Monthly Archives: February 2017

Diva Musing-Conversing with God!

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One of my seniors sent me this after a hike on a beautiful day.  I share it with you. It is very inspiring….

Conversing with God

M. R. Hickey

Have you ever taken the time to step outside into God’s creation and let your mind just release? Not only subdue, but truly dump out all your cares. I have been blessed to have the time and the want to, to venture into the woods almost every day. Each and every day that it rains my heart breaks; it breaks because I can’t go outside and gaze at this vast array of diverse earth. In the woods, I have several designated places that I go, and sit, even pray and read often.

One thing I have learned about God’s creation is that He places a respite in diverse places, all we have to do is look for them. It may lie on the trail, or high upon the mountain, whatever appeals to the hunger of your adventurous curiosity, God has placed it in His delectable mountains. I have created the habit of carrying both a recorder and a notebook with me as I trek into this resting place, to document my adventures, findings, and even record the sounds to listen to later. Something truly amazing happened one day while I was praying in the mountains- I heard His voice. I heard the voice of God Himself, not audibly, of course, but; as I knelt in front of my special tree and conversed with Him, the wind blew over my shoulder. It mystified me almost, that as soon as I called, “Holy Father, I…” then blows a powerful wind. I paused for a moment to think and contemplate, and I sat up against that tree and just listened. I heard the wind howl, and the trees crash together with their leaves; the cedars would creak and scrape, and the birds would cry out! It was at that moment that I looked up into the mountain and saw the same sight, the trees were clashing and the birds flying, Why- all of nature was conversing with God! The birds cried out, “Holy Father” just as I did, the trees would shake their leaves to Him in honor, and it was almost as if creation was looking through that gap (Cumberland Gap) and saying, “The Lord has come to visit us today, He’s here to speak with us!”.

Oh, what a thrill, a thrill to see, and to hear natures conversation with God. My heart whispered to me the words of the psalmist, “He telleth the number of stars and He calleth them all by their names. Great is the Lord and His understanding is infinite”(Psalm 147:4-5). As I pondered this great show, I could hear the Lord, through nature say to me, “I know all these trees and birds by name without duplicity, I come to talk with them and they glorify me; if I know all these trees- the mighty oak, the sapling, the hawk, and the sparrow, and care enough to come and speak to them and visit them; how much more do I love and care for you? I didn’t send My Son to die for these trees or the wild game herein, I sent Him for you.”. Oh! How the hot tears flowed from my eyes, I could see Jesus in Caiaphas’s courtroom being mocked and spit upon and Him saying, “For thee I endure this torment and humiliation.” I saw the crown of thorns be pushed down over His brow, and He said to me, “For you do I let My blood run down My face in pain”, I saw Him walking up Calvary’s hill, and He said to me, “For you I stagger under this cross in agony”, I saw Him up on the cross and He cried out to me, “For you I lay down my life, no man takes it from Me, yet, for thee, I willingly give it up”, but dear friend the heaviest tears poured when I saw the sky darken and God say to me, “For you, have I turned My back on My only begotten Son, I let Him bleed and die as an open shame for you! OH! How I love thee! How I’ve proved it over and over again.”.

Friend, you may not see any value whatsoever in my story, but God conversed with His creation that day, and I was fortunate enough to overhear the conversation, and He taught me such a valuable lesson. Get outside, and you too, will hear Him conversing with His creation. Glory to the Lamb of God!

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Diva Tasting- Filet Mignon

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Filet Mignon Steaks

Ingredients

  • 2 (4 Ounce) Filet Mignon Steaks
  • 1/2 Teaspoon Freshly Ground Black Pepper To Taste
  • Salt To Taste
  • 1/2 Cup Balsamic Vinegar

  • 1/2 Cup Dry Red Cooking Wine

  • 1/4 Cup Flat Leaf Parsley Chopped

  • 1/4 Cup Worcestershire

Directions

  1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. Place in a sealed plastic bag with the marinade in the refrigerator for 2 hours.

  2. Take the steaks out of the bag and reserve the marinade for the sauce.

  3. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and marinade. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

  4. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Serve with Garlic Mash Potatoes and pear spinach salad.

Diva Tasting-CAULIFLOWER BREAD

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CAULIFLOWER BREAD

INGREDIENTS

  • 1 Large Head Cauliflower
  • 2 Large Eggs
  • 2 Cloves Garlic, Minced
  • 1/2 Tsp. Dried Oregano
  • 3 C. Shredded Mozzarella, Divided
  • 1/2 C. Grated Parmesan
  • ½ Teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • Pinch Of Crushed Red Pepper Flakes
  • 2 Tsp. Freshly Chopped Flat Leaf Parsley
  • Ranch, For Dipping

DIRECTIONS

Preheat oven to 450º and line a baking sheet with parchment. On a box grater or in a food processor, grate cauliflower.

Transfer cauliflower to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and season with salt and pepper. Stir until completely combined.

Transfer dough to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.

Sprinkle with remaining cheese, crushed red pepper flakes, and parsley and bake until cheese is melted, 5 to 10 minutes more.

Slice and serve.

Diva Musing- More on Spring

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The Queen Cronista is waxing poetic now that spring is near.  Fill yourself with joy and have a wonderful day.

More Than Enough
The first lily of June opens its red mouth.
All over the sand road where we walk
multiflora rose climbs trees cascading
white or pink blossoms, simple, intense
the scene drifting like colored mist.
The arrowhead is spreading its creamy
clumps of flower and the blackberries
are blooming in the thickets. Season of
joy for the bee. The green will never
again be so green, so purely and lushly
new, grass lifting its wheaty seedheads
into the wind. Rich fresh wine
of June, we stagger into you smeared
with pollen, overcome as the turtle
laying her eggs in roadside sand.
Marge Piercy’s latest book of poetry is Colors Passing Through Us (Knopf, 2003); her new novel Sex Wars (Morrow/Harper Collins) will be out in December. Poem copyright © 2003 by Marge Piercy and reprinted from The Paterson Literary Review with permission of the author.
Source: Colors Passing Through Us (Alfred A. Knopf, 2003)
Namaste,
The Queen Cronista

Diva Tasting-Cauliflower Bread Substitute….

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CAULIFLOWER BREAD

INGREDIENTS

  • 1 Large Head Cauliflower
  • 2 Large Eggs
  • 2 Cloves Garlic, Minced
  • 1/2 Tsp. Dried Oregano
  • 3 C. Shredded Mozzarella, Divided
  • 1/2 C. Grated Parmesan
  • ½ Teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • Pinch Of Crushed Red Pepper Flakes
  • 2 Tsp. Freshly Chopped Flat Leaf Parsley
  • Ranch, For Dipping

DIRECTIONS

Preheat oven to 450º and line a baking sheet with parchment. On a box grater or in a food processor, grate cauliflower.

Transfer cauliflower to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and season with salt and pepper. Stir until completely combined.

Transfer dough to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.

Sprinkle with remaining cheese, crushed red pepper flakes, and parsley and bake until cheese is melted, 5 to 10 minutes more.

Slice and serve.

Diva Musing-Spring and Gardens….

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Spring is a miraculous experience. The whole world comes alive after the winter in which it seemed that everything was dead. The world comes filled with color and the scent of delicious greenery. The world that seemed so dull and cold has come alive once again. Little did we know that beneath the cold hard ground the plants and trees were preparing for rebirth. Spring gives us hope for rejuvenation in our own lives as well. Spring is a time to renew the excitement and zest for life that lives inside.http://www.familyfriendpoems.com/poem/beauty-of-nature-poems

An Evening Hour

© Pearlyn 

Published on April 2011

It was a sunny bright evening, an evening so calm,
The kind of evening that was inviting me with an outstretched arm.
So I decided to spend an hour doing almost nothing,
Sitting and enjoying the best of what nature could bring.
Getting up from my chair, I thought I’d take a stride
Then there was a bumble bee that suddenly came by my side.
There was a kind of music as the bee flapped its wing,
Music so perfect that no one could ever sing.
Walking little further, I spotted a butterfly
Which was hovering over the flowers and then soaring high
And I came to the conclusion as I was on my knees,
Not the richest of queens was dressed like one of these.
My evening hour in the garden was very well spent
And now I know what beauty and music really meant!!

Source: http://www.familyfriendpoems.com/poem/beauty-of-nature-poems

Diva Tasting- Pork Chops and Sides…

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Pork Chops

Ingredients

  • 1 tablespoon vegetable oil
  • 4 (4 ounce) pork loin chops, 1/2 inch thick
  • 3 teaspoons seasoning salt
  • 2 teaspoons ground black pepper
  • 1 onion, cut into strips
  • 1 cup water

Directions

  1. Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
  2. In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
  3. Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

Serve with carrots, roasted potatoes and rolls. Recipes below…

ROASTED POTATOES

Ingredients

  • 1/8 cup olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 4 large potatoes, peeled and cubed

Directions

  1. Preheat oven to 475 degrees.
  2. In a large plastic zip bag, combine oil, garlic, basil, marjoram, dill weed, thyme, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet lined with parchment.
  3. Roast for 25 to 35 minutes in the preheated oven, turning occasionally to brown on all sides.

Candied Carrots

Ingredients

  • 1 Pound Carrots, Cut Into 2 Inch Pieces
  • 2 Tablespoons Butter, Diced
  • 1/4 Cup Packed Brown Sugar
  • 1 Pinch Salt
  • ¼ Teaspoon Ground Nutmeg
  • 1 Pinch Ground Black Pepper

Directions

  1. Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
  2. Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, nutmeg, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

Diva Tasting- Dutch Oven Pot Roast

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Ingredients

  • 4 Tablespoons Vegetable Oil
  • 1 (5 Pound) Beef Chuck Roast
  • 1 Lg. Red Onion, Chopped
  • 6 Cloves Garlic, Crushed
  • 4 Stalks Celery, Chopped
  • 2 Tablespoon Dried Basil
  • 1 Pkg Dry French Onion Soup Mix
  • 1 Pkg Dry Italian Dressing Mix
  • 1/2 Cup Worcestershire
  • Salt And Pepper To Taste
  • 2 Bags Of Fingerling Potatoes
  • 4 Parsnips, Peeled And Cut Into Chunks
  • 8 Carrots, Peeled And Cut Into Chunks

Directions

  1. Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
  2. Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, Worcestershire, Dry soup and dressing mix, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and parsnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving. Serves 6-8.
  3. Serve with garden salad and crusty bread.

Diva Rambling:Negativity

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After moving into my first apartment, I spotted a rodent. I asked my neighbor across the hall if she had seen any. She responded, “Just a baby rodent; no big deal.” Obviously no one just has a baby rodent problem–it’s been an unhealthy problem of pests since caveman days.

So it is with our negative thoughts. We don’t have big or little thoughts. We have positive or negative thoughts.  Negativity is a pesky part of our human nature that we will deal with each moment of the day. It only takes a little bit of negativity to infect the entire brain and\or group of people.

This doesn’t mean that we are to call out everyone’s negativity. We would never get anything done! It means that we can’t excuse negativity;  ours personally or corporately.  We must work on cleansing our thoughts daily.

When we justify our negativity (“little rodents”), we will fail. Our bondage comes from justifying our negativity, but our ultimate freedom comes from the acknowledgment and purging of all the vermin in our attic. We have our  Spirit, who gently corrects and convicts us of cleaning our dirty attic. Deal with it. Purge it. It’s more than just vermin.

Namaste,

The Queen Cronista

Diva Tasting:Sides for Chicken and Meat

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Spicy Green Beans

Ingredients

  • 5 slices crisp bacon, chopped
  • 1/2 lg onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons balsamic vinegar
  • 1 cup chicken broth
  • 1 teaspoon Himalayan pink salt
  • 1 teaspoon ground black pepper
  • 3 pounds fresh green beans, trimmed
  • 1 cup Italian-seasoned breadcrumbs
  • 2 cup shredded Italian cheese blend

Directions

  1. Crisp the Bacon and set aside on paper towels
  2. Cook and stir the , onion, and garlic in a large skillet over medium heat until the bacon has just started to brown, about 8 minutes; mix in the balsamic vinegar, chicken broth, salt, black pepper, and green beans. Reduce heat to medium, and simmer the green beans until almost all the liquid has evaporated, about 15 minutes. Stir in the bread crumbs. Remove the skillet from the heat, and sprinkle with Italian cheese blend and crumbled bacon fold in well.

Avocado Salad:

Ingredients

  • 4 Avocados Peeled, Pitted And Diced
  • 1/2 Cup Finely Chopped Red Onion
  • 1/2 Cup Chopped Fresh Cilantro
  • 1/4 Cup Vinaigrette Salad Dressing

Directions

  1. In a medium bowl, combine the avocados, onion and cilantro. Pour the vinaigrette over everything, and toss lightly to coat.

VARIATION: You may add 1 pound grilled skinless, boneless chicken breast, diced and use as an entree. Serves 4