**CROSSPOST** Rest In Peace. Really?

(From my other blog about my faith)

 Recently, I was reading about the death of someone and almost all of the comments included wishes that the deceased "rest in peace". Some commenters even claimed that they knew the person was resting in peace?

Listen. Not everyone is going to end up resting in peace.

It's so common for us to automatically parrot the phrase, "Rest in peace".  It just pops out of our mouths like "Have a nice day" or "Thoughts and prayers". We so often speak without thinking. Many sentiments and thoughts have become meaningless.

Do we think about what it really means to "rest in peace"? Does that even fit into every belief system? What does the saying even mean to an Atheist or an Agnostic? 

In my belief system - as a Bible-believing Christian - rest in peace means resting in the peace promised by Christ. That promise, however, has to be accepted. An Atheist is not going to rest in that peace. Nor is a Buddhist or a Mormon or an Agnostic. The promise can't be prayerfully bestowed on someone after death (as some religions seem to think).

When I say, "Rest in peace", I am saying it to someone who believed in Christ while they were living. 

For me, "resting in peace" means not spending eternity separated from God. It means not spending an eternity of regret and torment.

If you really want someone to not only rest in peace but to live in peace, share the gospel. Spread the word of Christ's offer of salvation. Don't leave unsaved people to judge Christianity by the charlatans they see on TV. There are so many faces and voices of deceptive teachings out there. There are a lot of Kenneth Copelands, Benny Hinns, Creflo Dollars, Joel Osteens, and T.D. Jakes who all have massive audiences. People know there names and see their faces. But do the same people know and read the Bible? Do they know the real Jesus? And the real gospel?

My best friend accepted Christ when she was almost 80 years old. She lived so much of her life in confusion and suffering. She had searched through all sorts of "gods" and belief systems, trying anything to find hope. For most of the years of our friendship, when I asked, she said that she believed in "a higher power". I would ask her to name that power but she struggled to. 

When she did accept Christ, her search was over. She had finally found the Higher Power - God. When she died, she went on to where she is now resting in peace. I'm so thankful for that but I do think of all the years that she spent not knowing the peace she could have. 

If you truly do want more people to end up "resting in peace", make sure they know the Provider of that peace. Let's not only share with people how they can eventually rest in peace; let's share how they can have that peace now. 

Don't misunderstand me. I'm a Christian and I have a lot of trials in my life. I'm not physically healthy. I suffer from depression. I am not saying that the peace I have saves me from the consequences of the choices I've made, the bad habits I practiced, or the genetic issues I have. The peace that I have allows me to endure all the trials. The peace that I have reminds me that this life - as good or bad as it can be - is only temporary. Indeed this verse is a reminder to me:

"Yet you do not know what your life will be like tomorrow. You are just a vapor that appears for a little while and then vanishes away." (James 4:14 NASB)

Regardless of what you believe, you have to know that James 4:14 speaks truth.

Peace

Free

Honey-Fermented Goodies (Good for Me) UPDATE 3/21/24

UPDATE 3/21/24:

Of all the things I fermented, my favorites are the garlic and lemons. The garlic is something I nibble on every day (more than once a day). I use the honey from the garlic to spread over veggies and - get this - over vanilla ice cream. It tastes better than you'd expect! As for the pieces of garlic, I eat those with a fork. (I gave some to a neighbor and she said she'd have to add more honey because it was too strong for her 😳LOL. But she did like it a lot.)

I use the honey from the lemons to give some flavor to flat and sparking waters. I add pieces of lemons to my hot tea drinks.

My one failure? Sweet peppers. I found out after the fact that they have too much water in them. I guess I will have to dry them or something before fermenting them next time...

Now that y'all are through tittering about (or trying) my Onion Tea that I find to be so tasty, I have something else I'm trying. You all do know that I try these things in a quest to either 1. eat better 2. add something natural and good to my diet, and 3. replace bad habits. (Not to mention, I am really trying to boost my immunity.)

What is honey fermentation about?

So what is this new thing, you ask? Honey-fermented -garlic, and -onions, and -lemons, oh my!

I am not very good at describing the whole concept of fermenting honey. Not without making a fool of myself so the ChatGPT summary is as follows:

"Honey fermentation is the process by which honey undergoes fermentation, typically with the help of yeast and bacteria, to produce various alcoholic and non-alcoholic beverages. One of the most well-known fermented honey beverages is mead, which is often referred to as "honey wine." 

During fermentation, yeast converts the sugars in honey into alcohol and carbon dioxide. The specific type of yeast used, along with other factors such as temperature and fermentation time, can influence the flavor and characteristics of the final product. In addition to mead, honey fermentation can also produce beverages like honey beer and honey-based spirits.

Non-alcoholic honey fermentation involves the action of lactic acid bacteria, which can create fermented honey products like water kefir and honey vinegar. These products often have a tangy flavor profile and may offer potential health benefits due to the presence of probiotics and organic acids." (my highlights)

(Did anyone else think "Renaissance fairs" or about pirates at the mention of mead?)

Anyway. Though I can't get technical, I can kind of explain how I am using the fermentation method. Basically, I am introducing moisture (via lemons or garlic, etc.) into honey to cause a reaction. I am looking to preserve and/or use the results in my baking, cooking, and snacking. 

My choices for the process are things like garlic, lemons, ginger, and - later - maybe some berries. First, let me show what I found to be healthy about the things I chose:

Raw honey is, of course, popularly known for its many benefits. This is a ChatGPT summary of this article from the National Library of Medicine:

"The abstract discusses the manifold medicinal properties of honey, an ancient and highly esteemed natural product. It highlights honey's historical use in traditional medicine for various ailments, ranging from eye diseases to wound healing. Scientific research has elucidated honey's diverse bioactive compounds, including antioxidants, antimicrobials, anti-inflammatories, and anticancer agents. These properties endow honey with therapeutic potential in treating a spectrum of conditions, such as wounds, diabetes mellitus, respiratory ailments, cardiovascular diseases, and cancer. The abstract concludes by advocating for the integration of honey into clinical practice based on substantial evidence supporting its efficacy as a natural therapeutic agent."

Healthline does a good job of laying out the benefits. They go through headings of Antioxidants, Nutrition, Antibacterial and antifungal, Heal wounds, Boost immunity, Digestion and gut health, Sore throat, and Brain benefits.

Garlic is also popular as a natural and healthy addition to the diet. (Personally, I love, love, love garlic! Thankfully, I am an introvert so...) Here are some benefits in more formal language and here is the layman version I found. Delish discusses honey-fermented garlic specifically.

Onions  are just plain tasty but, yeah, they have benefits (especially red onions). Like with garlic, I find most onions too "sharp"-tasting to eat raw or on their own. The honey fermentation mellows them out. Healthline outlines the benefits of onions but I always focus on the antioxidant factor.

Lemons are another antioxidant item and for the other benefits, let's stick with Healthline. The thing is, lemons are pretty easy to incorporate into a day-to-day diet. However, I just had to try the honey fermentation method. They look so pretty...

How will I use these?

The thing about all of these is that they make great snacks for me. When I pickled those fruits and veggies the other week, I loved having them around to nibble on between meals. Whenever I got a little peckish (as our Brit siblings say), I'd spoon out a few pickled onions, cucumbers, or sweet peppers to curb the cravings. (I have to admit, I do not love the picked pineapple and will not be dabbling with that again!)

The honey-fermented lemons will be something I also use in tea. I can't wait to try the same thing with ginger and lemon.

My 1st lemon slices (as a test)

I do plan to make lemon syrup to use in tea. Also, I am going to try making lemon sugar and vanilla sugar. With the warmer seasons on the way (and the good Lord willing I am here to enjoy them), I want to do lots of lemonades and other fruity drinks.

What I also love about this

Many of you know about the sarcoidosis I have. That and the medicines for it wear me out. Often, I am not feeling my best or am weighed down with fatigue. I have noticed that I find cooking, baking, and doing things like this fermentation soothing. It keeps me somewhat active and I swear it helps with my depression and anxiety.

Yeah, I have to add more honey

Don't forget that there are a lot of things we can do to make ourselves feel better. Drinking the onion tea does help with my cough. Hopefully, I'll keep snacking on the pickled veggies to curb the snacking. Who knows what the garlic and lemons will do. 

By the way, my plan is to keep losing weight. Now that the worst of that dang "flu-monia" has passed, I am trying to get more steps into my day. Also, Spring is on the way. I'd like to be up and more active by then. These past few months of being knocked on my butt and almost bedridden have taken a toll.

Disclaimers:

I always want to remind you all that I am not a medical pro in any way. I have no training in diet and/or nutrition. When you see me talking about what I am doing for myself, know that I am not recommending that you do the same. 

Whenever you see something online that sounds great or beneficial to your health, check it out with your own medical care team. Most bloggers (definitely myself), TikTokkers, YouTubers, and all the other "content creators" or "influencers" are probably winging it. Don't mimic anything or anyone without doing your due diligence. (Think of all the kids who've hurt themselves because they tried a TikTok challenge... SMH.)

Anything I link to is for information or example only. I am not compensated in any way for any products I mention.

Overall thoughts

If you do want to look into honey fermentation, there are lots of resources online. I loved watching videos so that I could see the finished product. I plan to check out some Pinterest boards for more recipes. I really want to try doing candied lemons, lemon syrup, herb-infused honey, and... if I can, something spicy honey-like for my heat-seeking family members.

While I am obviously dabbling in this fermentation thing for the kicks, there are very good reasons to learn how to preserve fruits and veggies. I saw an interesting video on Moroccan preserved lemons - this is done with salt. I've seen or read about other methods (and reasons) for preserving all sorts of items (including meats - known as "curing") using salt. That's interesting but not something I will be doing. I've read too many warnings about using that method. 

some honey with vanilla bean
for my tea

I didn't make much - 
vanilla beans are $$$$$

Preserving the lemons and garlic lets me get a longer shelf life from them. Also, I read somewhere (but not verified) that the honey-garlic product should last for a very, very long time due to the nature of, well honey and garlic... I do plan to monitor the shelf life of all the items I am working with.

Personal notes

Of course, my main use for all of these things is for my health. I'm trying to substitute homemade (food, snacks, beverages, etc.) for processed and/or store-bought goods. 

Years back, I started using medicinal honey (Manuka and Stingless Bee) in place of cold sore medicine. I also use them for minor scrapes and burns. Lately, I am taking them more seriously than ever - and I took them pretty seriously from the start!

Lately, I've been thinking about all of the things that we take to deal with colds, headaches, and various pains and minor illnesses. I think about all the alternative ways to deal with it all. A good diet used to be the main key but now our food sources are so iffy I don't know about that anymore. I figure the one thing I can do is cut out the things I know are not good for me and do better - and this is key - in moderation.

If eating a couple of pieces of garlic each day will help, I'll deal with the stank breath. I will substitute a sugared lemon slice for a piece of wrapped candy. I will our a little homemade lemon or vanilla syrup into my tea instead of buying something with questionable ingredients. I will take a gross-tasting shot of baking soda water in the morning instead of paying for alkaline water. I will look into taking a zinc supplement instead of buying lotions and potions to clear up any skin issues.

The thing is, we have gotten used to convenience. These days that usually means buying foods and beverages that are loaded with things we don't need (or cannot even identify). I like "real" sugar didn't hurt me as a kid because my mother limited my intake. I've never been able to use things like aspartame and the other stand-in sweeteners. I like carbonated drinks. I can add some homemade syrup (lemon, vanilla, etc.) to plain carbonated water instead of drinking a store-bought cola.

Basically, I'm just trying to do what's good (or at least better) for me instead of opting for quick fixes and convenience when it comes to my health and diet choices. We all have to take stock sometimes and make changes. Do what's best for you and always be your own advocate.

Peace

--Free

P.S.: I ran across some resources that I didn't use but found interesting. This is one. It is for people interested in "permaculture" aka sustainable living. There was information on so many subjects that I wanted to share the link. This is another resource I plan to check out. It's all about food preservation methods. Last, this is probably a good page to check for general education purposes. If you are going to do something new, always learn the details!

USA-Made Consumables vs *Healthier*?

(The original title for this post was "Could Our Food Be Healthier" but I want people to know I am going to be making comparisons. I love my country but I do wish some of our food was healthier.)

Why look outside the US?

For the longest time, I have been using some cosmetic items made in countries other than the USA. Mainly, I use a daily application of German-made Nivea cream. That's not because I was ever worried about ingredients other than that the German-made Nivea ingredients work better for my skin. Same thing for the occasional toners and the like from Korea and Japan. However...

Them Eggs, them eggs, them room-temp eggs...

Maybe two or three years ago, I started hearing more online about the differences in food ingredients and standards. I think the very first time, I paid attention to this was when a family member received a gift of some eggs from a friend who has their own chickens. I was so surprised to learn that those eggs didn't have to be refrigerated. What? I didn't even want to mess with those eggs until that crazy period when eggs cost more than gasoline... Afterward, I read that eggs in a lot of places outside the USA don't require refrigeration. (Actually, I should have remembered this about fresh eggs from years spent with my chicken-owning grandparents!)

What about that catsup, aye?

Just about two or three weeks ago, I saw something about a woman who was shocked at the differences between American-made and Canadian-made ketchup. Again, what?

Of course, I had to look into this. And it's true. Here are the ingredients for American-made Heinz ketchup:

• Tomato Concentrate from Red Ripe Tomatoes
• Distilled Vinegar
• High Fructose Corn Syrup
• Corn Syrup
• Salt
• Spice
• Onion Powder
• Natural Flavoring

And for the Canadian-made version:

• Tomato Paste
• Liquid Sugar
• White Vinegar
• Salt
• Onion Powder
• Spices and Spice Extracts
• Garlic Powder
• Natural Flavor

As soon as I saw this, I was confused. I mean, is there a reason that our version has to include the corn syrups? Is there something about shelf-life maybe - or maybe just ease of production? It seems to me that adding unnecessary ingredients costs more and maybe even adds to the production process. 

Since I got the ingredient lists from ChatGPT, I went ahead and asked the thing about reasons for the differences. This is the answer it (her? he?) gave:

Yes, there are several reasons why the ingredients in American-made and Canadian-made Heinz ketchup might differ:

1. Regulatory Differences: Each country has its own regulations regarding food ingredients and labeling. These regulations may dictate which ingredients can be used, their quantities, and how they are listed on the label. For example, one country may allow certain additives or preservatives that are banned in another.
2. Consumer Preferences: Consumer preferences and tastes can vary between countries. Heinz may adjust the formulation of their ketchup to better suit the flavor preferences of the local market. For instance, the use of high fructose corn syrup, which is more common in American products, might be replaced with liquid sugar in Canada due to consumer preferences or regulatory differences.
3. Supply Chain and Sourcing: Differences in the availability and cost of ingredients can also influence formulations. Heinz may source ingredients locally or regionally to ensure freshness and reduce transportation costs. This could lead to variations in the ingredients used in different countries.
4. Marketing and Branding: Sometimes, companies may adjust their product formulations or marketing strategies to align with local cultural norms or perceptions. This could involve highlighting certain ingredients or aspects of the product that are more appealing to consumers in a particular region.

Overall, these factors contribute to the differences in ingredients between American-made and Canadian-made Heinz ketchup.

Top of Form

I'm no genius but it occurred to me that there is nothing about Item #2 above that would cause any problems with Item #1. Or am I missing something? 

As a matter of fact, the more I look at #2 on that list, it's as if the Canadian customers are getting what they want while we Americans... maybe never bothered to ask about???

Now, since I have always been able to find the German-made Nivea online (Amazon), I checked up on the ketchup. Yep, it's there. I also noticed that there is an American version with a different list of ingredients than the "regular" one. This one is called "Heinz Simply Tomato Ketchup"(with no artificial sweeteners). This is the ingredients list shown on the product page:

• Tomato Concentrate from Red Ripe Tomatoes
• Distilled Vinegar
• Sugar
• Salt
• Onion Powder
• Spice
• Natural Flavoring

So... Wait. What? 

I think my brain just stuttered because, if I'm seeing the list correctly, there is an American version of the ketchup that is as "good" as the Canadian version - if a consumer knows to look for it.

And I have a follow-up question: Why isn't the healthier version the only American version? Are there just folks out there who happen to love and prefer corn syrups and the problems they can cause?

Makes a body wonder

What else is going on with our food (for no good reason)? And why haven't we been paying attention and speaking up? 

I have never been bright enough to be the only person to think about this. Why hasn't anyone been speaking up? Are we all so busy fighting over politics and checking up on TikTok-

I just remembered. I first saw the ketchup story on a TikTok reaction video!!!

I don't know about the rest of y'all but, as for me and my house, I will be checking around for healthier versions/alternatives to the products for feeding this body. The Simply version of ketchup is around $4 for a 20-oz bottle at Walmart right now and even cheaper (both Sub and Save and 1-time buy) at Amazon for under $5 for a 31-oz bottle. The Canadian version is also available online.

Just for giggles, I asked that AI about some other pantry staples. I wanted a quick idea of some other things made outside the USA. This is what I got:

Certainly! Versions of pantry staples made in other countries may vary from those made in the USA due to factors like regional taste preferences, cultural influences, and regulations. Here are some examples of how pantry staples might differ between countries:

1.      Pasta: In Italy, pasta is often made with durum wheat semolina, giving it a slightly different texture and flavor compared to pasta made in the USA, which may use different types of wheat.

2.      Rice: Varieties of rice such as Basmati rice from India or Jasmine rice from Thailand have distinct flavors and textures compared to typical long-grain or short-grain rice found in the USA.

3.      Soy Sauce: Japanese soy sauce tends to be lighter and sweeter compared to Chinese soy sauce, which is typically darker and saltier. Each country may also have different varieties of soy sauce for specific uses.

4.      Olive Oil: Olive oil from Greece or Italy may have a different flavor profile compared to olive oil produced in the USA, depending on factors like the type of olives used and the terroir of the region.

5.      Canned Tomatoes: Italian canned tomatoes are prized for their rich flavor and are often used in pasta sauces and other dishes. They may differ in taste and texture from canned tomatoes produced in the USA.

6.      Tea: Varieties of tea from countries like China, Japan, India, and Sri Lanka have distinct flavors and characteristics based on factors such as growing conditions, processing methods, and cultivars.

7.      Cheese: Different countries have their own traditional cheeses with unique flavors and textures. For example, French Brie, Italian Parmigiano-Reggiano, and English Cheddar all offer distinct taste experiences.

8.      Chocolate: Chocolate made in countries like Belgium, Switzerland, and France is often prized for its high quality and rich flavor compared to some mass-produced chocolates in the USA.

These are just a few examples, but they illustrate how pantry staples can vary depending on where they are produced. Exploring international versions of pantry staples can be a great way to experience different culinary traditions and flavors.

Top of Form

So, I already knew about the chocolate. It's not a necessary daily item for me (especially not since I'm wearing all those corn syrup pounds on my rear!) but the one thing I have known about is...

I use this stuff in place of salt quite a bit. Yes, I know it's a gravy but it works really well as a basic seasoning. I will sprinkle a bit on air-fried potatoes (like I need to be eating potatoes), on cooked and raw veggies, and on some meats. 

And, of course, I have fallen in love with Celtic Sea Salt. It's delicious and because the taste lingers on the tongue, I don't use very much of it at all.

When I find any more healthy(er) American products or affordable products from 'outside', I will try to remember to share. In the meantime, take care of your minds, bodies, and spirits. I remember something I was told when I first got sarcoidosis: Be your own advocate. And that's great advice because your health is not as important to anyone else other than yourself.

Peace

--Free

Onion Honey Tea

Growing up, I was the product of parents and grandparents who believed in a lot of natural remedies. My paternal Big Mama made everyone get a morning dose of either castor oil or cod liver oil. (I know for sure she'd made us drink one of those if we dared get constipated.)

My maternal grandmother was not alive for long past my own birth but my mother knew all the people who, like her, had grown up on home remedies. 

When I was struggling with that Flu-monia and the neverending cough, I was popping Mucinex DM and sucking on cough drops like they were candy. When I finally went to my GP for a regular checkup recently, she prescribed Albuterol and Pulmicort inhalers. Apparently, several of her patients had been suffering from this broncho-something or other ailment that's been making the rounds. With my weakened immune system, it had just hit me a little harder. The Albuterol was prescribed to help with any wheezing attacks I might have and the Pulmicort was for daily use until further notice. Here is where things get irritating...

My insurance won't cover the Pulmicort until I go to a pulmonologist (which will cost me a higher out-of-pocket office visit fee, as does any visit to a specialist). My insurance suggested ever so casually that  I could just buy the medicine myself - for the small fee of 900+ dollars. 

Pulmicort is the med my doctor wants me to take on a daily basis for a while and I cannot afford to pay for it out of pocket. However, the Albuterol for the occasional wheezing and stronger attacks is something my insurance did cover.  Two days after the appointment, they sent me 4 inhalers. Four inhalers that I would maybe only occasionally need. That makes so much sense someone ought to write a book about it... ~sigh~ Got me over here, talking in italics like a crazy woman... (I am making an appointment with the pulmonologist. As soon as I find one.)

In the meantime, thank God above, my cough has gotten lots better. Probably because I have the Pulmicort I was given to get me through for a while. The cough is only better but not gone. While I was cursing in italics about the insanity of my insurance coverage, I remembered something.

Years and years ago (when I was around 13 or 14, so many years ago), there was a woman who lived next door to my auntie. Her name was Miss Addie and she had a little house that was surrounded by her garden. And she had everything in that garden of hers. The front yard was full of trees with bushes running along the side of the fence and lining the little walkway to her door. Apples, crab apples, pecans, walnuts, and one little bush that had berries I didn't recognize. The sides and entire back of her yard were so full of herbs and berries and plants that it was tricky to navigate through them. 

Miss Addie was old (I don't know how old but I know people teasingly called her Methuselah's big sister). I do know that she was the daughter of slaves or former slaves. My mother told me that Miss Addie had learned all about the herbs and plants from her mother and grandmother before her. Whenever women in town had menstrual cramps or were going through "the change", they went to Miss Addie for remedies. She made teas, poultices, and bags of herbs for various ailments. If you had a headache, Miss Addie had something for it. If somebody's child had a fever, Miss Addie had something for that. Toothaches, muscle cramps, rashes - Miss Addie seemed to have a garden prescription for anything and everything. If someone in our part of town got sick, the church prayed and Miss Addie prescribed.

One of Miss Addie's remedies for coughs, colds, and the like, was onion tea. I do recall vaguely that she had variations of the remedy (depending on what type of cough or cold, maybe?) but I specifically remember the onion tea because of hearing Mama talk about it more than once as I grew up.

Of course, once I thought about that tea, I had to go searching for a recipe. And, what do y'all know but I made myself a jar of onion tea.  May God bless the memory of Miss Addie because I will be hotdanged if the tea doesn't seem to be helping. I've only had 2-days and 1 night's worth (one cup twice a day and I had some before bed last night) and I'm getting more sleep because the coughing isn't waking me.

You know I had to be desperate to even think of making onion tea in the first place. I can't remember if I ever had any of it when I was young so I wasn't excited to think about the taste. But I was desperate. 

I can't recommend that anyone else drink the tea (I'm not a medical pro) but I can tell you how I made mine.

The Recipe(s)

These are the ingredients I came up with after looking at several recipes and other sources:

• 1 medium to large onion quartered with the skin on. (Red is said to be more antioxidant but white or yellow will work. I had a yellow onion.)
• 5 to 10 cups of water. (I'm sure you can add more if you want.)
• 3 cinnamon sticks. (Thankfully, I keep these in my pantry.)
• Some clove buds. Recipes varied on the amount so I used 10 buds.
• (optional) Apple to sweeten the concoction. (I didn't have apples but I had some frozen fruit that had pieces of peaches which were the sweetest of the bag of strawberry, pineapple, or mango pieces.)
• Garlic is another ingredient that is recommended but I've pickled all mine so...
• Honey to sweeten or Lemon for flavoring. (I used honey.)

There are 2 fairly simple recipes I found. This is the first:

• Excluding the honey, put all the ingredients - including the skin of the onion if it's clean or organic - into a pot and bring to a boil for 5 minutes or so. Then reduce this to a low simmer for up to 20 minutes. (Make sure to keep the pot covered so you aren't evaporating your water!)
• You can either cover the tea in the pot and leave it to cool before straining out the onion and skin. (I guess that the reason you don't want to leave the onion in is that it could make the tea start to taste too strong. This is why I also removed the cloves. I did leave in the cinnamon sticks.)
•  This can go into the fridge for up to 3 days (but I would keep checking to make sure it's not going rank). If you have any left and the tea is still good, you can freeze the remainder. Suggestions are to use ice cube trays to freeze before bagging or covering the cubes for storage. Personally, I immediately vac-sealed my freshly cooled tea into portions and put it in the freezer after setting aside about 10 ounces to sip on. Who the heck knows when onion tea "goes bad", and how do you tell??? Of course, as with anything, be very careful about sanitation and contamination. Use your common sense, folks. I'm just sharing a recipe!

The second method, which seemed to appear online more often than the method above (which is the one I used)  is:

• Quarter or even thinly slice your onion (with or without the skin) and steep it in a tightly sealed container for several hours or overnight. 
• When ready to drink, add any fruit or sweeteners then. 
• Storage seemed to be the same as for the first method.

this is beginning to simmer

I used the first method mostly because I wanted to be able to drink a cup of tea sooner. Also, I like the idea of heating the ingredients.

One other thing I did was to save the strained onion. I want to see what it tastes like after being steeped with the other ingredients. I haven't tried it but I need to do so soon because it's just stored in the fridge in a bit of the tea.

The Result

I should have realized when I was making the tea that it didn't stink up the kitchen. Still, I wasn't prepared for the taste. Surprisingly - stunningly - this tea is actually pretty tasty. 

Actually, when I did a taste test before adding the honey, the tea came off as super bland. I tasted cinnamon and cloves but almost none of the onion. When I added the honey, the cinnamon, cloves, and fruit flavors popped out more brightly but the onion stayed way in the background. I have a feeling that adding an apple will really jazz this up! I really like the taste of the tea as it is. Of course, I like cinnamon, cloves, and honey anyway.

this is after 20 minutes simmering

Once I thought about it more, I wasn't that surprised that onion had mellowed. I guess it's like when raw garlic is strong and kind of hot but gets all buttery and mellow when roasted.

After the first "dose", I don't know if there was much of a difference. Remember, my cough had started abating already. But I do think that after the first couple of days, something was working. I didn't wake up coughing but a couple of times (and that might have been due to the dry air). During the day now, I'm not coughing as much - hardly at all. Strangely, after the first day, my voice was still super hoarse. I thought that would go away quickly.

Overall, I am glad that I remembered the tea and looked it up. Apparently, it's good for more than a cough or cold.  Remembering that I am not any kind of medical professional and am only using the resources online, here is what I found that could be beneficial about this tea. As a matter of fact, Chat GPT listed the same things I found everywhere else and sums them up well:

"Onion tea might sound a bit unusual, but it actually comes with some surprising benefits:

1. Immune Boosting: Onions contain antioxidants like quercetin, which can help strengthen your immune system and ward off illness.

2. Digestive Health: Drinking onion tea may aid digestion and alleviate digestive discomfort, thanks to its fiber content.

3. Anti-inflammatory: The antioxidants in onions have anti-inflammatory properties, which can help reduce inflammation in the body and alleviate conditions like arthritis.

4. Heart Health: Onion tea may help lower cholesterol levels and blood pressure, reducing the risk of heart disease.

5. Respiratory Relief: Some people find relief from respiratory issues like coughs and congestion by drinking onion tea, as it can help loosen mucus and clear the airways.

6. Hydration: Like any tea, onion tea can contribute to your daily fluid intake, helping keep you hydrated.

Remember to consult with a healthcare professional before making any significant changes to your diet, especially if you have any underlying health conditions or concerns." (ChatGPT response)

When I was searching for the recipe, I found variations I might give a try. One version of the recipe called for adding garlic. I saw a recipe somewhere in a magazine that mentioned using a little vanilla in the tea. Yum! When I looked further into the use of garlic, I found recipes for "garlic fermented in honey". Since I love, love, love garlic, this sounds intriguing.

Here are some recipes from online:

• From All Recipes (I love that it's from a German mom!)
• This was my favorite (very old-school) 

These are some variations suggested (again) by ChatGPT:

"Here are some basic variations of onion tea you can try:

1.Plain Onion Tea: The simplest version involves slicing or chopping an onion, boiling it in water for about 10-15 minutes, then straining out the onion pieces. You can add a bit of honey or lemon for flavor if desired.

2. Onion-Ginger Tea: Add a few slices of fresh ginger to the boiling water along with the onion. Ginger adds a warm, spicy flavor and brings its own health benefits, including anti-inflammatory properties.

3. Onion-Cinnamon Tea: Drop a cinnamon stick into the boiling water along with the onion. Cinnamon adds a sweet and aromatic flavor, and it's believed to have various health benefits, including improving blood sugar control.

4. Onion-Garlic Tea: For an extra immune boost, add a clove or two of crushed garlic to the boiling water along with the onion. Garlic is known for its antibacterial and antiviral properties.

5. Onion-Honey Tea: After straining the onion tea, stir in a spoonful of honey to sweeten it naturally. Honey also provides additional health benefits and can soothe a sore throat.

6. Onion-Mint Tea: Add a few fresh mint leaves to the boiling water along with the onion. Mint adds a refreshing flavor and may help with digestion and nausea.

Feel free to experiment with these variations and adjust the ingredients to suit your taste preferences. Enjoy your onion tea!"

Again, do your due diligence. For the last time, here is some ChatGPT help regarding just some warnings:

"Onion tea is a natural remedy that some people believe can offer health benefits. However, like any herbal remedy, it's essential to be aware of potential side effects. Here are some possible side effects of drinking onion tea:

1. Digestive Issues: Some people may experience gastrointestinal discomfort such as bloating, gas, or upset stomach after drinking onion tea. This is because onions contain fructans, which can be difficult for some individuals to digest.

2. Bad Breath: Onions are notorious for causing bad breath due to their strong odor. Drinking onion tea can exacerbate this issue.

3. Allergic Reactions: Individuals who are allergic to onions may experience allergic reactions such as itching, hives, swelling, or difficulty breathing after consuming onion tea.

4. Blood Sugar Levels: Onion tea may affect blood sugar levels, so individuals with diabetes should monitor their blood sugar closely if consuming onion tea regularly.

5. Interaction with Medications: Onion tea may interact with certain medications, such as blood thinners, by affecting their absorption or effectiveness. It's essential to consult with a healthcare professional before consuming onion tea if you're taking any medications.

6. Skin Irritation: Applying onion tea topically to the skin may cause irritation or allergic reactions in some individuals.

As with any herbal remedy, it's essential to use onion tea in moderation and be mindful of any adverse reactions. If you experience severe or persistent side effects, discontinue use and consult with a healthcare professional.

Talk with your medical care team. Think about your own sensitivities to the ingredients. Most importantly, make sure nothing interacts badly with any of your medications. As I said, I am only sharing a recipe that I tried.

Peace

--Free

I'm Going to try Wet Salt

(I'm sorry if some of my posts about food and my diet changes are out of order. My brain is still wonky from the latest round of the kicks.)

Salt is one of those things I have always worried about. Being black, I grew up hearing about the illnesses old people called "salt" (meaning high blood pressure) and "sugar" (meaning diabetes). It's only since I got sick myself and started paying closer attention to food and nutrition that I learned something important: salt is not always (or sometimes the only) cause of HBP. 

Our bodies need and use a variety of nutrients. For some people, potassium is not a big deal, or phosphorus, etc. That's because their bodies (or rather, their internal organs) can process them. Sarcoidosis messed with my kidneys big time. I must watch certain things (salt, potassium, phosphorous, calcium, etc.)

Here's the thing. I like to eat. Also, I can (if I say so myself) throw down in the kitchen. Put my foot in it. Wreck those pots. Et cetera, et cetera. (I had to touch my countrified roots for a moment there!)

I have been very careful with all the things I need to be careful with. I also drink enough water to launch a toy boat about 3 times a day. But, apparently, I have been sleeping hard on the salt game. I thought I was hip because I knew about Himalayan salt 10 or 12 years ago (then again, I was stupid enough to get a salt lamp for some reason)... Well, guess what? There are some other salts in this game.

I have forgotten where I first heard about Celtic Sea Salt (to my shame and horror, I think it might have been on a TikTok video). At any rate, it snagged my interest and I dug around and found this video:

So we have the Himalayan salt that I know about but I had never heard of Redmonds or the Celtic sea salt. To be honest, I wasn't that interested at first. I was just traveling a rabbit hole out of boredom. Until I started learning more about the Celtic salt. It's lower (from what I am learning) in sodium, potassium, and phosphorus than the table salt I've used. As a bonus, it is supposed to have a delightful flavor.

Because of my dietary restrictions, I have almost cut table salt out. And that is hard because, like the Bible teaches, salt is flavor. Not being irreverent at all but Jesus did say to his followers:

"You are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again? It is no longer good for anything, except to be thrown out and trampled underfoot." (Matt 5:13)

 And, you know what? Trampled underfoot is exactly where some unsalted foods belong...

Here is a PDF* that covers details about the Celtic salt (and the other forms of it). The salt I'm buying is on page 3. I love that the lady in the video went into detail about the differences between the 3 types of salts she spoke on. 

Anyway, I love the idea of being able to use a salt that might even be potentially beneficial. And I am going to be downright lazy and copy and paste those benefits from a Chat with AI (with my emphasis on some points):

Selina Naturally Celtic Sea Salt, like other high-quality sea salts, offers several potential benefits:

1. Rich Mineral Content: Celtic sea salt is harvested from coastal regions and tends to retain more minerals than table salt due to minimal processing. These minerals, like magnesium, potassium, and calcium, are essential for various bodily functions.

2. Balancing Electrolytes: The electrolytes in Celtic sea salt can help maintain proper fluid balance in the body, which is crucial for hydration, nerve function, and muscle contraction.

3. Better Flavor: Many people prefer the taste of Celtic sea salt over regular table salt due to its natural, slightly briny flavor. It can enhance the taste of dishes without overpowering them.

4. Improved Digestion: Some believe that the minerals in Celtic sea salt can aid digestion by promoting the production of digestive juices and enzymes.

5. Supports Hydration: Proper electrolyte balance from Celtic sea salt can aid in hydration, especially during physical activity or hot weather, by helping the body retain water.

6. Potential Health Benefits: While more research is needed, some studies suggest that the minerals found in Celtic sea salt may have health benefits, such as supporting bone health, reducing blood pressure, and improving cardiovascular function.

Remember, moderation is key when consuming any type of salt, including Celtic sea salt. It's essential to balance salt intake with a healthy diet and lifestyle.

Preach! (Just kidding. Keep in mind that I am not any sort of a medical professional and am so addle-brained that I walked around looking for my phone today while I was talking on it.) 

Now I remember where I first heard about Celtic Sea Salt (?) - I saw a video of a lady advising us to replace our morning coffee with a bit of this salt. And I do think it was a video of someone reacting to a TikTok. What a world we are living in. People are making money by just reacting to other people's videos reacting to - yeah, I got lost in that thought.

Anyway. I decided to try the Celtic Sea Salt. The first problem I ran into was pricing confusion. Of course. Buying the product from the official website is a ton cheaper than buying from Amazon or Walmart online - until you add in the shipping costs. The official site had prices like 8 bucks for a pound of fine ground (for table use) while Amazon was charging anywhere from 20 to 30 and above. Insane, right? Yep. But when I added in the shipping costs from the official site, I was able to find something cheaper from Amazon. I think it was going to rack up to almost 30 bucks from the site and I found a pound of the salt on Amazon for $20 and free shipping. (So not really "free" shipping, is it???)

Whatever. I have ordered some of this salt using my $10 Amazon Shopper rewards for the month. I think that it might be worth it if I can have salt of any kind added back to my foods. I'm already eating my low-fat burgers without bread of any kind. Can I get a smidge of salt, please?

In the video above, the lady gave a heads-up about the texture of the Celtic salt. Good thing. I sure would freak out getting a bag of damp salt. 

By the way, I have a call in to my nephrologist to talk about this salt. My GP is really pleased with my blood pressure and the new dietary "lifestyle". I'm hoping my kidney doc will be impressed at the changes I'm making. 

Of course, when I get the salt and have a chance to try it on a variety of foods, I will post about it all. And, yes, I do know that anything I eat or season my food with has to be used in moderation. Absolutely, but I praise God that I might have found a salt I can use at all without all the anxiety. 

While I wait for the salt to arrive, I am going to have to find a way to make air-fried kale taste like it's meant for humans...

Peace

--Free

* About the PDF. The version of salt I got is the Fine Ground, not the Light Grey. I should have gone with the coarse and just ground it at home. The nutrient content is slightly different and the grey version has slightly lower sodium and sodium chloride content.

P.S.: On the subject of TikTok... one of the reaction videos showed a Tok (?) creator who seems to think that pink sea salt is (get this) the remains of petrified giants. I will tell you how tired was when I watched the video - I started to think the dude might be on to something. LOL

DISCLAIMERS: 

1. I have no medical training so don't trust anything I say that could affect your health.

2 I am not (nor will I be) compensated in any way for products mentioned in this post.

3. Before you make any serious life changes based on anything I say - remember the phone incident.

Doctors and Fear

 Before I was diagnosed with sarcoidosis, I had never been seriously ill. When I was a kid, I did have some kind of repair surgery on my kidney. Since then, though, the only problem I had was undiagnosed high blood pressure. Being young and always under 115 pounds, I didn't think I could have HBP. That, folks, is one of the reasons it's called a silent killer.

Anyway. Once I started having my blood pressure treated, I had no more serious issues. Good thing, since I have always had a fear of doctors.

When I began treatment for sarcoidosis, I trusted all my doctors, nurses, and other medical caregivers completely. To be fair, at the time, I had some of the best doctors one could ask for. However...

Recently, when I was reevaluating my eating habits (I've put on weight from being laid up with that "flu-monia" I blogged about), I realized something. I should not be taking the vitamin D pills that I have. 

There are a couple of things that I've had hammered into my head about my health (as regards sarcoidosis and CKD). One is to watch my intake of sodium. phosphorous, and potassium. The other is to watch my calcium intake. 

• Calcium (High calcium levels can damage kidneys)
• Vitamin D supplements (this vitamin affects calcium retention.)

Well, for the longest time (at least 3 years), I have been taking a daily vitamin D tablet -  250mcg (10,000IU). I have always had this on the list of medications that I present every time I go to a doctor's appointment. Why has no one on my care team ever sounded the alarm on this?

Of course, I immediately stopped taking the vitamin. Also, I am going to be asking my care team about this whole thing.

I really, really count on my doctors a lot - or, at least, I did. For one thing, I have some sometimes serious cognitive issues. I have trouble remembering things and there are times when I really have trouble with comprehension. For instance, just to maintain my blogs, I have to keep notebooks of information and I have to edit and re-edit posts on Word docs before I actually send a post "live". The same thing goes for anything that requires near-complex thinking.

This situation makes me question whether I can count on my care team to really have my back. I am not questioning their character or kindness. My thinking is that they are overwhelmed with patients and sometimes things slip through the cracks.

My confidence is shook. I already keep a notebook to remind me about things to do with my overall health. I'm starting another one to document every single thing I do as far as food and medicine and how I feel from day to day. I need to keep track since I can't count on anyone else to do so.

I'm going to pass along something a social worker said to me when I was being released from the hospital after being diagnosed: "Be your own advocate". At the time, I lived with family and they did that. Now, it's up to me again.

Peace

--Free

Obsessed With Pickled Veggies (Because I'm Fat)

UPDATE: After a convo with a neighbor, I wanted to add something to this post about sodium content in vinegar. I made a rookie mistake and used the wrong type of vinegar the first time around. It was "seasoned" and did have sodium. I have since realized I should also use non-seasoned vinegar. I purchased some more vinegar (rice, red wine, white wine), and none of them contain sodium. The same goes for ACV. Read the labels before buying any. 

Another tip I am following is to skip adding salt to my home-made pickling recipes. I thought that it was a must to add salt. I do still add a bit of sugar.

A preamble:

I'm so mad at myself. I have gained some more weight. I realize it might be because I have been laid up sick but, still. I am not happy. So I am really going hard on changing up my eating routine. Well, mostly, I am just finding ways to cut out carbs. I've said goodbye (for now) to my homemade pizza dough and I will not be re-stocking the delicious little potatoes I love to air fry. So, for a while, I will be blogging mostly about how I am preparing food and my meals. Now, on to the first food post...

Pickling veggies is one of those things I wish I'd been doing forever. Seriously. It's so dang easy.

So far, I have pickled onions (red and yellow) and red cabbage. All it takes is your choice of vinegar, some water and seasonings (salt and sugar at a minimum), and some clean jars. I went with rice vinegar and of course, I included some garlic for my seasonings. I love me some garlic and the next thing I will pickle is a big bag of garlic cloves!

Since this was my first time pickling anything, I followed the directions from this dude.

He was funny but got right to the point. I like that he gave some pointers about choosing between different vinegars. You know I have now subscribed to his channel!

Here are my first results. Like I said, I will either be pickling a whole jar of garlic or adding several cloves to the other veggies I pickle. 

I can't quite catch the vivid color of the cabbage.

What I like about having the pickled veggies is that they can be used as condiments or as snacks on their own. While I have been under the weather, I haven't been much for fixing meals. It's nice to be able to snack on some of these tart veggies.

One mistake I made was to try using the same vinegar for both veggies. This rice vinegar is not strong enough to affect the cabbage (or else it takes a while longer???) so I had to add some Apple Cider vinegar to my bigger jar of cabbage. The rice wine though is my favorite flavor overall.

(this is "seasoned" & has sodium)

Another thing I like about pickling veggies is that I can save some things before they have a chance to go bad. I always end up with a little more cabbage or some onions left before I can use them up. Now I can just pickle them and get at least another week or more from them. Of course, I am going to be vac-sealing some of these jars and I have to pay attention to possible spoilage.

I don't think that my onions are going to last long enough to spoil. I cannot stop nibbling on them. Because I am not eating my usual carb-loaded snacks during the day (and because I am sooo sick of boiled eggs), I love chomping on the onions.

By the way, I am so slow that it took a couple of days for me to realize that the vinegar is sort of doing the same thing to the veggies that lemon or lime does to the ceviche shrimp I loved when I lived in Alaska. I mean, I know that pickling is not exactly like doing a ceviche prep but you know what I mean. 

Anyway, I will have to talk next time about what I haven't been doing with my Foodi all this time...

Peace

--Free

Fighting This "Flu-monia" (Includes a Recipe)

 Well, it is almost 3 in the morning and I am wide awake That's because I have been doing nothing but sleeping for the past few days. I was so sick, I thought I was going to have to go to the ER. Seriously. So I am really happy to be feeling (cautiously) better.  Earlier today was the first time I've been up for longer than it takes to hit the bathroom. I ate a little something and took a quick wash-off in the sink. I'm not ready for standing in the shower yet. But I'm feeling SO much better.

Keep the prayers coming though. I still have the cough...

Anyway, I am breaking the forced blogging "fast" by talking about food. I was not able to able to enjoy any food until the meal I had earlier and I had to go easy on my tummy. The only good thing to come of this recent flu-monia or whatever it is, is that I lost 7 pounds. (Is it wrong to be kind of thrilled with that?)

Okay, back to the food talk. Since I'm not really up to being on my feet too long, my meal had to be easy and quick. I decided to do French toast (sort of) in the waffle iron. It came out surprisingly good. My recipe:

• a slice of thick-cut white bread
• 2 small eggs
• a couple tablespoons of milk
• some brown sugar
• a little vanilla paste (thinned with a bit of the milk)
• a pinch of Ceylon cinnamon
• a pat of butter

I mixed the ingredients and dipped the bread in it. I used the butter to coat the iron before I "waffled" the coated bread. (I also made a couple slices of bacon in the waffle iron. It's a simple, heat-and-cook situation.)

What I liked was not having to flip the toast like I do when cooking in a pan. Instead of syrup (because I have none), I sprinkled the top of the hot toast with some more brown sugar. This recipe is going to be a repeat for me. The bacon wasn't as crisp as I like but that's because I got too wiped out to let it cook longer. I can't wait until I can give it another try.

I am now in love with the idea of cooking things with the waffle iron. Mine is a small and cheap one but it's good enough for what I need. Because my iron is so small, it's perfect for portion control.

When I shared the news that I was up and eating, my little brother warned me not to plan on doing a lot right away. The last time I felt like I was kicking whatever this ickiness is, I relapsed quickly.  I've been calling it the "flu-monia" because of the symptoms. My rheumatologist is over 2 hours away so... If I spike a temperature, I will seriously hit the ER. I really, really hate the hospital. Just thinking about hospitals gives me anxiety.

I am hoping that I really am on the mend this time. If so, I will be back to update the blog. But, first, I have to get my sleeping schedule back to normal!

Peace

--Free

Thoughts , Prayers & Whine :-)

I thought I'd better come over and post an update and say that I will certainly be welcoming all thoughts and prayers sent my way. 

For the past few months, my sarcoidosis has been kicking my behind! That's why posting has been sort of erratic. If it weren't for the drafts I save up, I would have almost nothing to post...

Not to whine but - well, okay, maybe a little bit - I've had COVID again (which I thought was going to kill me), then a cold followed. Oh, goodie. My big fear is that I'll get something respiratory and die in my sleep. Seriously, breathing can be a struggle with sarcoid. Anyway, most of the cold symptoms when went away (as in the chills, itchy throat, and aching head), but it left behind this crazy cough! I can't hardly sleep or do anything because of this cough. I heard from someone that it might be that 100-day cough. Whatever it is, it is the worst. I can barely leave the apartment because I don't want to get too far from the bathroom toilet or the shower.

I love these guys!

I told my rheumatologist about the cough when I saw him in November. When I told him I'd already had it for a couple of weeks, he didn't seem too concerned. I still have the cough (it's slowly getting better) but I'm hoping that my upcoming infusion will help. Please, Lord, and thank You.

Because whining is so much fun, let me keep the train rolling...

The cold had me so hoarse that I couldn't talk sometimes. My voice is finally coming back but it's still raw-sounding.  I already have a "throaty" voice so I don't want to end up sounding like a man-ling! LOL

I just wanted to post to explain the erratic blog upkeep. I'm hoping this gets better soon because it's starting to wear me down. I had serious bouts of the blues last week. And, oh, yeah - even better, I'm having trouble finding a dentist to treat me with my "pre-existing condition". Between the coughing and sleepless nights, I am afraid to complain about how badly my teeth hurt.

But, as a reminder to you all (and myself), life is still a blessing. 

We have all made it to 2024 when many others did not. I know that many other sarcoidosis sufferers have lost their battle so I am grateful for every single day. No matter where each of you are in life, be thankful that you are here to fight another day. It sounds trite, but, seriously, just keep your head up.

When someone asks in passing how I'm doing, I'm tempted to let them have the truth, the whole truth, and nothing but the truth. Then I remember that I am blessed and just say that I am fine. Unless we are friendly. Then they do get the truth!

Also when trying to make it to the bathroom!

If you are healthy, be thankful. If you are sick, keep fighting. 

Peace

--Free