Washingtonians

[Chicken Rustler]

Quote:
Closest one is in Silverdale, and thats about 30 miles away... lol

I don't remember all the recipe...but my opinion....don't do anything fancy. You are a family not a 3**** restaurant. Do something yummy. Salad. French bread, nice bottle of wine. Keep it simple.

There is a recipe that I can't remember all but of it..maybe someone else can pipe in and finish it off:
Chicken breast (uncooked)
Slice of ham (optional)on top of chicken breast
slice of swiss cheese on top.
(here is what I don't remember - the sauce) cream of whatever soup and creamcheese (I think)...don't remember what I was told.
Soften butter mix with a stuffing mix.
Stuffing over chicken/chez/sauce
Cook. Yummy.

IMHO TOO fancy I bet the man wants to taste good old fashioned HOME COOKING. See one thing that people may notice about my cooking. I don't use a lot of spice and seasoning. I like to taset the food if ya wanna taste the spices then please tell me and I will save the meat and just serve you the spice jar.

 

[Cowgirlgrace]

BTW, Cheryl, If you are roasting a chicken you are way ahead. I don't think I've roasted a chicken since I discovered the $5 rotisserie chicken at Costco. The only chicken I do is Rotisserie or boneless skinless breasts. Did that sound kinky?

 

[Chicken Rustler]

Check this out found on FB and sadly I know he is serious !!!!
" I gave up the cruel practice of raising chickens. I now get my eggs at the grocery store where them make them.
One can purchase eggs, milk, and meat at the store where they are made - no animals involved."

 

[Stumpfarmer]

Quote:
Mine is an old fashioned bulky one, but I can change the angle on the lamp, and also adjust it from spot light to flood light.

Mine can also be tipped up and down.
Adn just to make it clear I was not implying there is anything wrong with VF's (or any body else) light was just trying to share more ideas. And if ya want a real good pocket LED flashlight. Checkout the Leatherman Monarch 500. They are about $30 but I can light the stop sign down at the Hiway. Thats 1/2+ mile. These litle suckers are like a pocket spot light that runs a long time on 3 batteries.

The best LED flashlight I've owned (I've lost/broken/dropped down storm drains three others) is a Victronix- the smallest one they make, six inches long, takes two AAs, and with year-old batteries it casts a tight beam about 500 feet: great for spotlighting coyotes except I don't shoot. Anyway, I got it at Tuesday Morning around Graduation time two years ago for much cheaper than the same light at Freddie's. I've got the honking big D-cell using Maglight, which is great when the power is out or if you think you might need a blunt weapon, but too heavy for my usual uses.

We got some visible progress on the chicken run before the skies opened up and it poured, I'm going for "keep the chickens in" right now, although because of the way the run cover is laid out the "keep the raccoons out" function is sort of a byproduct on the top half.

I wish I had a younger, much taller person with good eye-hand coodination wiring the mesh together, it's a miserable job to do while standing up and stretching. I've noticed, while doing big jewelry-making projects, that wire-work burns a lot of calories even when sitting down; doing it standing is like doing a barbell work-out.

Which reminds me, I came in to check my blood glucose.

 

[Cowgirlgrace]

Quote:
I don't remember all the recipe...but my opinion....don't do anything fancy. You are a family not a 3**** restaurant. Do something yummy. Salad. French bread, nice bottle of wine. Keep it simple.

There is a recipe that I can't remember all but of it..maybe someone else can pipe in and finish it off:
Chicken breast (uncooked)
Slice of ham (optional)on top of chicken breast
slice of swiss cheese on top.
(here is what I don't remember - the sauce) cream of whatever soup and creamcheese (I think)...don't remember what I was told.
Soften butter mix with a stuffing mix.
Stuffing over chicken/chez/sauce
Cook. Yummy.

IMHO TOO fancy I bet the man wants to taste good old fashioned HOME COOKING. See one thing that people may notice about my cooking. I don't use a lot of spice and seasoning. I like to taset the food if ya wanna taste the spices then please tell me and I will save the meat and just serve you the spice jar.

I am weird about meat. The only kind I eat is chicken, beef and pork and I don't like to taste it. All other meats are too strong. I prefer the spices. The meat is just the carrier.

We were at the neighbors one day for a BBQ and one of their relatives brought elk meat. Of course I didn't eat it but later he was telling the story of how they didn't get it back to camp before it was infested with maggots. I started gagging! Soooo glad I didn't eat any. Thats just wrong.

 

[SadieSue]

Quote:
Never tried onion wine!
This is a batch of Cab, and in the background, a whole slew of "fuit" wines.
https://www.backyardchickens.com/forum/uploads/76434_cab.jpg

The shop smells so good right now with big fermenting buckets full of crushed grapes that are getting juicier every day. On Monday and Tuesday this week we'll be pressing those grapes to get all the beautiful, garnet colored juice out of them, leaving us with some really nice grape skin cakes. Those can be used to make grappa if you have a still, (you know, to make "fuel) or they are wonderful just to spread in your garden.

Do you have a website? We have found it hard to get supplies since we moved from California.
And then comes the bottling!
https://www.backyardchickens.com/forum/uploads/76434_bottling.jpg
Carpe Vinum!

Ah, the bottling is the best part! And yes, our website in VinoAquino.com. We're located on 6th Ave in Tacoma, just 2 minutes off of Highway 16, (6th Ave. exit traveling westbound) If there's every anything you need you can always call ahead to make sure we have it in stock. If not, chances are we can order it for you!

ETA: The fruit wines in those carboys look yummy!

 

[Stumpfarmer]

Quote:
Never tried onion wine!
This is a batch of Cab, and in the background, a whole slew of "fuit" wines.
https://www.backyardchickens.com/forum/uploads/76434_cab.jpg

The shop smells so good right now with big fermenting buckets full of crushed grapes that are getting juicier every day. On Monday and Tuesday this week we'll be pressing those grapes to get all the beautiful, garnet colored juice out of them, leaving us with some really nice grape skin cakes. Those can be used to make grappa if you have a still, (you know, to make "fuel) or they are wonderful just to spread in your garden.

Do you have a website? We have found it hard to get supplies since we moved from California.
And then comes the bottling!
https://www.backyardchickens.com/forum/uploads/76434_bottling.jpg
Carpe Vinum!

I was just about to say "but what about Cork and Crock?" until I realized they closed down twenty-odd years ago. The Westside Food Coop has winemaking supplies off and on, though. And Sadie Sue, of course.

 

[justbugged]

Quote:
Nope I haven't checked. I am not sure who to contact for that. I was figuring out that we could manage to do most of this out in the parking lot.

So if anyone can tell me who I should call, I will be happy to ask. Otherwise we will need to find a parking lot to do the swapping in. Walmart just came to mind.

http://washingtonfeatherfanciers.we...e5d6df2becb570903bd3dcfa&action=respond&next=

Maybe I missunderstood. I think if we are just handing off pre-arranged sale/swap items is different than what the LADIES down south do. I really think we should take some lessons and maybe we could get some of them to help us set up a swap like they do. Thiers are HUGE and sound very fun and succssfull !!! I just "might" know how to get in contact with one of them.

 

[Chicken Rustler]

Quote:
IMHO TOO fancy I bet the man wants to taste good old fashioned HOME COOKING. See one thing that people may notice about my cooking. I don't use a lot of spice and seasoning. I like to taset the food if ya wanna taste the spices then please tell me and I will save the meat and just serve you the spice jar.

I am weird about meat. The only kind I eat is chicken, beef and pork and I don't like to taste it. All other meats are too strong. I prefer the spices. The meat is just the carrier.

We were at the neighbors one day for a BBQ and one of their relatives brought elk meat. Of course I didn't eat it but later he was telling the story of how they didn't get it back to camp before it was infested with maggots. I started gagging! Soooo glad I didn't eat any. Thats just wrong.

But why maggots only eat dead tissue. So I suppose you would think it really bad to use them as fishing bait and hold em in yer lip to keep em warm in winter.

 

[justbugged]

Quote:
Closest one is in Silverdale, and thats about 30 miles away... lol

I don't remember all the recipe...but my opinion....don't do anything fancy. You are a family not a 3**** restaurant. Do something yummy. Salad. French bread, nice bottle of wine. Keep it simple.

There is a recipe that I can't remember all but of it..maybe someone else can pipe in and finish it off:
Chicken breast (uncooked)
Slice of ham (optional)on top of chicken breast
slice of swiss cheese on top.
(here is what I don't remember - the sauce) cream of whatever soup and creamcheese (I think)...don't remember what I was told.
Soften butter mix with a stuffing mix.
Stuffing over chicken/chez/sauce
Cook. Yummy.

That sounds like a version of Chicken Cordon Blue.