Saturday, October 25, 2014
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Gloria Salavarria
Gloria Salavarria
Gloria Salavarria inherited an itchy toe as well as math smarts from her father who spent his teen years as a hobo during the Great Depression. She learned from him the wisdom of working at something you truly love doing and so she spent her working years as a biochemist and an engineer. She retired in her 50s but after one week of retirement, her husband told her that she couldn’t go from supervising 40 guys down to supervising just one guy and expect that one guy to like it. She next became a freelance writer and photographer for The Elkhart Truth and after a few months, her husband again complained but this time he said that she was just like their tomcat—always “on the prowl” and never at home. Now a widow, she has traveled every continent except Antarctica and she plans on going there one of these days.



Why keep writing instead of retiring? Mosquito eyeball soup.

Through a Japanese friend, Gloria Salavarria heard about this latest challenge to Japanese culinary creativity. Even if he was just pulling her leg, she finds the idea mosquito eyeball soup to be intriguing.


Posted on Feb. 19, 2014 at 8:00 a.m.

My family asked me why I keep on writing instead of taking it easy in retirement and the answer is “Mosquito Eyeball Soup.”

An idea this awful doesn’t just come to you while you’re sitting at home. It takes contact with a Japanese friend to come up with something like this.

Because of Tetsufumi, I heard about this latest challenge to Japanese culinary creativity. Even if he’s just pulling my leg, I find the idea mosquito eyeball soup to be intriguing.

As a regular blood donor, the notion of depriving these miserable little pests of their eyeballs is tempting to say the least but it took the Japanese to come up with the recipe.

It’s only natural that in a land where making a cup of tea is an art form the Japanese would accept a challenge to make the improbable edible. What could be a more unlikely soup ingredient than mosquito eyeballs?

The supply of the key component has never been a problem—at least in Middlebury. The challenge is in the collection and processing; and for that you need an animal that eats a lot of mosquitoes—the Japanese found that the common brown bat will do.

Lock a bat in a room full of mosquitoes for several days and he’ll process these pests into bat shit.

Collect this shit, refine it down to the most indigestible part and what you have are mosquito eyeballs. When you have at least a teaspoonful, you’re ready to make mosquito eyeball soup.

Of course, if you’re me you’ll warm up some clear soup, add a light sprinkling of poppy seeds and serve it to a kid under the age of 12—along with the story of Mosquito Eyeball Soup.

A kid may say, “Cool!”

A kid may say, “Ewwwww!”

But no kid can resist the idea of mosquito eyeballs in their soup.

Now that you know the recipe, too—I double dare you!


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