Yayyy!!!!!! Five years of dedication by lots of folks who are not me -- I'm late to the game other than signing on originally and then smoking again. Am I incorrect or was it that adorable Common Sense Mainer with the odd husband who started this whole bit? Ok, whatnot and talley ho!
Five year anniversaries are wood gifts. So, light up the barbie with some hardwood instead of a ciggie. Or enjoy my 5 woodchucks (and the irritating squirrel):
We have our quitters, want to quitters, smokers, never somoker supporters and something somethings here. We are all in it for the hopeful quit and complete support of our fellow addicts. None of us will really admit to being totally quit -- we know better. What we will admit to is being fragile, vulnerable, imperfect and yet very humourous, empathetic animals of the human species.
Please join us and don't worry about still smoking. We are here not just to encourage you and help you quit but also to ease the burden of your day and stress of the world.
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Grilled Corn with Ginger Bacon Butter
Ingredients
1/2 lb salted butter (softened)
1/2 cup bacon fat
1/3 cup grated ginger (use a microplane)
3 garlic cloves (grated on the microplane)
zest of 3 limes (taken off with a microplane)
juice of 3 limes
1/2 cup chopped cilantro
Fresh corn (in the husk)
Directions
For the Butter: Combine all seven ingredients in a mixer fitted with the paddle attachment. Mix until it is evenly blended. Using a spatula, turn the butter onto wax or parchment paper and mold it into a log. Chill.
For the Corn: Shuck the corn removing all of the husk and silk. Preheat a grill (charcoal creates better flavor). Brush the corn on all sides with olive oil. Using tongs grill the corn on all sides until golden in some spots. The corn may pop so be careful. Once it looks delicious, transfer the corn to a platter, season it with a little salt and rub it all over with the ginger bacon butter.
Tips/Techniques
Once corn has been picked, it is extremely important to keep it cool. Don’t waste anytime transferring ears to your refrigerator to avoid starchy, dry kernels. Look for bright green, moist looking husks. If the husks have started to dry or turn brown, it means you are dealing with corn that’s been out of the field for a while. The following pair particularly well with corn: basil, cilantro, thyme, garlic, ginger, leeks, lemon, lime, butter, chilis, bacon, tomatoes, feta cheese fried fish, spice rubbed and grilled pork or beef.
Puttanesca Sauce
This sauce works well with a hearty pasta like rigatoni.
Ingredients
Coarse salt and freshly ground pepper
1/2 pound penne
1 1/2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
3 oil-packed anchovies, rinsed (optional)
1 (15-ounce) can whole tomatoes with their juices
1 tablespoon capers rinsed; drained (optional)
1/4 cup chopped pitted Kalamata olives
Basil leaves, thinly sliced, for garnish (optional)
Directions
Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook according to package directions. Drain.
Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, red pepper flakes, and anchovies, if desired, mashing with a wooden spoon. Cook, stirring, until garlic is fragrant, about 2 minutes.
Add tomatoes and their juices, roughly cutting with kitchen shears or breaking up tomatoes with hands. Stir in capers, if desired, and olives. Bring to a boil and immediately reduce to a simmer. Season with salt and pepper. Let simmer until thickened, 5 to 10 minutes. Add pasta to skillet; toss to combine, and serve garnish with basil, if desired.
And for that European called football thing that is happening in Brazil:
Brigadeiro
These Brazilian brigadeiros are chocolate truffles rolled in a variety of truffles.
Ingredients
1 (14-ounce can) sweetened condensed milk
1 tablespoon unsalted butter
Pinch of salt
2 tablespoons, plus 1 1/2 teaspoons, unsweetened cocoa powder
For the decorating:
Cooking spray or a 1 teaspoon of softened unsalted butter, for hands
Handful of potato chips, crushed
Handful of pretzels, crushed
10 pistachios, finely chopped
10 walnuts, finely chopped
2 tablespoons chocolate sprinkles
Directions
Lightly grease a medium-sized bowl with cooking spray. Set aside.
In a medium saucepan, set over medium-low heat, add the sweetened condensed milk, unsalted butter and salt. Sift in the cocoa powder as to avoid lumps; mix until thoroughly combined.
Stir continuously for about 10 to 15 minutes, until the mixture has thickened. A good test is to swipe a spatula through the mixture and if it's thick enough to separate so you can see the bottom of the pan, then it's good to go. Pour the mixture into the lightly greased bowl. Cover with plastic wrap and transfer to the fridge to chill for at least 3 hours or overnight.
Prep your decorating ingredients. On a large plate or cutting board, arrange the mounds of crushed potato chips, pretzels, chopped pistachios, walnuts and sprinkles. Lightly grease your hands with cooking spray or butter. Using a teaspoon, scoop out about a teaspoon of the chocolate mixture and roll it, on your palms, into a 1 1/2-inch ball and place inside of a small cupcake liner. Roll the ball in the sprinkle, nuts, pretzels or potato chips. Repeat the rolling and decorating process until you've worked your way through all of the chocolate mixture, spraying your hands with cooking spray every so often.
Transfer the brigadeiros onto a cutting board or plate and place in the refrigerator until you're ready to serve.
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