Diva Tastings-Honey, Ginger, Lime Pork

HONEY GINGER LIME PORK

Serves 6-8 Oven 300°

3 Lb Pork Loin

2 Tbsp Olive Oil

Marinade:

½ Cup Honey

3 Tbsp Soy Sauce

2 Tbsp Worcestershire

1/4th Tsp Red Pepper Flakes

4 Cloves Garlic Minced

1 Lg Lime Zested and Juiced

1 Tbp Fresh Ginger Grated

2 Tbsp Corn Starch

Season pork loin with salt and pepper. Sear well in a large skillet on medium-high heat. Sear until nicely blackened.

Combine Ginger, honey soy, Worcestershire, garlic, lime ans zest. Red pepper flakes, in a bowl and whisk. Place a large cooking bag in an oven safe pan and transfer pork into it. Pour marinade over the pork, seal the cooking bag and vent as instructed. Cook in a Oven 300° for 6-8 hours.

When done place on foil and cover to sit. Take the juice in the oven bag and place in a small sauce pan on medium-high heat. Combine corn starch with 3 Tbsp water in a small bowl and whisk. Pour into the sauce pan. Reduce heat and cook for 15 minutes longer. Plate the pork, pour over the sauce and serve.

Serve with mashed sweet potentates, corn bread, and seasonal greens.

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Is It Just Me? Afternoon Tea

Teatime 

This Crone is on a Quest.  I now live in a cultural wasteland where there are no galleries, museums, symphony, or any other form of fine art pleasures.  However, the one thing I am having the most trouble dealing with is no Tea Shops.  I cannot find  anywhere to have formal afternoon tea within two hours of me.  Unacceptable!!!!!  It would not do any good to open one here (did I mention cultural wasteland)… there isn’t even a coffee shop that opens until after 3 PM  (I don’t know what that is all about)!

My current distraction from this sad reality, as I Quest to find one, is “Tea Time Magazine”.  I page longingly through it, looking at the beautifully set tables covered with fine linen, china and other elegant tea acoutremts.  I can almost sense the taste of the parings recommended by the Tea Sommelier…i.e. Strawberry Guava Tropical White or Goddess of Mercy Oolong Tea.   I long for the days in LA and Arizona, when I could pick a new tea shop each week, and indulge in the rapture of calmness only afternoon tea can bring.  All of the fine resorts have afternoon or high tea,  and often beautiful classical music to soothe ones soul further.  It quickens me that the famous Russian Tea Room in NYC is still going strong in its 89th year.  Now that is an experience!  View the Video on their website to get a sense of all this ranting I’m doing.  

I do not consider myself a snob until it comes to Tea Shops! Having tea with a friend who shares the appreciation for the experience is ethereal. It is not as much about the food and tea as the atmosphere and experience.  I think it is like a cosmic meditation in public…. and its legal!  I found one French Boutique/Tea Room an hours drive away.   When I got there it was superb, but having a closing sale; no tea available (did I mention cultural wasteland)? The Quest is real and the challenge great.  Like any Diva/Crone we shall not be undone.  I’ve now found 3 more people here that want me to let them know when I do find The Utopian Tea Room nearby.  So, as we Quest, we wish each of you success in finding bliss in your local tea shop.  

P.S. Ladies, do not ever expect that this  experience is one you will ever get a man to accompany you.  I’ve only found 2 in the entire country.  It just isn’t macho enough. 

Namaste,

The Queen Cronista

 

 

Diva Tastings-Caprese Canapes

Caprese Canape (Teatime Treats)

1 16 oz Block of Mozzarella Cheese

3 Tbsp Mayonnaise

¼ Tsp Fresh Lemon Zest

18 tsp Sea Salt

1 pinch Ground Black Pepper

10 Slices Roma Tomatoes

10 Whole Basil Leaves

With a long sharp knife, cut 3 (¼ inch) horizontal slices from the cheese block. Using a 2 ¼ -inch star shaped cookie cutter (Save and chop the scraps for a salad).

In a small bowl combine mayonnaise, lemon zest, salt and pepper stir to blend.

Place ¼ mayonnaise blend to the center of each cheese star. Top with a tomato slice tuck in a basil leaf under each tomato. Sprinkle with additional salt and pepper if desired.

Diva Rant…Fat..Is It Just Me?

Whether you are a maiden, goddess, crone or just a juicy diva, you are a perfection of Divine Creation!!!

The other day I had to listen to someone, who is supposed to be close to me, pontificate on weight, working out, diet and health.  Commenting all along about a person they thought was a fat ass and how perfect we (their world) would all be if only we did what their perfect workout, suck on a lemon day is all about. Now I am 100% about natural health.  I believe in eating raw, green, natural, organic and all the other words the “health pontificates” bore us with…as if they are the only ones who know this secret.

However, after interviewing hundreds of people(mostly women), I discovered that as we age and things happen to our bodies and souls.   Weight may attach like a parasite and cling and grow as our “spirit light” ebbs and flows.  I discovered that major surgery, major physical trauma, grief and loss play a large part in the equation.  A time when you are having a “dark night of the soul” and have no one to help uplift you, or support your need to heal in your own way.  It is a time the demons of the dark attack. We don’t see or feel them until after a long period of time we look in a mirror once more and there she is ….the diva we no longer recognize.  The good news is it’s OK.

There is a solution for everything.  Just live and love yourself the way you are right now.  The Divine Source in all of us is there to help for the asking.  We are never truly alone except in our head.  Do NOT set your standard to please others. Just give yourself a hug, know you can fix anything.  But also ask…do I really need fixing?  Go from there. The Divine in all of us is the road map to healing and rediscovery. It is the physician who charges us nothing but the task to go inward, listen and heal ourselves.

Don’t listen to or stay around people who can only talk about their own vanity and neuroses.  It is their healing they need to focus on as well. They lack awareness and compassion of the specific world around them.  It is not your job to fix that.

Put your face to the sun, feel the Divine Source within you and ask it for guidance and healing.  Spirit is in us and around us at all times.  Now isn’t that a better focus than letting non-compassionate neurotics put their dust bunnies in your attic?  It is for me….Today I Choose!  Love and Light from the Crones.

Namaste,

The Queen Cronista

 

 

Diva Rambling-Take A Silent Retreat

I was just telling a friend how I use to take 4-5 days and do a silent retreat  when I lived in Arizona and California.  5 days of nothing but prayer, meditation, soul searching and silence.  At the Yogananda Center in Calif.  I had a room to myself, 3 vegetarian meals a day and the dining room faced the ocean.  The gong would ring and you had 15 minutes to get in the dining hall before the doors locked and you were on an automatic fast until the next meal.

The silence was wonderful.  It seemed to rejuvenate every cell in my body.  If one wanted to chat you could go down the 137 steps to the 10,000 coy fish pond and do a walking meditation or meet other guests and chat.  No chatting at the retreat center.  Those time and those spent at Meditation Mount in Ojai, California have been my most rewarding vacations ever.  Silence is truly golden.  Try it sometime.  Find a monastery, a retreat, ashram or other place for personal reflection and do yourself a favor.

Namaste,

The Queen Cronista

Diva Tasting-Chicken Mushrooms in Cream Sauce

Chicken with Mushrooms

Ingredients

  • 2 Tbsp Butter, or as needed
  • 1 1/2 Cups Fresh Cremini mushrooms Sliced
  • 1 Med Onion, chopped
  • 2 Cups Chicken stock, divided
  • 2 Tbsp All-purpose flour, or as needed
  • 2 Cups Plain Greek yogurt
  • 4 Oz Cream Cheese, cut into pieces
  • ½ Cup Cup Sour Cream
  • 1 Lb Roasted Chicken, chopped

Directions

  1. Melt butter in a skillet over medium-high heat. Saute mushrooms and onions in hot butter until soft and caramelized, about 5 minutes.
  2. Pour 1/2 cup chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  3. Gradually sprinkle flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Add remaining chicken stock to mushroom mixture; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
  4. Stir yogurt, and sour cream into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 3 minutes. Fold roasted chicken into sauce and cook until heated through, about 5 minutes more.

Diva Tasting-Turkey Mushroom and Cream Sauce

Turkey Mushroom and Cream Sauce

Serves 6

2 Lb Turkey Cutlets

2 Tbsp Olive Oil

4 Tbsp Butter divided

1 Cup Chicken Broth (organic)

¼ Cup Lemon Juice

½ Tsp Ground Black Pepper

½ Tsp Sea Salt or Himalayan Pink Salt Ground

1 ½ Cup Sour Cream

1 ½ Lb Cremini Mushrooms Sliced

In a large saute pan brown the cutlets in ½ the butter and the oil. Remove and let drain on a paper towel. Keep warm in a 250° oven safe pan.

In the same skillet de-glaze the with the chicken broth, remaining butter and lemon juice, add mushrooms. Simmer on medium to reduce for about 10 minutes. Add sour cream and fold in until heated. Plate the turkey and serve the mushroom/creams auce over or in a gravy boat.

Serve with Roasted Green Beans and Wild Rice.