The Old Folks Home

[Cynthia12]

Precious little girl.

 

[tnspursfan09]

We're thinking of enrolling her in summer school so that she can have some classroom experience before she starts first grade next year. Right now she is across the street helping our neighbor feed her horses while DD and DH paint her barn. I'm working on getting dinner done before they get back while also trying to keep my silly hens from jumping the fence to get to our other neighbor's garden. My broody girls are still broody. It's been eight days now.

 

[drumstick diva]

Must be broody season. I'm hoping you want more chicks.

 

[tnspursfan09]

Must be broody season.  I'm hoping you want more chicks.

I have 55 in the outdoor brooder...so more chicks at this time were really not on my agenda, but I'm so tickled to have my first broodies that I'm not gonna argue with them. Broodies are fierce! If I interrupt while one is off the nest to eat or drink she puffs up and chases me out of the run. My rooster, Morpheus is overprotective, as well. He spends a lot of time hanging out near the run to keep an eye on them.

 

[ozexpat]

Its hatch day.

We have 76 chicks so far.

We started hatching three times every 2 weeks to increase viability of eggs as we cannot store in a cool environment

 

[tnspursfan09]

Yay oz!

 

[superchemicalgirl]

I think I perfected raisin cinnamon swirl bread.

Bread:
1/2 cup milk
1/2 cup raisins
1/3 cup warm water
1 tablespoon yeast
1 large egg (I used turkey)
1 tsp vanilla
1 tsp cinnamon
1/3 tsp salt
1/4 cup butter, melted
~3 cups flour

Filling:
1/2 tablespoon butter
1/3 cup sugar (I split mine half white half brown)
Slightly less than 1 tablespoon cinnamon (to taste)

Let the raisins sit in the milk for about a half hour to plump.
Warm the milk/raisin mixture in small saucepan over the stove to almost hot. Set aside.
Dissolve yeast in sugar water and let ferment about 5 minutes.
Add the other ingredients except the flour. I mix the egg and butter up before adding.
Start adding the flour about 1/2 cup at a time. Dough will be sticky.
Knead until a ball forms. Cover it, let it rise until doubled.
Punch it down, flatten it out. Roll it out to a rectangle, about 1/2ish inch tall.
Moisten the top with a small amount of butter.
Mix the sugar(s) with cinnamon and sprinkle on top of the bread.
Roll bread up tightly, pinching the end seams to the bread roll so it doesn't open up. Place seam down in a bread pan, cover and let rise about 30 minutes until it's about a half inch over the top. Bake at 350 for 45 minutes, then butter top.

 

[ozexpat]

I think I perfected raisin cinnamon swirl bread.

Bread:
1/2 cup milk
1/2 cup raisins
1/3 cup warm water
1 tablespoon yeast
1 large egg (I used turkey)
1 tsp vanilla
1 tsp cinnamon
1/3 tsp salt
1/4 cup butter, melted
~3 cups flour

Filling:
1/2 tablespoon butter
1/3 cup sugar (I split mine half white half brown)
Slightly less than 1 tablespoon cinnamon (to taste)

Let the raisins sit in the milk for about a half hour to plump.
Warm the milk/raisin mixture in small saucepan over the stove to almost hot. Set aside.
Dissolve yeast in sugar water and let ferment about 5 minutes.
Add the other ingredients except the flour. I mix the egg and butter up before adding.
Start adding the flour about 1/2 cup at a time. Dough will be sticky.
Knead until a ball forms. Cover it, let it rise until doubled.
Punch it down, flatten it out. Roll it out to a rectangle, about 1/2ish inch tall.
Moisten the top with a small amount of butter.
Mix the sugar(s) with cinnamon and sprinkle on top of the bread.
Roll bread up tightly, pinching the end seams to the bread roll so it doesn't open up. Place seam down in a bread pan, cover and let rise about 30 minutes until it's about a half inch over the top. Bake at 350 for 45 minutes, then butter top.

i may actually try this one!

 

[superchemicalgirl]

i may actually try this one!

I hope you do. Let me know what you think of it if you do make it. I started with a recipe on allrecipes.com and altered it every time I made it until it was nearly perfect (in my opinion) this week.

I love making bread (and eating it). I've made 3 loaves today - one of this and two of the amish sweet white bread from allrecipes.com

 

[Beer can]

Ever try that 'friendship' bread made with a starter that you pass on to friends? I haven't had it in years and don't remember what's in it but it's really yummy.