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Courtney Crane has been Linda Parelli's protege for 3.5 years. Those years have been rich in lessons in horsemanship and life. In this conversation she shares several of these lessons with us- she's super fun and inspiring to listen to. 

Due to a poor internet connection, the interview is available as audio only. You can still access it via youtube- but you won't be able to see the video of us talking- it was just too glitchy. 

Listen to the interview on Youtube 

Listen to the interview as a Podcast (you can also listen anywhere you like to listen to podcasts by searching for A Learner's Journey- make sure to follow and/or like to help me spread the word about this podcast). 

Learn more about Courtney

Learn more about Happy Horse, Happy Life

Order the Trailer Loading Manual

Listen to (or watch) the podcast interview with Linda Parelli. 

¿Cuánto tiempo se tarda en aprender a tejer al crochet?

Cómo te imaginás esta cuestión es difícil de responder, ya que dependerá de tu expe...

If your dried fruit repertoire begins and ends with oatmeal raisin cookies, this guide is for you. I have appreciated a myriad of dried fruits all my life, long before I got married and changed my last name to one that’s shared with a variety of raisin.

Dried fruit is a great way to add a little sophistication to simple meals and, unlike fresh fruit, has a long shelf-life, which makes it easy and economical to stock your pantry with a few varieties. Some of the most delicious world cuisines, such as Persian, North African, and Indian, are packed with bold spices and dried fruits. And the world of divine patisserie also frequently calls on dried fruit, dates in English sticky toffee pudding, apricots or dates in Middle Eastern baklava, figs in French mendiants, and even Polish kompot, a sweet drink made with any combination of dried fruit you have available. 

There is a reason sommeliers often use dried fruit to describe tasting notes, they are familiar and inviting. I have provided a few...

Let’s get MEGA to the BURRITO!

These are my affectionately nicknamed “Mega-Burritos,” and honestly, this is all there is for me in the world right now.

We are down to the wire before this baby makes her arrival, that this – or variations of this – is literally all I’ve been eating. Does this mean she will love spicy cauliflower and walnut taco meat and roasty sweet potatoes and vegan queso and avocados and flour tortillas and salsa? A mother can only hope.

I am supposed to be saving that stash of cauliflower walnut taco meat in my freezer for, like, later this fall? But, like, HOW? It is burning a hole in my freezer. I need it at every meal. It’s so easy to just grab a cup here and there and pop it in the skillet and then five minutes later, be feeding your face vegan nachos, tacos, quesadillas, and mega-burritos (LITERALLY HAVE MADE ALL OF THESE).

Today – let’s focus on the Mega-Burrito, but just keep in mind that this concept works across all our favorite Tex-Mex food groups.

He...