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.
GUS (Gave Up Smoking) is a community support diary for Kossacks in the midst of quitting smoking. Any supportive comments, suggestions or positive distractions are appreciated. If you are quitting or thinking of quitting, please -- join us! We kindly ask that politics be left out.
A message to ALL quitters. You don't have to avoid GUS if you have a failed quit. We won't give you a bad time and we consider the failed quits as "practice" for the real quit.
Quit Keeper widget which is an outstanding aid for those beginning the difficult path to quitting. It lets you know how long you haven't smoked, how many cigs you haven't smoked, how much money you've saved.
Quit Smoking Counter h/tGDbot. For those of you who have had a problem with Quit Keeper or want a different counter!
Grilled Corn with Ginger Bacon Butter
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)
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.
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 SauceAnd for that European called football thing that is happening in Brazil:
This sauce works well with a hearty pasta like rigatoni.
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)
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.
These Brazilian brigadeiros are chocolate truffles rolled in a variety of truffles.
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
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.
Weekly GUS Diary Schedule (regular hosts featured in bold) is below.
Sun PM: gchaucer2
Mon AM: Homers24
Mon PM: Qwisp!!!!! Yayyyyyy!!!!!!!
Tue AM: gchaucer2
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Wed AM: Homers24
Wed PM: Vacationland
Thu AM: anodnhajo
Thu PM: Open
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Sun AM: bgblcklab1
WELCOME, WELCOME, The grouch!!!!!!! AND Quisp!!!!!!!! anodnhajo will add you to the buddy list because he is the smart guy!!!! Thanks for being our anniversary buddy!!!!!
And the latest updated Buddy List by Mr. Amazing, anodnhajo!!!! (6/15/14)
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