Ramona GirlFarmer

"American Dreamer" (1984) is a captivating romantic comedy that brilliantly blends suspense, humor, and a dash of fantasy. Starring the charismatic duo Jobeth Williams and Tom Conti, this film delivers a delightful heartwarming experience. Jobeth Williams shines as Cathy Palmer, a bored American housewife with a vivid imagination. Williams brings warmth, wit, and infectious enthusiasm to her role, making Cathy a relatable and endearing protagonist. Tom Conti, as the suave and dashing Alan McMann, complements Williams perfectly. Their on-screen chemistry drives the film’s romantic energy, making their adventures in Paris both believable and irresistible. The film’s plot is a twist on the mistaken identity trope. After winning a writing contest, Cathy is whisked away to Paris, where she is mistaken for her own fictional creation—a glamorous detective named Rebecca Ryan. What follows is a whirlwind of escapades involving espionage, intrigue, and romance. The script is cleverly written, keeping the audience guessing and laughing. At its core, "American Dreamer" is a celebration of self-discovery and the courage to break free from routine. It encourages viewers to embrace their dreams and take chances, no matter how improbable they may seem. The film’s blend of comedy, romance, and adventure makes it a feel-good classic that stands the test of time.

Shirley Valentine is a delightful, uplifting film made in 1989 that resonates with anyone seeking a fresh start or a rekindling of joy in everyday life. Starring Pauline Collins in a career-defining role, the movie follows Shirley, a middle-aged housewife from Liverpool, as she bravely steps outside her comfort zone and embarks on a spontaneous adventure to Greece. The film blends humor, warmth, and authentic emotion, making Shirley's transformation deeply relatable and inspiring. Collins’ heartfelt performance, combined with witty dialogue and beautiful scenery, creates a feel-good experience that leaves viewers smiling and reflecting on their own dreams. Shirley Valentine is a celebration of self-discovery and the courage to embrace new beginnings, leaving audiences with a lasting sense of hope and empowerment.

Heart and Souls, a heartwarming and imaginative 1993 comedy that effortlessly blends laughter, emotion, and a touch of the supernatural. Starring Robert Downey Jr. in a charming and nuanced performance, the film tells the story of a man who discovers he is the key to fulfilling the unfinished business of four lovable souls who have been with him since childhood. He is joined by a wonderful ensemble cast: Charles Grodin, Alfre Woodard, Kyra Sedgwick, and Tom Sizemore, each delivering memorable and heartfelt performances as the spirits seeking resolution. With an inventive premise and a perfect balance of humor and poignant moments, the movie explores themes of redemption, forgiveness, and the power of connection. The ensemble is delightful, each spirit bringing their own unique quirks and stories, making the journey both entertaining and profoundly moving. Elizabeth Shue is beautiful as his fiancé. Heart and Souls invites viewers to reflect on the importance of helping others and cherishing the bonds that shape our lives, leaving audiences uplifted and deeply touched by its conclusion.

I made corn chowder from the recipe at All Recipes https://www.allrecipes.com/recipe/86096/grandmas-corn-chowder/ I tweaked it a little bit, and it was delicious! Here's my changes: I used the whole rasher of bacon, the recipe called for 1/2 cup, ha! I cut it into 1/2" slices and sauté to just before crispy. The recipe says to drain, but there wasn't very much grease so I just added an onion, diced. I tried to chop the vegetables into corn sized pieces. I also cooked the potatoes in the microwave, cut them up and added to the bacon-onions. I didn't have any half and half, so I used 3 or 4 cups of milk (no water). One can of corn and two cans of creamed corn and simmered it. Salt and Pepper and boy, super yummy!

I found the best beef liver at the local farmers market in Ramona on Thursday evenings at the Ramona Grange. It comes from Flying F Ranch!  I grew some fantastic onions (Texas Sweet from Burpee). I like to add strips of bacon to my liver and onions and have gone back and forth on the type of bacon. I have used roasted pork belly, that came from the pork I raised (which is amazing) but admit that I really like store bought thicker bacon with liver and onions. Here is the recipe from the Simply Recipes Website: ( https://www.simplyrecipes.com/recipes/liver_and_onions/ )   Ingredients 1/2 to 1 cup all purpose flour 1/4 teaspoon paprika, or to taste 1/4 teaspoon ground dry mustard powder, or to taste 1/4 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste 1 1/4 pound calves liver (4 slices) 1 tablespoon bacon fat or lard, divided 2 yellow onions, thinly sliced   Method Combine the flour, paprika, mustard powder, salt, and black pepper, and spread out on a shallow plate. Dredge the liver slices in the seasoned flour until completely covered on both sides. Set aside. Heat a large cast iron skillet on medium high heat. Add a teaspoon of the lard. Sauté the onions until translucent, a couple of minutes. Remove onions from pan with a slotted spoon. Set aside onto a serving dish. Add the remaining 2 teaspoons of bacon fat or lard to the skillet. Working in batches, if necessary, add the liver slices. Fry until browned   on both sides, no more than 3 to 4 minutes on each side. Serve hot with sautéed onions     I have been using real lard for about a year now and it is tasty and I feel good knowing it is better health wise.  Here are the instructions for making your own lard using the instant pot.   This recipe has lots of details so click here and learn the whole shebang from the Traditional Cooking School, starting with pork fat, cooking, cooling, straining, and storing.   https://traditionalcookingschool.com/food-preparation/make-lard-instant-pot/     Thank you for reading this whole post, I appreciate it and love sharing the things I like!!

The Tale of a Loyal Great Pyrenees and Her Goat Herd On a quiet farm nestled along rolling green pastures, Jill, the noble Great Pyrenees, reigned as the steadfast protector of her beloved goat herd. At twelve years old, her snowy fur has begun to show hints of wisdom in silvery threads, but her spirit is as strong as ever. Jill's pretty brown eyes sparkled with intelligence and warmth, especially whenever a new batch of bleating kids arrived in the small barn.   Baby goats were Jill's favorite creatures on earth. She would nuzzle them gently, licking each tiny face and making sure not a single one wandered too far from her watchful gaze. The little ones, in turn, adored Jill, often curling up beside her in a tangle of soft ears and twitching tails. She seemed to know exactly when a kid felt lonely or scared, and she would offer her massive, comforting paw for reassurance.   Jill took her job seriously. No coyote, human, or stray dog dared challenge her. Whenever she sensed danger, she would stand tall and let out a thunderous bark, sending intruders running for the hills.   Despite her regal bearing, Jill was known for her "Grinchy Feet"—giant, fluffy paws that always seemed too furry for her legs. Those feet were perfect for digging, and Jill was one of the greatest digger the farm had ever seen. She could excavate cool hollows beneath shade trees on summer days, or chase after a wayward squirrel with impressive determination. There are more than a few tunnels around the barnyard that bore Jill's signature touch.   Through sun and snow, year after year, Jill remained the heart and soul of her goat herd. She kept a gentle eye on the young and old alike, always ready to defend, comfort, or dig a fresh hole for a friend. To the goats—and to everyone who knows her—Jill is more than a guardian. She is family.

Making homemade vanilla is super easy and tastes so much better than Imitation Vanilla Flavoring and costs less than most Pure Vanilla Extracts. Making homemade vanilla extract is a simple process involving just  two ingredients : vanilla beans and alcohol. The key to success is patience, as the mixture requires several months to infuse properly.  Ingredients & Supplies Vanilla Beans:  Use approximately 1 ounce (by weight) of Grade B "extraction" vanilla beans per 8 fluid ounces (1 cup) of alcohol. Grade B beans are ideal because they have a lower moisture content and are less expensive than Grade A "gourmet" beans. Madagascar vanilla beans provide the classic, rich vanilla flavor, while Tahitian beans offer a more floral note. Alcohol:  An 80-proof (40% alcohol by volume) spirit is recommended. Vodka is the most common choice as its neutral flavor allows the vanilla to shine through clearly. Bourbon, brandy, rum or spiced rum can also be used, adding complementary flavor notes to the extract. Glass Jar/Bottle:  Use a clean glass container with a tight-fitting lid that is tall enough to submerge the beans completely.  Instructions Prepare the beans: Split each vanilla bean in half lengthwise with a sharp knife or kitchen shears to expose the tiny seeds inside (vanilla caviar). This increases the surface area for extraction. If the beans are too long to fit in your jar, cut them into smaller pieces. Combine ingredients: Place the prepared vanilla beans into your clean glass jar. Pour the alcohol over the beans, ensuring they are fully submerged. Seal and shake: Secure the lid tightly and give the jar a good shake to mix the contents. Infuse: Store the jar in a cool, dark place, such as a pantry or cupboard, for at least three to six months.   Shake the jar occasionally  (about once a week) to help distribute the flavor. The extract will be darker and more flavorful the longer it infuses; many bakers recommend waiting 6-12 months for the best results.    Tips & Tricks Refill:  You can leave the beans in the jar indefinitely and top it off with more alcohol as you use the extract. This creates an "infinite" supply of vanilla, though you may need to add a fresh bean periodically after a year or so to maintain potency.   Gifting:  Homemade vanilla extract makes an excellent gift. Decant the finished product into smaller, decorative bottles and add a label with the date it was made.   Spent pods:  Don't throw away the used vanilla pods. You can dry them and place them in a jar of granulated sugar to make vanilla sugar.  (I borrowed the instructions from Vanilla Bean Kings; I made two batches, the first with Vodka and the second with Spiced Rum. Both are really good and I have enough vanilla to last for a long long time.) https://www.vanillabeankings.com/

I finally got over to Walter Anderson's, since the seeds I started are very weak and spindly. Unfortunately they didnt have very much to choose from, and the six packs or individual plants were $5.99! So, I bought more seeds and started them in the greenhouse when I got home. Cabbage, Cauliflower, Butternut and Acorn Squash, plus some beets... coming soon!

The pigs are raised here on the farm. They are fed very well (including garden vegetables, weeds, and goats milk). The processed with love and care, and extremely tasty! Rub Spice : Brown Sugar; Paprika (smoked if you got it); Onion Powder; Garlic Powder; Salt; Pepper; and a little Cayenne. Add 1/2 C Stock and 1/4 C Apple Juice onto a cookie sheet. Put the ribs on the cookie sheep, curved side down. Put into a pre-heated 300 degree oven. Bake for at least 2 hours. Grill on a BBQ with a little sauce, serve. Great if served with fresh grilled pineapple slices and extra BBQ sauce .

From Seed to Table: Cultivating and Enjoying Zucchini in Your Home Garden Zucchini, scientifically known as Cucurbita pepo , is a beloved summer squash, cherished by gardeners for its versatility, productivity, and ease of cultivation. Whether you are a seasoned horticulturist or a novice with a few seeds and a patch of sunny soil, zucchini offers an immensely rewarding gardening experience. This guide will journey through the fascinating lifecycle of zucchini, from planting and tending to harvesting and savoring, while weaving in helpful tips, fun facts, and culinary inspiration. Origins and Varieties Zucchini traces its roots back to Central and South America, where indigenous peoples cultivated various squash for centuries before European contact. The zucchini as we know it today, however, was bred in Italy in the late 19th century, hence its other common name, "courgette" (from the French word for squash). Italians developed zucchini for its tender flesh, mild flavor, and prolific yields. There are numerous varieties of zucchini, each with unique characteristics: · Black Beauty: A classic, dark-green cultivar known for its straight fruits and robust yield. · Costata Romanesco: An heirloom Italian variety with ribbed, pale green fruits and a delicate, nutty flavor. · Golden Zucchini: Distinguished by its vibrant yellow skin and slightly sweeter taste. · Round Zucchini: Globe-shaped fruits, ideal for stuffing and baking. · Eight Ball: A compact, round variety perfect for container gardening. Planning Your Zucchini Patch Zucchini is a warm-weather crop, thriving in full sunlight and well-draining soil. Before planting, choose a site that receives at least six to eight hours of direct sunlight per day. Prepare the soil by mixing in compost or well-rotted manure; zucchini is a heavy feeder and responds well to rich, fertile earth. If space is limited, zucchini can be grown in large containers or raised beds. Bush varieties are particularly well-suited to small gardens, while vining types can be trained up trellises to conserve space and reduce the risk of disease. Planting Zucchini Plant zucchini after all danger of frost has passed and soil temperatures are consistently above 60°F (16°C). Seeds can be sown directly into the ground, which tends to produce sturdier plants, or started indoors a few weeks before the last expected frost and transplanted once the weather warms. · Sow seeds about 1 inch deep, in hills or rows. Space hills about 3 feet apart, placing 2-3 seeds in each hill. If planting in rows, space seeds 2 feet apart, with rows 3-4 feet apart. Thin seedlings to the strongest plant per hill or per space. · For containers, select pots at least 18 inches wide and deep, with drainage holes. Zucchini germinates quickly, often sprouting within 5-7 days in warm soil. Care and Maintenance Zucchini is famously easy to grow, but a little care ensures optimal yields: · Watering: Zucchini plants require consistent moisture, especially during flowering and fruiting. Water at the base to keep leaves dry and reduce fungal disease. Aim for 1-2 inches of water per week, more during hot, dry spells. · Mulching: Mulch helps retain soil moisture and suppress weeds. Organic mulches like straw or grass clippings are ideal. · Fertilizing: A balanced, slow-release fertilizer applied at planting and again when the first fruits set will support vigorous growth. · Pollination: Zucchini produces male and female flowers. Bees and other pollinators are essential for fruit set. If pollinator activity is low, hand-pollination can be done by transferring pollen from male to female flowers with a small brush or cotton swab. · Weed Control: Keep the area around the plants weed-free to reduce competition for nutrients and water. Pest and Disease Management While generally hardy, zucchini can fall prey to certain pests and diseases: · Squash Bugs: These grayish-brown insects suck sap from leaves, causing them to wilt and die. Remove eggs from the underside of leaves and handpick adults. · Squash Vine Borers: Larvae that bore into stems, causing wilting. Use row covers early in the season and destroy any infested plants. · Powdery Mildew: A white, powdery fungus that appears in humid conditions. Space plants adequately and avoid overhead watering to minimize risk. · Cucumber Beetles: These yellow beetles with black spots or stripes can spread bacterial wilt. Use floating row covers and rotate crops annually. Companion planting can deter pests: nasturtiums, marigolds, and radishes planted nearby can help protect your zucchini crop. Harvesting Zucchini Zucchini grows rapidly once fruiting begins. Most varieties are best harvested when fruits are 6-8 inches long—at this stage, the flesh is tender, seeds are small, and flavor is at its peak. Oversized zucchini can become watery and tough, though these can still be used for baking (such as zucchini bread) or stuffed recipes. Check plants daily during peak production, as fruits can grow astonishingly fast. Use a sharp knife or pruners to cut zucchini from the plant, taking care not to damage the foliage. Extending the Harvest To keep zucchini producing through the summer: · Harvest regularly to encourage new fruiting. · Remove any overly mature fruits to redirect the plant's energy. · Side-dress with compost or fertilizer mid-season for continued vigor. Culinary Uses of Zucchini Zucchini is a culinary chameleon, blending seamlessly into a variety of dishes. Its mild flavor and moist texture make it a star in both savory and sweet recipes. · Fresh: Sliced raw in salads, spiralized into noodles ("zoodles"), or shaved into ribbons for carpaccio-style starters. · Cooked: Grilled, roasted, sautéed, or baked; zucchini is delicious stuffed, layered in casseroles like ratatouille, or simmered in soups and stews. · Baked Goods: Grated zucchini adds moisture and nutrition to breads, muffins, and cakes. · Preserved: Zucchini can be pickled, made into relishes, or dehydrated for long-term storage. Zucchini flowers, or blossoms, are also edible. They are considered a delicacy in many cuisines, often stuffed with cheese and herbs, then lightly battered and fried. Saving Seeds and End of Season At the end of the growing season, leave a few healthy fruits to fully mature on the vine if you wish to save seeds. Allow fruits to become large and hard—almost gourd-like—before harvesting. Scoop out the seeds, wash, and dry thoroughly before storing in a cool, dark place for next year’s planting. Clear away spent plants to prevent disease and prepare the soil for crop rotation the following year. Fun Facts and Tips · Zucchini is technically a fruit, not a vegetable, as it develops from the flowering part of the plant and contains seeds. · A single zucchini plant can produce several pounds of fruit during a single growing season. · National Zucchini Bread Day is celebrated on April 25th in the United States. · The world’s largest zucchini on record weighed over 65 pounds! · If you find yourself overwhelmed with zucchini, share with neighbors or get creative with recipes—zucchini can even be used in chocolate cake!   Growing zucchini in your home garden is a delightful and rewarding endeavor, suitable for gardeners of all experience levels. With just a bit of preparation and regular care, a handful of seeds can yield a summer’s worth of crisp, tender squash for your table. Whether grilled, baked, sautéed, or enjoyed raw, zucchini brings flavor and versatility to countless dishes. Embrace the abundance—and perhaps, the occasional zucchini overload—and let this generous plant enrich your garden and your kitchen all season long.

History, Significance, and Modern-Day Appeal (written with the help of AI)   Antique tractors, with their weathered paint and classic silhouettes, are more than just relics of a bygone era; they are enduring testaments to the innovation and spirit of early farming communities. Born in a time when agriculture was shifting from manual labor and animal power to mechanization, these early machines revolutionized the landscape of rural life. From the iconic steel-wheeled Fordsons of the 1920s to the graceful curves of the John Deere Model A and the robust Farmall series, each antique tractor tells a unique story woven into the very fabric of agricultural history. These machines did not just plow fields or haul loads; they symbolized progress, resilience, and the steady advance of technology across the countryside.   Collectors and enthusiasts are drawn to antique tractors for a variety of reasons—sentimental value, mechanical fascination, or simply an appreciation for industrial design. Many grew up on family farms where such tractors were the backbone of daily life, and restoring these machines is both a tribute to their heritage and a satisfying technical challenge. Beyond their mechanical intricacies, antique tractors possess an undeniable aesthetic appeal: the gleam of hand-polished brass, the bold insignias, and the solid, functional lines evoke a sense of nostalgia that is palpably different from modern equipment. Tractor shows and vintage plowing contests have sprung up around the world, offering a space where people can marvel at meticulously restored models, swap stories, and share expertise. These events are not merely exhibitions; they are living museums, preserving crucial elements of rural culture and craftsmanship for future generations.   Today, antique tractors bridge the gap between past and present, teaching us valuable lessons about sustainability, ingenuity, and the importance of preserving history. As farming equipment has evolved into high-tech, computerized marvels, the simplicity and ruggedness of antique models are more cherished than ever. Their presence in parades, museums, and rural festivals celebrates the ingenuity of earlier generations and inspires a sense of continuity within farming communities. Whether proudly displayed in a barn, chugging along at a local fair, or simply admired as a work of art, antique tractors remain enduring symbols of hard work, perseverance, and the enduring bond between people and the land.

When the Zucchini starts coming out of the garden at a good clip, I shred it and put about 8 cups into a gallon freezer zip lock bag. Freeze it, and when you thaw it, drain the water and it is perfect for zucchini bread. The following recipe comes from AllRecipes.com 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 tablespoon ground cinnamon or to taste 3 large eggs 1 cup vegetable oil 2 ¼ cups white sugar 3 teaspoons vanilla extract 2 cups shredded zucchini 1 cup chopped walnuts Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans. Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl. Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in shredded zucchini and chopped walnuts until well combined. Pour batter into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely. Enjoy!