Nevadans?

[Eglyntine]

Quote:
Say no more! I work with computers every day, and as a consequence, anyone who finds that out comes to me for help.

The first thing I ask them when they tell me they are having virus/malware issues is, "Do you have teenagers?"

Here is what you need to do to permanently cure that problem. Hopefully, you aren't using one of the "Home" editions of Windows. When your computer is first set up, there is only one user which, by default, has Administrator privileges and no password, which means it can do anything to the computer. Unfortunately, any virus/malware that you inadvertently load also has those privileges!

So I first set a password on that Administrator account, then create a new account that has Power User privileges for the parents, and another account that only has regular user privileges for the teens. So far, I've yet to have a callback!

Eglyntine I LOVE chicken and dumplings

! My country grandma from Texas made the best! Unfortunately, I've never had any that came close to her's since.

ETA

Nevada thread, shanyalv!

Well my Grandma who taught me how to make chicken and dumplings was raised in Ft. Worth and like you, I think that hands down she made the best I have ever tasted. My Mom makes them just like her mom, and hopefully I will teach my boys. There is just something about chicken and dumplings that makes almost everything all better again once you take that first bite.

 

[SunnyDawn]

Quote:
....I know a few people who wish they had a reason....

Sunny:

Dare's a sayin round home ta geet da freshest in da road kill as you be drivin down da road n you see da roadkill, ya circle it wid da paint spray. Come on back an hour lada n da ones not circled r da freshest for da pot!

Ha ha ha ha ha!!!

Quote:
We are having eggplant parmigiana since I figured we better try it first before we gift it. I'll let you all know how it comes out.

Quote:
I let mine sit for 6 months to a year depending on which cleaning it came from (we clean the coop twice a year because we use the deep litter method and just keep adding material). But I don't do any formal composting these days.

Thanks for the info Carol and NevadaRon, I had a warning from my malware program the other day that it had blocked a threat and it did not open a page in BYC that I was trying to click on. Wonder if that's why BYC closed down for several hours last night.

Hi shanyalv~!!! It's so exciting to see how fast this thread is growing! Welcome to the Nevada thread! How many chickens do you have?

Quote:
Genny, that would be no problem at all!!! I love the sauce over angel hair spaghetti with itailian sausage slices (the sausage simmer in the sauce for 8 hours so I have plenty) then I cover it with cheese! Yuuuu-um! You know how much I love to feed people and angel hair only takes 4 minutes to cook. Should I bring enough for your Hubby too? I can add some spinach leaves if you like it florentine style (I love both).

Eglyntine I hope I like it! I've never tried it before but have had eggplant in a couple of dishes that I like. Well I'll know in a little while, it's almost done.

 

[Peep_Show]

Hi there, Shanyalv! Welcome to our perch in the outpost coop of NV!

re: Pasta sauces and creations....

I haven't grown a tomato in a good long time, but I LOVE homemade sauce.
So to compensate I grind the beef, grow the basil and make my own ricotta and sometimes make the noodles. But, alas, off to the jars I go. (My favorite sauce at present is Puro! which is found at Fresh & Easy for all of $1.19/jar...really fresh tasting. For good beefy beef flavor I use beef shanks -- not chuck -- as the meat.). I so miss grinding the romas and amish paste and oxheart 'maters and a good long simmer to fill the house with fragrance... Unfortunately, Glade hasn't come out with "Italian Grandma's Kitchen" yet.

I am SO envious of y'all that have gardens proper. I can grow herbs, but veggies just are a bane to me right now.... Funny because when I was on the ranch I could put a twig in the ground and get a tree. Here you put a twig in the ground and you've got a stick in a brick. Wish I hadn't taken the farm so much for granted....

Dang. Now I'm hungry again....

 

[BoulderCityFoul]

Quote:
I hail from the Land of Enchantment and was raised on red/green chilis. My parents told a story about when I was a toddler they took me out to eat at a New Mexico style restaurant. They ordered chili rellenos for themselves and a burger for me. Apparently, I refused to eat the burger and ended up eating Dad's entire relleno by myself! LOL!

While courting my wife, we frequented my parent's house for meals. After the third visit, she asked, "Is there anything you guys don't put green chili on?" I responded, "Yeah, cereal!!"

Fortunately, my wife has acquired a taste for NM style cooking and frequently cooks with chilis. We even grow a few of our own each year.

And to bring the focus of this thread back to poultry:
Our chickens are now sounding like chickens and don't want to have anything to do with us anymore. I think they will be ready to start laying in another month, or so. They are extremely curious. They'll check out the shed when I leave the door open and have even come into the house when the backdoor was open. Recently, they have been eyeing the doggy door, trying to figure out how it works. I know they are plotting to coerce the dogs into letting them roam the house during the day when we are at work! It reminds me of the movie Chicken Run, where Mrs. Tweedy tells her husband, "They are just chickens, you dolt. They don't plan and they are not organized!" Yeah right!!!

 

[SunnyDawn]

Quote:

So now is not the time to talk about how good the eggplant parmigiana turned out (I cheated and seared super thin cuts of chicken and added that to the casserole as well). Not sure it needed it though the eggplant itself was fantastic! The chicken added a nice texture to the dish though.

You know how to make your own ricotta?!! Do you know how to make mozzarella too? Can I move in and take lessons? I'm slow but talented!

Quote:

 

[Peep_Show]

Quote:
Sunny, you don't have to be talented nor even have special ingredients to make ricotta. I use a crockpot and it is super easy. Heat up 2 quarts of whole milk on High for 45 minutes. Add 1 cup buttermilk, 1 tsp. salt and 1 tsp. sugar and stir. Heat for 15 minutes on High and add 3 Tbs. white vinegar. Cook on High for 1.0 to 1.5 hours. Turn off crockpot and let rest for 30 minutes. Pour into colander lined with cheesecloth (or smooth nap dish towel). Hang or squeeze out excess fluid. Save some whey for storing cheese in and give the rest to the chickens.

Mozzarella takes a bit more hands-on with the kneading and stretching... I like my cheese quick and easy!

(I do add some extra cream or Half & Half for extra richness in the ricotta) Bon Appetite!


- - -

Tonight I thanked the Fresh Egg gods for some REALLY nice eggs I bought (yes, the curse of those of us henless at present) for a key lime pie. Fresh eggs make really nice meringue and the ones from F&E really stood up to the job. They were packed late last week. This I know from the hint to read the Julian dates gleaned from another thread. BYC is SO awesome....

 

[vegaschick]

shanyalv - Yay!

's NV thread. Yes, we all want to know how many chickens you have and how old? Chicks or already egg-layers? I'm on the other side of town but so happy to meet more chicken folk in my own neck of the woods, so to speak. Feel free to ask questions about anything chicken related (or not). Keeping chickens in the desert is not for the faint of heart...just ask my poor panting pullets!

BoulderCityFoul - I have proof that they DO plan and they ARE organized. I found one of my gifted (free to me, not unusually proficient at anything) game hens chicks in the act of escaping from the run. It had its head and neck poking out from under the chicken wire and was slowly and methodically excavating to widen the tunnel. It's mother and sibling were on watch nearby but must have gotten distracted and failed to sound the alarm. Sneaky things, they were headed for the garden, or so I like to call it, though it has given me next to nothing this year.

Peep_Show - "stick in a brick" ... that's exactly how it is! The poor plants struggle so much to merely survive they just don't have any energy left to produce ... produce. It's sad.

 

[aubreynoramarie]

Quote:
well at least yours are TRYING to use the doggy door. i put one on my coop to keep the cool/heat in. ive been pushing them through it for MONTHS and they STILL dont get it! i gave up, threw the darn flap out.

 

[NevadaRon]

Quote:
My mom was born in Ft. Worth. Grandma, however, was born on a farm on the banks of the Brazos River near what is now Whitney, Texas. In fact, the farm is now under the waters of Whitney Lake (thank you Army Corps of Engineers)! I would love to get your recipe as both mom and grandma are gone now.

 

[Eglyntine]

Quote:
We are in the process of building our Coop this week but our Coop when I was growing up had a guillotine style type door for the chickens to get in and out. We opened it in the morning and just tied it off on the side to keep it open during the day and then dropped it at night once the chickens were inside to keep out any varmints out. Chickens can be very smart but most of the time they are air-heads so I can see them totally thinking that flap is "new" every time they head up the ramp.

We start construction this week on the Coop so I am super excited, I just need to figure out where I want to put it. I had it all figured out and then I got to thinking about potential neighbour complaints so now I am looking at another spot in the yard. No one has complained yet but you never know when it is going to happen.