Residents of Oklahoma found a mysterious hard sac-like ‘egg’ hanging from the tree roots at the lake, but scientists are now calming the locals, who immediately jumped to conclusions of alien proportions, by explaining that it’s an ancient creature
These creatures have found the right space and environment, so its likely they’ll be around a lot this summer.
Locals in Oklahoma discovered large, jelly-like sacs with a hard exterior hanging from tree roots; they immediately thought the answer was extraterrestrial. Or at least not good news.
But scientists, reassuring the public, have said that the locals in the area got a rare treat – the glimpse of the reproductive system of an ancient animal that’s been around since before the dinosaurs.
Immediately, locals put it up online, and spectators began commenting on the extraterrestrial-looking eggs. But scientists say that the creatures were simple bryozoans. They’ve been around for hundreds of millions of years, before the first dinosaurs roamed the planet. The animals may actually be good news for the lake.
These bizarre creatures are actually hundreds of tiny bryozoans.
Officials reassured the public that the animals are absolutely supposed to be there
Bryozoans clone themselves into large masses to filter tiny particles out of the water for food, cleaning up the lake. The critters normally reside in ponds and lakes. This time, it was found in McGee Creek Reservoir, located on the southwest edge of the Ouachita Mountain Range.
Bryozoan clumps aren’t an egg or just one animal at all. They form this hard shell as they are hundreds of creatures banded together. The pods, known as zooids, are each a fraction of a millimeter long. They lack any respiratory or circulatory systems, but their central nerve ganglion allows the animal to respond to stimuli.
These pods are hanging from tree roots, and actually help clean the lake
The tiny invertebrates possess both male and female reproductive organs, allowing them to self-clone and spread through clumps of cells on the organism known as statoblasts.
Each statoblast can reproduce asexually. They do this by breaking off from a colony, allowing the animal to reproduce rapidly if the space and the weather are suitable. The animals eat phytoplankton and bacteria lurking in water.
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Fossil records suggest they may have evolved from an ancient marine worm. Their grandparents, ancient bryozoans, date back as far as 470 million years. For perspective, dinosaurs came around 245 million years ago.
The Oklahoma Department of Wildlife Conservation (ODWC) shared the photos on social media. “What is that??? If you’re out boating somewhere like McGee Creek Reservoir you may notice these strange jelly-like balls hanging from submerged tree limbs,” begins the post.
“These are Bryozoans, and they’ll likely show up in large numbers this summer. Don’t be alarmed these microorganisms are native and are of no danger to you or wildlife. In fact, they are an indicator of good environmental quality and clear water!”
MY РАRЕNТS RЕСЕIVЕD ТНIS АS А WЕDDING GIFТ, АND IТ НАS NЕVЕR ВЕЕN USЕD АLL ТНЕSЕ YЕАRS ВЕСАUSЕ WЕ НАVЕ NО IDЕА WНАТ IТ IS FОR
The Must-Have Kitchen Tool That Makes Prepping Herbs So Much Easier
There is no comparison between fresh and dried herbs. In raw meals such as salads, dressings, pesto, and garnishes, fresh herbs are indispensable. They have a superior flavor and taste than their dry counterparts. Their main disadvantage is a lack of preparation. Dried herbs are ready to use, but fresh herbs must be washed, stripped, and chopped. Depending on the herb, this process might be highly time-consuming.
If you enjoy utilizing fresh herbs, meet the herb remover, an underutilized tool that can help you prepare them faster.Herb strippers, as the name implies, aid in the removal of leaves from stems. They have varied sized holes to accommodate different herbs. Simply insert the stem into the tiniest hole it will fit into and drag it through until all the leaves fall off. Some strippers have large enough holes to remove kale or other green crops.
Some models may also have a blade, allowing you to strip and chop herbs with the same tool. Others have attached bowls to catch the leaves as they pass through the openings. This technology has the potential to revolutionize the way people cook with fresh herbs. After seeing how rapidly the stripper works, they may be inspired to use herbs more frequently. It may even inspire home chefs to try different herbs for the first time. So here are some pointers to keep in mind.
herb stripping bowl
To begin, immediately wash and dry any fresh herbs you purchase to remove any pests or dirt. Wrap the herbs in paper towels and place them in sealable bags. The paper towels will help keep the herbs fresh, but use them within a few days to get the most flavor out of them. Fortunately, there are numerous ways to appreciate their distinct tastes. Basil is one of the most popular herbs, possibly because of its sweet and somewhat spicy flavor. It is widely used in Mediterranean recipes, but it can also be used in other cuisines.
Not to mention that it’s the most commonly used herb in pesto. If you want to get the most out of your basil, add the leaves (not the stems) near the end of the cooking process, whether you’re making fish, chicken, or a homemade pasta sauce. Rosemary is a difficult plant to prepare, making it ideal for the herb remover. However, the leaves have a fantastic woody and pine-likе flavor. This makes it ideal for dishes such as lamb chops, poultry, roast beef, and roasted potatoes. It’s also great on flatbread, sweet potato fries, and even cake.
Cilantro, often known as the coriander leaf, is a contentious herb. Some individuals enjoy the bright and zesty flavor, while others claim that it tastes likе soap. However, it is a common ingredient in Asian and Latin American cuisine. Cilantro is wonderful both raw and cooked, and it is flavorful without being overbearing. Dill – Dill is a frequent ingredient in German and Scandinavian cuisine. It has a delicate flavor that is robust, fresh, and earthy. It goes well with a variety of cuisines, including poultry, yogurt, shellfish, salad, soup, and egg dishes such as quiche.
Marjoram – Marjoram has a softer flavor than oregano but is nonetheless potent. It goes well with vegetables and meat, but it can also be used to flavor salads, soups, sauces, fish, and other dishes. While the leaves are used in these dishes, keep the stems to enhance the flavor of a stock or soup. Thyme – Thyme can be found in French cuisine. Its floral scent and powerful flavor complement foods without overpowering other ingredients. A herb remover, likе rosemary, can make thyme preparation a breeze. It goes well with roast chicken, bread, potatoes, and cocktails.
Mint – While many people associate mint with drinks and pastries, there are plenty other ways to enjoy this herb. It goes well with salads, poultry, curries, and sandwiches. It can also be used to dress up a fruit salad. Parsley – Because of its fresh and delicate flavor, parsley is another useful and popular herb. While the leaves are the most effective, the stems can also be used in cooking. Use it as a garnish to season soups or to dress up salads. The possibilities are nearly limitless, but parsley pairs particularly well with pasta, butter, eggs, and lemon.
Oregano has a strong taste that is necessary in recipes such as chili pasta and pizza sauces. Unlikе herbs likе basil, oregano can resist heat, so use it at the start of the cooking process. However, use oregano sparingly so that it does not overpower the other ingredients. Save the stems to flavor stocks and soups.
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