Good morning GUSchucklettes! Yesterday I put the nuts and bolts of this diary together with the latest buddy list thanks to anodnhajo. I could not think of a theme that wasn't a downer. Scare tactics are not the best when encouraging yourself or others to quit bad lifestyles. Since I'm waiting for multiple medical test results hopefully on Monday, my mind was travelling through Mr. Google on all the possible negative news.
I knew that was a waste of good time so I started cleaning out kitchen cabinets -- they look lurverly now! I learned a genius way to organize pan lids and save space. I made quinoa -- that turned to wall paper paste and stir fry which was good and will have today with shrimp. I used the veggie remnants and those I save in the freezer to make veggie stock. It has been on the stove for about 16 hours of slow simmering. No sense building negative energy with "what ifs" rather than positive well being with "I did it."
So, today I decided that the thing that helps many of us is the GUS community's bubbly, albeit odd, personality. We stay here because we are incapable of persistent, unrelenting seriousness. Humor is our vehicle for release of all sorts of tensions that are part of our lives. We have an easy comradery which allows us to trust each other with more serious events which we must address. It is because of humor and trust that we can tick off an hour at a time of not smoking -- then days then weeks then months then years.
There is no one way to quit. We all have our time schedules, means, failures and restarts. What joins us is the desire to quit. If you are a smoker and have lurked here -- jump in! We'd love to have your insight and participation.
I strolled through Mr. Google for quit humor rather than medical information and it was quite a bit more satisfying.
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.
You can also click the GUS tag to view all diary posts, or access the GUS Library at dKosopedia for a great list of stop-smoking links. Check it out! GUS library.
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!
Last year on March 31, bgblcklab1 wrote GUS: Giving Up Smoking Bad Tobacco Humor. It is true, much of what the interwebz thinks is funny is not only because smoking is not a joke. Finding humor in why one continues smoking is not funny. I did find a few clever videos that are directed at quitting smoking and manage to be funny at the same time. Not guffaw on the floor funny like we are -- but funnyish.
I found this video pretty funny and interesting in that it is an ad for a smoking cessation drug but obviously before the FDA requirement that 75% of the commercial tells you how many ways you will be miserable, incapacitated or die from the side effects. The good old days.
Those Brits!
A series related to the myth of "social smoking" which I think is pretty clever albeit somewhat gross in a juvenile way.
And finally not funny but considered the best anti-smoking ad ever made. Winner of the bronze medal at the 2012 Cannes Film Festival (can't believe it wasn't platinum). I've seen this ad from Thailand here in GUS but not the end which relates to the global reaction to the ad. It is truly astonishing -- and obviously effective.
Thai Smoking Kids ad
RECIPES
Be sure to click the brussel sprouts link -- the picture is gorgeous and will inspire you to make this dish. I have never been a brussel sprouts fan to put it mildly. My buddy is. So, I found a grated Brussel Sprouts gratinee from Julia Child which changed my mind and I've been looking for anything not boiled since.
Grilled Brussels Sprouts with Warm Mustard Dressing
From Marc Matsumoto at PBS Foods
If you are Portia Elm or any other vegan, you can subsitute the honey with an equal amount of coconut sugar.
Ingredients
400 grams brussel sprouts (14 ounces)
1 tablespoon olive oil
1/2 teaspoon coarse sea salt (halve if using regular salt)
1/2 teaspoon coarse black pepper
2 tablespoons olive oil
130 grams red onion (4.6 ounces or about 1/2 and onion)
1 tablespoon whole grain mustard
1 teaspoon honey
1 tablespoon red wine vinegar
25 grams pecans (.88 ounces, about 1/4 cup)
Directions
Remove the tough outer leaves of the Brussels sprouts and then trim and cut the the sprouts in half (top to bottom so that the core holds the leaves together).
Add the Brussels sprouts to a bowl and toss with 1 tablespoon of olive oil to coat evenly. Add the salt and pepper and toss to combine.
Grill the brussels sprouts cut-side down on a medium hot grill until the sprout is lightly charred and cooked through about 4-7 minutes. If you are using a broiler, broil them cut side up.
While the sprouts are grilling, add 2 tablespoons of olive oil to a saute pan and fry the onions until tender. Add the mustard and honey and continue frying until the honey starts to caramelize. Add the vinegar, stir to combine, and then pour the hot dressing over the grilled Brussels sprouts.
Add the pecans and toss it all together. Serve warm.
Roasted Cauliflower, Feta, and Lemon Pasta
From Adrianna Adarme at PBS Food
Ingredients
1/2 head cauliflower, cut into florets and washed
2 garlic cloves (not peeled)
2 teaspoons olive oil
Salt
1 cup heavy whipping cream
1 lemon, zest and juice, plus more zest for garnish
1/4 cup finely grated Parmesan-Reggiano, plus more for garnish
12 ounces penne pasta
3 ounces feta, crumbled
1 cup arugula, washed and dried
Directions
Preheat your oven to 400 degrees F. In a small baking dish, toss the cauliflower and garlic cloves with the olive oil and a few pinches of salt. Transfer to the oven and roast for 20 minutes. Carefully remove the garlic cloves and trim off the skin by cutting the ends and squeezing the garlic clove out, which will resemble a paste. Turn the oven off completely and place the cauliflower back in the oven so it stays warm while you prepare the rest of the dish.
Smash the garlic with the back of your knife and add it to a large saucepan, along with the heavy cream, lemon zest, lemon juice, Parmesan-Reggiano and a few pinches of salt. Turn the heat to medium low and whisk until it reaches a gentle simmer, about 5 minutes.
Meanwhile, bring a pot of salted water to a boil and add your penne pasta, cooking it per the package's instructions, about 8 minutes. Drain the pasta and add it to the large saucepan with the sauce. Toss until the pasta is completely coated. Mix in the feta cheese, arugula and reserved cauliflower florets. Give it a taste and adjust the salt, if needed. Divide between bowls and top with a bit more lemon zest and few sprinkles of parmesan cheese.
Mediterranean Chopped Salad
From America's Test Kitchen
WHY THIS RECIPE WORKS:
To prevent the cut-up produce in our chopped salad recipe from exuding moisture, we turned to techniques like seeding the cucumbers and quartering the cherry tomatoes before salting them to expose more surface area to the salt. An assertive combination of equal parts oil and vinegar delivered the bright acidic flavor we were looking for in our dressing for our chopped salad recipe. Briefly marinating the other ingredients in the dressing delivered an additional flavor boost.
INGREDIENTS
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
1 pint grape tomatoes, quartered (about 1 1/2 cups)
Table salt
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 (14-ounce) can chickpeas, drained and rinsed
1/2 cup chopped pitted kalamata olives
1/2 small minced red onion (about 1/4 cup)
1/2 cup roughly chopped fresh parsley
1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
4 ounces feta cheese, crumbled (about 1 cup)
Ground black pepper
INSTRUCTIONS
1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.
2. Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.
3. Add romaine and feta; toss to combine. Season with salt and pepper and serve.
SEEDING AND CHOPPING CUCUMBERS
1. Peel cucumber, cut in half lengthwise, and scoop out seeds with spoon.
2. Cut each half crosswise into 2- or 3-inch pieces.
3. Place each piece cut-side up on cutting board; slice lengthwise into even batons.
4. Cut batons crosswise into even dice.
GROWN-UP GRILLED CHEESE SANDWICHES WITH GRUYERE AND CHIVES
From Cook's Illustrated
Look for a Gruyère aged for about one year (avoid Gruyère aged for longer; it won’t melt well). To quickly bring the Gruyère to room temperature, microwave the pieces until warm, about 30 seconds. The first two sandwiches can be held in a 200-degree oven on a wire rack set in a baking sheet.
INGREDIENTS
7 ounces Gruyère cheese, cut into 24 equal pieces, room temperature
2 ounces Brie cheese, rind removed
2 tablespoons dry white wine or vermouth
4 teaspoon minced fresh chives
3 tablespoons unsalted butter, softened
1 teaspoon Dijon mustard
8 slices hearty rye sandwich bread
INSTRUCTIONS
1. Process Gruyère, Brie, and wine in food processor until smooth paste is formed, 20 to 30 seconds. Add chives and pulse to combine, 3 to 5 pulses. Combine butter and mustard in small bowl.
2. Working on parchment paper–lined counter, spread mustard butter evenly over 1 side of slices of bread. Flip 4 slices of bread over and spread cheese mixture evenly over slices. Top with remaining 4 slices of bread, buttered sides up.
3. Preheat 12-inch nonstick skillet over medium heat for 2 minutes. (Droplets of water should just sizzle when flicked onto pan.) Place 2 sandwiches in skillet; reduce heat to medium-low; and cook until both sides are crispy and golden brown, 6 to 9 minutes per side, moving sandwiches to ensure even browning. Remove sandwiches from skillet and let stand for 2 minutes before serving. Repeat with remaining 2 sandwiches.
Yay Crock Pot Recipe!!!!!!
Slow-Cooker Barbecued Beef Tips
From Country Kitchen
WHY THIS RECIPE WORKS:
Browning our Slow-Cooker Barbecued Beef Tips in a skillet not only improved the flavor and texture of the beef, but also created the foundation for a concentrated sauce that would become a main component of the dish. To get a grilled flavor, we needed to keep the meat away from the juices in… read more
SERVES 6 TO 8
Flap meat is sold in different configurations: as whole steaks, strips, and pieces. For this recipe, buy a whole steak and cut it into 2-inch pieces yourself. You'll need a metal steamer basket and five 10-inch skewers.
INGREDIENTS
3 tablespoons soy sauce
3 tablespoons tomato paste
3 tablespoons dark brown sugar
Salt and pepper
3 1/2 pounds beef flap meat, cut into 2-inch pieces
3 tablespoons vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 cup tomato sauce
1 cup ketchup
2 teaspoons cider vinegar
1 teaspoon hot sauce
INSTRUCTIONS
1. Combine soy, tomato paste, brown sugar, and ½ teaspoon pepper in 13 by 9-inch baking dish. Pat steak dry with paper towels and thread onto skewers.
2. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown 3 skewers on all sides, about 5 minutes. Transfer to baking dish with soy mixture and turn to coat. Repeat with additional 2 teaspoons oil and remaining skewers.
3. Add onion, remaining oil, and ½ teaspoon salt to now-empty skillet and cook over medium heat until onions are browned, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomato sauce and ½ cup ketchup and cook, scraping up any browned bits, until very thick, 3 to 5 minutes. Transfer mixture to slow cooker.
4. Set inverted metal steamer basket in slow cooker. Following photo 3, place skewers on steamer basket, scraping soy mixture over meat. Cover and cook on low until meat is tender, 5 to 6 hours (or cook on high 4 to 5 hours).
5. Transfer skewers to serving dish, slide steak off skewers, and tent with foil. Pour juices into bowl, let settle, then skim fat. Transfer 2½ cups defatted juices and remaining ketchup to medium saucepan and bring to boil. Simmer over medium heat until reduced to 1½ cups, about 10 minutes. Stir in vinegar and hot sauce. Season with salt and pepper. Pour 1 cup sauce over steak tips. Serve, passing remaining sauce at table. (Steak tips can be refrigerated in airtight container for 2 days.)
GETTING BARBECUE FLAVOR FROM THE SLOW COOKER. REALLY.
To simulate the flavor of grilled steak tips in the slow cooker, you have to compensate for the juices released form the meat.
1. SEAR Brown the skewered steak tips in a skillet to intensify the flavor of both the meat and the sauce.
2. COAT Once the meat is browned, coat it with a potent wet rub.
3. ELEVATE Lay the skewers on an inverted steamer basket to keep them out of the liquid.
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