{This Moment}

{this moment}  from Soulemama - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see. 

Wishing everyone a lovely weekend!

Tales from the Coop: Hawk-Proof Fence

Last week, Grandpa Steve and I spent the better part of a day building a 12'x12' chicken run that attached to the existing coop to protect the ladies from predators and to keep them from accidentally fence hopping too close to the doggies.

Less than a week later, I caught a hawk in the act of trying (and failing) to break in to gobble up a chicken.  I quickly ran to the camera and snapped a few photos of the culprit, a red-tailed hawk.  The picture to the left is of the fella posing in a tree after giving up.  Moments later five sparrows chased him off.  I estimate Mr. Hawk to be 20 inches tall or so but I didn't get a very good look at him.

The lower picture shows him trying to break into the top of the chicken run.  I am so amazed that I was able to take a pic of the criminal in the act and it wasn't even too blurry.  I feel a little like I'm on CSI, zooming in on the bird and making a positive ID.  The top of the coop was closed in with multi-purpose plastic screening; who knew it was so strong! 

Meet Fawkes the Silver Phoenix

Fawkes at 4 Months

We're dorks and love Harry Potter. So of course when we figured out that we had a Phoenix chicken, we had to name her Fawkes. Despite the breed description, she's really a very friendly lady. She likes to interact with Mr. J more than any of the other chickens.

We haven't been able to get a good picture of her breast, but she has beautiful golden feathers with little white pinstripes on them. She's a very striking, if tiny, bird. We thought she might be a Silver Grey Dorking, but they have a 5 toes and she only has four. She's also the smallest of the chickens and the dorkings seems to be bigger birds. 

We're happy with our Phoenix chicken, even if she isn't supposed to be a good egg layer. The chickens are partly for eggs but also to introduce Mr. J to animals. Fawkes is friendly and does a good job as ambassador for the flock.

We Made: Tofu and Eggplant in Black Bean Sauce

Why,  hello Mr. Long Bean. What's that you say? We've eaten up quite a bit of you lately. Well, yes. But you keep appearing in our farm share and are ever so tasty and crunchy. Especially when slightly charred. Yummy. 

Tofu and Eggplant in Black Bean Sauce

Make 4 servings 

WW = 4 points

16 ounces extra firm tofu, cubed

2 - 3 Tablespoons soy sauce

1/2 Tablespoon olive oil 

Preheat oven to 350 degrees. Toss tofu with soy sauce and olive oil. (You can add crushed red pepper or garlic or ginger. The boy likes them a little plain so I didn't.) Roast in the oven for 20 to 30 minutes or until the tofu has absorbed all the liquid.

1 Tablespoon olive oil

1 white onion or 1 bunch of large scallions sliced thinly

3 cups long beans or green beans or snap peas (whatever works) cut into 1 - 2 inch pieces

3 - 4 large chinese eggplant sliced into rounds on the diagonal

1 red pepper diced

While the veggies are cooking, combine the ingredients below and set aside:

4 Tablespoons black bean sauce

3 Teaspoons sugar

1 thumbish size piece of fresh ginger, grated

1/3 c water

While the tofu is baking, heat olive oil in a large skillet on medium high heat. Add in onion and long beans and sear for 3 minutes. Add in eggplant, gently distributing all over the skillet. Cook for 10 minutes, checking occasionally and redistributing eggplant evenly around the skillet as it cooks. When most of the eggplant looks brown on the edges, add in the red pepper. After 5 minutes, add in sauce. Add in tofu and mix gently to combine. Take off the heat and serve over brown rice.

{This Moment}

{this moment} from Soulemama

A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see. Wishing everyone a lovely weekend! Wishing everyone a lovely weekend!

 

 

Can Do, Can Do.

The product of "Saturday Date Night"

A few things learned while canning...

• When they say "Hot Sweet Pickles" in the recipe, believe it. These pickles are more like candied pickles that will also singe your tongue. Adjust recipe accordingly.  And stop eating the pickles until your mouth burns.
  
• Do not - I repeat - do not overestimate the amount of cucumbers the simmering pot of sticky pickling liquid on the stove can hold. When it over flows, it will create that lovely burnt sugar smell that manages to drown out the smell of vinegar.
  
• After chopping 6 pounds of jalapenos, remember to wash your hands several times before you touch your lips. You have learned this lesson before, but have some sort of mental block.
  
• No, the jars are not leaking salt into the water. You need to remember that San Antonio tap water is just barely liquid and contains so much calcium and magnesium than when it boils down it will leave snow drifts in the bottom of the canning pot. Really.
  
• Stop checking to see if the lids have sealed! They will seal on their own time. Just as a watched pot never boils, a watched jar never seals.
  
• Don't be so proud of yourself. Most women a generation or less ago knew how to can food as a basic household task. It's not rocket science.
  
• Take a moment to marvel at the fact that you managed to marry someone who is perfectly happy to spend a Saturday evening canning jalapenos with you and ran to the grocery store twice to pick up reinforcement supplies. Be proud.
  
  We are canning again this evening since we seem to be experiencing a plague of cucumbers.

What We Made: Chicken Run Expansion

About a month ago,  Jenny and I realized that we desperately needed a more secure chicken run for the ladies.  They had taken to hopping the four foot fence between the backyard and front yard, and they could easily do the same into the street.  Before leaving for Canada, I set up a temporary chicken run for them by patching an old six foot fence enclosure attached to our alley.  Aside from it being completely ram-shackled, we quickly found out that six feet was not enough to contain Houdini.   She could perch on the coop and hop over the fence and occasionally would fly out from the ground. 

For a few weeks we kept them in the portable chicken coop and attached run with about 35 sq. ft. of ground space.  They did not appreciate the cramped quarters so I spent all day Tuesday building them a palatial 12'x12' chicken run.

The sides are made of poultry netting with a reinforced 3"x3" welded wire fence panel overlaying it (not pictured).  The top is a plastic multi-purpose netting to create a visual barrier for the chickens flying out and predator birds flying in.  The portable coop was used as one corner of the structure so it is portable no more, but I think the extra space is well worth the loss of mobility.  Truth be told, I nearly gave myself a hernia every time I picked the dern thing up!

Here I am looking very proud of my nearly finished work.  Please note that this is after a shower and a good night's sleep.  Remind me never to spend all day outside in the San Antonio Summer heat.  To say the I was tired, cranky, and hungry by the end of the day is an understatement.

You may notice our dogs lurking in the background of each picture.  By building the coop/run in the front yard, the dogs again have unfettered rein of the backyard through the doggy door.

Houdini Update!!!

UPPATE!!!!

Facebook Friend, Heather, has helped us ID Houdini.  Heather and I both believe that our hen is a Fayoumi.  Fayoumi are described as flighty runners that have a distinctive Road Runner shape by www.BackYardChickens.com which describes her well. The breed is from Ancient Egypt and often mistaken for Silver Campine.  Take a look at both and let us know what you think.

Tales from the Coop: Meet the Ladies: Houdini

Okay,  so I am going to try posting about each chicken again.

Houdini is our problem chicken.  She is the first to run out of an open door, and she can hop a six foot fence.  That is a big enough jump/fly to get into a lot of trouble.  She can hop into the alley or get a little too close to the doggies.  Because of her escape artistry, we have had to confine the chickens to the mobile coop.  On Tuesday, I plan on creating a completely enclosed 12x12 run.

We are not exactly sure what type of chicken Houdini is, but I hope she is an Easter Egger, or cross-bred Araucuna.  Araucuna hens lay green tinted eggs and I hope that at least one of our ladies will do the same.

Our First Egg!

Here is the official first egg from our ladies!  It is just a little thing, but its a big deal to us.

While performing the morning chicken duties, I saw this little fella resting by the water bowl.  It is about two inches long and light brown with white speckles.  We aren't supposed to eat the first few eggs but we are going to save it for a while to show Mr J and anybody else who will listen.

It should be a busy day at the homestead so expect more posts!

{This Moment}

{this moment}  from Soulemama- A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see. Wishing you all a wonderful weekend!

We're Eating: Canned goods???

Since we've been traveling there has been far less cooking than normal. But the farm share waits for no person and we have a backlog of farm share veggies. This week, we not only have our farm share but we also have my parents. We are buried by abundance! 

Like people of yore when faced with a ton of seasonal produce threatening to go bad, we're planning a canning party this weekend. Luckily, my grandmother had a huge garden and consequently was a big time canner. She was mostly out of the canning business by the time I was born so I never got to see her in action, but the volume of jars she had is pretty impressive. My people are not a people who live a simplified clutter free life of sparse belongings. We have generations worth of stuff crammed in attics and closets. Normally this annoys me, but in this case it paid off big time. My Mom saved all my Granmothers canning stuff for the last 10 years and I just pulled some of it out of the attic this afternoon.

Not only are there several more boxes of glass jars in the attic, but she also had a humongous pressure canner for low acid foods. My errand for the rest of the week is to take the pressure gauge down to the ag extension office and get them to test it for safety.

My Mom also saved the Ball Blue Book for canning. Right now, we're focused on the cucumber crisis in our midst and planning pickles. This book is loaded with lots of good recipes and I can see some peach butter in our future while the peaches are still in season. Onward!

Athabasca Glacier, Lake Louise Gondola, Lake Moraine and BEARS!

Takkakaw Falls and Lake Louise

We Made: Garbanzo Bean Curry

While we were on vacation at the super fancy condo we had a full kitchen. So on the Saturday after we arrived in Invermere we took a trip to their little farmer's market. Much of it was gifty sort of items and lots of honey. But we also got some fresh, local veggies (including the mostly wildly delicious cherries) to act as the base for our meals during the week. We ended up with spinach, potatoes, carrots, cherries, tomatoes, beets, and bread.

One of our go to meals at home is a Garbanzo Bean Curry with whatever greens are currently available and fresh or canned tomatoes. Like nearly everything we cook, it's very flexible and can be stretched or cut to fit the number of people we're feeding. If we have extra time we'll roast the garbanzo beans in a 425 degree oven before adding to the curry.

Garbanzo Bean and Spinach Curry with Coconut Rice
(Makes 4 servings)


1 cup white rice
1 cup light coconut milk
1 cup water
1 cinnamon stick
4 crushed cardamon pods

Cook white rice as usual but replace half the cooking liquid with coconut milk. Add spices to cooking liquid with rice. Remove seed pods and cinnamon stick before serving.

1 tablespoon olive oil
1 large white onion, sliced thinly
2 garlic cloves, smashed
1 thumb sized piece of ginger, grated
4 - 6 tablespoons curry Powder
2 tablespoons cumin
1/2 teaspoon crushed red pepper
4 cups cooked Garbanzo beans
4 cups spinach with the center stem removed
1 can diced tomatoes OR 3 large tomatoes, diced with 1 cup veggies broth

Heat the olive oil and add the onion. After the onion is browned, add in the garlic, ginger and ground spices. Cook briefly until the spices are well distributed and you can smell the garlic. Add in the garbanzo beans and stir to coat. Add in the canned or fresh tomatoes and veggie broth. Turn to low simmer. Add spinach and cover until wilted.

Serve curry over hot coconut rice.

Paint Pots and Marble Falls

Invermere Hiking

The view from our back balcony