"Louisiana "La-yers" Peeps"

[catdaddyfro]

I can't get over this last picture with the little one standing up all his little feathers already. Soooo cute!


I know it "him's" a bad boy huh LOL?

 

[luvmychicken]

Good Afternoon Chicken Peeps. So, many of you don't know, but I have been waging a war against the city council of Roswell Ohio to keep an ordinance from banning all livestock (including chickens) from the city. My sister's family lives just within city limits and my niece (who wants to be a chicken lady like Aunt RahRah) has a small flock of 4 Production Reds and 2 ducks she purchased from Tractor Supply this spring. I made a petition on Change.org, which can be seen here...https://www.change.org/petitions/roswell-ohio-city-council-stop-the-new-ordinance-banning-chickens-2 a couple weeks ago. This morning, the local paper did a FRONT page story about this...see the lead story. Link to text for the story.....http://www.timesreporter.com/topsto...s-plan-to-ban-all-farm-animals-in-the-village The next council meeting is Tuesday next week. I am sending a copy of the signed petition as well as a legal dossier provided by SalemChickens.com and changed to use in Ohio. So, if you guys would please sign the petition at the link above, I would really appreciate it. We currently have 377 signatures, but I would like to send it with as many as possible. The fact that you are out of state is irrelevant: It is simply to apply pressure from bad publicity, which has already started to work! Thanks in advance everyone!

Signed!!! Good luck!!!

I signed it. I had to fght thw city where I live

 

[1MrsMagoo]

Probably not that much. Like in dog shows the money comes from getting top dollar for their offspring an stud fees that if chickens are used for stud. When you think about it it's probably no money when you add top quality feed,top birds.travel to shows,entry fees,etc. most people do it for the love of the breed and showing.

What are the prizes for winning at these shows? $1,000 minimum and more?

Julie,

Nope, I haven't seen a top prize over $250 advertised since I've been looking: Even then as a "courtesy" you take out an advertisement in the Poultry Press thanking the show/club and spend most of it on the ad...lol.
Ron pretty much hit it on the head. Some are motivated by prestige, while others bragging rights, or economic gain. With my geese it is for the preservation of the breed: I haven't even shown them. I love my birds and would do it just for the enjoyment I get. However, if showing them and winning allows me to get more per offspring, then I don't have to hatch as many and that works for me too. I know quite a few exhibition breeders with well over 100 juveniles on the ground to choose through in any given season: Many of them raise four breeds or less.

As to the feed issue: I know a bunch of people that feed Show Chows that cost $28 per bag. Show fees are usually small: Around $3.00 per bird, however most people bring over 10 birds and any double cooping for large breeds doubles the entry. Then you have to consider travel expenses. Folks are coming to our show from as far away as Florida so far. If they stay in a hotel and drive here that adds up quick.

However, enough can't be said about getting a bird that truly represents the breed as it should be versus a hatchery hen. I have both and love them all, but the breeder birds are just a lot nicer.

Adult Hatchery Barred Rock Hens.



Juvenile Good Shepherd Barred Rock pullets.


Adult Hen

 

[luvmychicken]

I'm in Sulphur, and I'm just doing general research right now. My family is planning on moving back out to the country within a year or two, so I'm planning early on... Hopefully! LOL!

Me too. where in sulphur

 

[Angelicisi]

Anyone near Baton Rouge have LF fertile eggs?

 

[cypressdrake]

I have some French Black Copper Marans hatching eggs, French Blue Copper Marans Hatching Eggs, Blue Laced Red Wyandotte hatching eggs and chicks available.
If your interested P.M. me or call 985 633~~3790 I am located in chackbay about 40 minets away from Baton Rouge.

 

[Angelicisi]

Thanks, I will soon! Have a hen that's stealing eggs and being VERY protective of our eating eggs! But we need them soooo I figured I could switch a roo, Errr switch a pullet! Doh...give her some babies to be since no rooster here!

Come Spring I'd like to get a hold of a Rooster Pimp Bahahhaa really tho O.O for a week or so and do a hatch of babies from my wheatan ameraucanas. But they're to young still and my other girls are great layers and I was hoping to break her before she stopped laying and went full on broody, but its not looking like she's wanting anything but her egg collection lol growls at me like a dog!

  I have some French Black Copper Marans hatching eggs, French Blue Copper Marans Hatching Eggs, Blue Laced Red Wyandotte hatching eggs and chicks available.
If your interested P.M. me or call 985 633~~3790 I am located in chackbay about 40 minets away from Baton Rouge.

 

[kuntrygirl]

[quote url="[URL]https://www.backyardchickens.com/content/type/61/id/5952967/[/URL]"]

[COLOR=333333][COLOR=0000CD]I can't get over this last picture with the little one standing up all his little feathers already. Soooo cute![/COLOR][/COLOR] [COLOR=333333][COLOR=0000CD]I know it "him's" a bad boy huh LOL? [/COLOR] [/COLOR] [/quote]

 

[TerriLaChicks]

TGIF everybody!

 

[TerriLaChicks]

Supper tonight (w/a glass or two of Julie's wine):

Serves 4

Fresh crabmeat will make these crab cakes taste even better. With packaged crab, if the meat smells clean and fresh when you first open the package, skip steps 1 and 4 and simply blot away any excess liquid.
Ingredients

• 1pound lump crabmeat, picked over for shells
• 1cup milk
• 1 1/2cups panko bread crumbs
• Salt and pepper
• 2 celery ribs, chopped
• 1/2cup chopped onion
• 1 garlic clove, peeled and smashed
• 1tablespoon unsalted butter
• 4ounces shrimp, peeled, deveined, and tails removed
• 1/4cup heavy cream
• 2teaspoons Dijon mustard
• 1/2teaspoon hot pepper sauce
• 1teaspoon lemon juice
• 1/2teaspoon Old Bay seasoning
• 4tablespoons vegetable oil

Instructions

• 1. Place crabmeat and milk in bowl, making sure crab is totally submerged. Cover and refrigerate for at least 20 minutes.
• 2. Meanwhile, place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch nonstick skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.
• 3. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.
• 4. Strain crabmeat through fine-mesh strainer, pressing firmly to remove milk but being careful not to break up lumps of crabmeat.
• 5. Pulse shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed. Add cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables. Add mustard, hot pepper sauce, lemon juice, and Old Bay seasoning; stir until well combined. Add crabmeat and fold gently with rubber spatula, being careful not to overmix and break up lumps of crabmeat. Divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes.
• 6. Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Using 2 spatulas, carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately