Cheese and ants

I just came back from getting a sandwich for lunch. I was much amused by the sign that advertised today's special: Barbeque Chicken Pizza (no sauce). It includes "cheddar sliced red onions, barbeque chicken, grumbled blue cheese." Do you think the blue cheese is grumbling because it failed to slice the red onions? Is it mad that the cheddar took over its slicing duties? I worry that the cheddar will be grumbled next week, because cheddar is only a medium-hard cheese, which won't cut it (haha) when it comes to onions.

And in the lobby on my floor at work, I found a coffee table book about healing and medicine around the world. The coolest part (aside from the b&w picture of two med students peeling the skin off a cadaver's face to study the musculature underneath—so ew! And yet I couldn't stop staring at it!) was that in central Africa, some healers still use soldier ants to stitch cuts. They hold the edges of the cut together and place soldier ants (are these the same as army ants, the ones that will eat anything that doesn't run away from them?) on the cut. The ants instinctively chomp down and lock their jaws, thereby clamping the two sides of the cut together. The healer then pinches off the ants' thoraxes and tails, leaving a tidy-looking line of ant heads holding the cut closed.

Haha, you thought this entry was going to be about a picnic, didn't you?