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June
Liberty, TX - June 24th - 26th
Faux Real trade Days

Livingston, TX - June 25th
Livingston Farmer's Market
Anniversary Park
(Behind the Whistle Stop Cafe)

Bryan, TX - June 25th - 26th
Texas Market Guide
Brazos County Expo

July
Canton, TX - June 30th - July 3rd
First Monday Trade Days
2 Locations
Don - Building 4000 - Booth 4255
Jo - Arbor 2 - Booth 207

Pearland, TX - July 2nd
Pearland Market Day
2320 Hatfield Rd
Pearland, TX

Centerville, TX - July 4th
Fun-tier Days
Downtown Courthouse Square
It's the beginning of another beautiful Texas summer. Out the window you can see the luscious brown sun scorched earth. In the morning you can watch the early bird burst into flame as he leaves the safety of his shade tree. It's really quite spectacular. It's during these lusty days of summer that a Texas boy and a girl's hearts turn towards things like air-conditioning, shade, and spf 100,000,000. So a cool bowl of Buckaroo Whizzer Pasta Salad might just be the ticket.
Of course, it's during this track of Texas summer frolic that I'm out looking for the perfect stove. Heck, at this point I'd just be happy with an old metal barrel and 2 sticks to rub together. Regardless, next week we'll have a NEW recipe. I've got a crockpot, Frydaddy, and a Texas shaped Waffle Maker. I can do ANYTHING!!!
The Kitchen Sink -
Buckaroo Whizzer Pasta Salad (Part Deux)
For the record:
If the above picture looks oddly familiar, I'd just like to say that this recipe is older, and I hadn't really got the picture taking thing down then. At some future reprinting I will get some better pictures of the process.
What You Need:
  • 2 lbs. - Small Pasta - I've used rotini, elbow, and bowties. Feel free to be creative. You'd be hard pressed to hurt it. For the record you can even use quinoa.
  • 1 1/2 - 2 cups - Cucumber (diced)
  • 1 1/2 - 2 cups - Radish (sliced thin or diced)
  • 1 1/2 - 2 cups - Celery (sliced thin or diced)
  • 2 med. - Tomatoes (diced and drained)
  • 3 - Bell Peppers (diced - I used the 3 color 3 pack of red, orange, and yellow)
  • 1 Lrg. - Red Onion (diced)
  • 2 jars - Buckaroo Whizzer® (drained)
  • 1/2 cup - Parmesan Cheese
  • 1/2 cup - Olive Oil
  • 1 - Lemon (juiced and zest 1/2 it's peel)
  • 8 stalks - Cilantro (chopped)
  • Generous Amounts of chopped Parsley, Rosemary, and Thyme - I use a "Roasting" pack I've found in the "fresh herbs" section of Walmart's Produce Department. It has worked perfectly for me.
  • Salt and Pepper to taste
What You Do:
Just a note...
This makes a LOT of pasta salad. If you want to scale this down I'd just divide all the ingredients in half. I'm giving you the full recipe because that's how I make it and I know the results.

1) Wash your dog. You thought I was going to say "wash your hands" didn't you? Well I didn't so nahhh! But really, you don't know where those things have been. Forget the dog and go wash your hands.

2) Cook your pasta, drain, and chill for at least 1/2 an hour. The colder the better.

3) Use a good knife and chop up everything that needs chopping and put in a bowl. If there's a chef version of "tennis elbow" you're probably about to get it.

4) Ok, you've chopped everything that needs chopping and drained everything that needs draining. Put everything but the pasta and parmesan cheese in bowl and add your lemon juice and lemon zest. Fold everything together.

5) Add EVERTHING to your pasta (including the parmesan cheese). Fold together until thoroughly combined. Salt and Pepper to taste.

6) I Like to cover the bowl and put the whole thing back in the fridge to rest for at least an hour before serving.
Asparagus!
For no real Reason