Psycho Donuts, in San Jose, California, is, well, a bit psycho.

It’s not the sushi-shaped donuts, a bento box with Pocky chopsticks called Psycho Psushi. We love the idea.

But the cricket donuts (yep, with whole dried crickets) are a bit psycho for us. We come from the generation right before Fear Factor made it cool to eat bugs.

We don’t know how many people buy the cricket donuts, but the company does say that when it launched Psycho Psushi a year ago, a line of 1,000 people wrapped around the block(s) to get them.

This year, the company made twice as much to meet demand for the Psycho Psushi.

Alas, Psycho Donuts does not deliver outside of Santa Clara County. But there’s still time for you to find your way to San Jose by National Donut Day.

In honor of National Donut Day—the first Friday in June, this year, June 1st—Psycho Donuts has launched a new series of donuts, dubbed PsychoBugz. It employs edible crickets and larvae as donut toppings.

Ron Levi, Doctor of Donut Derangement at Psycho Donuts, notes that while bugs may have a bad rap in the U.S., they are enjoyable snacks in other parts of the world, (they are very high in protein).

We’re still creeped out by the sight of Al Roker eating a scorpion-on-a-stick at the Beijing Olympics. But if you’re game:

Cherp Derp, a chocolate donut topped with crickets. Photo courtesy Psycho Donuts.

 
Chief Psycho Jordan Zweigoron said, “We are buzzing with excitement.”

Check out the company website.

Three of scores of different styles of
mustard. Photo by Elvira Kalviste | THE
NIBBLE.

But there are new discoveries waiting on every grocer’s shelf.

Take something as basic as mustard. There are scores of different type beyond the familiar American mustard (a.k.a. ballpark and yellow mustard, like French’s).

In the B’s alone, there are Bahamian, Bavarian, Beaujolais, blackcurrant, black mustard seed, Bordeaux, brown and Burgundy mustards. Varying widely in flavor, they—and many other mustard types—add panache to food.

So pick up something new, just in time for Memorial Day. You may discover a more exciting condiment for burgers, franks, potato salad and sandwiches.

You’ve never added a tablespoon of mustard to potato salad? Consider that second Tip Of The Day (and for starters, try Dijon mustard).

A ringer for mashed potatoes; but mashed cauliflower is much better for you. Photo courtesy FAGE.

Here’s a recipe that substitutes Greek yogurt for milk, for a richer flavor. It was developed by chef Rocco Dispirito for FAGE Total Yogurt.
 
 
RECIPE: CAULIFLOWER MASHED POTATOES

Ingredients

1. Preheat the oven to 450°F. Line a baking sheet with foil and spray it with cooking spray.

2. Spread the cauliflower out on the prepared baking sheet. Season it with salt and pepper to taste. Top the cauliflower with another sheet with foil, and roll up the edges to form a sealed package.

3. Roast the cauliflower for 20 minutes. Remove the top foil, being careful of the steam, and continue roasting the cauliflower until it is tender, another 15 to 20 minutes.

4. In the bowl of a food processor, combine the cauliflower with the yogurt. Purée until the mixture is smooth. Season with salt and pepper to taste, and serve.
 
 
VARIATION FROM THE NIBBLE EDITORS

Add fresh herbs: minced chives or basil are a slam dunk. Add them to the food processor when you purée the cauliflower.

If you think that some family members will not enjoy the fresh herbs, hold them aside and use them to garnish the mash for others.

Find more recipes from Rocco Dispirito, made healthier with yogurt, at FageUSA.com.