Washingtonians

[itsren]

Aaaagh! My birds!!!

Let's see... Caunnie laid an egg yesterday. Then she laid one last night or early this morning and dropped it from the roost. Now she and Drama keep fighting over the nest box. What's up with that?

Rhodie won't shut up! OMG... that bird is gonna get me in a lot of trouble. I let them out, she continued to squawk. I put them back, and she's still squawking. In the process she bit the back of my hand again, and this time broke the skin. I tell ya - if they made chicken muzzles, I'd be buying one about now.

What do I do? I've got to get her to be quiet! I've already tried putting her upside down - and she fought me every step of the way. There was no calm bird chicken whisperer moment at all.

 

[Chotii]

I know my pullets made more noise when they laid an egg than they did when they got older. I have 3 older hens now (different hens, but still, older/not pullets) and I rarely hear them make any noise at all. Fortunately, my neighbors don't mind the sound of hens announcing an egg. The one older lady I was worried might object actually finds it enjoyable. I think maybe it reminds her of her childhood.

 

[itsren]

I am so confused!

Rhodie is finally quiet.

Drama laid an egg.

Caunnie laid a 2nd egg for the day! This one is small, misshapen and bright blue - not olive like she usually lays. I thought EEs egg color wasn't supposed to change.

I wrote too soon... Rhodie is sounding off again.

 

[Breshcandra]

Wow its been awhile since I have been on. Been busy. I got a couple of roosters that need a new home or someone that is close to me to show me how to process them. I live to close to neighbors to do it my house.

I am thinking of getting rid of my Silkie rooster and a little later my silkie hens. I got some silkie eggs from bargin and she has some great blood lines in her flock so I am hoping for some show quality or breeder quality silkies.

I also am going to be selling/giving away 2 of my serama roosters. They are black with white chests. I think the white might still be spreading.

 

[Breshcandra]

Aaaagh! My birds!!!

Let's see... Caunnie laid an egg yesterday. Then she laid one last night or early this morning and dropped it from the roost. Now she and Drama keep fighting over the nest box. What's up with that?

Rhodie won't shut up! OMG... that bird is gonna get me in a lot of trouble. I let them out, she continued to squawk. I put them back, and she's still squawking. In the process she bit the back of my hand again, and this time broke the skin. I tell ya - if they made chicken muzzles, I'd be buying one about now.

What do I do? I've got to get her to be quiet! I've already tried putting her upside down - and she fought me every step of the way. There was no calm bird chicken whisperer moment at all.

You may have to get rid of her.

 

[FirewifeJess]

One of our favorite fall/winter dinners. We're having it tonight. Thought I'd share! And if anyone knows about Paleo and that we're eating that way...this isn't Paleo. There's no beans in Paleo. I don't care. Gotta have us some beans sometimes!

Yup...we cheat if it won't hurt our tummies.

Tex-Mex Corn Chip Chili Serves one family usually Prep: 10min Cook: 35min
2Tbsp extra virgin olive oil
1lb lean ground beef (I sub all sorts of meat though...tonight is chicken cubed!)
1/2 sweet onion, finely chopped (about 1c.)
1-2 cloves garlic unless you're Renee

1 Tbsp chili powder
1 tsp cumin
15oz can black beans
15oz can pinto beans (tonight I subbed kidney, still tastes fine)
10oz can tomatoes w/ green chilies
salt & pepper to taste
1/2c chopped cilantro
12oz. pepper jack cheese, shredded (or monterey jack, YUM and not spicy for kids!)
one bag Fritos or similar corn chips

1. In a dutch oven or large skillet, heat oil on med-high. Add beef, cook 7 min. Add onion, garlic, chili powder, & cumin, cook on med-low 5 min. Add means (don't drain) & tomatoes; bring to simmer. Cook, stirring occasionally, until thick (approx. 15 min). Season w/ salt/pepper.

2. Stir in cilantro, top w/ cheese, serve over corn chips in a bowl or have them on the side so they don't get too soggy.

 

[nikki1]

So, there have been several references to buckeyes today, so I had to share a story.

Last spring we bought our chicks, and one was a lovely buckeye we named Lucy. For the first 2 days my 4 year old couldn't remember her name, so she'd ask, "What's the buckeye's name?" The word "buckeye" didn't come out quite right, but she's 4, so I didn't think too much about it. That is, until the second day when I said, for the 87th time, "The buckeye's name is Lucy," and my daughter said to me, looking irritated, "Why are you calling her a butt guy? She's a nice chickie!" My husband, of course, thought it was hysterical, and continued to tease her. She says, "Dad says butt guy to be funny, but I say butt guy because I can't say the real word!"

Now, just to be VERY clear, she says "bu...K...eye," to avoid any possible misinterpretation. (and no, she still can't remember the name Lucy.)

--Nikki

 

[Greg Richardson]

[FONT=COMIC SANS MS,ARIAL]RECIPES[/FONT]

[FONT=COMIC SANS MS,ARIAL]http://backwoodshome.com/nl/nl1209.html[/FONT]



It's pumpkin pickin' time


Downeast Maine Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Serves 24
Double Layer Pumpkin Cheesecake

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F.
In a large bowl, combine cream cheese, sugar, and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Serves 8
Pumpkin Roll

3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar

1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
Preheat oven to 375 degrees F. Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Serves 10
Pumpkin Pancakes

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
In a bowl, mix together the milk, pumpkin, egg, oil, and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Serves 6
Pumpkin Apple Streusel Muffins

2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple

2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter
Preheat oven to 350 degrees F. Lightly grease 18 muffin cups or use paper liners.
In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda, and salt. In a separate bowl, mix together eggs, pumpkin, and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.
Serves 18
Pumpkin Whoopie Pies

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening
Preheat oven to 350 degrees F. Lightly grease baking sheets.
Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger, and cloves. Mix well.
Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie filling.
To make Whoopie Pie filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.
Serves 18
Vegetarian Four Cheese Lasagna

2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt, and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Serves 8
Pumpkin Butter

1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 1/2 cups white sugar
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
Transfer to sterile containers and chill in the refrigerator until serving.
Serves 40
Pumpkin and Sausage Soup

1/2 pound andouille sausage, diced
1/4 cup butter
1 1/4 cups chopped onion
1 teaspoon dried thyme
1 1/2 pounds pumpkin puree
1/4 cup praline liqueur
7 cups chicken stock
1/2 cup packed brown sugar
3/8 cup heavy cream
Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
Add onion and cook until soft. Add thyme and pumpkin and cook 5 minutes.
Add liqueur, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin are tender.
In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately.
Serves 7
And so you'll have something to do with all those pumpkin seeds...
Cranberry Nut Granola Bars

2 cups quick-cooking oats
1 cup old-fashioned oats
1/2 cup hulled pumpkin seeds
1/2 cup slivered almonds
1 cup mixed nuts
1 cup dried cranberries
1 (14 ounce) can sweetened condensed milk
Preheat an oven to 350 degrees F. Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.
Serves 24
Toasted Pumpkin Seeds

2 cups raw pumpkin seeds
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons butter, melted
1 1/4 teaspoons seasoned salt
Preheat the oven to 250 degrees F.
Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.
Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.
Serves 16
Caramelized Spicy Pumpkin Seeds

3 tablespoons white sugar
1/4 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch cayenne pepper
2 cups raw whole pumpkin seeds, washed and dried
cooking spray
2 teaspoons salt, or to taste
1 tablespoon olive oil
2 tablespoons white sugar
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
In a large bowl, stir together the sugar, cumin, cinnamon, ginger, and cayenne pepper, and set aside.
Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.
Serves 8

 

[KMHunter]

I am so confused!

Rhodie is finally quiet.

Drama laid an egg.

Caunnie laid a 2nd egg for the day! This one is small, misshapen and bright blue - not olive like she usually lays. I thought EEs egg color wasn't supposed to change.

I wrote too soon... Rhodie is sounding off again.

Are you not allowed to have them? I have to say that I find my hens and pullets sometimes make more noise than my rooster. I can hear when someone lays an egg from inside my house, and my coop is a little ways away. If you are expecting them to be nice and quiet, you may be fighting a losing battle. Chickens make noises, sometimes loud ones. Do you think your neighbors are going to get mad? Or have they already complained? I don't know if there are breeds that are known to be quieter than others. Except maybe silkie girls. They are very quiet.
I am not sure holding her upside down is going to get her to be quiet for good. I don't know how to help, except to let you know that they can be loud and there isn't much you can do about it.

Oh, one of my EE's lays anywhere from a mint green to almost torquoise or sage green. They do change colors somewhat at times. Just not from brown to blue.

 

[Breshcandra]

Are you not allowed to have them? I have to say that I find my hens and pullets sometimes make more noise than my rooster. I can hear when someone lays an egg from inside my house, and my coop is a little ways away. If you are expecting them to be nice and quiet, you may be fighting a losing battle. Chickens make noises, sometimes loud ones. Do you think your neighbors are going to get mad? Or have they already complained? I don't know if there are breeds that are known to be quieter than others. Except maybe silkie girls. They are very quiet.
I am not sure holding her upside down is going to get her to be quiet for good. I don't know how to help, except to let you know that they can be loud and there isn't much you can do about it.

Oh, one of my EE's lays anywhere from a mint green to almost torquoise or sage green. They do change colors somewhat at times. Just not from brown to blue.

I have a silkie that does the egg song louder then all my girls and she has to do it when they lay an egg.