mater rube coloure

dried mater dried mater
shall i keep thee in a jar as you are?

shall i bathe thee in oil of olive fruit?

it is hard to believe the pleasure i presently take in the preparation of home grown dried maters. i revel in the intensity of color, depth of flavor and the wafting aroma they fill the kitchen with.

this i find a bit odd since i cannot ever remember appreciating store bought dried maters on any level. in fact, i have for years avoided store bought sun dried maters, sandwiches with sun dried maters and or dinner specials with the kind. so how is it this sudden shift?

i think it comes down to that which has been most obviously clear in many other like minded endeavors

those goods, organically home grown, raised by your own efforts, cared and babied for by you, the grower, the gardener experienced or new taste better. it is just that simple.

----------------------

lots already accomplished for the day

• water all chickens
• feed all chickens
• melon treats for chickens and wabbit
• put away the dried maters
• blend down extra melon, add honey and store in the freezer

• can up the final bits of prickly pear jam
• clean up the kitchen, put away cleaned dishes
• stack up the pulled supers and frames from yesterday's beekeeping
• emptied out the bird bathes after spotting pesky skitter babies swimming
  

lots yet to do

• complete the lighting design for a show
• homey lunch and/or dinner
• work at a pace steady not frantic
• enjoy the journey along the way
  

cheers!

bite my julep!

i feel the first wave of wishing to slow the pace a bit
pondered a mint julep
just can't leave well enough alone
had to mix it up
after all recipes are merely suggestions as far as i am concerned
mint
bourbon
mint mint mint
simple syrup
sip
test
too wimpy

mint mint
bourbon
sip
test
almost there!

bourbon
bourbon
ice
sip test
ohhh!
yeah baby - there she blows!
still needs a bite

ginger
a bit more sugar
ginger
ooooooo - k
genius!

yeah yeah
i know what you are thinking
ginger is not officially in the recipe
don't get all twisted up about it - we'll call it a new drink
hush up already
ginger mint julep
nah, not sassy enough

julep with a bite?
nope - too literal

"bite my julep"

better than the original
that's for sure

hey next time i plan to throw a cucumber in the mix
don't say i did not warn ya.
eh, a girl's got to have fun every once in a while

note - hide your car keys from yourself before trying this at home...

helping da' beez when no rain = no flow

we have had terribly dry weather, no rain for weeks and weeks which means no nectar flow for the bees.in this case, there is no need to load extra supers on the hives. it's also a good time for an inspection to see how the buzzing babes are doing.

here are the goods
hood - hive tool - bee brush - smoker - matches - jar with sugar water - bee gloves
white board for stacking supers - frames - top board and such while i am working

lighting the smoker
notice that i have elastics around my wrists - this keeps the suit bee free

pouring sugar water in my sprayer
- candy for the babies -
keeps them occupied while i am working
readied in the top left of the picuture you can spy a small grease patty. ingredients inlcude - sugar - eucalyptus oil - crisco. the eucalyptus oil fights off the small hive beetle of which i have spotted lurking around my hives. i will place this on top of the frames in the top super.

securing the hood - very important
my sliced finger is healing up nicely - it's not perfect but working plenty fine for me

hello in there!
smoking each level before moving in
my gloves are wayyyyyy too big!

time to take a look
prying out a frame - bees incredibly calm today
excellent

this frame was nearly full with honey - no brood here

i decided to leave it in the super so that they could feed themselves when needed

back into the hive

two pulled supers and the queen excluder
still a few bees flying around - i tapped them out once all was said and done
remaining bits of sugar water - i'll drench the hive so as not to waste it

peeking in at a center frame
this is a nice strong hive - lots of bees moving about

this frame is full with brood and pollen stores
baby bees in the making
- good - good - good -
i have got to get smaller gloves, clumsy fingers just don't work well in the hives

- everything back together - less house to keep clean -

- happy beez -
- happy hippychick -

putting up of foods continues

i picked up another great batch of over-ripe maters and peaches today.

i did not have canning on today's to do list but you want to put up your foods when they are at their freshest and today is that day - so canning it is.

the last round of mater soup pints are boiling away as i write. the day's result is good!

• 13 pints of smokey tomato soup
• 5 pints of sliced stewed peaches - sharing size
  
• 8 half pints of sliced stewed peaches - individual size

there were plenty of maters so i decided to load the dehydrator with a batch of dark red mater slices for drying. these babies were amazingly tasty fresh upon testing - one always has to test - i can only imagine the intense flavor they will carry once dried - ooh eei happy days at the hippychick place.

that said the yard work is still in waiting. the grass is far too long and looking shaggy. the fence line needs trimming. the old tomato vines need cutting back and disposing of. the gutters need emptying yet again. the poor live oaks keep dropping leaves due to the fact that we are so very short on rain. i've got good for the compost pile. i've got a coop that needs cleaning. the garage could use a good going over... shall i go on?

the challenge is the three digit heat we are under the palm of. it makes most any task a tough one. i'm going out there just the same. i have allowed the yard to go just as far as i can stand.

off i go - i'll be back to fill you in on yesterday's super-fantastic - more than great meeting with a fellow local beekeeper and my new friend, mr. ft.

sweatin' time - it all pays off - after all, hard work ain't hard work because it's easy.

cookin' cannin' shippin' and sharein'

today started off as most weekdays have so far this summer - watering the creatures, ice for bunny bunny, check through the garden, ready the self and off to the morning class in austintown.

this morning's garden granted me a great harvest of basil, red long beans and a few two or three hand fulls of okra. click went the brain - pesto! click went the brain again - pickled goods! yihaa -

i took a look in the pantry to see if i had enough jars - nope - got to get me some half pint pesto jars - pickle jars on the other hand check, check and check - we are good.

i decided to head to austintown a bit earlier than usual to allow for a stop at wheatsville the local food co-op to pick up my non-homegrown pesto supplies - olive oil, italian parmigiana cheese and almonds. they did have jars there but not in the size i was looking for. i knew they had them in bastroptown so no worries there.

already the day was exciting. class went well, students were great and frankly i'm a bit sad that tomorrow is our last class day - had a few meetings after class then headed home.

on the way home i stopped by the bastroptown producers market to pick up my long awaited kombucha babies - finally oh finally i begin to brew my own. i'm telling you folks, i am addicted to the stuff - gives me zing like no other.

i picked up my pesto jars and zoomed my body home. i gave bunny bunny a fresh frozen jug of water, checked on the girls and headed into the kitchen. pesto time!

hippychick's almond pesto - a really really big batch - not kidding, really big batch

• *2 cups+ almonds
• *10 -14 lemons - fresh not lemon juice - it makes a huge difference
• *4 heads of garlic - yes you read that correctly
• *parmigiana cheese - i used between 1/2 to 3/4 lb - don't buy the cheap stuff!
  
• *basil - i filled a 1/2 bushel basket half full - fluffy, not pressed down
• *virgin olive oil - as needed - i always eye this but probably 3-4 cups

everything goes in the processor, whip, zip, adjust for flavor, done!

*frankly the idea of exact measurement should not even be entertained here. i go handful by handful and/or i eye the consistency for best results. adjust flavor for your tastes.

next up - the season's first - pickled red long bean & pickled okra

• i made this batch bread and butter style
• i used honey rather than sugar
• excellent!

the best part of all this is that i've now got my bestest favorite garden preserved staples loaded up in the pantry and the season is not yet over - this is good

• mater sauce
  
• pesto
• pickles
• sauerkraut
  
• preserved peaches
• sun dried maters
• dehydrated leeks
• green mater pickled relish - think hot dog relish - that's the stuff
  

everything else - bonus!

in regard to the shippin' and sharein' bit of the title. folks asked if i would ship. then more folks asked. then a few more. so... i decided to say yes - baby steps - this shippin' thing is a test - we'll see how it goes.

tomorrow i head out to see a beekeeper about a used hand crank honey extractor. i'm really looking forward to it. at long last, bee geek time with a more experienced keeper - woohooo!

bee geek - bee geek - embrace your inner bee geekdom!

nothing like a clean house

boy oh boy this is nice

clean floors, the place dusted, dishes washed and put in their places, counters with space on them, all recyclables in the bin and ready for the morning pick up and the bathroom sparkle sparkle. all thanks to some good hard scrubbing with vinegar, lemon juice and water all around. i use this mix for pretty much everything. when i'm not using it, i'm using dr. bronner's soap and water. both smell fresh, are non-toxic and do a fine job.

for me, there is nothing like a clean house.

the cleaning of the house and a good hard rain do the same thing for me. they wash away stress. i like things in their place. i like clean floors though i'm not one to take my shoes off when entering. i sweep often, i dust not often enough, i don't do windows nearly as often as i should. cleaning windows i believe has become a lost art. yet when i do, it's the same 'ole mix - vinegar, lemon juice and water. best to use the newspaper to dry them off too. don't know exactly why the newspaper works - i think it works because it leaves not little bits of lint behind but that's just a guess on my part.

even when there is a good hard rain, i like a clean house. one does not replace the other. what a great deal it would be - a blessed rain every time i clean the house. i'd be cleaning two three days a week.

here's a little secret -
there are times when i choose not to pull out my cotton wet mop, the ring and twist type, the sometimes crazy folk wear the mop on their head type - yeah you got it. anyway, on those days when i don't have it in me to wring and twist and wring and twist, i cheat a little - i use a swiffer mop with the spray bottle attachment only i don't use the swiffer liquid and often not the swiffer pads. i do use an old empty swiffer bottle, i simply refill the bottle with my own cleaning mix and rather than using the pads, i just throw and old toothy rag down and the velcro on the bottom side of the swiffer mop sticks tight. i get the convenience without messing with the environment. it's a win win.

i finish with a confectioners confession - i ate iced cream today and it was goo ooo ooo ooood! ...vanilla

hippychick @ youtube - upgraded coop part one

adventuring we go!

time for a little catch up. it's been busy around here but the improvements are proving positive. the garden is continuing to provide good harvest even up against our mad daily heat. i'm daily picking -

• red long beans
• okra
• cucumbers - can't believe it but it's true
• maters - on the shelf ripening - i have cut back all maters now - have to wait for fall

other bits going on n the garden

• the sweet potatoes are really starting to vine out
• the melons now thickly mulched with grass clippings seem to have really perked up and look to be setting fruit - fingers crossed
• the black eyed peas are over a foot tall and should set flower anytime
• the eggplant are in battle with spider mites but unlike my mite battle on the maters, i think we'll win this one. the eggplant are easier to spray and maintain
• the herbs are going and going - can't pick the basil fast enough - yahoo!
• some of the maters i cut back are throwing shoots - others are calling it a season - you win some you lose some
• all the citrus are doing great
• limas are on again off again but hanging tight

all is as well as could be in this tough weather

in the kitchen

• sprouted breads
• cheese - hard and soft
• yogurt
  
• pesto
• sun dried maters
• looking for another batch of sauerkraut (as the first is close to gone)
• tomato sauce - mild and spicy - chunky and smooth

• fig preserves this week i hope!
  
• eggs, eggs, eggs
• fresh cornish chicken
• home made frozen yogurt made from home made yogurt, pureed home grown peaches, ginger and melon and local honey - super yummy
• peach preserves
  

crazy coop caper updates

the coop run and roofing expansion part one is complete and the - eighteen week old - should be laying anytime now - girls formerly residing in the galvanized steel shed have moved in. they now have plenty of room - more than plenty of room - in fact the space feels palatial which is great - more space - more exercise - more air flow leading to happy, healthy chickens. they are looking pretty darn happy and finally finally roosting on a proper tree limb roost rather than attempting to gather in the nesting boxes. they now have the option of safely roosting on the eves. i imagine it won't be long before the brown leghorns figure that out as they love the tip toppy spaces.

the laying girls next door, led by ms. saffron sunflower seem a-ok with the neighbors. i will give the ladies a few weeks to get accustomed to one another before i open the door between them giving all girls full run of the place. i may have to move the ole' girls in with the new girls for a bit while i finish run and roofing expansion part two. the great thing about run and roof expansion part one is that it's created a space plenty big for all the girls which makes the moving of the girls back and forth a breeze.

i had moved my twelve week old ladies in with the eighteen week old shed girls but the difference in body size was just too great so now the twelve weekers - ms. lavender and ms. blue - reside in the shed. round and round they go and as soon as they are large enough to hold their own, i'll move them into the layers universe. the shed is plenty nice for them - it's private - big for two ladies - has it's own most excellent run and stays cool under the shade of two live oaks. it is a good growing up neighborhood for sure.

before i could begin all the moving around, i had to clean - deep clean - each and every coop which is great fun when it's hot as it is down here even early in the day. for a while there i was a walking bit of fertilizer. the good news is the veggie garden is mulched thick and plenty fertilized for the fall growing season. the hippychick permaculture cycle is on it's way to sustainability.

the organically perfected chickenypoops will rev things up good! the hay bedding will keep moisture from evaporating quickly and the thickness of the mulch will provide excellent living spaces for the various lizard lizards and toady folk of the garden while helping to keep out some of the pesky creatures we don't love so much. just this morning i saw three very large squash vine borer moths flying about looking for landing sites. darn it!

there was enough old pre-fertilized bedding available for a few trees too. anything will help in this tough weather. actually it's perfect timing in that we are right on calendar to up the feeding to the pecan trees in order to ensure a good fall harvest. nice how things work out.

i've still got gutters to install, the lawn needs trimming and work work needs doing. all in due time.

good karma update -
i scored a little over a half bushel of local over-ripe peaches and a half bushel of local over-ripe maters (a.k.a. perfectly ripe on both counts) from a near by farmer for cheap $15 for all - time to can! mater sauce and peach/ginger preserves coming up!

hmmm...

Thomas Edison told his friends Henry Ford and Harvey Firestone:

"I´d put my money on the sun and solar energy.What a source of power! I hope we don´t have to wait until oil and coal run out before we tackle that." 1931

check this out

this is good too - a dimmable energy effecient bulb for the home. l.e.d.'s by sharp

if you've got the time and you are up for a little green morning surf for some do it yourself ideas check out planet green's do it yourself.

i just watched this page to learn how to install a small solar fan to a roof - this is one lucky austin dog. watch the short video to see just how easy the job is. i'm thinking fan for chickens - of course!

hippychick's pesto is back in season!

yum yum yum yum yum

i thank the gods of the gardening universe for the blessings of pesto

• home grown basil
• home grown garlic
• fresh lemon juice
• ground black pepper
• olive oil - the good stuff
• parmigianino
• walnuts

some for now, some for later
if any of it ever makes it to the freezer
after two days of allowing the flavors to meld, that is

newsflash!
i've got five new baby papaya trees growing in the garden
rock on
all grown from the seed of a store bought fruit
makin' the papaya move
mmm hmm

hippychick's super-d-lovelies

fresh off the farm organic fed chickeny eggs!

the chickenchicas at hippychick's gardens provide beautiful fresh eggs daily. the girls are laying like crazy now that the days are long and the sun is shining brightly.

*i feed the ladies coyote creek organic feed. they also enjoy organically grown greens, tomatoes and the occasional melon from the garden, along with any goodies they can scratch up with their own two chickeny feets.

-- $3.50 pullet dozen (white, brown, bluegreen)
-- $4.00 large dozen (brown, white)
-- $4.25 extra large dozen (white, brown) -- these babies are big!

i sell by the half dozen too! simply cut the price by half.

hot slow season in effect

well it's that time - central texas july - a.k.a. too freakin' hot and dry for the maters to keep at it without getting whipped by the spider mites - time. which means the fresh matermater train is just about to leave the hippychick station with a hopeful fall return.

i spent a short bit of time this evening topping the plants off to a little over 18" in height. i will keep them in their place in the garden and if all goes well, they might just throw out more shoots for a fall round of maters. there is the chance that they'll die off hot as it's been - we will cross that bridge when we get there. i discarded the trimmings and pulled a good bit of the bamboo mater support system up and out.

i have one last clump of maters still going. looks to me like they might go for another week or two - not quite sure. these are the yellow pear maters - prolific, tre' yumme' and tougher than most. i understand they are pretty darn good at reseeding themselves too so i've not made huge efforts to pick up every little mater i happen to drop when harvesting. it would be nice to see the little sprouts come up their own. fingers crossed.

the hotty hot hot garden growing goods now include

• cow peas - a.k.a. black-eyed peas - white and yellow
• christmas lima beans
• red long beans
• okra
• green peppers - small fruits this year
• eggplant - they are battling critters too but holding on
• sweet potato
• muskmelon - slow to fruit but growing steady
  
• watermelon - slow to fruit but growing steady
• cucumbers - i will be pulling up the early crop in the next few days
  
• chard - struggling a bit but holding on
• malabar spinach - hot weather climbing
  
• amaranth
• basil - four types
• mint
• oregano
• rosemary
• sage
  
• sorrel - rockstar plants grow in all conditions
  
• bunching onions
• cardoon
• artichoke - did not fruit this year
• asparagus - beautiful fronds time - maybe a fall/winter harvest
• lemon - great crop this year
• limes - ditto!
• zucchini - fingers crossed i get a few before the vine borers discover their tasty bits
  
• papaya - growing steady - we'll seeeeeee
  

the peaches and apples are done. the squirrels took the best of the fruit harvest this year - not a single apple for me - they beat me to each and every one. i hope they were yummy. i guess i can assume they were since they left none for me - poo.

papaya in the background - basil in the foreground - black eyed peas in the middle

now i wait
and i hope that the green maters will color up
the already nicely blushed maters are currently in the food dehydrator
i see homemade pizza in the future

and...
i whipped up another batch of yogurt cheese today
- this round with honey -
oh my it is fantabulousssss!

guess who?

hazel - y - poo!

peek -n- @ - yooo

crazy coop caper 2oo9

here we go around the chickenychica coop

i am working inside the idea of upcycling again. this is the concept of taking items used for one purpose and giving them new life, new value, new use as part of another purpose. what am i upcycling? i am upcycling wood pallets.

in this round of crazy coop caper upgrades, i am using the wood pallets as shelter structures - specifically as the base to the new larger run on the west side of the coop and as the - not on the invite list - creature barrier on the east side of the coop (pictured above).

i wait until i can score a good number of pallets that are not only in decent condition but of the same size so that linking them together proves a fairly easy chore.

i use good quality 2x4 boards to link the pallets top and bottom. then i cover the outer side of the pallets with chicken wire. the above structure is built as needed. i finished the roof support structure yesterday. my plan is to continue the tin roof directly down the new overhang. for now i have takked up a large tarp to provide shade for the creatures and my working self.

once the roof is in, i will install a quality gutter/rainwater collection system around the entire coop perimeter that performs two to three - water saving - direct water using - tasks.

• collect rainwater - a most valuable resource around here
• direct partial run off to the fruit and nut trees located just west of the coop
• direct partial run off to the outback garden located just north of the coop
  

it's a perfect system in my mind - let's see if i can pull it off as planned - if i do, the research and development plan for the orchard's water needs is solved and done. best now to get the roof in and finish the run expansion before venturing forward on that front. almost there though which is very exciting.

i have been building around the original chickenchica coop run throughout this process. in the next few days, i am hoping to

• roof in the new run
• finish two final doors on the coop expansion
• shift my ladies over to the new coop while i work on the upgrades to the original coop

then once the upgrades to the original coop are complete

• move the ladies back their original coop
• move the eight metal shed w/palette run chickenchicas into the expanded coop
• use the metal shed w/pallet run as the brooder for the newest babes
• open the garage/barn coop back up to full size (currently working as two separate spaces
• and start the summer cleaning cycle - coop by coop

sounds like a lot but i think i can do it - takes a while since it's only my two hands working but the feeling i get when viewing the finished result and the happy chickenchicas is worth the hard working - sweaty - too freakin' hot outside efforts. eih, it is the life of an urban - farmer in training. i enjoy it.

are you wondering what will i do with all the 'cleanin' out the chicken coop stuffs'? yes? no? well here it is. i am experimenting with sheet mulching. this is a process of laying naturally beneficial mulching materials directly on soil in layers. the process in short is about composting and enriching soil directly in place.

i am experimenting with a varied sort of layering ideas. i have got

• chickeny coop material layered with finished compost
• chickeny coop material layered with grass clippings
  
• chickeny coop material layered with dried leaves
• chickeny coop material layered with finished pine needles
• chickeny coop material layered with finished compost & alfalfa hay

i am watching to see which breaks down

• fastest
• most completely

at current, they are all moving a bit slowly for want of moisture. the hot we've been having makes it tough on everything and i cannot seem to justify watering the test area for interests sake. so for the time being, it's working in environmental conditions with no assistance from myself. probably as it should be.

and after this? the list is long but here is the short most important - human creature home improvement - list.

• replace the fence
• paint the house
• continue to improve systems for rainwater collection

and may i say - if i can get this above bit complete, then my little farm system might just - dare i say - sustain itself - wouldn't it be lovely

sir beau peep & lucky 13 now rule the roost

got up early this morning in an effort to beat the heat. today is/was butchering day for the cornish rooroos - all but one that is. the one of which i am naming lucky 13 is going off to a family here in town later today.

the other twelve are now dressed, cleaned wrapped and aging in the fridge. they were a bit smaller in size than i thought they might be at this age but i believe the heat has led all the creatures to refrain from overeating. i don't blame them. they are, on the bright side, a great size for the bbq-ing or grilling and actually they are a perfect size to feed two folks quite well.

it's a whole lot quieter around the hippychick universe now that there are only two roosters heading up the homestead - lucky 13 and sir beau peep, my fancy salmon faverolle rooroo. the two seem a bit stunned to have the girls all to themselves. i am sure in time, they will find the ratio of hen to rooroo quite pleasing.

on another note - i am almost finished with the coop expansion - two doors and a roof and we are good to load the shed girls, the two new blues and beau peep in. time to get out there and get it done.

working with whey - sprouted bread & eggy salada

early morning sprouted bread making
we are trying something new

soon to be cooked inside these two lovely loafs

• organic whole wheat flour
• organic white flour
• ground golden flax meal
• sprouted mung beans, lentils, alfalfa, peanut and radish
• 1 pint of whey collected from cheese making
• a bit of yeast, salt and brown sugar

this is the first time i've ever baked with whey
i am curious for flavor
now it's just a matter of patience

they are rising beautifully - the dough feels soft - the smell is warm and sweet
fingers crossed

- - - - - - - - - - - - - - - - - - - - - -
drum roll please...
AMAZING!

this loaf, and i am not kidding, is the bestest loaf i've ever made, truly
i'm a huge fan for sprouted and of oatmeal breads as they always seem to have a softness to them that other loafs do not. this loaf did not contain oatmeal, just sprouts - a whole lot of them - about 3 cups worth - 1 1/2 cups per loaf. having never baked with whey, i had no idea what to expect in the flavor department. wow oh wow folks - there is a very very mild sour-doughish bit that hangs nicely on the tongue. i am sold - whey is the way.

here's how i made this round of breads

ingredients -

• organic whole wheat flour - 3 cups+
  
• organic white flour - 3 cups+
• organic brown sugar - 1/4 cup
• organic flax seed meal - 1/2 cup
  
• yeast - i use a slightly cupped palm full
• warm to the touch water - 1/2 cup - used to activate yeast
• fresh rinsed sprouts - 3 cups - i sprout my own
• whey - 1 pint - whey is the partner to curds
• flour for kneading & to coat baking pans

process -

• dry mix 1/2 cup 50wheat/50white flour with brown sugar, flax seed meal and yeast
• add 1/2 warm water to dry mix - incorporate all ingredients
• let this mix sit for a good twenty minutes
• after twenty - check to see if yeast is active - if not either give it more time or start with fresh yeast - i suggest giving a bit more time first - in truth i let my slurry sit for a good hour - i find my bread more flavorful when i do
  
• once you know your yeast is active - turn your slurry into a large bowl or mixer - i use my kitchen aide mixer
• turn your mixer on to low/medium speed and add the pint of whey to the mix
  
• slowly add 3 cups of remaining flour 1/2 cup at a time
• slow the mixer down to low and add the sprouts one handful at a time until all are incorporated into the dough
• once your sprouts are incorporated, turn your mixer on to low/medium speed
• add remainder of flour 1/2 cup at a time
• you may wish/need to add more flour to get a good consistency on your dough - i allow my dough to be just a bit wet as i personally prefer a lighter moister loaf - careful though - if your dough is too wet, it will not rise up but rather oooooooze - not good
  
• mix the dough for a good 7-8 minutes
• turn out dough to a floured spot - knead in enough flour to keep it from sticking to your hands
• cut the dough in two, form two loafs, place in two floured large size bread pans
• allow to rise until doubled
• once doubled, bake in a 4oo˚ for 25-35 minutes or until the bottom of the loaf taps a hollow sound (you may have to bake longer at higher altitudes)
  
• remove from oven, turn out from loaf pans
• allow the loafs to rest/cool for 45 minutes
• done!
  

i made myself a bit of egg salad today too for a home raised, homegrown, home baked sandwich

egg salad - no mayo please

• boil six medium to large size eggs for 3-5 minutes (boil longer @ higher altitudes)
  
• drain, cool and peel eggs
• chop eggs - chunky or tiny, however you like
• chop a few pickles
• mix up 2 tablespoon mustard, a dash of salt, a good few shakes of pepper ( i like a lot), 1 tablespoon of prepared horseradish, parsley, dill and a small glug of olive oil
• add the wet mix and the pickles to the eggs - give a good stir
• either let it sit for a bit to allow flavors to mix or eat right off on your freshly baked bread
• feel free to add your own home grown veggies to the sandwich - greens, maters, cukes, peppers, chard, whatever you like!
  

note - i add smoked hungarian paprika to my egg salad too but some folks don't dig it so use your own flavor preferences when making your own.

cheers ya'll!

speaking for itself

a beautiful jar of sunny sun dried maters

the natural history of the chicken in six parts

got a few minutes?
give it a looksee

grandma and grandpa are happy
all is well in the universe

two - gallon iced jug day

for wabbit wabbit that is.

wooooheeee it is hot. nearly 8pm and the thermo-reader is topping 101˚f - not nice and everybody is feeling it. some of us deal better than others. bunnies have a real hard time with heat and do best with a little extra care.

wabbit wabbit is much loved in the hippychick universe. he's the happy bachelor around these parts. he lives right next to the laying chickenchicas so he's got plenty of opportunity for chatter when he wants it. then again there is probably a whole lot of chatter he could do without but he's a good sport in the tolerance department. he's always first to hear the latest gossip - that must be a plus.

well in this hot too hot weather he needs my help and i provide. one frozen water filled gallon jug in the morning and one frozen water filled gallon jug late afternoon. i swear the boy smiles when he sees me coming. he scratches at the jug, licks the jug then settles his body right in next to it and rests. i have even upped the benefit by placing a small fan a few feet away. the boy has his very own air conditioning set up. not bad not bad - truth be told - i would not ask him to make it through the days any other way. i have thought about placing him in the garage but i am sure the frozen jugs and fresh air prove better.

we may get to a three jug day if it gets any hotter. in that case i am ready. i've got just that many in the deep freeze waiting. anything for a bunny smile. he smiles i swear! i'll do my best to capture the smile someday on film.

so there you have it, another good use for your recycled vinegar and milk jugs - making wabbit wabbits happy!