Women in leadership add Profits to Companies

A very interesting article

http://www.nytimes.com/2016/02/10/business/women-in-company-leadership-tied-to-stronger-profits.html?emc=eta1&_r=0

Posted in Blog, Women's Topics | Tagged , , , | Leave a comment

Tough Workouts….

My husband and dog both worked out with our trainer Mike – and were both pretty pooped after it.

Guess what happened? They both fell asleep on the floor of the gym. So cute.

The white mark on Goldie’s leg is where she had to have stitches after deciding to jump the fence – to join us walking down the hill outside our house. It is healing nicely after our amazing Vet Peter Erling sewed it up with Clive as Assistant Surgeon,  but we made the fence higher to prevent it happening again. Rescue dogs are quite insecure and the sight of both of us walking away from her made her risk everything to join us. An amazingly loyal and loving dog. We adore her and she gave us quite a scare.

Goldie and Clive in Gym FEb 2016 Goldie and Clive sleeping after workout in gym Feb 2016

Posted in Blog, Dogs, Family | Tagged , , , , , , , | Leave a comment

Birthday cake – a rainbow one – ended up making 12 individual layers – whew what a job! But lots of joy

Our grandson Jonah is very particular in his tastes and he requested a 7th birthday cake in the colors of the rainbow with blue frosting and M&Ms – so I made one – and then realised that it was not going to be enough for 25 kids and 15 adults so I made another one!

Here is the cake process!

The cake mix in the beginning!

Cake mix Jonah 2016

Putting the vanilla batter into separate dishes

Plates for individual cake batter 2016 JOnah bdayJonah Rainbow cakes unfrosted 6 layers raw mix base color vanilla-2016 7th bdat

Putting the coloring into the separate dishes and then into the cake pansJonah Rainbow cakes unfrosted 6 layers raw mix different colors-2016 7th bdat

The layers – two separate bakings

Jonah Rainbow cakes unfrosted 6 layers unassembled -2016 7th bdat

Cooked layers ( three of 12)

Jonah Rainbow cakes unfrosted 6 layers in cake pans 2016 7th bdat Before frosting – layers of vanilla frosting with sprinkles on them ( The second cake had alternate chocolate and vanilla frosting with sprinkles)

Jonah Rainbow cakes unfrosted 6 layers made 12 -2016 7th bdat

Before the cakes were cut…..Jonah Rainbow cakes complete 2 -2016 7th bdat Jonah Rainbow cakes comple -2016 7th bdat

The final cake cut in the end!

JOnahs Bday cake at bday Jan 2016 Rainbow

And four very happy grandsons with the happiest one of all – me – with a grandson sandwich! Jonah is the one in the grey shirt.

A grandson sandwich Jack Jonah Noah Gabe Grandma before Jonahs bday Jan 2016

Posted in Blog, Desserts, Family, Raising Children, Recipes to Make with Children | Tagged , , , , , , , , | Leave a comment

Persimmons are so tasty any style! They are weighing down our trees right now – and we love them! And a super family photo

PersimmonsPersimmons are great in fruit salad, eaten on their own, in persimmon pudding or persimmon bread. Here is a great recipe – enjoy

Persimmon Pudding

Ingredients

  • Ripe persimmons enough  to make two cups of pulp
  • 3 cups of milk
  • 1.5 cups of sugar I used brown
  • 2 eggs
  • 2 cups of all purpose flour
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • I tsp of vanilla extract
  • Dash of cinnamon
  • ½ cup chopped nuts optional ( I didn’t use)
  • Whipped Cream ( I didn’t use)

Directions:

  1. Heat the oven to 350 and remove the skin and seeds from persimmons and puree the pulp in a blender or food processor.
  2. In a large bowl combine the pulp milk sugar eggs flour baking soda baking powder vanilla extract and cinnamon until well mixed.
  3. Stir in the chopped nuts if desired.
  4. Pour the mixture into an ungreased 9-13 pan and bake for 70 minutes until knife inserted into the center comes out clean.
  5. Serve warm with whipped cream. Serves 8.

Below is a glorious picture of our son and daughter in law and their four adorable little boys – how blessed we are!

 

James Donne Jack Jonah Noah Gabe Jan 2016

Posted in Blog, Desserts, Family, Fruit, Little farm products, Raising Children, Recipes, Recipes to Make with Children | Tagged , , , , , , , , , , , | Leave a comment

Who said Dogs do not smile? Our new rescue does!

Dogs smile. No doubt in my mind. Just take a look at our grandsons with Goldie our new rescue. Is she a happy dog or what?
Noah Gabe and Goldie Jan 17 2016

We are still enjoying the cold weather – and hoping for more rain!! WHOHOO! California needs every drop!

Soup is the best meal. Here is a recipe from a friend – more like a chili, or stew or really thick soup – Thank you Jackie and Stephen – they are both amazing chefs! YUM! (They made it for 80 people – seriously – so here are the amounts for all size groups.)

SICILIAN TOMATO, SAUSAGE & FARRO SOUP by Jackie  and Stephen 

SERVES

8 32 64 80

Ingredients:

  • 1 LB 4 LB 8 LB 10LB Sweet Italian Sausage – (I use chicken or turkey sausage)
  • 1 Large 4 Lg 8 Lg 10Lg Chopped Onion
  • 2 Cans 8 Cans 16 Cans 20 Cans Chopped Italian Tomatoes (35oz) (Chop finer)
  • 4 Cans 12 Cans 24 Cans 30 Cans Broth (13 ¾ ea)
  • 2 Tsp 8 Tsp 16 Tsp 20 Tsp Basil leaf crumbled
  • 1 Cup 4 Cups 8 Cups 10 Cups Farro ( can us Orzo if desired)
  • ½ Tsp 2 Tsp 4 Tsp 5 Tsp Salt
  • ¼ Tsp 1 Tsp 2 Tsp 3 Tsp Pepper

Directions:

  1. Cook the sausage in a large saucepan, breaking up until pink color disappears.
  2. Saute onions in pan until soft.
  3. Add tomatoes, broth and basil, bring to boil.
  4. Stir in farro, salt & pepper.
  5. Lower the heat and simmer for 20 minutes or until Orzo is tender.
  6. Add more aalt & pepper to taste.
  7. Can serve with grated Parmesan cheese.

Truly delicious! Enjoy

Posted in Blog, Cheese, Dogs, Meat, Poultry, Raising Children, Recipes, Recipes to Make with Children, Soups, Starters | Tagged , , , , , , , , , , | Leave a comment

Home Depot is the place where we should spend our money – and this is why

An amazing video of the founder of Home Depot.  I will be spending all of our farm purchase money there from now on. Truly meaningful And who knew?

Posted in Blog, Philanthropy | Tagged , , , , , , | Leave a comment

Update – the EY Strategic Growth Forum Link in an earlier post – corrected – amazing panel on Gender Parity! Berkshire Hathaway and more

EY is in the forefront of Gender Parity – congratulations! I had posted an incorrect link to their panel at their annual Strategic Growth Forum in Palm Springs last year where I and our son James were honored to participate.

Here is the corrected link – thanks to Lisa Schiffman of EY for spotting it!

http://www.ey.com/US/en/Services/Strategic-Growth-Markets/Strategic-Growth-Forum-EVTD-USDD-9W7KBC#4611829355001

Posted in Blog, Uncategorized, Women's Topics | Tagged , , , , , , | Leave a comment

Persimmon Bread – we have a huge crop this year so we make and freeze this to enjoy all year long

009

This is adapted from a James Beard Recipe. Higher amounts of sugar make the bread more moist. I left out the walnuts and the liquor since we prefer our bread without both.

Persimmon Bread Little Farm Style

Ingredients

3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
3 cups persimmon puree (from about 5 squishy-soft Hachiya persimmons)
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

Directions:

  1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
  2. Preheat oven to 350 degrees.
  3. Sift the first 5 dry ingredients in a large mixing bowl.
  4. Make a well in the center then stir in the butter, eggs, persimmon puree then the raisins.
  5. Bake 1 hour or until toothpick inserted into the center comes out clean.
Posted in Blog, Desserts, Fruit, Little farm products, Recipes, Recipes to Make with Children | Tagged , , , , , , , | Leave a comment

Egg Drop Soup – sooo easy and yummy – light too

I love noodles – of all kind. And chicken soup is soothing – still cannot find proof that it helps ( empirical proof that is) – just the goodness of the way I feel when I eat it! And that is enough for me! Here is a picture of one of our farm grown eggs – with a little quail egg which is the speckled one there too. About 6 of them with salad is my preferred low calorie lunch. Yum!Eggs and quail eggs broken

Egg Drop Chicken Soup

Ingredients

  • 1 (16 ounce) can chicken broth
  • 1/2 teaspoon soy sauce
  • 1/2 teaspoon sesame oil, or to taste
  • 1/4 cup finely broken udon noodles
  • 2 teaspoons water
  • 1 teaspoon cornstarch (optional)
  • 2 eggs, beaten
  • sea salt to taste
  • freshly ground black pepper to taste

Directions

  1. Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
  2. Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.
  3. Be careful to keep stirring the soup while you add the egg or it will clump up. Stir briskly if you’re worried about this. Over-stirring is not as much of a problem as under stirring.

 

Posted in Blog, Little farm products, Pasta, Poultry, Recipes, Recipes to Make with Children, Soups | Tagged , , , , , | Leave a comment

Beef Barley Soup – Ina Garten Style with Little Farm Modifications

My husband loves Beef Barley soup especially on a cold day. Here is a great recipe from Ina Garten – with a few modifications.

Beef Barley Soup

Ingredients

  • 1 tablespoon good olive oil
  • 2 pounds beef oxtails
  • Kosher salt and freshly ground black pepper ( we go light on the pepper)
  • 2 cups chopped leeks, white and light green parts (2 leeks)
  • 2 cups (1/2-inch) diced carrots (4 carrots)
  • 1 cup chopped yellow onion
  • 1 cup (1/2-inch) diced celery (2 stalks)
  • 2 garlic cloves, minced
  • 2 sprigs fresh thyme leaves
  • 3 bay leaves
  • 10 cups  beef broth made from Better than Bouillon
  • 1 cup pearled barley

Directions

Heat the olive oil in a large pot. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.

Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.

Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the saltiness of the broth adjust seasoning.

Serve hot, with or without the oxtails. We love the bones and the meat that comes off it . It also makes the soup more filling. This is definitely a one course meal.

Oxtail raw

Posted in Blog, Family, Recipes, Recipes to Make with Children, Soups | Tagged , , , , , , , | Leave a comment