MY TOOTH IS COMING OUT NEXT WEEK

Well after visiting the oral surgeon yesterday it was decided that my infected tooth will come out next Tuesday and the process of placing an implant in will began. The pulling of my tooth will not be the expensive part of the process but getting the implant is where it is going to cost me. The CH boys and girls basketball teams will open there season up tonight against Matoaca, the boys team will be at home tonight while the girls team will be on the road. Also tonight in college basketball the VCU Rams will be at home against the Rhode Island Rams and I am predicting that the Rams will win this game and I guarantee it. It looks like we are going to get some more rain later today and tonight before we have very nice Thursday with temps in the 60's before it turns colder for the weekend come where the high on Saturday is only suppose to be in the mid 40's. MICKEY

Dark chocolate is seriously heart-healthy.
This time, love isn't blind. Chocolate, especially the dark or bittersweet kind, is rich in flavonoids, antioxidants that protect your heart by preventing platelets from sticking together and forming clots that could cause a heart attack. But even milk chocolate is good: A typical 1.5-ounce bar packs as much antioxidant power as a 5-ounce glass of red wine.

Don’t overdo it: Try individually wrapped mini or fun-size chocolate bars such as Nestlé plain chocolate or crunch. At 50 calories each, you can have two. Or dilute your chocolate with other flavors: mini peppermint patties are only 35 calories each, so have three! Dip your strawberries in chocolate syrup, or drizzle chocolate syrup on almost anything.

Jell-O. A staple in school cafeterias, hospitals, and frat houses everywhere, Jell-O is still fondly loved by millions. Whether it’s served up in slimy squares, a bulbous bundt-cake ring accented with pineapple chunks, or vodka-infused shots, Jell-O sort of stands in a league of its own. Broken down, it contains four simple ingredients – gelatin, water, sugar or artificial sweetener, and food coloring. Of these, it’s the gelatin that gives Jell-O its signature moldable, jiggly quality. And if you really want to know where that gelatin comes from, check out How Stuff Works – here’s a hint, it involves cow and pig bones…

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