July 30, 2011
July 24, 2011
This is their temporary home (it's a recycling bin) with a screen window on top. We set up food and water and little stick for a perch. The yellow one in front has a blue mark on her head because they are all yellow fuzz until they get big girl feathers and they look just like leghorns. The breeders mark the Brahmas with temporary dye. The other two are the Americanas.
The kids were fascinated with the babies and how self sufficient they are, especially in comparison to their baby sister.
Henderson's Chicken Chart is a great list of all the breeds and their egg colors.
July 20, 2011
This is one of my favorite summer recipes. It doesn't require heating up the oven or too much cooking at all, when I often find my kitchen motivation waning since it's just TOO hot.
If you've ever been to Chipotle, you've heard of a burrito bowl. We have some friends who moved to Australia (the ones I made the Pavlova for, which is another amazing summer recipe) who introduced us to Chipotle. I figured for a fraction of the cost, I could make something like their burrito bowl at home.
(this is one of those recipes where "exact" doesn't enter the picture)steamed rice
shredded cheddar cheese
chopped black olives
The only cooking part of this recipe is the black beans. I rinse out the can of beans and dump them into a pot. I add salt, pepper, cilantro, minced onion and minced garlic. Give it a big stir and add olive oil and some chicken stock. Let these simmer on the stove for 30-60 minutes.
When ready to serve you can use my taco/ oatmeal trick or plate them up yourself. Start with the rice and then beans. Add all of the other toppings as you like. You can "mix, mix, mix" like Bee Bim Bop or just enjoy the randomness of what appears on your forkfull.