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.

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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!!


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Paradigm for Parity – Gender parity in pay and position by 2030


 I am proud to serve on the steering committee of a movement called Paradigm for Parity.

Here is a recent NYC article on the topic.

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Welcoming family from Basel Switzerland this week – such excitement!


We have been planning for months for the visit of my niece and her husband and children and this is the week! We have a family get together on Saturday and lots of fun planned for the days before.

I thought I would share the menu with you!


Cheese Quesadilla for most and corn dog for one who doesn’t like cheese!

I know that Cheese Quesadilla is simple to make – but the best ones I have had – add some butter to the pan and brown the outside of the flour tortilla while the cheese is melting inside and that gives the rich crunchy taste that I love! Try it instead of just heating the tortilla!

Corn dogs are so unhealthy but once or twice a year – why not?


Steak and fries – we have lots of meat eaters in our family – and these little ones need lots of protein as they never sit down for a second! Swimming, farm chores and projects around the farm mean lots of energy is spent so lots of food is eaten!

Haagen Daz Chocolate and Vanilla Icecream bars for dessert!

Snacks in the afternoon – fresh peaches and nectarines and plums – the garden is rich with these wonderful organic fresh fruits this year!

Pre Party Dinner on Friday

Roast Tomato Soup and fresh home made Challah ( yes I do make it!) followed by Roast Rosemary Chicken and Roasted Potatoes with Little Farm Salad – and a special salad of shaved yellow and green squash with lemon and olive oil – an experiment – hope it turns out ok!

Dessert is fruit salad and homemade pound cake – a grandchild favorite!

Here is the recipe for the Tomato Soup – Enjoy! ( The Roast chicken and potatoes recipes are in the Archives of former posts)


Roast Tomato Soup


·        3 pounds fresh tomatoes (about 4 cups, halved)

·        6 cloves garlic, peeled

·        2 small yellow onions, sliced

·        ¼ cup extra-virgin olive oil

·        Salt and freshly ground black pepper

·        3 cups vegetable stock

·        2 bay leaves

·        Handful of chopped fresh basil or cilantro (coriander) for garnish (optional)


1.       Preheat oven to 450F/230C.

2.       Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with ¼ cup of olive oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelized.

3.       Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into a large stock pot. Add 3 cups of the vegetable stock and bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third. Discard bay leaves.

4.       Use an immersion blender to puree the soup until smooth. Season to taste with salt and freshly ground black pepper. If freezing, let soup cool before transferring to freezer-safe containers

        Garnish in bowl with chopped fresh basil or cilantro.



Posted in Blog, Desserts, Little farm products, Raising Children, Recipes, Recipes to Make with Children, Soups, Vegetarian Mains | Tagged , , , , , , , , , , , | Leave a comment

Recently a friend asked us to post our wedding photos – brought back memories so many years ago!


 We are almost at 49 years of marriage – the big 50 coming up soon! Here are two pictures of that day. So young – I was just 19 and  my husband was 29. And we are still together! My father had died suddenly a few months before the wedding and you can see some of that sadness in my face – mixed with the wonder of being a bride.

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A gorgeous picture of our little family – all looking healthy and happy! Lucky us! And a great zucchini salad


 Summers are wonderful in California – actually any time of year is great! And here is a super summer salad – no need to cook – light and easy to make – enjoy! Also a great picture of my son and I and then another one of our immediate family looking happy and healthy!



  • ·        1 pound medium or small zucchini, preferably a mix of green and yellow
  • ·        Salt to taste
  • ·        3 tablespoons freshly squeezed lemon juice
  • ·        1 garlic clove, crushed
  • ·        3 tablespoons extra virgin olive oil
  • ·        2 tablespoons finely chopped parsley, mint, chives, dill or a combination



1. Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.

2.   Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.

3.   Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.


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Telacu Foundation had its annual gala and I am honored to serve on their advisory board


 What a star studded event it was! Hundreds of Telacu scholarship winners were on the stage and the tables were filled with luminaries from all over the State of California and elsewhere. And all of this is the brainchild and passion of David and Priscilla Lizarraga. It is an honor to serve on their advisory board – as their mission of finding worthy students and supporting them with money and mentoring is indeed my passion with the Larraine Segil Scholars. Here they are with their son David, the heir of the Telacu mission as well as a superb musician with many other talents to be sure. Of course I am accompanied by my husband Clive. What a FABULOUS evening down at LA LIVE. Priscilla developed and produced the whole event – and it was so professionally done that I suggested she take her skills to the academy awards! The evening was perfection!

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Our new Segil Urban Farm Fellow was appointed this last weekend – a wonderful celebration!


This is the time of year that the Segil Urban Farm Fellow is appointed through an endowment my husband and I have made to the Shalom Institute. What a fabulous camp it is and the environment with the market garden, animals, bees and more – some of which we taught and donated – thriving with young adults and all the children ( thousands) who attend the camp year round being exposed to nature and good values and how the two are intertwined.

Here we are with our family and in the lower photo with the counselors who tend the garden and animals, Ariel our special Segil Urban Farm Fellow, the Camp CEO Bill and Camp Director Joel ( and divine little one) with expert photographer Marsha capturing the shot with our family too. Happiness is this!

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