Interesting Facts About Watermelon.

A square watermelon? Don't worry, I explain below.

I (not so) graciously consumed a slice of watermelon earlier. It was quite delicious and definitely satisfying. Accordingly, I figured hey... why not drop some watermelon facts on my audience? Nothing hot and heavy here for you to process this evening, just some cool facts about a cool fruit... and a vegetable?

• Yes, watermelons are both a fruit and a vegetable. They grow from a seed, making them a fruit. And yet, they are within the same family of vegetables as pumpkins, squash and cucumbers. The watermelon is a trans-food substance! How progressive!
• The wild watermelon, which looks much different than the watermelon we typical eat, originated in southern Africa.
• A watermelon is 92% water, making it a natural thirst quencher and great for your kidneys.
• Watermelons also contain high amounts of manganese, Vitamin C, Vitamins B1 and B6, Vitamin A and potassium.
• Watermelons are also packed with electrolytes, making them a much better choice for consumption over sugar-filled energy and athletic drinks.
• Most of the world's watermelons are grown in China.
• In China, the rind of the watermelon is eaten like a stir-fried vegetable.
• Japan has the strangest watermelons of all. You can purchase higher-end square watermelons, which are seen as fashionable. How do the farmers do it? They grow the watermelons in square glass containers, in which the melons gradually take on the shape. We really need these in the USA!
• The heaviest watermelon ever recorded was nearly 270 pounds.
• You can carve a watermelon just like a pumpkin at Halloween. When you light it with a candle, the red interior takes on the spooky appearance of blood! I did this as a child many times and can verify that it works.

And now, for you viewing pleasure (and just because it's my blog and I can do what I want), here is a video of an exploding watermelon!

When I Was Really Fat: Ramen Noodles.

Earlier today while grocery shopping, I took notice of the ramen noodles on a random aisle and thought to myself...

"Boy, I sure do miss eating those."

You see, I haven't eaten ramen noodles in a very long time. Since I got my crap together and started losing weight in 2013, I've cut out all of the terrible food in my life and dropped 82 pounds. Ramen noodles were a priority target on my hit list. This got me to thinking... what a great little nugget of awesomeness to use as inspiration for an article series! And here we have, bursting with all of its lofty lipid glory...

WHEN I WAS REALLY FAT.

When I was really fat, I would eat four packages of ramen noodles at a time. I would prepare the ramen as normal in a giant pot, taking care not to over-boil the noodles. Once the noodles were ready, I'd drain them from their soup liquid and put them in a large bowl. Now, here's where things got a little bit wacky. I'd put the noodles in the freezer to sit for five or ten minutes. This would not decrease the temperature of the still hot noodles too much. But, what it would do was make the noodles sticky and tacky. Thereby, they were perfect to eat with chopsticks. Oh boy, were they delicious. And yet, I failed to recognize the harm I was doing to myself. Four packages of ramen noodles equates to over 1,500 calories! That's more calories in one meal than what I eat in an entire day now! Even worse, all that ramen had over 7,000 mg of sodium and over 200 carbohydrates. What a terrible, terrible meal to put into your body. And yet, when I was at my fattest, I was doing that two or three times a week. It's a miracle I didn't die of a heart attack.

So, what do you think? Want to hear more stories about the most absurd food I would eat when I was really fat? Trust me... this ramen story is only the tip of the iceberg! I find these tales both comical and sad, but it's great to get it off of my chest. Drop a comment and let me know.

Eat More Pollock!

I ate pollock fish for dinner. It was quite tasty. Crystal prepared some fresh tartar sauce for our meal. The pollock was baked in the oven at 350° F for thirty minutes. I coated it with butter, garlic, parsley, seasoning salt and black pepper. The result was quite enjoyable. As a white fish, pollock fillets deliver a flavorful meal without any unpleasant bones to speak of.

Yes, I am slightly inebriated. I just wrote about pollock.

Did you know that pollock is the chief ingredient in many fast food establishment's fish sandwiches? I now, right?! How versatile! Pollock has become a popular choice for fishing in recent years, largely due to the over-fishing of other species like haddock and cod. Pollock is native to the North Atlantic Ocean. It is the common name for two separate species -- Pollachius pollachius and Pollachius virens.

Americans should eat more fish. Overall, we're a pretty fat society, with too much of our daily food intake coming from processed foods. Fish is an excellent source of nutrition. Over a long period of time, ingesting fish as a key component of your diet can lead to increased longevity. Specifically, pollock is a fantastic source of lean protein and low in saturated fat. It also has plentiful amounts of Vitamin B12, phosphorous, and selenium.

EAT MORE FISH!

Though, a pollock fish might disagree. Screw that pollock. We're going to eat you. Nom-Nom-Nom.

This pollock is dead. It is no longer living. You should eat it... before the bear does.

The Origin Of The Foot Long Hot Dog.

Let's face it. Everybody loves a tasty wiener.

Even better... a juicy hot dog that's much larger than your normal size. Traditionally, a regular-length hot dog measures six inches, per industry standards. And yet, what about a frankfurter that measures upwards of twelve inches in length? That's a massive amount of sausage at twice the delight of well... EVERYONE!

Hot dogs are clearly a guilty pleasure food. They're synonymous with America; as patriotic as apple pie and baseball. Whereas the standard hot dog has been made for centuries (as early as the 13th Century in Germany), the foot long dog has roots right here in the USA. And yet, their origin is a sad one.

In the 1930's, America faced the Great Depression. Proven to be the worst economic downturn our fair nation has ever faced, millions of Americans struggled against poverty and starvation. A man named George Schmidt, whom operated an amusement park in Chicago, took notice of the hungry visitors that came to his park, but couldn't afford to eat in his restaurants. Realizing that these very same people typically ate the cost-effective hot dogs sold in the park (sometimes sharing one dog between three or four people), he created a longer hot dog that would serve as a cheap meal. Visitors enjoyed the larger hot dogs, which didn't cost much more than the standard length original version. It was an immediate success, with sausage packing plants the nation over beginning to produce foot longs to meet demand.

There's an old saying about necessity being the mother of invention. In this case, it gave birth to a perennial American classic, the foot long.

Cauliflower Leaves Are Edible!

I've spoken before about my love for cauliflower. It's a fantastic vegetable that's also highly nutritious. Being tasty is an added bonus. And yet, I learned something valuable this week about cauliflower that absolutely surprised me.

Did you know that you can eat the leaves of a cauliflower plant... and they taste awesome?

There are a few cauliflower plants currently growing in our garden. On a whim, I asked Crystal if you could eat cauliflower leaves. After researching to see if they were toxic, she grabbed a leaf and took a bite. Edible and tasty indeed! I tried one of the leaves myself. They smelled like cheddar cheese, oddly enough. Once I bit into it, the flavor was similar to broccoli, only slightly muted. What an amazing food source sitting right in plain sight!

Yep... that's a lot of spinach.

Yesterday for dinner, we prepared turkey burgers. Instead of eating them with buns (with are nothing more than calorie-bombs that you shouldn't eat), we wrapped them in cauliflower leaves. Let me tell you... they worked great! It's almost like eating your burger in a taco, without all of the extra sugar and calories. I recommend you try it for yourself!

The Heavenly Hydrox Cookie.

In 1908, a wonderful sandwich cookie debuted to great fan-fare.  This cookie featured a layer of sweet creme placed between two crispy chocolate sides.

Nope, we're not talking about the Oreo.

Hydrox was America's first creme-filled chocolate sandwich cookie. Created by the Sunshine Company, they were sold all across this nation a full four years before the introduction of the Oreo. Obviously, Oreo cookies are heavily inspired by the Hydrox. If you're not paying careful attention, it's easy to mistake one for the other. And yet, the flavor of the Hydrox is where you can tell the difference. Hydrox cookies feature a tangier creme center. Their outer cookies use a dark chocolate mixture, so they're not as sweet as an Oreo. A Hydrox is also crispier, with less of a spongy feel. That way, they last longer when dunked in a glass of milk. By and large, the Hydrox cookie is a fantastic bit of American pop culture that's largely become forgotten.

A 1923 Hydrox ad from Sunshine.

As the decades wore on, the Oreo became a massive success with its keen marketing slogans and heavy commercialization. Hydrox drifted further behind in sales, only to be considered a knock-off of the Oreo. Ironically, few realized that the Oreo was in fact the knock-off! By 1996, Sunshine was purchased by Keebler, whom promptly had their elves close up shop on the Hydrox within a few years time.

Thankfully, all was not lost. In the time period following Keebler's decision to end production of the Hydrox, they were absorbed by the Kellogg's Company. In 2008, Kellogg's released limited quantities of the Hydrox to celebrate its 100th anniversary. They abandoned the Hydrox trademark after that, leaving many to wonder if the cookies would ever be made again.

A Hydrox ad from 1956 featured in Family Circle Magazine.

In 2014, Leaf Brands acquired the trademark to Hydrox. They made their intentions well known -- the Hydrox would be produced once again. In September of 2015, the first batches of the Hydrox cookie were made available. Much the David to Oreo's Goliath, the Hydrox stood ready to do battle. Though not nearly as wide-spread in availability, they can be found through many specialty confectionery retailers, as well as be purchased directly on the Amazon Marketplace. You can find them here. And the best part? Unlike the Mexico-made Oreo, the Hydrox is baked right here in the USA!

Newly produced Hydrox cookies by Leaf.

I can recall eating Hydrox cookies with my grandparents when I was little. If memory serves me correct, I remember enjoying them. Perhaps it's time I ordered a package and brought back some memories. Do yourself a favor and try a Hydrox cookie, too. You'll be glad you did!

Spinach Tofu Dip Recipe.

I just had this amazing spinach dip for dinner. Now, don't let the ingredients fool you. Despite what you may think about tofu, it's quite delicious and takes on the flavors it is surrounded by. Think of tofu as the chameleon of foods! I give you...

SPINACH TOFU DIP!

Ingredients
4 ounces of tofu
2 ~ 4 large handfuls of spinach leaves (to taste)
2 teaspoons of vinegar (white or apple cider)
1 ~ 2 cloves of garlic (or a few dashes of garlic powder)
1 teaspoon sriracha sauce
1 tablespoon of oil
Salt (to taste)
3/4 Cup of Shredded Mozzarella cheese

Mix all of the ingredients except for the mozzarella cheese gradually in a food processor, beginning with the tofu. Then add the spinach. As the mixture is whipped together, add each successive ingredient. Mix until the consistency is as you would like it. Pour the mixture into a serving bowl and add the mozzarella cheese, stirring manually. Once the cheese is evenly distributed, it's ready to eat!

This dip is great for raw vegetables, crackers, fresh bread or even on meat (like fresh grilled chicken). Plus, it's health conscious and much better for you versus other traditional spinach dip recipes (they're full of sour cream and cream cheese). I promise you'll like it!

A Little Under The Weather. Time For Vienna Sausages!

Stomach aches. Head aches. ACHE-ACHES!

Yeah, I know. Cry me a river. Either way, our regularly scheduled programming this evening will not be seen. In its place, here's a guy trying to eat 100 vienna sausages... and failing.

Really Funky Retro Jell-O Recipes.

Up until the 1950's, Jell-O gelatin was more than just a tasty dessert. Jell-O also wanted you to eat their product for dinner. Yuck! After scouring the internet, I found some of the grossest Jell-O meals I never knew existed. Who can believe folks used to eat this stuff? I mean, I love Jell-O, but not as a savory meal. Prepare to be nauseated!

This is a fish-flavored Jell-O dish comprised of green olives, tuna, mackerel and radishes. The catch of the day looks a bit spoiled.

When I think of tasty Jell-O flavors, celery is obviously at the top of my list, right next to cherry and vomit.

Here's one of the various uses for the aforementioned celery flavor -- you can mix it with tomatoes, green peppers and cauliflower. I can feel my stomach churning.

You could also get Jell-O in a mixed vegetable flavor. Mmmm...!

Oh look, it's like someone took a house salad and encased it in Jell-O... because they did.

And perhaps the grossest of all, a 'lime cheese salad' used to present a seafood salad. It even comes with cottage cheese to make the recipe perfect. Separately, I like cottage cheese and seafood salad. But wrapped in lime jello, vinegar and onions? I'm going to barf everywhere.

The Ketogenic Diet.

I'm on day twelve of a new ketogenic meal plan. Without a doubt, eating this way produces results. I've dropped eight pounds since I started. Currently, I am clocking in at 267 pounds, the lowest I've ever weighed as an adult. In total, I've lost 76 pounds since I started my weight loss journey. The ketogenic plan is easy to follow (as long as you like meat) and my drive to continue is unwavering. It's a shame I didn't discover it sooner.

All that being said, the ketogenic method is kicking my ass.

What does it mean to eat a ketogenic diet? Well, it involves consuming a high amount of fat, a moderate amount of protein and few carbohydrates. By eating in this manner, the lessened amount of carbohydrates puts the body into a state of ketosis. During this metabolic state, the liver begins to break down stored fat in the body to create ketones. Since the body is starved of carbohydrates, the ketones are used as the primary source of energy for functioning. Hence, ketosis forces your body to burn your stored fat to survive. Right now, I'm eating less than 20 grams of carbs per day, and some days as few as 10 grams.

Obviously, that means I can't eat anything with a high amount of sugar, whether natural or processed. No fruits, starchy vegetables, breads or grains. Thankfully, I already cooked and ate in a healthy manner with real, unprocessed foods. Moving into the modified ketogenic meal plan wasn't too hard to do. I just had to cut out starches and fruit.

So, what am I eating? Lots of eggs, protein shakes, tuna fish, sardines, olives, pickles, green vegetables, chicken, pork and beef. Honestly, that's the best part about eating a ketogenic meal plan -- all the meat. I LOVE meat.  Don't get me wrong, I like vegetables and fruit, too. But, if I were a dinosaur, I'd definitely have been a carnivore.

"Feed Me!"

As I edge closer to completing my second week on the plan, I'm encountering the normal side effects of transitioning my body into ketosis -- general weakness, lethargy and some brain fog. It's to be expected, but will eventually pass as my body burns the last of my stored sugars. From that point on, my body will rely completely on stored fat reserves for energy.

Be advised -- the ketogenic meal plan isn't for everyone, especially people with diabetes. It takes a fair amount of research and dedication to make a ketogenic diet work. That being said, I'm glad to finally be in the in the 260's (haven't been here since middle school) and look forward to eclipsing 100 pounds of weight loss.

Further Information:

A Guide to the Keto Diet
Ketogenic Diet Plan

Ant-Man's Stomach Could Solve World Hunger.

I recently watched the Marvel film Ant-Man. I enjoyed the movie as it was -- a simple, straightforward redemption / heist movie that didn't take itself too seriously. The plot was fairly thin, but oh well. What more could you expect? It's about a guy that can shrink.

The movie got me to thinking, though. Ant-Man could solve all of the problems of the world, if he were real at least. As a fictional character, his abilities create a massive plot-hole in the Marvel Universe.

While we all know that Ant-Man can become incredibly tiny, but what most casual film-goers and comic readers don't realize is that he can also grow upwards in size. Ant-Man is also known as Giant-Man! His growth powers work in both directions, both smaller and larger.

WARNING - SCIENCE AHEAD!

The Pym Particles that give the Ant-Man suit its powers cause the wearer inside to grow or shrink in proportion. His or her body maintains its structural form, but the ratio at which it changes stays as-is. Hence, the wearer looks and changes a great deal, but the alteration to size is totally relative.

Now, consider the contents of the Ant-Man's body when it changes size. What about the food and water in his stomach, which also grows or shrinks directly proportional to the Ant-Man? If he ate a corndog and drunk an eight ounce glass of water before growing into the Giant-Man, the items in his stomach would also become larger. There'd be a chewed, partially digested corndog in his stomach. That eight ounces of water would compound, becoming hundreds (perhaps thousands) of gallons of water.

The power of the Ant-Man suit could solve world hunger in a flash. It could also solve the rapidly worsening drinking water crisis. Those Pym Particles could eliminate hunger and starvation, thereby ending the chaos and violence associated with it. Imagine that... a world with a food and water surplus. Want to create the world's biggest bread loaf? Have Ant-Man swallow a capsule with a tiny piece of bread, then let him grow into Giant-Man. After twelve hours and a moment on a humongous toilet, you'd have a titanic piece of bread.

It's like Jesus feeding the multitudes with two fish and fives loaves of bread, only far more plausible!

Yet, such a notion would never be applied to the fictional Marvel Universe. If Earth were suddenly free of the genuine problems facing humanity, there'd be very little reason to fight and destroy super-villains. Many of the evil forces that heroes like Ant-Man / Giant-Man face would simply disappear. Humanity would enter into a golden age of peace and prosperity.

All because Ant-Man could grow stuff in his stomach.

A Bouquet Of Colorful Cauliflower!

Perhaps you've seen it in your local grocer's produce section. Just sitting there, looking like alien brains from another planet.

Cauliflower... but it's not white. AHHHHHHHHHH!

Relax. There's no need to worry about an invasion of brain-sucking body snatchers. What you're seeing isn't extra-terrestrial fungus, either. It's just cauliflower, completely natural in every way.

Most people are familiar with typical white-colored cauliflower. We've all eaten it at some point. I happen to be a big fan of cauliflower, more so than even broccoli. Yet, cauliflower can also come in three other different colors -- orange, green and purple. These changes in hue are natural thanks to mutations in the cauliflower itself.

Orange cauliflower results from high levels of beta-carotene. This is the same substance that makes most commercially-bred carrots orange. Much to your benefit, orange cauliflower also has 25% more Vitamin A than your average head!

There's more than one variety of green cauliflower, also known as broccoflower. Some varieties are mutations of cauliflower that happen to produce chlorophyll. Others are hybrids between broccoli and cauliflower. Either way, green cauliflower is extremely nutritious. It has high levels of protein, more than either traditional cauliflower or broccoli.

Thanks to the presence of the antioxidant anthocyanin, there is purple cauliflower. Anthocyanin is also found in red cabbage and red wine. Purple cauliflower doesn't offer any real health benefits over white cauliflower, but it sure is pretty to look at!

And there you have it -- a plethora of colorful cauliflower choices. Give one a try the next time you have a craving for the bushy, firm-textured plant!

What's The Difference Between Jam And Jelly?

While preparing a slice of toast earlier today, I found myself wondering...

What's the difference between jam and jelly?

Rest easy, my fellow foodies. I quickly discovered the answer with a little bit of research.

Gooseberry Jam

Jam is prepared by using crushed fruit initially. The fruit is then cooked with pectin, acid and sugar until the concoction becomes a spreadable mixture. Jam has a natural, uneven texture.

Grape Jelly

Alternatively, jelly does not have any pieces of crushed fruit in its composition. To create jelly, fruit is cooked thoroughly so that its juice can be extracted. That juice is then strained through a jelly bag, boiled with sugar and sometimes pectin. Once allowed to cool, the jelly takes on a smooth, gelatin-like shape that molds to the inside of the container it is placed in.

Of note, preserves aren't like jam or jelly at all. Preserves are just chunks of fruit that are uncooked, then stored in jars with their own juices and sugar.

Personally, I prefer jam. Though jelly is easier to spread, I like the consistency of jam better. The flavor is nearly the same though, so it's all about the organic mouth-feel of jam that I enjoy more.

Funny Cereal Box Memes.

I went grocery shopping this afternoon. While perusing the breakfast food aisle, I was taken aback by how many hilarious and odd cereal boxes I saw. Some were marketed in a strange way. Others seemed to be food you wouldn't actually want to eat. Either way, these cereal boxes made for great comedy material. After snapping a few photos, I brought them home and created the following memes. Feel free to use or distribute them as you wish. Enjoy!

Everything I Didn't Know About Pineapples.

I have a shameful admission to make. For the entirety of my life, I have assumed that pineapples grow on trees.

It's quite sad, really. Somehow, I never managed to check into the pineapple's growth cycle. Incorrectly, I assumed that pineapples grow on trees much like coconuts. Not once had I ever seen a pineapple growing wild in my thirty-three years, nor even a photo of a pineapple plant.

I'm such an ignoramus.

Out of a deep desire to correct my error and give the pineapple its due, I went into full research mode. Come to find out, the pineapple is quite the crafty fruit!

The pineapple is a perennial plant that grows on the ground. It can reach upwards of five feet tall, but is usually shorter and quite stocky. A bush of waxy leaves spread outwards from the base of the plant. When it comes time to flower, it grows a large stem from the center of the bush. Many hundreds of flowers blossom from the stem. As the flowers are formed and open, they eventually come together to create what we know as the pineapple fruit. Those tough prickers on the outside of a pineapple fruit are the former flowers. Over the course of nearly two years, a virgin plant will slowly mature and produce its first pineapple for consumption. After that, the process speeds up a bit, with successive pineapples being ready for harvesting in just over a year.

Most pineapple growers do their best to not let the flowers become pollinated during the growth cycle. Pollinated flowers obviously produce seeds, which can damage the inside of a pineapple fruit being grown for eating. More so, the preferred way to reproduce a pineapple plant is to use the sheered top of a harvested fruit. The top of a pineapple can be sliced off and made to root, much like any other plant cutting. From the cutting, a new pineapple plant will grow and mature.

Of note, the pineapple is a very special plant that possesses Crassulacean acid metabolism, commonly referred to as CAM photosynthesis. This is a process by which the pineapple adapted to survive in arid climates. The pineapple's stomata (pores in the surface of its leaves that control gas exchange) remain closed during the day and open at night to collect carbon dioxide, which is required for photosynthesis. Why do the stomata remain closed during the day? Well, this is a preventive measure to avoid Evapotranspiration, or the loss of water vapor through the stomata into the atmosphere. For a plant that lives in an arid climate, keeping its internal water supply is crucial for survival. Cacti and other succulents also employ CAM photosynthesis.

The pineapple truly is a marvelous fruit. It can reproduce in two different ways and survive in the harshest of climates. In all honesty, I'm almost glad to have realized my misconception. I learned so much and gained a great deal of respect for the pineapple!

Super Easy Strawberry Cobbler!

This is perhaps the easiest cobbler recipe I've ever encountered. I made it this evening and it was absolutely DE-LIGHT-FUL! As such, I wanted to share it with you. It's super easy to modify if you're calorie-conscious like I am, too! Here's what you'll need.

Ingredients

• 4 tablespoons butter (I used light margarine for half the calories)
• 3/4 cup flour
• 3/4 cup sugar (I substituted zero-calorie Stevia)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk (I substituted cashew milk for way less calories)
• 2 cups of strawberries (frozen is fine, just let them defrost and drain first)
• 1 tablespoon sugar (Stevia again)

Directions

1. Preheat oven to 350 degrees.
2. Put butter in 8 or 9-inch baking dish. Place in oven while pre-heating to allow it to melt.
3. Whisk together flour, sugar, baking powder and salt.
4. Add milk and continue to whisk until batter is smooth.
5. Pour batter into pan once butter has melted.
6. Scatter the strawberries on top of the batter.
7. Sprinkle the tablespoon of sugar on the strawberries.
8. Place in over and allow to bake until batter is golden brown and the fruit is bubbling.

Of course, no cobbler is complete without a bit of whipped cream or vanilla ice cream. Enjoy!

The Cadbury Creme Egg Ban.

Who doesn't love a tasty Cadbury Creme Egg? If you happen to find someone that does not, they are clearly not to be trusted. I digress, though.

Last year, a devastating change was made as to how many Americans and ex-pat Brits enjoy the sweet treat. Cadbury Eggs originally come from England, where they are produced by Cadbury UK. Under English food regulations, any item advertised as containing chocolate must possess at least 20% cocoa solids. In the United States, the same products are only required to have at least 10% cocoa solids. Up until last year, many American retailers would import British Cadbury Creme Eggs because they contain more chocolate, are larger and generally taste better than the American version. In the United States, Cadbury Creme Eggs are produced exclusively under license by Hershey.

Pictured here is a size comparison between the American Cadbury Creme Egg made by Hershey (left) and the original British Cadbury (right). See the difference?

A volatile lawsuit last year resulted in a ban on the import of many British chocolates, including the much loved Cadbury Creme Egg. Hershey claimed that the import and consumption of the original British version was 'confusing' for their consumers, as well as violated their exclusive right to produce and sell the Cadbury Creme Egg in the USA.

Long story short, Hershey didn't like the idea of Americans eating the original version instead of their own inferior product.

This isn't to say that the Hershey-produced Cadbury Creme Egg is bad; they still taste pretty darn good. Yet, they're not as flavorful as the original British version, which I've had the opportunity to try before. There is a dramatic difference. The Cadbury UK original has more of a creamy, robust chocolate shell. Alternatively, the Hershey version is much sweeter with a firmer shell.

All of the Cadbury Creme Eggs you'll enjoy this Easter season will be the Hershey version -- slightly smaller and with less actual chocolate. In the end, the American Cadbury Creme Egg consumer loses.

What's The Most Popular Flavor Of Chewing Gum?

The chewing gum industry isn't what it used to be.

Sales of chewing gum have shrunk over ten percent in the past few years, based upon data provided by marketing research firm Euromonitor. The ever growing drop in chewing gum use is expected to surpass twenty percent by the end of this decade.

Americans simply don't prefer original flavor bubble gum any more, like the classic brand Dubble Bubble.

Whereas the number of Americans whom chew gum has changed, so too have the flavors we prefer to consume. Believe it or not, regular flavor gum isn't the most popular. In fact, it's not even close to the top.

Based upon the same data set, the ten most popular flavors of chewing gum in 2008 were:

1. Mint
2. Spearmint
3. Peppermint
4. Wintergreen
5. Berry
6. Bubble Gum
7. Cinnamon
8. Mixed Fruit
9. Citrus
10. Watermelon

As of 2015, that list had reshuffled quite a bit:

1. Mint
2. Spearmint
3. Peppermint
4. Berry
5. Citrus
6. Wintergreen
7. Mixed Fruit
8. Cinnamon
9. Watermelon
10. Bubble Gum

Americans tend to enjoy sugar-free, mint varieties of gum. Brands which use real sugar in their gum have seen massive losses against sugar-free varieties, reflecting a changing health conscience attitude among consumers. As of late, citrus and fruit-based flavors are on the rise, while traditional flavors like original or cinnamon are tanking. When it comes to brands, there's a stark contrast between those at the top and the bottom. Gum brands like Trident, Orbit, Extra and Dentyne stand firmly at the top with nearly $2 billion in sales. Pulling up the rear are brands like Bubble Yum, Big League Chew and Bazooka. Between the three least popular brands, they pull in a paltry $35 million.

From a personal perspective, I've never been a big chewing gum fan. Though, when I do chew gum, I typically enjoy Big League Chew. It's best for blowing bubbles and the flavor lasts quite a while. What kinds of chewing gum do you prefer?

Marshmallow Snowman!

This is an awesome little holiday treat that you can make with your family, then shove down your throat! Here's how to make a...

Marshmallow Snowman!

All you need are a few simple ingredients. No cooking is involved.

• Marshmallows
• Chocolate Chips
• Chocolate Bell Candies
• Thin Pretzel Sticks
• Black and Orange Frosting Gel

Begin by shoving a pretzel stick into the flat side of a marshmallow. Then connect it to another marshmallow in the same manner. This is the snowman's torso. Add another pretzel stick and connect another marshmallow for the head. You've now finished the body of the snowman.

Next, push two or three chocolate chips into the front of the snowman to create buttons. Using your black frosting gel, draw the snowman's eyes and mouth. Create the carrot nose with a dot of the orange frosting gel. To create the hat, squirt a small dab of either color gel onto the bottom of a chocolate bell candy. Affix the candy to the top of the snowman's head to serve as its hat. The gel will help it stick.

Finally, use two pretzel sticks to create arms for the snowman. That's it! You're all done. Now eat that snowman! There are a ton of ways you can customize this fun activity, including a licorice scarf and different colored gum drop hats. Go nuts!

How To Make Homemade Eggnog.

One of the most delightful (and fattening) treats of the holiday season has to be eggnog. Coming to America in the 18th Century from England, eggnog originally used brandy as the alcoholic component of the beverage. Though, because of heavy taxation, Americans turned to using much cheaper rum from the Caribbean. As the American Revolution kicked into full swing, the supply of rum entering the British Colonies dwindled. In turn, this caused another change with the recipe. Instead of rum, Americans started mixing bourbon with their eggnog.

In honor of a truly American holiday drink, here's a wonderful homemade eggnog recipe that you can create in your own kitchen. Remember, though... eggnog should be consumed in moderation.

Ingredients

• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg
• 4 egg whites

Begin by beating the egg yolks thoroughly with a mixer. Add the sugar until dissolved. Finally, mix in the bourbon, nutmeg, milk and cream. Set this mixture aside.

Next, beat the egg whites with a mixer until soft. Then, mix in the tablespoon of sugar until the whites firm up slightly.

Finally, whisk your egg whites into your already prepared egg yolk mixture. Chill the entire batch until the eggnog is nice and cold, then serve.

If you want to try one of the older versions of eggnog, use brandy or rum instead of bourbon!

Remember, there is a slight salmonella risk from uncooked eggs. Only use clean, pasteurized eggs with unbroken shells. The risk is small, but it's best to be cautious.