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

Posted on May 3, 2017 by Grandma
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 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%. 
  • IF THE LATINO MARKET WERE A COUNTRY IT WOULD BE THE ELEVENTH LARGEST ECONOMY IN THE WORLD
  • 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 more.www.latinodonorcollaborative.org.

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!

Posted on April 24, 2017 by Grandma
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 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 –

Posted on April 18, 2017 by Grandma
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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!

Posted on April 15, 2017 by Grandma
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 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!

Posted on April 12, 2017 by Grandma
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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

Ingredients

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

1 1/2  cups milk 

1 box Betty Crocker™ SuperMoist™ yellow cake mix

2 cups grated carrots

2 teaspoons ground cinnamon

Pinch ground cloves

Pinch nutmeg

1 package (8 oz) cream cheese, softened

1/2 cup butter, softened

1 teaspoon vanilla

3 cups powdered sugar

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

 

Directions

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!

Posted on April 9, 2017 by Grandma
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 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!

Posted on April 7, 2017 by Grandma
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 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

INGREDIENTS:

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

TOPPING:

31/2 cup of flour

3/4 cup of sugar

1/4 cup of cold butter

 

DIRECTIONS:

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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The Larraine Segil Scholars Quarterly Dinner

Posted on April 5, 2017 by Grandma
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 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

Ingredients

  • 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)

Method

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!

Posted on April 1, 2017 by Grandma
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This is a great low calorie soup – it fills me up and I love it! You will too!

Zucchini Soup

Ingredients:

·        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)

 Directions;

 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!

Posted on March 30, 2017 by Grandma
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 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

Ingredients

  • 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

Directions

  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!

Posted on March 27, 2017 by Grandma
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 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

Ingredients:

  •  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)

Directions:

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!

Posted on March 20, 2017 by Grandma
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 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!

Posted on March 18, 2017 by Grandma
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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 –  http://lookwhatshedid.causevox.com/  and if you wish, you can subscribe at www.lookwhatshedid.com 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!

Posted on March 14, 2017 by Grandma
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 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!

ChickenwithHerbsCitrusandCapers

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

SERVES 4-6

Ingredients:

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

DIRECTIONS:

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

Posted on March 9, 2017 by Grandma
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 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

Posted on March 5, 2017 by Grandma
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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!

Posted on March 1, 2017 by Grandma
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 Chilaquiles are so delicious and with our farm manager’s Mole sauce truly divine. Here is the recipe:

Max’s Chilaquiles

Ingredients

  • 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)

 

Directions:

  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!

 

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Making Mole – the Mexican way – another of Max’s grandmother’s recipes

Posted on February 27, 2017 by Grandma
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Our farm manager Max had a wonderful grandmother – Florentina – and this is her recipe. Of course she made this decades ago in Mexico when there were no blenders, and so she ‘pureed’ by rubbing stones together with the mixture inside. Incredibly hard work – but for her family – worth every moment of effort! Max remembers her well – she passed when he was 12 –  and he shared this recipe with us.

Mole by Florentina

Ingredients:

  • 6 Ancho Chiles or Chilis Nuevo Mexico
  • Whole head of garlic
  • 1 tsp ground Cumin
  • Salt and Pepper to taste
  • 1 cup of pumpkin seeds ( roasted in a pan on medium heat until browned – be careful as they burn fast!)

Directions:

  1. Boil all ingredients except the seeds.
  2. Then puree it all together.
  3. Use as a sauce for enchiladas, or on chicken, meat or fish.

Below Nuevo Mexico chili on the left and Ancho Chilis on the right

 

 

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Max Arteaga Blue Cheese Pineapple Sauce -truly – its amazing!

Posted on February 24, 2017 by Grandma
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 Max Arteaga  Blue Cheese Pineapple Sauce  

Max is our farm manager  – and is an amazing cook, florist and handyman – and he and his family are friends since he has worked for us for 34 years. A beautiful story of success!

 Ingredients

  • One whole pineapple ( peeled and cored)
  • 1 cup of pumpkin seeds – roasted in a pan for 10 mins medium heat watch it ALL the time as these can burn
  • 1/2 lb of Blue Cheese
  • 2 cloves garlic
  • Sliced sweet white onion
  • Salt and pepper to taste

 Directions:

  1. Roast the pineapple pieces with the onion and garlic in the oven at 350 degrees for 45 minutes.
  2. Cool the mixture then blend it with the Blue Cheese and the Roasted Pumpkin seeds
  3. Use the sauce cold as a dip or hot over fish, chicken or meat ( even vegetables)

 I worked out the calories on this as I was concerned it would be high – and its 200 calories for a half a cup. Not too terrible.

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Our son, daughter in law, nephews and nieces in law all surprised us with something special!

Posted on February 20, 2017 by Grandma
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 Last night we were so touched and moved by a wonderful surprise – dinner with the family – our son and daughter in law, nephews and one of their wives – and two surprises! How blessed are we to have such loving family. THANK YOU ALL!

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