Grilled Vegetables and Cambazola Cheese – OMG!!


 Well it started off as a low calorie dinner but then I added the cheese and it went downhill from there – but SO delicious and well worth it. Tomorrow is another day after all!


Grilled Vegetables and Cambazola Cheese


  • Tomatoes
  • Peppers
  • Onions
  • Any fresh herbs you may have – a tablespoon
  • Olive oil
  • Salt and pepper
  • Cambazola cheese – as much as you want ( 3 ounces probably)



1. Take whatever amount of vegetables you wish to make -depending on the amount of people, and cut into pieces or slice

2. Place on a flat baking pan and sprinkle with salt pepper and olive oil

3. Bake in oven at 350 for 30 minutes then increase heat to 490 and bake for 5-7 minutes so that the vegetables start to brown

4. Remove from the oven, plate and then place a large slice of cambazola cheese over the vegetables and drizzle the herbs on top of it – with some of the juices from the pan.

5. Enter gourmet heaven!


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Ants and Cinnamon – did you know? And Easy Apricot Chicken


 Ants have been eating our doggie’s food from his dish – and crawling all over it the moment we put it down. We tried this home remedy and it worked! We sprinkled cinnamon all over the ground under the dish – and viola! NO MORE ANTS! Seems like the little critters hate cinnamon! Who knew?

So I am trying out a new recipe tonight – Apricot Chicken. It is outstanding and I will be using it again. Made a bunch of additions that really made the difference!

 Apricot Chicken in the Oven for 2


  • 2 Chicken breasts  or 4 chicken thighs cut into bite sized pieces 
  • 1 cup of apricot jam ( I used our home made jam)
  • 1 cup of French dressing ( I used a shop bought oil and vinegar combination)
  • 1 packet of Dried Onion Soup Mix ( sooo useful that I have a bunch in the pantry all the time!)
  • 1/2 cup of almonds – whole and sauteed quickly in a skillet with olive oil
  • 1 Tbsp olive oil
  • 1/2 Cup of dried apricots 
  • Steamed or fried rice
  • Juice of one lime – half per person
  • Seasoning as preferred – salt and pepper
  • Sprig of cilantro for garnish



  1. Mix all ingredients except apricots, chicken and almonds in a bowl.
  2. Place chicken pieces into a shallow casserole
  3. Dot the apricots in between the chicken pieces
  4. Heat the oven to 350 degrees
  5. Pour the mixture over the chicken pieces and season to taste
  6. Bake for 50-60 minutes until the chicken is done and the top pieces have caramelized a bit
  7. For serving sprinkle the sauteed almonds over each serving
  8. Squeeze a healthy squeeze of lime on top of the chicken and place the lime half on the plate if desired
  9. Decorate with a cilantro sprig and serve over fried ( or steamed) rice


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Shrimp and Basil Pesto – yum


 I just threw together a yummy dinner for my husband – here is the recipe ! Enjoy!


Shrimp and Basil Pesto


  • Enough shrimp for 2 people ( frozen)
  • 2 large tablespoons ( overflowing) of Basil Pesto ( Costco has a great one all ready to use!)
  • olive oil to taste
  • Garlic ( to taste – we like a lot so put in one tablespoon of minced garllic)
  • Salt and pepper to taste
  • Steamed rice( use a rice cooker and follow instructions!)



  1. Run the frozen shrimp under cold water for about 5 minutes until fully thawed. Drain well in a colander
  2. Heat the oil in a skillet
  3. Add the garlic and saute for 2 minutes
  4. Saute the shrimp two minutes on each side
  5. Add the pesto
  6. Add the salt and pepper to taste.
  7. Serve over the steamed rice and remember to pour of that delicious pesto sauce 
  8. Enjoy with sliced tomatoes or a green salad with lemon olive oil dressing.


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Someone sent this to me – I love it – Attitude is EVERYTHING!


 A good friend sent this to me – attitude is everything! Read this every morning and night!



Also Remember: "Attitude Is Everything" 


Posted in Art, Blog, Philanthropy, Prayers and Religion, Raising Children, Women's Topics | Tagged , , , , , , , | Leave a comment

We held our Larraine Segil Scholars Foundation annual retreat – amazing women!


It was the organizing meeting of our Larraine Segil Scholars Foundation  (LSS)- but the third annual retreat of our group which has now grown to 20 women. How blessed I am that these exceptional women who walk the road less traveled are part of my life – and how blessed they are to be part of each others lives! They span in age from 16 ( our two South African High School Scholars who were not with us for this retreat but hopefully when they matriculate will be with us for our 2018 Holiday Party!) to 69 – and are unique multi talented women all of whom are dedicated to each other as well as to making a difference for women just like us in the present and future. They are lawyers, physicians – family medicine, OBGYN, Critical Care Internal Medicine, CEO’s of companies, Chief Human Resource Officers, COO’s, PhD’s, Business Executives in Health Care, Bio Tech, Entertainment, Cosmetics and Online Digital Services, Food industry, Beauty Products (wigs), Manufacturing and more. Our LSS have origins in many places – Alabama, Colorado,California, New York  as well as Peru, Iran, South Africa, Mexico and South Korea. They bring diverse ethnicity, religions, perspectives, ages and personalities. Each one of this remarkable sisterhood holds a special place in my heart -and my commitment is to bring to benefit each of them every resource I have  built during my lifetime- connections, wisdom, access to ideas and opportunities and more. I am their fairy godmother and my mission is to make their legacies and dreams come true with their hard work and involvement.

Here they are except for 5 who were out of the country, having babies or at board meetings!


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Our grandson graduated from the Junior Lifeguard Program this summer – so proud of him!


 Our oldest grandson graduated from the Junior Lifeguard Program here in CA this summer – cant believe how he is growing up – sooo proud of him! Way to go!

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Bread and Butter Pudding – good old favorite – so delicious when made with Croissants!


 This is a dish that I always make in winter but I had about 6 croissants left over from a lunch party and so I decided to use them to make this standard English dessert much richer and more delicious! Here is the recipe:

Croissant Bread and Butter Pudding


  • 6 large croissants
  • 3 eggs
  • 31/2 cups of milk
  • 1/4 cup of butter
  • 1 cup of raisins
  • 1 tsp vanilla
  • 3/4 cup of sugar
  • 1/4 tsp salt


  1. Divide the croissants, the raisins and the butter into three
  2. Tear the croissants into bite sized pieces and layer them in a buttered casserole dish placing little dabs of butter onto the top of the layer, as well as raisins until you have three layers.
  3. Mix the milk, eggs, sugar, vanilla and salt together until well combined
  4. Pour over the croissant mixture
  5. Put into the fridge for 30 minutes so that the milk soaks through the mixture.
  6. Bake at 350 degrees for 30 minutes



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Amazing crop of tomatoes this year – pears too -some of our animals passed while a new animal joins the family – sweet rescue


After our beloved Central Asian Shepherd puppy of 1.5 years Smokey, died suddenly in her sleep a month ago we have been searching through rescue places for another rescue who could get along with our three cats. We found one – his new name is Benji – he looks just like the beloved TV and movie dog – he is 5 years old – was cooped up in a one room apartment with 4 other dogs then dumped at a pound and was rescued by fabulous folks called DAWG SQUAD –  ( who cleaned him up. He has a slightly deformed front leg and bad arthritis there – but we don’t care – he has such a happy loving soul – and none of us are perfect ( especially as we get older!) He is supposedly 5 years old but we think he is older. Which is fine. We are looking for a rescue companion for him – not so easy but the Dawg Squad are on it!

We also had another animal passing this week as our goat Julia died – she was 10 years old and we are grateful to her for the hundreds of gallons of milk she gave us during her sweet life. That is about the longevity of goats – we were so sad to say goodbye. But we did find a large animal vet – and for that we were so grateful – it is not easy to find a large animal vet in an urban setting – and they are appropriately called VETERINARY ANGELS – started and run by a wonderful young woman Darlene Geekie – when Julia got sick within one hour they were at our farm with IV equipment and all that you might need for intensive care – and, after reviving Julia who had collapsed – in consultation with them we decided to let her go peacefully as she was at the end of her life so we just made her comfortable. What a blessing these Vets are – we shall be using them all the time – as our cow Bella is pregnant so we will have them as a fabulous resource to help us with her baby’s birth in about 7 months time ( cows gestation is the same as humans, goats are 5 months).

Living on a farm is a wonderful way for children and adults alike to learn to deal with life and death – always something being born, and something passing. Our new baby ducklings are now all grown up in a short 6 weeks – they are the same size as their mom and dad and happily jumping in and out of their mini swimming pond in their pen. New quail and chicken babies are born regularly as are birds in our aviary – so always something new to see. The kids love it and we love watching them love it!

It has been a great year for tomatoes – here are some giant ones! And the pear crop has been amazing.We have finally tented all our fruit trees and so have figs, peaches, etc in great amounts finally as we beat back the critters who normally get them all!

Here is Benji 

And here are some of the crops from this year.  Happy to have a doggie in our home again – it was terribly quiet and sad without that always friendly and excitable presence.

Posted in Blog, Dogs, Family, Fruit, Gluten Free, Jams, Raising Children, Recipes, Recipes to Make with Children | Tagged , , , , , , , , , , , | Leave a comment

I love to eat Blondie’s – do you?

I don’t eat chocolate so Brownies are not an option for me. But BLONDIE’S are ! And here is a terrific recipe – the problem is that I love these too much. The recipe makes 9 and I cut them into very small pieces (to make 18 or more) so that I am tempted to eat less. Sigh. A continuing challenge for a foodie!
Blondie’s Recipe


  • 1/2 cup of butter, melted
  • 1 cup of tightly packed dark brown sugar
  • 1 egg, lightly beaten
  • 1 teaspoon of vanilla
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon of baking soda
  • Pinch of salt
  • 1 cup of all-purpose flour
  • 1/3 cup of butterscotch chips 


1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.

4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.


Makes 9 blondies. And of course if you are feeling particularly sinful you can frost them with butterscotch frosting. GOOD!


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Eating salmon – a lot! Making it interesting


 Salmon is a wonderful fish – and eating it often instead of meat is a good idea for weight control. In fact I have found that eating fish 5 times a week helps me maintain my weight and I enjoy it anyway!

Here is a great recipe and soooooo simple for salmon for dinner.


  • Salmon (12 ounces works for 2 people)
  • Salt and pepper
  • Chopped green onions
  • Sesame seeds
  • Paprika 
  • Lemon juice ( one lemon)
  • Lemon Zest ( one lemon)
  • Olive oil 2 tbsp



  1. Put the salmon fillet into a baking dish and cover with all the other ingredients. Place into an oven at 395 for about 15-20 minutes ( I like my salmon a little undercooked – you will need to set the time to suit your tastes)
  2. Serve with salad or rice
  3. YUM!!


Posted in Blog, Fish, Gluten Free, Recipes, Recipes to Make with Children, Rice, Salad | Tagged , , , , | Leave a comment