Text 16592, 123 rader
Skriven 2007-06-10 07:41:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Birds in spring
===========================
On 06-08-07 DAVE SACERDOTE Scribbled to DAVE DRUM about Re: Birds in 

DS>DD> Wish we'd have had the trap under the roost. I've shoveled 
DS>DD> enough chicken guano to last me six lifetimes. Such a delightful 
DS>DD> aroma.

DS>That's the secret:  I build the roost over a pit filled with
DS>shavings, and I keep 8 - 12 inches of shavings on the floor of the
DS>coop as well. Every week, I'd get into the pit with a cultivator and
DS>turn the poop over to keep it dry (the shavings pull the moisture
DS>out.)  Every few weeks, I'd open the side door to the pit and shovel
DS>out all the droppings into a wheelbarrow and dump it in the compost
DS>pile.  Then I'd take shavings from the floor of the coop (which were
DS>only  moderately dirty) and dump them into the pit, and add another
DS>bale of fresh clean shavings to the coop to replace what I shoveled
DS>out. Twice a year (once in April and once in October) I'd shovel
DS>every- thing out of the coop and hose down the inside and start over
DS>with all fresh shavings.

Well, see, pine shavings already have an aroma - whereas straw doesn't. 
And straw was what was to hand - all you could ever want for providing 
"litter". And I'd have little clue where to snag up pine shavings around 
here. No working cooperages, wheelwrights, etc. left in the area except 
out to New Salem State Park ... and those are demo deals only.

DS>DD> Damn, this has almost got me jonesing to go back to 
DS>DD> the land. Almost.

DS>I miss having chickens a LOT, and will be very happy next
DS>spring when we get new ones.

I took a hard look at myself and realised that while chookens are not a 
lot of work once the deal is up and going - I am not, when all is said 
and done, willing to dedicate a part of my time or disrupt my current 
projects to do that sort of thing ... not to mention that in a trailer 
court the homes are pretty much cheek-by-jowl and the neighbours would, 
no doubt, have several somethings to say about cluckers in the yard.

So, I'll rock quietly in the corner, suck my gums, and reminisce. And 
kibitz. Always with the kvetching!   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Texas Deep Chocolate Meringue Pie
 Categories: Pies, Desserts, Chocolate
      Yield: 6 servings
 
  1 1/2 c  Sugar
    1/2 c  Cocoa powder
    1/4 ts Salt
    1/2 c  Flour
      4    Eggs; separated
      2 c  Whole milk
      1 ts Vanilla extract
      1    9" baked pie shell; cooled

MMMMM--------------------------MERINGUE-------------------------------
      3    Egg whites; room temp
      6 tb Sugar
    1/2 ts Vanilla extract
    1/4 ts Cream of tartar
 
  This is one of the best pies you will ever make, especially if you're
  a chocolate lover. Its ingredients do not depend on any season, and
  it is mouth-wateringly good served warm or cold.
  
  Preheat oven to 350°F.
  
  Sift together the sugar, cocoa, salt and flour in mixing bowl and set
  aside.
  
  Separate all four eggs. Set egg whites aside in a large bowl for the
  meringue (see Notes, below). Put the yolks in a heavy saucepan and
  beat well with a fork or whisk. Then stir in the sifted dry
  ingredients alternately with the milk, adding just a little at a time
  to keep mixture smooth.
  
  Cook mixture over medium heat, and add vanilla when it begins to boil.
  Boil, stirring constantly, until mixture thickens. Remove from heat;
  beat out any lumps that may have formed.
  
  MERINGUE:
  
  Beat the egg whites at high speed with an electric mixer until soft
  peaks form. With mixer running, add the cream of tartar, then
  gradually add the sugar, a tablespoon at a time, and beat until stiff
  peaks form. Beat in the vanilla.
  
  Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until
  lightly browned.
  
  Be sure to seal the meringue to the pastry edge when spreading it on
  your pie. To minimize "weeping", spread the meringue on the pie
  filling while the filling is hot. Also, remember that meringue pies
  cut better with a wet knife blade.
  
  Note: To avoid a "weeping" meringue, do not allow the filling to cool
  before putting on the meringue.
  
  Although this recipe calls for whole milk, I have used 2-percent milk
  with very good results.
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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