Should I buy eggs or wait it out?

[Chaneys Ranch]

If you see a person sneeze in your food, do you eat it? That is the mentality of some of us city folk. I would not eat food I saw you sneeze in, but I will not die if you sneeze in my food, and feed it to me without me knowing.
I swore I would never eat brown or fresh eggs. I finally said I would TRY a fresh egg if I was offered again. A few months later I was eating my own fresh brown eggs. I was terrified. When people keep telling you it tastes different, you think different like PB&J is from steak. Now I am annoyed with a local diner that is surrounded by farms (including their own) but they don't have fresh eggs. My still citified sister will try a brown egg, but I cannot let her see green or blue yet. She has never had a fresh egg either.
I am trying to "get over it". Not being a big meat eater, I may never succeed, but I am trying.

And, no. I did not take what you guys said harshly. I know I am a woos.

Too funny, I freak out in the city, Indianapolis, Chicago, way too crowded and heavy traffic terrifies me. I am a total hick, hehe. Sushi...?

ugh not happening.

 

[Chaneys Ranch]

this is how they all feel about me and my dang camera... poor little things... tortured...

so Peaches little egg highlighted a little better... to show the shape and size.



I have to do some cropping of group shots... the individual shots also need re-naming so I can find them among the thousands and thousands of pictures... I can't deal with searching for them by the P file #... but i'll get it done soon!

Awww! I love your egg basket colors, so pretty! Who gives you the dark brown, and pink?

 

[Chaneys Ranch]

Anybody tan the hide? Got any good chemical sources? I use alum now, but I'd like something more permanent /waterproof. Jerky is one of my favorite things. I haven't made any ye, but finally did get a slicer. Some day I'll get a dehydrator, well...a good one.

I want to learn it. I used to squirrel hunt a lot, love em fried! Feels like a waste to not use the pelts.
My DH makes a killer jerky. I have one of the cheapie round dehydrators, its held up several years. Pretty good slicer but i want a good stainless steel on.
Our marinate is simple, KC masterpiece, Worcestershire, pepper, garlic and a good glug of Captain Morgan spiced rum. I let it soak a few days and done, into the dehydrator. Yummy.

 

[Chaneys Ranch]

I got another 3 eggs today, and a phone call from the lawn mower guy to say if I ever have surplus eggs to please sell them to him and his mom... they both were raving about how fabulous they are!

ACW, Elk and Buffalo are fabulous! I prefer both over Cow any day. my folks live in Colorado, so it's a fairly common fare, and there is an Elk farm in Gilboa and another a little further west. I think it's $16/lb for elk, buffalo is a little less expensive, at least at the market, we have Hanafords Market, and they carry some unusual meat. I've gotten ground Ostrich from "hanny's" it's a lot like low fat hamburger. and they sell buffalo medallions, I think they are 6 oz in the 2 pack for $8.

OK, I think you should make Sissy Boy lunch. Venison and eggs... but don't tell him what it is til he's finished eating... and then when he says "wow! best steak and eggs I ever ate", you can tell him all about it, and hold the sack while he pukes... Then his new nickname can be Sissy Boy Ralph. (I puked coffee up in a PO that I was substituting in... like 5 years ago, and they still call me "Ralph") on second thought, don't ~ that venison and those eggs are too valuable to waste like that!

MC,

you are so funny!

I'll bbl hopefully with new chicky pics!!!

Yay for 3!!!

FIVE

FIVE .......Today We Laid FIVE Eggs.

Yay for 5!!!

6 eggs yesterday. Wonder what I will get today

Hoping for 6!!!!

We laid

3 today! I found a very dark brown one. Hmmmm. Wish my camera would work, its broke more than it works.. ugh

 

[Achickenwrangler#1]

Well, I'm sold, if an elk or buffalo wanders in, I will give it a try...prob need another freezer huh. MC, at least you are willing to try something. We were always told, you have to give it three chances before you can say you don't like something. ( once we said OK, we don't like it - tough - you still have to eat it) right about sneezing in my food, I'd still eat it, just not rub my eye after touching it. Mealworms, prob be great in tomatoe soup with some croutons. Yum!

 

[Chaneys Ranch]

Oh, forgot to mention, I gained 2 hens last week. Well, sorta. I had 2 CX meaties that were spared. LilX, way too small, under 2 pounds. Not worth the effort. The 2nd one has been named Tank. She is a huge girl now and i am betting 9 pounds. Tank is still very lively and active. She is a lover girl, is always friendly and likes picked up. She will sleep on my feet it i sit down. I am really wondering if she didn't lay that dark brown egg. She sings the egg song too but had not laid before I integrated the girls into the main flock, they are 5 months on the 21st.

 

[Wishing4Wings]

Mealworms might be all right if they were toasted crispy with some garlic salt and parmesian. Crunchy little flavored morsels! On Survivorman, (my other guilty tv addiction besides Finding Bigfoot) Les was in the Aussie outback, hacked some gianormous witchetty grubs out of tree trunks, roasted them over the fire, and with moans of ecstasy proclaimed them one of the best things he'd ever eaten.

It's finally crab season here YAY! Had one of my favorite meals tonight: cold crab with ACV, sourdough bread & olive oil, and green salad. Hahaha.... just struck me that this meal requires zero cooking!

It's funny about what people think is good to eat vs what has the ick factor. A good friend of mine is really afraid of spiders. She is a nurse practitioner, takes blood and gore in stride, but will not even get near a crab because they're too much like spiders! All those legs I guess! Having had to help process chickens as a kid, she now will buy nothing but boneless, skinless chicken. Been there done that she says! Not an adventurous eater by nature, though, like both my boys. Everything plain, no sauces or condiments, nothing touching on the plate. Even particular about sweets. They're outgrowing it slowly, but I decided long ago not to make too big of a deal over food. As long as they are eating healthy and follow my rule of eating something green everyday (pickles and lime Jello do not count!) then I am content. Their grandmother, who was born in China, thinks they should eat everything. That they don't, somehow is of course, all my fault!

 

[cheeka]

jchny, the darker brown comes from a RIR, and the one that appears pink is actually cream colored, from a BR... it's funny how the colors change when placed next to other colors. I had a cousin who went to art school / college, and he would show me card stock in different colors and how the color would appear to change when placed next to other colors... it's the same for the eggs.

tanning for hides, I use non-iodized salt to dry out small hides, like rabbit... have to be diligent about removing all connective tissue from the flesh side... salting takes a few days to a few weeks, but they are stable and won't deteriorate. for deer hides... it's a little more complicated, but still the non-iodized salt to begin with, then take the brain from the animal, simmer it with a bit of fat, then spread it on the flesh side (or both sides if you want just the hide and not the fur) if you don't want the fur or hair, that's another long step before salting... gotta scrape it all off... lots of different ways to do tanning, including a recipe that calls for automotive battery acid. I like the old fashion way... zombie brains.... brrrrraaaaaaaiiinnnnnnnnsssssssss

 

[Chaneys Ranch]

jchny, the darker brown comes from a RIR, and the one that appears pink is actually cream colored, from a BR... it's funny how the colors change when placed next to other colors. I had a cousin who went to art school / college, and he would show me card stock in different colors and how the color would appear to change when placed next to other colors... it's the same for the eggs.

tanning for hides, I use non-iodized salt to dry out small hides, like rabbit... have to be diligent about removing all connective tissue from the flesh side... salting takes a few days to a few weeks, but they are stable and won't deteriorate. for deer hides... it's a little more complicated, but still the non-iodized salt to begin with, then take the brain from the animal, simmer it with a bit of fat, then spread it on the flesh side (or both sides if you want just the hide and not the fur) if you don't want the fur or hair, that's another long step before salting... gotta scrape it all off... lots of different ways to do tanning, including a recipe that calls for automotive battery acid. I like the old fashion way... zombie brains.... brrrrraaaaaaaiiinnnnnnnnsssssssss

cheeka you are so fun! i had tears laughing

Zombie brains!!I am still struggling with wanting the craklins on my hog. so yummy and the hide for my pug for chewies, i plan to do our pig Bacon ourselves. Ugh its going to be rough i just love him.

I need a trigger guy. i can't do it, after its done i will be OK. .My brother promised he will be the bad guy. Lookin on line to figure out the hair removal, storage and all that fun stuff. Bacon slabs are do-able but hams its not going to happen, not enough refrigerator space..My chikies will love all the yummy srcaps.

 

[okallthis4eggs]

Not intended to start a political debate. I just like the picture.