The sugar doesn't make them sweet -- it melts and makes them barely glazed. Perfect with steak or chops or burgers.
I have a friend in Idaho who does not cook, will not cook, is not interested in learning. I tried to show her one night what I mean by easy and fast:
2 chicken breasts
Turn on oven. Put chicky in pan. Cover with drained 'chokes. Cover with tomatoes. Bake.
Save the artichoke liquid in case you think you need more in the pan. Bake covered or uncovered. Top with cheese or don't. Serve over pasta or rice if you want to. If you have some left over, chop it up and add it to an omelette. Or a sandwich. Or chicken broth. Or a green salad. Or hot pasta.
You can freeze half&half. Best used in cooking after that, rather than coffee.
Rules vary by state, but in many states, the "sell by" date on the carton is a week or so before the "goes sour" date.
Killer hot chocolate: In a non-stick pan, over low heat, melt a teaspoon butter with 2 squares semi-sweet chocolate. When melted, slowly stir in 1 pint of half&half. When hot but NOT bubbly, remove from heat and add 1-2 teaspoons vanilla.
Optional: Add a shot of peppermint schnapps or Kahlua or brandy to this in a mug.
Do not share this with children. They do not deserve it. Do not drink this more than once a month. You'll croak.
Crappy tuna, typical tuna, and WOW tuna. Since I opened my first can of WOW tuna, I've not been able to tolerate the crappy kind. The first good stuff I had was from Tri-Marine, sent to me by a friend in California. I opened the can, thinking I was going to make some tuna-noodles for supper. I stood there in the kitchen and ate the whole thing with a fork!
Did a little looking online and found a goldmine of suppliers: