Can a Candy Bar Save Your Marriage?



12 chocolate 3


Or so says a new study conducted by Ohio State University researchers using voodoo dolls to prove their point.

Sounds too good to be true. Right? Sounds like an April Fool’s prank.

Au contraire!

Recent research funded by the National Science Foundation and as reported by  1370 WSPD Radio Station, Toledo, Ohio:


In a 21-day study, researchers found that levels of blood glucose in 107 married couples, measured each night, predicted how angry they would be with their spouse that evening.

At the end of the 21 days, people who had generally lower levels of glucose were willing to blast their spouses with unpleasant noises at a higher volume and for a longer time than those who had higher glucose levels.

“It illustrates the point that hungry people are often very cranky and irritable and angry,” said Brad Bushman, lead author of the study and professor of communication and psychology at The Ohio State University.

It even has a slang term: “hangry.”

Blood glucose levels can be brought up most quickly by eating carbohydrates or sugary foods.

“We found that being hangry can affect our behavior in a bad way, even in our most intimate relationships,” he said.

All participants were given a voodoo doll that they were told represented their spouse, along with 51 A 1 heart chcocpins. At the end of each day, for 21 consecutive days, the participants inserted 0 to 51 pins in the doll, depending on how angry they were with their spouse. They did this alone, without their spouses being present, and recorded the number of pins they stuck in the doll.

Each person also used a blood glucose meter to measure glucose levels before breakfast and every evening before bed for the 21 days.

The result: The lower the participants’ evening blood glucose levels, the more pins they stuck in the doll representing their spouse. This association was present even after the researchers took into account the couples’ relationship satisfaction.

“When they had lower blood glucose, they felt angrier and took it out on the dolls representing their spouse,” Bushman said. “Even those who reported they had good relationships with their spouses were more likely to express anger if their blood glucose levels were lower.”

……Snip …….

Bushman also said that glucose is fuel for the brain. The self-control needed to deal with anger and aggressive impulses takes energy, and that energy is provided in part by glucose.

“Even though the brain is only 2 percent of our body weight, it consumes about 20 percent of our calories. It is a very demanding organ when it comes to energy,” he said.

“It’s simple advice but it works: Before you have a difficult conversation with your spouse, make sure you’re not hungry.”


Above used under U.S. Copyright law:  “….. for nonprofit educational purposes” only.

1 A chewy chocSo the next time you are upset,  feel cranky or quarrelsome don’t get mad…………bite into a chewy, gooey, sweet candy bar.

It may not be what the doctor or the food police call for. But it is what the psychologist calls for.

And it might just save your marriage too.



Featured Recipe        Orange Marmalade Pork Chops



Talk about your quick and easy recipe. This is simplicity and deliciousness at its very best.  There is virtually no prep for this recipe. No chopping, no dicing, no sauce to make. Nothing.

Because of this, there is precious little clean-up either. This is perfect for tonight when I want to watch the Columbus Blue Jacket hockey game on TV.

It is so easy I often made this recipe during my Starving Student days when I taught elementary school all day and went to school at night.

With meat as expensive as it is today, there is nothing starving about this dish any more. Nevertheless, it is a still a good deal on most budgets. It is certainly less expensive than restaurant pork chops and 99.9% more delicious!

You will need fairly thick chops, at least 1 inch thick for this dish. You can use boneless like I did today or you can use bone-in chops as well.

You can also make this recipe with any marmalade or fruit preserve that you like.

The really neat thing about this recipe is how you can dress it up for company or dress it down depending on what side dishes you use.

Make a really nice rice pilaf and a salad for company or use a bean salad and a vegetable like carrots like I did for week nights. To make the chops look really elegant place a couple or three slices of a fresh orange on top.

This is what you will need for 3 people:

3 thick pork loin chops

½ cup orange marmalade

Cooking spray

Salt and pepper to taste


Here is what you do:

Preheat oven to 400°F.

Salt and pepper the chops to taste.


Spray a baking sheet with cooking spray.

Place the pork chops on the baking sheet and bake for 20 minutes.



While the chops bake measure out the marmalade and place in a microwaveable bowl. Then microwave the orange marmalade until it melts.


NOTE: I start at 1 minute on high.

Perfect. However, if it comes out too melted just add another teaspoon or two of marmalade until you get consistency you want. Isn’t that color gorgeous?


Remove the chops from oven and set the oven on broil.


Spoon some of the melted marmalade over the tops of the chops and lightly spread over the chops.



Return to the oven and broil about 6-inches from heat source for 3-5 minutes. Do not over cook as you will get dry, tough, and tasteless pork.


Remove from oven and let sit a few minutes to allow juices to redistribute.


Serve with the sides of your choice.


Bon appétit!!!

3 thick pork loin chops         $7.33

½ cup orange marmalade    $1.48

Cooking spray                     $0.19

Salt and pepper to taste       ——

Total cost = $9.00
Cost per person = $3.00

Quotes of the Day

The longer a person’s twitter @username is, the harder it is to argue with them … on twitter.


There is nothing wrong with being wrong.

Mokokoma Mokhonoana


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The Historic Inns of Ohio #2


The Levee House


Last Saturday, April 5th I drove the 142 miles to Marietta, traveling south through the gentle rolling foothills hills, the remains of the once might Appalachian Mountains, in south eastern Ohio.

I took the scenic State Route 60 which meanders along the banks of the Muskingum River rather than take the antiseptic, utilitarian, and faster Interstate 77 route.

In a ‘normal’ spring (what ever that is) the trees would have young tender leaves and would be bursting with the colorful flowers of redbud and apple trees. Due to the cold winter and spring the trees were still bare. The weather people told me it would be sunny. But alas, it was cloudy gray all the way south.

However, as if on cue, when I drove into the city limits of Marietta the sun came out.

At The Levee House the first thing to greet me were dancing cheerful daffodils.


And it just kept getting better and better as the day wore on.

First A Little History

The Northwest Ordinance, passed by the United States Congress, set up rules for expansion of the fledging new nation west of the original 13 states:


 ………the act of Congress in 1787 providing for the government of the Northwest Territory and setting forth the steps by which its subdivisions might become states.


It did not take long for the pioneers to set up home in the new territory.

By 1788 Marietta was the first such permanent settlement recognized by the new government. Sitting at the confluence of the Ohio and Muskingum Rivers in what is now south east Ohio it was soon a busy business hub based on river transportation and trade.

 Source: Wikipedia

Today the entire downtown area of Marietta, Ohio is on the list of  National Historic Places.


The Levee House stands at 127 Ohio Street as the only remaining original riverfront structure in Marietta. The river, once the source of trade and transportation, formerly was lined with dry goods stores, hotels, restaurants, and taverns. The Levee House has been all of the above.”

Source: Levee House restaurant web site; link above. There is a picture of the original building, a dry goods store,  on that web site.




The building sits right on the Ohio River. It is not more than 15 steps to the river.


The current owners are Chef David Hearing and his wife Kimberly.

With that backdrop I met up with Twitter friend, Renee,  [ @reneestorey ]who lives in Portsmouth, Ohio further west on the Ohio River.

Lunch and Friends

I arrived first and was warmly greeted by Kim, one of the owners and Super Waitress Shannon,  who made me feel right at home with a big smile and a cup of hot tea. I was seated at a table with a view of the Ohio River.

Everyone was super friendly and had ready smiles and the service was top rate. And just in case you are thinking that maybe they were nice to us because I have a blog, The Levee has a 76%  Recommend score on Trip Advisor.  So it is not just me and Renee.

Soon Renee arrived and we looked over the Menu.


Renee ordered the Swiss Onion Chicken Sandwich and I ordered the Steak Salad.

Me on the left. Renee on the right.

As we waited for our food Renee and I talked and talked like we had known each other for years. She is a delight! She is just as nice in person as she is on Twitter.  She works for the Ohio State University Extension Program and helps low income families in the Portsmouth area learn how to make and eat delicious, healthy, and inexpensive meals. We had a lot in common as I taught school in low income areas in Dayton, Ohio.

When our food arrived we were in heaven. Everything was fantastic!

Renee had the Swiss Onion Sandwich.


She said it was very tasty. She loved the mix of the chicken with onions and the melted Swiss cheese.

I had the Steak Salad.


It was excellent. In fact, excellent is way too lame for how great this salad is. The steak was tender and flavorful. The greens were fresh and crisp. The Swiss cheese was not over whelming but just added another subtle layer of taste. There were these little potato sticks that added just a wee bit of crunch.

But best of all was the Raspberry Dressing. I like Raspberry Dressing, but I am not usually in love with it. Most of the time it tastes fake. Not this time. Not this time!!

The dressing had a fresh and intense real raspberry taste. I suggested Renee try it and she agreed. We both agreed that this dressing was made with real raspberries. Even the seeds were real.  I wish they sold it by the bottle.

During our meal we saw several barges with tug boats, going up and down the river still delivering goods to various points on the Ohio River.


We were not done yet.

Next came the desserts.

Renee had cheesecake with strawberries and I ordered chocolate fudge cake with caramel and nuts.



Renee and I decided to share. We cut our desserts in half so that we could taste both.

Oh my!! I am not a big lover of cheesecake. But this was fantastic. Only twice in my life have I liked cheesecake…….this one – so light and airy – and at another  restaurant way back in the 1970’s up near Mansfield. I am sure the restaurant does not exist any more. It’s name long ago ceased to exist in my brain.

The chocolate cake was also fantastic. Both desserts were the perfect finishing touches to a beautiful, fun, and delicious day; although Renee and I stayed and talked for at least another hour.

So if you ever find yourself in our nation’s 17th state and you have some time to travel to southeast Ohio be sure to visit historic Marietta and the Levee House restaurant. You will have both a beautiful drive, meet good, friendly, and nice folk, and have a great meal too!


Featured Recipe        Swiss Onion Chicken Sandwich


Originally when I planned this trip I was going to share a recipe from the previous owners of the restaurant from a cookbook I found at a antique shop.

However, I changed my mind when Renee said how wonderful her open faced sandwich was.

I do not have the Levee House recipe. The recipe below is based on what Renee and I saw and how Renee described the taste to me.

The description on the Menu for the sandwich said the chicken was marinated. Renee said the chicken had a definite onion flavor so I used and onion soup based marinade with some wine. I am sure Chef David did not use boxed soup like I did.

One of the things Renee liked about this open faced sandwich was how the cheese melted into the onion soup.

Mine did not do that. I don’t know how to do that.

However, since this is my very first try at this recipe I don’t think it was too bad.

HELP! I NEED IDEAS ~ If any of you have any ideas on how I can get the cheese to melt be sure to let me know in the comments section below or on Twitter or Facebook.  I thank you in advance.

Nevertheless, this first attempt was every bit as tasty, delicious and bold as Renee said it was. It certainly tripped the lights fantastic across my taste buds. If you like onion soup this is the open faced sandwich for you.

For this first try of this sandwich, I only made one.

This is what you will need for 1 Sandwich:

1 chicken cutlet

2 packets of dry onion soup

¼ cup white wine

1 small sweet onion

1 tablespoon olive oil

1 tablespoon butter

1-2 slices Swiss cheese

1 thick slice of bread

Salt and pepper to taste


Here is what you do:

Lightly salt and pepper to the chicken to taste.


Mix 1 packet of the onion soup with the wine.

Add the chicken to the soup/wine mixture and turn to coat both sides. Let marinate 1 hour turning several times.


NOTE: I threw away the soup the chicken was marinated in. I never keep marinade that had raw chicken in it unless it is cooked in the recipe.

In the meantime slice the onion and sauté slowly over low heat in a mixture of the olive oil and butter.


When the onions begin to carmalize push them to the side of the skillet and cook the chicken for about 2-3 minutes each side. Do not over cook.

NOTE:  Caramelize simply means to heat or cook the sugar in foods in order to turn it brown and give it a special and sweeter taste.


Make the soup with the second packet according to package directions. Make sure it is very hot.


Very lightly toast the bread.


Place the toast on a plate.


Add the chicken.


Place the onions on the chicken.


Top with a slice or two of the cheese.


Pour a couple of ladles of the very hot soup over the top. You want the cheese to melt. Mine did not melt very much but did not affect taste.


Serve with some slaw.


Bon appétit!!!

1 chicken cutlet                     $0.93

2 packets onion soup             $2.49

¼ cup white wine                 $1.04

1 small sweet onion               $1.30

1 tablespoon olive oil             $0.23

1 tablespoon butter               $0.08

1-2 slices Swiss cheese         $0.42

1 thick slice of bread             $0.25

Salt and pepper to taste

Total cost for 1 = $6.74

Quote of the Day

Great restaurants are, of course, nothing but mouth-brothels. There is no point in going to them if one intends to keep one’s belt buckled.

Frederic Raphael


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Dinner Last Night


Kai with Steak Over Rice


For my first attempt at making Kai I did not do too bad.  It was very delicious!

However, it was not as fluffy as in Glow’s picture. I wondered how you get that look.

I would give me a grade of C.

I should have done an internet search first.  After dinner I did.

LEARN FROM MY MISTAKES:  “The edges will cook much faster than the middle. ”   I noticed that. However, this is what I did not do: ———->  :Lift the edges with a spatula, tilt the wok and let the uncooked eggs fall underneath. Keep repeating this step all around the edges until there are no uncooked eggs remaining.”

I also did not use a Wok as it is in my storage locker about 5 miles from where I live.

How to make Kai. I should have done an internet search first. Below is a link:

Kai Recipe


The entire meal: Steak, Roasted Vegetables, Kai Over Rice


The Salad

Leaf lettuce with cranberries, walnuts, and goat cheese


The Wine


The End. I was stuffed.



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