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Hey Y’all,
It’s Alex’s here, you’re Ponytailed Purveyor of Particularly Tasty Goodies. I wanted to take a second to let everyone know that we are getting ready to do a price increase on mail order starting August 2nd 2021. We will be doing Specials as well as continuing the free shipping on orders of 6 or more goodies.

Thank you everyone for your business and support.

Alex Hamzy
We absolutely do wholesale. If you're looking to add something tasty to your Shops or Markets you can't go wrong with the Tasty Goodies from the WHH Ranch Company. We've been in continuous operation since Grandma Mindy Hamzy opened our doors in 1939. Our high quality and service are just what you need and you can even order online. Click the link below to head right to the Registration page to get started or visit our site to see what we’re all about.
You can also call M-F 9-4 CST (281) 432-7599
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Animal Husbandry and Oxygen Depletion…
These are the boys. On the left is Brad. We think at some point he may have been bitten by a radioactive giraffe. In the middle is the boy's cousin Vinny. Yes, the boys really do have a "Cousin Vinny." On the right is the artist formerly known as "Poodle-cakes." He's outgrown the title and prefers to just be called "Zach" now. He's entirely too mature to be called "Poodle-cakes." So you know, if you run into him and I do highly recommend looking him up (he's a hoot) please do make it a point to say "Hi Poodle-cakes."
Anyhow...
Zach was in maybe the 2nd grade when he came home with an odd look on his face. You have to understand that Zach has always had to work things out on his own and something was puzzling him big time. With Zach you always have to wait. Asking would only push back the clock until he was ready to spill his guts and let us in on the problem. The story finally came out at dinner...
Hovering over his meatloaf Zach unfurled a torrid story of how his teacher was apparently a dog breeder. A subject that she brought up in class. Somehow or another the word "breed" and the word "breathe" were confused and the rest is history. I don't think it ever once crossed his mind exactly how one would "breathe" dogs. Nope, what concerned him most was the fact that his teacher had strictly forbid any "breathing" in class and he wasn't real sure how he was going to pull that off.
There are moments raising children that you don't envy. Explaining this to our Zach was definitely in that category. What followed was an awkward explanation of how something had certainly been lost in translation, what had been lost in translation, and that he would absolutely be allowed to "breathe" in class. We did add that we were categorically on board with the teacher's no in class "breeding" policy.
The Kitchen Sink -
Buckaroo Whizzer Pasta Salad (Part Deux)
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.