Posted on 02/28/2015 5:44:37 AM PST by xzins
I would love it! I’d leave empty hershey kisses wrappers just to watch him get his hopes up too!!
I would die without it.
And water. Got to have my water.
Both nothing is as addicting as air. Once you start you never want to stop and will use deadly force against those who try to prevent you from getting some.
(yeah I am making fun of this stupid article)
Tex Mex
A cookie crust pizza topped with chocolate covered bacon and chips with a scoop of ice cream in the middle!
Fry up some homemade KFC chicken and dip into a bowl of homemade McDonald’s honey mustard sauce (spoon of Chinese hot mustard, spoon of mayo and a big squirt of honey). Brings a smile to your face.
The most addictive foods for ME are a slab of pork ribs at the Walmart checkout counter, and EGG NOG! All I have to do is SEE a carton of nog and I put on five pounds!
OK, Churches Fried Chicken too.
Swiss.
Apple Pie ... with Ice Cream on top. Cherry Pie is also good, with chocolate Ice Cream on top.
For the record, I love rutabaga soup and lettuce sandwiches on whole wheat bread. I type this in case our new food overlords from the current regime are lurking here.
OH YEA!
I like your style.
Some might call it a warped sense of humor, but what fun is life if you’re not a little bent.
Curry Captain Chicken
““Food is not currently classified as an addiction, but experts say it can impact how you feel.””
Evidenced by all the pissed off public school kids.
LOL!
Starve the children! Thank Mooch for the dandelion greens, kids.
No, not by a long shot but I’ve gone to fruits and the occasional vegetable plus sipping on honey and agave instead of the candy bar plus cutting out as much of the fast food as I can which is just about all of it.
I put that $hit on everything!
:) I really do!
I’ve heard they are like that with alcohol, too.
I doubt they really could walk away. However, they would blame you for putting the bacon in front of them. It would not be their fault for yielding to temptation, but your fault for tempting them.
I make it all the time. It’s rare to have any left on the plate that has cooled down.
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