New Era staff writer Ad Crable says stink bugs have become quite the problem here.

Indeed, populations of unusual brown stink bugs, the latest overseas invader, are exploding in Lancaster County. One local exterminator this week declared the smelly, armor-plated bugs to be flying insect public enemy number one, replacing Asian ladybugs and box elder bugs. “It’s amazing. We’re in ground zero,” says Jim Fish, owner of Kirchner Brothers Termite & Pest Control Service, 2635 Columbia Ave.

A quick search of the Web find, however, that those seemingly disgusting little critters can be quite the delicacy. Globalgourmet.com describes them thusly: “Despite their name, stink bugs are actually one of the most delectable of insects. Here they add a unique favor to a traditional paté.”

Sure. Here’s the recipe. Anybody out there willing to try this and get back to me?

1/3 pound roasted stink bugs
10 chicken livers
4 cloves garlic
1 small onion
1/8 teaspoon salt
Black pepper, to taste
Oregano, to taste
Marjoram, to taste
Powdered bouillon, to taste
Olive oil, to taste

Place the chicken livers in a saucepan with the garlic, onion, salt, and enough water to cover. Bring to a boil and simmer for 10 minutes.

Remove the chicken livers and place in a blender or food processor, reserving the broth. Add the roasted stink bugs and about 1/4 cup of the reserved broth and pureé, adding more broth as needed, until mixture is smooth and reaches a spreadable consistency. Add spices and oil to taste. Place in a wooden bowl and serve with crusty french bread.