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I am sorry to hear about you loss. I imagine it to be esspecially hard when it is due to human error. I don't know what you are interested in, but I could hatch out some little mutts that should be great little layers if you are interested. I would give them to you. If I got on it, we may know by the swap if they were hens or roos. That is if you were just interested in layers for eggs. I totally understand if you want purebreds.
Thanks.. And I couldn't possibly just take them, I can bake you pretty much anything you want -- any preferences? I'd like purebreds but as long as the hens are sweet I don't really care too much about bloodlines. What breeds do you have? edit: See below for a recipe I was thinking of making for you. Offer to make something else stands.
eta: I don't know if I can donate to the venue costs, but I can cook. I was thinking of making my grandmother's Swedish pancake recipe (they're like crepes) and filling them with a chantilly-style traditional Swedish cream (it has a light almondy-vanilla flavor) and fresh berries. Sound tasty? If not I can probably come up with something else.
I am sorry to hear about you loss. I imagine it to be esspecially hard when it is due to human error. I don't know what you are interested in, but I could hatch out some little mutts that should be great little layers if you are interested. I would give them to you. If I got on it, we may know by the swap if they were hens or roos. That is if you were just interested in layers for eggs. I totally understand if you want purebreds.
Thanks.. And I couldn't possibly just take them, I can bake you pretty much anything you want -- any preferences? I'd like purebreds but as long as the hens are sweet I don't really care too much about bloodlines. What breeds do you have? edit: See below for a recipe I was thinking of making for you. Offer to make something else stands.
eta: I don't know if I can donate to the venue costs, but I can cook. I was thinking of making my grandmother's Swedish pancake recipe (they're like crepes) and filling them with a chantilly-style traditional Swedish cream (it has a light almondy-vanilla flavor) and fresh berries. Sound tasty? If not I can probably come up with something else.
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