If you've got melted chocolate all over your hands, you're eating it too slowly !!!
Chocolate covered raisins, cherries, orange slices & strawberries all count as fruit, so eat as many as you want !!!
Problem: How to get 2 pounds of chocolate home from the store in hot car ??? . Solution: Eat it in the parking lot !!!
Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite and you'll eat less !!!
A nice box of chocolates can provide your total daily intake of calories in one place. Isn't that handy ???
If you can't eat all your chocolate, it will keep in the freezer !!!
But if you can't eat all your chocolate, what's wrong with you ???
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 !!!
If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other ???
Money talks. Chocolate sings !!!
Chocolate has many preservatives. Preservatives make you look younger !!!
Q. Why is there no such organization as Chocoholics Anonymous ???
A. Because no one wants to quit !!!
If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated !!!
Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get ONE thing done !!!
Garrison Bread -- Sponge and Dough Method
1916 Manual for Army Bakers
Pages 49-50
Yield: 136 pounds
Ration: about 16 ounces
| INGREDIENTS | WEIGHTS | MEASURES |
|---|---|---|
| Flour Sugar Salt |
100 lb. 1-1/4 lb. 1-1/4 lb. |
--- --- --- |
| Cottonseed oil, or Lard |
--- 1-1/4 lbs |
1-1/2 pt. --- |
| Water Compressed yeast |
--- 10 oz. |
6 gal. 3 qt. --- |
Method:
Set the sponge, using 50 pounds flour, 4 gallons water, and 10 ounces of compressed yeast. Allow to stand about 5 hours in sponge.
When the sponge has dropped the first time add 2 gallons and 3 quarts of water, 1-1/4 pounds of sugar, 1-1/4 pounds od salt (sugar and salt to be disolved in the water before adding), 1/2 pint of oil and miz thoroughly. Use the remainder of the oil in cutting over the dough.
Dam up and allow to prove about two and one-half hours.
Punch first time, allow to rise about one-half hour, punch second time, round up and let prove about 15 minutes on the bench.
Mold into loaves scaled at 2 pounds 3-1/2 ounces. Put 6 loaves to the pan.
Allow to prove about 45 minutes or until doubled in size.
Bake 1 hour 10 minutes. Should produce 136 pounds of bread.
Note:
The time of fermentation may be increased to eight hours in the sponge by using one-half the above amound of yeast. Regulate the time of fermentation as desired by using different amounts of yeast.