Diva Musing-Life!

Life is good everyday!  Face it, it all depends on how you look at things. Today the sky is a perfect blue, the air is crisp and clear. Today I am healthy and joyful.  Today I got to spend time with good friends and my puppies.  

What’s your life like today? We’d really like to know!  


The Queen Cronista


Diva Tasting-Eggs Baked in Avocado with Bacon, on Toast

Yield: Serves 2; Total Time: 30 min


  • 1 medium or large avocado

  • 2 Med eggs

  • 2 slices bacon, cooked then crumbled

  • 2 slices 9 Grain Toast

  • sea salt, to taste

  • fresh cracked black pepper, to taste

  • 1 Tsp hot sauce

  • 2 Med Green Onions Diced

  • 2 Sm fresh chopped Roma tomatoes,


  1. Pre-heat oven to 425 °.

  2. Crack the eggs in a medium bowl, careful to not puncture the yolks. Set aside.

  3. Cut avocado in half and carefully remove seed. Depending on how big the seed is, the hole in the avocado should be big enough for one egg. But if the hole looks too small, scoop out a little at a time till it matches the amount of egg.

  4. In a medium baking dish, try to rest the avocado half inside the edge of the dish so that the avocado doesn’t tilt over. You need to keep the avocado from tilting so that the raw egg does not spill out. Look at the photo above to see how I did it.

  5. You can crack the egg directly in the avocado, but it might overflow and make a mess. So this technique will be useful: With a medium spoon, gently scoop out one of the yolks and place it into the hole of the avocado. Then continue spooning the egg whites into the avocado hole till it’s full. Repeat for both avocado halves

  6. Add salt and fresh cracked black pepper on top of the eggs, to taste.

  7. Gently place the baking dish in oven and bake for about 15 minutes. Baking time will vary depending on how much egg you have and how big your avocado is. So keep checking the egg to see if it’s cooked to your desired consistency.

  8. Sprinkle crumbled bacon on top. Spread the avocado/egg onto toast. Add addition salt and pepper to taste, chopped tomatoes, hot sauce, if needed. Enjoy!

Diva Rant-What’s Your Pitiful

I was chatting with one of the true Diva’s at the Diva Watering Hole this morning and we were discussing all of the people in the community who walk around their whole lives with a pity act going on day in and day out.  Oh, woe is me, nobody loves me, everybody hates me. OMG!!!! No wonder; no one can stand a person who chooses to be a sad sack by choice.  You have to let go.

Form follows thought! That is basic physics. So if all you ever do is think in the toilet….you life has no choice but to dwell in the toilet of your chosen thoughts. It’s you and only you who can bring it out.  It is a Universal Law.  Stinkin’ Thinkin’ brings only disaster. 

Get out of your sorry self and volunteer in your community.  Get a job that helps people or animals.  Let go of yesterday; its dead (dead energy unless YOU hold onto it) bury it.  It’s like carrying around a piece of dead meat for weeks…it stinks and spoils everything around it. 

If you can no longer find joy in every day, if you cannot find 5 things to be grateful the Universe has given you, or even one thing that lifts the heart, then you dead of spirit by your own volition. Look at the sky, look at a pet or child, and tell me you cannot find joy.  If you cannot then you are dead of spirit.  

Luckily there is a fix for it all.  Love, light, meditation, joy  and gratitude can cure anything. Get the cancer of bad thoughts out of your mind and heal your heart and body at the same time.  It’s always, always your choice.  

Love, Light and Namaste,

The Queen Cronista

Diva Tasting-Orzo Chicken Soupa & Tiramisu for Dessert

Orzo Pastina Soupa with Parmigiano

Tiramisu for Dessert


  • 1/4 Lb Orzo Pastina
  • 1 Ounce Parmigiano Cheese
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tsp Kosher Salt
  • 2 Qts Organic Chicken Broth
  • 3 Cups Chopped Rotisserie Chicken


  • Salt the boiling chicken broth and cook the Orzo Pastina to Al Dente add chopped chicken and reduce to simmer 30 min.
  • Serve with plenty of Parmigiano cheese, some good EV Olive Oil.
  • Serve with Crostini and Spinach Salad with feta. Tiramisu for desert


  • Ingredients                  1 H 20 M 16 Servings 447 Cals

  • 2 Cups Heavy Whipping Cream
  • 2 Cups White Sugar
  • 1 Pound Mascarpone Cheese
  • 2 Cups Brewed Espresso, Chilled
  • 50 Ladyfinger Cookies, Or More As Needed
  • Directions

    Prep 20 m Ready In 1 h 20 m

  • Beat cream in a bowl with an electric mixer until thick. Add mascarpone cheese and sugar; beat until well mixed.
  • Pour espresso into a bowl. Dip ladyfingers in espresso, then touch cookies briefly to a paper towel to remove excess moisture. Arrange dipped ladyfingers in a single layer in the bottom of a 13×9-inch baking dish. Spread 1/2 the mascarpone cheese mixture over ladyfingers. Arrange another layer of dipped ladyfingers over the mascarpone cheese mixture and spread the remaining 1/2 mascarpone mixture over the ladyfinger. Chill in refrigerator 1 hour before serving.

Diva Musing-Don’t Wait!!!

We all think we are so together (except when we aren’t).  This week I experienced the death of two prominent members of a community where I use to reside.  One was an angel and one was a demon birthed in a buggy from hell.  One is floating happily in the ever after and one is still scratching their head in hell, wondering how they got there!  

If your tomorrow never comes where will you be spending your ever after? Shocking thought for the day.  However, a good one to remember throughout every day.  What kind of light are you shining into your world and your ever after?  Don’t wait! Shine your brightest light into the darkness of the world chaos around you.  Let the world see the grace and spirit of angels in you. Make your impact in every moment felt. The Universe has hope in you.  Don’t let us down……Don’t Wait!

Diva Tasting-Chicken Casserole with Buscuits


  • 2 Cups Water
  • 1 Cup Rice
  • 4 Lg Boneless Chicken Breast Halves, Cut Into Bite-Size Pieces
  • 1 Pinch Salt And Freshly Ground Black Pepper To Taste
  • 1 (26 Ounce) Can Cream Of Chicken Soup
  • 1 Cup Milk
  • 1 Cup Shredded Mexican Blend Cheese
  • 1 (10 Ounce) Can Refrigerated Flaky-Style Biscuit Dough, Separated


  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Pour just enough water into a large skillet to cover the bottom in a shallow layer; add chicken pieces in a single layer. Season chicken with salt and pepper. Turn heat to medium-high and cook chicken, adding water as needed to keep pan wet, until no longer pink in the center and the juices run clear, 7 to 10 minutes; drain liquid.
  4. Stir cooked rice, cooked chicken, cream of chicken soup, milk, and Mexican blend cheese together in a casserole dish. Smooth the top of the mixture with the back of a spoon. Arrange biscuit dough over the bottom layer, breaking dough pieces as needed to get maximum coverage and to avoid overlap.
  5. Bake in preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.

Diva Tasting-Zuppa Toscana & Cookie Bars


  • 1 Lb. Hot Italian Sausage, Casings Removed
  • 1Lb Lean Ground Beef
  • 5 Cloves Garlic, Minced
  • 1 Large Onion, Chopped
  • 1 Tsp. Kosher Salt
  • ½ Tsp Freshly Ground Black Pepper
  • (3 ) 32 Oz. Chicken Broth
  • 6 Large Russet Potatoes, Diced
  • 1 Lg Pkg Baby Spinach Chopped
  • 4 C. Heavy Cream
  • 1 Cup Grated Parmesan, For Serving


  1. In a large pot over medium heat, cook sausage and beef, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes.
  2. Add garlic and onion and let cook until golden, 5 minutes more. Season with salt and pepper. Add chicken broth and potatoes and enough water to cover the potatoes and cook until potatoes are falling apart, about 1 hour.
  3. Stir in spinach and let cook until leaves are tender and bright green, 3 minutes, then stir in heavy cream.
  4. Serve with parm. SERVES 8

Cookie Bars


  • 1 1/2 Cups Graham Cracker Crumbs
  • 1/2 Cup      Margarine, Melted
  • 1 Cup         Chopped Walnuts
  • 1 Cup        Semisweet Chocolate Chips
  • 3/4 Cup      Butterscotch Chips
  • 1 1/2 Cups Flaked Coconut
  • 1 1/3 Cups Sweetened Condensed Milk


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
  3. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.