Diva Musing: The Great Gardner…

THE GREAT GARDENER of The Universe 6.27.18

Posted on June 26, 2018 by Matt Jury under Samuel Rutherford

The great Master Gardener in his wonderful providence has planted me in this part of his vineyard by his grace, and here I grow and abide till the great Master of the vineyard thinks it fit to transplant me.”

Samuel Rutherford (1600-1661)

I was driving down the street this week in a neighborhood of old homes. As I sat at the stop sign I notice a beautiful site of nature. All of the branches of an old tree had been cut back all the way back to the trunk. Now, in its place beautiful new foliage was growing and the tree was taking on a beautiful new shape. I sat for a moment admiring the new splendor of the tree. I though what a beautiful example of the Source Powers gardening we have. As serendipity would have it I found the quote above today.

We are here to do a job according to Universal Law and while the Source Power may have to completely reshape us several times, like the tree I saw, its’ goal is to set us walking the path intended for us from the beginning. All we have to do is listen to the guidance of the still small voice and we will eventually be shaped in the image the Source Power intended all along.

By increasing our awareness to that still small voice inside (The Spirit) and by constant prayer and meditation we can reach the intended goal for us without too much difficulty. If we do not at least try these two things we are not always going to be on our intended path and the road will be rocky to say the least.

Try to devote at least the first and last hour of each day to gratitude to the Source Power. Pray, meditate, do the good works throughout the day when possible. That will at least get you started. Its like your beginners action plan. Stay with it, it gets easier. And above all see the glory in everything in your world each day. From the pruned tree in the garden to the smile of a child reflecting our story. I wish you joy and an abundance of love on your path. Namaste, The Queen Cronista

Advertisements

Diva Tasting: Soup N Cornbread….

Chicken, Escarole, and Bean Soup

Ingredients

  • 3 Quarts Chicken Broth

  • 8 Boneless, Skinless Chicken Thighs Chopped

  • 2 Cans Cannelloni Beans

  • 1 Cup Uncooked Long Grain Rice

  • 2 Onions, Chopped

  • 1 Tablespoon Bottled Minced Garlic

  • 1 Teaspoon Dried Sage

  • 1 Tablespoon Dried Thyme

  • 1 Tablespoon Dried Rosemary

  • 1 Large Pkg Cremini Mushrooms Sliced

  • 1 Zucchini, Cubed

  • 1 Small Bag Of Coleslaw Mix

  • 1 Medium Head Escarole, Coarsely Chopped

  • Kosher Salt And Ground Black Pepper To Taste

Directions

  1. Place the chicken broth in a large soup pot. Mix in the chicken thighs, beans, rice, onions, and garlic. Season with sage, thyme, and rosemary. Bring to a boil, reduce heat, and cook 1 hour.

  2. Stir the mushrooms into the pot. Continue cooking about 5 minutes, until mushrooms are tender. Mix in the zucchini, coleslaw mix, and escarole. Continue cooking 15 minutes.

  3. Return the shredded chicken to the pot. Cook until heated through. Increase the amount of broth if the soup seems too thick.

  4. Serve with cornbread and beverage.

CORNBREAD:

Southern Cornbread

Ingredients

  • 3/4 Cup Butter
  • 2 Eggs
  • 1 1/2 Cups Buttermilk
  • 1/2 Teaspoon Baking Soda
  • 2 Cups Cornmeal
  • 1 Cup All-Purpose Flour
  • 3/4 Teaspoon Salt

Directions

  1. Preheat oven to 375 degrees F. Grease an 8 inch square pan or 10 inch cast iron skillet
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Variation: for sweet corn bread add ¼ cup sugar.

Diva Musing: Hypocrisy….

“When I wrote on my door: Leave your hypocrisy outside before you come in…Not a soul dared to visit me or open my door. “ Kahlil Gibran

I have been running into lots of this behavior of late.  Just another sign of the time.  One of the reasons I retired and left corporate was the exponential increase in hypocrisy of the environment.  In yesteryear when ethics was still a part of the environment one could walk down the hall and speak to someone who hated them and go on.  When I left the environment it was so vile that you could not walk down the hall without wearing kevlar armor for worry of a knife in the back.

Management now promotes turnover to assure people aren’t around long enough to earn profit sharing, or retirement benefits.  So they created backstabbing as a qualification fro promotion; not new just more obviously supported in the world today.

Sadly this learned behavior now filters out of the organizations and into society at large. It filters into relationships with friends and family as well as business.  Those light workers who are here to improve the planet now have more to work against than at any other time in history. The positive vibrations of light workers, the innocent laughter of children, the unconditional love of pets, is one of the few things keeping the planet from spinning out of orbit.  I am grateful for these light vibrations that help give our world hope. I am grateful for you!

Namaste, The Queen Cronista…

Diva Tasting: Grilled Veggie Hoagie; Mediterranean….

Grilled Veggie Hoagie Grilled Mediterranean

Ingredients

  • 4 Zucchinis Chopped
  • 1 Jar Roasted Red Peppers
  • 1 Jar Pitted Kalamata Olives
  • 2 Tablespoons Olive Oil, Divided
  • 2 Portobello Mushrooms, Sliced
  • 3 Cloves Garlic, Minced
  • 7 Tablespoons Mayonnaise
  • 1 (1 Pound) Loaf Focaccia Bread
  • 1 Cup Feta Cheese Crumbled

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place zucchini in a resealable bag with 3 tablespoons olive oil squish to coat; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast veggies until tender, about 25 minutes. Remove from oven and set aside to cool.
  3. Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender.
  4. Stir minced garlic into mayonnaise.
  5. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  6. Combine zucchini, roasted peppers, mushrooms and feta in a bowl and fold to combine. Layer it all on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods or cast iron skillet. Allow sandwich to sit for 2 hours before slicing and serving.
  7. Serve with Pasta Salad and Beverage

Diva Musing: The Great Gardner….

THE GREAT GARDENER of The Universe 

Posted on June 26, 2018 by Matt Jury under Samuel Rutherford

The great Master Gardener in his wonderful providence has planted me in this part of his vineyard by his grace, and here I grow and abide till the great Master of the vineyard thinks it fit to transplant me.”

Samuel Rutherford (1600-1661)

I was driving down the street this week in a neighborhood of old homes. As I sat at the stop sign I notice a beautiful site of nature. All of the branches of an old tree had been cut back all the way back to the trunk. Now, in its place beautiful new foliage was growing and the tree was taking on a beautiful new shape. I sat for a moment admiring the new splendor of the tree. I though what a beautiful example of the Source Powers gardening we have. As serendipity would have it I found the quote above today.

We are here to do a job according to Universal Law and while the Source Power may have to completely reshape us several times, like the tree I saw, its’ goal is to set us walking the path intended for us from the beginning. All we have to do is listen to the guidance of the still small voice and we will eventually be shaped in the image the Source Power intended all along.

By increasing our awareness to that still small voice inside (The Spirit) and by constant prayer and meditation we can reach the intended goal for us without too much difficulty. If we do not at least try these two things we are not always going to be on our intended path and the road will be rocky to say the least.

Try to devote at least the first and last hour of each day to gratitude to the Source Power. Pray, meditate, do the good works throughout the day when possible. That will at least get you started. Its like your beginners action plan. Stay with it, it gets easier. And above all see the glory in everything in your world each day. From the pruned tree in the garden to the smile of a child reflecting our story. I wish you joy and an abundance of love on your path. Namaste, The Queen Cronista

Diva Tasting: Buffalo Chicken Taco Salad

Buffalo Chicken Taco Salad

Ingredients:

  • 3 Lbs. Chicken Breasts Chopped

  • 8 Ounces Cream Cheese, Softened At Room Temperature

  • 1/4 Cup Butter

  • 1/2 Cup Frank’s Red Hot Sauce*

  • 1 teaspoon Powdered Garlic, or To Taste

  • 6 Taco Salad Shells

  • 2 cups Cheddar Cheese Or Mexican Cheese Mix, Shredded.

  • Taco Toppings: Sour Cream, Lettuce, Onions, Green Onions, Hot Sauce, Diced Tomatoes

Directions:

  1. Preheat oven to 450 degrees. Grease a 9×13 baking sheet. Set aside.

  2. Coat chicken breast chunks with a drizzle olive oil in a resealable bag. Toss till coated sprinkle lightly with the salt and black pepper.

  3. Place chicken into baking dish or sheet and bake for 10-15 minutes. Cover chicken with aluminum foil and bake for an additional 5-10 minutes until cooked through. Allow the chicken breasts chunks to completely cool.

  4. Place the cream cheese, butter, and hot sauce into a large pan over medium heat until the cream cheese has melted. Making sure to stir frequently.

  5. Place the shredded chicken into the mixture and stir to coat. Remove from heat.

  6. To make the tacos: Preheat oven to 400 degrees. Line taco shells onto a  baking sheet.

  7. Place 3-4 tablespoons of the buffalo chicken mixture into each taco shell and top with shredded cheese. Repeat with all tacos.

  8. Bake for an additional 15-20 minutes or until the cheese has melted.

  9. Serve with toppings as desired.

Diva Tasting: Chicken Penne Caesar Salad

Chicken Penne Caesar Salad

Ingredients

  • 1 (16 Ounce) Box Mini Penne Pasta
  • 2 Pounds Chopped Cooked Rotisserie Chicken
  • 1 Diced Green Bell Pepper
  • 2 Hard-Boiled Eggs, Chopped
  • 1/2 Cup Grated Parmesan Cheese
  • 1/2 Cup Chopped Red Onion
  • 1/2 (8 Ounce) Bottle Creamy Caesar Salad Dressing, Or To Taste; Or Make Your Own Caesar Dressing Below…

Directions

  1. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water.
  2. Stir pasta, chicken, green bell pepper, eggs, Parmesan cheese, and red onion together in a bowl. Pour salad dressing over the top and toss to coat. Cover the bowl with plastic wrap and refrigerate until chilled and flavors blend, at least 2 hours.

OR Make your own Caesar Dressing

CAESAR Dressing:

  1. 6 Tablespoons Mayonnaise

  2. 6 Tablespoons Olive Oil

  3. 1/4 Cup Dijon Mustard

  4. 1/4 Cup Grated Parmesan Cheese

  5. Lemon, Juiced

  6. 4 Teaspoons Minced Garlic

  7. 2 Teaspoons Worcestershire Sauce

  8. 1 Teaspoon Anchovy Paste

  9. Beat mayonnaise, olive oil, mustard, Parmesan cheese, lemon juice, garlic, Worcestershire sauce, and anchovy paste together in a bowl until you get a smooth salad dressing; refrigerate for 1 hour.