Diva Tasting: Shrimp N’ Asparagus…

Shrimp N’ Asparagus 
  • 1 Pound Fresh Asparagus
  • 1 (16 Ounce) Package Penne Pasta
  • 4 Cloves Garlic, Minced
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Cup Butter
  • 2 Tablespoons Lemon Juice
  • 2 Pounds Medium Shrimp – Peeled And Deveined
  • 1 Pound Fresh Cremini Mushrooms, Thinly Sliced
  • 1 Cup Grated Parmesan Cheese
  • Salt And Pepper To Taste
  1. In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
  2. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
  3. In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
  4. Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
  5. Toss the shrimp and vegetable mixture with the pasta and 1/2 the cheese, sprinkle with remaining Parmesan cheese. Salt and pepper to taste. Serve immediately.
  6. Serve with pear salad, garlic crostini and beverage.

Diva Musing: My Special Lights…

My Special Lights

The Universe has seen to it, that in my current position, I am blessed to meet so many young souls full of light and gifts to give to our world. It has been like stumbling into a diamond mine of glistening souls.

I learn something new from them every day. And like any grandmother, I want to do whatever I can to help them through the quagmire of life‘s swampland’s. I know I don’t get to vote, only they can do that. But I wish I could build good bridges for them to cross when they’re tired and struggling.

I am sure so many of you have been blessed to know bright and shining souls like these. You have put been put in their space and time to serve just that purpose. To help them build the bridges that will get them through the quagmires of life. Don’t ignore that blessing. Honor it, you’ve been put there for a reason.

Namaste The Queen Cronista

Diva Tasting: Fairy Magic Cake….

Fairy Magic Cake 


  • 1 Cup Unsweetened Cocoa Powder

  • 1/3 Cup All-Purpose Flour

  • 2 Teaspoons Instant Espresso Powder

  • 3/4 Teaspoon Sea Salt

  • 4 Eggs At Room Temperature, Separated

  • 1 Cup White Sugar

  • 1 Tablespoon Water

  • 1/2 Cup Unsalted Butter, Melted Cooled

  • 2 Teaspoons Pure Vanilla Extract

  • 2 Cups Half n’ Half, Lukewarm

  • 1 Teaspoon Cream Of Tartar


  1. Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.

  2. Whisk cocoa powder, flour, espresso powder, and salt together in a bowl.

  3. Combine egg yolks, white sugar, and water in the bowl of a stand mixer. Beat on high speed until eggs are light and creamy, about 2 minutes. Reduce speed to low and add butter and vanilla extract. Increase speed to medium; beat until light and fluffy, about 1 minute. Reduce speed to low and add the cocoa mixture in 3 batches, mixing thoroughly after each addition and scraping down the sides of the bowl. Stir milk slowly into the batter until well combined. Pour chocolate batter into a separate bowl.

  4. Clean and dry out bowl and beaters. Beat egg whites and cream of tartar together on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the chocolate batter using a spatula; pour back into the egg white bowl, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.

  5. Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cake cool completely, at least 30 minutes.

Diva Ranting: Holier than Thou…

Guilty even if innocent….

Yours truly was confronted by someone still incensed from something I was supposed to have done in November 2018. I never heard of it and when I was shown what I was supposed to have posted on a the sacred website it was shown to be me but I didn’t do it. Those who have followed The Crones for anytime know we don’t give a horses ass about your stuff. We admit our craziness and faults and we never intend to intentionally offend anyone. But here it was full blown. The person said she was so mad she wanted to slap me. My response if you felt that way you should have, that day, not festered on it for four months before telling me; even if I was guilty until proven innocent in your eyes.

My point in this is, that in this modern world of chaos where it seems more and more people wake up invested in being incensed, we can’t win. If you don’t have the tits up to come and look me in the eye and speak your mind we cannot resolve an issue. With some, so cloaked in their own self righteousness, you will never resolve it like adults. Mother Teresa would say…love them anyway and move on (or words to that effect).

These days we will always have those cloak and dagger folks out there maligning us without our knowing. I don’t care but you may. Anyway, don’t let anyone rain on your parade. If you focus on darkness you get more darkness or even the devil himself. I choose the light of saying oh well, don’t sweat the petty stuff and don’t pet the sweaty stuff LOL!

Don’t get us wrong. We are salty old crones with hearts of gold but as fierce as any warrior on the planet if you take us on. Don’t get me wrong….I love pitching a good “hissy fit” for a good cause. Right is Right!


I’ve decided that since no matter what We do somebody’s going to pick us apart every day. Rather than have to listen to a diatribe of uneducated people’s tripe and bologna, let’s just post our own list. They can check off the ones they want to pick on that day and feel fulfilled.
> We/me and my peeps still won’t give a hoot and everybody’s happy LOL. I’ll start:  

> Please place a check mark next to every insult you want me to feel bad about today…
> She’s fat
> She wears too make up
> She overdresses
> She looks me in the eyes and intimidates me.
> She’s a salty old crone.

> She makes me face things head on; I hate that.

>She’s blunt and says what she thinks; makes me uncomfortable
> She think she’s the Queen of the Cosmos?￰
> She’s an intellectual snob

> She’s mean to mean people right back!!!
> She scares me
> I hate her
Here’s a few for starters… Knock yourselves out LOL… me and my peeps will be doing our yoga and not really caring at all. My personal Facebook posse liked the idea.

Diva Tasting: Baked Halibut…

Baked Halibut
1 Clove Garlic, Minced
6 Tablespoons Olive Oil
1 Teaspoon Dried Basil
1 Teaspoon Sea Salt
1 Teaspoon Ground Black Pepper
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Chopped Fresh Parsley
4 (6 Ounce) Fillets of Halibut
  1. In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
  2. Place the halibut filet in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
  3. Preheat oven 425° for high heat.
  4. Remove halibut filet from marinade and drain off the excess. Place in foil lined baking dish lightly sprayed with oil. Tent with foil. Remove foil last 5 minutes of cook time.
  5. Bake filet 25 minutes until fish is done when easily flaked with a fork.
  6. Serve with rice pilaf, broccoli cheese casserole, rolls and salad.

Diva Pushing: Buy Tickets Now…

The film is in the can and being edited.  We are so excited to bring you this years Murder Mystery Dinner Theater…..

The entire Show is written, produced, filmed, and Chefed by our cast and crew at Gateway Christian School .  All proceeds go to the Gateway Christian School.  

Buy tickets online at http://www.binghamtown.org; click Gateway School and the icon is in the upper right hand corner. 



WHEN: Saturday, March 30, from 6:00 P.M. to 8:00 P.M. (Save the Date)

WHERE: Magnolia Manor Grand Dining Hall (A/K/A Binghamtown Fellowship Hall/back lower level);

WHAT: Murder Mystery and Dinner for one price. A 4-course dinner with fun and entertainment in the form of a Murder Mystery Theater. Seating is limited so secure your seat and buy your tickets now.

TICKET PRICE: $30.00 Adult Only Pricing

(includes admission and 4 course dinner)


No ONE will be allowed entry without a ticket

Multiple Door Prizes and Grand Prize usually exceed the price of your ticket if you win!!!!!!

Please Call the High School\Judy Suhr for Reservations 714-235-6591


You can also pay by credit card for tickets at www.binghamtown.org, Click on donations OR Gateway School and the button is in the upper RIGHT hand corner of the page.

Murder Mystery

Dinner Theater

LAST DAY TO BUY TICKETS March 15th, 2019

May be a Clue!

Maybe Not???

Add us on Snapchat at: magnolia.manor

Diva Tasting: Garlic Shrimp n’ Pilaf …

Garlic Shrimp n’ Pilaf 
  • 3 Tablespoons Olive Oil
  • 1 Pound Shrimp, Peeled And Deveined
  • Kosher Salt To Taste
  • 6 Cloves Garlic, Finely Minced
  • 1/4 Teaspoon Red Pepper Flakes
  • 4 Tablespoons Lemon Juice
  • 1 Tablespoon Caper Brine
  • 2 Teaspoons Cold Butter
  • 1/3 Cup Chopped Italian Flat Leaf Parsley, Divided
  • 2 Tablespoons Cold Butter
  • Water, As Needed
  1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
  2. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
  3. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 2 teaspoon cold butter, and half the parsley.
  4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
  5. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
  6. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
  7. Serve with rice pilaf, sauteed Brussels sprouts hash and buttered crostini toasted.