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Looks good. Interesting that you used cocoa as an ingredient. Is this a common practice? (I am a chili newbie) But interested in learning. Our city has an annual chili cook-off, and I have dreamed of entering at times. I have been to it, and a lot of the chili's that I have tried are not too...

We lost a little bit...but there are still another 20 or 30 years to go before I retire. So, I guess we are OK, provided the world is still here then. We are definitely in it for the loooooong haul. good luck!

Does not the baking powder/baking soda ratio make a big difference here? I thought these were important in getting the right amount of 'rise' out of your dough?

My wife likes my cooking, and her lady friends are always impressed when they hear that I do a lot of the cooking in our house. So, I would say that cooking is best!

If you are using swiffer, that is the expensive part ;)

I stick to the basics for my dough. Flour, water, yeast, a little salt after dough rises, and a little oregano and garlic if you want to add flavor to the dough....

Lima beans...yuck....peas....yuck. For some reason the texture just gets to me. Weird thing is that I like mashed potatoes, which is basically the same texture go figure. I also do not like mushrooms, and do not eat them...

We use the Swiffer too on our hardwood floors. I think it costs a little more but it is very convenient.

I was doing a little surfing and ran across this forum. So I thought I would join up. Looks interesting. Since I love to cook, and even recently set up a little website devoted to the topic. Well, gotta go up to the kitchen now to cook some supper! I am making some spinach ravioli with a...