Today’s question is: Why would anyone inspect their spices before they sprinkle?

Background: A couple of years ago, I was making the turks this little treat I’ve always liked. It’s party rye with cream cheese and cucumber slices sprinkled with dill. I remember eating these when I was a kid and I really loved them. So I’d make them for the turks every now and again and hope they’d eat it.

Well this particular day, I was preparing the little pieces of yum and when I sprinkled the dill I noticed something. I looked real close and I saw some little light brownish things in with the dill. I looked again and decided they looked a lot like little molten skins of a worm or something like that. So, I looked in the dill spice container and I saw tons more little skins. And at further investigation, I noticed a very small little worm.

I was sick.

You see the thing is I’d had this little bottle of dill spice for a while. I had been sprinkling it in my soups and what not for, I’m not sure how long, but much longer than a year, much. I was sick to think that I had been eating little molten skins of a very tiny worm for years.

When I discovered worm I thought about how the allergist had told me there’s a certain amount of insect parts in packaged goods. I guess I just never thought it would be a live worm. I wanted to call McCormac and complain. I wanted to take pictures of all those little worm skins in the container. But in the end I did nothing. I’m pretty sure I’m not the only one who has ever had something like this happen. I’ll tell you one thing though, I check my spices before I sprinkle nowadays.

Happy Thanksgiving. Don’t forget to check your spices before you sprinkle!