Friday, August 6, 2010
Thursday, August 5, 2010
Wednesday, August 4, 2010
Tuesday, August 3, 2010
Chicken Breed Descriptions
Loretta is a Barred Plymouth Rock.
Barred Plymouth Rocks or "Barred Rocks," as they're called, are one of the most popular dual-purpose chickens on small farms today. Their heritage is unclear with reports of different crosses, but what is clear is that they're very friendly and great layers of large brown eggs. This breed's males are often enthusiastically recommended as good roosters for the home flock, as they tend to be calm and kind in comparison to some breeds of roosters. Both roosters and hens are very pretty with feathers decorated in alternating bars of white and black, and set off by their bright, alert eyes!
~Barred Plymouth Rock rooster~Dolly is a Buff Orpington.
Orpingtons are big, friendly dual-purpose birds originally developed in the UK. For many small farms and homesteaders, Orpingtons are the only way to go! Wonderful mothers, they do go broody. They're gentle and friendly on top of being good layers. The Buff Orpington is the most popular of all varieties of Orpington--a pretty, bright, pale "buffed" copper color.
~Buff Orpington rooster~
Emmy Lou is a New Hampshire Red.
New Hampshire Reds are derived directly from Rhode Island Reds, and over the years they've changed so much from selective breeding that they've come to be recognized as a new breed. The New Hampshire Red differs from the Rhode Island in that it produces more meat (and therefore fewer eggs), it's faster to grow and feather out, it matures early and it's even more vigorous. 
~New Hampshire Red hen~
Patsy is a Rhode Island Red.
Rhode Island Reds are held in such high esteem that they're the official Rhode Island state bird. They were once hugely popular in America, though they declined right along with the small farmer. Today they're making a comeback due to small flock owners. They're the do-everything bird: they lay exceptionally well, they're valued for their meat, they're extremely cold hardy, and hardy in general.
~Rhode Island Red hen~
Tammy is a White Plymouth Rock.
White Plymouth Rocks or "White Rocks", as they're called, are a popular dual-purpose breed. Their heritage is unclear with reports of different crosses, but what is clear is that they're very friendly, great layers of large brown eggs and able to withstand cold weather quite nicely.
~White Plymouth Rock rooster~
Chicken breed pictures and descriptions courtsey of
Monday, August 2, 2010
Menu Plan Monday
Supper Menus
August 2nd-7th
Monday
schzewan chicken, white rice, orange jasmine passion fruit tea, fortune cookies
Tuesday
crispy tacos, spanish rice, refried beans
Wednesday
spiral pasta salad
Thursday
out for sandwiches
Friday
spaghetti, olive garden salad, focaccia bread, chocolate marble cheesecake pie
Saturday
kung pao chicken, white rice
August 2nd-7th
Monday
schzewan chicken, white rice, orange jasmine passion fruit tea, fortune cookies
Tuesday
crispy tacos, spanish rice, refried beans
Wednesday
spiral pasta salad
Thursday
out for sandwiches
Friday
spaghetti, olive garden salad, focaccia bread, chocolate marble cheesecake pie
Saturday
kung pao chicken, white rice
Blueberries and Cream Muffins
Blueberries and Cream Muffins
12 servings
2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
for filling
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 round tablespoonfuls into greased muffin cups. In a small bowl, beat cream cheese, egg, sugar and salt; place about 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter. Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely and enjoy!
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
for filling
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 round tablespoonfuls into greased muffin cups. In a small bowl, beat cream cheese, egg, sugar and salt; place about 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter. Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely and enjoy!
Sunday, August 1, 2010
Saturday, July 31, 2010
In New Braunfels
After floating on the Comal River,
we stopped for a treat
at the oldest bakery in Texas.
Naegelin's since 1868! Friday, July 30, 2010
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