Hi Jim,


 JW> I'd skip the cherry but would add almond flakes and/or dessicated
 JW> coconut.  Lately I've been using Milo and cocoa to make chocolate
 JW> malted syrup.

 RH> Chocolate malted syrup sounds good. Add a drop or so of peppermint
 RH> extract also

 JW> I like chocolate mint too. But I'd go with either malt or mint, not

OK, maybe spearmint would go better with malt--it has a milder mint
flavor. (G) I like to use a flouride rinse after brushing my teeth at
night; it comes in both cinnamon and flouride, plus one other "adult"
flavor. It also comes in a bubble gum flavor for kids. The cinnamon
flavor goes best with the tooth paste I use; the spearmint clashes.
Never bought either of the other 2 flavors. It's hard to find the
cinnamon flavor so when I see it; I'll get 2 or 3 bottles. (G)

 JW> both at the same time. Another nice additive, although you might not
 JW> go for it, would be whisky, brandy or dark rum. Like using vanilla
 JW> extract, almost all the alcohol boils off leaving behind just the
 JW> flavour.

Even the extracts of those have a flavor I don't care for.


 RH> Steve likes to add chopped walnuts and pecans

 JW> Roslind also like walnuts, I prefer almonds (granola works too).

I'll take mine with no nuts.


 JW> We both make our own. Same thing goes for hotdogs and hamburgers. I
 JW> put out everything imaginable and every one builds their own.

OK, I'll start with a whole wheat roll, then add leaf lettuce, bread &
butter pickles and a slice of tomato. If I can't get the pickles and
tomato, I'll settle for pickle relish and ketchup.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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