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Positive Thinker: Al Roker, Today Show Weatherman, Journalist, Author

The best advice you’ve ever gotten
It was from Willard Scott. The first thing he said was, “Always be yourself. People can do whatever they want, but they can’t take that from you. Everybody wants to be somebody else; just be you.”

And the other one was, “Never give up your day job.” People always have these side hustles, and that’s great, but remember where you really make your money and where you find the most joy. Willard was the king of the side hustle long before anybody used that term. He had a birthday farm. He did freelance work. But the whole time, he was either the weatherman for WRC or the weatherman at the Today show. He still did all these other things, but he never forgot that the Today show was the main gig.

The hardest thing you’ve ever done
The hardest thing was watching my kids go off to college and/or their professional lives. When you’re used to being responsible for them and then they have to go out there and be responsible for themselves, you know they’re going to make mistakes and there are going to be issues. You want to fix everything, but you can’t do that. That’s really hard.

Your real-life hero
My wife, Deborah. She has raised three kids. She’s had a demanding career. She’s got a difficult husband. (Ha!) She does it with grace and humor and a firm hand on the tiller. If it wasn’t for her, medical stuff aside, after this last medical issue that I’ve had, I don’t think I’d be here. I think between her and our daughter Leila, they really quarterbacked all that, especially Deborah. She was really kind of the liaison between all these medical folks and my care.

What you do for your spiritual well-being
I journal every day. I write down what I was grateful for that day. Sometimes it might just be a great meal. Sometimes it might be a friend stopping by. But I always like to remember, to try to end on a positive note.

Go-to place to pray or meditate
We have a house in upstate New York, and it’s by a lake. I either like walking on the lake, depending on the weather, or if it’s warm out, I like kayaking out on the lake and getting out to the middle of it and just sitting. Especially when I’m lucky enough to be out there during the week—nobody’s out with their pontoon boats or anything. It’s quiet, and you just kind of sit there.

Favorite inspirational quote
“Darkness cannot drive out darkness; only light can do that. Hate cannot drive out hate; only love can do that.”–Dr. Martin Luther King Jr.

Occupation you would pursue if not your current one
I think it would be to become an animator. When I was a kid, my dream was to be an animator for Walt Disney, which was kind of the ultimate goal. I love the idea of being able to create your own world, create characters, breathe life into them and have people kind of fall in love with them. And you can express any emotion with a drawing that imitates life.

Early riser or night owl?
Not necessarily by choice, but I’ve always been an early riser, even before I did this job. I like early rising. It’s funny, especially on the weekends, I get up a couple of hours later, but I’m still up before everybody. And depending on the season, I either light a fire and sit in front of the fireplace and have a cup of coffee, or sit on the back porch and just look out at the trees.

Favorite comfort food
Meatloaf.

Song at the top of your playlist
Elton John, “Philadelphia Freedom.” My all-time favorite song.

A surprising detail about you
I’m extremely shy.

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Pope Francis’ Five Finger Prayer

Here is a simple way to pray using your five fingers as an aid. You may already know it, as it was written years ago by Cardinal Bergoglio before he became Pope Francis!

Using the fingers on your hand, start with the thumb and pray these intentions in this order:

1. The thumb is closest finger to you. So start praying for those who are closest to you. They are the persons easiest to remember. To pray for our dear ones is a “Sweet Obligation.”

2. The next finger is the index. Pray for those who teach you, instruct you and heal you. They need the support and wisdom to show direction to others. Always keep them in your prayers.

3. The following finger is the tallest. It reminds us of our leaders, the governors and those who have authority. They need God’s guidance.

4. The fourth finger is the ring finger. Even though it may surprise you, it is our weakest finger. It should remind us to pray for the weakest, the sick or those plagued by problems. They need your prayers.

5. And finally we have our smallest finger, the smallest of all. Your pinkie should remind you to pray for yourself. When you are done praying for the other four groups, you will be able to see your own needs but in the proper perspective, and also you will be able to pray for your own needs in a better way.

Plantain Ball Soup

My sister and I share everything: clothes, an apartment. Last year we even shared a bad case of the flu. We’d lost our appetites, until Mom showed up with all the ingredients for her vegetarian plantain ball soup. If anything could make us feel better, it was Mom’s aromatic soup. Sure enough, this recipe from our home country of Ecuador helped us say adios to a nasty virus.

Ingredients

4 plantains

6 cabbage leaves

1 cup frozen mixed vegetables (peas, carrots, green beans and corn)

2 eggs, hard boiled

2 garlic cloves, chopped

1 scallion, chopped

2 tablespoons butter, soft

1 cup milk

salt

pepper

Goya’s sazon coriander/annatto

cilantro

Preparation

1. In a half gallon of water, boil 2 peeled plantains with garlic and scallions for 15 minutes.

2. Remove plantains from the broth (but don’t discard) and mash well. Let broth simmer.

3. Grate the 2 raw plantains and mix with the plantain mash and butter to form a “dough.”

4. Cook frozen vegetables. Chop eggs and combine with vegetables.

5. Make plantain dough balls, with the vegetable/egg mix inside.

6. Drop cabbage into broth and simmer 10 minutes.

7. Gently drop the plantain balls into broth and simmer 10 minutes more.

8. Add milk, and salt, pepper, Goya powder and cilantro to taste.

Serves 4.

Pita Joes

This healthy recipe makes for a quick and easy meal the entire family will love. And it’s a snap to prepare in a hurry!

Ingredients

1 lb. extra-lean ground beef 1 T. firmly packed light brown sugar
⅓ cup chopped onion 2 t. chili powder
1 medium carrot, chopped 2 t. Worcestershire sauce (lowest sodium available)
2 oz. zucchini, finely chopped 1 t. dry mustard
1 14.5-oz. can no-salt-added whole
tomatoes, drained and chopped
⅛ t. pepper
1 8-oz can no-salt-added tomato sauce ⅛ t. salt
1 medium garlic clove, minced 4 7-inch whole-wheat pita pockets

Preparation

1. In large skillet, cook beef, onion, carrot, zucchini and garlic over medium-high heat for 10 minutes, or till beef is no longer pink. Drain and discard liquid.

2. Stir in remaining ingredients except pitas.

3. Reduce heat to minimum and cook for 10 minutes, stirring occasionally.

4. Before serving, cut each pita in half, wrap all in paper towels and microwave on high for 45 to 60 seconds.

Spoon ½ cup beef mixture into pocket of each pita half. Serves 4.

Nutritional Information: Calories: 380; Fat: 7g; Cholesterol: 60mg; Sodium: 550mg; Total Carbohydrates: 52g; Dietary Fiber: 7g; Sugars: 12g; Protein: 31g.

Download your FREE ebook, The Power of Hope: 7 Inspirational Stories of People Rediscovering Faith, Hope and Love.

“Phoebe in Wonderland”

Do you ever find yourself wishing you were in Wonderland? That you were Alice attending the Mad Hatter’s tea party? Or the Red Queen commanding, “Off with their heads!”?

You’ll get a little taste of Lewis Carroll’s imaginary world when you see ThinkFilm’s newest movie, Phoebe in Wonderland, in theaters starting March 6.

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It’s the tale of a little girl named Phoebe—played by a phenomenally talented Elle Fanning (little sister of the also phenomenally talented Dakota Fanning). Phoebe is an unusual but creative little girl who lives in two worlds: a real world where she doesn’t quite fit in, and an imaginary “wonderland” she has created around her.

In the real world, she has trouble following the rules and controlling explosive behavior like spitting and hurling insults. She also has obsessive-compulsive tendencies to wash her hands repeatedly and count steps. In “Wonderland,” she feels free to be herself, and her odd behaviors melt away.

However, as Phoebe gets older, Wonderland starts to make less and less sense—much like the Alice in Lewis Carroll’s story ends up confused and bewildered by Wonderland’s strange ways. But poor Phoebe doesn’t get to go back to a real world that makes more sense. As Wonderland fades, she’s left frustrated and scared by behavior she cannot control. Then, in steps Ms. Dodger—the quirky new drama teacher who casts Phoebe as Alice in the school’s production of Alice in Wonderland. She challenges Phoebe to love and accept who she is.

At the same time, Phoebe’s mother Hillary—played by Felicity Huffman—blames herself for her daughter’s difficulties. She wants her children to be creative and different, but at the same time has difficulty dealing with the consequences that result. Her character is complimented nicely by actor Bill Pullman’s portrayal of her loving but distant and helpless husband.

While this movie is about kids, it isn’t for kids. There isn’t anything inappropriate in it; it’s PG-13 rating is listed for strong emotional content.

There are some very inspirational moments in this film. Specifically between mother and daughter and between student and teacher. And the overarching moral message is extremely uplifting: even though you may be different or unusual, you can love yourself just the same.

I suggest going to see Phoebe in Wonderland with a loved one or a good friend. Leave the kids at home. Enjoy!

Pentatonix: Little Drummer Boy

Pecan Pie Muffins

These pecan muffins are as easy and yummy as pie, but not nearly as rich.

Ingredients

1 cup light brown sugar, firmly packed

½ cup all-purpose flour

½ cup chopped pecans

2 eggs, beaten

2/3 cup butter, softened

Preparation

1. Preheat oven to 350°. Line muffin cups with paper muffin liners.

2. In bowl, stir together brown sugar, flour and pecans.

3. In separate bowl, beat eggs and butter together until smooth. Stir into dry ingredients until just combined. Spoon batter into muffin cups, about 2/3 full.

4. Bake for 20 to 25 minutes. Cool on wire racks when done.

Learn how this pecan-pie muffin recipe came to be in Pecan Pie Muffins for Daddy.

Pecan Pie

Even though pecan pie is a traditional Southern dessert, at the holidays everyone enjoys this treat! Your family and guests won’t be able to pass up this pie, no matter how full they are!

Ingredients

2 c. pecan halves 1 c. light brown sugar
1 c. Karo light corn syrup 1 tsp. vanilla, divided
3 eggs 1 9-inch unbaked pie shell
2 Tbsp. melted butter

Preparation

1. Preheat oven to 350° F. Put all filling ingredients in large bowl and stir till mixed well.

2. Pour mixture into unbaked pie shell. Bake for one hour, till filling is set. It should be the texture of firm custard.

3. Let sit for one hour.

Serves 8.

Read the story behind this pecan pie recipe!

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Pecan-Crusted Chicken Fingers and Salad with a Tangy Maple Barbecue Dressing

Add a little nutty flair to your chicken tenders.

Ingredients

Chicken
Vegetable oil, for frying 2 eggs, beaten with a splash of milk or water
1 1/3–2 lbs. chicken tenders 1 c. plain bread crumbs
Salt and freshly ground black pepper, to taste 1 c. pecans, finely chopped in a food processor
1 c. all-purpose flour ½ tsp. nutmeg, freshly grated or ground zest of 1 orange
Dressing
¼ c. maple syrup 3 hearts of romaine lettuce, shredded
¼ c. tangy barbecue sauce 6 radishes, thinly sliced
Juice of 1 navel orange 6 scallions, trimmed and chopped on an angle
¼ c. extra-virgin olive oil Salt and freshly ground black pepper, to taste

Preparation

1. Season chicken tenders with salt and pepper.

2. Set out 3 shallow dishes. Place flour in one, eggs beaten with water or milk in a second. In the third dish combine bread crumbs with ground pecans, nutmeg and orange zest.

3. Coat tenders in batches in flour, then egg, then bread crumbs and pecans.

4. Fry tenders in small batches, 6–7 minutes, and drain them on paper towels.

5. For dressing combine maple syrup, barbecue sauce and orange juice in a bowl.

6. Whisk in oil and set aside while cooking the chicken tenders.

7. Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with ¾ of the dressing. Season with salt and pepper, to taste.

8. Top salad with pecan-crusted chicken tenders and drizzle remaining dressing over top.

Serves 4–6

Nutritional Information (based on six servings): Calories: 770; Fat: 45g; Cholesterol: 135mg; Sodium: 950mg; Total Carbohydrates: 51g; Dietary Fiber: 5g; Sugars: 16g; Protein: 46g.

Peachy English Muffins

Ingredients

2 whole-wheat English muffins, split in half

2 tablespoons low-fat tub cream cheese

1 15-ounce can sliced peaches in juice, drained and any thick slices cut lengthwise into ½-inch slices

¾ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

2 tablespoons light brown sugar, firmly packed

2 teaspoons light tub margarine

¼ cup uncooked quick-cooking oatmeal

Preparation

1. Preheat oven to 350°F.

2. Line a baking sheet with aluminum foil. Place English muffin halves on baking sheet. Spread muffin halves with cream cheese.

3. Put peaches in a bowl. Sprinkle ½ teaspoon cinnamon, allspice and nutmeg over peaches. Stir gently. Arrange peaches in a single layer on cream cheese.

4. In a small bowl stir together brown sugar, margarine and remaining ¼ teaspoon cinnamon. Add oatmeal. Using fingertips, rub mixture until crumbly. Sprinkle over peaches.

5. Bake for 25 minutes, or until topping is firm and peaches are hot. Serve while hot.

Serves 4

Patti Page’s Daily Prayer

Every smoker remembers her first cigarette. I took my first puff in 1942 back in high school in Tulsa, Oklahoma. I was 14, on the chubby side and wore glasses. Though people were already talking about what a good voice I had, I wasn’t exactly one of the popular girls. But I’d made up my mind. I was going to hang out with the cool kids. The kids who looked so grown-up leaning against their cars in the school parking lot, lighting one another’s cigarettes, blowing tendrils of smoke in the air.

During lunch one day I sauntered across the parking lot to them. “Wanna smoke?” one of the guys asked, holding out a pack. I pulled out a cigarette and put it to my lips. I looked into his eyes as he flipped open his Zippo and lit me up. I felt so sophisticated. Then the smoke hit my lungs and I couldn’t help it. I coughed. A lot.

“First time?” he asked.

“No, of course not,” I said, trying to regain my composure. Before lunch was over I’d worked my way through that cigarette and started on another.

I didn’t dare light up at home—my mother would have killed me. I was only sneaking cigarettes at school. Then I got an after-school job singing for KTUL radio. Everyone at the station smoked. They were all older, and I felt even more out of place than I had in school. One day a DJ offered me a cigarette. I grabbed it like it was a lifeline. Just a few drags and I felt different. Worldly, experienced. There was no going back after that.

I wasn’t the kid with the great pipes anymore. I’d become a grown-up, a real professional singer. And a real smoker too. How many people are in the audience? I’d worry backstage. What if I forget the lyrics? Then I’d light up, inhale and my fears would drift away. Nothing eased my anxieties like a cigarette.

My singing career took off in my twenties. “Tennessee Waltz” and “Doggie in the Window” shot up the charts. My smoking habit rocketed, too, to three packs a day. I couldn’t leave the house without a fresh pack and a book of matches in my purse. I’d walk out of church after services and be puffing away before I got to my car. Touring in Europe? No problem—there, smoking was a way of life. Instead of the usual souvenirs, I came home with an exquisite French porcelain demitasse cup that had been turned into a cigarette holder and an antique silver filigree lighter. (Now I wonder if I collected those lovely things to cover up a habit that deep down I knew was ugly.)

Nothing could get me to stop. Not the nagging cough I developed. Not my husband’s worrying. Not even my two children. The thought of it makes me shudder now, but back then, no one understood the effects of secondhand smoke on a child. At one annual physical, my doctor warned me, “Sooner or later, Patti, smoking is going to take its toll on your body. You’ve just been lucky so far.” But I didn’t listen. I lit up as soon as I left his office. If my health gets really bad, I can always stop, I told myself. I sailed through my physicals, so I never seriously considered quitting.

Until one day in the summer of 1974. The kids and I were going grocery shopping. I got into our station wagon and stuck a cigarette in my mouth before I even turned the key.

“Oh, Mom, those things stink!” my 12-year-old, Kathleen, said. Her little brother, Danny, chimed in, “Yeah, Mom, cigarettes are bad for you.”

I knew he was right—people I loved, like Nat King Cole and Betty Grable, smokers all, had died of lung cancer. But I couldn’t admit it—especially not to my kids.

“Fine,” I said, and stubbed out my cigarette. “I don’t need to smoke.” I hardly got out of the driveway before the urge set in. I can’t go two blocks without a cigarette! It was the longest drive to the supermarket. By the time we walked inside, sweat beaded on my brow.

I told Kathleen to take Danny to the deli and get some cold cuts. “I’ll pick up some apples and meet you there,” I said. As soon as they were out of sight, I dashed outside. I pawed through my purse, frantic. I lit up a cigarette. I took a puff. Instead of the usual relief, something else hit me. Reality. I’m lying to my children over this. I’ve got to stop smoking. I would just do it. I would use my willpower. I would break this horrible habit.

I must have tried to quit a hundred times. I never lasted a day. Something would invariably trigger the urge—a person in the audience smoking, my morning cup of coffee, a really good meal, an argument with the kids.

Then something really got me worried. I used to be able to sing for hours. Now I’d belt out a song and feel my vocal cords tiring by the time I reached the high notes in the finale. During one particularly difficult rehearsal I had to take a break. Backstage I immediately lit up a cigarette. What am I doing? I lowered my head. Lord, I’m hooked on these things. I don’t want them to control my life anymore. I don’t want them to ruin my voice. Please help me quit.

“What’s wrong, Patti?” my pianist asked.

I held up my cigarette. “I’m so sick of not being able to live without these.”

“Yeah, I know,” he said. “I used to smoke, but then I talked to a great counselor about it. With his help and a lot of prayer, I finally stopped.”

I believed in the power of prayer. The counselor I was a little skeptical about. But I was desperate. After years of smoking, I was willing to try anything. The Lord helps in mysterious ways, I thought. Maybe this is the answer. I took the number and made an appointment.

I sat in the counselor’s office and explained my problem. My addiction. And that’s what it was. Yes, it was bad for my health, for my vocal cords. But worse, smoking made me ashamed. Not just because I did it, but because I couldn’t stop.

The counselor asked, “What made you start smoking?”

I thought back. Back to being that nervous teenage girl who wanted to fit in. That girl who needed to be liked. Who needed to feel like she was a part of something. That girl who was trying to act more grown-up than she was. Smoking is such a dangerous thing, and I was too young to make a decision like that.

“Patti, you’re one of the best-selling recording artists out there,” the counselor said. “You have a family who loves you. You’re not that awkward teenager, not anymore. God’s given you incredible gifts. Now you have to respect them.”

We talked a long time. I realized that I stumbled upon cigarettes at a very vulnerable point in my life. Smoking used to take away my worries. But it had turned into my biggest worry.

I went home and dug up every pack of cigarettes and every book of matches in the house and threw them in the garbage. I stared into the trash can. Temptation stared back at me. I reached for the only force powerful enough to help me resist. Lord, keep me strong, I prayed. You gave me a beautiful voice, and I don’t want to abuse it anymore. Please lift this addiction from me. Hands shaking, I put the lid on the trash can and walked away.

That was 30 years ago. I haven’t picked up a cigarette since. And it is the best thing I have ever done for myself. But not by myself. Every time I felt the urge for a smoke, I would think about the life and the voice that the Lord had honored me with. Smoking would hurt that gift. Disrespect that honor. Instead of reaching out for a cigarette, I would reach out in prayer. That’s why I’m still singing though I’m into my seventies. And not just singing either, but hitting those high notes.

Download your FREE ebook, A Prayer for Every Need, by Dr. Norman Vincent Peale

Patti LaBelle’s Sweet Potato Pie

Favorite recipes that are passed on from generation to generation are to be treasured, indeed, so we’re pleased that Grammy winner Patti LaBelle agreed to share this holiday dessert with our readers.

Ingredients

Pie Dough
1 ½ c. unbleached all-purpose flour
½ tsp. salt
½ c. chilled butter-flavored vegetable shortening
½ c. ice water, as needed
Filling
2 ½ lbs. orange-fleshed sweet potatoes, about 5 medium, scrubbed
½ c. (1 stick) unsalted butter, melted
1 c. granulated sugar
½ c. evaporated milk
2 large eggs
1 tsp. ground nutmeg
1 tsp. ground cinnamon
¼ tsp. salt
Whipped Cream
1 c. heavy cream
2 Tbsp. confectioners’ sugar
1 tsp. vanilla extract

Preparation

1. Sift the flour and salt into a medium bowl. Add the shortening. Using a pastry blender or two knives (drawing them apart in a crisscross pattern), cut shortening into the flour until the mixture resembles coarse crumbs with a few pea-size bits.

2. Stirring with a fork, gradually add enough water for the mixture to clump together (you may not need all of the water). When you press the dough together, it should be moist and malleable, without cracking, so add a bit more water if need be. Gather up the dough and press it into a thick disk. Wrap in plastic wrap or waxed paper, and refrigerate for 30 minutes to 1 hour. The dough is easiest to roll out if it is chilled but not hard. (The dough can be refrigerated for up to 1 day. If the dough is chilled until it is very firm, let stand at room temperature for about 10 minutes to soften slightly before rolling it out.)

3. Unwrap the dough, and place it on a lightly floured work surface. Sprinkle flour over the top of the dough. Roll out the dough into a 12- to 13-inch round about 1/8-inch thick. Fit into a 9-inch pie pan. Trim excess dough to make a 1/2-inch overhang around the edge of the pan. Fold the dough over so the edge of the fold is flush with the edge of the pan. Flute the edge of the dough. Pierce the bottom of the dough about a dozen times with a fork. Freeze dough for 20 to 30 minutes.

4. Position a rack in the bottom third of the oven, and preheat the oven to 375°. Line the inside of the pie crust with aluminum foil. Fill the foil with pie weights, dried beans or uncooked rice. Place the pan on a rimmed baking sheet.

5. Bake until the exposed dough looks set and is beginning to brown, 12 to 15 minutes. Remove the foil with the weights. Continue baking the pie crust until it looks dry on the bottom, about 10 minutes more. (If the pie crust puffs, pierce the crust with a fork.) Transfer to a wire cake rack.Makes 1 9-inch pie crust.

6. Meanwhile, make the filling. Pierce each sweet potato a few times with the tines of a fork. Place them, in a spoke pattern, on the turntable of a microwave oven. Cook on high (100%), turning over the sweet potatoes after 4 minutes, until they are tender, 8 to 10 minutes. Let cool for a few minutes.

7. If necessary, return the oven temperature to 375°. Using a kitchen towel to protect your hands, split each sweet potato, and use a spoon to scrape the flesh into a medium bowl. Mash the sweet potatoes; you should have about 2 cups. Using an electric mixer set on medium speed, beat in the melted butter. Add the sugar, evaporated milk, eggs, nutmeg, cinnamon and salt, and beat on low speed just until the sugar is dissolved. Spread the fi lling evenly in the pie shell. Place the pie on a baking sheet.

8. Bake for 15 minutes. Reduce the oven temperature to 350°. Continue baking until the filling is set and does not jiggle when the pie is gently shaken, about 30 minutes more. Transfer the pie to the wire rack, and let cool completely. (The pie can be covered with plastic wrap and refrigerated for up to 1 day. Let stand at room temperature for 1 hour before serving.)

9. Whip the cream: Freeze a medium bowl until it is chilled, about 5 minutes. Add the cream, confectioners’ sugar and vanilla. Whip with an electric mixer on high speed until the cream forms soft peaks. (The cream can be covered and refrigerated for up to 1 day. If it separates, whisk until thickened.) Serve each slice of pie with a dollop of whipped cream.

Serves 8

Nutritional Information:  Calories: 630; Fat: 37g; Cholesterol: 115mg; Sodium: 340mg; Total Carbohydrates: 68g; Dietary Fiber: 4g; Sugars: 28g; Protein: 9g.

Read Patti’s inspiring story from Joys of Christmas 2021!