Monday, March 11, 2024

Milliron Monday: Letters Home Sept 27 1960

    

Abbott "Pete" Smith D.V.M.:  June 16, 1938 - February 22, 2010
Virginia Joyann "Jody" Haley Smith: April 2, 1938 - May 9, 2021
Welcome to Milliron Monday where every Monday we celebrate the legacy of Milliron Farm and Clinic, Dr. Pete and Jody Smith. 

"These 'rough, tough' westerners have been known to drive down the road and shoot a couple of deer without leaving the pickup..."
― Jody Smith

Jody's letter home to Mansfield, Ohio. 

Route 1
Fort Collins, Colorado
Tuesday, September 27, 1960

Dear Mom, Dad, and Jessie,
    It was nice to talk to you the other evening - glad to hear that Aggie and Gary have a little girl too.
    Jessica visited Dr. Rumley today. She weighs 10 lbs. 14 oz. and is 24 1/2 inches long. Poor little baby - she had her first immunization which, needless to say, she didn't like. She had diphtheria, pertussis (whooping cough), and tetanus all combined in one shot. Fortunately, she has since forgiven her Mommy for subjecting her to such cruel tortures and was cooing and laughing (she laughed all of three times now!) this afternoon. 
    It'll certainly be great to see you next month, Dad. We haven't had a chance to check on deer season for sure but I hope it will coincide with your visit. There are literally hundreds of deer on Mr. Curry's ranch (where Les and Hope Rivers work) and since he (Mr. Curry) doesn't allow open hunting (saves it just for himself, his friends and his hired man) there should be some deer left even at the end of hunting season. These "rough, tough" westerners have been known to drive down the road and shoot a couple of deer without leaving the pickup, so don't worry about having to ride horseback or walk all day just to get a deer. 
Love, 
Jody
     
Previous Letters Home: 

Friday, March 8, 2024

An Interview with Ohio Author Pam Croft

 

From Lancaster, Ohio, welcome author Pam Croft. Pam is the author of Give a Little Bit: When Are You Coming Back? a story about Mr. Fred Hillman, the founder of Lancaster Sales. Pam writes, “I worked for Mr. Hillman for 23 years. He was a holocaust survivor and was a very beautiful man, but rough at times. He taught me so much and I helped take care of him as he aged. In the book, I give insight into what happened to Mr. Hillman’s stores after he passed away. I truly want people to know how amazing he was. Writing the book helped me heal after his death.”

Welcome, Pam!

GM: What is the premise for your book?

PC: The premise for my book is trying to let people know that what they believe to be true isn't always true when it comes to a person or business.

GM: What would you like readers to take away from your book?
PC: I would like readers to know that Mr. Fred Hillman was truly an amazing person. I was lucky enough to have him in my life, learn from him and why his stores closed.

GM: Who is your favorite author?
PC: Stephen King. He can make you feel so calm then WHAM!

GM: What is your best advice for new authors?
PC: Let your heart help you with this. If you believe and feel a story, then write it. 

GM: What are you currently writing?
PC: I have written a children's book about life and working on the pictures. 

GM: What are you currently reading?
PC: Deana Martin’s Memories Are Made of This: Dean Martin Through His Daughter's Eyes.

GM: List five things your fans may not know about you...
PC:  I'm horrible at math and will panic - thank goodness for fingers; Hate to dress up; Love bakeries and candy stores; Will eat until I'm sick; I am donating to Ohio State university body donation program so future doctors can learn; I never run a dishwasher; Love to do dishes by myself. 

Connect with Pam…


Tuesday, March 5, 2024

The Shining Ball: A Short Story by Gary Flory

 

    All the kids were back in school and vacation time was over for most of the families, leaving the beach empty except for a few retired people. I just put new batteries in my metal detector and figured this would be a good time to hit the beach. The weather was nice, so we decided to take the picnic basket and blanket along to make a day of it. I knew of an isolated section of beach where no one walked and there weren’t many houses close by. That might be the perfect place to find some washed-up treasures. We drove up to an old parking lot. Much of it was covered in sand and wasn’t used much. We grabbed our stuff and started walking along the beach. Cath had a sack and picked up some nice shells along the shore, while I found an occasional coin, but no Spanish gold coins.

    After walking a couple of miles, we came upon an old dock. It seemed like a good place to stop and have a picnic. Laying our blanket on the dock, we sat down and started unpacking our lunch. Nothing real fancy, smoked turkey sandwiches, macaroni salad and some barbecue chips, topped off with iced tea. Everything always seems to taste better when you eat it outside, especially when you can hear the ocean lapping the shore. We could see a ship about a mile out. It was a great afternoon to just lay back and feel the ocean breeze against your face - zzzzzzz before we realized it, we were both asleep. For the next hour, the only thing we got was a tan. A seagull flew by making a squawk, waking us up. I told Cath that I wanted to check around the dock before we started back. The tide had gone out, leaving the water less than waist deep.
    I searched along the side first but found nothing. Just when I started around the end of the dock, the detector started to light up. 
    “Maybe it’s the buried treasure you've been looking for,” Cath said. The tide was starting to turn, and the water was getting deeper. That’s when I began thinking about sharks. 
    “If you see anything swimming, let me know. I can feel something with my foot, but it feels like wood. I’m going to try and dig it out.” 
    So, I sat the detector on the dock and bent down into the water to search with my hand. Cath happened to notice a small stick lying there and picked it up. Leaning over the dock, she rubbed it against my legs, which were underwater. I think I jumped straight up out of the water; I just knew it was a shark! She was rolling in laughter. 
    “DARN YOU! You scared me to death!”
    She could hardly get her breath...sorry.
    With the water up to my chest, I went down to the bottom and started to loosen the small wooden box, came up for air... almost had it. The second time down I was able to pull it loose and bring it to the surface, laying it on the dock. The sun was starting to go down and I wanted to get out of the water, so I said, "Let’s just take it with us and head back." By the time we reached the car it was almost dark. On the drive home, we speculated about what could be in the box, if anything. While Cath was fixing dinner, I sat at the table wiping ocean residue and seaweed off the box. 
    “Look at this, there was a row of small symbols on the lid.” 
    “What do they mean?” 
    “I don’t know, I’ve never seen anything like it. There’s no keyhole, not sure how it opens. Maybe the symbols are the key.”
    We ate dinner and talked some more about how to get the box open. 
    “Well, let's sleep on it and see if we can figure it out in the morning.” 
    I woke up around 3 am to go to the bathroom and went back to bed. Once you let your brain start thinking, it’s almost impossible to go back to sleep. I got up and went downstairs. The box was still on the kitchen table, so I sat down to take a second look. What if the symbols were certain sounds, but what sounds? I tried humming different sounds but that didn’t work. Maybe the sounds had to be in perfect pitch - like a piano. I picked it up and sat it on the piano bench with me. I tried middle C.... nothing. Perhaps a black key. When I struck it, the first symbol lit up. Okay, now we were getting somewhere.
    “What are you doing?” came a voice directly behind me, scarring the heebie-jeebies out of me. Cath had come downstairs and was standing right behind me. 
    “I couldn’t sleep thinking about the box, so I came down to look at it again. Guess what, I found out what the symbols are for, music. Certain keys will light them up. So far, I found the first one, watch. It only stays lit for a couple of seconds.”
    It was trial and error going through the different keys until I found the right combination where all of them lit at the same time. When that happened the box slowly opened, emitting a bright yellow orb ball. It was so bright it lit the whole room. We both stepped back several steps not knowing what to expect. There was also a low humming tone coming from it. Opening the lid somehow turned on the light. It was so bright it was hard to look at. Were the light rays harmful in any way? They didn’t seem to be, we almost felt a heavy peace come over us. What was it? What was it used for, good or evil? Cath said, “Maybe we should take it to the scientists in Myrtle Beach, they might know.” 
    “Okay.” 
    As I started to close the lid, my hand slipped off, momentarily touching the orb. Instantly a bolt of energy surged through my body, knocking me to the floor. 
    “Are you alright?" 
    “I…I think so.”
    I stood up, but I knew something was different. 
    “Hand me that book on the table.” It was Gone with the Wind. I turned the pages as fast as I could, going through each page until I reached the end. It took less than three minutes, and I knew every word from memory. I could tell you the tenth word on page 81. 
    Cath said, “What just happened?” 
    “Hand me another book, and another one.” As quickly as I could turn the page, I could remember every word. 
    “Can you imagine how this could change things?” 
    “Well, let’s let the experts look at it.” We drove over to the science building where some of the top science professors in the country worked. As they gathered around the box, I used the special tones to open it. I could tell they were amazed on that point alone. As the lid opened, the bright yellow light filled the room, and it began to hum. The scientists stepped back, just like we did. I didn’t tell them what happened when I touched it. You could tell their minds were racing to try to come up with some kind of explanation of what it was. They asked if they could test the material. I showed them a piece of the box that fell out when I opened it for the first time. They took it to their lab and ran many tests. After a couple of hours, they came back into the room. 
    “Where did you find this?” I wasn’t ready to answer that question just yet. 
    “Why, what did you find out?” 
    "We ran a number of tests on the small piece, and it is not like any known element on earth. It is at least twice as hard as a diamond. Our machine couldn’t register any higher. There is nothing like it. We think the military will be very interested in this, so we gave them a call and they are on their way over." The scientists walked back to the lab to do more testing. I whispered to Cath, "Get the car and have my door open. Leave the car running and have it facing the exit. Call me when you’re ready." She nodded and headed out the door. Minutes later my phone rang, and it was her.
    I quickly closed the box and ran for the door. The security guard wasn’t sure what was going on, but he yelled for me to stop. I didn’t miss a beat, out the door I ran with the box and jumped in the car. 
    “GO, GO!” and Cath hit the gas. As we were leaving the parking lot, two black unmarked cars were pulling in. “Whatever happens, we can’t let this be found. This could change everything, either for the good or bad. Head for the beach, we’re going to put it back where we found it.”
    As she pulled into the parking lot, I grabbed the flashlight and took off running down the beach to the dock. I quickly hollowed out a place in the sand, placed the box into the hole, and covered it.
    On the way home Cath asked, “Do you think they will be waiting for us at home? They don’t even know who we are, and if they would happen to show up, we would just say, ‘What box?’”
    When we got home, no one was waiting for us. I noticed the books I looked at were still on the table. Funny, I could no longer remember the tenth word on page 81. I couldn’t remember any of the pages, only the story in general. The effects must have worn off, but I know where to find it if I ever feel the need.


 


Monday, March 4, 2024

Milliron Monday: Letters Home Sept 19 1960

    

Abbott "Pete" Smith D.V.M.:  June 16, 1938 - February 22, 2010
Virginia Joyann "Jody" Haley Smith: April 2, 1938 - May 9, 2021
Welcome to Milliron Monday where every Monday we celebrate the legacy of Milliron Farm and Clinic, Dr. Pete and Jody Smith. 

"Jessica attended a horse sale Saturday evening and slept through all the auctioneering, yelling, horses kicking, neighing, etc."
― Jody Smith

Jody's letter home to Mansfield, Ohio. 

Route 1
Fort Collins, Colorado
Monday, September 19, 1960

Dear Mom, Dad, and Jessie,
    Thanks so much for sending the pictures. I kept one of each and sent two to the McArthurs' and one to Pete's folks. I surely hope you didn't have them all made up into prints since slides of most of them should be quite sufficient - of course, I very much appreciate the prints of Jessica. 
    Thanks also for the back supporter and spoons, and for the two sleeping garments. They certainly come in handy - one cold evening we had to make a quick trip up to Les and Hope's to return their pickup, so I bundled Jessica in the little sleeping bag and she was warm and snug the whole way.
    Jessica attended a horse sale Saturday evening and slept through all the auctioneering, yelling, horses kicking, neighing, etc. She's now eating squash along with her carrots, cereal, and milk.
    Pete, Jessica and I went for a nice cart ride around the experiment farm yesterday afternoon. She stayed awake a little while but then fell asleep as per usual.
    We got a nice anniversary card from Aggie, Gary, and Gary Franklin. Hope she's had her baby by now and that both are all right.
Love, 
Jody
P.S. Haven't received any stationery, yet.
     
Previous Letters Home: 

~  ~ 

  
Through captivating, powerful, and emotional anecdotes, we celebrate the life of Dr. Abbott P. Smith. His biography takes the reader from smiles to laughter to empathy and tears. Dr. Smith gave us compelling lessons learned from animals; the role animals play in the human condition, the joy of loving an animal, and the awe of their spirituality. A tender and profound look into the life of a skilled veterinarian.

Sunday, March 3, 2024

This Week @ Monday Creek: Local Honey & Soap

Salt Creek Honey, Millfield, Ohio; A shout-out to the great people 
@ Hocking Hills Tourism; my AQHA pocketknife (needs sharpened)

March greetings!

Are we happy it's March? Yes! Do we like the wild swings in the temperature? No! Are we ready for daylight savings time? No! But we’re happy it’s March! Yeah!

It is fun to showcase other small businesses in my area. I like trying locally sourced products and sharing them with you. Recently, I stopped by the New Leaf Market on the Public Square in Nelsonville. They carry local wares and my favorite, Salt Creek Honey from Millfield. I purchased a bottle last week and it is already half empty (!). It is so good and highly recommended.

Last year, my friends and I went to the annual Gifts that Give Back (gtgb) annual Vendor’s Market at the Poston Manor and Event Barn. I purchased a box of handmade soaps from Zion Creek Farm. From Thornville, Zion Creek has a luxurious soap for everyone! My box contained the Queen of Hearts (notes of raspberry, blackberry, and fresh strawberries), Lavender Lux, Perfectly Pear, and Citrus Twist. Queen of Hearts is my favorite, it has a very-berry scent. Zion Creek has an Etsy page with all of their delightful handmade items.

Meanwhile at Monday Creek, we are working on several new titles including Bandit Lost in the West by J.A. Hall; Achim’s Pocket by Todd Linder; Pudgy Possum in a Pickle by Kathy S. Elasky; Young Voices from a Small Town edited by Kathy Trace; and a new title by Mark M. Dean (but I can’t tell you the title because it’s top secret for now).

One of my current projects is Garage Band (working title), a fiction-based-on-fact novel about The Truants, a garage band from Jackson, Ohio. The writing went quickly for several months, now I am rewriting and terrified that an important chapter was erased due to an unexpected power outage. I need to find momentum to write the chapter again (ugh). It is the perils of living in a forested area where high winds race through the valley, creating a wind tunnel, killing powerlines.

All is well. Don't forget to move your clocks forward Sunday, March 10.



Friday, March 1, 2024

The Range Rider: An Interview with Jill Bosich

 

by Gina McKnight
Archived from the February 2024 issue of Florida Equine Athlete
No duplication without permission,

A combination of horses, range living, and creative cooking is all it took to pique my interest in Jill Bosich, better known as The Range Rider and Culinary Cowgirl. From California USA, Jill is an expert chef and horsewoman. She is also the author of Tamales Unwrapped! A Comprehensive Guide to Making Tamales from Scratch. A fascinating cowgirl, welcome Jill!

GM: What an amazing story you live! So much to talk about, but first, tell us about Cooper, your horse... is Cooper your first horse? 

JB: Thank you so much! It’s a pleasure to be able to connect with you and your audience! Cooper is my first personal horse and I feel so absolutely blessed to have him. Although I don’t have another horse that I’ve ever owned personally to compare him to, I have to say he is definitely my heart horse. I’ve ridden so many horses over the years and have a definite favorites for various reasons, but there’s something about having your own horse and the bond that is forged that is almost hard to put into words. Cooper is a 15.2 hand quarter horse, he’s a bay and when he is shedding out in the spring, gets the most beautiful dark brown dapples. Disposition wise, he is such a hambone! His personality is so animated, he greets me every time he sees me pull up in my truck to the barn and gives me the biggest whinny! It melts my heart every time.

GM: Roping, riding, and spending time on the range must be magical. What do you enjoy the most about living the cowgirl lifestyle?

JB: I feel so blessed to be able to have experienced riding on the open range and working cattle, learning horsemanship, and learning to appreciate the ranching and farming lifestyle. As a professional chef I have always had a soft spot in my heart for those who produce and grow our food, so to be able to work on a cattle ranch for a number of years, it has really been a full circle experience to understand what it takes to really put food on our tables. The truth of the matter is, I’m completely a city girl who dove head first into this lifestyle to fully embrace what it is to raise our food. Part of that was to learn to rope and believe me I was horrible when I first started. But to get the technical skill under your belt as part of my horsemanship has been such a personal challenge and something I feel so grateful to have learned as a true skill.

GM:  I love your title "Culinary Cowgirl"! How do horses and living the ranch life inspire your creativity in the kitchen?
JB: This is such a great question and I’ve always endeavored to be able to blend both sides of my life together which is why I say I wear two hats and ride 2 ranges! For many years I worked as a chef instructor in several culinary programs at various colleges and universities nationwide and on my summer breaks would have the chance to slip into the cowgirl life and switch my chef hat for a cowboy hat. It wasn’t just to be able to wear the gear, although I love it so much, it’s to really appreciate the western way of life and to embrace the customs and culture that is so unique to it. And being a chef, I just felt it was super important to know where our food comes from, and more than that, make relationships with those who work to provide what goes on to our tables. I’m so inspired when I have the chance to visit farmers markets and indulge in the seasonality and my cooking is completely driven by what is abundant and available that time of year. As far as proteins go in the winter time, I will choose cuts of meat which require low and slow methods of cookery, generating beautiful braises and stews out of secondary cuts which might be tougher and require a longer cooking time. Those are the sorts of dishes that warm you from the inside on days that are super cold and you need to break the chill. Conversely in the summer it’s wonderful to have menus built around foods that can be grilled, cooked outdoors and so forth to make the most of those long daylight hours.

GM: As an award-winning working Chef, how do you combine ranch life with your professional career?
JB: One of the ways I maintain a connection between both my chef life and the ranching and farming lifestyle is to really double down into my social media platforms where I am connecting with consumers on a daily basis. Use those platforms to bring tons of awareness to perhaps individual farmers or ranchers, or just things within that agricultural life which help to inform or educate those who might not be so intrinsically connected to the people responsible before growing their food and fiber. My website is also full of a great deal of blog material where I feature stories on farmers and ranchers in addition to recipes using many of their products and blending that with my professional chef expertise to create dishes which celebrate not only flavors of a season but the foods coming from various regional locations around the United States.

GM: You share a lot of delectable recipes on your website. I am not a good cook (my husband calls me a bottom-chef). Can you recommend a good recipe to impress my family and friends?
JB: One of the hallmark ideals I tried to embrace when I’m writing a recipe is to consider the end user, that they might have very minimal experience yet I’m challenging them to make what could be considered a complicated dish. I endeavor to write the recipes so they are very instructional, descriptive and approachable. I would recommend The Runza style arm roast which features beef from the Robinson Ranch in Nebraska, I had the chance to work with them and use their beautiful beef to make a crock pot dish which after cooking for several hours results in the most delicious roast beef that is fantastic on its own or incredible in the sandwich recipe that I have built around it. Something like that would be so delicious with a batch of homemade buttered mashed potatoes.

GM: You've traveled around the world, embracing many cultures and have cooked in many kitchens. Where in the world is your favorite place to be?
JB: This is such an interesting question about my professional background because I have had the chance to cook and compete in kitchens all over the world. From Europe to Central America I have to say after traveling so much throughout my career, now in my adulthood I truly am so fascinated by getting to know our own beautiful 50 states. One of my most favorite places to be is in either Montana or Wyoming, they are both so gorgeous and rugged it’s hard to take it all in sometimes!

GM: What does horsemanship mean to you?
JB: What does horsemanship mean to me is such an interesting question because I honestly feel that it’s a mindset and a practice which is constantly evolving and perfecting. Much like my culinary craft, there is always something to learn and always someone to teach you another way of doing something so fascinating. Horsemanship to me is ultimately taking total responsibility for your animal and doing everything right by your animal to ensure their comfort, safety and wellness. Honest and honorable practice. I always keep myself in the mindset of a student where I’m constantly trying to learn and improve my skills to either ride more correct, or even the smallest hint or tip to provide a wholesome and safe environment for my horse so he’s feeling good and wants to be his own personal best. There’s so much to giving respect to the animal and really honoring them as a partner and working together to achieve incredible progress as a team. I’ve asked the horses that I’ve ridden over the years to cover some incredible ground, ride some tough country, and how they take care of me I truly believe is because of how I take care of them.

GM: List five things your fans may not know about you...
JB: This is a fun question and I’ll start with probably the most obvious but you wouldn’t know unless you knew me in person but for starters I am 6 foot 1 and pretty tall for a woman! Secondly, totally a girly girl and love all things makeup, Western fashion, and I try to keep my boot collection at a manageable level! Next even though I’m a professional chef I don’t really care for things like oysters, rabbit, frogs legs, quail, and other small animals like that where other people absolutely love to enjoy! So I will cook them perfectly but serve them promptly to someone else! Fourth, I’m not a big dessert person and most people think I’m a pastry chef because I own and operate a small bakery where I ship sweet treats, things like cakes and cookies all over the country! And lastly, if I could, when I’m not wearing cowboy boots, I’d probably live in flip flops.

Connect with Jill on social media



Black Bart's Bars

Jill: Consulting work for a family farm

Copper saddled up

Copper

Jill barrel racing on Copper

Jill in the saddle

Judging a competition with a competitor

Waiting at the corral to go work cattle


 

 


This Week @ Monday Creek: Flowers from Marsha

  Flowers from Marsha @ Monday Creek Consider the lilies of the field, how they grow; they toil not, neither do they spin: And yet I say unt...

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