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Discussion in 'Incubating & Hatching Eggs' started by ozexpat, Dec 25, 2012.
Then I shouldnt tell you about this one....https://www.backyardchickens.com/forum/newestpost/750468
Bens thread is another great adventure. I lost significant sleep catching up on that one
Hahahaha, been pretty boring of late.......waiting for that first egg and growing fodder! Thanks for the compliment though
We had a barrage of unexpected guests starting just after sunset.
3 separate groups caused us to scramble and be creative with the "standby" food we keep on hand.
The first to go was the duck sausage. Then the adobo and pancit bihun noodles. Later we threw in pork belly cooked over charcoal.
Between the surprise guests,the extra laborers,our family and Bernie's bunch we fed 20. The last of the guests,Mrs Oz' parents departed at 1230.
Sounds like a big party going on! I will definately have to try out some duck sausage. Did you mix in anything else or just all duckmeat?
I used to make rabbit sausage for older rabbits being culled because they weren't good breeders. Rabbit fat is nasty tasting to me so if there is any I strip it off. I would grind half rabbit and half fatty pork and make sausage pattys. Didn't have a stuffer back then, but a grinder and stuffer are on my wish list.
I used pork belly for fat, sage thyme and paprika.
My ducks are free range and were way less than fat.
Next time I will pen them and fatten them up for three weeks first.
I am caught up on that thread too. I jumped across to that one when I was almost caught up here after seeing Oz suggest it. Another great read,
That is a bother thread that I have been following. I am quite impressed with Ben's ingenuity and perseverance. The rooster "enclosure" is particularly impressive.
I better start updating then.
I will do a preliminary candling tonight. Its 5 days so I will get a good indication on the white eggs.
Dads eggs produced 8 chicks. I found out that some were up to 12 days old and stored at room temp (78f) so the age adds another variable. I will candle the eggs we collected before I put them in lockdown. They were only three days old.
One of our workers call off sick so the remainder worked on the fence as we had to pour concrete for the posts.
We may start on the coops after lunch.
Today we ate bacaretta. A tomato based casserole with beef carrots potatoes and garbanzo beans. Served with rice of course.
Our workers start at 7 am. They have a 90 minute lunch and two 15 minute breaks,finishing at 5pm. The break from 1230 until 1400 keeps the out of the heat of the day.
Today we have a nice breeze of 10knots off the ocean. Its a great tropical day.
You might want to try the old folks home, They are pretty talkative. I just hope your not easily offended..lol and you dont have to be old, I saw Oz in there a couple times