Made a visit to the Nike Store and look what I got!

I made a visit to the Nike Store and went a little crazy – that happens when you have grandchildren and see really really cute things. Look at the adorable Noah (right)  and Gabriel (left) in their new Nike Outfits – just perfect in every way! Yes I am besotted.

NOah and Gabe in their Nike Outfits 2 2014

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Just created a really simple lunch recipe which I wanted to share with you!

I love eggs – and lately books like GRAIN BRAIN have been lauding the benefit of eggs as great protein and NOT contributing to Cholesterol. Go figure – so many different points of view. So we feed our chickens flax seed so that their eggs are higher in Alpha Omega and enjoy every single mouthful!

In a very last minute lunch recipe, for a couple of hungry kids and husband who came in last minute to eat – I took some of our home made feta, added 4 hard boiled eggs – and some low fat mayo and chopped it all up – toasted some whole wheat bread – and there it was ! A feta egg mayo sandwich which was eaten up in record time! Accompanied by a light green salad with our home grown tomatoes – with freshly squeezed Meyer lemon juice – it was a wonderful high protein and filling meal pretty low in fat and not too bad in calories either!



And here is my beautiful daughter in law Donne on the right and my beautiful nieces, Shannon in the middle and Nina on the left. Their children are the center of my life – huge blessings – all 9 of them. How lucky we are!104


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Wonderful celebration of the 7 awardees of the Larraine Segil Scholarship – so proud of these women!

This week we held the inaugural lunch of the 7 Awardees of the scholarships that I have endowed through Southwestern School of Law and Pepperdine’s Graziadio School of Management PKE, Presidential Key Executive and EMBA programs.

I graduated from Pepperdine Graziadio School of Management PKE program with an MBA and from Southwestern School of Law with a JD many years ago – and set up these endowments when I sold my last business in 2007. The women who have earned these awards are stars in different ways – each of them has special attributes and have evidenced interest in Strategic Alliances and relationships of collaboration – another reason why they were chosen. They have formed their own linked-in group of support and encouragement and will be mentored by me for my lifetime. My mission is that their relationships and those with the two women each year who are added to the group in perpetuity, will outlast my lifetime as they pay it forward to each other and future generations of women in business and law.

I am also grateful to Debbie Leathers, Associate Dean of Southwestern and Kay Rosen Senior Advancement Officer of Pepperdine without whom this program could not have launched. They facilitated the promotion of the scholarships, screened the applications and selected the finalists who were presented to me for final selection. This process was arduous and took many months and effort by them and their staff. Thank you Kay and Debbie!

Here the winners are – from left to right:

  • Mehrnaz Hadian MD, JD Candidate Southwestern School of Law, Intensivist Staff Physician, Cedars-Sinai Medical Center,  Fellow of American College of Critical Care Medicine
  • Larraine Segil ( me!)
  • Paulette Pantoja PKE MBA Candidate, CEO BluFocus Inc
  • Linda LoRe PKE MBA Former CEO Giorgio of Beverly Hills, Former CEO Frederick’s of Hollywood, CEO of InJoy Global Inc
  • Phoebe Chang Ph.D, PKE MBA Candidate, Senior Scientist Lotus Clinical Research
  • Esme Williams MBA Candidate, COO, Master and Muse
  • Meredith Lierz JD Southwestern School of Law, MBA from Claremont Drucker School of Management ( a joint program with Southwestern School of Law) ( a star in the making…..)
  • Lauren Plunkett JD Candidate, Former Director of IT Enterprise Architecture, State of Colorado

Larraine Segil Awardees First Lunch Aug 12 2014
We plan to meet four times a year for lunch and will connect many times in between to ensure that the mutual support and encouragement grows.

Do join me in sending your congratulations to all of these fabulous women!

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Cooking with kids – what could be more fun! Some summer recipes for you and yours

Cooking with my grand kids is the best fun – and what I love to do most. The mess is truly irrelevant – teaching good healthy habits -like cleaning hands before cooking, wearing a clean apron, cleaning all utensils before using them, cleaning up while you are cooking so that there is no big mess when you are done – looking out for  hot surfaces, feeling the different textures of food, smelling and tasting new things – as well as measuring and getting the idea of what a tablespoon or a teaspoon or half or one third cup looks like. So much to be taught – collaboration and team work, sharing – a biggie for two year olds – and then the fun of a delicious meal or dish to be shared with the family. A very worthwhile experience – despite the practicality of answering the question’ what are we having for our meal today?’ – all little ones love the idea that they are HELPING!!!

Here is a really simple recipe to prepare with your kids.

Fig, Mint and Feta Cheese Salad

  • 4 ripe black and 4 ripe green figs (we grow our own – remember to have enough for tasting as little ones will need to munch while cooking!)
  • 3 cups of feta pieces crumbled ( we make our own from our goats milk – yum)
  • Four fresh mint leaves torn into small pieces
  • Balsamic Vinegar (1/4 cup) ( adjust to taste)
  • Olive oil ( 1/8 cup) ( adjust to taste)
  • Lemon Juice of one lemon ( no pits)


1. You cut the figs into four pieces each – set aside

2. Have the children crumble the feta  ( they will love to squish the pieces into smaller ones)

3. Show the kids how to measure the vinegar and oil into a bowl and cut the lemon, take out the pits and give them each a quarter to squeeze into the bowl. Then give them each a wooden spoon to stir the dressing.

4. Cut the stem out of the mint leaves and give to the children so that they can tear into small pieces.

5. Show the children how to gently add everything to a salad bowl, then spoon the dressing over it.

6. Lay out table mats in brightly colored designs with napkins to match – have each child lay his or her place.

7. Using some of the delightful high quality decorated plastic plates that are now so readily available, spoon some salad onto each child’s plate. Show them how beautiful food will taste better than food thrown on a plate. Then show them how to hold their knife/spoon and fork and eat slowly so as to appreciate the tastes, smells and beauty of freshly prepared natural and organic food!


Below some Little Farm little farm figs and home made feta….delicious!

Half and whole figsPicture of FETA made at little farm 2014

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A most delicious salad with Roasted Home Grown Cherry Tomatoes – isn’t summer great?

We have an abundance of tomatoes – too much really. Take a look. The baby tomatoes were for the salad for which I have the recipe below – and the large ones were for the tomato soup ( also described below). Same for the yellow tomatoes.IMG_6642 IMG_6644

So this morning I made yellow tomato soup ( roasting the yellow tomatoes first then adding vegetable stock and seasoning, bringing to a boil and blending), red roasted tomato soup (same idea) and also a roasted cherry tomato salad with fresh mint – all  grown at The Little Farm. Here are some of the zucchini, peppers, squash and cucumbers. I am experimenting with Zucchini Jam  ( along with Meyer lemons and fresh ginger all grown on the farm tomorrow )- and will share it with you if it works out! Little Farm produce 2014 Little Farm peppers and eggplant 2014With fresh corn from the farm and baby arugula salad with fresh ricotta from our goats milk – it was a a gourmet feast for lunch! ENJOY!

Roasted Cherry Tomato Salad with Mint


  • 6 cups of cherry tomatoes cut in half and enough to spread in one layer on a cookie pan
  • 1 tablespoon of olive oil
  • 1 teaspoon of sea salt or to taste
  • 4 shallots thinly sliced
  • Two cloves of garlic thinly sliced
  • A bunch of fresh mint leaves

Optional: sprinkle feta or ricotta onto the salad before serving


  1. Heat the oven to 450 degrees
  2. Spread the tomatoes onto a parchment lined cookie sheet
  3. Sprinkle the sliced onions and garlic over the layer
  4. Sprinkle the salt and drizzle the olive oil onto the tomatoes
  5. Place in the oven for about 30 minutes until slightly browned and caramelized
  6. Place in a bowl and snip some fresh mint into it and serve immediately with or without feta and ricotta

Recipes Cherry Tomatoes and Mint Salad July 2013


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Another happy year has passed and a birthday comes and goes – never felt better!

I love birthdays. Lots of friends and cake and health and family. What could be better! And here is our immediate family celebrating with lots of hugs and singing! How blessed I am !Larraine Clive James Donne Jack Jonah Noah Gabriel July 2014 Larraines Birthday 2


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Summer Fruit and Forbes Magazine – what do they have in common?

Forbes on line columnist Gay Gaddis ( also my good friend and the Governing Board Chair of The Committee of 200 (C200) – I am vice chair of the Governing Board) wrote a recent article that compared low hanging fruit in life to that in business. And so much more. Here is her article. Great job Gay!



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Pears and Rose Apples – delicious exotic fruits from The Little Farm

Its Pear Season! And delightful treats from our farm. We also grow Rose Apples – they taste divine – smell and taste like roses. Making pear jam is easy. It just takes time.

Pear Jam or Pear CompotePear Compote


  • 30 ripe pears
  • 4 cups of sugar
  • Juice of 1/2 lemon
  • Pectin (use the amount advised on the box – probably 2 boxes)


  • Peel and core pears, cut them into bite sized pieces, put in a 3 gallon pot and add sugar ( I add less than most recipes since our fruit is all tree ripened and deliciously sweet already) -
  • Simmer at a VERY low heat for as many hours as it takes to create a wonderful juice and soft pears
  • Serve either as pear compote with ice cream or bottle as dessert in the winter months.
  • Or you could take some of the mixture, add pectin, mash the pears and bottle as jam. YUM!

Rose Apples – here they are – a big pit inside but the flesh is divine! I also simmer them with very little sugar and a cup of water and use them as a compote too. Our crop is normally quite small so we use them for our own enjoyment or give a few bottles to friends.

Rose Apples

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Family togetherness – from all over the world

My son and his wife and children are spending time with my nephew and niece and their spouses and children and my sister and brother in law – a very special time. Here the grandchildren of our family from all over the world ages 2-11 years -at my sister’s home in London. They speak English, American, French, Swiss German and the language of all kids – cake, candy, Ipad’s, video games, sports, toys and movies. Kids are the same everywhere! Adorable!

Jack Jonah Noah Gabriel Jacob Ben Clara Natasha Theo 2 July 2014

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Sir Nicholas Winton saved children during the Holocaust – this video moved me to tears

A friend facebooked this video and I had to share it. Especially as we celebrate the freedom of summer and family.

Sir Nicholas Winton is a humanitarian who organized a rescue operation that saved the lives of 669 Jewish Czechoslovakian children from Nazi death camps, and brought them to the safety of Great Britain between the years 1938-1939.

After the war, his efforts remained unknown. But in 1988, Winton’s wife Grete found the scrapbook from 1939 with the complete list of children’s names and photos. This is a clip of a video where Sir Nicholas Winton is sitting in an audience of Jewish Czechoslovakian people whom he saved 50 years before. He has no idea who is sitting next to him.!batzvM

It moved me to tears. Let me know how it affected you.

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