The Larraine Segil Scholars Quarterly Dinner


 The LSS group met for dinner at The Little Farm – Each of these remarkable women impress me more every time we get together. And what gives me tremendous joy is that they have formed such a bonded group – caring about and for each other as much as I care about each of them.

The process starts again this month as we begin requesting applications from the Law school and Business School where I obtained my JD and MBA – and the LSS themselves start the interviews of the semi finalists and eventually the finalists – making THEIR selection of two women who will fit into the group and are worthy of the award. Exciting times for all of us.

LSS had so much good news to share – girl twins to be born in May, baby boy coming in August, new jobs, new house sales and purchases, and new ideas for exciting futures. Sadly one of our group suffered a death in the family – and all shared condolences. We laughed, we ate and drank and we shared. What could be better than that! I am so blessed to have these remarkable women in my life – thanks to all of you for braving a rainy night, tons of traffic and crazy drivers ( which is what happens when it rains in LA!).

The menu? I made Zucchini Soup Cranberry Chicken and Vegetable Rice, and an Almond Pear Tart along with Blondies. It was the start of the Persian New Year so we celebrated that with one of our members who is Persian and were so happy that she decided to spend the holiday evening with us! The Blondie recipe is below!


Blondies 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 (chopped walnuts and chocolate chips are equally tasty)


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. Make 9 large or 18 small blondies. 

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Zucchini Soup – Low Calorie — you will LOVE this!


This is a great low calorie soup – it fills me up and I love it! You will too!

Zucchini Soup


·        1/2 small onion, quartered

·        2 cloves garlic

·        3 medium zucchini, skin on cut in large chunks

·        32 oz Better than Bouillon chicken broth (or vegetable broth for vegetarian)

·        2 tbsp reduced fat sour cream or non-fat yogurt plain ( better – lower cals)

·        kosher salt and black pepper to taste

·        fresh grated parmesan cheese if desired for topping (optional)


 1.     Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.

2.Taste for salt and pepper and adjust to taste. Serve hot. Only 60 calories a cup! If you add parmesan on top – its about 100 calories more ( two Tbsp)


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Another recipe from Kraft Food and Family Magazine – using Kraft products – yummy!


 I love this shortcut strata using lots of good stuff – kale, chicken sausage ( they use turkey sausage – we prefer chicken) and more. I found it in the Kraft Food and Family Magazine.

Kale and Turkey Sausage Egg bake Strata


  • 1 pkg Stove top stuffing mix
  • 6.5 ounces of Oscar Mayer Natural Uncured Turkey Sausage sliced or you can use Chicken Sausage ( we prefer it)
  • 2 cups of tightly packed stemmed kale chopped
  • I red pepper chopped
  • 1 package of Kraft shredded mozzarella cheese with a touch of Philadelphia
  • 8 eggs
  • 1 quart of milk


  1.  Heat oven to 350 degrees
  2. Spread dry stuffing mix on bottom of a 13×9 baking dish
  3. Cut sausage into slices and spread on top
  4. Spread kale and pepper and cheese on top
  5. Whisk eggs and milk and pour over mixture
  6. Bake at 350 until a knife comes out clean
  7. Serve!

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Using Kraft Food Products from their Magazine – love their ideas – and their CEO Denise Morrison – a role model for all women executives!


 I get the monthly Kraft Food and Family magazine – and love it. There are tons of short cuts and great recipes. I made two of them just this week – my family was HAPPY!

I modified this one to add Peanut Butter pieces instead of Chocolate ( I am allergic to Chocolate) and left out the nuts – you can add either of those back in. YUM!

Cool Whip Peanut Butter Blondies – using all Kraft Products


  •  1 8 ounce Cool Whip Thawed
  • 1 yellow cake mix box
  • 1 egg
  • 1 package of Peanut Butter chips ( you can substitute Chocolate or Caramel)
  • 1 cup of chopped nuts ( I left them out as I don’t like nuts in cookies)


1.      Heat oven to 350 degrees

2.      Mix Cool whip with cake mix and egg until combined. The mixture will be stiff

3.      In a 13/9 inch pan, line it with foil so the sides stick up – then spray the foil with Pam

4.      Add the chips and nuts ( if you use them) to the mixture and mix gently.

5.      Spread the mixture into the pan

6.      Bake for 25-30 minutes until a toothpick comes out clean – let it cool completely then cut into squares and serve!

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Kids moving into a new house! Such fun!


 Our son and his family moved into a new house recently – so much fun and work! We all got involved – both sets of parents unpacked and drove kids back and forth to sports and more – so exciting for everyone!

And for those of you who have moved, it seems like the boxes go on forever – one has to be sure however that something ( or someone) very valuable is not thrown out with the garbage! Here is Noah having fun!


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A wonderful new organization called LOOK WHAT SHE DID!


I found out about this new non profit and immediately loved what they are doing! 

Look What She Did! tells stories of astonishing women, past and present. That’s their mission. What started as a backyard art project has grown into a multi-media 501 (c)(3) non-profit, producing original videos seen and shared by thousands of people, nationally and internationally. In their interviews, a storyteller speaks passionately about a woman who deserves to be a larger part of history– someone we need to know about, someone to talk about, someone to remember.

Look What She Did! is growing like wildfire. After developing a website to post videos in early 2016, the organization saw a viral result: their 3 minute videos were used in classrooms around the country, a fun and useful tool for educators to inspire students with unique stories about unsung powerhouse women; adults clicked on their videos from phones and social media, getting a shot of inspiration, taking a much-needed break from the news; and, and they were inundated with requests for more. The videos are easygoing, positive reminders of heroines who give us hope and faith in our own strength and abilities.

This summer the team will film more videos, interviewing women in Tech in Silicon Valley, women in Science in Berkeley, and women in the Arts throughout the Bay Area. As the library grows, Look What She Did! is expanding their audience and developing partnerships with schools, museums, and community groups. This non-profit is growing into a thriving, sustainable organization with national impact. A small company with a big vision.

Here is their website –  and if you wish, you can subscribe at and stay connected as new videos and stories are posted throughout the year.


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Chicken Herbs Capers and Blood Oranges – from Bryna!


 A young friend of ours was visiting the LIttle Farm and took home a bunch of blood oranges – she sent me this recipe, I tried it and it is terrific! Thank you Bryna!


Chicken with herbs, Blood Orange and Capers from GOOP – by BRYNA



1 whole chicken (about 3 ½ pounds), cut into 8 pieces

1 fresh bay leaf, torn

1 teaspoon rosemary leaves, chopped

1 heaped tablespoon thyme leaves, chopped

juice of 2 lemons

3 tablespoons olive oil

1 teaspoon kosher salt

cracked black pepper

2 organic lemons, thinly-sliced

2 organic blood oranges, thinly-sliced

1/3 cup white wine or rose

2 tablespoons capers

1 teaspoon agave nectar, optional


1. Place chicken pieces in a large glass bowl or baking dish and toss with bay leaf, chopped rosemary, chopped thyme, lemon juice, olive oil, 1 teaspoon salt, and about ½ teaspoon of cracked black pepper. Cover and marinate the chicken at room temperature for 1 hour.

2. Meanwhile, preheat the oven to 400°F.

3. Arrange the chicken in a large dutch oven or baking dish (choose one that holds everything fairly snugly in a single layer so all of the liquid doesn’t evaporate while it cooks), and pour over all of the marinade. Season each piece of chicken with a little more salt and pepper, then add the lemon and blood orange slices to the dish, tucking them in between and underneath the chicken. Add the wine to the dish and drizzle over a little more olive oil.

4. Place in the oven, uncovered, and cook for 1 hour 15 minutes, or until the skin and citrus are nicely browned and the chicken pieces are cooked through.


5. Remove the dish from the oven, and add capers and agave nectar (if desired), using a wooden spoon to mix in the capers and scrape up any lovely browned bits on the bottom of the pan.

And below a picture of the ‘harvest’ from that day – eggs ( quail, miniature chicken, Italian chicken), avocados, grapefruit, pomelos and blood and navel oranges. YUM!

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Goat babies -kids- tough for one little one who almost didn’t make it


 We were very busy this week with our goat mommy’s and their litter. Julia had two kids, and ignored both of them. Finally we got her interest up and helped her let them suckle. Then the next morning we found one of her goats lying almost dead. We revived him – miraculously – and have been bottle feeding him for a day until we got him back on his feet and with his mom. Then we had to teach her to let him suckle – his brother had already learned how. WHEW! What a few days! Precious little things.

And here I am with another little goat in her denim outfit to help with the cold weather. She is doing great!

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Its Kidding Time at The Little Farm – seriously – that is what it is called – 5 new baby goats


Yesterday 5 new baby goats were born at The Little Farm – two of them at midnight – and their mommy  Julia, didn’t want them so she kicked them, tried to stand on them – and so we had to take them away from her and then – over the next two hours until 2am – teach her how to be a mommy. Finally she accepted them – we had to do a lot of nasty stuff – eg rub the placenta all over them after I had held them for an hour to try to warm them up. It was one of the coldest nights of the year – 39 degrees – and they were of course born wet – and were shivering away – so we have made little coats for them  and dried them off, covered them up and then I held them until they stopped shaking. 
This morning Julia is being a better mom and allowing them to suck – and we are supplementing that with colostrum from the other goat Cami. WHEW what a job – but such cute little critters – here they are! And in about 6 weeks we will start making cheese again – once the babies are getting ALL the milk they need – and we start taking a little each day so that the goats’ milk production increases and there is enough for everyone! Happy time at the Little Farm – the miracle of  life.


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Chilaquiles – with Max’s mole sauce – OMG incredible!


 Chilaquiles are so delicious and with our farm manager’s Mole sauce truly divine. Here is the recipe:

Max’s Chilaquiles


  • FRESH corn tortillas cut into strips – one per person (you can take a short cut and use tortilla chips – even if they are stale!! And if you do – skip the frying part)
  • Olive oil
  • Mole ( see post on 2.27.2017)
  • 1/2 cup of queso blanco or mozzarella cheese – I have even used our home made feta!
  • Sour cream ( you could use non fat sour cream lightly thinned with a bit of milk – or the real thing – real whipping cream!)
  • A few chopped green onions for decoration ( optional)



  1. Fry the tortilla strips in olive oil until crisp 
  2. Lay them on a plate and pour the mole over them
  3. Sprinkle with cheese 
  4. Drizzle non fat sour cream on top and add green onions if preferred
  5. YUMMY!


Posted in Blog, Cheese, Family, Little farm products, Max Arteaga Recipes, Raising Children, Recipes, Recipes to Make with Children, Snacks | Tagged , , , , , , , , , , , , , , | Leave a comment