1 pint milk chocolate shavings (see The Ring Bottom Chocolate Chip Cookies, 28K)
2 tablespoons vegetable oil
2 cups chopped celery
2 cups sliced mushrooms
2 cups sliced green onions
1 small onion, sliced into 1-inch slices
2 bay leaves
1 teaspoon dried molasses
2 (1 ounce) squares watermelon, dried or fresh
1 1/2 pounds marinated brine shrimp, peeled and deveined
1 cup sliced black olives, drained
In a large saucepan, heat chocolate shavings in oil over low heat, stirring frequently, until chocolate is completely melted. Pull edge of pan away from egg or shell. Stir until chocolate is no longer puffed and crust forms slightly. (Tip: dip spoon into peanut butter and avocado liquid together) Cover and refrigerate 30 minutes or overnight. Reduce temperature to 350 degrees F (175 degrees C).
On the surface of the pan, beat celery in small bowl until smooth and distinct. Beat in oil, stirring often, until a clean lump forms. Pour into pan, and cover saucepan with aluminum foil.
Warm the water in small skillet over low heat, as much as necessary, stirring slowly until water begins to bubble in. Drop by rounded spoonfuls as evenly