here I am trying to catch up and have the entire thread to myself~
Pitterpatter::: the 2 names you picked out sound perfect!
T-Hi::: anyone working with kids in any form, has my admiration !!!
and I hope that someone takes pics at this first ever bird swap!
We had 2 thick silver salmon steaks on cedar plank last night, man oh man oh man oh man is that the best ever ?!?!
We get cedar fence boards at Home Depot, and cut in about 1 to 1 1/2 foot long, and stack under the gas grill, then soak for 5-6 hours in 5 gallon bucket hold the cedar board under the water with a clean rock or brick.
When ready, pull the plank out, lay on grill, lay fish on top of plank, garnish with fresh dill or whatever, and cover loosely with tin foil...the cedar smoke is perfect with the salmon, and this works great on a slow wood or charcoal fire as well.
You can also cook any fish this way...it is a very gentle smokey but very moist-poach and is met in your mouth.
I was going to take pictures before we ate but figured you would all hate me forever !
*************Illia:****************** The 2 Blue Ameraucana cockerals sprouting gold hackle (remember ?)
Remember you mentioned how dark they are ?
Well, found out they are related to Duke, they are brothers, they are half Blue Am, and half BCM...some are bluish more than others so I had then in with the blue Ams....
So, my wonderful hatch of 12 OEs and only one roo was really 3 roos
That is still pretty good...
Funny these 2 birds are full brothers !
Figured out the mystery of the gold hackle (and feathered shanks)
Pitterpatter::: the 2 names you picked out sound perfect!
T-Hi::: anyone working with kids in any form, has my admiration !!!

and I hope that someone takes pics at this first ever bird swap!
We had 2 thick silver salmon steaks on cedar plank last night, man oh man oh man oh man is that the best ever ?!?!
We get cedar fence boards at Home Depot, and cut in about 1 to 1 1/2 foot long, and stack under the gas grill, then soak for 5-6 hours in 5 gallon bucket hold the cedar board under the water with a clean rock or brick.
When ready, pull the plank out, lay on grill, lay fish on top of plank, garnish with fresh dill or whatever, and cover loosely with tin foil...the cedar smoke is perfect with the salmon, and this works great on a slow wood or charcoal fire as well.
You can also cook any fish this way...it is a very gentle smokey but very moist-poach and is met in your mouth.
I was going to take pictures before we ate but figured you would all hate me forever !
*************Illia:****************** The 2 Blue Ameraucana cockerals sprouting gold hackle (remember ?)

Remember you mentioned how dark they are ?
Well, found out they are related to Duke, they are brothers, they are half Blue Am, and half BCM...some are bluish more than others so I had then in with the blue Ams....

So, my wonderful hatch of 12 OEs and only one roo was really 3 roos

Funny these 2 birds are full brothers !

Figured out the mystery of the gold hackle (and feathered shanks)
