Archive for February, 2015

Saturday Seasonings: Crockpot Chicken Teriyaki

Well, today has been a bit more unproductive homework wise….and cleaning wise…I had all these plans but then my ADCD (Attention Deficit Cleaning Disorder) has been kicking in so BAD!!! Not to mention, my fast from yesterday left me hungry this morning, and so I’m hoping that won’t kill me tomorrow because I was happy to see that 152. Then the KU game came on, so I thought I’d write up this blog real quick in between practicing my recital and doing some actual cleaning!!

Ok, I found this recipe on pinterest (like I do a lot of recipes) and it sounded pretty good, so I thought I would try it. I, however, did change it around from the original. I’ll give you the way I made it and then the link to the actual recipe 🙂 K? K. Let’s get going 🙂

For this recipe I used:

16 oz of Daily Chef Boneless, skinless chicken breast

1 cup of Wild Oats Organic Chicken Broth

1/2 cup of Great Value Low Sodium Soy Sauce

1 tsp of ground ginger

1/2 cup of Teriyaki Sauce

4 Tbsp of dark brown sugar

and 1 green onion

First thing first, defrost that chicken 😛

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While the chicken is defrosting, mix together all your other ingredients together in a bowl, and then cut up your green onion into fine little pieces

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After the chicken is done defrosting, cut it up into little bit size pieces (and yes, that is a cutting board in the shape of Kansas…….. 😀 😛 )

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Next, put the chicken into your sauce. I let it sit for about 30 minutes (more like 27 ’cause I got impatient) in order to let it kind of marinade.

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Then into the crock pot it goes!!! Look at that yumminess!!! Here I let it cook for about 4 hours, it might have been a bit less. But really just cook it on low (or high depending on how much time you got) until the chicken is completely cooked.

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The picture is sideways, and some of the chicken is missing because I ate some. I put it on top of some rice, and boy was it GGGGOOOODDDDD!!!!

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However, don’t take my word for it. My roommates liked it as well!! My version of this recipe was (according to myfitnesspal) :

105 calories

2 grams of fat

(The sodium was EXTREMELY too high as I found so I probably won’t make it again for that factor unless I can figure out how to get that salt down). Sodium was 1803 mg

7 grams of carbs

no dietary fiber 😛

5 grams of sugar

and 16 grams of protein

That’s all I got for this week!! I will have quite a few recipes next week, so I won’t be able to probably go THIS in depth with them, but I hope you like them!! This really was good, but that sodium *shudder*………..

Have a great rest of the weekend and a good start to week! I’ll be seeing you when I see you 😀

~The Farmer’s Daughter

http://www.food.com/recipe/crock-pot-chicken-teriyaki-500510

Fitness Friday: Getting rid of the Belly Pooch (and beating the mind-tricks)

Ok, so let’s be honest–I’ve been slacking off on these 😛 School really has been quite insane and by insane I mean–my brain is about to explode. I have 2 huge papers which have writer’s block on both, a speech coming up at the end of March, my recital is in 2 weeks, and a huge giant financial project for my music business analysis class. So needless to say–February has been slightly stressful and I really didn’t know what to write about Fitness Friday wise. With that in mind I think I found something, so here it goes!

January and February haven’t been the best months for me “weight loss” wise. It took me up to February just to get down to 154, and it’s here that for the past 25 days I have been stuck at. Yesterday and today, I was surprised to find myself down into 153, but that’s not really what I want to talk about. 😛

Since January, I have been doing Shaun T’s Rockin’ Body because 1) needed to let my body have a break from all the INSANITY!!! and 2) because I had plateaued tone wise. Nothing was happening, those pooch and love-handles weren’t going away, and I figured that I needed to try some thing different for muscle confusion. And it’s been going great! I have lost about an inch–but here’s where things get sticky for me.

With everything that has been going on, I think I have under-lying stress (stress that I’m not admitting is there), and I think it’s starting to play mind-tricks on me. That lower belly pooch has always been a huge problem for me. I’ve taken all the “body type” tests, listened to all the tips and tricks, and I’ve come to the decision that THAT is the spot where all my weight sits. And by jove, it has to be the spot that is the HARDEST to lose. (YAY ME!!!!!) And here’s where the mind-trick is coming in…I beginning to look in the mirror and see myself, but I don’t see the girl that has lost 63 pounds–I’m still that girl that “fat” girl!

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 Me, I’m the person that wants results NOW!! I’ve only been on this journey for 3 years and I’m still not to where I want to be (close and getting there) but still not there. I’m not a patient person, and when I don’t see results I really do get discouraged and so in the words of me very wise mother, “don’t get discouraged as you work for another breakthrough. It will come when it’s ready.” It’s something to remember. I once heard that your body will hold it’s weight some times while the inches are being lost. Inches then the weight. It happened to me this summer, I was at a steady 186 and then right when I was about to leave for Denver (and ate hamburgers and stuff at the fair 😛 ) the weight started shed off after the inches went away.

Another thing that my wise mother has told me (she read it somewhere and I have too), that the lower belly pooch is controlled by the rest of the body, and so to lose it you have to work the whole body. You would think that with everything that I have done food wise, workout wise, etc–I would be as skinny as a twig XD — with this in mind, here’s what I’m going to do to get over this state that I am.

1) I’m going to let my body do what it needs to do.

If that means staying at the same weight while the inches go away–alright! I just have to keep reminding myself where I once at to where I am now.

2) Start running again, oh and adding weights

I stopped running because running on a treadmill does get really old, I started Insanity, and after a while it was hurting my knees. (The fact I was bored with it and started Insanity was the real reason though). I think that getting a good hard cardio workout will help, that and doing more with the 5 pound weights and resistance band I have, will help with that pooch too.

3) Reverse Crunches, Bicycles, and leg holds.

They explain themselves right? 😛

and

PLANK!!

There was a movement my last year of high school called “board”….or was it plank…but anyway, someone would yell it out and where ever you were you would lay on your stomach and “plank”. But these planks are the kind that are a total body workout! Since doing a 5 minute plank workout every other day, I have seen some changes–so I can contest that they do work.

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4) Shaun T’s Extra 5

They kill you in five 1 minute exercises, and are great little pushes when your dead tired from your workout.

and the last thing I’m going to focus on

5) not being afraid of oil and good fats

I’ve added unsalted butter, extra virgin olive oil, and coconut oil (especially coconut oil) into my diet. I also eat to be satisfied, not a certain amount of calories, but satisfied. I also eat with the amount of work I’ll be doing. So Mondays and Wednesdays I eat more (over 1000), Tuesdays and Thursdays just under 1000 and then Fridays are usually high (except now during Lent in which I am fasting) and then Saturday is slightly low. Sunday is what I call “Sunday Funday”, so I eat basically whatever I want but it amazingly stays really low. Satisfied not full. (oh, and I will also be adding fruit back into my eating plan like apples, and I’m not going to be afraid of having some sort of “sweet” when I crave it–even if it does drive me over on the calories 😛 ).

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We’ll see where things go from here!! What do you guys think? Am I on the right track? I think that this is the best thing for me right now. That’s what I got for the first Fitness Friday of the year! Until next time (tomorrow 😛 ), this is the Farmer’s Daughter!!!!

Forever Blue and Gold–Why I’m proud to be an FFA Alumni

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Many people might think that this blog is just all about weight loss and recipes…..kind of true, but I also want to make sure that I include the other life stuff that I promised. I changed my title to the “Farmer’s Daughter”, not because I like the ring it has, but because it’s also who I am. And even though I have a love for music and it’s what I’m getting my degrees in, I also have this massive love for farming and the things that go with it. And I feel that I’ll be able to help raise awareness in farming, 4-H, and FFA through my music. (Yes, I was also in 4-H, but that’s a WHOLE other post 😉 ).

I remember when I first came to Denver and I wore my FFA alumni shirt. People looked at me with strange looks and would ask, “what does that mean?” It struck me as odd, because I just assumed that everyone knew what FFA was, and that when they saw the gold and blue they understood what it meant. (……apparently not…..) So I would proudly tell them what it was, and then some would just nod their heads and say, “that’s nice.” And then some people would actually start laughing and tell me it sounded like a waste of time. (To which I would just say, “Well I’m proud of it,” and walk away–even though I would have liked to say some more things 😛 ). Everyone kind of does their own “why FFA is important”, so I figured with it being National FFA Week–I would give my reasons why FFA is important to me.

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In high school, being in FFA was probably more of the popular thing to do. (Oh the peer pressure of a small town school). But the fact that the Doniphan West FFA chapter was a force to contend with, it was more of a pride thing for us. We were the chapter that swept contests; all of us placing high in rankings, getting numerous awards, numerous members (including myself) received our State FFA Degrees, and a few of us even getting our American Degree. I remember that, our rival schools also became our rival chapters–we had to beat them, and they were always trying to beat us. We prided ourselves on the size of our chapter, and that, at one point, we were the 3rd (…or was it 5th) biggest chapter in the state of Kansas. Weird enough, could you believe how excited we got when our jackets finally came in! You’re like, “it’s a jacket.” No, no, no– it’s not just a jacket, it’s a statement. This jacket connects you to millions of other people nationwide, and it allows you to create memories. I personally have so many memories from every trip, CDE (Career Development Event), and convention that we went too. Especially D-West’s favorite– Hey Cow!

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We pride ourselves on those jackets. (We call them the money jackets, because we would always find money in the pockets when we weren’t expecting it. 😛 )

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My last year of the Kansas State FFA Convention at Kansas State University in Manhattan, Kansas

FFA does stand for Future Farmer’s of America, but it’s not an organization just for those kids who want to become production farmers when they grow up. FFA is great because it welcomes everyone, whether they want to be entrepreneurs, teachers, doctors, scientists, music business ( 😉 ), etc. Which means, that we aren’t just the “Future Farmers”, but FFA supplies America with our future veterinarians, biologists, artists, teachers, chemists, and whatever else our future generation puts their mind to do. FFA is there to provide a path of achievement for students through personal growth, leadership, and learning through the act of agricultural education.

Since the founding of FFA in 1928, each of the 50 states and 2 U.S. territories have chartered chapters within their borders. Millions of students have donned the Blue and Gold corduroy jackets, completed their degrees, and participated in thousands of contests and conventions. And it’s still doing the coolest thing ever: helping students grow.

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The 1st paragraph of the FFA Creed (had to memorize this and still remember most of it–but this is probably my favorite paragraph)!

While in FFA, I held 3 different officer positions, was able to place high at numerous CDE’s, was a member of the Kansas State Convention chorus (yeah that’s right. FFA has band and choir too!!! 😀 ), received my State Degree, and it has shaped me into the person I am today. It helped strengthen my love for agricultural–and though I know I’m not going directly into the field, I feel FFA (by encouraging music), I can still help the world of agricultural and farming through my music. This is where I grew up, it’s who I am, it’s in my blood, and as the saying goes, “you can take the girl out of the country, but you can’t take the country out of the girl”.

FFA teaches, through SAE’s (Supervised Agricultural Experience) and CDE’s, students about the agricultural world–when many of them would have never been exposed to it if they hadn’t been in the organization. FFA teaches leadership, responsibility, teamwork, dedication, management, record-keeping, organization, management, and other life skills that you’ll use in the future. Your FFA advisor becomes one of the most influential people in your life. I know personal that Mr. Schmitz (or Schmity as we loved to call him), pushed me in everything that I did. He expected me to do my best and to be up at the top–he wanted to see each one of us succeed, and I think that’s what makes him one of the best advisor’s in Kansas!!! And did I mention that FFA will provide you with life-long friends?

These things that I’ve mentioned are just the tip of the iceberg when it comes to this organization. It’s has such a deep and rich history, and I am so proud to be a part of this history–even if it was just for a short time and just a small part! Oh and another thing–one of the saddest things ever is the last time you get to wear that jacket. It’s just like the last game, play, concert, anything your senior year–the last time you get to wear that jacket is one of the saddest, and you realize how much you’re going to miss it!

This is FFA, and this is why I feel it’s important. Not only that, but FFA is here–

“To practice brotherhood, honor agricultural opportunities and responsibilities. And to develop those qualities of leadership which an FFA member should possess.”

And the last and most important thing that FFA members learn and take into the real world is stated in the FFA motto:

Learning to do

Doing to Learn,

Earning to Live,

Living to Serve

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Saturday’s Seasonings : Mac and Cheese and Homemade Peanut Butter

Well hello there all!!! Long time no see! It’s been awhile and I apologize for that, but with the holidays, getting back to school, and then hitting the ground running (literally), it’s been kind of hard to get on here and write. Plus I’ve been having some problems knowing what to write about because I don’t want to bore ya’ll to death with the same things over and over again. 😛 So I hope that this post isn’t boring or that it’s the same thing over again, because I really don’t want to do that. So please let me know if I am and you guys can also give me some ideas as to what you would like me to write about!

I only did about 2 different recipes this week, so this post will be kind of short.

This week made I made some macaroni and cheese with spinach–sounds weird but ssssoooo good!

All you do is make the macaroni (whole wheat) according to the box, add in the spinach (which I cut into little pieces), I actually didn’t have to drain it because I wanted the starchy water and there wasn’t much left in there after I let it finish cooking. Then add in some Velveeta 2% cheese (2 oz), a dollop of butter, and then some milk ( I used almond milk). Add a little bit of salt, pepper, basil, and a little bit of parsley and enjoy!!! 😀

Besides that, today I made homemade peanut butter. (SAY WHAT?!?!) Yeah, I did. I go through so much peanut butter in a week it’s not funny, and not to mention I switched to Jif Whipped Peanut Butter so I could lower the calories for the same amount (2 Tbsp) that you get with normal. However, with watching my sugar–even the whipped peanut butter has 2 grams of sugar for the 2 Tbsp (not bad…but with only 15 grams, I’m already going over MAJOR)!!!! Jif Whipped Peanut Butter is 140 calories for 2 Tbsp. Not to mention 12 grams of fat, 95 mg of sodium, 6 grams of carbs, 2 grams of fiber, 2 grams of sugar, and 5 grams of protein. My peanut butter has 102 calories for 2 Tbsp, 9 grams of fat, 1/2 tsp of sea salt so 27 mg of sodium , 4 grams of carbs, 1 g fiber, 1 gram sugar, and 4 grams of protein.

IMG_2248You’ll have to get used to the taste, but I actually like it! I did add a little water because I didn’t add any oil and I wanted to try to get the natural oils flowing. So I might have put a little too much in, but it’s a learning experience right?! 😛

Oh yes…it was definitely a learning experience. Don’t put water in 😛 so I’ll let you know how the next batch turns out if I make it again (I’ll probably give it one more shot).

Saturday’s Seasonings: All Chicken…and then a fish

It’s SATURDAY!!! You know what that means right?! That’s right! Saturday’s Seasonings!!

Made some great recipes this week, and unfortunately that scale didn’t budge off of its 153-154 plateau that it’s on. (Ggggrrrr). Not that I’m sad that I’m sad about it being in this area, but I was hoping to be down to 150 by today. However, I still enjoyed my Valentine’s Day splurging on homemade cherry mashes. 😛

Here we go–> FOOD!!!!

Ultimate Turkey Burger

1 tsp, Minced Garlic

½ tbsp. green onion

2 slices, 45 Calories & Delightful 100% Whole Wheat With Honey

1 tsp Mayo

1 tsp Ketchup

½ tsp Low Sodium Soy Sauce

1 lettuce leaf

2 oz, Extra Lean Ground Turkey (per patty)

1 American Cheese Slice

1 tomato slice

Preheat grill to medium to high heat. Combine turkey, garlic, soy sauce, and green onion together in a boil. Divide into patty. Put meat to grill and cook to desired taste. Then top with cheese and then put a top on the grill to let the cheese melt. Once melted, remove and build your sandwich.

I forgot to take a picture….but it was SO good!!!

 Super Cheesy Turkey (Ham) Omlete

2 eggs

½ oz mild cheddar cheese

1 oz smoked turkey breast or ham

Butter skillet, whisk the eggs, pour them into skillet, let them start to cook for a bit. While their cooking, dice up turkey (ham) and then add them to one side of the omlete and then top that with the cheese. Fold over and allow egg to cook until brown, and then flip allowing the other side to brown as well. Serve with 2 slices of bacon and a piece of toast

(Same with this one)

 Creamy Chicken Alfredo Pasta

½ cup frozen broccoli florets, chopped up

2 Tbsp. Classico Light Creamy Alfredo Sauce

2 oz. boneless skinless chicken breast

1 ½ oz. organic whole-wheat spaghetti

1 tsp. grated Parmesan cheese for topping

1/4 cup Chicken Broth

Cook chicken breast ahead of time

Cook pasta accordingly, cook and then drain

In medium saucepan, stir alfredo sauce, chicken broth, and bit by bit of the starchy water and get to simmering. Add the chicken and cook until warm. Add in the broccoli and cook another 2-3 minutes, and then top the pasta with the sauce. Top with seasonings

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Chicken Stir-Fry

½ cup frozen broccoli stir-fry

2 ½ oz. boneless, skinless chicken breast

1 Tbsp. chopped green onion

1 Tbsp. low sodium soy sauce

1/4 tsp. coconut oil

¼ cup Rice Selects Royal Blend

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 Pan-Seared Tilapia with spinach

1 tilapia fillet

1/3 cup baby spinach, chopped and sautéed

1 Tbsp. Dakota style sunflower seeds

¼ tsp. grated Parmesan cheese

¼ tsp. extra virgin coconut oil

½ tsp. butter

Sprinkle salt, pepper, and a bit of basil on the fish. Start to grill in coconut oil and then flip over.  Add a bit more basil and then top with a tad bit of Parmesan.

Sauté spinach in a tsp of unsalted butter. Sprinkle on a bit of salt and add sunflower seeds. Once the spinach has taken a darker color, put on plate and then top with a bit of Parmesan.

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I wasn’t sure how I would feel about the spinach or the tilapia without some other sort of thing to take away the fish taste. But this was actually a great combination! I loved it!!

All of these recipes I really liked and enjoyed, and I highly bet that I’ll be making them again in my future! So now you guys try them out and tell me what you think! Remember, these recipes I have down are for 1 person, so you might have to double or whatever to make more. Another disclaimer (I don’t always measure 😛 )

Have a good week guys!! I have plans to finally have a post on Wednesday, so we’ll see if school lets me 😛

 

Saturday’s Seasonings: Finding New Favorites

Hello there fellow followers!! It’s been quite the battle to get back down to 150 since the holidays happened. Been a month and then some, and I’m just starting to see that number on the scale fall again 😛

In my attempt to get my body back in proper working order, I’ve been working again to get my calories up higher and I’ve finally reached that goal. I want to start T25 again and actually finish it this time, but I’ll let my body continue to “heal” itself before doing that again. But that’s for another post 😛

And in attempt to get back into a healed state–> I HAVE NEW RECIPES!!!!!! Most of these are from the Fat Belly Cure book and then some are ones I found on Pinterest. Hope you try them and enjoy!! And let me know what you think 😀

Recipes are for only 1 person

Smokey Turkey Sandwich:

2 slices 45 Calories & Delightful 100% Whole Wheat With Honey

1 slices cheese

1 tsp mayo or miracle whip

1 tbsp. Guacamole spread

1.5 oz, Mesquite Turkey Breast (each sandwich)

1 leaf lettuce

Assembly like a normal sandwich, serve with chips or veggies (whatever you wish) and enjoy!! I actually really liked this sandwich. The Guacamole really brings something out with the turkey and cheese…weird enough lol.

Detox Salad:

1 cup romaine

¼ cup Cauliflower

¼ cup Broccoli

1 Tbsp chopped Red Onion

1 celery stalk

1 Tbsp Roasted and salted sunflower kernals

1 cups Baby Spinach

1 cups Organic Baby Kale

2 Tbsp Sauerkraut

Assemble like a normal salad. Use some olive oil with cayenne pepper and pepper flakes and you have a great little salad. Amazingly I really liked this too, even though I thought I wouldn’t.

Pizza Blanca

1 Heart Friendly Pita Bread

1 Tbsp Light Creamy Alfredo Sauce

1/4 cup Low Moisture Part Skim Shredded mozzarella Cheese

2.50 oz Boneless Skinless Chicken Breast (haven’t tried this yet, I think this is how much it might take to do the pizza)

1 Tbsp President Fat Free Feta Cheese Crumbled

1/4 cup, Tri Color Peppers and Onion

 It’s actually really simple, and it was really filling. Preheat oven to 425 degrees, put everything together, bake for 7-8 minutes, and BAM! Deliciousness in your mouth ya’ll!!!!!!

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As you can see, I added some carrot and celery sticks with fat free ranch as a side…that ranch got used on the pizza too 😛

Parmesan Crusted Tilapia (for 1)

1/2 Tbsp lemon juice

One 4 0z tilapia fillet

1/2 tsp. paprika

1/4 Tbsp dried parsley flakes

1 Tbsp 4c Homestyle Grated Parmesan cheese

Here’s the actual link in order to see how to make it 🙂

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/five-ingredient-recipes/parmesan-crusted-tilapia

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Serve with a basic salad of romaine lettuce, spinach, red onion, some Parmesan cheese sprinkled on top, olive oil, cayenne and red pepper flakes–> a great little meal.

Mediterranean Omelet

2 egg

½ tsp Minced Garlic

1 Tbsp Green onion

1 tsp butter

1 Tbsp sliced mushrooms

¼ cups baby spinach (chopped or not)

1 tbsp President Fat Free Feta Cheese Crumbled

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Chocolate Sludge

1 tsp Stevia in the Raw (or to sweet taste)

1 scoop, Chocolate or Vanilla protein powder

1 Tbsp, PB2 (Powdered Peanut Butter)

1 Tbsp Cocoa Natural Unsweetened

½ Tbsp, Sugar Free Chocolate Chips (you can skip these but I like them)

1/4 cup, Blueberries (optional)

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Bacon and Feta Chicken Salad

1 cup Lettuce

1 medium carrot

1 Tbsp, Apple Cider Vinegar

1 Stone Ground Dijon Mustard

½ cup baby spinach

2.5oz, boneless, skinless chicken breast

2 slices fully-cooked bacon

15 g diced tomato

1 Tbsp President Fat Free Crumbled Feta Cheese

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*The Dijon mustard and apple cider made a little dressing for the salad. I really didn’t like this one too much, but try it and see what you guys think

Robust BBQ Chicken Pizza

1 Heart Friendly Pita Bread

1 Tbsp KC Masterpiece Original

2.5 oz, Chicken Breast, Boneless Skinless

¼ cup Low Moisture Part Skim Shredded mozzarella Cheese

½ slice red onion

1Tbsp President Fat Free Feta Cheese Crumbled

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This probably just became one of my favorite pizzas!!!!! My Kansas side really came out, oh it was ssssoooooo good!!!!!!

Chocolate Yogurt Parfait

1 tsp Stevia in the raw

1 Tbsp Fisher’s Chopped Walnuts

½ tbsp, Cocoa Powder Unsweetened

1/3 cup Okios Greek Yogurt – Plain 0% Fat

*can add blueberries too it to make it even better 😛

Tuna Sandwich

Make tuna salad like usual (can of tuna, tbsp of mayo, a bit of mustard, and pinch of stevia)

2 slices of bread

1 hard boiled egg either in the salad or sliced on top

¼ cup baby spinach

Also for the Super Bowl, I played around with a few new recipes that I wanted to try. One was really simple, BLT sliders:

Just bacon, a few slices of onion, tomato slice halved, and a small square of cheese. Put inside a small piece of romaine lettuce (kind of like a taco) and then held together by a toothpick.

Then I made Buffalo Cauliflower Wings. I know it sounds weird, but I actually really liked them.

Here’s the link: http://www.closetcooking.com/2013/01/buffalo-roasted-cauliflower.html

and just to tell you, I only used 2 tablespoons and that was hot enough for me.

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Along with that I made a chocolate blackberry frozen yogurt. Needless to say, depending on what kind of Greek yogurt you use, you might have to add a bit more stevia or sweetner. And here’s the link for that.

http://www.ambitiouskitchen.com/2012/05/blackberry-chocolate-greek-frozen-yogurt-cones/

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That’s all I got for this week, and (like usual) I will have more to tell you about next Saturday! Have a good one!!!

What I Learned Growing Up As The Farmer’s Daughter

Really like this post! It’s all so true!!!

What I Learned Growing Up As The Farmer’s Daughter.