Sunday, November 18, 2012

2012 Fall Kidding Summary

Our Fall Kidding Schedule was short and sweet. There were only four does due to kid. So now that is is over, it seems to have passed by with a blink of an eye. Of course while we waited it for the does who went days past their due dates no blinking occurred. Those days were filled with hardly any shut eye at all.

We started off with four beautiful boys between Serengeti and Cinna. One large black buckling for Serengeti and three smaller boys for Cinna.

Followed by quads; two bucks and two does, for Mouzza.

Last but certainly not least, we welcomed two big doelings from Flip Flop.

All are doing well and we couldn't be happier. Kyrstyn and Kynnedy took on the job of midwives and did a splendid job. It is so wonderful to see them jump in and bring these beautiful babies into the world, safe and sound. It is always wonderful when doelings are born or an anticipated buckling but just the fact that all the does and their progeny are healthy and have come through the process fine is more than a blessing. The Lord is so good to us.

Monday, November 12, 2012

Bad Eggs

Do you ever wonder if the eggs in your refrigerator, or out in the chicken house, are still edible? Well, here is a simple test to determine the age of an egg. Fill a large drinking glass or tumbler with water and gently drop the egg in question, into the water. A fresh egg will drop to the bottom of the water and lie horizontally. As an egg ages the air cell in it grows causing it to float. Over time a fresh egg will no longer rest horizontally but it will begin to sit more vertical. If the egg is just slightly beginning to lift from one end, but is still staying at the bottom of the water, it is about one week old. An egg that is two to three weeks old will become obviously vertical but still remain at the bottom of the glass. When the egg has become too old to eat, it will float.

Notice the eggs in the photo. The egg that is floating is no longer edible. It has exceeded its shelf life. The egg on the bottom of the glass is very fresh and has a few more weeks to sit around the refrigerator.

Monday, November 5, 2012

Zucchini (continued) recipe #4

Use #4 ~ Salsa ~ Just the word makes me salivate.

OK ~ So I guess this isn't really a recipe but more of a suggestion. First find your favorite Salsa recipe and add finely diced zucchini to it before you can it. You can even add it to fresh salsa. Our Salsa is never the same twice. Sometimes we add corn, sometimes black beans, sometimes both. :-) It is wonderful and healthy no matter what fresh savory ingredients are added.