
tryin to strike a sexy pose, but cannot make it..And why do I look better in my pre-make up pictures than this one

I am just a simple girl who enjoys life to the fullest. I love food, food and more food, especially sweet stuff. Thus my favourite pastime is eating and finding the best food in town. I love sipping kopi while hanging out with friends
Chocolate Trivia
1.The Aztecs considered chocolate an aphrodisiac and subsequently all chocolate based foods were strictly forbidden to women.
2.Ironically, according to several studies, chocolate is the number one food craved by women.
3.Chocolate contains the same mood lifting chemical, phenylethylamie, produced by the brain when you fall in love.
4.Chocolate is an excellent source of vitamin E and a good source of phosphorous, calcium and iron.
5.There is no proof that chocolate causes or aggravates acne. Nor that it causes tooth decay. In fact, there are indications that the cocoa butter in the chocolate coats the teeth and may help plaque from forming.
6.Research at the University of California has found that chocolate carries high levels of chemicals known as phenolics, or antioxidants like those found in red wine, and may help lower the risk of heart disease.
7.White chocolate is not true chocolate because it contains no cocoa solids. Instead, it's usually a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla, hence it's sweetness.
8.Chocolate should be stored, tightly wrapped, in a cool, dry place. If stored at warm temperatures, chocolate will develop a pale grey "bloom" caused when the cocoa butter rises to the surface. Under ideal conditions, dark chocolate can be stored for 10 years. However, because of the milk solids in both milk chocolate and white chocolate, the shouldn't be stored for longer than 9 months
Before you take a bite - smell the chocolate, breath in its aroma and take a good look at it. Is it shiny or dull? What is its color and texture? Much like a wine connoisseur, chocolate lovers consider appearance, smell and taste. True chocolate aficionados let the chocolate melt on their tongue and enjoy the various degrees of intensity and sensual feelings while it liquefies.
Professional chocolate connoisseurs have many terms to describe the texture, quality and feel of chocolate. Let's look at the texture of a chocolate bar first, how does it break? Does it crumble and splinter or is it a clean break coming off with a hard and clear "crack"? If it does, it's an almost sure sign of an excellent quality. Is the praline shiny and does it have a thin shell of chocolate surround it? Is it beginning to melt if you hold it between your fingers a few seconds? If it doesn't, it may contain a lot of vegetable fat.
Let's taste it now -- slowly let a square melt in your mouth or take a small bite from a praline. Does it melt nicely and smoothly, or does it leave a granular or "floury" feeling in your mouth? Granular residues may be the sign of too much sugar, which in turn may make you thirsty. Does it stick to your palate and require considerable pains to dislodge it from the roof of your mouth?..It shouldn't. Does it melt easily and change without much effort from solid to liquid without chewing it? If it doesn't, its too "dry." but the opposite, "fatty" will just leave that kind of taste in your mouth. It goes without mention . . . the less granular the texture, the smoother, the less fatty and softer melting, the better the chocolate!
Its been proven that chocolates releases endorphins. Good chemical to relieve our stress during exam time. All the more reasons to load up on it