Sunday, October 21, 2018

October twenty first


We're getting closer on our chicken yard upgrade.  It is going to be an actual 'aviary' with an enclosed top.  Here is Mark looking like a sea captain checking the lines and smoking his pipe.




And I made some sour cream donuts today, they could have been better - but it was worth a try.
I used the recipe here at  Baking a Moment Glazed Donuts


The dragon's breath pink celosia was on fire tonight with the light of the setting sun.  I had to go catch a picture of it.



Sunday, October 14, 2018

carvng pumpkins

 

We each carved a pumpkin yesterday, Mark's on the left, Esme's is the little one!
 

photographic evidence that we both smile the exact same way when we're not sure we want our picture taken *heh*


Thursday, October 04, 2018

chicken condos


These are the chicken condos for nesting boxes in the new coop.  Mark made the gate and is working on putting it up on the posts Esme and I dug holes for last week.  We have eight chickens so someone has to share, but it will be so much more space than they have now.  Hopefully they can learn to lay their eggs in these instead of just on the floor in front of them.  We will put them in the rebuilt chicken house in the next few days.

I bought a set of donut pans for baked donuts to try the recipe for egg bread in - since it was basically a donut recipe with alterations to begin with.  The pans get here next Tuesday!  Weird to buy such a specific item but they were actually not expensive and I plan to use them like muffin tins.   I also began knitting my pair of winter gloves - and got one thumb done so far, working on the hand up to the fingers.

Watched two episodes of Welsh-only tv today, and talked a bit on a Welsh chat board.  I'm understanding enough that the lack of subtitles on the tv player (new site) is not a terrible loss - I can understand so much of what is going on without them.  The chat board helps me see what people actually say to each other in short conversational Welsh.

Got to go finish up some laundry.. long day starting early tomorrow.


Esme had finished her book and we took her to the library to stack up a few more.  I tried out my smartphone and tried to get a picture.. and it worked.


Rex is getting bigger.  Spud wishes the puppy would grow dignity instead of just bigger.  Rex is also growing into his 'spectacles' markings around his eyes.. but his feet are still huge.

Wednesday, October 03, 2018

egg bread recipe experiments

I'm trying to use up our chicken eggs.

This makes a sweet egg bread pancake cookie that will go well with cheddar cheese, sausage or even mixed berries.  We ate a lot at first like they were cookies, and I'm going to save some to reheat with cheese and veggies later.  Our dogs highly approved of them, as well - so they won't make bad treats to give out when we are done with the batch and want to try another go at it.




Heat oven to 425 degrees.

Ingredients:

1/2 cup of butter + some for brushing pans
1/2 cup granulated sugar
1/3 cup brown sugar
6 small sized chicken eggs (maybe even more... will try more)
1.5 tsp baking powder
.25 tsp baking soda
1 tsp nutmeg
3 tsp ground ginger
3/4 tsp salt
1 tsp vanilla extract
2.75 cups of flour
1 cup whole milk

Whip eggs and sugars together.  Add vanilla.
Add butter cold and whisk until small pieces remain in batter.
Mix baking powder, baking soda, nutmeg, ginger and salt together into a small bowl.
Put these dry ingredients above into the batter a bit at a time, whisking constantly.
Add 1 cup of flour.  Combine
Add 1/2 cup of milk. Combine
Add 1 cup of flour.  Combine
Add other 1/2 cup of milk.  Combine
Add remaining flour (.75 cup)

Using a basting brush, coat two baking sheets with melted butter.
Drop large tablespoons of batter cookie-style onto sheets.
Cover remaining batter and set aside.
Bake in 425 degree oven until outer edges are browned but not blackened, about 10 minutes.
egg 'cookies' will resemble pancakes and will harden as they are taken out of the heat.
Use a metal spatula to immediately remove from baking sheet onto aluminum foil or rack.
Brush pans again with melted butter and use remaining batter.

Let cool and then package in a covered container.