Category Archives: Things That Make Us Happy!

Diva Rambling: When I Am Old…

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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: Southern Cobbler….

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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…

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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…

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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

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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…

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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…

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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….

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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.

Diva Musing: Grandchildren….

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In order to have wonderful grandchildren one must have great parents raising them.  My hats off, once again, to my amazing daughter from another mister, Jenni and my son David, who is often gone… serving our country for the last 20 years.  They are raising God fearing children with discipline and respect for their world and everyone in it.  

They are accustomed to family dinner at the table every night… no matter how busy mom and dad have been.  They say grace before meals and bedtime.  They are supposed to play nice and share. However, we all know how that goes with a 2 year old and a 4 year old brothers!!!  They are regularly exposed to Zoo, Art, an organic garden in the back yard, as well as active, structured playtime and downtime.  TV and Video are limited and educational. 

Please, do not think I for one second believe they exist in a perfect world.  But their mother works hard to  make sure it is a structured and safe world.  And bless her, a house so clean you can’t tell there are even toddlers and 2 large fur babies in the house.  I never once achieved that with mine.  

My point, pray for blessings for all the parents of our grandchildren. Most especially for military families, who must endure long separations, but still try to create a family atmosphere, in spite of all odds.   They move from place to place to be together and live, love and laugh through hardships. We salute you, we honor you and we pray for each and everyone of you.  

Namaste,

The Queen Cronista

Diva Tasting: Spinach Enchilada…

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Spinach Enchiladas

Ingredients

  • 1 tablespoon butter
  • 1/2 cup sliced green onions
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
  • 1 cup ricotta cheese
  • 1/2 cup sour cream
  • 2 cups shredded Monterey Jack cheese
  • 10 (6 inch) corn tortillas
  • 1 (19 ounce) can enchilada sauce

Directions

  1. Preheat the oven to 375 degrees F.
  2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
  3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
  4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.