Hatching Eggs / Paypal CHAT Thread

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That reminds me :oops: Chocolate Bacon Baklava
Ingredients:

1 pounds sliced lean bacon
2 cups whole blanched almonds, hazelnuts, and pistacios, coarsely chopped and toasted
2 cups mini-chocolate chips
1 tsp. vanilla extract (I have seen recipes with bourbon, but have not made it that way... yet - sounds yummy!)
½ of a 16-ounce box of phyllo dough
10 tablespoons (1 ¼ sticks) unsalted butter, melted
1lb. jar good local wildflower honey (the quality of the honey can make or break this dish - use a good, flavorful honey)
Preparation:

Preheat oven to 400 degrees.
In skillet, fry bacon in batches until crisp. Drain well and crumble. In food processor, finely chop the bacon with the nuts. Transfer to a bowl and mix in chocolate chips and vanilla extract.
Brush a 13-by-9-inch glass baking pan with melted butter.
Lay a sheet of phyllo in the pan; trim edges to fit and brush with butter. Repeat with 4 more phyllo sheets and butter. Spread about 1/3 of the bacon-almond-chocolate-chip filling evenly over phyllo. Repeat this layering of 5 phyllo sheets and bacon filling two more times. Top with 5 buttered phyllo sheets, buttering the top well. With a small, sharp knife, cut baklava into 1-½-inch diamonds.
Bake in preheated oven 10 minutes, then reduce oven temperature to 325 degrees and bake about 1 hour longer, until nicely browned. (Check after 45 minutes to avoid overbrowning.)
Meanwhile, in small saucepan, warm the honey to pouring consistency, but do not boil. Pour warm honey over hot baklava. Store in refrigerator.
Too bad y'all aren't closer! We raised pigs on pasture and finished them on hazelnuts and dairy and its seriously the most amazing bacon that I've ever eaten! Will definitely be making this with some of it!
 
Too bad y'all aren't closer! We raised pigs on pasture and finished them on hazelnuts and dairy and its seriously the most amazing bacon that I've ever eaten! Will definitely be making this with some of it!
I'll be getting your honey from the backwards swap in the mail this week.
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Fingernail polish is one of the girly things I like, but I refuse to pay someone to do it. Soooo, it literally only lasts like an hour before it starts to chip off!

I love the colors you come up with! I've always bit my nails because they're really, really thin (like paper thin) and flip back on themselves if they get any length at all which is the creepiest sensation ever. So I never got to experience the "girly-ness" of nails till I got acrylics once. It was great! Expensive, but great -- and of course, I couldn't actually do a darn thing
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I felt fabulous and totally spastic, both at the same time :p

Still, I keep swearing some winter when I'm back in funds (and the garden doesn't need me for a few months) I'm going to get them again!
 
I love the colors you come up with! I've always bit my nails because they're really, really thin (like paper thin) and flip back on themselves if they get any length at all which is the creepiest sensation ever. So I never got to experience the "girly-ness" of nails till I got acrylics once. It was great! Expensive, but great -- and of course, I couldn't actually do a darn thing
gig.gif
I felt fabulous and totally spastic, both at the same time :p

Still, I keep swearing some winter when I'm back in funds (and the garden doesn't need me for a few months) I'm going to get them again!
I gave up on having nails a long time ago. I would destroy the paint job minutes after walking out the door. When I was in Korea, I had my nails done all the time. It was cheap and I had no real physical work to do. So my nails looked nice a little longer.
 
hey cluckitall, got you 8 eggs today will probably gather till wed. morn then mail wed afternoon
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Oh COOL!!!!!!!
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Just told my friend who came to visit Friday and fell in love with the silkies that there might be a silkie or two in her future
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And good grief, you weren't kidding when you said they were laying like crazy!
 
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Just got home from taking the kids sledding for the weekend. We went tubing just outside of Park City, and then went further up the mountains and stayed at a nice spa. DH and I got to soak in a hot spring, which was nice since the temp ranged from 5 to -20 up there. Felt warm when we got back to the valley at 16 degrees. This was the first time that I left the chickens. They did just fine, though my buff Orpington girl apparently tried to attack my friend when he tried to collect eggs (that was one of the most absurd conversations I have ever had).

I hope that all is turning out for the best. Sounds like lots of chicks hatching and new breeder pens being built. I can't wait to start my projects and start hatching eggs.

I have a question for those of you in cold climates: do you heat your coops? I chose not to after reading many articles on the matter. I kept them locked in yesterday, we didn't get in the negatives in the valley, but it was a high of twelve. None of the girls seem the worse for it. No one is acting lethargic, and no sign of frostbite on the big combs (which is only my rooster and the blue Andalusian, her comb is as big as his). S far all seems to be fine without heat. Do you ever add heat if you don't use it? At what point would you add heat? And on that note, all y'all talking about 65 temps...I am so jealous right now.

Here in mid-Ohio I've never seen temps get that bad -- it's gotten down to maybe 5 degrees a few times, but that's it. My girls have been weathering the cold just fine, they just all snuggle up together on the roosts. I suspect if I were still up in northern NH I would probably do a lightbulb in the coop just to take the edge off during the cold snaps -- I remember one two week stretch where we were waiting for the temp to get above the single digits... (BRRR!)
 
Oh COOL!!!!!!!
ya.gif
Just told my friend who came to visit Friday and fell in love with the silkies that there might be a silkie or two in her future
wink.png


And good grief, you weren't kidding when you said they were laying like crazy!
should have been more, several are laying every other day. I"m hoping to send at least 2 doz
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