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

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My Dad does it for fun now too. I am just in my 1st year being an Apprentice Toolmaker, so actual learning how to mill, turn and grind things and not just watch. Dad said it's bout freaking time girl!


x2. :gig
I've only turn wood with no real classes. It's fun to see what the different woods turn out when the lathe is turned off.
 
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SQUEEEEEEEEEE!!!! DUCKBURD OF ADORBS AND WEB!!!
I need a good friend local that can bake me fresh sourdough bread, that would solve the sourdough bread issues :lau or find someone to bake it with me :lau I may need hand held. I build them a goat pen they make me bread :yesss:
Me!!!!! :ya Bit of a lengthy commute though.... :gig
I started with 24 eggs. I culled clears on day 7 and had 15 eggs left. They are on day 19 and I am so excited! The eggs are Cochin x Red sex-link and Cochin x Silkie. The only chick that I have hatched so far died from a bacterial imbalance from my dad not believing me when I said that we needed to slowly transition to another feed. I am so excited!
:fl
I wish this video would have not gotten screwed up!! Sister Brotherly Love Oh momma wants some lovin too? lol attack of the lap goats!!!
AWWwwwwwww! :love
Few years ago there was an eagle or hawk around here that had been shot, and the Department of Fish and Game was offering a $10k reward. -Kathy
:eek:
i just wanted to know if there were things that were big no-no items lol
I dont feed mine tater skin or onions, thats about it. :oops:
 
Don't let them eat the dog.
but why not??
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it would be impressive if they could catch her

I cut the grapes first, I don't feed them whole.

I don't feed them hot peppers, some of mine like bell peppers, but not all. I have one batch that LOVES Captain Crunch. I don't feed them moldy food. I've heard celery can be bad, because it's stringy, but what about if it's chopped?

But we give them most everything else.
i put moldy food in the compost but i am very sure they jump in there and eat it anyway, but i try not to let them eat it

SQUEEEEEEEEEE!!!! DUCKBURD OF ADORBS AND WEB!!!
Me!!!!!
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Bit of a lengthy commute though....
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AWWwwwwwww!
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I dont feed mine tater skin or onions, thats about it.
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i dont give those either

Baby waited for me...literally busted out when I got here...I can finally breathe!





YAYYYYYY!!!!!

Thanks!
 
Okay so here's my questions. What's up? What did I miss? Did runt lose more birds? Did he get corid?

Is that purple duck real or dyed? Where can I get one?

We picked up 64 hatching eggs from a new friend on Saturday and set them last night. So worth the hour drive there and back. We had a blast! I saw my first seramas(although I think they were a bit bigger that seramas normally are) @ Sally aren't the bigger ones C class?
I saw my first frizzles much cooler than I thought and cuter than I thought but I'm still not sure I would want them. I saw my first Sebastopol geese also cool but I didn't get too close. And they hand English shepherds! Awesome dogs! I told her she could move her whole operation to our house lol.

So we came home with 64 eggs like I mentioned and two young pullets. A buff Brahma and and blue silkie mix both sweet as sugar. I'm in love! Sally your Brahmas are on my want list now too. The more Brahmas we meet/get the more I like them. We now have two lights and a buff.

The eggs we got include silkie eggs for fun and to try to replace our lossed birds(mutters stupid fox and expletives under breath) from her mixed silkie flock which has been producing blues buffs partridge splash grey a few white black and porcelain. Super exited about these. I swear she also had a couple young chocolate silkie pullets which were beautiful and I would love one of those but I think she said they weren't laying yet.
There is also the possibility of some porcelain d'uccle eggs in the cartons with the silkie eggs as she also had a few of them. Although separate from the silkies. Her porcelain d'uccle roo seems to be some kind of silkie mix while her hens are pure. They're darling and the little roo was so comical with his silkie feathers. Despite his silkie feathering he seemed to be very much more d'uccle than silkie.

We also got lavender and black split American Orpington eggs. We love our orps and I'm super excited about them. Of every picture I've seen from people raising lavenders I think her stock had the least lemon(right?) leakage but one hen had pretty bad toes. We will keep an eye out for that of course.

Now for our resident genetics experts please....
The last eggs we got were silver pencilled rocks and mixed silver pencilled rock rooster over partridge hens. What will these chicks look like? If her and my knowledge of genetics is right and I used the chicken calculator correctly then the cockeral chicks from the mix should be sex linked and the pullets should be homozygous for the silver?

Silver pencilled rocks are something I've admired for quite a while so I can't wait to see them!!!!

Can you all tell I'm excited? ;)
 
I witnessed the big ants dragging bee larvae out of the hive.

I'm in the same boat. I sometimes worked 7/12s and still got stuff done. When I only worked 50 hours a week I got a lot done. Seems like more than I do now.

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I bet you're good with logistics nightmares.

That's terrible.
My friend that had the hip surgery is back home and seems to be avoiding alcohol for the time being.

:hugs

I hope it doesn't beat her up too bad.

Good luck with your new ones.

Well then you don't have to be concerned about the chemical properties of chloramine.
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You need a couple mink traps my friend
 
Quote: Laws here are you can sell raw goat milk for animal use.
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Benny I wanted to show you my good wholesome food from last nights supper!



Turnip greens, bacon-wrapped venison backstrap with jalepeno and cream cheese, smothered cabbage with bacon and venison sausage, grilled venison backstrap, grilled venison sausage, and venison roast stew with sausage and vegetables over rice.
YUMMY!
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I also saw still not kids.

It's official! Duck eggs will be picked up from Metzer Farms tomorrow and I will be setting them Friday night! Started working on the duck house this weekend
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Wonderful Good Luck!
For those of you that have broodies do you check every day for extra egg contributions or just every couple of days?
I check the first week or so, then I am more lax.
Congratulations!
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On a serious note.....my wife just came back from the store....her good friend killed herself last night.
She had serious drug and alcohol problems.....depression....etc
I know there are others out there like myself who deal with this stuff every day....there is help.....
I'm so sorry to hear that Phil.

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At a Glance

Prep
15 mins. to 20 mins.
Bake
30 mins.
Total
23 hrs 45 mins. to 23 hrs 50 mins.
Yield
2 loaves
Overnight

This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. For extra-sour flavor, add 1/4 teaspoon sour salt (citric acid).


Directions

  1. Combine the starter, water, and 3 cups of the flour. Beat vigorously for 1 minute.
  2. Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
  3. Add the remaining ingredients: 2 cups of flour, sugar, salt, and sour salt, if you're using it. Knead to form a smooth dough.
  4. Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone's timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to-the-minute process.
  5. Gently divide the dough in half.
  6. Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover with lightly greased plastic wrap and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.
  7. Spray the loaves with lukewarm water.
  8. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
  9. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
Tips from our bakers

  • For a tasty loaf using commercial yeast (for faster rising), check out our recipe for Rustic Sourdough Bread.
  • What makes the sour in sourdough bread? It's a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic than lactic acid; and acetic acid is much the tangier of the two. Thus, sourdough that's refrigerated before baking will have a more assertive sour flavor.
  • Adding citric acid gives your bread an extra hit of "sour;" but don't be tempted to go beyond about 5/8 teaspoon in this recipe. A good rule of thumb for ultimate sourness, without too much deterioration of the crust and bread's structure, is 1/8 teaspoon sour salt for each cup of flour used.
  • Depending on the thickness of your sourdough, you may need to add additional water or flour during the kneading stage. Your goal is a soft, elastic (but not sticky) dough.
Thank you!!! I have that cast iron pan in red too!!!!!!! is that what a dutch oven is? what do I know!!

Oh, you know what a dutch oven is.
Lockdown today. Honas, backyard blend, and the double yolker. I need to clean the hatcher and candle.

Good Luck!

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I'm so sorry to hear this.
 
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