Arizona Chickens

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Hey, Mikey. I just sent you a PM but it's the Cargill Mill. I tried the other day and somehow got a mill in another town. Then, ended up on an answering system with no operator which had only two names on the directory. I was in a hurry, didn't get back to it after that. Sorry about that.
The only problem that I can see is that since they are a Cargill plant, they might not want to make anything but Cargill feeds, leaving us a square zero again.
 
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NOT looking. It's Hannah's sixth birthday and if I'm gonna get teary eyed it'll be about that, TYVM.

Speaking of your kids, when do we get to see the great feather hair clips?

We started with a "feather braid" in Emily's hair incorporating your fluffy white feathers for contrast. Posted on FB, but will take new photos later today for BYC. Then we used a single exquisite white roo hackle (?) on the other side. These photos are our social proof (quality and skill) and now I'm getting the baggies for Emmy to put the kits together. She is strictly forbidden to "give" any to all her little friends. I keep telling her that the difference between a BUSINESS and a HOBBIE is profitability.
 
Quote:
Hey, Mikey. I just sent you a PM but it's the Cargill Mill. I tried the other day and somehow got a mill in another town. Then, ended up on an answering system with no operator which had only two names on the directory. I was in a hurry, didn't get back to it after that. Sorry about that.
The only problem that I can see is that since they are a Cargill plant, they might not want to make anything but Cargill feeds, leaving us a square zero again.

Tracy, you did it! We hit the 2000 mark!
wee.gif
 
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I did ferment it, for about four days. It is so good. I like the daikon radish one the best, I put a little fish sauce in that one and the daikons are nice and crunchy.
I looked at a bunch of recipes and ended up using one from "the Joy of Pickling" but so many of the recipes were similar. I think the secret is to get the powdered pepper from the Korean aisle of the Asian grocery store. I could only find it in a huge bag, it ended up filling two quart jars! Luckily, it's really cheap. Add some ginger, a little fish sauce, scallions, lots of garlic, that's it! The cabbage and daikon were soaked in a bunch of sea salt and a bit of water for 24 hours before rubbing in the spices.
I used gallon jars and put ziploc baggies of brine on top, just like making saurkraut or pickles.
 
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When you are all done deciding what hens you will let go please let me know what colors and how much they are. I am in no hurry and also need a few weeks to have any cash I can use. I am disabled and wait for that check on the 3rd. Feel free to call me.
 
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Good luck with your mini dome.
fl.gif
I've never incubated but am interested and may venture out one day.

Bummer about the internet. I could never catch up here if I didn't have it at home.

Thanks. I can candle the eggs tomorrow night and see if any are growing.
Hey I read where you turn the eggs twice a day but than I read the other day it should be 3 times?
idunno.gif

What do you all say?
 

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