Quote:
Try mixing some sand in. It will help with drainage.
Try mixing some sand in. It will help with drainage.
Bay Area BYCers!
- Thread starter jeremy
- Start date
and soot from the fireplace + DE
Quote:
What are we playing????
You better laugh! :rolleyes This year is a little anticlimactic since I don't like either team but I'll probably root for the Packers since they are the underdogs. But seriously I don't like either one of 'em. Still we aren't about to miss it!
Quote:
Clip only one wing. That way they are off balance when they try to fly. If you clip both you'll be shocked at how fast they start up again. I learned the hard way!
Well, there's two chickens. They each need to be clipped. That's two wings. Saying "I'm gonna clip their wing" just sounds wrong.
But yes - that's what I did before with my other girls. Clip one wing.
Sorry. I shouldn't have assumed.
What are we playing????
You better laugh! :rolleyes This year is a little anticlimactic since I don't like either team but I'll probably root for the Packers since they are the underdogs. But seriously I don't like either one of 'em. Still we aren't about to miss it!
Quote:
Clip only one wing. That way they are off balance when they try to fly. If you clip both you'll be shocked at how fast they start up again. I learned the hard way!
Well, there's two chickens. They each need to be clipped. That's two wings. Saying "I'm gonna clip their wing" just sounds wrong.
But yes - that's what I did before with my other girls. Clip one wing.
With superbowl parties coming up, I am wondering if anyone has a really good "gourmet" deviled egg recipe? Not just the usual mayo or mustard or pickle relish...but something special to serve as a party appetizer to my husband's friends?
Quote:
We use Wasabi, horseradish or hot sauce for a change
We use Wasabi, horseradish or hot sauce for a change
Quote:
What are we playing????
You better laugh! :rolleyes This year is a little anticlimactic since I don't like either team but I'll probably root for the Packers since they are the underdogs. But seriously I don't like either one of 'em. Still we aren't about to miss it!
Quote:
Well, there's two chickens. They each need to be clipped. That's two wings. Saying "I'm gonna clip their wing" just sounds wrong.
But yes - that's what I did before with my other girls. Clip one wing.
Sorry. I shouldn't have assumed.
I hardly miss a Superbowl.
Don't think I'm up to it this year though.
Tomorrow is my birthday and friday would have been Bill's and this week has been brutal on my brain.
Then again, my SIL usually gives a good SB party, so maybe.
Jeremy do you have a per pair price figured out yet? I'm supposed to look at some next week when I go get yet another rooster (not a Polish), but they have Polish also.
What are we playing????
You better laugh! :rolleyes This year is a little anticlimactic since I don't like either team but I'll probably root for the Packers since they are the underdogs. But seriously I don't like either one of 'em. Still we aren't about to miss it!
Quote:
Well, there's two chickens. They each need to be clipped. That's two wings. Saying "I'm gonna clip their wing" just sounds wrong.
But yes - that's what I did before with my other girls. Clip one wing.
I hardly miss a Superbowl.
Don't think I'm up to it this year though.
Tomorrow is my birthday and friday would have been Bill's and this week has been brutal on my brain.
Then again, my SIL usually gives a good SB party, so maybe.
Jeremy do you have a per pair price figured out yet? I'm supposed to look at some next week when I go get yet another rooster (not a Polish), but they have Polish also.
Quote:
I use rose wine vinegar and a little roasted garlic in mine and substitute sour cream or ricotta for half the mayo (use sparingly, you still want to be able to taste the egg. I'm also very picky about the mustard I use, it has to be a nice rich brown mustard. For seasonings I use ground pepper, sea salt (or kosher), onion powder, and celery salt. You can top with a small bit of prosciutto cut in very thin strips (like a chiffonade for meat) or a tiny bit of basil (careful some basils are pretty strong) or spinach also cut in tiny strips. If you use paprika to garnish be sure to use a good Hungarian or Spanish paprika that actually has some great flavor to it. I never measure ingredients exactly it's just to taste.
This is a recipe I've never written down and I vary it a little from time to time but it gets rave reviews from family and friends. I'm kinda known for my fabulous deviled eggs. Sorry for the lack of modesty but cooking is one of the things that I love and take a lot of pride in.
I use rose wine vinegar and a little roasted garlic in mine and substitute sour cream or ricotta for half the mayo (use sparingly, you still want to be able to taste the egg. I'm also very picky about the mustard I use, it has to be a nice rich brown mustard. For seasonings I use ground pepper, sea salt (or kosher), onion powder, and celery salt. You can top with a small bit of prosciutto cut in very thin strips (like a chiffonade for meat) or a tiny bit of basil (careful some basils are pretty strong) or spinach also cut in tiny strips. If you use paprika to garnish be sure to use a good Hungarian or Spanish paprika that actually has some great flavor to it. I never measure ingredients exactly it's just to taste.
This is a recipe I've never written down and I vary it a little from time to time but it gets rave reviews from family and friends. I'm kinda known for my fabulous deviled eggs. Sorry for the lack of modesty but cooking is one of the things that I love and take a lot of pride in.
Last edited:
Quote:
What are we playing????
You better laugh! :rolleyes This year is a little anticlimactic since I don't like either team but I'll probably root for the Packers since they are the underdogs. But seriously I don't like either one of 'em. Still we aren't about to miss it!
Quote:
Sorry. I shouldn't have assumed.
I hardly miss a Superbowl.
Don't think I'm up to it this year though.
Tomorrow is my birthday and friday would have been Bill's and this week has been brutal on my brain.
Then again, my SIL usually gives a good SB party, so maybe...
Kim I'm sending a ton of hugs your way right now!!! I know this week is gonna be heck on you! I'm sure your family is there for you but I wanted you to know you are in our thoughts as well!
What are we playing????
You better laugh! :rolleyes This year is a little anticlimactic since I don't like either team but I'll probably root for the Packers since they are the underdogs. But seriously I don't like either one of 'em. Still we aren't about to miss it!
Quote:
I hardly miss a Superbowl.
Don't think I'm up to it this year though.
Tomorrow is my birthday and friday would have been Bill's and this week has been brutal on my brain.
Then again, my SIL usually gives a good SB party, so maybe...
Kim I'm sending a ton of hugs your way right now!!! I know this week is gonna be heck on you! I'm sure your family is there for you but I wanted you to know you are in our thoughts as well!
Quote:
I use rose wine vinegar and a little roasted garlic in mine and substitute sour cream or ricotta for half the mayo (use sparingly, you still want to be able to taste the egg. I'm also very picky about the mustard I use, it has to be a nice rich brown mustard. For seasonings I use ground pepper, sea salt (or kosher), onion powder, and celery salt. You can top with a small bit of prosciutto cut in very thin strips (like a chiffonade for meat) or a tiny bit of basil (careful some basils are pretty strong) or spinach also cut in tiny strips. If you use paprika to garnish be sure to use a good Hungarian or Spanish paprika that actually has some great flavor to it. I never measure ingredients exactly it's just to taste.
This is a recipe I've never written down and I vary it a little from time to time but it gets rave reviews from family and friends. I'm kinda known for my fabulous deviled eggs. Sorry for the lack of modesty but cooking is one of the things that I love and take a lot of pride in.
THANKS!! That is just the kind of advice I needed. My husband is a "foodie" so i have most of those ingredients lying around and your ideas sound like what he will like. I am sure to be a hit at the party
I use rose wine vinegar and a little roasted garlic in mine and substitute sour cream or ricotta for half the mayo (use sparingly, you still want to be able to taste the egg. I'm also very picky about the mustard I use, it has to be a nice rich brown mustard. For seasonings I use ground pepper, sea salt (or kosher), onion powder, and celery salt. You can top with a small bit of prosciutto cut in very thin strips (like a chiffonade for meat) or a tiny bit of basil (careful some basils are pretty strong) or spinach also cut in tiny strips. If you use paprika to garnish be sure to use a good Hungarian or Spanish paprika that actually has some great flavor to it. I never measure ingredients exactly it's just to taste.
This is a recipe I've never written down and I vary it a little from time to time but it gets rave reviews from family and friends. I'm kinda known for my fabulous deviled eggs. Sorry for the lack of modesty but cooking is one of the things that I love and take a lot of pride in.
THANKS!! That is just the kind of advice I needed. My husband is a "foodie" so i have most of those ingredients lying around and your ideas sound like what he will like. I am sure to be a hit at the party
So 4 out of 4 LAv orps hatched WOOOOOOOOOOOO
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