Changing The Rules On How To Eat Chocolate

Follow some rules on how to eat chocolate.

1. If you've got melted chocolate all over your hands, you're eating it too slowly.
2. Chocolate-covered raisins, cherries, orange slices, and strawberries all count as fruit, so eat as many as you want.
3. The problem: How to get two pounds of chocolate home from the store in a hot car. The solution: Eat it in the parking lot.
4. Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite and you'll eat less.
5. Chocolate also contains milk which is dairy. So candy bars are a health food.
6. If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights and they will jump out of the chocolate to protect themselves.
7. If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other?
8. Chocolate is derived from cacao beans. Bean is a vegetable. Sugar is derived from either sugar cane or sugar beets. Both are plants, which places them in the vegetable category too. Therefore chocolate is a vegetable.
9. Put "eat chocolate" at the top of your list of things to do today. That way at least you'll get one thing done.
10. A nice box of chocolates can provide your total daily intake of calories in one place. Isn't that handy?
11. If you can't eat all of your chocolate it will keep in the freezer. But if you can't eat all your chocolate, what's wrong with you?

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“What is the difference between peanut butter and jam?”

“What is the difference between peanut butter and jam?”

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Rotisserie chicken

It’s a Rotisserie chicken week which will conclude with the recipe that is perfect take to a big people get-together.

The ingredients mentioned below are halved from the original recipe as the original will be big to feed a small army.

Ingredients
2 rotisserie chickens, deboned
½ cup butter (1 stick)
16 oz. mushrooms
½ bunch green onions, thinly sliced
2 cups half-and-half
1 ½ tablespoons dry sherry (optional)
¼ cup white wine
1 tablespoon dry parsley
1 jar (2 oz.) chopped pimentos
1 teaspoon salt
½ teaspoon black pepper
1/8 cup butter, melted
1/8 cup all-purpose flour
1 can (4 oz.) water chestnuts
1 pkg. (15 oz.) linguine
½ package (16 oz.) frozen peas
½ cup freshly grated Parmesan cheese, more if desired

To start with in a 5-quart Dutch oven, melt ½ cup butter and saute mushrooms for 3 to 5 minutes. Add green onions, half-and-half, sherry, wine, parsley, pimento, salt and pepper. Heat, but do not boil. Blend 1/8cup butter and flour to make a paste. Stir into mixture, add chicken and water chestnuts. Continue to stir until smooth and thickened.

Preheat oven to 375 degrees. Boil water and add pasta, cook until tender. Drain pasta and combine with chicken mixture. Stir in frozen peas. Pour into

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