She said/He said Who's right? Who's wrong? No one!

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timbowsr said:
Well ... I'm originally from Mississippi ... and if you're from the deep south than you know that's pronounced Missssippi ( drop that second I )!! But, I've been in Louisiana now for about 26 years and sound like the rest of us. I can cook up a mean gumbo yeah!! My kids love it with boiled eggs dropped in toward the end so it soaks up all that roux. We had a crawfish boil for Mother's day and I believe we cooked about 200lbs of crawfish ++ potatoes, corn, carrots, mushrooms, hotdogs, sausage, deer sausage and brussel sprouts ... when I got through eating I sure wished I was hungry!!
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Hot dogs and sausage sound good.

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BYC910 said:
Gee people It's 9 30 in the morning and sat. I still can't keep up. I wonder how you stay alive Amy you don't eat anything. Well 6 EE's have hatched but 1 doesn't look very good only 10 more to go.
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My son's worse than me...lol He has maybe 10 things in total he will eat and 10 is pushing it...lol

Start talking "Italian" foods and chicken dishes and that opinion will change...lol.
 
You like salsa? Take boneless/skinless chicken breast and brown slightly in a little olive oil -- or butter -- or a mixture of the two. Add some chicken broth and any type of salsa ( homemade or grocery store jars ) and let simmer for about 30 mins, adding water if it gets too thick. Make some "out of the box" Spanish rice and serve with biscuits ( gotta have biscuits, so you can sop up that gravy ... hmmm ).

Plans for today ... finish the siding on my rabbit barn so I can start putting hardware cloth and framing on my chicken breeding pens. Have 14 Delaware chicks about a month old. Next year I'll be starting my breeding program. Woohoo!

Nephew's eggs going into lockdown tomorrow ... 50 of em. I usually run my DIY incubator with a glass baking dish with about a 1/2 inch of water, refilling as needed, and that keeps my humidity at around 40%. When I go into lockdown I've been filling the baking dish up and moving it closer to the heat source. I also add three pint mason jars with a sponge sticking up about an inch and a half out of the jar. This brings my humidity up to around 60-65%. Chicks hatch in a hatching basket and sit there until they are completely dry. I open the incubator when necessary to remove them ( three chick minimum ), and at that time I remove any shells that are in the basket. That whole moving process takes less than a minute. Temp usually drops a few degrees but comes back up within a minute or two, but the humidity will take a hit, so I try to keep that door shut at all costs!! During incubation I candle when ever I get a hankering ... no set schedule. Not sure if that makes me red or blue ... or something in between. Next year when I start incubating seriously I'll probably start candling at 5, 7, 14 and at lockdown. Just because I like to see.
 
timbowsr said:
Well ... I'm originally from Mississippi ... and if you're from the deep south than you know that's pronounced Missssippi ( drop that second I )!! But, I've been in Louisiana now for about 26 years and sound like the rest of us. I can cook up a mean gumbo yeah!! My kids love it with boiled eggs dropped in toward the end so it soaks up all that roux. We had a crawfish boil for Mother's day and I believe we cooked about 200lbs of crawfish ++ potatoes, corn, carrots, mushrooms, hotdogs, sausage, deer sausage and brussel sprouts ... when I got through eating I sure wished I was hungry!!
Click to expand...
There's another I?
 
timbowsr said:
You like salsa? Take boneless/skinless chicken breast and brown slightly in a little olive oil -- or butter -- or a mixture of the two. Add some chicken broth and any type of salsa ( homemade or grocery store jars ) and let simmer for about 30 mins, adding water if it gets too thick. Make some "out of the box" Spanish rice and serve with biscuits ( gotta have biscuits, so you can sop up that gravy ... hmmm ).

Plans for today ... finish the siding on my rabbit barn so I can start putting hardware cloth and framing on my chicken breeding pens. Have 14 Delaware chicks about a month old. Next year I'll be starting my breeding program. Woohoo!

Nephew's eggs going into lockdown tomorrow ... 50 of em. I usually run my DIY incubator with a glass baking dish with about a 1/2 inch of water, refilling as needed, and that keeps my humidity at around 40%. When I go into lockdown I've been filling the baking dish up and moving it closer to the heat source. I also add three pint mason jars with a sponge sticking up about an inch and a half out of the jar. This brings my humidity up to around 60-65%. Chicks hatch in a hatching basket and sit there until they are completely dry. I open the incubator when necessary to remove them ( three chick minimum ), and at that time I remove any shells that are in the basket. That whole moving process takes less than a minute. Temp usually drops a few degrees but comes back up within a minute or two, but the humidity will take a hit, so I try to keep that door shut at all costs!! During incubation I candle when ever I get a hankering ... no set schedule. Not sure if that makes me red or blue ... or something in between. Next year when I start incubating seriously I'll probably start candling at 5, 7, 14 and at lockdown. Just because I like to see.
Click to expand...

that sounds good I'll have to give that a try. I'm running four sponges in shallow plastic trays .Well they are Stouffers spaghetti with meat sauce single serving trays I have a son that loves that stuff, so I have plenty of them cut them down to about 3/4 inch and put them under the mesh bottom . Amy's dollar store sponges are a perfect fit when I have to lift the lid the humidity jumps right back in my old metal Bower.
 

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