The chicks are 6 weeks old!

I had a bit of a scare today!

I looked out the kitchen window to check on the chickens

around mid morning.

From the window, I couldn't see them in their yard,

so I went outside and peeked in their house.

They weren't in there! Where had they gone ??

I had a bit of panic and then thought to look up at the roosts.

There they were!

All of them up perching and looking a bit confused!

I wondered if they were going to be able to get down?

While I was thinking about it, Miss Loretta took off!

She landed safely and looked up at the other girls as if to say,

"Whatcha waiting on?" ;-)

Tammy was next.

Jenna Rae and Dolly talked it over.

Jenna Rae took flight.

And then came Dolly.

Little, timid, Emmy Lou, the last to go.

Whew! They learned something new on

the day they turned six weeks old. :-)

Can you tell that Tammy's waddle is forming?

Emmy Lou 6 weeks

Patsy 6 weeks

Loretta 6 weeks

Tammy 6 weeks

Dolly 6 weeks

Menu Plan Monday

Supper Menus

September 6th-11th

Monday

out for supper

Tuesday

autumn chowder, milk and honey bread, apple cobbler

Wednesday

texas chili, jalapeno cheese cornbread

Thursday

crock pot spaghetti, gnocchi with pesto sauce, focaccia bread, caesar salad, brownies

Friday

invited to friends house for supper

Saturday

tailgating

Daily Bible Reading 2010

Today's reading -

Isaiah 56-57

Psalms 62

Proverbs 6

John 5

Daily Bible Reading 2010

Today's reading -

Isaiah 53-55

Psalms 61

Proverbs 5

John 4

We Bleed Maroon

Farmers Fight!

Daily Bible Reading 2010

Today's reading -

Isaiah 51-52

Psalms 60

Proverbs 4

John 3

Daily Bible Reading 2010

Today's reading -

Isaiah 49-50

Psalms 59

Proverbs 3

John 2

Daily Bible Reading 2010

Today's reading -

Isaiah 47-48

Psalms 58

Proverbs 2

John 1

September 1st is here!

"The weeks of September and early October

have always been among my favourites of the year."

~from "A Country Woman's Year"

by Rosemary Verey

Daily Bible Reading 2010

Today's reading -

Isaiah 45-46

Psalms 57

Proverbs 1

Luke 24

Moving out of the Chick Brooder

The girls spent the night in the hen house last night!

I helped them inside at dusk,

listened to their distressed chirps for about five minutes,

and then heard them settle down.

I checked on them later in the evening before I turned in

and they were all sleeping soundly. :-)

This morning at dawn they were up and ready to go.

They marched out of their hen house

and made quick work of learning to eat from the big girl feeder.

And folks say chickens aren't very smart... ;-)

I think my girls are an exception!

"Therefore do not worry about tomorrow,

for tomorrow will worry about itself.

Each day has enough trouble of its own."

Matthew 6:34

Oh, ask not thou, how shall I bear

The burden of tomorrow?

Sufficient for today, its care,

Its evil and its sorrow;

God imparteth by the way

Strength sufficient for the day.

~J. E. Saxby

"He that hath so many causes of joy, and so great, is very much in love with sorrow and peevishness, who loses all these pleasures, and chooses to sit down upon his little handful of thorns. Enjoy the blessings of this day, if God sends them; and the evils of it bear patiently and sweetly; for this day only is ours; we are dead to yesterday, and we are not yet born to the morrow. But if we look abroad, and bring into one day's thoughts the evil of many, certain and uncertain, what will be and what will never be, our load will be as intolerable as it is unreasonable." ~Jeremy Taylor

taken from Daily Strength for Daily Needs by Mary W. Tileston, 1891

Farmhouse Peach Pie

Farmhouse Peach Pie

8 servings

1 recipe single pie crust

4 large peaches

1/3 cup sugar

1/4 cup flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 egg

2 tablespoons milk

1 cup flour

1/2 cup brown sugar

1/2 cup sugar

1/2 cup butter

Prepare pie crust and place in pie pan. Peel, core and slice peaches. Combine peaches, sugar, flour, cinnamon and nutmeg. Whisk egg and milk; pour over peaches and stir to combine. Pour peaches into crust. Bake pie at 375° for 35 minutes. Meanwhile combine flour and sugars. Cut in butter until crumbly. Top pie with crumb mixture and bake an additional 20 minutes. Remove from oven and cool before slicing. Serve warm with whipped cream or ice cream if desired and enjoy!

A friend of mine, who is one of the best bakers I know, made a peach pie this summer with a crumb topping. It was delicious and I really liked the idea of the crumb topping with the peaches. And Mr. H. loved it! I haven't gotten the recipe from her yet, but had some wonderfully ripe peaches I needed to use this week, so I decided to try to recreate what she had made. I was very pleased with how it turned out! I hope you like it, too!

Linked to Down Home Cookin' Recipe Linkup, Sweet Indulgences Sunday, Gooseberry Patch Recipe Roundup Summertime, Gooseberry Patch Recipe Roundup Cookouts, Mom's Crazy Cooking, and Little House Living's Old Fashioned Recipe Exchange 

Daily Bible Reading 2010

Today's reading -

Isaiah 43-44

Psalms 56

Proverbs 31

Luke 23

Menu Plan Monday

Supper Menus

August 30th - September 4th

Monday

fried cube steak, mashed potatoes, big daddy biscuits, farm house peach pie

Tuesday

kung pao chicken

Wednesday

mexican frito salad

Thursday

super easy super cheesy lasagna, caesar salad, garlic breadsticks

Friday

tba

Saturday

out for supper

The chicks are 5 weeks old!

Tammy at 5 weeks.

Loretta at 5 weeks.

Emmy Lou at 5 weeks.

Dolly at 5 weeks.

Patsy at 5 weeks.

The chickens learned to use their big girl waterer today.

And explored inside the hen house.

I think they're feeling at home!

Daily Bible Reading 2010

Today's reading -

Isaiah 41-42

Psalms 55

Proverbs 30

Luke 22

Daily Bible Reading 2010

Today's reading -

Isaiah 39-40

Psalms 54

Proverbs 29

Luke 21

Rustic Berry Tart

Rustic Berry Tart

12 servings

2 cups flour

1/3 cup sugar

1/4 cup corn meal

2/3 cup butter

1/2 cup buttermilk

4 cups blueberries

2 cup blackberries

2/3 cup sugar

1/3 cup flour

2 tablespoons lemon juice

1 egg

2 tablespoons sugar

Combine flour, sugar, and cornmeal. Cut in butter until crumbly. Add buttermilk and toss until soft dough forms. Shape into ball and chill for at least 30 minutes. Combine berries, sugar, flour, and lemon juice. Roll out dough into a circle and place on parchment paper on a baking sheet. Spoon berry mixture into center of dough. Fold up dough around berries, leaving center open. Beat egg and spread on to crust. Sprinkle crust with sugar. Bake at 375° for 55-60 minutes or until curst is nicely browned and fruit is bubbly. Slide parchment paper to a cooling rack. Serve warm and enjoy!

This was a big hit with Mr. H.!

Berries

in early evening sunlight