Coffee's ready...

Temps today and the rest of the week are suppose to hit the mid 40's now. There hasn't been to much frost in the ground this winter. Maybe a 2 - 4 inches from that last "cold" snap. Times are changing...
 
Warm here for the next ten days. Had trouble with my Pullet Shut door when it got down to 0 (-17C), it wasn't opening or closing properly, acted real herkey jerkey. I spoke with them, they'd had a few other people in Minnesota and Canada report the same; since they are in Texas, it's hard for them to test it below 10 degrees.

They were already at work on reprogramming the circuit board for better response/torque at cold temps, they quickly sent me a replacement board. (that is one good company). I've installed it, I need to give them feedback, but until the cold returns I won't be able to tell if it solves the problem.

The chooks don't care about the cold, but their water and door do.
lol.png
 
I still staggered out to the hen house every night to close them in, and in the mornings to let them loose. Just a nice habit I think. The coops aren't far, maybe 50' away. On some nights or mornings, it might take me over an hour to go out and do it. Sometimes if my path takes me through the shop, well the better half comes looking for me.......
 
Good morning chicken wranglers
I'm sorry to say that I lost a calf this week.On the bright side we are milking the dam.She is a small cow ,a Galloway and we get about a half gallon a milking from her so far.I'm not all that experienced with milking so I'm trying.
The cream is rich and a deep almost yellow white color.Try that in your coffee
.God Bless!
 
I had a Heart Surgeon tell me that heating the cream/milk to body temp mellows the acid even in an urn that has been cooking for 12 hours or more in the hospital. It also help prevent the heart burn that came with the coffee. What better way to heat the cream than in the utter??
 

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