The critters around here think it’s Spring. I have eight (possibly more) bunnies born yesterday, with second doe due on Sunday. This, I will admit, is my doing, since I did enable the affair. They were certainly enthusiastic participants, however! I still have three from the previous litter – one of them I actually sold. This handsome little buck is going to be a pet – and possibly getting a girlfriend later on.
The Snowflake Bobwhite quail have decided to try for a family too. I’m not overly optimistic about success, since Buckbeak (my male) suffered a leg injury as a chick and has never had perfect agility since. I’m not sure he’s able to properly balance on Bellatrix in order to fertilize those eggs. They are so sweet, though.
Buckbeak has taken to sitting on the eggs with her, and when she leaves the nest to stretch and eat, he moves over to keep the eggs warm. I’m keeping my fingers crossed. I’d love to see them manage to hatch out at least a couple of chicks!
I’ve also had two different chickens decide to go broody on me, too – despite me explaining over and over again that we have already had our allotted chicks for the year, and we really can’t have any more.
So they are taking turns in the broody prison. I just released the last one this morning…I hope she’s actually changed her mind about babies and isn’t just going to sneak back onto a nest when I’m not looking.
I FINALLY got the girls’ musical instrument mounted in their coop, right above the oyster shell and grit where I know they can’t miss it.
They are pretending it isn’t there. Not a single hen will touch it. I guess my girls just don’t have dreams of going on America’s Got Talent or the Kimmy Kimmel Show.
The guinea pigs have moved out into the large outdoor coop, and are loving all the space.
Of course, their favorite activity is still coming up the wire to beg for treats. Both are especially fond of cherry tomatoes.
It’s been too smoky from all the wildfires to do much work outside, so I’ve been doing lots of cooking and baking. You know how you tend to pin things on Pinterest but never actually do them? Well, I’m making a point of making the recipes I’ve pinned, and most of them are turning out! A pretty good percentage are actually keepers, and I’ve transferred them over to a new board “Recipes I’ve Made and Liked”. Just yesterday, I made the Bacon-Wrapped Cornish Hens, and they were fantastic…and super easy. Besides the Cornish hens, I also made two apple pies with apples from my backyard tree (these apples make the most extraordinary pies…but I didn’t plant the tree, and have no idea what variety it is). One pie to bake immediately,
and one to freeze for later.
As you see in the background, I saved all the cores and peels to make three gallons of apple scrap vinegar. It’s so easy, and tastes just like store-bought apple cider vinegar. I use it for everything but canning. (Canning requires at least 5% acidity for safety, and I haven’t tested the acidity of mine.) Some apple scrap vinegar recipes tell you to start with yeast, or add sugar, or do all sorts of extra things. I do nothing but throw my apple scraps in a jar and add filtered water. Put some 90 grade cheesecloth over the top to keep out the fruit flies, and stir it vigorously at least a couple of time per day. You’ll notice it starts to bubble, and smell like hooch. Once the bubbles stop, and the apple scraps sink to the bottom after a few weeks, strain the scraps out, replace the cheesecloth and store the jars in a cool, dim place for up to six months. You’ll know it’s done when it smells and tastes like vinegar, and then you can bottle it up and use it like you would apple cider vinegar. When you make future batches, add a little of the dregs from your previous batch to kick-start the process.
In the same day, I also made Lemon Poppyseed Yellow Summer Squash Bread – you’ll find the recipe in my pinterest recipe link above. It’s a super way to use up those overgrown yellow summer squash, and you’d never know it has squash in it! I recommend cutting down the sugar by at least half a cup, though. Most comments on the recipe say it’s too sweet as-is, and I’m glad I followed their suggestion.
Dexter was glued to my side during all this baking frenzy, and boy was he ever exhausted by the end of it!
It is hard work cleaning up all the scraps that accidently (and on purpose) fall to the floor. He didn’t even wake up during his close up.
Is someone talking about me? Are there more treats?
Finally, Amazon sent Bundy another cat bed in the mail, and this one, sadly, was slightly undersized.
He did his best to make it work, though!
Vinegar sounds interesting. I have never done it because it is so cheap in stores. We use the scraps, peels and cores for pectin extract, but there are so many apples that vinegar would be worth a try. I do like cheap white vinegar for some of the pickles, but apple vinegar gets used for everything else.
Vinegar is cheap here too, but it’s so fun and easy to make that I always use up my scraps that way!
There are so many bad apples that just rot on the ground out in the abandoned orchard that we could do vinegar with whole apples! I hate to waste, but it is not possible to process them all.