So, I sit to write this on day 3 of at least my 200th time to quit smoking. I mean this really is the beast of all beasts and I don’t want to do it again. I don’t want to go through the mood swings, the insane carb cravings (more on this later) and twitchy nervousness. I’m done. Done, done. No 201st time to quit, the 200th will take.
Yesterday we started strong. We woke up at 6:30, made a smoothie and made it to the gym by 7 for a workout (the first in 8 months of falling in love with my sweet Jo). From the gym we were among the first to arrive at Boggy Creek Farm. We have been craving the ciabatta, tomato, egg and goat cheese sandwich for two weeks now, and hell, we worked out, so why not? Well, Barrie was indeed there with the ciabatta and she had croissants galore. Defenseless from not smoking and self-righteous from exercise, we bought two and shared one on the way home from Boggy. Our breakfast was a near exact repeat of the recipe shared in the first blog, but Jo has a soft spot for tangy sorrel, so we added that to hers and I decided to augment mine with a basil leaf.
Well, the snowball of consumption just picked up speed at this point. For our lunch we had bagel sandwiches of soysage, cheese, tomatoes and arugula, followed by the second croissant for dessert. By 7 PM the wheels have fallen entirely off the bus and we found ourselves waiting at Pluckers (PLUCKERS??? I haven’t been here since college!!!) for fried pickles, fried mushrooms, waffle fries with cheese and guapo (seriously) dip. Once back at home we tucked into that gut busting (literally) meal and Season 2 of True Blood. So, the finally tally for the day looks like this:
fruit smoothies: 2
Barrie Baking loaf ciabatta: 1
Barrie Baking croissant: 2
Rock Star bagels: 2
Pluckers extravaganza for 2
I understand that day 3 of quitting is the most pivotal, the poison is out, from here on it is a mind game, so… I consider day 2 a win for us, albeit a little rough on our guts. Day 3 is shaping up to be much better!
Today has been about limping around with pleasantly sore muscles (one is reminded of the strength that resides within) and atonement to my stomach from the ills of yesterday.
We started today with a peach, blueberry, banana and hibiscus smoothie and a soul satisfying lunch of fresh pasta tossed with Boggy arugula and basil, pistachios, parmesan cheese and a generous serving of pepper. This is one of my favorite quick lunches or dinners. There are several variations that are great, here is mine from today:
1lb fresh rigatoni or other short pasta
1 cup grated parmesan cheese
1/2 cup reserved from pasta water
3-4 cups fresh arugula
1/3 cup pistachios
4-5 fresh basil leaves
red and crushed black pepper and salt to taste
1/4 cup olive oil
Put water on to boil. Cook pasta to desired doneness. Before you drain pasta dip a coffee cup in and reserve pasta water for the final product.
In pan large enough to toss all ingredients, heat oil, pepper and pistachios until slightly toasted. Don’t let the pistachios burn. Over low heat, toss cooked pasta with oil and pistachios, add cheese and a splash of the water. Keep working until cheese is pretty evenly coating the pasta. If it is clumping up, add more water until it smooths out. Once cheese is well distributed, add arugula. When arugula begins to wilt, turn off heat. Serve in bowls topped with fresh basil and grated parmesan cheese.
I love this with browned sausage in place of the pistachios too!
Not That Martha