Sazerac

Ribald insinuations or ?

5

4 Hi Beaze and Macky Mac

17 aw. just showed up to turn immediately around and return to The Fun Room ? What ? Mercy is a fine attribute, you understand ?

Stick close and shout out with any concern or experience. Let us know how you are negotiating the rough bits. This will be invaluable for other quitters to know. There is only NOW. NOW always. Everything else is a construct. Stay in the NOW. This is one of the gifts that quitting helped me with, being in the NOW and completely current with myself. No future tripping or reminiscing. There is a time for all that but, not right now. Now, is where I want to live.

7 hi Mac

YAY Nana ! You quit smoking ! WHOOHOOOOO!!! is RIGHT ! HALT is an incredible tool, I still use. not for craves or triggers anymore, just for when I feel upset or unsettled. Riffing On H.A.L.T. and also check this out, a thread about what helped us through the first days Your First Days, Nicotine Free

7 you were playing for the Chicks the other day, @reciprocity with your "-" misplaced. ha ha ha. wanna play like that again ?

YAY ! Congratulations on your Five Days of Freedom, John. You quit smoking ! Ain't nothing stopping you now.

7 hey Andy, why don't you play on the Chicks side now ? nobody is watching, lol.

7 hey Big D

I'm learning English

I slept right though. sigh

If you dry it out in the fridge overnight it gets firmer. 'Silken' tofu will never really get firm, it's a different animal and nice for the cheese/herb egg like thing. If you want something chewy try some Tempeh. Tempeh is great and super firm and delicious. A soy product, not tofu. I don't bother with pressing, just leave it draining overnight and the fridge dries it out quite well. But, you don't need a 'press' if you want to press. Just put a plate over tofu in the strainer and put a heavy can on top. The texture is the texture of tofu. I couldn't describe it as being 'like' anything else. A favourite is putting it with homemade stock for a creamy gravy or creamy soup. or sautee and spanking with soy and balsamic at the end in the pan. sizzle . then putting into a bowl and shaking nutritional yeast over it. check out Chinese and Japanese and Indonesian recipes. They know how to handle tofu the best. and don't forget....wrapping it is bacon works for everything as @reciprocity suggests. good luck. @catlover

9 hello darling smoke free critters

Titillating exposure demanded

Penumbral lunar eclipse: online observation – 5 June 2020

Oh you are welcome, d2e8b8. I love being reported...lol. Glad you tested. It's a good system and alerts The Mod Squad quickly.

first of all, tofu isn't chicken. If you want chicken, eat some chicken. use it soft in soup. blend it up with stock for a protein packed gravy. take out of pkg and put in a strainer over a bowl. leave uncovered in fridge overnight. saute lightly in olive oil and garlic or butter . take out and spank a little soy sauce on it. eat. do not freeze. ever. the texture is terrible. appreciate it for what it is, a high protein hit and will accept the flavor of anything you choose. crumble it and saute it up nice and brown, hit with soy/balsamic vinegar eat. add crumbled and sauteed to chili or spaghetti sauce or a curry. crumble and saute throw in some cheese and chives and eat. nice soft like scrambled egg. but, if you want egg, eat eggs. I eat tofu a lot and have for years. I appreciate the protein hit. But, it is not meat and will never be meat. I like it sauteed in bacon fat because....well....just because. lol.

NOPE love

More Evidence That E-cigs Harm Blood Vessels As Much As Cigs

Here I Am, on the Quit Train with Rev. Al on the Soul Train

12 those were good days and y'all enjoyed yourselves in The Fun Room, didn't cha ?

11 not crazy about these numbers lately. sigh

Happy Freedom for you , Abby. Thank you for stopping by and sharing your celebration with us and thank you for blazing the trail.