Lovely recipe ( healthy too) for Idaho Trout and Swiss Chard! YUM!


Came across this recipe and tried it out. It was really divine. So easy and quick too. We grow our own garlic, rosemary, onions, swiss chard, thyme, etc etc – so it was easy to pull together. Just had to buy the fish from Amazon Fresh – which delivers here three times a week -what a BLESSING that service is – the best freshest fish and meat and so much more. I am a HUGE fan!


Swiss Chard Trout with Charred Tomato Vinaigrette (this serves two or four depending on the big eaters in your family)



·       2 large tomatoes, cut into 1/2-in.-thick slices

·       1/4 cup fresh flat-leaf parsley leaves

·       2 tablespoons capers, drained

·       6 tablespoons olive oil, divided

·       1 tablespoon chopped fresh rosemary

·       2 tablespoons fresh lemon juice

·       2 tablespoons red wine vinegar

·       2 garlic cloves

·       1/2 teaspoon kosher salt, divided

·       3/4 teaspoon freshly ground black pepper, divided

·       1 red bell pepper, stemmed, seeded, and sliced into thin strips

·       1 yellow bell pepper, stemmed, seeded, and sliced into thin strips

·       1 shallot, thinly sliced

·       3 garlic cloves, thinly sliced

·       1 bunch chard, leaves and top portions of stems thinly sliced

·       1/4 cup chopped fresh basil

·       4 (6-oz.) butterflied boneless trout, heads and tails removed

·       1/4 cup pitted Niçoise olives

·       5 thyme sprigs


1.   Heat a large cast iron pan or grill pan over high. Add tomato slices to pan; cook 6 minutes on each side or until well charred. Place tomatoes in a blender. Add parsley, capers, 1/4 cup olive oil, rosemary, juice, vinegar, 2 garlic cloves, 1/4 teaspoon salt, and 1/4 teaspoon pepper; blend until smooth.

2.   Heat a large nonstick skillet over medium-high. Add 1 tablespoon oil to pan. Add bell peppers, shallot, and sliced garlic cloves; sauté 4 minutes or until tender. Add chard; sauté 2 minutes or until just wilted. Remove from heat; stir in chopped basil.

3.   Sprinkle trout inside and out evenly with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon pepper.

4.   Preheat oven to 400°F. Spread charred tomato mixture in bottom of a 9- x 13-inch glass or ceramic baking dish. Sprinkle olives over tomato mixture; spread thyme sprigs over mixture. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high. Add 2 trout to pan; cook 2 minutes or until skin is golden brown. Turn trout over; cook 2 minutes. Place browned trout in prepared baking dish. Repeat procedure with remaining 2 trout.

5. Cover the tops of the trout with the swiss chard mixture

6. Place baking dish in oven; bake at 400°F for 12 minutes or less until trout is just cooked through.





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Little Farm Crops of fruit and vegetables this year – spectacular because of all the rain! YAY~


 We have an abundance of wonderful fruit this year. And are making jams, relishes and compote like crazy! The family are happy as are friends as we are bearing giffs whenever we meet!

Here are just a few of our crops – blackberries, Cherries of the Rio Grande and Suriname Cherries as well as Avocados ( in high demand this year) as well as the Apricot Crop – oh my those apricot compotes – yum! Just sugar and apricots ( not to much sugar as the fruit is so sweet) simmer till soft and bottle! Save for those winter days to give you taste of summer.

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Learning about The Electoral College – I thought I understood it – but until I saw this video – I realise there were nuances I missed – take a look!


 After the election I was driven to find out more about the Electoral College – its history and implications. I found a fascinating video that explained it so well. Take a look! I thought I understood before – but I really didn’t. Our founders were amazingly smart, wise and understanding of the faults and assets of humankind. How blessed we are to have had such wisdom built into our system here in the USA.

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Latino Donor Collaborative – learned a lot about the powerful economic force of the community


 I am proud to serve on the Advisory board of TELACU Foundation which serves the Latino/a community nationally but especially in the LA area. I also serve on the board of a Latina businesswoman who runs a Construction company of significant size. My connections and ties to the Latino community in LA goes back 43 years – and I am proud to say that many of my friends in that community and I ‘grew up’ in business together.

Today I participated in a convening of a powerful group of Latino influencers – The Latino Donor Collaborative. Here are some facts that you may or may not know.

  • 57 million Hispanics are about 18% of the US population projected to be 1 out of every 3 Americans by 2050 and 24% by 2065.
  • The PRESENT purchasing power of the Latino community grew 36% over a five year period to more than $1.5 trillion outpacing national economic growth at 15.6%. 
  • From 2007-2012 86% of ALL new businesses formed were Latino Owned.
  • Latina owned businesses grew by 137% over the past 9 years outpacing ALL OTHER WOMEN ENTREPRENEURS.

And on and on – check out their website for

Of my Larraine Segil Scholars – we have one Latina ( more on the way) – here she is below – she won the scholarship when she was in second year law school – then she graduated with flying colors, passed the bar the first time and has two job offers  ( working in one right now) with more coming in all the time – we are so proud of her – way to go Tania!

What an exciting time it is to be mentoring women in business – my passion!

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Our eldest grandson Jack turned 10 ! He wanted me to make a Jack in the Beanstalk Cake – so I did! And he was accepted into Junior Lifeguards for the summer!


 It is always my pleasure to make cakes for my grandsons – and our eldest grandson Jack who turned ten – asked for a special one. This was a really tough week with the loss of my dear friend and so my effort was not my best – but he loved it – and that’s all that mattered

And just a few weeks after this birthday Jack competed for and made it into the Junior LifeGuard program – for the upcoming summer – how thrilled he was – he trained in swimming for a month so hard – and we were all so happy and proud of his success! You can see his Dad giving him a HUGE hug!

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Loss of a friend – such pain and a vacuum in my life and that of her family and friends – today was her funeral and memorial –


Yesterday after months of pain and anguish, my dear friend Ilene passed. We spoke many times every week, texted multiple times a day, traveled with our husbands together – and our children grew up together as we lived just a few doors away from each other for almost 40 years.

There is such a vacuum in my life – and I know that she was more than a mother to her four daughters – more like a very best friend – and her 10 gorgeous grandchildren adored her – their Nana was ( along with Papa) their favorite person in the world. Ilene and her husband Robert accepted and loved their sons in law as if they were sons – and we were so blessed to be included in every family event – even their 50th wedding anniversary last year  ( just two weeks ago was their 51st) – we were invited to join them and their children and grandchildren -it was also the same week that Ilene was diagnosed with stage 4 lung cancer.

She is part of my life and will be so forever. For those of you who have lost a friend who was more like family – you know what I mean.

The top picture was the 50th Wedding anniversary – you can see the sadness in our eyes as we all feared what lay ahead.

The bottom picture is us with pure happiness a few months before that – in Mexico having fun – laughing, cooking, eating, swimming and talking – what we always did .

With love – rest in peace dearest friend.


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Passover – an important holiday with family and friends – how blessed we are!


 We were blessed this year to have a full house – family mainly with a few dear friends. I took special care with the table – since our children may well take on the seder responsibilities in years to come and so I wanted this year to be very important. Here is my table and members of the family – the children’s and the adult’s tables – and of course everyone had to put on a mask to commemorate the plagues – and the adults got into the fun too!



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Carrot Cake – my favorite – love the cream cheese frosting!


I found this recipe for Carrot Cake – and tried it . OMG it is divine. I could eat the frosting all on its own – huge temptation while making this. So use the recipe on a NON DIET day. It’s too delicious to miss!

Carrot Cake


box (4-serving size) vanilla instant pudding and pie filling mix

1 1/2  cups milk 

box Betty Crocker™ SuperMoist™ yellow cake mix

cups grated carrots

teaspoons ground cinnamon

Pinch ground cloves

Pinch nutmeg

package (8 oz) cream cheese, softened

1/2 cup butter, softened

teaspoon vanilla

cups powdered sugar

1/2 cup toasted chopped pecans ( I left these out – am not crazy about nuts in/on cakes)



1.      Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.

2.      In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in cake mix, carrots, cinnamon, cloves and nutmeg. Spread batter evenly in pan.

3.      Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely in pan, about 1 hour.

4.      In large bowl, beat cream cheese and softened butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Beat in vanilla and powdered sugar until combined.

5.      Spread frosting evenly over top of cooled cake. Sprinkle top with pecans.

Yes it packs the calories  – one slice is 320 – but its worth it! 

Save calories all week to indulge on this on the weekend. I forgot to take pictures – so I borrowed a photo from a website called Chefs Tips – which had a photo of a cake that looked similar to ours. ENJOY!





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Such fun with our goat babies this year!


 We have been bottle feeding three goat kids this year – and they are now so tame that they follow us around like puppies! Such fun for the grandkids! And us too! Also three new baby kittens – no more than a week old – were put into the back of our mail lady’s truck -and so we adopted them – another wonderful experience for our eldest grandson. Of course our huge Central Asian Shepherd Smokey is not sure that she likes all the attention being given elsewhere so she does a lot of bonding ( pressing herself all over us) when the grandchildren are present.

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Rhubarb Strawberry Cake with Vanilla Ice cream!


 All throughout making this I kept thinking this is NOT going to work out – and then amazingly – it was perfect! So dont be put off by the stickiness and globby nature of the batter – it doesnt spread well, doesnt look like its enough – and when you sprinkle the topping on top it also looks as if it has not been properly mixed together. But the outcome is divine! Enjoy! Of course we do grow the rhubarb and strawberries – then I freeze them for use when not in season. Just mix the fresh strawberries with the cooked rhubarb.

strawberry rhubarb cobbler


2 cups chopped rhubarb

1 1/2 cups strawberries, hulled and sliced

2/3 cup granulated sugar

1/3 cup cornstarch

1 teaspoon orange zest

2 tsp lemon juice


For the cobbler crust:

1 cup of granulated sugar

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 cup cold butter

1 cup  buttermilk ( take regular or low fat milk and add two tbsp of apple cider vinegar to make buttermilk)

2 large eggs, lightly beaten

1 teaspoon vanilla extract


31/2 cup of flour

3/4 cup of sugar

1/4 cup of cold butter



1.  Preheat the oven to 350 degrees F. In a medium bowl, mix the rhubarb and the strawberries with the sugar, corn starch, and orange zest and cook until thickened. Let sit for 30 minutes to bring out the juices and add the lemon juice. Or if you have already cooked a larger amount rhubarb with cinnamon and sugar ( to taste) and frozen it – take it out, let it defrost and then mix 3-4 cups of the rhubarb and its liquid with 1.5 cups of cut strawberries folded into it. Taste for sweetness and if it needs more sugar add a half a cup. ( Sometimes when freezing some of the sweetness reduces).

2. In a separate medium bowl, whisk together sugar, flour, baking powder, cinnamon, and salt. Cut the butter in with a pastry blender or your hands. Combine until the mixture resembles coarse crumbs. Add in the milk, egg, and vanilla which you have combined, stir until just moistened. Don’t overmix.

3. Pour 2/3 of the batter into a lightly greased 13×9 baking dish and then pour the strawberries and rhubarb mixture over it.  Drop the rest of the batter on top of the fruit. It does not spread well ( I tried! Then realized it didn’t matter as it spreads out when baking)

4. Cut the butter into the topping flour and sugar mixture until it resembles bread crumbs. Then sprinkle the mixture over the cobbler topping. Bake for 45 – 50 minutes until cobbler crust is golden brown and fruit filling is bubbling and a cake tester comes out clean Serve with whipped cream or vanilla ice cream!




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