Here? We had them in So.Cal. but we haven't had a problem with them here I can't remember even seeing one here only feas. When we were in Oklahoma they were everywhere, DW's family all had Guinea hens to knock down the population but they would need a gazillion of those birds to make a dent!
http://www.akc.org/breeds/miniature_american_shepherd/breed_standard.cfmMini Aussies are not akc recognized, I think, unless that recently, but they can be shown in the iabca (international American breed club ??) basically, they are mostly just Australian shepherds that are selectively bred for smal size.... The akc standard lists Australian shepherds should be 18-23", GSD's should be 22-26" depending on gender
Unfortunately, when breeders breed for only one trait(size for instance) many of the other traits that make Australian shepherds what they are get thrown to the wayside..... Of course, not all of the mini Aussies are this way, but enough are that they can't all be depended on to have a specific temperament or working ability.....
But this is what happens when any breeding program focus' on looks alone, and not on temperament or ability
P.s. I feel a little repetitive... Lol... But it is hard to edit on the phone with one finger 'typing'
Quote:
Kate - nothing about you and I is normal ... LOL
I'd have to say that my understanding is that white ear lobes = white eggs. I'm sure there have to be exceptions, that's how evolution and genitics work
You know you have chickens when you find pine shavings in your pantsand feathers in your hair.
I boil at least 2 dozen a week. The trick I have found is place then in a single layer in the bottom of a stock pot filled with cool water. Heat it up to a boil. Boil with the lid on for 20 mins. As soon as they are done take them out one at a time and dip in to an ice bath to stop the cooking process. ( Carry over cooking is normally why you end up with tough green eggs) Once all eggs are in the ice water take the egg crack the shell slightly and dip it BACK in the boiling water for about 30 seconds and then peel. When you do this it shocks the membrane making it easier to peel. The yolk should be done creamy and yellow and the peels should come off easy.OK, (I'm goinna be kicked outta the Husband's Union for this) I can bake a cake from scratch, make a pie from scratch including the crust, bake bread, including rye and pumpernickle. I don't cook goumet food but I do cook hardy stuff. I also love ethnic dishes and regional dishes.
BUT I CAN'T MAKE A HARD BOILED EGG!! Dang it. They are either over cooked or under cooked.
Can anybody tell me how to do this successfully and consistently? (I really hate green yolks)
You know you have chickens when you find pine shavings in your pantsand feathers in your hair.
Quote: EXACTLY!
Our office manager was asking where the little pieces of sawdust were coming from.
Quote:
Hahahaha! I would agree with you if I had that problem... I mean... excitement. I blame the dog for making a bed out of my pants.
