Kristen’s Chickens and Farming Ventures

[BY Bob]

No notifications... and super slow internet (70gigs goes fast with 3 people and You Tube) since Wednesday. Pour has been delayed until The end of next week. And we are scheduled for mostly dry weather until then. Andrew has two days of medical testing, so that’s slotted for Monday/Tuesday, Wednesday is cutting and wrapping Lamb, so we will have a Thursday or Friday pour if the weather holds. I’ve got some Videos to upload for y’all from today’s “treats”, so that’s coming soon. I love how the sunset lit up the maple tree in this picture of our soon to be poured crawlspace... thank you all for the kind thoughts on it, and I do promise pictures, when it gets done!
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I *think* I have my first “born and bred on Saturna” egg from my 20? Week old girls out of Chickie Hawk and his ladies. Either that or my Barnvelder ladies laid a super small one after her molt. And a cuddle pic with Hoppy...
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That egg is very cool. Congratulations! I will hold out hope that the pour goes as planned this time. Hoppy is a cutie and I love that sunset. Beautiful!

 

[Kris5902]

Glad that you are doing ok up there @Kris5902 , even if the cement hasn't been poured yet. I'd love to see how you cut and wrap that lamb.

I've been waiting all day for sign's of hatching over here, but if they hatch overnight while I am sleeping, they will have to just do it without me. I'm not staying up all night.

G’night! I find they hatch just as well, if not better, while I sleep... so I’m looking forward to some cute chickie pics soon

As to the lamb... there are 16 of them hanging and 4 beef for the next week (beeves hang for 2 weeks and they were done on the 18th RIP 40, who I wanted to hold back). Due to “family drama”, I won’t wrap here anymore. Betweeen our precarious living situation, my anxiety and depression, and some (IMO) completely heartless commentary on the homeless, the opioid and fentanyl crisis here, and depressed and suicidal people, from people who have no actual experience with or perspective on the subject, I don’t work in our Abbatoir unless absolutely necessary. Although I am happy to work with Andrew and Matt (the Abbatoir’s only paid employee), and if he minds his manners, will even also work with, or wrap for, my FIL if he does a Venison or Goat.

Our standard Lamb cuts are:2 leg roasts, 2 racks, shoulder chops (or sometimes roasts), loin chops, arm cutlets, riblets, shanks, and sliced neck. The rest is ground, usually yielding 2 approx 1 lb packs. They retail at $250-350 per Lamb and each one takes under 1/2 hr from the hook to a box (with 3 cutters and 2 wrappers). We paper wrap for the freezer, so there’s more folds than a standard counter/butcher wrap. It’s just like wrapping a Christmas present with 2 extra folds on the edge seams. Ground and kidneys go in 2lb plastic baggies. If we are wrapping for the store everything gets vacuum sealed and the leg roasts are steaked, because it’s harder to retail 2 $50-60 roasts at the store.

Tonight we had a vegetarian spaghetti dinner, as I found a huge patch of shaggy mane mushrooms on the way home from recycling. I plan on going for a walk soon for chanterelles, as there should be some near our trailer, and they are just coming into season.

 

[Kris5902]

That egg is very cool. Congratulations! I will hold out gor that the pour goes as planned this time. Hoppy is a cutie and I love that sunset. Beautiful!

Thanks! There’s a special point in one of my videos just for you @BY Bob ... “not so fluffy butt after all!” Of Auntie Marans I’ll upload when the internet connection is a bit better, You Tube is not going too smoothly tonight for some reason. Yes, my data plan has reset! Aaand, now my connection is spotty. Go figure!

 

[Aussie-Chookmum]

No notifications... and super slow internet (70gigs goes fast with 3 people and You Tube) since Wednesday. Pour has been delayed until The end of next week. And we are scheduled for mostly dry weather until then. Andrew has two days of medical testing, so that’s slotted for Monday/Tuesday, Wednesday is cutting and wrapping Lamb, so we will have a Thursday or Friday pour if the weather holds. I’ve got some Videos to upload for y’all from today’s “treats”, so that’s coming soon. I love how the sunset lit up the maple tree in this picture of our soon to be poured crawlspace... thank you all for the kind thoughts on it, and I do promise pictures, when it gets done!
View attachment 1944944
I *think* I have my first “born and bred on Saturna” egg from my 20? Week old girls out of Chickie Hawk and his ladies. Either that or my Barnvelder ladies laid a super small one after her molt. And a cuddle pic with Hoppy...
View attachment 1944941 View attachment 1944943 View attachment 1944945 View attachment 1944949
View attachment 1944955

Woohoo! First eggs are always exciting. Congrats Kris.

There will be much celebrating in this part of the world when the pour is done.

 

[BY Bob]

Thanks! There’s a special point in one of my videos just for you @BY Bob ... “not so fluffy butt after all!” Of Auntie Marans I’ll upload when the internet connection is a bit better, You Tube is not going too smoothly tonight for some reason. Yes, my data plan has reset! Aaand, now my connection is spotty. Go figure!

I look forward to seeing it. Nice of you to think of me.

 

[BlueBaby]

G’night! I find they hatch just as well, if not better, while I sleep... so I’m looking forward to some cute chickie pics soon

As to the lamb... there are 16 of them hanging and 4 beef for the next week (beeves hang for 2 weeks and they were done on the 18th RIP 40, who I wanted to hold back). Due to “family drama”, I won’t wrap here anymore. Betweeen our precarious living situation, my anxiety and depression, and some (IMO) completely heartless commentary on the homeless, the opioid and fentanyl crisis here, and depressed and suicidal people, from people who have no actual experience with or perspective on the subject, I don’t work in our Abbatoir unless absolutely necessary. Although I am happy to work with Andrew and Matt (the Abbatoir’s only paid employee), and if he minds his manners, will even also work with, or wrap for, my FIL if he does a Venison or Goat.

Our standard Lamb cuts are:2 leg roasts, 2 racks, shoulder chops (or sometimes roasts), loin chops, arm cutlets, riblets, shanks, and sliced neck. The rest is ground, usually yielding 2 approx 1 lb packs. They retail at $250-350 per Lamb and each one takes under 1/2 hr from the hook to a box (with 3 cutters and 2 wrappers). We paper wrap for the freezer, so there’s more folds than a standard counter/butcher wrap. It’s just like wrapping a Christmas present with 2 extra folds on the edge seams. Ground and kidneys go in 2lb plastic baggies. If we are wrapping for the store everything gets vacuum sealed and the leg roasts are steaked, because it’s harder to retail 2 $50-60 roasts at the store.

Tonight we had a vegetarian spaghetti dinner, as I found a huge patch of shaggy mane mushrooms on the way home from recycling. I plan on going for a walk soon for chanterelles, as there should be some near our trailer, and they are just coming into season.

A few years back, I was looking for a lamb leg roast, but the store wasn't carrying them. I think that they must be doing the same thing that you mentioned with them. I will keep in mind that they may be labeled as lamb steak's now.

 

[BY Bob]

A few years back, I was looking for a lamb leg roast, but the store wasn't carrying them. I think that they must be doing the same thing that you mentioned with them. I will keep in mind that they may be labeled as lamb steak's now.

My wife wanted to make my Dad a lamb leg roast and she had to order it as no one carried them here any longer.

 

[BlueBaby]

My wife wanted to make my Dad a lamb leg roast and she had to order it as no one carried them here any longer.

I'll have to figure something out on that because I like eating roasted lamb.

 

[Ribh]

There will be much celebrating in this part of the world when the pour is done.

X2

Not getting notifications here either.

 

[rjohns39]

X2

Not getting notifications here either.

X3 Good morning Kris