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
Combine all ingredients in a large resealable plastic storage bag; mix well. Seal, and marinate in refrigerator 30 minutes.
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.
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
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
“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
With the help of my favorite illustrator I just completed a children’s book for my grandson’s birthday. Its a story to help them not miss Daddy so much when he is deployed in the military. The book is called “Where in the World is Daddy”. I can’t wait to see it in published format. I ordered the kit from Amazon and the people at the publisher are so helpful and accommodating to work with you.
I had the best time doing this. I’ve recommended to all of my family to let each family write one and exchange with the cousins during the holidays. We will then have a family history as seen in he eyes of the the children of this generation. I hope we can get everyone to contribute for a really fun collection. I love to invent projects for and to do with children. It keep me young myself.
Start now to create a project the whole family can participate in for the holidays. It takes about three weeks from shipping to the publisher to get the returned product. I can’t wait. I’ll try to figure out how to put some the graphics on here for viewing. Happy creativity, My Divas…Namaste, The Queen Cronista
- 3 Pounds Fresh Shrimp, Peeled And Deveined
- 4 Cloves Garlic, Minced
- 1/3 Cup Olive Oil
- 1/4 Cup Tomato Sauce
- 2 Tablespoons White Rice Vinegar
- 2 Tablespoons Chopped Fresh Basil
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Cayenne Pepper
- Skewers (soaked in water so they don’t burn)
In a large zip lock, stir together the garlic, olive oil, tomato sauce, and vinegar. Season with basil, salt, and cayenne pepper. Add shrimp, and close bag and shake until shrimp is evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat.
Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until pink and opaque. Serve with Brussels Sprouts Hash and a Mediterranean salad with tarragon vinaigrette.