the best foods come in their own natural 'wrapping'

Tuesday I fried some bacon, ate it, and then, when my broccoli was almost steamed I dropped it into the bacon lard and stir-coated it, added black pepper and grated sharp Cheddar...Yum! Going to do the same with green beans, except I may use parm.

dipped in chocolate

Today is gonna be yummy. Doing Roasted Chicken with stuffing in the bird and out, gravy, babyred whooped potatoes, and corn. Already have the onion, celery, and carrots for the chicken noodle soup I am making with the carcass.

I am also making 2 pans of baked ziti for my daughters stage crew dress rehearsal. One just sauce and cheese and one Meat with meat sauce, sausage, and cheese

The finished product



Out of the total cost of one dinner roughly $18 worth of ingredients I get the roast chicken dinner, chicken noodle soup with tuna fish sandwiches dinner, and left over chicken for sandwiches for lunches

I also made the 2 pans of Ziti. I wanted the flavors to meld overnight before cooking/delivery. Cooking it yesterday and reheating today would of made it too dry IMO

You like chocolate?

certain kinds

What is your favorite chocolate?

In order of preference:

donated chocolate
purchased chocolate
stolen chocolate
chocolate picked up off the sidewalk
no chocolate at all

A good, short, and comprehensive article, MRYW, although you're probably cognizant of the health benefits of chocolate. I like pure (as opposed to Nestle's Quick, FI) hot cocoa, no sugar, and made with half and half, for the taste, health benefits/energy/nutrition, and lengthy appetite suppression afforded by healthy, and necessary, saturated fats:

http://www.marksdailyapple.com/why-you-should-eat-and-drink-high-cacao-dark-chocolate/#axzz1oXaIO0JR

The only chocolate I eat is dark with at least 80% cocoa, but preferably 85% or 90%. I've seen some dark chocolates, like Dove, that still contain sugar as the main ingredient. It didn't list the cocoa content but I'd guess it's the bare minimum as required to be called "dark".

My rule of thumb is if it isn't bitter it's not real "dark".

That's why I like cocoa, as opposed to the adulterated mixes like "Quick"; it's 100% cocoa. With pure cocoa powder, you're not paying for fillers such as milk powder and sugar, so it's the best bang for the buck, chocolate-wise. I can add that stuff myself, if desired.

I've come to enjoy the bitterness of the straight, non-sweetened cocoa, same as I like my black coffee. And, by using half and half, rather than milk, I'm getting less lactose (milk sugar, which milk has quite a bit of), too.

You want the regular stuff (on top), rather than the Dutch-processed, akalized type on the bottom, according to Sisson (more flavanols):

http://www.hersheys.com/recipes/productsforcategory.aspx?cid=5&url=Cocoa

Yesterday I had Corned Beef and Cabbage with Mashed Potatoes dripping with Butter. I'll have it for dinner again on Saturday.

Burn me at the stake.... I am Irish and don't care for corned beef or cooked cabbage. LOL I like McDonalds Shamrock Shakes....does that make up for it??

It's alright, Scott. I'm also part German but I don't like Saurbraten.

Fried cabbage and zesty kielbasa for lunch and stuffed cabbage rolls for dinner.

Revived an old, simple breakast favorite this morning . . . hot, buttered (loaded) cinnamon toast. Yummy!

I had it tonight...but I bought two CB yest, one for later...I love it. I pressure cooked it, then simmered carrots, onions, and cabbage in the liquid.

Had a glass of half and half with it, and ice cream over strawberries for dessert.

I had some corn on the cob with my butter and salt.

shake shake nibble nibble shake shake.