I quit smoking at the age of 22. It counts as one of the best things I ever did. I was a pretty heavy smoker–about a pack and a half of Marlboro a day. Back then smoking was permissible in all kinds of places it isn’t today, so one could puff incessantly. My quitting was just one part of an over all effort I made beginning in about 1978 to improve my life.
I wanted to have things: a more glamorous life style, a nice house, fashionable clothes, a snazzy car, etc. Once I made the connection between the kind of daily decisions I made, and the course my life was taking, I could see that being a smoker was holding me back. The kind of people I wanted to be around did not usually smoke. Smoking had to go. The problem was, I was thoroughly addicted.
Quitting cold turkey was a disaster, so I weaned myself off the cancer stick by switching to lower and lower tar and nicotine brands: Marlboro Light > Merits > Carltons. I smoked Carltons for about a year. Then one day, I’d just had enough and stopped. I remember being mid cigarette, stubbing it out in an ash tray and that was that. I remember craving them for about three days. After that, I was comforted by second hand smoke for awhile, but eventually I became disgusted by that. I didn’t have to deal with it much though as my new friends didn’t smoke and so it went.
Every quitter has a story. Every potential quitter has excuses. For more ideas of exchanging your excuses for reasons to quit, visit Health.com
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Halve the eggs length wise. Remove the yolks and put them in a bowl.
Arrange the egg white halves on a plate or deviled egg tray
Mash up the butter, mayonnaise, onion powder and Frank’s with the egg yolks.
Evenly fill the whites with the mixture. Cover and refrigerate. The butter will harden up and give these eggs a firm creamy feel. Garnish with paprika for the classic deveiled egg look.
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