Thank you all! I am happy to read all these comments describing 'my ladies', lol, really makes me feel better to know my ladies will be laying soon. One is dancing and 2 are now talking up a storm, our wait for the first egg goes on...
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it's coming, another month, month and a half probably at most... probablyIt's not like i'm not getting any eggs. It's just these are EE. I want some pretty colored eggs. Lol
Ooooo.... nice! I want to go sock skating in your kitchen.15 Eggs today! the littlest chick is getting wing feathers, although they are very hard to see... it being a Silie and all...
outside of the finishing work like quarter round at the base of the cabinets and lowering the feet on the fridge so it fits under the upper cabinets... the floor is finished! I love it! it feels very inviting... I want to call someone to come over for a supper of bacon and eggs and a pot of decaf...
Love the new centerpiece. I like cheeka's idea about the cord going straight up (and decorated). Then there's no cord to trip over.Here is my question to you girls. After searching for several years to find the perfect centerpiece for my formal dining room table I finally found what I consider the perfect centerpiece. It matches the blinds and the trim perfect. My question is should I drill a hole in the table to run the cords thru the table or just let them hang over the side of the table and plug them into a extension cord. I have a brown extension cord. (I know better than to use a orange one). Your thoughts please.
Haven't tried pickles. Blackberry jam (seedless) is the favorite around here and everything gets stained purple. I remember my mom using paraffin wax to seal the jam because she didn't trust the seals either!You people are interesting. SullyD, congrats on the first egg. Crushed or not.
I canned for the first time today. Dill pickles. Both slices and spears. It wasn't that hard, but I wish someone would have reminded me about the yellow nails, fingers, sink etc. It came off the counters okay. The utensils (wood, glass and plastic) are still yellow. I am confused since even the Ball brand funnel is stained, I would think it would be resistant. Soon after taking the jars out of the bath, one lid was still moving. By the time I was done, I had one more, and a kinda. Now they are all tight. I wasn't sure if I was supposed to wait to flip out about seals right away, or after the 12 hour cool down. Playing on their site, it said after the 12-24 hour cool down. So, with all lids looking firm now, I am feeling better. I will remove the rings tomorrow, and test the seal to be sure.
The site and instructions say to only store on the shelf one year. I was looking at another site that was talking about meat, and said five years. Is it because meat is pressure canned?
The boys say the pretty ones taste better!It's not like i'm not getting any eggs. It's just these are EE. I want some pretty colored eggs. Lol
You are not alone.Speaking of lifetime commitments, I am giving away my 4 CL roosters tomorrow to a friends dad that is going to eat them (good thing I named them Piccata, Marsala, Kiev, and Parmesan!). So this is the first time for me doing this. I know others process them and send them to freezer camp. I know it will get easier to do, since I never thought I would do it at all and now I am. But am I the only one that feels so darn guilty??
Quote:I like this. I have a couple of Yup dogs.
Thank you all! I am happy to read all these comments describing 'my ladies', lol, really makes me feel better to know my ladies will be laying soon. One is dancing and 2 are now talking up a storm, our wait for the first egg goes on...
Thank you all! I am happy to read all these comments describing 'my ladies', lol, really makes me feel better to know my ladies will be laying soon. One is dancing and 2 are now talking up a storm, our wait for the first egg goes on...
Breakfast: A day's work for a chicken. A lifetime commitment for a pig.
Speaking of lifetime commitments, I am giving away my 4 CL roosters tomorrow to a friends dad that is going to eat them (good thing I named them Piccata, Marsala, Kiev, and Parmesan!). So this is the first time for me doing this. I know others process them and send them to freezer camp. I know it will get easier to do, since I never thought I would do it at all and now I am. But am I the only one that feels so darn guilty??