GIVING UP, GIVING IN, AND GIVING TO FOOD REVISITED

As we begin a new year, have we learned how to eat healthier without feeling a need to place a chain on the refrigerator? I am posting this popular blog message from several years ago and I am happy to report I have come over to the healthier side, sometimes kicking and screaming in the beginning, but making headway. My regular readers will remember I am a good ole Southern cook and baker. We have it in our genes to indulge food not only for ourselves but spoil our family, friends, and any guests we have. I am living proof we can adapt and change. Do I still cook and bake? You betcha but I find us sharing more with others, sealing meals and freezing them for later time instead of eating it all up. My daughter and I discuss healthier ways to cook and if you read the blog, you have seen my switching over to the air fryer as a means to eliminate some of the frying I love to do. Let’s see what I had to say about this topic:

HAPPY NEW YEAR OR IS IT? Here we are again, the beginning of a new year and with it comes the ongoing, well meaning, resolutions one more time. This year is going to be different but is it? I am reposting a message that is a reality check for us. Watch for the hint/tip at the end. This has helped me avoid so many snacks and desserts….not all of them but some! Remember this quote from A L Williams, promoter of term insurance…All you can do is all you can do but all you can do is enough!

GIVING UP, GIVING IN, AND GIVING TO FOOD. We are in a new year with new goals and new intentions. Let’s make resolutions and promises but let’s get real…..Are you really going to Never Eat a Donut the rest of your life? On this blog, I want to recognize our human side of our thinking on the subject of eating. The answer to my question is probably not, even though on this first few days of the New Year; you may have answered Yes! Let us look at a few reasons why this normally doesn’t work.One of the reasons we eat is Emotional or Comfort Eating and I am referencing to an article on WebMD on this subject. (Link is included for entire article)Emotional Eating: What Helps By Joy Manning, Reviewed by Melinda Ratini, DO, MS on July 28, 2014 on webmd.com      Does stress, anger, or sadness drive you to eat? Do you turn to food for comfort, or when you’re bored? Many people do. If you often eat for emotional reasons instead of because you’re physically hungry, that can be a problem.       Obeying the urge to eat more than you need is a sure-fire way to gain weight. It’s an even bigger problem if you already have health conditions like diabetes, obesity, or high blood pressure. You can get back in control of your emotional eating. The surprising part is, it’s not really about food at all. You might not even realize you’re doing it. One of the biggest clues: “Eating until you are uncomfortable and stuffed is a sure sign something is going on,” psychologist Leslie Becker-Phelps, PhD, says. Another clue: You’re gaining weight and you don’t know why. Don’t assume that it’s just that you’re getting older or slacking on the treadmill. Consider how you’re doing emotionally, and whether that might be affecting your eating.   Another reason for eating is Habitual or I Can’t Stop Eating.Even though this is a form of emotional eating, it should have its own category. We form habits as eating a certain food during a specific time during the day. Some people want something sweet at night or at least a bowl of cereal, a few cookies and milk, a sandwich, chips, etc. Think about it; is there a certain time of the day only a certain food will satisfy you? If you find yourself eating at this certain time, my tip for today is change what you do at that particular time. Even a big glass of lemon water or a cup of hot tea, or hummus on a celery stick, can alter what can happen. Taking a shower or a little activity can break this chain of habitual eating. If eating at 10 pm is the witching hour, try to schedule other activity instead of sneaking into the kitchen. If cereal or cookies are the demonic foods (which I say can tempt anyone) get them out of the house. You might be surprised how the urge will leave you if they are not handy. Keep other healthy items easily accessible. You most likely will not eat them at this time, but you are breaking a habit. Another tip is remember it takes up to 30 days to break a habit.

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This is me, Arline Miller age 69 with diabetes type II and managed with diet and small amount of meds.
Now at 72 happy years old, I have lowered my A1C and have lost a total of almost 50 pounds. My husband is now losing and has lost over 20 pounds, and you can see one of our most inspiring sources, my daughter Missy who maintains a fantastic weight and looks wonderful.

Ask yourself this question: Can I make it 30 days without my usual habit food? At least give it a shot. Even if you make it two weeks, pat yourself on the back. If you give in; start the countdown again.

HEALTHY BITES has been created to include a good variety of healthy foods to eat and I suggest you check it out for recipe ideas. If you follow me on Pinterest, one of my boards Healthy Bites, is also directed to some of the recipes I have found not only healthy but tasty. There are so many great sources to eat healthy and know how to develop good habits and a healthy life.

2022 Note from Blogger: Not only have I lost and maintained a lot of unwanted pounds, my husband has now gotten on the eating healthier and has lost in a short while over 20 pounds and is excited about his future. It is not impossible to gain control and when you do, your self confidence and sense of accomplishment increases. I find we smile more, we find humor in the smallest things, and we encourage each other in a positive light.

2019 Note from Blogger: I pulled up this post message from 2016 for a reason. Most of us eat emotionally. Only a few actually eat only when we are hungry and not dehydrated. If we would make one change, it would help dramatically. Drink water first! Even if you feel you are going to eat that donut, chip, cookie, whatever, do yourself a big favor…..Drink a big glass of water. Place the goodie by the water glass and only eat when the glass is empty. This one change will slow the brain’s urge to splurge and can make a huge difference in the amount of junk you will consume. You may find that this small hedge will diminish the urge and actually prevent a snack accident!

(C) Copyright 2012-2022 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third party material including photos are credited to original source if known for credit references.

POWER XL MAKES EATING FUN

The last few blog posts have reviewed a lot of tasty foods made quickly and efficiently with a small learning curve. I have toasted bagels, fried mushrooms, grilled pork chops, baked a pie, made baked beans, grilled hot dogs, and now I will show how great fresh french fries, grill burgers, and air fry/grill crab cakes as well as stuffed mushrooms. In all my tests, I have had good experiences in time/effort and especially tastes.

French fries, fresh, seasoned, and delicious made without grease and EVOO spray.
Seasoning made from Garlic Salt, Onion Powder, Spicy Smoked Paprika, and Jane’s Krazy Salt.
I love the two crisper trays for the ability to make enough fries in one air fry.
400 degrees for 20 minutes on air fry and then I turned it to toast to get a crispy crust. It took about 10 more minutes.
Total success and I am including the French Fry Sauce Recipe in the link below.

French Fry Sauce!RECIPE HERE! –> https://buff.ly/3mQKwQfHomemade french fry sauce is made with mayo, ketchup, and pickle juice then spiced with paprika, onion powder, and seasoned salt. It’s slightly creamy with just a touch of tang from the pickle juice.

Click on link to learn more about this product: https://powerxlairgrill.com/

STUFFED MUSHROOMS AND CRAB CAKES IN POWER XL AIR FRYER GRILL OVEN

If you don’t have a power air fryer oven, you are missing some easy cooking. Baby Bella stuffed mushrooms filled with ingredients listed in pics. I didn’t go by a recipe but when I post to blog I will try to list out approximately what I used. As I was cooking the mushrooms I grabbed some frozen crab cakes and cooked them in the power oven too. The last few minutes I seared them in a hot buttered pan to get the quickest crust. Dinner easy decadent and yummy. Cooking doesn’t have to be hard. I can tell you I love this Power XL 7-n-1 air fryer grill oven.

CRAB CAKES ON TOP RACK WITH STUFFED MUSHROOMS IN AIR FRY/BAKE PAN.
Close up of some ingredients, Cream Cheese, Sharp Cheddar Cheese, Le Gruyere and Parmesan Cheese.
Shallots, chopped garlic, Umami Seasoning, Onion Powder and Garlic Salt, Worcestershire Sauce, chopped chives are added to cheese mixture before stuffing mushrooms
Stuffing mixture for baby bella mushrooms (the stems are pulsed and added to mixture.

The next time I do crab cakes, I will grill them in the grill pan for proper searing. I took the crab cakes and seared them in a saute pan with butter at the end of the time. They were delicious but it cost me having to do another unnecessary step I could have avoided by using the grill pan.

GRILLED BURGERS IN POWER XL AIR FRYER/GRILL OVEN

MY POWER XL WITH BAGELS TOASTING IN MY NEW TOY
My first test burger and it was a tasty burger with grill marks. Success on first try.
I used the grill pan but found out I should place the grill pan on the bottom rack. They turned out great, but better on the bottom rack.

Lettuce, cheese, condiments, olives, and of course dill pickles made easy in my Power XL grill.

I am not a paid sponsor of Power XL Air Fryer Grill Oven but I love trying new ways of easy breezy ways to prepare, prep, and make our meals with hardly no mess in the kitchen. As I test further, I will post. I plan on baking a pineapple cake this weekend or maybe a pie. I will see what comes my way.

(C) Copyright 2012-2022 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third party material is sourced if known to original location/author for credit references.

Let’s Keep the Power Up with Power XL

I have to say getting the Power XL Air Fryer Grill Oven for Christmas is better than a lot of gifts I have received and they were all wonderful. Most of you know how much I love to cook. Yes, I said it. I love to cook. I find a challenge learning how to make something even more delicious and most importantly, even more easy and time friendly. I thought I would continue to share my testing series. Here are some of my other goodies:

BAKED BEANS AND GRILLED HOT DOGS VIA POWER XL

Look at the caramelization which came from baking beans and pre-cooked bacon in the Power XL Oven


The Grill Pan is awesome and places great grill marks on the hot dogs. It doesn’t matter if it rains outside, we can grill inside.

Yummy and Quick with the flavors of traditional cooking/grilling in the Power XL
This is how a chili slaw dog should look without having to deal with a grill.

I made my baked beans with the traditional recipe you can find anywhere on Pinterest but I used pre-cooked bacon since the oven does the caramelization quicker. Bake selected and it took 25 minutes. I sprayed my casserole dish and so no scrubbing afterwards. The hot dogs were done on Grill in the oven’s grill pan for 7 minutes and then I flipped for an additional 5 minutes. Perfect dogs!

FRIED MUSHROOMS IN THE AIR FRYER

The Crisper Tray works like a charm and our oven came with two. Mushrooms are terrific in the air fryer.
I made a sauce horseradish blue cheese dressing and wow, it hit the spot.
If you wonder about the crunch, don’t worry. Look at the crust.

I dredged the mushrooms in an egg buttermilk soak, then in seasoned flour, and back into the egg mixture then into panko crumbs. Easy and tasty. Garlic salt, onion powder, paprika, and seasoned salt and pepper.

I have several more to test and report on but I am happy to say that it is going very tasty in my kitchen. I love the ease of clean up which has been incredibly easy so far. I made french fries last night so watch for more exciting blog messages. I will demo stuffed mushrooms, burgers, french fries, and will make a cake.

Click on this link to learn more (Image just for display)

https://powerxlairgrill.com/https://powerxlairgrill.com/

Please feel free to make comments on your experience if you have a Power XL Air Fryer Grill Oven and maybe I can get some ideas from my readers….Until we Cook and Air Fry Again……..Arline Miller, Reinvention Queen and Blogger

(C) Copyright 2012-2022 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material is sourced, if known, to original location/author for credit references.

POWER UP WITH POWER XL AIR FRYER/GRILL/TOASTER OVEN

As many of you know that I have been a fan of the Power Air Fryer Oven and I have posted many times great results from my usage of my mean red machine. This past Christmas, my husband and I gifted my daughter the Power XL 8-n-1 air fryer grill broil bake toaster oven. While we were reviewing the product, our daughter suggested she chip in some Christmas Green and we decided to get a new one that does so much more. No, we are not getting rid of the “Mean Red” as we call it and have decided that we can easily take it with us on trips instead of having to use a microwave for cooking as it is not the same.

As a dedicated cook and baker, I take a new appliance seriously and I like to test out recipes and find my own favorites. I have been applying my testing to foods we like to eat and I thought I would like to share my adventures so far with my readers. My first test was a favorite meat, pork chops:

Four beautiful chops with the seasonings I used prior to grilling .
I placed the seasoned chops in the grill pan and set the controls to 425 degrees, grill setting, and since this was my first time, the timer was set but I was physically close to watch the process. Only 7 minutes and flipped for 7 more minutes with beautiful grill marks.

You can check out the Power XL Air Fryer Grill Oven by clicking on this link: https://powerxlairgrill.com/?c=AFG349MJ3&utm_source=google&utm_medium=shopping&gclid=CjwKCAiAlfqOBhAeEiwAYi43F_jaN5RXzUzFpYA7NXG_sIrbuDfpDtFfEnKby06t3Zf5BGiIgj7-ehoCoIAQAvD_BwE

Don’t they look great? Successful test for grilling
Yes, grill works great! Power XL came through.

Next, I tested a pie, yes an apple pie made the easy way with the Power XL oven using a large can of apple pie filling and two pre-made frozen pie crusts (deep dish but next time I would use the regular and I will explain why. I thawed the pie crusts, preheated the air fryer oven, and filled one of the fork pricked crusts with the filling, and placed the other crust on top and vented the top as seen in the photos.I added an egg wash to the top crust. I set the oven to Bake, Temperature to 375 degrees and set the timer for 35 minutes. You can see how it turned out with the grandson’s and my husband’s approval. So doggone easy and a solution if you keep some crusts in the freezer and a selection of pie filling cans in your pantry. See for yourself:

Apple Pie Made Easy in the Power XL 8-n-1 Air Fryer Grill Oven

The finished apple pie in 35 minutes in the Power XL Air Fryer Grill Oven
Now for the reason I would use regular crusts next time. The deep dish is slightly too large to place for the top crust and gave it a little too much pastry. Still delicious!

A tip for those who don’t like cleanups….We cover our drip pan with a thin sheet of tin foil. So easy to remove and replace instead of cleaning.

I have tested more dishes and in the coming days, I will review stuffed mushrooms, crab cakes, fried mushrooms, baked beans, and hot dogs. Maybe even more as I test away. Certainly I am going to roast veggies, grill chicken thighs, and I have to try a pizza soon. I think I have already posted how it perfects toasting bagels. Have fun in your kitchen, until we cook, grill, bake, roast, and sear in the new toy we have!

(C) Copyright 2012-2022 Arline Miller of Sipping Cups of Inspiration and Reinvention Queen with all rights and privileges reserved. Third party material is sourced to original location/author for credit references.

It’s Not What You Cook, It’s What You Eat

Several years back I posted how I decided that I didn’t do well on a restricted diet that required me to only eat a certain type of food and not to ever have a sweet or carb. It just didn’t work for my independent personality. I don’t like to be restricted as my free spirit will rebel and eventually will return to pre-restriction eating. I found that the smaller portions and distributing the amounts to more healthy choices but allow a small portion of the taboo foods works well. How well you may ask? I have lost a total of 48 pounds (and no, I am not giving you my former weight and current weight) LOL. Trust me, this is the true amount of weight loss. I will post some pictures, ugh of before and now. Am I through losing weight, am I perfect, and am I happy? Those will be the questions I will answer in this update. Do I say this way of eating is the only way? Not hardly, what I say is it is the right way for me. I will go over my thoughts on how it works for me as I have decided, it is a mental decision to enable me to keep on keeping on. I think all of us need to do a mental check on why we eat, why we feel we have to be imprisoned by a diet plan for it to work, and why can’t we control the amounts we put in our mouths?

This was a picture which shows me at a weight I was not proud of with my beautiful daughter.
This gives you a look at me recently with my husband who has lost about 20 pounds since this was taken. He has been practicing how you can eat bread, just a piece instead of several. We are so proud of him and of course me too.
Here is Greg kidding about only eating one piece of Christmas candy. After learning how to control quantities, he can begin to see the humor of it all. He lost weight during the hardest time of the year. He didn’t do without; he did with less.
Here I am at my heaviest with my sister. I am not showing these to “shame” me as I am proud of me taking control of my body and mind. I have recent pics and I look a lot different now. My health is so much better and I can hang with the best of them.

My best observation is my daughter who has mastered the art of quantity and balance of eating to live not to live to eat. We kid her that she grazes and doesn’t really eat. She eats a variety of foods with the exception of no beef, poultry, or pork. She does eat seafood including fish. Beyond this exclusion, she does eat a variety of foods, but she could eat off a saucer and usually does eat off a salad plate. I watched her over the years with her maintaining a healthy weight and slender figure. She never concentrates on junk food and/or sweets. That said, she will taste something she likes but doesn’t indulge. There it is…the key to success…..No indulging or overeating. I watched and learned and then started to practice it myself. I didn’t stop eating meats, but I did stop eating a lot of meats. I didn’t stop eating carbs, but I did dramatically cut them to a very small amount. I would take out a tablespoon of mac and cheese so I could feel I had some. Believe it or not, this works for this rebellious gal. I would put more of the healthier foods but add a spoonful or two of the foods I loved and yes, still love.

Was I always a big gal? Not hardly, I have been at times in my life where my rib and hip bones stuck out. I starved myself during these times to look good but I was doing my metabolism life long damage. It was harder to lose weight as time went on even doing the restricted diets. I had wracked my normal food digestion and how my body processed foods. I had taught my body that I was in starvation mode and it stored fat and more fat, and on and on.

Late 70’s and no problems with weight but I ate more salads than bunnies ate lettuce.
These were the days when I controlled what I ate or better described as what I didn’t eat.

I post these pictures for one reason, looking fit if depriving the body of all foods in moderation is a false bravado. I have learned in my later years, eat smart and don’t deprive yourself any of the food groups. Eat lightly, eat proportionally, and your body will thank you. I hear people who never allow themselves bread, sweets, and carbs. Yes, these need to be consumed on a small scale and they should never take control of you, or you will lose control. One thought and I am not saying you should eat all you want of those food groups. Learn to control your body and most importantly, your mind. Here’s my thought and I speak from prior experience, have you ever been able to stick to a restricted diet for long periods or do you lose some pounds, start feeling good but deprived and find yourself cheating? Then, once the cheating begins, you give into those temptations more and more, and then the fall of the wagon happens and the pounds come back. I speak as an average person, with average likes and dislikes but this does work for me. I have no experience of food or nutritional education and only as a life long fighter of the fats.

In conclusion, I cook the same way I have always cooked, and some of my friends wonder how I have lost weight. It is in the quantities and my attitude. I give away sweets if I bake, I eat small portions of food, and we have learned to seal foods for future meals instead of trying to eat all of it. So, it is NOT WHAT I COOK, BUT WHAT I EAT.

(C) Copyright 2012-2022 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material is sourced, if known, to the original location/author for credit references.

REINVENTION QUEEN REINVENTS NEW POTATOES

2022 Kickoff for Reinvention Queen “New Potatoes are reinvented into Clam Chowder”. I posted this idea in 2021 and the other day, I used this idea to make some fantastic chowder. Before I throw any food out, as long as it is still safe to eat, I figure out what new dish I can make from the leftovers. During this year, I will walk you, my readers, through the creative approach I use. Let’s revisit one of the many posts I did. If you are looking for some ideas, search in the search box by typing Reinvention Queen and you will see several selections. Here is the original post:

Yesterday, we were the recipients of one of my husband’s long time friend, David Fletcher who is an avid gardener, first bounty freshly dug new potatoes and awesome fresh garden grown onions. I was over the moon with the sight of the vegetables and I washed them off and thought of my childhood. Before I share both of my dishes, I thought I would reminisce a little.

When we were little, times were not easy but they were good. I don’t have a memory of a horrible childhood but rather a time much simpler than all the craziness in the world. We had neighborhood playmates and if we could be called a gang, it was an innocent one, and we now call ourselves the Willow Street Gang. One of those neighbors is smiling if he is reading this, as Duane Tucker and I jokingly refer to our days on that little street in my hometown of Douglas GA. Now, for the background story of the new potatoes or potatoes in general. To say our Mother could stretch a dollar for a mile, would be to insult that crafty lady. How she could make a meal out of almost no cost is still a mystery but one I remembered after I became an adult.

We may not have had a bounty of food but she always had just enough to feed us all. There were four children and two adults and one can of salmon would feed us and we left full. A mess of potatoes and we had the creamiest, tastiest, and filling meal. She would make bread to go along with it and sometimes if a neighbor had surplus and we got vegetables, oh yeah, we ate well. As I stated, she could make enough for us growing children to leave the table satisfied. When I made the fresh new potatoes, I was smiling while cooking them. Now, let’s move on to how I made two meals from this yumminess.

A large pot of stewed new potatoes with so much flavor.

Arline’s Stewed Potatoes:

  • Approximately 2-3 lbs of potatoes (new for me but regular russet potatoes can be used)
  • 1 large onion preferably sweet Vidalia or similar sweet garden variety chopped
  • 1 large box chicken or vegetable broth (chicken used)
  • 1 stick of salted butter
  • Mixture of garden herbs with more dill than others
  • 3 Tablespoons of Flour (either type, SR or AP)
  • 3/4 cup – 1 cup Heavy Cream or Half and Half Cream
  • Salt and Pepper to taste
  • 1 T Onion Powder

Scrub potatoes and cube into large bite size pieces. Place them into large pot with the broth. You can use some water in addition to broth if you need to fill to above potatoes. Add butter cut into cubes with crushed or finely chopped herbs as stated above. Cook until potatoes become fork tender on medium heat.

In a small cup, place some of the broth and flour and whisk until flour is dissolved. Add to pot and mix together. Add cream to potato broth with salt and pepper and onion powder and turn on low heat. Cook until they are very tender. Turn heat off and let the potatoes soak up some of the thickened liquid. (Tip: If liquid is not thickened enough, you can add a small amount of corn starch or mix small amount of flour to thicken to a sauce of richness.

These were so delicious that I almost didn’t make the next dish from the leftovers but I couldn’t resist the reinvention from them to the easiest clam chowder I have made. I made my simple but you can go wild with carrots, celery, whole kernel corn and use canned clams. The possibilities are endless but this one was put together in a couple of minutes with the biggest task of opening cans.

Reinvention Step of Enhancing Stewed Potatoes into Clam Chowder in Five Minutes.

To the pot of new potatoes, I opened three cans of Bar Harbor New England Clam Chowder but may I say, there are numerous brands of canned great chowders on grocery shelves so I used what was in my pantry. I added some celery seeds, garlic salt, mushroom seasonings, oyster sauce, and some Old Bay Seasoning to pump up the chowder flavorings. This I leave to all of you fine cooks, use your creativity. You can make it spicy and/or hot, but I go the middle of the road.

In a few minutes, I have a new meal so that it doesn’t reflect leftovers. This morning, I will return the chowder to the stove top and cook it very low and slow for all of the flavors to blend and when it is lunchtime, it will be Chowder Time at Millerville. All of this done with very little effort.

Here is the clam chowder complete with grated white cheddar cheese.
I seared some scallops marinated in buttermilk and herbs galore and seared them in a hot skillet with butter, grape-seed oil, soy sauce and oyster sauce. I made a roulade sauce. Definitely a delicious accompaniment to the chowder!

Until We Cook Again……Happy Meals……Arline Miller, Reinvention Queen.

(C) Copyright 2012-2022 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material if used and original location and author are known, it will be sourced for credit reference.

Today Is An End But A New Beginning Is Beginning

As this year closes out tonight, it is the beginning of a new year. As we get ready to watch the ball drop, and for us DAWG fans we hope there is not any ball dropping but a WIN. Many people will celebrate with parties but hopefully they take precautions to avoid the variant virus. What is your mind going to do tonight? This is the focus of my last blog post for 2021.

Let’s do a review of this past year:

  • What is your biggest accomplishment?
  • What was the biggest failure?
  • Did you make your goals or did you not set any goals?
  • Did you save money or go farther in debt?
  • Have you thought about your health’s status?
  • Did you further and develop your career?
  • How many times did you reach out to help others?
  • Are you happier or sadder at the end of this year?

I ask these questions to begin my topic Is This An End or Is It A New Beginning ? In my life, I have found out that yesterday’s failures can lead to tomorrow’s successes if I use the lessons learned to overcome any future obstacles. I am sure that most of the successful people are students of learning from mistakes.

Photo courtesy of Good Housekeeping

Now let’s look at tomorrow’s possibilities:

  • Plan on what you want to accomplish this year by setting a goal for finances, education, health, relationships, careers, and/or retirement.
  • Evaluate any failures and why they happened, take responsibility for any action which could have the cause, and calculate smart decisive moves to avoid failure, and forgive yourself and move forward.
  • If you cannot make goals, research and learn how to set realistic and dream goals. Sometimes it requires dream goals to push us to make realistic goals come to full rendition. If for whatever reason, you surpass the realistic goals, you might see the dream goal become closer and even realistic.
  • Saving money, making sound investments, will reduce stress and make your financial goals more realistic. Eliminate debt by setting goals and sitting down and figure out how to stop unnecessary spending and place that money to paying more than the minimum. Example: I decided No More Credit Card debt several years ago and I started with the card with the lowest balance and doubled up the payments. Once that card was paid off, I took the same amount of money in addition to the regular payment to the next lowest balance card. I used this system and I can say we only use our cards if we can pay the full balance off in three months time; if we cannot budget that; we don’t use the cards. You can do this; we did and we are not wealthy people but we are now credit card balance free. The three month paid in full is a great way to use credit as most purchases have a no interest time frame such as 6 months.
  • New beginnings are technically endings of previous actions. Your health is the biggest asset you have in existence. It provides you with the ability to earn money working. It is essential this is vital to your plans of any kind. Careers, hobbies, relationships, and other endeavors depend on you having the energy and health to achieve success in all of life’s tasks. Over indulging in eating incorrectly, substances, and inactivity will defeat your health status. Learn to take care of your health as once it disappears, so does your productivity level.
  • In whatever career you are in or want to pursue, be specific in your goals but take the time to realize what will be the outcome of your decision. Are there retirement benefits? This is crucial but if the field you choose doesn’t come with long term benefits but offer immediate income revenue, set up your own retirement plan.
  • If whatever you do, or however small amount you can give to others, by all means pay it forward. The reward of giving is far more important than sitting around and feeling sorry for someone and not discounting prayer but do what you can for that person if possible and still pray.
  • Decide your mental state now. Are you happy or sad? If you are happy, that is great and build on that happiness. Never take happiness or loved ones for granted. If you are sad, sit down and think about what is making your sad. Is it finances, relationship, work, lack of faith, health, or addictions of any kind including food or substance? If you don’t know what is making you sad, you can’t fix it. Denial is not a solution and the sooner you know, the sooner you can move to the solution. We all deserve to be happy but we can self sabotage our happiness. Feeling sorry is not a solution for any condition. Everyone has a story, everyone is dealing with something, and everyone can overcome or get help to overcome anything if you are willing. If you are willing, by the end of next year, you can say I am happy.
Dreamstime.com (photo courtesy)

Google search provided this Happy New Year Image

I leave all of you with this message of love. I cannot solve anyone’s problems. I can however work on myself to become the best I can be with all of my flaws and failures along with all of my successes. I choose to be happy, positive, full of hope and dreams. I feel confident you can be, and pray that you are happy already. LIVE LIFE, LOVE LIFE, AND LIVE AND LOVE LIVE TO THE FULLEST by filling your life with strong goals and a positive attitude. Happy New Year to All.

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material is sourced, if known, to original location/author for credit reference.

Time To Pack Up This Year

2021 has been a pistol of a year with all of the COVID tragedies, mandates, masks, and everything that has gone on in the world with the pandemic. This year’s accomplishments, if any, have gone amiss with all of the attention. I am not discounting all of the untimely deaths due to this horrendous virus. I am just worn out from all of it. I am ready to see some normalcy of life as I am sure that all of you feel the same. Let us pick up our heads, look for some sunshine and find our smiles again. Pack this year’s baggage up, throw it in a closet, and find reasons to find happiness and fun in life again.

As a blogger, I would like to extend the opportunity to have guest bloggers on my blog in 2022 and I have one guest already lined up. If you have good ideas, tips, and suggestions for cooking and healthy eating, please send me an email or your contact info in a comment on the blog. I cover a lot of territory of topics and will welcome wholesome articles and even good sponsors for the blog.

2022 Happy New Year Image courtesy of Pinterest

I would like to leave you with a positive message for 2022. There is something good in everything even if it is struggling. In my life, I have looked for the roses to smell, the laughter even if it is directed at me from me on something silly I have done, the compassion for others while encouraging them to stand up and conquer their fears and survive and thrive, and enjoying the simple forms of love without the expectation of it being a fairy tale as I remember those fairy tales had trolls and wicked people in them too. We make choices and those choices should always be ones we can learn from, grow from, and look at them later in life and smile. In 2022, LIVE LIFE, LOVE LIFE, AND LIVE AND LOVE LIFE TO THE FULLEST by taking it to the top!

Please take time to look at the ads on the blog and if you see something interesting, please click on the ad to learn more. This is the only way I can generate any small amount of revenue to pay for the publishing of this blog. I am not promoting any company or product but I want to keep the blog free for all readers.

Thanks to my readers and followers for a growth during this year and for the entire span of my blog since 2012. Arline Miller, Blogger and Author

(C) Copyright 2012-2021 Arline Miller of Sipping Cups of Inspiration with all rights and privileges reserved. Third party material is sourced to original location/author if known for credit reference.

Stepping Up with My PowerXL Air Fryer and More

As many of you have read my post with my wonderful Power Air Fryer Oven, you have heard my praises about the ease of it. I have been instrumental in encouraging many of my friends/readers to buy an Air Fryer/Oven in the past couple of years. This Christmas, we bought my daughter one and while looking for her gift, we decided to get a new one. There is nothing wrong with our beautiful red oven but since we love it, we were even more excited over all of the features on this one. No, I am not being sponsored to say this. This is just me, promoting what I have experienced being an avid cook that as my nickname Reinvention Queen hints, I love to save time and reinvent dishes.

This was my first time using my new toy and look at this bagel. Wow what fine toasting it does.
I gladly gave up a little more counter space to have this 8 in 1 appliance Power XL.

Here’s a good link to some recipes for your air fryer which I pinned to my Pinterest Board too. https://www.pinterest.com/alm06/power-air-fryer-oven-recipes/

https://tasteofrecipe.net/?s=air%20fryer&fbclid=IwAR3JLB3zQc9eXQo9jylKzLOjS3QKfu0sOF6GJ5ZuRboP1zF_Fz9kLM7lcuY

I love the visuality while it is one. I can easily see how it is coming along without bending down.

We can’t wait to try every feature beginning with grill feature. Power XL has so much room interior wide.
As you can see I love my red Power Air Fryer Oven but also love the extra room and features in the Power XL Grill Air Fryer Oven 8 n 1

As I try this one out with the features, I will keep you updated. Try an air fryer out for wonderful results and a handy tool in your kitchen.

(C) Copyright 2012-2022 Arline Miller Sipping Cups of Inspiration with rights and privileges reserved. Third party material is sourced to original location/author if known for credit references.

I THINK I WILL PASS ON FRUITCAKES IN THE KITCHEN AND LIFE

In 2021, I choose not to make either the fruit cake or the orange slice cake or even the fruit cake cookies I love. I am over it, all of the nonsense in the world so I will make other cakes like a sweet pound cake and cookies without the fruitiness as we have seen all of the fruitcake personalities and it is time for a smooth, and simplistic versions for 2022. Joking aside, I plan on downsizing a lot of things in the new year both food wise and spiritual side. Focusing on quality and not quantity, value and not as much on how it appears.

2020 NOTE FROM ARLINE: Merry Christmas to All and I decided to bake an Orange Slice Cake instead of the fruit cake to hope 2021 will be a better year. I wish you and your family a safe and prosperous New Year as well.

I watched a video from Cooking with Brenda Gantt who showed us how to make this cake. For the recipe go to Cooking with Brenda Gantt on Facebook. Be sure to follow her as she is a talented cook and great spirit.

FRUITCAKE SEEMS TO FIT THIS YEAR with all of the craziness going on in our country and our world. It seems the entire human race has become fruity and early this morning this inspiration came to me. It may seem satirical but I am known to be a little brassy and sassy and even a little fruity so let’s bite right into this subject.

When we were little, the Christmas Fruit Cake was a great treat for us so I have never understood the adversity to the fruit. We would have to wait after Momma baked her fruitcake, packed it with sliced apples, and wrapped it in cloth (later became foil). It seemed like the longest days before that luscious smell in the oven to actually getting a piece. We all stood round when she finally cut into it for her approval of her baking skills. She would say, “This is a good one or “We need to let it mellow longer” which was not the news we wanted to hear. Even if she was going to let it sit as she called the time we were waiting, she would give us a sample. Keep these words in mind as I move through this thought process. I will refer to this time again.

This is a photo of Momma’s Fruitcake I baked and I think it turned out perfectly.

Momma’s Fruitcake

1 lb. Candied Pineapple                                    1 cup Self-Rising Flour

1 lb. Candied Cherries                                       1 cup Plain Flour

6 cups Pecans                                                       1 t. each vanilla & lemon extract

1 cup sugar                                                            1 cup chopped dates               

1/2 lb. margarine melted (butter for me)    1 cup golden raisins

5 large eggs

1 can Angel Flake Coconut

Chop fruit and nuts in large container. Pour coconut, sugar, flavoring, and beaten eggs over fruit. Add melted butter and mix. Add flours over mixture and mix until wet. Bake in lined pan (Momma used wax paper but modern times have other options) at 275 degrees for 2 1/2 hours. 

Note: No mention of the apple slices placed on top of cake and wrapped. To be kept unopened for several days until it becomes moist.

For those of you who know me, you have seen how fond I am of the sweet lady from Alabama, Brenda Gantt, who has turned on the world to cooking and baking the biscuits. Yesterday she made her Mom’s fruitcake and I had to share my Mom’s recipe and a photo of the fruitcake. She responded with a Gorgeous and of course, this humbled blogger is beyond the moon happy. I hope she doesn’t mind my new treasured screenshot of her comments to me. Oh Merry Christmas to me! Thanks Brenda, I am printing it out and putting it in your cookbook. Check Cooking with Brenda Gantt on Facebook. You will love her videos and spirit.

Merry Christmas from your blogger, Arline Miller

My friend Bill Curington posted this funny one from the Farside and I had to share it on the blog.

History of the Fruitcake

A traditional Easter Simnel cake

The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ageshoneyspices, and preserved fruits were added.[citation needed]

Fruitcakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fastPope Innocent VIII (1432–1492) finally granted the use of butter, in a written permission known as the ‘Butter Letter’ or Butterbrief in 1490, giving permission to Saxony to use milk and butter in the Stollenfruitcakes.[2]

Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruitcakes more affordable and popular.[3]

Here is what I perceive has been going on in our lives and how fruity we have become.

  • We want things in life to be “sweet” even if it goes against any healthy reasoning or moral values, manners, or traditions and we are asking people to accept anything that has that “sugary” feeling.
  • We see videos over and over on the cat-dog, pig-dog, cats-horses, etc and we want to believe that all animals accept all animals can live in harmony and on the surface, it seems so beautiful but nature is nature and we have to stop and consider the safety of each species. It is not a given that all creatures get along and we have to consider the rule of nature and take precautions to prevent injury to either one.
  • Some people just don’t like fruitcake. I personally love it but have to eat a small piece now for health reasons but I have seen so many people go “Ugh! How do you eat fruitcake? I can’t stand it.”

For all of you who want more of Fruitcake Trivia, I found an interesting article that is too lengthy for me to add in this blog. Here is the link to the article

15 Fun Facts About Fruitcake

Click on the link above to take you to the article for your reading pleasure.

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This brings me to my focus of this message.

No matter how much you blend, chop, mix, and/or bake, some people are never going to like fruitcake and that my friends is society in a fruitcake. You can preach, beg, threaten, or try to convince people and if they don’t like it, they don’t like it. We need to stop saying we believe in inclusion and acceptance and then tell the others they can’t say this or they can’t say that. That is not acceptance……that is bullying! We all have preferences and some like fruitcake and others prefer pound cake or pie or neither. My point is that even though I personally like fruitcake, I can understand others not liking it. I can see their side and accept that side. I don’t however, feel I have a right to push fruitcake on them. I personally don’t like raspberries very much so I would prefer someone understanding my dislike. I wouldn’t have a problem with others eating raspberries and I think this is the true meaning of inclusion and acceptance. In our society, we could benefit from agreeing to disagreeing but never demanding that the other one has to say “I love fruitcake” when they don’t. Get my drift?

As I promised to return to the period of “curing” time for Momma’s fruitcake and it contains a wonderful lesson in life. Thank you Mom! Here is my interpretation: Mom’s cake would have been good when she took it out of the oven. As children, we would have gobbled it up immediately but Momma was wise and knew it needed that quiet time, that curing time, that sweetening time. Waiting while it matured in flavor, we were impatient and wanted what we wanted right then but the lesson we were taught was the following:

“Anything worth having or accomplishing is worth the time that it takes to happen in the right way. Success cannot be impulsively demanded but has to have the mellowing and adding that extra ingredient to complete perfection.”  (these are my words but could have been delivered by Mom during our waiting time).

I leave you with this final thought: Life is not just a pound cake, fruitcake, cookies or even pie. Life is a continual meal and has to be prepared on a daily basis.

LIVE LIFE, LOVE LIFE, AND LIVE LIFE TO THE FULLEST by adding ingredients and mixing it up with some fun ingredients.

(C) Copyright 2012-2021 Arline Miller with all rights and privileges reserved. Third party material is sourced to original location if known for credit reference.

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