts** · 6th May 2010, 14:14

Here you go Anne...

Fillet Mothignon
One fresh moth

Carefully cut away the head, abdomen, legs, and wings of one fresh, plump moth; put these aside for another recipe (cf. Moth Haggis on page 23). Slice thorax down the middle of the ventral side and peel away exoskeleton, being careful not to bruise the tender inner fillet. Bake in a covered pan at 325 for three hours, basting every twenty minutes. Fillet should be done when surface is golden-brown, crispy on the outside and tender inside. Before serving, allow to cool for a few minutes.

Mothballs
1 cup sugar
1/2 cup corn syrup
1/4 cup water
Five pounds of moths

Combine sugar, water, and corn syrup in a small saucepan and cook over a medium flame, stirring until sugar is completely dissolved and mixture comes to a boil. Reduce heat and continue boiling until mixture reaches hard ball stage. Pour over moths and stir until moths are well-coated. Scoop out portions of moth-candy mixture, form into balls, and allow to congeal on sheets of waxed paper.

Mothkebabs
One pound baby carrots
One pound pearl onions
One pound jalapeno peppers
Three pounds of moths
Teriaki sauce
Seventy boxes of round toothpicks

Chop the carrots, pearl onions, and jalapeno peppers into eighth-inch slices, remove wings, antennae, and legs from the moths, separate head, thorax, and abdomens, and slice abdomens into three or four pieces. Alternate vegetable slices with moth parts on toothpicks, placing head on the top end of the toothpick for a festive look. Brush with teriaki sauce and barbecue for twenty-five to thirty seconds. Mothkebabs may be doused in brandy and served flaming if desired.

Nom nom noms