misadventures of a little chiapet

or non-US candy reviews.

I've been compiling these for a while. So, if were ever curious about foreign candy bars, you have come to the right place.

On a scale of 1-10.

1. Violet crumble: chocolate coated spun honey/sugar. (texture of a crispy dinner mint): 9
2. Lion Bar: chocolate and puffed rice covered wafer with a layer of caramel in between: 5.5
3. Toffee Crisp: chocolate coated puffed rice mixed with chocolate and a layer of caramel: 6
4. Aero Bar (mint): chocolate covered mint filling loaded with air bubbles, chalky/crumbly: 4
5. Golden Crumble: chocolate coated spun honey/sugar. Coffee: 8.5
6. Crunchie: chocolate coated spun honey/sugar: 7.5
7. Flake (praline): chocolate thin layers with a layer of chocolate covering it. Small nuts: 8
8. Turkish Delight: Rose water jelly covered in chocolate.: yuck, 2?
9. Tiger Bar: Giant Tim Tam: 7
10. Fudge: carmel colored and tasting fudge texture, a little gritty: 8
11. Moro: chocolate covered nougat and caramel: 6
12. Pinky: pink slightly flavored marshmellow with a thin layer of caramel, covered in choc: 7
13. Dairy Milk: chocolate bar. v.good: 8
14. Bounty: Like an almond joy bar, with no nuts. Thicker, bigger coconut: 9
15. Twirl: twin covered flake bars: 9
16. Coffee Crisp: Big coffee flavored wafer bar: 7
17. Curly Wurly: Chocolate thin flat caramel lattice: 6

This is to be continued, haha.

I made this tuna pasta over the weekend, and it was so good. It's cheap and I usually have everything lying around the pantry. Any combination of veggies would be good here, I just used that I had on hand.

whole wheat pasta (we like trader joe's rotini, and it's 99 cents a pound!)
2 cans of tuna
3/4 jar of TJ's basil marinara (we had it left over in the fridge, use the whole jar)
2 red peppers
a couple carrots
1/2 can of olives
1 medium red onion
1 box cremini mushrooms
roasted head of garlic
olive oil or non stick cooking spray
Mrs. Dash Italian seasoning
pinch of sugar
pinch of msg
chili pepper flakes
salt and pepper to taste
vegan parma or parmasean cheese to garnish

Cook and drain the pasta.
Chop all the veggies a little chunky squares. Carmelize the onions over low to medium heat with splash of olive oil. When they are nicely brown, set aside. Cook the rest of the veggies (except olives) with a splash of olive oil. The mushrooms will release some water so you don't need a lot. When they are soft and browned, add the sauce and season to taste. Then add the onions back into the sauce. Flake the tuna into the sauce, along with the olives and garlic. Let it simmer and serve over the noodles.