The Quack Shack

[rjohns39]

So sorry Chris

 

[Miss Lydia]

Oh gosh Chris so sorry

 

[quackiemama]

Paddy just died.
She jumped out of the pan and stopped breathing.

Chris I am so sorry!

 

[igorsMistress]

Paddy just died.
She jumped out of the pan and stopped breathing.

I'm sorry Trim

 

[Trimurtisan]

I don't know if I mentioned it, but both Silkies are cockerels...

 

[Trimurtisan]

So sorry Chris

Oh gosh Chris so sorry

Chris I am so sorry!

I'm sorry Trim

Thanks folks. I thought she was doing pretty good. Maybe there was something going on I just couldn't see. I think it just had to do with her general development. She was from one of the batches of eggs that didn't fo very good.

Shammy still looks good and healthy. I've been inspecting them every couple of days. Clean vents, normal poops, crops filling/emptying normally, no fowl smells.

Paddy's crop was stuffed full this morning though. Enough the skin was pulled tight and you could see a bulge.

I'm really glad I got the Welsummers now.

 

[quackiemama]

I am glad too Chris.

 

[Kiwibird]

Thinking of you. I am sure that little bird knew she was loved.

 

[Trimurtisan]

Cooking up a southern ruckus today.

Last week I made some BBQ pulled pork, and froze half. I also made a black bean soup and froze 1/3 of it.

The soup had a "homemade scratch" semi-veggie stock, aka I ran out of chicken stock and improvised.

I seared the fat and trimmings of the pork loin I shredded. I also diced up a good 2" of loin and seared it also. Then I sauteed some carrots and onions in that pan, and deglaze the pan with a 1:10 of ACV:water.

In that water, I boiled a head of broccoli and cabbage. Once that was done I put it through the blender, and then back in the pot with the carrots and onions. I added 4 cans of rinsed black beans, and simmered for 4 hours with various spices and herbs. Prior to serving I blended 1/3 of the soup (beans) to thicken it up.

Yesterday I thawed the soup and pork out and married them. I also cooked up some jalapeno and cheddar sausage to add to it.

As someone who loves to use the stuff stuck to a pan, I deglazed the sausage pan with a 1:6 balsamic vinegar:water.

That was added to the Crock pot with some carrots, onions, potatoes, and snap peas.

In that crock pot I'll be cooking the CX that I harvested 2 days ago. The seasoning used was himalayan salt, fresh cracked pepper, crushed red pepper, dried lime basil I grew this summer, and a dash of ginger and cinnamon.

This is going to cook for ~6 hours, and fill some bellies tonight.

 

[Trimurtisan]

Thinking of you. I am sure that little bird knew she was loved.

Hi there Kiwi, and thanks for the kind words.