Monthly Archives: August 2017

Diva Rambling: When I Am Old…

Standard

I don’t know about you Divas, but when I was 28 years old a friend of mine sent this to me.  I asked him if he thought I would be that way when I was old. To that he replied “Hell you are like that now!”  I guess no one will be surprised but my sister Joan who still prays that there is hope for me :~)

When I Am Old.

When I am an old woman I shall wear purple
With a red hat that 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 am 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 beer mats
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 will have friends to dinner and read the papers.
But maybe I ought to practice a little now?
So people who know me
are not too shocked and surprised,
When suddenly I am old
and start to wear purple! 

Jenny Joseph

Diva Tasting: Chicken Curry with Rice…

Standard

Chicken Curry IFCJ Recipe from website

Ingredients

  • 2 Lbs. Chicken
  • 4 Large Tomatoes
  • 2 Apples
  • 1-1/2 Cups Flour
  • 1/2 Cup Water
  • 3 Tbs. Olive Oil
  • 2 Garlic Cloves
  • 2 Tbs. Sugar
  • 5 Large Onions
  • 1-1/2 Tsp. Salt, Pepper
  • 2 Tbs. Grated Coconut (optional)
  • 1 Cup Chopped Parsley
  • 1 Tsp. Ginger, Ground
  • 1 (or More) Tbs. Curry Powder
  • 3 Cups Clear Broth Or Coconut Milk

Directions

  • Cut chicken into serving pieces and fry in 1 tbs. oil until lightly browned. Add water and simmer for 20 minutes until chicken pieces are tender. Drain and put aside. Add onions, garlic, tomatoes, parsley and apples (all diced) to the frying pan and saute over medium heat. Add sugar, ginger and curry powder. Sprinkle with flour and pour in clear broth or coconut milk. Add coconut and chicken and saute for an additional 10 minutes over medium heat. Serve hot with rice.

http://www.ifcj.org/

Diva Rambling: Joyful Day….

Standard

My great niece and best sidekick Elizabeth text me this morning with bedhead, wake-up pictures, demanding my presence to take her to breakfast (one of my favorite things).  We dined, checked on my dogs and she has abandoned me for better things.  LOL!! 

My point is…. this is one of the things that makes me happy every day when it happens.  Give some thought today to those things like Elizabeth that make you so happy.  Make a list.  When you are feeling down use that list as a trigger to take your mind to happy times and smiles.  With practice you don’t have to let the rain, winter or any other gloomy Gus event take you down (it does take practice for some).  But joy feels much better than gloom and doom.  So…if you can, choose this little trigger trick and see if it works for you!  I wish you happy thoughts.  

Namaste,

The Queen Cronista

Diva Tasting: Southern Cobbler….

Standard

Southern Cobbler-Peach

Ingredients

  • MIX TOGETHER:
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 8 fresh peaches – peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water

Directions

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
  5. You may substitute 4 cups of your favorite Berries or any mix you wish. Delete Brown Sugar for berry mixtures.

Wisdom of the Grandmothers…

Standard

I saw this and felt it rang true for me on so many levels.  I hope it brings you food for thought as well….Namaste, The Queen Cronista

Wisdom of the Grandmothers…

10 THINGS TIME HAS TAUGHT ME

1. Most of our life is spent chasing false goals and worshipping false ideals. The day you realise that is the day you really start to live.

2. You really, truly cannot please all of the people all of the time. Please yourself first and your loved ones second, everyone else is busy pleasing themselves anyway, trust me.

3. Fighting the ageing process is like trying to catch the wind. Go with it, enjoy it. Your body is changing, but it always has been. Don’t waste time trying to reverse that, instead change your mindset to see the beauty in the new.

4. Nobody is perfect and nobody is truly happy with their lot. When that sinks in you are free of comparison and free of judgment. It’s truly liberating.

5. No one really sees what you do right, everyone sees what you do wrong. When that becomes clear to you, you will start doing things for the right reason and you will start having so much more fun.

6. You will regret the years you spent berating your looks, the sooner you can make peace with the vessel your soul lives in, the better. Your body is amazing and important but it does not define you.

7. Your health is obviously important but stress, fear and worry are far more damaging than any delicious food or drink you may deny yourself. Happiness and peace are the best medicine.

8. Who will remember you and for what, become important factors as you age. Your love and your wisdom will live on far longer than any material thing you can pass down. Tell your stories, they can travel farther than you can imagine.

9. We are not here for long but if you are living against the wind it can feel like a life-sentence. Life should not feel like a chore, it should feel like an adventure.

10. Always, always, drink the good champagne and use the things you keep for ‘best’. Tomorrow is guaranteed to no one. Today is a gift that’s why we call it the present. Eat, Drink & Be Merry.

https://ladiespassiton.com/2017/08/03/10-things-time-taught/ 

Diva Tasting: He-Man Steaks with Mash Potatoes…

Standard

He-Man Steaks with Mash Potatoes

Ingredients

  • 4 (6 Ounce) Beef Sirloin Steaks, Thick Cut

  • 3 Tablespoons Worcestershire Sauce

  • 1/4 Cup Olive Oil

  • 1/2 Cup Apple Cider Vinegar

  • 2 Teaspoons Fresh Garlic Minced

  • 1 Teaspoon Ground Black Pepper

Directions

  1. Preheat grill or broiler to 400 degrees F.

  2. In resealable bag, whisk Worcestershire Sauce, olive oil, vinegar, garlic and black pepper.

  3. Add steaks to mixture and coat. Marinate in refrigerator for 30 minutes or up to 6 hours.

  4. When ready to cook, place steaks directly on grill and allow to grill turning to char outer surface.

  5. Cook to desired temperature (approximately 5 to 6 minutes for medium rare).

  6. Serve with mash potatoes and garden salad.

MASH POTATOES:

Ingredients

  • 5 Pounds Yukon Gold Potatoes
  • 1 Cup Butter
  • 2 Cups Parmesan Cheese
  • 1 Cup Chopped Fresh Chives
  • 1 Cup Cream Cheese
  • 1/2 Cup Sour Cream
  • 1/2 Medium Head Garlic, Roasted and Mashed
  • 1 Pinch Salt And Pepper To Taste

Directions

  1. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
  2. Add butter, Parmesan cheese, chives, cream cheese, sour cream, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

Diva Tasting: PORK N GREENS ITALIANO

Standard

One of my old aunties sent me this a long time ago.  I hope you enjoy.

PORK N GREENS ITALIANO

Ingredients:

  • 2 Teaspoons Salt
  • 1 Teaspoon Ground Black Pepper
  • 1 Teaspoon Ground Cumin
  • 1/2 Teaspoon Dried Rosemary
  • 1/2 Teaspoon Fennel Seeds
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Dried Oregano
  • 2 Cloves Garlic, Sliced
  • 3 Tablespoon Balsamic Vinegar
  • 2 Tablespoon Olive Oil
  • 4 Pounds Boneless Pork Shoulder Roast, Cut Into Large Pieces
  • 1 Tablespoon Olive Oil
  • 2 Cloves Garlic, Sliced
  • 1 (14 Ounce) Jar Cannellini Beans, Drained And Rinsed
  • Salt To Taste
  • 1 Pinch Red Pepper Flakes, Or To Taste
  • 1 Lemon, Juiced
  • 2 Tablespoons Chicken Stock
  • 1 Large Bag Of Fully Grown Swiss Chard Chopped

Directions:

  1. Preheat oven to 350 degrees F.
  2. Grind salt, black pepper, cumin, rosemary, fennel, red pepper flakes, and oregano to a coarse powder using a mortar and pestle. Add 2 cloves garlic and mash to a paste. Mix in vinegar, and 1 tablespoon olive oil; stir until paste is thoroughly combined.
  3. Place pork chunks into a large roasting pan and spoon paste over meat; toss until meat coated.
  4. Bake pork in the preheated oven for 1 hour; flip pork chunks and continue cooking until outside of meat has a browned crust, about 30 more minutes. Set aside and keep warm.
  5. Pour 1 tablespoon olive oil into a skillet, place over medium heat, and add 2 sliced cloves of garlic; cook until garlic begins to sizzle, 1 minute. Stir beans into skillet and season with salt and red pepper flakes to taste; cook and stir until beans are heated through and coated with oil, 3 to 4 minutes. Pour in lemon juice and chicken stock and bring to a simmer. Mix chard into bean mixture and cook just until leaves are bright green, about 1 minute. Turn off heat and let mixture stand to allow greens to wilt, about 1 more minute.
  6. Place wilted greens into the bottom of a serving bowl and top with beans and a chunk of caramelized pork; drizzle juices over meat to serve.

Diva Rambling: Good Vibrations…

Standard

However the day goes, you’ll be able to enjoy yourself by noticing how big a part is played by the beauty in our daily Universe. There is no such thing as a senseless act of kindness, since it has such power to feed and empower your soul & raise the vibration of your world.

You can salvage the messiest situation or cheer up the unhappiest person by appreciating the wonders that are all around us….

It’s been raining for weeks.  People are gloomy and fussy.  Be the joy-bug in someone’s day and feel the wonder of what rain does and how it makes everything in our world so lush.  Start the laughter in a room, smile at someone who looks gloomy.  Be the one who raises the vibration where ever you go.  

I wish you all good vibrations….

Namaste,

The Queen Cronista

Diva Rambling: Simple Things…

Standard

Is it just me?… or does a new picture of your family sitting on your desk or shelf just make you want to do a dance of joy?  Why do people want to gather “stuff” when something like this.  makes you feel so wonderful?  

We’ve forgotten how to be grateful for the simple things.  Simple things have always made me joyful since childhood.  Finding a lady slipper in the wood on one of my adventures, the raven who followed and protected me in that wood.  The glory of God in a mountain, river, or ocean sunset.  My baby sister smiling at me in her crib and a  really good pot of beans and greens with cornbread for dinner.  

Where has our focus on these joys gone? Why do we loose sight of these things.  Modern children have never even known such joyful treats.  I saw a quote at on TV the other day …”At the Zen school we have nothing to offer you; that is why it is Zen!”  The only way I can survive this current world is to focus on the emptying my world of “stuff” and chaos and releasing myself to the joys of yesteryear.  It calms me and makes me feel rich.  

The Queen Cronista recommends that you clear you mind; sweep all the dust bunnies from your attic today and feel the peace of times gone by.  If you are too young to know these feelings then take a walk in nature.  Put your chakras back against a tree and give a big hug (yes seriously).  All of nature vibrates at Alpha, the state we achieve in meditation.  A walk in nature will calm and relax you and let the good stuff run through you.  I wish you the peace of nature today, my Divas.

Namaste,

The Queen Cronista

Diva Tasting: Argentinean Skirt Steak and Mash Potatoes….

Standard

SKIRT STEAK ARGENTINEAN

Ingredients

  • 2 Pounds Skirt Steak, Trimmed And Cut Into 2 1/2-Inch Wide Pieces
  • Steak Marinade Recipe Below
  • 2 Tablespoons Olive Oil
  • 2 Tablespoon Butter
  • Salt and Pepper to Taste

Directions

  1. Marinade steak slices in a resealable bag in the refrigerator for 3 hours or overnight.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Remove steak from bag and pat dry. Cook steak in hot oil and butter, turning often, until steak begins to firm, and is reddish-pink and juicy in the center, 6 to 8 minutes.
  3. Serve with roasted green beans, spinach mash potato casserole and garlic bread

“This is the most requested main dish in my house. Everyone loves it and that is a rare thing indeed! These steaks are almost too simple to believe and they turn out great every single time. So tender and flavorful – you just can’t mess them up! The adobo seasoning is quite salty, so keep that in mind as you season the steaks.”

Marinade …

STEAK MARINADE

Ingredients

  • 1/3 Cup Soy Sauce
  • 1/2 Cup Olive Oil
  • 1/3 Cup Fresh Lemon Juice
  • 1/4 Cup Worcestershire Sauce
  • 1 Tablespoons Garlic Powder
  • 3 Tablespoons Dried Basil
  • 2 Tablespoons Dried Parsley Flakes
  • 1 Teaspoon Ground Pepper
  • 1/4 Teaspoon Hot Pepper Sauce (optional)
  • 3 Teaspoon Minced Garlic (optional)

Directions

  1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
  2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

MASH POTATOES#

Ingredients

  • 5 Pounds Yukon Gold Potatoes
  • 1 Cup Butter
  • 2 Cups Parmesan Cheese
  • 1 Cup Chopped Fresh Chives
  • 1 Cup Cream Cheese
  • 1/2 Cup Sour Cream
  • 1/2 Medium Head Garlic, Roasted and Mashed
  • 1 Pinch Salt And Pepper To Taste

Directions

  1. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
  2. Add butter, Parmesan cheese, chives, cream cheese, sour cream, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.