I render any solid fat trimmings and re-melt my saved grease, then combine all that in my food processor (making sure the fat’s not too hot!) with cornmeal and flour and some peanuts and crushed red pepper (to discourage squirrels). I pack it into molds, either from store-bought blocks of suet or deli containers, cool and store in the freezer. The wild birds love that in the winter!
I didn't join a forum to meet people. I joined to help people with their chickens. So you all can enjoy your thread.
Totally legit! But this thread is in the “random ramblings“ section of the “social“ subforum so it makes sense that it’s not focused on chickens.
That was me for many years where I was always building something or taking 3 times the amount of time I now spend on daily chores. My chicken sitch is so awesomely efficient and bomber now that I have alot of extra time on my hands and I'd rather exchange info. with people who have similar lives to mine than on ridiculous facebook. So thanks for your approval, I will enjoy this thread....
Oh the pickle PTSD this brings to me.... You know "Frickles," how they are usually krinkle cut or whatever it's called.... But some places now have fried pickle spears.... I burned the living shit out of my mouth with one at restaurant in Hawaii. It hurt!!!!!Random like this pickle.
I've never had a deep fried pickle. But I can I can imagine how a piping hot pickle would be if eaten right away.
I have 8 pullets, all 20 weeks. One Barred Rock started laying at 18.5 weeks, and I've gotten 4 eggs from her in the last 1.5 weeks (1 got a hole pecked in it
). I also have a Buff Orp who started laying in that time frame - 3 eggs - but they've all been soft shelled, and laid on the poop board overnight 
(I'm hoping this will correct itself - she's my lowest on the pecking order). I may or may not have another layer, but it's exceedingly hard to tell right now.
The roof of my mouth blistered immediately, and I could only drink Mai Tai's for days after....
