glenolam's madness - April passed away

[glenolam]

hey baby! vacation?!! pfhfhhttthhhh there's no stinkin' vacation here! whooot!

glad you're back!


ps great work on the chicks!

Well, technically it wasn't a vacation since I really didn't go anywhere...to me vacation means not going to work for the "corporate monkeys". The farm work doesn't really count as work since I enjoy it more than this crap I do all day....everyday....until the next day off

And - our meat chicks are H U G E I can't believe how big they're getting. Now we've got to research proper age to butcher, how to do it, etc since this is our first time. Yep, we're chicken butchering virgins and are way to excited to do it!

 

[TanksHill]

yay for chicks!!!

 

[Javamama]

Missed ya! But it sounds like a nice time for you.

 

[aggieterpkatie]

Welcome back! Sounds like you got a lot done!

 

[glenolam]

Thought I'd share a few pictures of what I did while on 'vacation' last week.

These are the two beach rose hearts that I took great enjoyment watching the life drain out of them:

But even though I had ripped the hearts from the ground, its 'arms' still reached up for mercy

And the final body lay out

I had some friends over to help me

And a snap shot of the newly remodled garden....which is now just waiting on mulch, so a better picture will come once that's put out

 

[Javamama]

Nice work on the bed!

Here's a cheese recipe from Aggie, but it was over on BYH - I love this cheese!

The only cheese I've made yet (because of lack of funding for rennet and other supplies lol) is farmers cheese.

Here's what I do:

-heat 2 qts of milk to 180* (stirring frequently to avoid scalding)
-when it gets to temp, add 1/2 cup lemon juice
-let sit for ~15 seconds so it can form curds
-gently pour/ladle into a cheese cloth lined colander (over a bowl)
-hang so the whey can drain (sometimes takes an hour, sometimes longer depending on how firm you want the cheese)

Then you can use this base to make different flavored cheeses! I really like adding salt (around a tsp) and different herbs. Dill is good, and parsley.

But just the other day I made some with fresh basil and oregano and drizzled some olive oil in it. Oh.My.Gosh! It was sooo good!! droolin

 

[popcorn chicken]

And - our meat chicks are H U G E I can't believe how big they're getting. Now we've got to research proper age to butcher, how to do it, etc since this is our first time. Yep, we're chicken butchering virgins and are way to excited to do it!

We did our meats last year at 8-9 weeks and they were almost too big. So I ask around here and was told to do it at 6-8 weeks, and that should get a 3.5-4# dressed out bird.

Good luck on the 1st time butchering!!!

 

[glenolam]

I sure wish I took pictures of the beast before I hacked it down with the brand new monster shears. See the front of the house in the last picture? THE ENTIRE FRONT was covered. Not a smidge could be seen. The hearts were the size of the wheelbarrow's tire.

PCC...seriously on the 6 weeks? Ummm....we've had them for what - three weeks already!

WOWZA.


Jav - I'll try that recipe. I'm not sure what happened last time, but I ended up with about a table spoon of cheese and it tasted really really goaty. Really goaty. But then again, I was using Eloise's milk and even when I tried to drink it the taste was goaty. Fudgie's milk doesn't taste goaty at all to me.

GOATY GOATY GOATY.

 

[Javamama]

I've found that when it doesn't taste quite right that adding more salt fixes it. I've only had a very, very slightly goaty taste so far - and I don't find that heating the milk makes it stronger. Some goats just have better milk than others.

Um, is it bad that I'm not really sure how old my meaties are? I think I've had them for 2 weeks and they were probably a few days old when I got them. Dangit, I'm going to have to track down the receipt. I've got so many birds here right now that I can't keep up.

 

[glenolam]

AHHHHH...check the receipt! Now why didn't I think of that. I have no idea how old ours actually are either. I had to look at the date on a picture I posted to guesstimate how old ours are!

Salt fixes a lot of stuff...especially popcorn!