➡I accidentally bought Balut eggs: 2 live ducks! Now a Chat Thread!

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jwyles said:
I CANNOT eat lamb! It looks delicious and I have no doubt it is but that's where I draw the line :barnie. No offense and certainly not mad at anyone who does but I just can't do it. They're just too cute for that.:hit
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I know zero about lambs.
This kind:
Screen Shot 2018-07-15 at 7.54.25 PM.png

I would consider sneaking in my backyard.
:love
 
NanaKat said:
Yes, I have a white Turken hen. She lays fertile eggs and have hatched several.


Still changing Lily's panties. She is beginning to wind down a little and will require vigilant attention for another two weeks because she is beginning to stand still...a signal for receptive behavior. We found fresh canine footprints in our driveway this morning...a visitor male.



Exactly why one of our Chihuahua pups was named Bandit!


When I had Coturnix quail, I candled the eggs on day 5. It is hard to see the embryo clearly because of the mottled spotting on the shell. If they glowed blue (the internal color of the shell) then I knew they were duds. A pinkish to reddish glow meant an embryo was developing.


Love my Swedish blues.


Okay this is what we are having for dinner...lamb!
Browned in olive oil and seasoned with lemon, garlic, Worchestershire, red wine, celery, pearl onions, and salt and pepper.
View attachment 1469537
Remove some of the fat and return to oven for another hour. Prep the garlic mashed potatoes, sautéed Jalapenos and sweet onions. Making a nice side salad too.
View attachment 1469539
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See that lamb looks scrumdillyumptios @NanaKat but its still a no from me. I just can't do it. If I didn't know what I was eating I'd probably lick that plate clean though.:lau
 
Morrigan said:
Here is the recipe I use. When I had tons of figs, I gave a lot away and it was always a hit. It sounds a bit complicated, but really is more about waiting time, then working time. Now that I've done it a few times, I make all my own jam. So satisfying and much tastier than store bought.

1. Take 2 pounds of figs and roughly chop them. Mix in bowl with 2 cups packed brown sugar. Cover bowl and let steep in the refrigerator for 6 to 8 hours.

2. Put fig mixture in large pot. Add 1/4 cup thawed frozen unsweetened apply juice concentrate. Simmer 30 minutes until fig peel is soft.

3. Stir in 1/4 cup of bottled lemon juice and 2 tablespoons of orange juice. Bring to boil and boil rapidly, stirring frequently, until you reach jelling point. (Good description of that is here: https://www.thespruceeats.com/testing-homemade-jellies-for-gel-point-1327874 -- I personally err on the side of having a slightly runnier jam, because brick-like jam is no good. ETA: I find it takes about 15 minutes and at first your jam is really foamy. Then the foam subsides and there are a lot surface bubbles. When it begins to slightly darken, I start doing the spoon test to see when the drops begin clumping together).

4. Stir in 1/4 teaspoon of ground cinnamon.

It should keep for a couple of weeks in the fridge. Or you can freeze. If you want to preserve it for shelf-storage jars, bring it back to a boil, and ladle it while it is very hot into clean 1/2 pint jars and process for 10 minutes in a boiling water bath. (you might want to read up on canning if you haven't done that before).
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Thank you!
 

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