California - Northern

[Hangtown Farms]

I always worry when there is thunder and lightening. Most fires are started by lightening.

me too

Ron those pizzas where yummy looking. I liked the look of the crust whats the secret ?

 

[Hangtown Farms]

One of my Creles saying Morning !

 

[PetRock]

Introducing my 22 week old crowing Cream Legbar pullet, Mabelline! Has anyone else had a crowing girl? I had 2 young Bresse cockerels who started crowing a couple of weeks ago and went out to the farm yesterday. A few days ago, I heard them practicing and then I heard a well developed crow out in my yard where the older girls free range. I do have one Langshan cockerel in the yard with them but they are slow to mature and he is several weeks away from crowing.

I went to investigate and I saw Mabelline crow several times as I followed her around the yard. 2 days later after the boys had a practice session, I heard a loud crow coming from the coop. I opened the big side door and the only chickens in there were Mabelline and one of my older Speckled Sussex hens. Crazy bird! She also has been roosting in our Mulberry tree at night. We have to climb on a footstool, pluck her from the tree, and place her in the coop. Now she has 2 of her brooder mates joining her in the tree! Now that the little crowers are gone, I sure hope she gives up her vocal exercises!

Mabelline in the foreground with another one of our CLs, my favorite Wellie pullet, and a CL/OE mix.

 

[ronott1]

me too

Ron those pizzas where yummy looking. I liked the look of the crust whats the secret ?

I started the dough in the morning and let it sit in zip lock bags on the table. I barely work it as I shape it for the pizza pans.

For two Pizzas:

2 cups water, 105 degrees
3 tbl olive oil
2 pckt. yeast
2 tsp salt
1 tsp dry basil
1 tsp oregano
1/2 tsp garlic powder
1 tsp sugar
Flour to make a slightly sticky dough, 5 to 6 cups approximately.

Heat the water. combine dry ingredients in bowl. Add water and let sit for 5 min. Add oil and then begin adding the flour. Stir until stiff and them begin kneading. continue adding flour until dough is ready and then kneed about 5 minutes.

Split the dough into two balls and put each ball into a gallon size zip lock bag. Leave out on a counter or table until ready to make pizza, all day; at least two hours. If started the day before, leave in the refrigerator.

Dough will be deflated, so let it fall out of the bag onto a floured board. I roll it out with a rolling pin and then onto a greased pizza pan and then push the dough to the edges to fill out the pan.

Sauce, cheese and topping of your choice. Bake at 550 degrees until the top is brown and bubbly.

 

[Hangtown Farms]

I started the dough in the morning and let it sit in zip lock bags on the table. I barely work it as I shape it for the pizza pans.

For two Pizzas:

2 cups water, 105 degrees
3 tbl olive oil
2 pckt. yeast
2 tsp salt
1 tsp dry basil
1 tsp oregano
1/2 tsp garlic powder
1 tsp sugar
Flour to make a slightly sticky dough, 5 to 6 cups approximately.

Heat the water. combine dry ingredients in bowl. Add water and let sit for 5 min. Add oil and then begin adding the flour. Stir until stiff and them begin kneading. continue adding flour until dough is ready and then kneed about 5 minutes.

Split the dough into two balls and put each ball into a gallon size zip lock bag. Leave out on a counter or table until ready to make pizza, all day; at least two hours. If started the day before, leave in the refrigerator.

Dough will be deflated, so let it fall out of the bag onto a floured board. I roll it out with a rolling pin and then onto a greased pizza pan and then push the dough to the edges to fill out the pan.

Sauce, cheese and topping of your choice. Bake at 550 degrees until the top is brown and bubbly.

great . I will be sure to try this.

 

[Happy Chooks]

I'm so trying that Ron.

Petrock - I had a welsummer hen that crowed a few times. She didn't keep up with it.

 

[PetRock]

Petrock - I had a welsummer hen that crowed a few times. She didn't keep up with it.

Thanks, Kelly! I've heard about crowing females but never had one! She sure does a good job at it!

 

[Ali707]

Introducing my 22 week old crowing Cream Legbar pullet, Mabelline! Has anyone else had a crowing girl? I had 2 young Bresse cockerels who started crowing a couple of weeks ago and went out to the farm yesterday. A few days ago, I heard them practicing and then I heard a well developed crow out in my yard where the older girls free range. I do have one Langshan cockerel in the yard with them but they are slow to mature and he is several weeks away from crowing.

I went to investigate and I saw Mabelline crow several times as I followed her around the yard. 2 days later after the boys had a practice session, I heard a loud crow coming from the coop. I opened the big side door and the only chickens in there were Mabelline and one of my older Speckled Sussex hens. Crazy bird! She also has been roosting in our Mulberry tree at night. We have to climb on a footstool, pluck her from the tree, and place her in the coop. Now she has 2 of her brooder mates joining her in the tree! Now that the little crowers are gone, I sure hope she gives up her vocal exercises!

Mabelline in the foreground with another one of our CLs, my favorite Wellie pullet, and a CL/OE mix.

Well that stinks. The girls do not need to imitate the boys. That is what gets the boys in trouble in the first place.

I just went out to let the girls out of the coop and started cleaning while it is nice and cool out. I heard my last rooster crowk. It wasn't super loud or long but it was a crow.

I started the dough in the morning and let it sit in zip lock bags on the table. I barely work it as I shape it for the pizza pans.

For two Pizzas:

2 cups water, 105 degrees
3 tbl olive oil
2 pckt. yeast
2 tsp salt
1 tsp dry basil
1 tsp oregano
1/2 tsp garlic powder
1 tsp sugar
Flour to make a slightly sticky dough, 5 to 6 cups approximately.

Heat the water. combine dry ingredients in bowl. Add water and let sit for 5 min. Add oil and then begin adding the flour. Stir until stiff and them begin kneading. continue adding flour until dough is ready and then kneed about 5 minutes.

Split the dough into two balls and put each ball into a gallon size zip lock bag. Leave out on a counter or table until ready to make pizza, all day; at least two hours. If started the day before, leave in the refrigerator.

Dough will be deflated, so let it fall out of the bag onto a floured board. I roll it out with a rolling pin and then onto a greased pizza pan and then push the dough to the edges to fill out the pan.

Sauce, cheese and topping of your choice. Bake at 550 degrees until the top is brown and bubbly.

A Rolling Pin!!! You mean you didn't do the whole traditional slapping it back and forth and throwing it in the air thing?

 

[Grandmas Basket]

I am very sorry about your oven! I bought a new one last November from Home Depot on the 1 year no interest promotion.

I really like the new oven.

Part of the danger of being retired is time to indulge in fantasy fulfillment. Your pizza shot immediately triggered my yearning for a pizza oven! I thought about incorporating one into the backyard when we redid it last year. The price of purchasing one made DIY the best option, but left it out as had plenty other projects to do. DH is a Celiac and cannot enjoy pizza unless crust is GF. I'd like to find a decent crust option for him. I want to give a try to your dough. Would love to try using some thinly sliced Dakota sausage we get in Lockeford. Have tomatoes a plenty to add as topping. Oink oink. Thanks for sharing.

 

[lawatt]

bad news: the little campine chick that got stepped on badly yesterday, that i returned to its mama for the night, has died -- poor little thing. i now wish i had kept it in the house overnight...

thankfully the weaker chick that's with the other broody is looking stronger this morning -- hoping it's over the hump, so to speak. so that's three chicks total -- no sign of any pipping with the remaining eggs, i'll probably take them out of the nests later today.