Diva Rambling: Lowering Expectations….


Most of us, because of our upbringing, wake up each day with expectations of how that day will go. We think work will be a certain way, friends will be a certain way or even how our family will play out the day or week. I love the old saying…”Want to make God laugh? Tell him your plans!” Expectations are the stuff of the dark side. We can think in positive love and light and we should. But do NOT try to dictate to the Universe the our expectations. The odds are you are in for a let down. Mostly because it is the Universe’s plan not ours that rules.

We know this, and still we always fall prey to the trap of guiding the Universe’s hand. We try to force how a certain time or event will go, only to be disappointed. In our true efforts to meditate and find the middle ground, expectations are pretty much a big don’t do. Get in the stream and go with the flow, we should trust and let the water carry us to safety. Don’t get me wrong, I’m not suggesting we sit back and do nothing ever. We need to think the thought and see them a manifest, but let the Universe handle the details. I’ve always found the Universe’s plan is always better than mine and I end up in a better part of the riverbank, with new, unexpected friends and joyful fulfillment that “My Expectations” did not interfere with as a result. I hope that makes sense. Namaste, The Queen Cronista

Diva Tasting: Balsamic Chicken

Balsamic Chicken 


  • ¼ Cup Balsamic Vinegar

  • 3 Tablespoons Olive Oil

  • 3 Teaspoon Garlic Powder

  • ¼ Teaspoon Salt

  • ¼ Teaspoon Black Pepper

  • 6 (5-ounce) Boneless, Skinless Chicken Breast Halves


  1. Combine all ingredients in a large resealable plastic storage bag; mix well. Seal, and marinate in refrigerator 30 minutes.

  2. Heat a Large cast iron skillet or chef pan over medium heat until hot. Place chicken on pan, discarding excess marinade, and cook 6 to 10 minutes per side, or until no pink remains and juices run clear. Serve with grilled Asparagus and Garlic Mash Potatoes.

Diva Rambling: Zen-O-Meter…


I’ve noticed with this summers hectic schedules, and bizarre hiccups, that a quiet weekend at home seems such a respite even more. It becomes a chance to catch up on all things home. I’ve traveled fifty percent of my adult life and I’ve come to love nesting.

I have discovered, for me specifically, and others as well, we need a balance between Zen and morass. When we do not get the proper rest that our on-board systems tell us we need, we become a little more savage and frazzled. What is your Zen-o-Meter telling you, as and individual, that you need? Are you even listening?

Sometimes the Universe gets quirky and takes away the control of our time for reasons we don’t understand. However, you can take back control. Sometimes the Universe is just throwing a brick at us to get us to focus on the “NOW” and not take the daily domestic things for granted. Find your peace, find your Zen and above all find this moment. Namaste, The Queen Cronista

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.

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


  • 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


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.


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