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Chicken Math!!!
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In this case, the chicken math goes this way: I have an empty chicken tractor that I'm stripping the plastic from and putting up on blocks, spraying with bleach solution, and setting to dry under a tarp early this week. It'll be modified in the face of experience and put in use for quarantine next spring. Today while I have help who can *lean over* I'll get all the wire cut for the Hamburg Extension (also the lumber for the coop moved up to where I need it)- putting wire up has turned out to be the one thing that's *mostly* easiest to do by myself. My hired hand is probably getting a real grown-up full time job soon, so I'll have budget for hiring My Cousin the Biker's son, who is fast and follows construction directions consisting mostly of diagrams drawn in the air zand reference to fastener lengths. Thus, chicken coops. (Also eradication of plum thicket by chain saw).

Allegedly, my DDILTB is going to take on emptying the barn in the next six months so I can convert that space for something more useful than sheltered rot.

Oh ye of little faith...

Oh that will be great to have that barn to use!!!
There seemed to be alot of stacked lumber in there, as I recall peeking through the blackberries.
That space will be awesome to use!!!
Any of the 'sheltered rot' worth using for building projects?
 
OK, looking at seed catalogs...baker Creek heirloom.........and trying to find a sweet bell-type pepper that is early & does OK in cool weather (like will produce in my green house)
I want to plant ALOT so I can slice & freeze to use for rices, fahitas, chili con carnes,stir frys & meal enhancement..soups, stews.
maybe will dehydrate most of them, to be able to spinkle on whatever I like.
Anyone have any that did well "up here" ?
 
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My Mother (a papered Italian straight off the boat from Italy) has the BEST biscotti recipe in the world.
Let me know if you want it!!

Hi CL
Can I get the recipe from you, Id like to try it. At work we are doing a fundraiser to help drivers get throught christmas so I could put this up. Id know no one would have the same one.
 
Quote:
My Mother (a papered Italian straight off the boat from Italy) has the BEST biscotti recipe in the world.
Let me know if you want it!!

Hi CL
Can I get the recipe from you, Id like to try it. At work we are doing a fundraiser to help drivers get throught christmas so I could put this up. Id know no one would have the same one.

I will dig it out & send it to you & post here on the forum maybe by afternoon.
Gotta bug Mom for it again!
 
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I hear you with the animals, we had a cat have kittens so now we have 5 kittens downstairs getting human friends, than I found a lab and fluffy pup on 169 heading to Black Diamond. Cant find the owners so told my DH that they are staying. Can you say 5 dogs upstairs and 2 cants downstairs 5 cats and one dog..
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Not good... I would let the lab go to a great home, he's so sweet...

Oh oldest Son went to Arizona last week and he's not in the hospital, hes going to have day sugery to get a kidney stone removed... This kid just cant get a break!

What kind of Lab?????????
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He's a BIG yellow lab, the sweetest guy..
 
Quote:
Hi CL
Can I get the recipe from you, Id like to try it. At work we are doing a fundraiser to help drivers get throught christmas so I could put this up. Id know no one would have the same one.

I will dig it out & send it to you & post here on the forum maybe by afternoon.
Gotta bug Mom for it again!

Thank you so much..
 
Traditional Christmas Biscotti

Combine:
6 well beaten eggs
2C sugar
1C butter melted
2 t vanilla
1T Anise extract or
2T anise seed

Mix in:
5 1/2 C flour
1T Baking powder
1T salt
1/4 C Anisette Liquor
1/4 C bourbon
Nuts if desired, such as a C of chopped walnuts of traditionally, Hazelnuts.
Mix, knead & form into 'logs' form long rounded 'logs' about 5-6" wide on parchement, on cookie sheet.
Bake at 350-375 for 20-25 min..until slightly golden, remove & cool slightly, then cut on diagonal 1/2" wide cookies, & rebake until crisp, turn on opposite side & rebake until both sides are crisp, but avoid too cooked/too dark.
Can be dipped in plain icing.
We do not ice them.
These are traditional, used to have with coffee or tea, hence the several toasting is necessary.
I have a Orange Poppyseed biscotti that is really good too.........there are probably a million on line!
 
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