Arizona Chickens

[Mikey D]

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Yeah, forget the tree, I'll take the chill hours right now!

X3!

 

[Mikey D]

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Not quite to DEATH but sure sick of it! The weld shop at school averages in the high 90 on these days. Kinda sux.

 

[Mikey D]

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Hmmmmm...

Pre nicotine addicted chickies - that's a special feature you just don't get anywhere!

 

[Tracydr]

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I'm looking at land in Montana. I started looking in OK but with the summer they've had I've migrated north. I may end up in Alaska if we don't cool off soon. Not sure if my husband will follow me, though.
We've been watching old Northern Exposures and that snow sure looks nice!
I'm so ready for winter!

 

[tightwad]

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I'm looking at land in Montana. I started looking in OK but with the summer they've had I've migrated north. I may end up in Alaska if we don't cool off soon. Not sure if my husband will follow me, though.
We've been watching old Northern Exposures and that snow sure looks nice!
I'm so ready for winter!

I love Northern Exposure. My husband and I have been discussing other locals too, as of late. I'll take 4 seasons (in fact I would prefer it) but really don't want blizzard conditions. And lots of land would be nice.

 

[Memphisjourney2seramas]

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Hmmmmm...

Pre nicotine addicted chickies - that's a special feature you just don't get anywhere!

They may come out with a smokers cough!!

 

[Tracydr]

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Not quite to DEATH but sure sick of it! The weld shop at school averages in the high 90 on these days. Kinda sux.

Me too! My kitchen, especially when I'm canning is over 90 degrees. I've set my thermometer on the counter and it reads 91, before I turn the pressure canner on.

I want to start some sauerkraut and fermented pickles but I'm sure they'll just explode or grow weird bacterias.

Haven't even taken my sourdough starter out of the fridge since June. It's probably near death.

Four seasons and some snow are two of my prerequisites. Lots of land is a major requirement. We'd like to get 40-100 acres. Preferably some trees, ponds and maybe a spring or creek. Needs to have decent soil for pasture and gardens. We're looking mainly at OK, north east TX (Whitesboro) and maybe MO/AR. Possibly CO but CO is dry and expensive, same with northern NM, although they are still in the running.
Need to have a University with a job for the hubby so that will narrow it down. He'll be able to start applying during the spring semester when he's finishing his dissertation.

 

[Tracydr]

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Hmmmmm...

Pre nicotine addicted chickies - that's a special feature you just don't get anywhere!

They may come out with a smokers cough!!

Just so they're not crack chicks or alcohol chicks. Can you imagine chicks with fetal alcohol syndrome? Wait, maybe that's how they make the Cornish X!

 

[Tracydr]

7.5 lb turkey/chicken is cooking in the oven! Smells like Thanksgiving here. Im cooking it for four hours at 275. Biggest chicken I've ever baked.

My Egyptian rooster jumped the fence and the Doberman killed him. I'm only upset because my Doberman is usually really nice to the chickens. I was getting sort of sick of that rooster. He was raping the banty hens and much louder than the banty roosters.
Maybe my dog was sick of him, too?

I put him in the freezer to take to the trash on Friday but got to thinking, I should probably skin him and gut him for dog food. He wasn't dead very long when I found him. Do you think it would be ok? My dogs eat RAW, so I'm always buying chicken for them. Its gotta be better than store bought.

 

[Gallo del Cielo]

We're about to pack our third batch of sauerkraut this weekend. I just love that stuff! We keep the house at 78 or we'd probably not be able to ferment it correctly. Our crock has a water seal and I think that is very helpful at keeping the nasties at bay. I'm hoping to get a lot of cucumbers this fall for a batch in there too. We're looking to get a cheap refrigerator for the garage and we'll be able to keep the crock inside as well as surplus garden produce. I know what you mean about home grown fruits and vegetables. Once you know how good they are, it's hard to go back to the store. I recall eating pluots before, but I don't ever remember being wowed by them. I don't know if I've ever been wowed by a plum from the supermarket, but every one I pick from my tree in the back yard is a flavor explosion.