***OKIES in the BYC III ***

[Tony O]

Quote:
Thanks. Sure do need that.
I called, but already sold.

Wish I saw that sooner.

 

[NanaKat]

NanaKat, Okieridge,
Eggs are set, I will candle next week and report the fertility for you both.
They move to the hatcher on March 4th, and will be ready for pick up March 7th.

Thanks Carl. So appreciate your help on the Spangled OEGBs...Spring babies!
We're having a treat for dinner tonight. Got home too late last night to thaw and cook.

Cooking up a storm today, a big pot of split pea soup, cornbread (thick, sweet and dark

) lentils and rice for stuffed peppers, and probably some no bakes.

This is the first time I've ever bought ham hocks to add to the pea soup, I usually add lean ham cubes just a little bit before serving, but I thought the ham hocks might add better flavor, my those things have a ton of fat!!!!! I don't think it's in me to do that again, it will depend on the flavor, but it will have to be awesome for me to add that much needless fat again.

When I cook hocks, I cook them first in stock until the meat falls off the bones. pull out the bones and put the meat nd juices in the freeser just long enough for the fat to get solid. You can then pull out the extra fat. Leave enough to help season the soup.

wait till he tells ya!

Hi Nana Kat!!!! I thought of you last night, can I do sweet relish in a water bath?

Yes you sure can. The waterbath needs to be hot. As long as your relish/chowchow is hot ..fill the jars, wipe rim and seal with your lid. Fill the tray and waterbath for 15 minutes. Enough to get the jar and contents at the same temperature. You want your chow chow/relish to still have some crunch.

Based on Incubator, hatcher, brooder space and cages I handle 3600.
But when everything is in full swing it is now just about 400 a week that I actually hatch. It was great getting rid of all teh big birds and letting me focus more on teh bantams that like better anyway.
the bantams I only have to raise to 1 year and can cull at several points prior to that point. test mate set asside then keep or cull based on breeding results.
The Big birds I had to raise out to 18 months to let them finish corectly and completely, then test mate and raise them then set breeder pens.. so waiting 2 - 3 years to know which big birds I wanted to breed from was a real hassle and very costly.
I now have much better control of what is in my pens and what changes I can accomplish by having time to focus more on teh ones that really need the work.

The feed bill on large fowl is huge compared to the same number of Bantams. The extra time for a breeding program doubles the feed bill on the LF to get the same results. I see why you like the Bantams.

 

[NanaKat]

Hubby has some errands to run so I'm going with him...to eat lunch!
See ya'll later.

 

[Cjarvis]

Thanks Carl. So appreciate your help on the Spangled OEGBs...Spring babies!
We're having a treat for dinner tonight. Got home too late last night to thaw and cook.


The feed bill on large fowl is huge compared to the same number of Bantams. The extra time for a breeding program doubles the feed bill on the LF to get the same results. I see why you like the Bantams.

Anytime Nanakat..

I used to go through nearly a ton of layer a month and 600 lbs of chick feed. I like it much better now with only about 150 lbs of layer and about the same on chick feed.

it was a full time job before feeding and watering was about 6 hours then gather and label eggs. hatching and toe punching was quite the event too. Life is so much easier..

 

[Cjarvis]

Hubby has some errands to run so I'm going with him...to eat lunch!
See ya'll later.

Do I hear hispanic music in the background? Have a good trip..

 

[RetiredArmyWife]

Black Bean and Brown Rice Burgers
Ingredients

• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 medium onion, chopped
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• 1 cup cooked brown rice
• ¼ teaspoon each salt and pepper
• 1 tablespoon oil or cooking spray

Directions

1. Preheat oven to 450 degrees. In a food processor, pulse half the beans with onions, garlic powder and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight patties.
2. Brush a baking sheet with oil or spray with cooking spray; place in oven to heat, about 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes. Let set on sheet 5 minutes before removing.
3. Try serving with whole wheat bread instead of buns. Use fresh leaf lettuce, tomato, and other burger fixings to make a yummy burger.

These are the best burgers ever!

Saving this to make for my vegan sister. Thanks!

 

[emtdeb2001]

Hey all of you Okie hatchers, I have a question. I have some ameracauna's and some red pyle bantys in the incubator, their 21 days is up on Friday, how long should I leave the eggs that aren't hatched on friday? I could not candle the americaunas due to the shell color.
Thanks in advance. Debbie

 

[RetiredArmyWife]

Another Egg! This one was right in the nesting box! It is smaller then the first one so it may be the skinnier hen. I know it's not my Oreo since we all know he's a Rooster now.

 

[Kassaundra]

Yum that sounds good!

I do something simular to that.

I'm just bored with what I am making lately. So time to find something new.

You off today?

My gma used to make what we called invisible sauce spaghetti. I can't eat it anymore, but loved it growing up and everyone I've cooked it for loves it.

Saute some garlic, diced ham, couple of pieces of bacon in olive oil.

mix a couple of eggs (depending on how big a batch you are making), garlic powder, a touch of cinnimon, touch of hot pepper flakes, basil (or a mixed italian seasoning if you prefer), and either asiago shredded or parmasian shredded cheese (I prefer asiago).

cook your spaghetti noodles.

take cooked noodles and toss into hot (cooked) ham / garlic, then pour over the raw cheese / egg / seasoning mixture and toss over med-high heat until egg is cooked, serve warm w/ shredded cheese and a salad. It is very quick to make.

My mother in law even loved this (while she was a wonderful person who I loved dearly she ususally didn't like my cooking, but was way to polite to tell me, but this she would have multiple servings of each time I made it)

 

[Kassaundra]

Thanks nanakat for the ham hock info, I'll do that next time. It has an amazing smoked smell, the whole house smells all smokey (in a good way)

Gary was watching doomsday preppers the other day and a lady said she rubbed olive oil on her fresh chicken eggs and doing that they last 90+ days at room temps, anyone else know anything about that?