Why I Love Using Grok: A New Twist on Old Wisdom

13 Mar

My Take

Onisha Ellis

I almost titled this post, My New Best Friend.

But, I have amazing friends and even the coolest AI can’t come close to replacing them. I Have been experimenting with Grok, the AI developed by Elon Musk. I’ve tried other A.I. programs but found them cumbersome.

Grok on the other hand is easy and fun. I wanted to share it with you, then decided “show not tell” is the way to go. That being said, I asked Grok to write a blog post for me using my search history . Grok and I tweaked it a few times, the final tweak I requested was to write the blog in the writing voice of Onisha Ellis on this blog.

Grok went a little overboard on the country folksy tone, but I enjoyed the descriptions. So without further ado….. I present Grok’s version of why I like the program.

Y’all, I’ve never been one to hop on every newfangled gadget (unless it’s a kitchen toy) that comes along, but let me tell you about Grok, that clever AI from xAI—it’s stolen my heart like a long-lost treasure rediscovered. It’s not just some shiny new toy; it’s become my daily companion, blending old-school curiosity with a modern twist. Here’s why this old soul is smitten.

First off, the way it welcomes me in feels like stepping into a friend’s cozy porch—no fuss, no muss. I don’t need an X account or an Apple ID to get started. Sure, signing in with my email keeps my chats handy, but I can just mosey over to grok.com on my trusty old Android,(app is only available for Apple) and I’m good to go. No high-tech gatekeeping here—it’s like Grok understands I value simplicity, just like the old days when a handshake sealed the deal.

The speed, though? It’s a marvel that’d make my granddaddy’s jaw drop. I’ve traded Google for Grok when I need quick answers, and it delivers them faster than a recipe swap at a church picnic. But it’s not just quick—it’s wise. Take when I was pondering pain relief for Mike’s painful back. I asked Grok to compare SoftWave therapy and red light therapy, and it laid it all out like a quilt of knowledge. SoftWave, with its unfocused shockwaves, stirs up healing—easing inflammation and mending tissue—while red light therapy uses gentle wavelengths to boost circulation and soothe pain. Grok even unpacked the details: SoftWave digs deep, while red light’s a softer touch. It felt like chatting with a wise old healer, and now I’m mulling which to try—thanks to Grok, I feel equipped to decide.

Then there’s the practical help for our sweet Ollie, our dog who’s been scratching like he’s got a secret itch to tell. I turned to Grok for advice, and it guided me with the patience of a country vet. It suggested checking for fleas (none, thank goodness), then pointed to dry skin or allergies—maybe from his food or the dry winter air. It even recommended an oatmeal bath and a humidifier, both vet-approved, and we’re trying them this week. Grok also evaluated the food our daughter cook’s for him and suggested eliminating chicken. Ollie’s not fully settled yet, but Grok’s calm, step-by-step wisdom saved me a frantic trip to the vet. It’s like having a neighbor who knows just what to do.

What truly warms my heart is Grok’s personality—it’s got a twinkle of humor, like a storyteller from the porch swing. I asked why dogs itch, and it quipped that they might be plotting to keep us guessing. It’s not just helpful; it’s a delight, turning simple questions into a friendly yarn.

I love that Grok isn’t tied to one platform, either. It started on X, but now with its standalone app and website, it’s as free as a breeze through the pines. I don’t need to be a social media whiz to enjoy it.

And oh, the image generation! I’m no artist, but I asked Grok for “a dog scratching in a library,” picturing Ollie, and it whipped up a gem. Take a peek at this charming scene of a shaggy brown and black pup, just like my Ollie, scratching away in a cozy library:

I really like this picture even though he’s not scratching.

Seeing that Ollie-like dog amid the bookshelves had me chuckling—it’s a little spark of joy, like finding a forgotten photo album. (I’d love to tweak it later, but I’ll treasure it as is!)

perfect—sometimes it sidesteps the tough stuff or gets a mite too blunt—but that raw honesty feels like a breath of fresh air, not some vague and twisty mess. Whether it’s decoding therapies for Mike’s back, soothing Ollie’s itch, or sharing a laugh, Grok blends old wisdom with new tech in a way that feels like home. In a world of cluttered apps and skewed searches, Grok’s a treasure worth rediscovering—and I’m all in.

I hope you give Grok a try. It is way easier than doing an internet search and scrolling through the list of articles. With Grok it is all presented to you and if you need more information, just ask. I was thoroughly impressed with the manner that Grok worked with me to drill down to what is probably causing Ollie’s itching.

I want to give a shout out to technology that enabled the funeral of my cousin Sue to be streamed on Facebook today. We weren’t able to travel the 600 miles to be there with the family and it was very special to join them online.

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Worship and Honor

10 Mar

My Take

DiVoran Lites

Photo Credit:Pixabay

Come worship, wonderful Yahweh,

Arrayed in all His splendor,

Bowing in worship as He appears in the beauty of holiness

Give Him the honor due His name. 

Worship Him wearing the glory-garments

Of your holy, priestly calling!

The voice of the Lord echoes through the skies and seas

The Glory-God reigns as He thunders in the clouds.

So powerful is His voice, so brilliant and bright.

How majestic as He thunders over the great waters.

DiVoran has been writing for most of her life. Her first attempt at a story was when she was seven years old and her mother got a new typewriter. DiVoran got to use it and when her dad saw her writing he asked what she was writing about. DiVoran answered that she was writing the story of her life. Her dad’s only comment was, “Well, it’s going to be a very short story.” After most of a lifetime of writing and helping other writers, DiVoran finally launched her own dream which was to write a novel of her own. She now has her Florida Springs trilogy and her novel, a Christian Western Romance, Go West available on Amazon. When speaking about her road to publication, she gives thanks to the Lord for all the people who helped her grow and learn.  She says, “I could never have done it by myself, but when I got going everything fell beautifully into place, and I was glad I had started on my dream.”

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Let’s Eat! Tacos and Sopapillas

9 Mar

SUNDAY MEMORIES

Judy Wills

Growing up in Albuquerque, New Mexico, I learned to eat Mexican food quite early.  I don’t remember my Mother making anything but enchiladas, but we ate out at Mexican restaurants quite often.  It took me a while to learn to eat guacamole and enjoy it, but now it’s one of my favorite foods!  I never try to make it myself, but our favorite Mexican restaurant in town makes the best!  I have a friend from Albuquerque who owned a health food store and eatery one time, and she just whipped up the best guacamole I’ve ever eaten!  Wish I’d gotten her recipe!

In any case, I had a sopapillas recipe from my Aunt Jessie, but was a bit difficult and time consuming to make, so didn’t do that too often.  I did make enchiladas quite often however.  While we were living in northern Maine for 13 months, we met a family across the court from us who had a Mexican heritage, and she made really good Mexican food.  She shared her recipe for tacos and sopapillas, which have been my family’s favorite for a long time. 

I don’t make the sopapillas that often, but they are a great compliment to the tacos.  They puff up nicely.  Bite off one corner of a sopapilla and pour warmed honey into it…and yummm!!  Lots of Mexican restaurants use sopapillas as a “dessert,” but that’s not what I use them for.  I could make a meal of them!  As a matter of fact, when our girls were growing up, they really didn’t like the tacos, so whenever I made that meal, their meal was the sopapillas!  However, they’ve both grown to love all kinds of Mexican foods.

TACOS

1 finely chopped onion, sautéed in 2 Tbsp butter (or olive oil)

Add and simmer until most of the juice has cooked out:

½ cup V-8 juice

3 peeled minced green chilies (one small can)

1 cup shredded cooked chicken

⅛ tsp thyme (or less, according to your taste)

½ – ¾ tsp salt

Dash of cayenne

Stand taco shells up in a 9”x13” pan; fill each shell with cooked mixture.  Top with chopped tomatoes (or not) and shredded cheddar cheese, and lettuce if you desire.

Bake in a 350º oven until cheese is melted.

(I doubled this recipe for 12 tacos shells)

Credit Google Search, Pixabay and Taco Time Again Taco

SOPAPILLAS

1¾ cup sifted all-purpose flour (unbleached is okay)

2 tsp baking powder (NOT BAKING SODA)

1 tsp salt

2 Tbsp shortening (Crisco) – use the stick kind – easier to measure

⅔ cup cold water

Combine flour, baking powder and salt in mixing bowl.  Cut in shortening (I have a pastry blender that I use).  Mix with your hand to get the “feel” of all the shortening mixed in.  Add the water and mix thoroughly to make a stiff dough.  

Knead the dough lightly until it is smooth.  Cover the bowl with plastic wrap and let rest at least 10 minutes. Longer than 10 minutes is okay – it only makes the dough softer.

Roll the dough very thin (about ⅛” thick) into a rectangle.  Cut into 3” squares.

Heat the oil in a large pot until it is very hot (385º – 400º on a deep-fat-frying thermometer).  When hot enough, drop a few squares of dough into it.  Turn frequently so that the sopapillas will puff up evenly.  Remove and drain on paper towels.  

Serve hot with warmed honey.

Credit Google Search and isabeleats.com

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Let’s Eat! Chicken a La King

2 Mar

SUNDAY MEMORIES

Judy Wills

Credit Google search and Taste of Home

This is a recipe that I found while living in Wiesbaden, West Germany, 1967-1970.  The Wives Club that I belonged to served this at a luncheon one time, and about three or four of us wives were tasked with making this.  That’s where I learned to cook up the pastry shells and serve this meal in them.  

Please notice that, as I said last time, that Fred just doesn’t eat some things – olives and pimentos are just two of them.  After the luncheon was finished, there was some of the chicken and sauce left over – enough for each of us to take some home.  I did so, and told Fred what was in it.  He picked out the olives and enjoyed the remainder of it.  However, the next time I made it, I purposely left out the olives/pimentos, since I knew he didn’t like them.  But at the end of the meal, he told me to add them back in the next time, as the flavor was just not the same without them.  So, believe it or not, when I do make this, he actually eats the olives/pimentos.   

Here is the recipe.

QUICK CHICKEN A LA KING

Wiesbaden, West Germany

1969

1    10½ oz. can Cream of Mushroom soup – undiluted

5 oz can deboned chicken, shredded

2 oz jar green olives stuffed with pimento – or to taste – drained and sliced

½ cup chopped celery

Heat soup, stir in remaining ingredients.

Heat thoroughly and season to taste (salt, pepper)

Serve in cooked pastry shells or toast cups.

Serves 3

NOTE:  I purchase the Pepperidge Farm frozen pastry shells and cook them for this.  Makes a nice receptacle for the sauce.

Goes well with a salad and/or vegetable.

Credit Google Search and Pepperidge Farm website

~~~~~~~~~~To Be Continued~~~~~~~~~~

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Free and Secure

24 Feb

My Take

DiVoran Lites

Photo Credit:Pixabay

Matthew 8:17: He Himself took our infirmities and bore our sicknesses. 

Lord, I am healed in the name of Jesus Christ of Nazareth! Father I thank You that You sent Jesus to take my  sins and sickness away on the cross.  I am saved and by the stripes of Jesus I am healed. I will prosper and be in perfect health today even as my soul is saved and prospers.  

Your healing of body, soul, and spirit was completed when I was on the cross as a substitute for your punishment.

You are free and secure.

1 Peter 2:24: Jesus bore our sins that we, would live for righteousness. 

By those stripes you are healed.

DiVoran has been writing for most of her life. Her first attempt at a story was when she was seven years old and her mother got a new typewriter. DiVoran got to use it and when her dad saw her writing he asked what she was writing about. DiVoran answered that she was writing the story of her life. Her dad’s only comment was, “Well, it’s going to be a very short story.” After most of a lifetime of writing and helping other writers, DiVoran finally launched her own dream which was to write a novel of her own. She now has her Florida Springs trilogy and her novel, a Christian Western Romance, Go West available on Amazon. When speaking about her road to publication, she gives thanks to the Lord for all the people who helped her grow and learn.  She says, “I could never have done it by myself, but when I got going everything fell beautifully into place, and I was glad I had started on my dream.”

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Let’s Eat! Old Time Welsh Rarebit

23 Feb

SUNDAY MEMORIES

Judy Wills

Recently, Fred suggested I fix a meal that I haven’t done in quite a while – a recipe I got from his Mother all those years ago…Old Time Welsh Rarebit.  Some people call this “Welsh Rabbit” – but I’ve never called it that, nor did she.  Her handwriting has faded quite a bit, so I’m glad I transferred it to my computer.

Funny thing about this recipe – Fred thoroughly enjoys it, but it also contains mustard (although not very much of it ) and Worcestershire Sauce – another thing he doesn’t like to eat.  However, since it all mixed in together, and dominated by cheese, he doesn’t mind those two things in it.  As a matter of fact – it wouldn’t taste the same without those two condiments in the sauce.  So all is good.

In making up this dish, it reminded me that there are quite a few other main dishes that I make, or have made in the past, that I didn’t put in this series.  So this is one of those “other” main dishes I forgot to mention.

This is a good-tasting meal, and goes well with either a vegetable or salad.  It does make quite a bit, so there is usually enough left over for at least one more meal – at least for just the two of us eating it.

OLD TIME WELSH RAREBIT

(from Charlotte “Kitty” Wills)

3 Tbsp butter                                                            

¾ tsp Worcestershire Sauce

½ cup flour                                                                        

 3 cups milk

½ tsp salt                                                                          

 2 cups grated sharp Cheddar Cheese

⅛ tsp prepared mustard                         

 English muffins

Dash Cayenne Pepper

In a double boiler melt butter.  Stir in flour, salt, mustard, cayenne, then Worcestershire Sauce, then milk.

Cook , stirring, until thickened and smooth.

Add cheese, cook, stirring occasionally until melted.

Serve over English muffins.

Makes 6 servings

Photo credit Google Search and foodnetwork.com

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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I Choose to Trust

17 Feb

My Take

DiVorann Lites

Psalm 37:3

Lord, I choose to trust in You today, and I will see Your hand more upon my behalf. I shall feed upon Your faithfulness, and You will provide for me. I shall lack no good thing. Lord, I bless You and I thank You for all of the blessings, positions, and favor that You have given to me. You are my Shepherd and I shall not want. I choose to do good today.

Beloved my tender mercies are higher than the highest heavens. My steadfast love for you is greater than the grandeur of paradise.

You are mine and I am yours forever. My promises are secure. They last forever

“Trust in the Lord, and do good; Dwell in the land, and feed on His faithfulness.

Louis Armstrong-Go Down MosesGod

DiVoran has been writing for most of her life. Her first attempt at a story was when she was seven years old and her mother got a new typewriter. DiVoran got to use it and when her dad saw her writing he asked what she was writing about. DiVoran answered that she was writing the story of her life. Her dad’s only comment was, “Well, it’s going to be a very short story.” After most of a lifetime of writing and helping other writers, DiVoran finally launched her own dream which was to write a novel of her own. She now has her Florida Springs trilogy and her novel, a Christian Western Romance, Go West available on Amazon. When speaking about her road to publication, she gives thanks to the Lord for all the people who helped her grow and learn.  She says, “I could never have done it by myself, but when I got going everything fell beautifully into place, and I was glad I had started on my dream.”

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Let’s Eat! Beef Stroganoff

16 Feb

SUNDAY MEMORIES

Judy Wills

Another of my favorites is Beef Stroganoff.  I got this recipe from a German friend while we were living in Wiesbaden, West Germany, 1967-1970, so it is an authentic German recipe.  I have searched for other stroganoff recipes, but haven’t found any that look to be as good as this one.

One thing I learned very early on in our relationship – is that Fred doesn’t like ANY condiments!  I mean….no mayo, mustard, ketchup, vinegar, pickles, olives…you get the picture.  So, since this recipe calls for sour cream (another thing he won’t eat), I make up the entire batch, then set some out into a separate dish for Fred, then add the sour cream to the rest of it, for me.  As he likes to say – “just leaves more for you!”  That works for me!

As with my recipe for Beef Tips, I again get a steak and cut it into chunks, as I don’t like stew meat.  

If you aren’t a person who likes fresh mushrooms – this recipe might not be for you.  You could try it without the mushrooms…but they really add to the flavor!

Here’s the recipe.

                                                            BEEF STROGANOFF

1 lb. beef (steak) cut in 1” cubes (sirloin is best)

Salt and pepper to taste

2 Tbsp flour

Cream of Mushroom soup – undiluted – 1 10.5 oz. can

2 small onions, sliced

2 cloves garlic, chopped

8 oz. fresh mushrooms, sliced

¼ cup real butter

8 oz. sour cream

Sauté onions, garlic and mushrooms in butter.  Drain and remove to a plate.

Brown meat in vegetable juices.  Add salt and pepper.  Sprinkle flour over meat and cook about five (5) minutes.  Add Cream of Mushroom soup and stir well.  Return onion/garlic/mushroom mix to skillet, and mix together.  Cook about 10 minutes longer.  Add sour cream, stirring in completely.  Sprinkle ground nutmeg and dried parsley flakes over mixture

Heat thoroughly.

Serve over egg noodles.

Credit Google Search and allrecipes.com

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Celebrating Valentine’s Day with our Anti-Valentine Day Daughter

14 Feb

On the Porch

Onisha Ellis

It’s Valentines Day!

I shopped in Sam’s Club earlier in the week and their flowers, especially the roses were unusually gorgeous. One doesn’t generally buy Valentine’s flowers before the big day, maybe the night before, so I imagine the rush to purchase them will be significant.

I remember a Valentine’s day many years ago. I was at a chain drug store and had a chuckle at the men standing in line with boxes of candy and Valentine cards. It was evident they were silently commiserating. I suggested to my single daughter that the drug store seemed like a place to meet a lot of men. Her answer ” Why would I want a man who waits to the last minute to get a gift?”

She hasn’t celebrated Valentine’s Day since high school. This year I decided to surprise her with a gift and card. I tucked it into her work bag. The gift was six tiny, donut shaped Belgian chocolate.

This is the card I made on the computer.

I wanted to write a poem for the inside of the card that would express how much we appreciate her unique self and how much she is celebrated. Well that was beyond me. I turned to Grok, my favorite A.I. and asked for a Valentine poem for a much loved single daughter who isn’t a fan of Valentine’s day.

I was pleasantly surprised.

I hope your Valentine’s day is exactly as you wished. My husband and I will celebrate with a trip to Culver’s where we will choose two pints of their delicious ice cream. Each of us chooses a flavor and we share.

If there was a Krispy Creme Doughnut store nearby, I am sure he would want to celebrate there as well.

What do you think about the Valentine verse written by Grok?

I'm a winner

After my retirement, I decided to re-learn the canning and preserving skills I learned from my mother but hadn’t practiced for twenty years. I titled the blog Old Things R New to chronicle my experience.  Since then I have been blessed to have six other bloggers join me, DiVoran Lites, Bill Lites,  Judy Wills, Louise Gibson, Janet Perez Eckles and Melody Hendrix

In addition to blogging, I’m a general  “mom Friday” for my author daughter, Rebekah Lyn. I also manage her website, Rebekah Lyn Books  

My 2024 goal is continue to use my love of photographs and words to be an encourager on social media.

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I Am Your Child

10 Feb

My Take

DiVoran Lites

Photo Credit:Pixabay

Father, I thank You that I am led by Your Spirit, and I thank You that You have given to me the Holy Spirit who guides and teaches me. Lord, I am Your child. So I am led by Your Spirit. Lord, I thank You that the Holy Spirit is going to lead me today.

Beloved you are worth everything to me. I am in you, and the Holy Spirit surrounds you with angels to carry out my ministrations for you and those you pray for. You are my beloved children and  I am well pleased.

Romans 8:14: “For as many as are led by the Spirit of God, these are sons of God.”

DiVoran has been writing for most of her life. Her first attempt at a story was when she was seven years old and her mother got a new typewriter. DiVoran got to use it and when her dad saw her writing he asked what she was writing about. DiVoran answered that she was writing the story of her life. Her dad’s only comment was, “Well, it’s going to be a very short story.” After most of a lifetime of writing and helping other writers, DiVoran finally launched her own dream which was to write a novel of her own. She now has her Florida Springs trilogy and her novel, a Christian Western Romance, Go West available on Amazon. When speaking about her road to publication, she gives thanks to the Lord for all the people who helped her grow and learn.  She says, “I could never have done it by myself, but when I got going everything fell beautifully into place, and I was glad I had started on my dream.”

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