Dixie Chicks

Discussion in 'Random Ramblings' started by Amberjem, Jan 1, 2015.

  1. [​IMG]
    I have tiger lilies we transplanted the year we bought the house '95. I think and they are still going strong because they grow wild in the back yard. LOL

    Ladybugs you say? I have a ton around here...only because they overwinter in the basement. [​IMG]There is at least one in the sink every time I do dishes. Hangin out with me.
     
  2. vehve

    vehve The Token Finn

    Ladybugs are good to have, they eat bugs that would otherwise eat your plants.
     
  3. Amberjem

    Amberjem Overrun With Chickens

    yep :) always love seeing lady bugs... was just surprised to see one out n about was all
     
  4. perchie.girl

    perchie.girl Desert Dweller Premium Member

    Um... i think that was Fritz... and yep NOT pg

    I think that was the year the powers that B decided showing stuff like that at the Drive in was a bad idea....
     
    Last edited: Feb 20, 2015
  5. Beer can

    Beer can Overrun With Chickens

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    Stopped at our local feed store to see if their chicks order form was out. I ordered 15 RIR pullets from them about eight yrs ago. They laid tons of eggs. I wanted to see if they had Araucanas on it still, they did and I think they are the real deal. Rumpless, tufts on ears, lay blue eggs. I didn't know what they were before my BYC education. I've heard hatcherys don't have them. So I asked what hatchery do the chicks come from, they said Ridgway in Ohio. Anyone have experience with Ridgway? I've never heard of them and their reviews are about 50-50. The chicks are I think are $3 and change.
     
  6. Beer can

    Beer can Overrun With Chickens

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    I think your right Fritz. I wasn't going to tell our parents what it was when they got home, but you know younger siblings, mom popped the vhs tape back in and OMG! I think I was 12, sister 10, brother 7. We got a education from a cartoon Lol!
     
  7. Amberjem

    Amberjem Overrun With Chickens

    Wash, peel and core 5-10 (preferably organic) apples. Another nice thing is that there's no set amount, you can make as much or Place the peels and cores in a large glass or stoneware bowl and cover with water by an inch or so. (Optional to help the fermentation/yeast process work faster - add 1/4 Cup of sugar for each quart of water you used and stir to mix thoroughly.)
    as little as you want. Cover the bowl with a heavy plate. The apple scraps need to be completely submersed in the water. Cover the whole thing with a clean kitchen towel and let sit for a week in a cool dark location. Between 65-85 degrees is a good fermentation temperature range, and be sure to keep it in a dark place, because UV light destroys the fermentation process.The mixture will begin to bubble and foam as yeast forms. That's normal and in fact by Day 3, I had bubbling!

    When the week is up, spoon off any black mold that has grown. That's also okay and will occur if the mixture isn't kept cool enough, but if you keep the bowl in a cool spot you shouldn't have any mold.
    ain out the apple solids and pour the liquid into sterilized canning jars, leaving about an inch of head room and discard the solids. Cover each canning jar with a square of doubled cheesecloth and screw just the ring part of the top on. (Hang onto the flat parts of the lids, you'll need them later) This allows the yeast to 'breathe' and prevents the metal from corroding.
    Store the jars on a shelf in your pantry and wait about six weeks. A film should start forming on the top. The is the 'mother'. You can open up the jars and stir or swirl them so the mother settles on the bottom and more will grow on top.
    At about a month, the liquid is cloudy but still fairly light without a distinct 'vinegar' smell.And around six weeks, the color has deepened and there is some residue settling on the bottom.

    After six weeks, replace the cheesecloth with the flat part of the lid and screw the ring back on. There is a distinct 'vinegar' smell now and jellyfish-like masses floating in the jar.

    Stored in a cool, dark place, the apple cider vinegar will last indefinitely. By this point the yeast will have eaten all the available sugars and you will be left with a 'shelf-stable' vinegar. The flavor will develop and evolve over time.

    Note: If you save some of the mother from each batch and add it to the next batch, the vinegar will be finished more quickly. It's been hard waiting the six weeks for my first batch, but I have several batches started now that will finish at the end of consecutive weeks, so I will always have a batch of homemade apple cider vinegar ready going forward.[​IMG]
     
  8. Mahen100

    Mahen100 Chillin' With My Peeps

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    @ tntchick I still have tiger lilies and a" milk and wine" lily clump that were here in 1987 when we bought the place. Can't kill em. The "milk and wine" lilies smell wonderful and grew so huge I offered to share them. My friend came to dig....we had to dig to china to find the bulbs, and it was really almost impossible to uproot any. She got a couple, and they did transplant.
     
  9. Mahen100

    Mahen100 Chillin' With My Peeps

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    @ beer can I don't have any experience with Ridgeway. Mypetchicken.com sells true Auracaunas, but they seem to sell out a year in advance and the shipping seems pricy to me. I don't like the idea of the "leathal gene" either.
     
  10. Alaskan

    Alaskan The Frosted Flake

    it is the lethal gene that gives me willies
     

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