Arizona Chickens

[Gallo del Cielo]

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Can we fill the chicken with snakes?!

 

[LarryPQ]

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Can we fill the chicken with snakes?!

And neighborhood cats?

 

[Mikey D]

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Can we fill the chicken with snakes?!

And neighborhood cats?

And used ratty silkies?

 

[mclevinson]

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Can we fill the chicken with snakes?!

The more the merrier.

 

[Gallo del Cielo]

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And neighborhood cats?

And used ratty silkies?

Throw in a neighborhood curmudgeon or two and 20 degrees and we could solve all of our problems. Or at least make life a little easier.

 

[mclevinson]

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And used ratty silkies?

Throw in a neighborhood curmudgeon or two and 20 degrees and we could solve all of our problems. Or at least make life a little easier.

 

[pastrymama]

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sorry, i don't mean to be dense, it just comes naturally. why is that crude? are you saying rainbow valley is like san francisco??????????? it was TWO ladies that picked up the roos...........

 

[LarryPQ]

You got it, Noel.

 

[mclevinson]

Gallo! You totally made my day! I LOVE the Cuban Oregano! How cool looking is THAT? And plum jam happens to be my favorite, I may re-label it something gross so I don't have to share. When Emmy gets home I'm beginning the wire wrapping class for her. Thank-you-thank-you-thank-you. What a nice pick-me-up.

 

[Gallo del Cielo]

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Yay! I'm glad you didn't think it too weird that I was sending you a plant. Even if it is a strange plant!

The Cuban Oregano is my favorite plant-find this year (maybe even better than the San Diego tomato). In the spring-early summer the leaves are about 4 mm thick and roughly the size of my hand. One mature leaf equals two to three tablespoons chopped! It's so fragrant and succulent! It likes to vine like crazy in search of sun and branches wildly when pruned. Cuttings can be taken and put into soil under a shady area where they seem to take quite readily after a few weeks of regular watering. Can you tell how much I love this plant? The plum jam is from a recipe in the Ball Home Preservation book where they actually call it "Plum Conserves". My DW insists I not call it that because it sounds too pretentious; therefore, we call it plum jam.

When she's not around I call it Plum Preserves. It's a very simple recipe--just plums and sugar. The plums have enough pectin to set up beautifully with a bit of cooking. Our production was so good this year that we put up four cases of it. We have discovered that the very best vehicle for delivery is vanilla ice cream.

Now I've made myself completely hungry.