More great things happening – life is so exciting! How blessed I am to be healthy and loved too – and able to spread the goodness around


My dear friend and social media guru Fay Feeney wrote a great article and gave me a platform to mention some governance views in it. Thank you Fay!

Here it is  – do pass it on if there are Board of Director topics in it that interest you – one of the most enjoyable non-profit positions that I hold,  is as a member of the Board of the National Association of Corporate Directors for the Southern California Region ( including Nevada, Orange County, San Diego and Santa Barbara). Since I chair the Nominating and Governance committee, this role allows me to put thoughtful evaluation into considering substantive additions to our board – and we have just nominated and voted on two new members. Both are women of accomplishment from Los Angeles and Nevada – and we are thrilled to have them join our group. They will be mentioned in our next newsletter.

And in case you were pining for a recipe or two – keeping balance in my life is key at this time – here is a favorite one for summer parties and a good one to make with children. We grow many different kinds of berries – blackberries, blueberries and my very favorite, mulberries – which we grew in my home in South Africa as a child – and I used to keep silkworms who LOVE to eat the mulberry leaves and then spin away and come out as butterflies. The whole process of metamorphosis was magical to me as a little girl – indeed it still is now.




  • 2 pie crust
  • 3/4 cup of sugar
  • 3 TBSP Cornstarch
  • 1/4 tsp Salt
  • 1/2 tsp ground cinnamon
  • 4 cups of fresh mulberries ( you could use strawberries, or blueberries or blackberries -raspberries get mushy)


  1. Preheat oven to 425 degrees F
  2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over mulberries.
  3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
  4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

EASY PEASY! And SOOO delicious with Haagen Dazs Dulce de Leche ice cream ( DO NOT COUNT CALORIES – ENJOY!!)

Mulberry Pie whole






About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
This entry was posted in Blog, Desserts, Family, Recipes, Recipes to Make with Children, Women's Topics and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *