I am supposed to finish laundry, pick up the yard, and mow the lawn at the moment, so of course I’m playing on the computer. Travis just finished weed duty, then he’s going to clean his kegs and start the transfer process.
We’ve consistently (for 3 days, ha!) gotten one egg from the chickens (I think it’s Buffy) each day. Each day they get a teensy bit larger and the color is a little darker. One thing I noticed is that the yolk is the same size, there just seems to be more of the egg white. We cooked them up for breakfast this morning and they were definitely a darker color than our store-bought eggs, which is exciting to me. I’m wondering how long it will take before we actually have an egg backlog. Right now, we go through them faster than the chicken lays!
Poor sweet Cassie is full of matted fur. I think part of the problem started when we shaved her a couple of years ago (I read you’re not supposed to shave double-coated dogs) and the other problem is that we just don’t brush them often enough. Lexi is easy because her fur doesn’t really mat up. Sadie doesn’t either, she just needs constant brushing to get rid of the extra fur. But, she’s also kind of easy because you can swipe at her a few times here and there and eventually she gets groomed. But Cassie takes more effort and time (for being the same breed, she and Lexi have wildly different fur) and she’s just kind of been fur-neglected. So, we’re going to see if we can find a good groomer to do something and then try to take better care of her from here on out.
I made Jamie Oliver’s Chicken Braised in Milk the other night, except I followed this recipe instead, which added lemon juice (not just the zest) to the pot. I liked it, because you can taste the lemon juice ever so slightly in the finished sauce. I kept the cover on for the first hour, then took the cover off, which gave us some nice crispy skin on the breast. The chicken was moist and tender and the sauce was good over rice, on the chicken, and absorbed into some homemade bread. We also used an organic chicken (from Costco… small steps), which made me feel better, but I don’t know that it tasted all that different from a regular chicken.
Now I’ve got a pot roast in the oven – just a chuck roast with French Onion Soup and some beef broth – waiting to become dinner. That and the leftover chicken should get us through the week before we jet off to Denver.
All right. Enough procrastination. I’m going to go get my chores done so we can go get lunch.
Oh yeah, Happy Super Bowl Day! This may be the first year we don’t have plans to attend a party, which may be kind of nice.
How exciting! If you ever do have a backlog of eggs I’d be more than happy to take them off your hands! I’m getting through a ton of schaener eggs on my baking extravaganza to raise money for my upcoming bike ride!!
At the moment, I’m wondering if we’ll ever have a backlog! I’m sure once the second chicken kicks in, it won’t seem like such a slow collection process. I did weight the latest egg, though, and it only weighs 1.65 oz so far! We’ve got a little way to go to get to the standard 2-oz baking egg.