Quoting Janis Kracht to Nancy Backus <=-

I'm still fighting it, so I'm trying to cut back at least FWTW.

I really have to do it... one of these days I'll bite the
bullet and quit (I hope).

I just have to do it the way I did it the first time (many years
ago) ... keep cutting down.

Some unsolicited advise ...

I was a heavy smoker for almost 50 years and tried to quit many
times, many ways. The only method that worked for me was The Patch
supplemented by the occasional hit on an e-cig (because even the 21
mg patch wasn't strong enough! I used a 21 and a 7 together in the
beginning.) Although the instructions suggested reducing the strength
every 14 days, the second time I did it (after the first attempt
failed when I went from 21 mg to 14 mg) I stayed on each level for
as long as I felt I needed to and it was about 24 weeks altogether.
Cutting back never worked for more than a few days, cold turkey
didn't work (and Roslind threatened to divorce me due to my horrible
moods and bad temper!), nicotine gum was useless and Champix made me
hyper, "spacey" and interfered with sleep.

I also thought about triggers that create cravings and for me it was
both coffee and alcohol. I stopped drinking both those things for a
while and took up tea.

Another thing that helped was when I felt a strong craving I would
go outside and do some deep breathing for a couple minutes, to the
point of hyper ventilating.

It was all about breaking patterns and finding substitutes (like tea
for coffee). (I was in the habit of going outside to smoke; so I
continued going outside frequently for short periods of time but
subbing the deep breathing for the cigarette.)

Cheers

Jim

... I can eat 2 fried eggs, 3 if they're scrambled, 40 if they're devilled

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On 02-27-19 22:34, Jim Weller <=-
spoke to Janis Kracht about quitting <=-

I was a heavy smoker for almost 50 years and tried to quit many
times, many ways. The only method that worked for me was The Patch

I smoked from age 15 to age 45. In between I "quit" multiple times,
never for more than a week. When I finally quit for good there were
several factors and aids. One factor was that smoking had become more
and more anti-social and where I worked I would have had to walk about a
half mile to have a cigarette. My aid was nicorette gum for about a
month, then followed by some sort of red gum (cinamon flavored?). The
worse times were driving to and from work. Neither the patch nor
champix were available then. I am glad it worked and applaud any who
make the effort -- so keep at it Janis.

Another thing that helped was when I felt a strong craving I would
go outside and do some deep breathing for a couple minutes, to the
point of hyper ventilating.

At this time of year, that might seem to result in frostbite in the
lungs? :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Rumaki Pate
Categories: Appetizer, Japanese, French
Yield: 1 servings

1/2 lb Chicken livers; cooked
3 tb Soy sauce
1/2 c Butter or margarine
- softened
1/2 ts Onion salt
1/2 ts Dry mustard
1/4 ts Ground nutmeg
1 ds Hot pepper sauce
8 oz Canned water chestnuts
-drained & coarsely chopped
6 sl Bacon; cooked and crumbled
2 tb Chopped green onion
Melba toast or crackers

In blender or food processor, finely chop chicken livers, a few at a
time. When all are chopped, return to blender and add soy sauce,
butter, onion salt, mustard, nutmeg and hot pepper sauce. Blend until
smooth and well mixed, scraping down sides frequently. Add water
chestnuts and bacon. Mix in thoroughly by hand. Spoon into 1 large or
5 small molds, pressing firmly so all air pockets are removed. Chill.
Unmold by dipping quickly into hot water up to rim and allow to
soften to room temperature before serving. Garnish with green onion.
Serve with melba toast.

Makes about 1 1/2 cups

(C) 1992 The Los Angeles Times

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:46:36, 03 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

JIM WELLER wrote to JANIS KRACHT <=-

I'm still fighting it, so I'm trying to cut back at least FWTW.

I really have to do it... one of these days I'll bite the
bullet and quit (I hope).

I just have to do it the way I did it the first time (many years
ago) ... keep cutting down.

Some unsolicited advise ...

I was a heavy smoker for almost 50 years and tried to quit many
times, many ways. The only method that worked for me was The Patch supplemented by the occasional hit on an e-cig (because even the 21
mg patch wasn't strong enough! I used a 21 and a 7 together in the beginning.) Although the instructions suggested reducing the strength every 14 days, the second time I did it (after the first attempt
failed when I went from 21 mg to 14 mg) I stayed on each level for
as long as I felt I needed to and it was about 24 weeks altogether. Cutting back never worked for more than a few days, cold turkey
didn't work (and Roslind threatened to divorce me due to my horrible
moods and bad temper!), nicotine gum was useless and Champix made me hyper, "spacey" and interfered with sleep.

I smoked from age 7 to 52 - two packs per day of Camel "Studs" at the
last. During all of my varied attempts at quitting the evil weed the
hardest habit to break was that of reaching from that pack of butts.
Damned near wore out several shirts trying to mine the pocket for those
absent cigarettes. The one time I thought I had it beat after six months smoke-free I got into a pi$$ing contest with the IRS - which I lost.
There was a cigarette machine in the lobby of the IRS building and I was
home and had a half-pack of Camels gone before I realised I had screwed
the pooch - again.

In the end what worked was being in a coma for seven days - during which
time the nicotine left my body along with its cravings. Not recommended
but effective.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Saddle of Rabbit Roasted in Tobacco Leaf w/Garlic Sauce
Categories: Game, Vegetables, Wine, Herbs
Yield: 4 Servings

2 tb Olive oil
8 Rabbit shoulders; bone-in
1 lg Carrot; scraped, diced
1 lg White onion; diced
1 Rib celery; diced
6 cl Garlic; peeled, halved
1 Juniper berry
1 Sprig thyme
1 Piece rosemary
1/2 Stick cinnamon
Water
4 tb Unsalted butter
6 Shallots; sliced thin
1/2 c White wine
1/2 bn Flat-leaf parsley; chopped
1/2 bn Tarragon leaves; chopped
3/4 lb Chanterelle mushrooms;
- halved
4 Rabbit loins; butterflied
- (cut down the center but
- not split totally)
4 Leaves blond tobacco
Salt & ground black pepper

Recipe courtesy Nicolas Le Bec of Restaurant Les Loges in
Lyon, France

Heat a stockpot with 2 tablespoons of olive oil over
medium-high heat, sear the rabbit shoulders until they
are a dark golden brown. Add the carrot, onion, celery,
and garlic. Sweat vegetables for 2 to 3 minutes. Add
the juniper berry, thyme, rosemary, and cinnamon stick.
Add water to cover the ingredients and simmer for 30
minutes.

Heat a saute pan with 2 tablespoons of butter over
medium heat, add the shallots and sweat until they are
translucent. Add the wine and reduce by 1/2. Stir in
the parsley and tarragon.

Remove the rabbit shoulders from the stockpot. Remove
the meat from the bone and chop fine. Strain the liquid
in the stockpot through a fine sieve. Return sauce to
stockpot. Simmer for 10 minutes and season with salt
and black pepper.

Heat a saute pan with 2 tablespoons of butter over
medium heat, add the chanterelle mushrooms and saute
until golden brown. Reserve warm on back of stovetop.

Set oven @ 350°F/175°C.

In a mixing bowl, combine the chopped meat and shallot
mixture to form the filling. Season the rabbit loins
with salt and black pepper. Fill the center of the loin
with the filling. Roll the loin into a log shape. Wrap a
tobacco leaf around each rabbit. Tie the rabbit with
butcher's twine to keep its shape.

Place rabbit onto a baking rack with a drip pan beneath.
Roast in oven for 10 to 12 minutes. Remove rabbit from
oven. Let rest for 5 minutes. Remove tobacco leaves and
slice. Serve with sauteed chanterelle mushrooms.

Yield: 4 servings

Copyright Television Food Network, G.P., All Rights Reserved

Uncle Dirty Dave's Archives

MMMMM

... "Girls are always running through my mind. They don't dare walk." Andy Gibb

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Dale Shipp to Jim Weller <=-

Another thing that helped was when I felt a strong craving I would
go outside and do some deep breathing for a couple minutes, to the
point of hyper ventilating.

At this time of year, that might seem to result in frostbite in the
lungs? :-}}

I know you're kidding but that can actually happen to athletes like
runners who really over exert themselves. Roslind's father, back
when he still worked as a fur trader for Hudson Bay, froze his lungs.
He was breaking trail ahead of his dog team and panting heavily when
the temperature was below -40. He never fully recovered from that.

Drenthe is an inland province in the north country, quite rural,
with lots of farmland and a cheesemaking centre, so there's always
lots of veal available.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Drenthe Veal Stew - Drents Stoofpotje Van Kalfsvlees
Categories: Dutch, Veal, Stews, Sausage, Beer
Servings: 6

2 lb veal cutlets
7 oz salami, met worst or any
other dry sausage
9 oz shallots
2 oz margarine or olive oil
1 bottle malt beer or
Heineken "oud bruin"
salt and pepper
parsley
celery leaves

Clean the shallots and halve the bigger ones. Cut into 5 cm (2”)
pieces. Dice the sausage. In a heavy saucepan, heat the margarine or
oil and saute the sausage about 4 minutes. Take from the pan. Cook
the veal cutlets in the hot oil quickly browning them lightly on
both sides. Turn down the heat, and carefully pour in the beer. Add
the shallots and salt and pepper to taste. Remember, the dry salami
sausage already could be salty.

Bring to a boil, then turn down the heat. Cover the pan and slowly
simmer the meat for 90 minutes. Stir the mixture once in a while.

Take the leafs from the parsley and celery stalks and coarsely chop.
Mix half of the spices through the meat and sprinkle the remainder
over the dishes when served. Serve with mashed potatoes.

From: Www.Godutch.Com

MMMMM-------------------------------------------------

Cheers

Jim


... Excellence is consistently doing ordinary things extraordinarily well.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Dave Drum to Jim Weller <=-

hardest habit to break was that of reaching from that pack of
butts.

Yeah, I went through that too. At work my smoke breaks (outside)
were event driven. I got in the habit of finishing a chore and going
out. So I continued going out for short breaks and doing the deep
breathing. (I still do that on occasion.)

The one time I thought I had it beat after six
months smoke-free I got into a pi$$ing contest with the IRS - which I lost. There was a cigarette machine in the lobby of the IRS building
and I was home and had a half-pack of Camels gone before I realised I
had screwed the pooch - again.

I too went through numerous stress relapses.

In the end what worked was being in a coma for seven days - during
which time the nicotine left my body along with its cravings. Not recommended but effective.

Ny way is better! [g}

Title: Saddle of Rabbit Roasted in Tobacco Leaf w/Garlic Sauce

Since the Dutch collection is almost finished I downloaded and
formatted a bunch of Lithuanian recipes. Partly because I wasn't
familiar with the Baltic cuisines and was curious. Not surprisingly
there are Russian and Polish influences and as Lithuania shares
the Baltic Sea with Scandinavia and has a similar climate there are similarities with their food too.

Here's a rabbit one...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Baked Rabbit
Categories: Lithuanian, Rabbit, Bacon, Dairy
Yield: 4 servings

1 kg (2 lbs) rabbit meat, cut
Into medium pieces
200 g (3/4 cup) bacon, sliced
50 g (4 tb) butter
1/2 c Bread crumbs
1 c Sour cream
2 tb Vegetable oil
Seasonings: pepper
10 Juniper berries
1 ts Caraway seed
Salt
MARINADE:
4 c Water
1 c Vinegar
1 ts Sugar
Bay leaves, salt and pepper

Cook marinade, cool and soak rabbit pieces 24-48 hours, refrigerate.
Remove rabbit from marinade, blot dry, lard pieces with bacon
slices, rub pieces with oil and ground seasonings. Layer remaining
bacon on bottom of roaster, place rabbit pieces on top, pour 1/2 cup
of marinade and bake in preheated oven at 350F/180C, basting with
pan juices until rabbit is soft. Serve baked rabbit pieces covered
with bread crumbs and sprinkled with melted butter. A sauce made
with pan juices and sour cream is served together and mashed
potatoes and stewed beets.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM


Cheers

Jim


... Experts aren't more right, just wrong for more sophisticated reasons.

___ Blue Wave/QWK v2.20
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JIM WELLER wrote to DAVE DRUM <=-

hardest habit to break was that of reaching for that pack of
butts.

Yeah, I went through that too. At work my smoke breaks (outside)
were event driven. I got in the habit of finishing a chore and going
out. So I continued going out for short breaks and doing the deep breathing. (I still do that on occasion.)

I will take a "smoke break" occasionally at work. One fellow worker said
to me "You don't smoke." being an astute observer. So I asked him "Why
should all the self-destructive people get all the breaks?". Bv)=

The one time I thought I had it beat after six
months smoke-free I got into a pi$$ing contest with the IRS - which I lost. There was a cigarette machine in the lobby of the IRS building
and I was home and had a half-pack of Camels gone before I realised I
had screwed the pooch - again.

I too went through numerous stress relapses.

In the end what worked was being in a coma for seven days - during
which time the nicotine left my body along with its cravings. Not recommended but effective.

My way is better! [g}

Whatever gets it done. I remember lighting up on the way to the ER and
handing the deck of Camels to my brother and saying, "Win, lose, or
draw this is likely mt last cigarette." Turns out it was prophetic in
a good way - but it sure shook Phil when I said it.

Title: Saddle of Rabbit Roasted in Tobacco Leaf w/Garlic Sauce

Since the Dutch collection is almost finished I downloaded and
formatted a bunch of Lithuanian recipes. Partly because I wasn't
familiar with the Baltic cuisines and was curious. Not surprisingly
there are Russian and Polish influences and as Lithuania shares
the Baltic Sea with Scandinavia and has a similar climate there are similarities with their food too.

Here's a rabbit one...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Baked Rabbit
Categories: Lithuanian, Rabbit, Bacon, Dairy
Yield: 4 servings

1 kg (2 lbs) rabbit meat, cut
Into medium pieces
200 g (3/4 cup) bacon, sliced

Bacon makes bland meat like rabbit have flavour - even if just bacon
flavour - not necessarily a bad thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilli-Bacon Rub/Paste
Categories: Five, Marinades, Bbq, Chilies
Yield: 1 Servings

MMMMM---------------------FOR BEEF & POULTRY--------------------------
2 tb Bacon dripping
1 cl Garlic; crushed
1/2 ts Tomato paste
2 ts Chilli spice mix
1/4 ts Cayenne pepper

Combine all ingredients in a bowl. Mash until smooth.

Makes about 1/4 cup

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Laugh and the world laughs with you, snore and you sleep alone.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Hi Jim,

I'm still fighting it, so I'm trying to cut back at least FWTW.

I really have to do it... one of these days I'll bite the
bullet and quit (I hope).

I just have to do it the way I did it the first time (many years
ago) ... keep cutting down.

Some unsolicited advise ...

I was a heavy smoker for almost 50 years and tried to quit many
times, many ways. The only method that worked for me was The Patch supplemented by the occasional hit on an e-cig (because even the 21

Yeah, glad you were able to quit!

I know everyone is different and quitting smoking is one of those things where some way may work for some, but not all... for me, the patch went right to my CNS (central nervous system) and drove me nuts :( I couldn't tolerate it at all. E-Cigs made me smoke more :) :) Then when I tried chantix, that one hit my allergies and I couldn't tolerate it.. so what I'm doing is just cutting back every day. Some failures there now and again, but it's getting better. I
know nothing is normal with me Lol

Take care,
Janis

mg patch wasn't strong enough! I used a 21 and a 7 together in the beginning.) Although the instructions suggested reducing the strength
every 14 days, the second time I did it (after the first attempt
failed when I went from 21 mg to 14 mg) I stayed on each level for
as long as I felt I needed to and it was about 24 weeks altogether.
Cutting back never worked for more than a few days, cold turkey
didn't work (and Roslind threatened to divorce me due to my horrible
moods and bad temper!), nicotine gum was useless and Champix made me
hyper, "spacey" and interfered with sleep.

I also thought about triggers that create cravings and for me it was
both coffee and alcohol. I stopped drinking both those things for a
while and took up tea.

Another thing that helped was when I felt a strong craving I would
go outside and do some deep breathing for a couple minutes, to the
point of hyper ventilating.

It was all about breaking patterns and finding substitutes (like tea
for coffee). (I was in the habit of going outside to smoke; so I
continued going outside frequently for short periods of time but
subbing the deep breathing for the cigarette.)

Cheers

Jim

... I can eat 2 fried eggs, 3 if they're scrambled, 40 if they're devilled

___ Blue Wave/QWK v2.20

--- BBBS/Li6 v4.10 Toy-4
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to Jim Weller <=-

everyone is different and quitting smoking is one of those
things where some way may work for some, but not all

So true!


Cheers

Jim

... It's absurd how fast a pint of beer can disappear on a hot day.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Janis Kracht to Jim Weller <=-

everyone is different and quitting smoking is one of those
things where some way may work for some, but not all

So true!

Yeah, darnit.. <grin>

So I keep trying.. one of these days I'll make it.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-4
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to JIM WELLER <=-

So I keep trying.. one of these days I'll make it.

You will. We have faith in you.

My first wife smoked heavily until she was pregnant with her daughter
from her second marriage. It was then that she decided to quit. Took
her four tries but she finally kicked it.

Later,
Sean

___ MultiMail/Win v0.51

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