INCUBATING w/FRIENDS! w/Sally Sunshine Shipped Eggs No problem!

[DwayneNLiz]

some of the stuff he eats looks good, i think i actually saw that episode

 

[Eruedraith]

Where are you at in Oz?

Country VIC, You?

 

[Eruedraith]

that's a great name for your first bird! LOL

Hehe, IKR and with such relief! I don't normally name my birds, but when I saw this one that's what I thought

 

[Eruedraith]

: go chickies!

Yes! It has a sibling now too! Just hatched a few mins ago. Both sitting next to each other trading hatch stories

 

[Chaos18]

Country VIC, You?

I'm in Pennsylvania, USA.

 

[daxigait]

Sad day today. I woke up to find my favorite mottled frizzled Serama hen laying without a head or neck. She was a little disabled, but all the other birds could probably get away faster. I have been asking my dad to fix the holes in the coop because I was worried this would happen. All the chickens will be in the garage until I get a chance to fix the coop.

 

[Eruedraith]

Is it chill if a hatched chick rolls one that is pipping onto its pipping hole?

Cuz this little Dino of a baby rolled the one next to it on to its exit point.

 

[DwayneNLiz]

Is it chill if a hatched chick rolls one that is pipping onto its pipping hole?



Cuz this little Dino of a baby rolled the one next to it on to its exit point.

they play soccer sometimes so long as humidity is up it 'should' be ok

 

[daxigait]

Looks tasty. We foodies have to stick together. Appetizer for last night's dinner was blanched broccolini, fennel, cauliflower, yellow and red bell peppers each wrapped in prosciutto. The store ran out of the latter so I also had to use mortadella and coppa as well to wrap all the veggies. It was sprinkled with grated parmesan. I didn't have time to go to a part of town where the fish selection was better. I was looking for halibut but no one around here had it fresh but I found some fresh wild caught swordfish which I know isn't the wife's favorite so I knew I had to cook it well and take it up a notch. Main course was broiled swordfish with a glaze of caramelized raspberry balsamic vinegar. That was served alongside fettucine with Swiss chard, onion and broccoli with a chardonnay sauce and grated romano. The wine for the sauce and drink was a '98 Chilean Chardonnay I found in the wine cellar. You can tell by the dust, it has been there a long time and is now mature. That was supposed to be topped off by fried lobster tails which we had in Isla Mujeres, Mexico on our honeymoon but that would have been too much so we're having that tonight. We even ate in the dining room to music rather than in the kitchen or in front of the TV.

Wow, I want to eat with you and Bennie.

 

[kwhites634]

Quote: I hate standing in line, for anything. Besides, I worked in a restaurant in h.s. and later, as an adult, for two different pizza houses, one of them Domino's; I know what goes on behind the kitchen door, so restaurants hold no particular attraction for me.