Diva Tasting:Old Southern Spoon Bread…

If you’ve never been on lost books.com do yourself a favor.  You can find many lost book and can order many of them in hard copy from Amazon or download for free online.  This old southern cookbook was a wonderful find.  

Old Southern Spoon Bread 

Lost books on southern cookbook
2 cups cornmeal
One and a half cups sweet milk
2 cups of boiling water
1 teaspoon salt
Three large tablespoons butter melted
Three eggs
Sift the meal three times and dissolve in the boiling water, mix until it is smooth and free from any marks. Add the melted butter and salt.

Then add the milk. Separate the eggs; beat both until light: add the yolks and then the whites. Pour into a buttered baking dish and bake in a moderate oven 350°F for about 30 minutes. This should be served in the dish in which it is baked.

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Diva Rambling: Alone in the crowd…

Alone in the Crowd…

I often sit alone in a crowd. I place myself somewhere in a remote section of the venue I’m in at the moment…and just listen. Then I close my eyes and listen. There are hundreds of sounds and words swirling about me. Some interesting conversations and some you wish you could “unhear”. Some sounds so elegant to the soul. Other sounds so hellish to the soul.

I think of what life would sound like if I was a tribal member of the Amazon Forest or some remote jungle island. Less disturbing, I think. There I could dwell quietly alone with the trees, animals, the wind and flowing waters to sing to me. Oh, what a different world my life would be.

But now I must deal with the sounds of the irritated morass. I must accept that since I am not a hermit the sounds of my reality with which I must contend. I can actually come to appreciate some as rhythmic delight or natural purring of city streets. Those that I cannot… I’m learning to filter and not get irritated. That’s the hard one for me.

Alone in the crowd is not bad if you learn to filter the sounds and make them your own symphony. Namaste, The Queen Cronista

Diva Tasting: Lemon Cookie Bars…

My beautiful niece sent me this.  It is yummy.  

Lemon Pie Cookie Bars

Ingredients:

  • 1 (2 Crusts) package Pillsbury Refrigerated Pie Crusts
  • 1 (8 Oz.) Package Cream Cheese, Softened
  • 1 Cup Powdered Sugar
  • 1 (8 Oz.) Tub Cool Whip, Divided
  • 2 (3.4 Oz.) Boxes Instant Lemon Pudding, Dry
  • 3 Cups Half n’ Half
  • Sprinkles, For Topping

PRE-STEP:

Preheat oven to 450F degrees. Line a 9×9 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.

STEP 1: Unroll both refrigerated pie crusts. Press both pie crusts into the bottom of the prepared pan, folding pie crust edges down. Bake for 10 minutes. Let cool completely.

STEP 2: In a medium size bowl, mix together the cream cheese, powdered sugar, 1 cup of Cool Whip from the 8 oz. tub of Cool Whip. Spread on top of cooled pie crust

STEP 3: In a medium size bowl, whisk together instant lemon pudding mix, and cold milk until pudding is thick. Spread on top of cream cheese layer.

MAKE LAYER THREE:

STEP 4: Spread remaining Cool Whip topping on top of lemon pudding layer and sprinkle with yellow colored sugar sprinkles.

STEP 5: Place pie bars in refrigerator for at least 1 hour before serving. Remove cooled pie bars from the baking pan using the aluminum foil overhang on the sides.

STEP 6: Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts.

*Store pie bars in an airtight container in the refrigerator for up to 5 days.

Diva Rambling: Every Season….

For everything there is a season…”Not to be confused with the song…

The summer in “The Crater” has been unusually different this year. We’ve had record rainy days and humidity that will melt candle wax. Yet it has been so green and lush one shouldn’t complain at all this beauty.

Here late in August I feel like we’ve already had autumn weather the last two days. Early for us. I haven’t heard reports on the wooly worms yet. That is a sign around here about how bad winter will be in the mountains. The fruits and vegetables at the farmers markets have been exceptional as well. I hate to play favorites to any season but fall…the smells, the colors, smoke from the fire places and all that comes with it are a marvel to me.

I always loved coming home and taking my children and my nieces and nephews to the park and letting them roll in the dead leaves. The natural smells and colors laying background to the joyful frolicking only children can produce.

Let us not forget it is important to explore the decay inherent in nature. Then the change of season comes and we explore the growth and new life aspects of cycles as well. There is a mythical presence in returning the soil to regeneration of all of nature. The decaying ground cover is an example of how all gardens should be tilled. Nature sets the scene for it all and most humans ignore it. There are lots of YouTube info sites now on lasagna gardening. All taken from the observations of the forest floor. I watch them often.

Anyway, I digress. Along with the change of season in nature we also each have our own seasons. These range from a dark night of the soul to seasons of joyful abundance in all areas of our lives. Depending on our outlook (remember, form follows thought). Soooo, lets start today with a beautiful affirmation like….I am now enjoying a season of joy and abundance. The money, the people and the resources I need are now flowing in my life. Don’t let anything or anyone including your resident Drama Queens change that thought. Surround yourself with only with the people who support you and encourage your creativity and love you just the way you are….I know the Cronistas do. Love and light. Namaste, the Queen Cronista

Diva Musing:Wisdom of the Past….

Cristian Mihai is one of the blogs I follow.  He reminded me today that I subscribe to Earl Nightingales press updates (Nightingale-Conant).  Earl Nightingale is truly one of the fathers of motivational speakers.  His work has served as inspiration and texture to some of the most famous motivationalists of our day.  Below are 12 of his ideas (recently posted by Cristian ) that give sustenance to our motivational culture.  

Find Cristian at https://cristianmihai.net 

It’s probably no big secret that I am a firm believer in personal development. That’s one way to explain it, I guess. It means that I listen to motivational speeches while I work, read everything from popular self-help books to psychology and NLP, and tried all sorts of stuff to get to be more focused, more energetic, and motivated to achieve my goals.

That being said, this list of twelve rules is something that I just have to share with you. 

1. It is our attitude in the beginning of a task which, more than anything else, will affect its successful outcome.

2. It is our attitude towards life which determines life’s attitude towards us.

3. We are interdependent. It is impossible to succeed without others. It’s our attitude towards others that will determine their attitude towards us.

4. Before a person can achieve the kind of life he wants, he must become that kind of individual, he must think, act, talk, walk, and conduct himself in all of his affairs as would the person he wishes to become.

5. The higher you go in any organization of value, the better will be the attitude you’ll find.

6. Your mind can hold only one thought at a time. And since there’s nothing at all to be gained by being negative, be positive.

7. The deepest craving of human beings is to be needed, to feel important, to be appreciated. Give it to them, and they’ll return it to you.

8. Look for the best in new ideas.

9. Don’t waste valuable time broadcasting personal problems. It probably won’t help you, it cannot help others.

10. Don’t talk about your health, unless it’s good.

11. Radiate the attitude of well-being, of confidence, of a person who knows where he is going. This will inspire those around you, and you’ll find good things will begin to happen to you.

12. Treat everyone you come in contact with as the most important person on earth.

Diva Musing: So I’ve Written A Book…

With the help of my favorite illustrator I just completed a children’s book for my grandson’s birthday.  Its a story to help them not miss Daddy so much when he is deployed in the military.  The book is called “Where in the World is Daddy”.  I can’t wait to see it in published format.  I ordered the kit from Amazon and the people at the publisher are so helpful and accommodating to work with you. 

I had the best time doing this.  I’ve recommended to all of my family to let each family write one and exchange with the cousins during the holidays.  We will then have a family history as seen in he eyes of the the children of this generation. I hope we can get everyone to contribute for a really fun collection.  I love to invent projects for and to do with children.  It keep me young myself.  

Start now to create a project the whole family can participate in for the holidays.  It takes about three weeks from shipping to the publisher to get the returned product.  I can’t wait.  I’ll try to figure out how to put some the graphics on here for viewing.  Happy creativity, My Divas…Namaste, The Queen Cronista

Diva Tasting: Grilled Shrimp…

Grilled Shrimp

Ingredients

  • 3 Pounds Fresh Shrimp, Peeled And Deveined
  • 4 Cloves Garlic, Minced
  • 1/3 Cup Olive Oil
  • 1/4 Cup Tomato Sauce
  • 2 Tablespoons White Rice Vinegar
  • 2 Tablespoons Chopped Fresh Basil
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Cayenne Pepper
  • Skewers (soaked in water so they don’t burn)

Directions

  1. In a large zip lock, stir together the garlic, olive oil, tomato sauce, and vinegar. Season with basil, salt, and cayenne pepper. Add shrimp, and close bag and shake until shrimp is evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

  2. Preheat grill for medium heat.

  3. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

  4. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until pink and opaque. Serve with Brussels Sprouts Hash and a Mediterranean salad with tarragon vinaigrette.