Diva Musing: When I am Old I will wear purple…

This is a repeat that I love and admire…..Namaste, The Queen Cronista….

The Story Behind “When I Am An Old Woman I Shall Wear Purple” by Jenny Joseph

When I am an old woman I shall wear purple
With a red hat which doesn’t go, and doesn’t suit me.
And I shall spend my pension on brandy and summer gloves
And satin sandals, and say we’ve no money for butter.
I shall sit down on the pavement when I’m tired
And gobble up samples in shops and press alarm bells
And run my stick along the public railings
And make up for the sobriety of my youth.
I shall go out in my slippers in the rain
And pick the flowers in other people’s gardens
And learn to spit.

You can wear terrible shirts and grow more fat
And eat three pounds of sausages at a go
Or only bread and pickle for a week
And hoard pens and pencils and beermats and things in boxes.

But now we must have clothes that keep us dry
And pay our rent and not swear in the street
And set a good example for the children.
We must have friends to dinner and read the papers.

But maybe I ought to practise a little now?
So people who know me are not too shocked and surprised
When suddenly I am old, and start to wear purple.

Acknowledgement:
© Jenny Joseph, SELECTED POEMS, Bloodaxe 1992.
Reproduced with permission of Johnson & Alcock Ltd.

(Update: I am so sad to report that Jenny passed away on January 8, 2018 at age 85. What a wonderful gift she has left us!)

Warning!

Do you recognize this poem?

A 1996 survey BBC identified it as the UK’s most popular post-war poem, beating Dylan Thomas’s “Do Not Go Gentle Into that Good Night.” It’s called “Warning” and was written by Jenny Joseph (1932- ).

It reminds me of my mother. She and Jenny were born the same year. Mom revels in her position as the Gypsy Queen of Geri-Antics, wearing loud floral shirts, sporting several toe rings, and eating sausages.

This made me wonder about Jenny herself. Where is she now? Is she actually wearing dazzling blouses and skyrocketing her cholesterol count?

As it turns out, Jenny doesn’t qualify as a late bloomerShe composed “Warning” at age 29 and continued writing throughout her adult life. But this one poem has defined her, despite a large and rich body of work. It has inspired thousands of women to wear purple—but she hates the color herself.

 

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Diva Tasting: Skillet Steak for Your Honey…..

Skillet Steak For The Men In Our Lives.. cr, bbc

Ingredients

For The Herb Butter

  • 1 Stick Softened Butter
  • 1 Tbsp. Freshly Chopped Parsley

For The Steak

  • 1 Tbsp. Extra-Virgin Olive Oil, For Skillet
  • 1 26-28 Ounce Bone-In Ribeye Or Côte De Boeuf
  • Kosher Salt
  • Freshly Ground Black Pepper

DIRECTIONS

  1. Preheat oven to 350º. Make herb butter: Mix butter and parsley and shape into a log (use wax paper, if you have). Refrigerate until firm.
  2. Make steak: Heat an oven-proof skillet over high heat and add olive oil. Season steak generously with salt and pepper.
  3. Sear steak 3 minutes per side, then transfer skillet to oven to continue cooking, about 10 minutes for medium rare.
  4. Transfer steak to a plate and top with herb butter.
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Diva Tasting: Mediterranean Beef n’ Rice..

Mediterranean Beef n Rice Bake

1 5 Lb 5 lb Beef Stew Meat

3 Cups Prepared White Rice

4 Tablespoons Butter

4 Cloves Garlic, Minced

1 Tablespoon Fresh Thyme

1 Teaspoon Tuscan Spice Mix

1 Cup Cream

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

16 Ounces Pecorino Romano Cheese, Shredded

8 Ounces Asiago Or Mozzarella Shredded

2 Bags Frozen Cut Green Beans

Topping:

2 Tablespoons Olive Oil

6 Ounces Breadcrumbs

8 Ounces Parmesan Cheese, Shredded

4 Oz. Asiago Or Mozzarella Shredded

1 Teaspoon Dried Rosemary

1 Teaspoon Dried Parsley

Preheat your oven to 400 degrees F. Bring a large pot of water to boil and add salt.

Prepare the rice to package directions.

Place the butter, garlic and the thyme, in with the rice and heat over a low flame until the garlic is just beginning to brown.

Remove the rice from the heat and pour in the cream, salt, pepper, Tuscan Spice, Pecorino Romano cheese and Asiago cheese.

Place the rice mixture into the bottom of a lightly greased 9×13 casserole dish. Layer with the thawed drained green beans. Next Add the shredded Chicken Layer.

Topping: In a small bowl, combine the olive oil, breadcrumbs, Parmesan and Asiago cheese, rosemary and parsley. Spoon this mixture over the potatoes and bake the casserole, uncovered, in the oven for 20 minutes.

Serve with Caesar Salad, Dinner Rolls, and Vegetable Side Dish, Dessert.

Appetizer: Spinach Dip, bread and Olives on the table.

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Diva Rambling: Stop the Blame Game….

STOP BLAMING YOURSELF

We’ve talked about the theory that it takes 21 days to make or break a habit. Sometimes these patterns, these old habits take a longer time to ease out. However, it can be done. Listen to your self-talk. Don’t let your hard drive (brain/subconscious) hear these non-appreciative thoughts. These thoughts lower your daily energy bank account. You will feel sad and low in spirit.

Learning to NOT play the blame game is one of the first laws of a spiritually minded person. When you become aware of your self-talk, it should be thanking your source power for all the great gifts and qualities you have been given to share with our world. Some of us must excavate harder and deeper than others because of our upbringing or environment.

But start today, this moment and practice loving; not blaming yourself or others. Your energy will go up your spirit will start to soar. It then becomes impossible to play the blame game.

Namaste, The Queen Cronista

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Diva Musing: A Chosen Life …

A Chosen Life 

I know that if we all just started saying today will be fun, joyful, and impactful then it would be!

I repeat often that basic physics tells us that form follows thought. All enlightened one know it and so do you deep in your spirit.

You are your own best teacher, and the closest one to program your hard drive moment to moment. Why is it so hard for us to grasp this concept. We listen to the gloomy Gusses as if they really know something. They are choosing to derail our lives; along with theirs. You don’t have to listen to them, you don’t have to judge them, but you do need to stay away from bad energy that does not contribute to your higher self at all times.

Taken out of context, a good thing to remember is…”Love em’ and Leave em’”. You can choose a glorious life if you guard you psyche at all costs. Program it with self-love, perseverance, and grit.

You are a Diva with gifts to give to the world. Your gifts were given to you by an all knowing Universe. The Universe expects you to use them as a gift to the world. Do let us down.

Namaste, The Queen Cronista.

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Diva Tasting: Old Fashioned Ground Beef Casserole….

Old Fashioned Ground Beef Casserole

Ingredients

  • 3 Pounds Lean Ground Beef
  • 1 Teaspoon Kosher Salt
  • 3 Teaspoon Garlic Minced
  • 2 (15 Ounce) Cans Tomato Sauce
  • 1 Lg Can Diced Tomatoes
  • 1 (8 Ounce) Package Bow Tie Pasta
  • 1 Cup Sour Cream
  • 1 (8 Ounce) Package Cream Cheese
  • 1 Large White Onion, Diced
  • 3 Cups Shredded Sharp Cheddar Cheese,

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, garlic and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
  2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
  3. Preheat oven to 350 degrees f. Grease a 9×13-inch casserole dish.
  4. Mix sour cream, cream cheese, and onion in a bowl.
  5. Pour the noodles into large mixing bowl; fold in sour cream mixture. Spoon the ground beef mixture and 2 cups of cheese. Stir until all is blended. Top casserole with the remaining cup of Cheddar cheese.
  6. Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.
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Diva Musing: Meditation….

HOW TO MEDITATE 

To do meditation, make yourself hollow and empty first.  First you must become hollow and empty like an empty box. Then you will see that the peace of the Divine will flow through you.

This is why we seek enlightenment. So in this way, we go on negating and rejecting every limited understanding of God, until we finally realized that everything is One Consciousness, and there is nothing beyond it. We are all connected. We contribute to the One Consciousness in every moment.

God is not a person or some limited thing, He is the Supreme power behind everything in His creation. God is the harmony directing this entire Creation. But to be able to recognize and listen to His direction, you first need to become hollow and empty (meaning to drop one’s limited concepts, small desires and understanding).

This is why it is necessary to experience and become aware of that emptiness first. Only then will you be able to experience the totality of the Divine. Only then will you find your inner peace.

Namaste, The Queen Cronista

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Diva Tasting: Beef Tenderloin With Roasted & Brussels Sprouts…

Beef Tenderloin With Roasted Shallots 

Ingredients

  • 3/4 Pound Shallots, Halved Lengthwise And Peeled
  • 2 Tablespoons Olive Oil
  • Sea Salt And Pepper To Taste
  • 4 Cups Beef Broth
  • 1/2 Cup Balsamic Vinegar
  • 2 Teaspoons Tomato Paste
  • 3 Pounds Beef Tenderloin Roast, Trimmed
  • 1 Teaspoon Dried Thyme
  • 4 Tablespoons Butter
  • 2 Tablespoons All-Purpose Flour
  • 4 Teaspoons Flat Leaf Parsley For Garnish

Directions

  1. Preheat oven to 375 degrees. In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
  2. In a large saucepan, combine beef broth and balsamic vinegar. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
  3. Pat beef dry; sprinkle with thyme, salt and pepper. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
  4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F. for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
  5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots. Season with salt and pepper.
  6. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with parsley.

Fried Brussels Sprouts Side

Ingredients

  • 6 Slices Bacon, Cut Into Bite-Size Pieces
  • 1/2 Onion, Diced
  • 1 (12 Ounce) Package Fresh Brussels Sprouts, Trimmed And Sliced
  • Salt And Ground Black Pepper To Taste

Directions

  1. Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
  2. Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in, salt, and black pepper; sprinkle in bacon pieces. Serve with garlic mash potatoes and spring greens salad with lemon vinaigrette.
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Diva Rambling: Thoughts and Health…

Want to learn to tell fortunes…don’t laugh! Its all there if you listen. Remember I always say form follows thoughts? Well, then when the thoughts come out in words the Universe responds to them with gusto. The Genie fills your command (thoughts) every-time. So be careful your words are wishes to your Genie (subconscious).

Listen to your friends and family in conversation. What are they telling their Genie in the bottle? Then watch the words manifest in some form in their lives. It works all the time. Most of the sick people I know are that way because all they focus on is what they DON’T want….sickness!

Don’t want the flu this season. Focus on wellness, take your supplements, think spring and swimming and walking in perfect health. Feel the sun on your face and absorb the Vitamin D and other nutrients from nature. Don’t be a gloomy Gus. People don’t want to hear it, and those who practice joy and wellness won’t listen anyway. Be you own best medicine. Oh, and laugh, laugh, laugh; a lot. Luv You, Divas.

Namaste,

The Queen Cronista

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Diva Tasting: Tuscan Chicken Casserole..

Tuscan Chicken Potato Bake 

1 4 Lb Rotisserie Chicken Boned and Shredded OR 5 lb Beef Stew Meat

3 Pounds Idaho Potatoes

4 Tablespoons Butter

4 Cloves Garlic, Minced

1 Tablespoon Fresh Thyme

1 Teaspoon Tuscan Spice Mix

1 Cup Cream

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

16 Ounces Pecorino Romano Cheese, Shredded

8 Ounces Asiago Or Mozzarella Shredded

2 Bags Frozen Cut Green Beans

Topping:

2 Tablespoons Olive Oil

6 Ounces Breadcrumbs

8 Ounces Parmesan Cheese, Shredded

4 Oz. Asiago Or Mozzarella Shredded

1 Teaspoon Dried Rosemary

1 Teaspoon Dried Parsley

Preheat your oven to 400 degrees F. Bring a large pot of water to boil and add salt.

Cut the potatoes into roughly 1-inch cubes. Place the potatoes into the boiling water for 10 to 15 minutes. Drain the potatoes and then return them to the same pan.

Place the butter, garlic and the thyme, in with the potatoes and heat over a low flame until the garlic is just beginning to brown.

Remove the potatoes from the heat and pour in the cream, salt, pepper, Tuscan Spice, Pecorino Romano cheese and Asiago cheese. Use the back of a fork or a masher to lightly mash the ingredients together, leaving some lumps in the potatoes.

Place the potatoes into the bottom of a lightly greased 3-quart casserole dish. Layer with the thawed drained green beans. Next Add the shredded Chicken Layer.

Topping: In a small bowl, combine the olive oil, breadcrumbs, Parmesan and Asiago cheese, rosemary and parsley. Spoon this mixture over the potatoes and bake the casserole, uncovered, in the oven for 20 minutes.

Serve with Caesar Salad, Dinner Rolls, and Vegetable Side Dish, Dessert.

 

Appetizer: Spinach Dip, bread and Olives on the table

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