Penelope looks awesome! Good job!

I've only ever had to cull one chick... it was a bad experiment... left an egg on the counter for about 10 days (I was going to blow it out but didn't get around to it). Put it under a broody along with some other eggs and it hatched with a twisted neck and one part of its body (?where it was stuck to the shell for 10 days?) had no fur and you could see the muscle development was weak there. Momma kept throwing it out of the nest, so I brought it in for 24 hrs and tried to help. It was beyond help. It would twist and basically stand on its head. I knew the outcome so I culled it quickly.

Good morning all!

Finally caught up after "neglecting" the thread yesterday.

Mahonri, I read all the posts too but I do admit to skimming a little.  BTW, I wouldn't worry too much about your temps fluctuating a little low at times.  My first hatch I think I incubated the whole time around 98 and still got chicks.  They hatched late, but they hatched.  Remember Renee said fluctuations between 98 and 100 (? it might have been a little higher, only on my first cup of coffee) are just fine. 

Busy weekend.  Spring cleaning for the coops, the garage and the VW.  Just got to the point where I couldn't look at any of them without doing something.  This week coming up will be busy as well.  I have a big presentation today at work for my Six Sigma certification.  I get that done then I have to prep for my final presentation and then I get my certification (Green Belt, but not martial arts).  I have already been asked if I want to go for Black Belt certification next year so I figure I must be doing something right.

DH comes home in a little less than two weeks.  In fact he comes home on hatching day.  Is it bad to wish I get enough quitters to clear out the new bator so I can hide it?    Just kidding, I will probably give him a heads up before he comes home so he is not surprised.  I won't candle on day 10 since I did on Saturday but I will probably candle again next weekend and then once more before lockdown. 

SCG Lurky (my turkey hen) is laying almost every day now.  I will be able to easily send you the six eggs.  I am trying to get up the nerve to crack her first egg and check for fertility.  I just am not all that good at looking at the spot on the yolk and figuring it out.  That egg will probably be to old to set anyway just hate doing it. 

Well gotta get going.  Can't wait for DH to get home.  Miss him and I miss him doing half the chores around here. 

We have an even dozendays until Hatch Day!!  There have been some great contest entries but more are needed.  Be sure to check out the Contest Page and submit your entries to the appropriate person that is in charge of the contest you want to enter after you post them here on the thread.  Your entry may be overlooked among all the other photos so you need to make sure you PM it!!

My second entry for the cutest baby picture contest --- "Still in the bag"

• Freeze Warning

  from Mon, 10pm until Tue, 10am EDT

Right Now	Today	Tonight	Tomorrow
Partly Cloudy	Sunny	Clear	Mostly Sunny
38°F	49°	26°	56°
Feels Like: 29° Get FREE weather on your desktop	High	Low	High
Past 24-hr: Precip: 0 in Snow: 0 in	Chance of Rain: 0%	Chance of Precip: 0%	Chance of Rain: 10%
Wind: From NNW at 14mph	Wind: N at 15 mph	Wind: N at 11 mph	Wind: ESE at 7 mph
Through 2pm: Mostly sunny with temperatures steady near the mid 40s. Winds N at 15 to 20 mph.	Plentiful sunshine. High 49F. Winds N at 10 to 20 mph.	Mainly clear skies. Hard freeze expected. Low 26F. Winds N at 10 to 15 mph.	Sunny along with a few clouds. High 56F. Winds ESE at 5 to 10 mph.

Good morning hatchers, a brisk 24 degrees and breezy here today - sunny though so very nice out

And an entry for Cutest Babies - 3 day old Brittany pups - little butterballs

AW!! Look at their little round bellies!

 

 

Quote:

Originally Posted by 1muttsfan 

Good morning hatchers, a brisk 24 degrees and breezy here today - sunny though so very nice out

 

 

And an entry for Cutest Babies - 3 day old Brittany pups - little butterballs

 

Quote:

Originally Posted by CayuseRanch 

The whole purpose of pizza nights for me is not cooking lol

Quote:

Originally Posted by Arielle 

Last year we decided to save money making ourown pizza and not buying so often. We finally worked out a decent pizza dough.

 

2 cups all purpose flour

1/2 tsp salt

1 tsp instant yeast

1 tsp sugar

3/4 cups bran

1 tablespoon olive oil

 

Mix together in a large bowl, add enough warm water to make a soft dough. Knead 5 minutes. let rest 10 minutes. 

 

Sprinkle  cornmeal on a pizza pan or jelly roll pan. Place dough on pan and stretch to fit, using a rolling pin to help, and finish fitting to pan by hand. Add sauce, mozarella and other toppings. Bake in hot oven 450 degrees. 

 

 

I hear you--a night off from cooking for me means the kids fix their own food!! On those nights its fruit, cheese, yogurt, smoothies or heating up frozen vegies. The kids learn to get their own food. My 9 year old can boil a piece of fish any time he wants or make scrambled eggs for himself or his younger brother.

Quote:

Originally Posted by ronott1 

Quote:

Originally Posted by Arielle 

Quote:

Originally Posted by ronott1 

Quote:

Originally Posted by Arielle 

Last year we decided to save money making ourown pizza and not buying so often. We finally worked out a decent pizza dough.

 

2 cups all purpose flour

1/2 tsp salt

1 tsp instant yeast

1 tsp sugar

3/4 cups bran

1 tablespoon olive oil

 

Mix together in a large bowl, add enough warm water to make a soft dough. Knead 5 minutes. let rest 10 minutes. 

 

Sprinkle  cornmeal on a pizza pan or jelly roll pan. Place dough on pan and stretch to fit, using a rolling pin to help, and finish fitting to pan by hand. Add sauce, mozarella and other toppings. Bake in hot oven 450 degrees. 

 

Mix the dough and knead it in the morning. Split into the number of pizzas you are going to make and put the balls into zip lock bags. Leave the bags on the table or kitchen counter until making the pizza that night.

 

The dough deflates and becomes something like what you get from the Pizza places.

 

Bye,
 

 

Sounds yummy, do I need to use a different yeast?

 

No, use the same yeast. The recipe looks fine. I did try Italian flour(from KAF of course) but I did not care for it. I guess I am too much of an American. I use the bulk yeast from Costco and the Organic AP flour they sell. That reminds me, it is almost time for more of those....another trip to Costco(Ok, the store is two miles from my house)
 

Edited to add: you don't need the sugar. Part of the flour will break down to sugar.

I had eliminated the sugar but found it slow to rise when the kids are very hungry and I need to speed the process along. Unfortunately, our bodies arenegatively effected by both sugar and white flour.  So I try to make it a source of fiber. Lots of bran!!  SOmetimes I skip the bread and just cook up the vegies/meat with pasta sauce and sticks of mozzarella on the side! Faster and healthier.