1½ cups polenta or ground corn
1 tablespoon unsalted butter
½ cup Mozzarella Cheese Shredded
2 tablespoons mascarpone
2 tablespoons extra-virgin olive oil
5 cups thinly sliced mixed mushrooms (such as chanterelles, cremini, shiitake, beech and oyster)
1 small shallot, finely chopped
2 garlic cloves, finely sliced
½ tablespoon finely chopped chives
½ tablespoon finely chopped flat-leaf parsley
White truffle oil OR Olive Oil
6 tablespoons finely grated Parmesan
1. In a large sauce pot, bring 5 cups of salted water to a boil. Slowly add the polenta and whisk constantly until tender, about 7 to 10 minutes. Use a wooden spoon to stir in the butter, mozzarella and mascarpone. Season with salt and white pepper. Set aside.
2. In a large skillet set over medium heat, warm the olive oil. Add the mushrooms and cook until they soften slightly, about 7 to 10 minutes. Add the shallot and garlic and cook until translucent. Season with salt.
3. Stir the herbs into the polenta and spread the polenta onto a serving platter. Spoon the mushrooms onto the center of the polenta and drizzle lightly with truffle oil. Sprinkle with the Parmesan and serve immediately.
I am going to visit my beautiful grandchildren today. It has been hard getting ready as the Karma Cops have put hurdles in my way every step of the preparation. Frustration is so….well, FRUSTRATING!
My biggest concern was to get my dogs prepared and the house clean for the house sitter. One of those wonderful friends who gives to everyone is taking care of my precious fur babies. I mentioned several weeks ago that my great niece brought me a new puppy to add to my 2 pack. She is wild crazy and beautiful. She is just calming down and getting use to our routine and her new brothers. Now, mommy leaves her for days and she may go mental. Please put good vibrations toward the trip and my fur babies and their generous caregiver. Anyone who says to me ….”they’re just dogs” immediately goes on my shit list. They do know things and they do not understand being abandoned alone for days. I am so grateful to Natalie for being one to step in and understand.
If ever the Karma Cops were to shower blessings on anyone it will be Natalie. You reap what you sow big time. I’ll be back in a week or so with pictures and fond memories of my beautiful, lively grandchildren. I wish the same kind of week for all of you; a week filled with love, laughter, and joy.
The Queen Cronista
When we reach our Divaness, even before our Croneship, we should realize …that at the end of Every Day there is only forever that counts. Our Spirit’s cry to become enlightened and see into forever. I have discovered that no material thing means anything to me at all. Only friends and family and their Spirit’s Foreverness is all that counts.
We strive for so many useless things on the earth plane in our quest for Enlightenment. Some do try to meditate regularly and be of joyful nature. Yet, in this chaotic world of ours, the Spirit remains restless. Take time with each meditation to be Grateful. It boosts the spirit better than any medication.
Yesterday, my beautiful, intelligent great-niece and my beautiful sister took me to breakfast… and the laughter and joy set the tone for the whole day. My friend sent me a picture of a baby squirrel she is nursing that fell out of the nest. Another a video of the hummingbirds feeding at their house. There is joy all around each day…let’s raise our awareness and notice it!
The higher our vibration the better place our Spirit will rest on the Earth plane and any other dimension we end up in…The Spirit is Eternal…be careful how you vibrate.
I think it was Buddha who said words to this effect…”All thing are impermanent. Focus on your salvation. That is permanent.”
The Queen Cronista
1 Cup Butter
1 Tsp Vanilla Extract
6 Tbls Confectioners’ Sugar
2 Cups All-Purpose Flour
1 Cup Chopped Walnuts
1/3 Cup Confectioners’ Sugar For Decoration
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners’ sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts.
Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners’ sugar. I also like to roll mine in the sugar a second time.
There are all kinds of mothers….(no pun intended). There are controlling, overbearing, loony, funny, sarcastic, loving, gentle, nurturing, creative….you get the picture.
What is not mothering is the woman at the superstore parking lot this morning that was walking and texting along with a 2-3 year old walking behind. Not holding her hand, not looking at her at all. The baby was barely moving and looking bewildered as she crossed in front of me in through traffic; not knowing what to do. My first instinct was to run over the mother, as I would clearly be doing that baby a favor by having compassion on her.
Of course I refrained. The woman, in her too short shorts, and tight top was more interested in the phone than the baby. As she neared the automatic door she reached back….not even knowing if the child was behind her…put our her hand. The tot was barely across the walk way by then.
I need to get child services on speed dial. I’ve seen so much of this kind of neglect, and self-centered, Hollywoodian, its all about me behavior lately. Thought for the day…this is NOT Mothering….don’t do it.
The Queen Cronista
Have you ever had one of those days when you wake up feeling discouraged? It can’t just be one thing, rather it’s a number of disappointments after disappointments that drag our hope through the mud of despair. We may feel abandoned by the Universe and other people. When we remain in this train of thinking, it can lead to an attitude of complaining or grumbling.
There’s only one remedy for this sad state of mind—being grateful. It’s a choice to switch our thoughts from thinking about everything that has gone wrong to what has gone right. Spiritual maturity is formed in the moment we make the choice to be thankful over complaining. We intently speak out loud or meditate in our minds those things in our lives that we appreciate about our Universe hand in our lives.
The blessing and hand of the Lord is always on us whether we recognize it or not. While we may have problems, our problems don’t have to have us. We can rise above our situations with a thankful heart and something happens within us. Our burdens which once seemed so heavy become lighter. Our attitude and outlook on life becomes more hopeful and we find ourselves expecting our Universe to move in our behalf. We are no longer held hostage to a discontented state of mind.
Through the gift of the Spirit, we are encouraged and reminded that our Universe loves us. We are motivated to keep pressing ourselves forward in gratitude because the Universe is conspiring to do good and won’t fail us.
Excerpted from: http://daughtersofthecreator.com
I am blessed to have as a friend, a man who tends his organic garden, and meditates a good part of the day. He is a genius and a scholar. Yet, he knows his place in the world is to increase the vibration of the planet by being a better self. He walks the talk!
I on the other hand am the old crone who, at pushing 70, meditates like crazy and still wants to witch slap crazy people into their next lifetime. Therefore, not so much contributing to the general light vibration of the planet; but wanting to!
I am so grateful to my friend Jon for reminding me to be more like minded with the true nature of the self and Spirit. I’ll work harder at it today just by the reminder of his good example. Wishing you many “well lit” friends.
The Queen Cronista
I can’t find many Southerners who like sushi. However, its a shame not to take advantage of the summer vegetables and try this. Perfect for tea time savory treat or canapes´.
3 Lg English Cucumbers Cut into two inch tall chunks
2 Pkgs Deli Ham and Turkey (1 each)
1 Pkg Cream Cheese
¼ Cup Sour Cream
1 Bunch Flat Leaf Parsley finely chopped
1 Tsp Worcestershire Sauce
½ Tsp Pink Himalayan Salt
½ Tsp Fresh Ground Black Pepper
Thoroughly mix all of the Cream Cheese components into a medium bowl.
Cut the cucumbers into 2 inch barrel size chunks. Carefully core out the middle. Paring knife or small melon baller will do the trick. Lay the lunch meat slice by slice out on the cutting board. Spread the cream cheese mixture out on each slice and roll up to seal. Fold in half and stick in the middle of the cucumber barrel like a flower. Garnish with a parsley leaf if desired.
Goes great with tempura fried squash blossoms and caprese´ toothpicks.