Rhoda, Ruby and Roxanne…our three Rhode Island Reds that we adopted last spring as adults…were boarded out for the winter because of me being away for six weeks while I was receiving chemo and radiation treatments. We decided to leave them there rather than uproot them again and start anew with babies this spring.
The three R’s were adult layers when we got them and had been cooped up with two roosters who would just not leave them alone…if you catch my drift. Ideally, we wanted chickens to be able to free roam on our property but these gals were too old and set in their ways to allow them to do this when we got them. They were also very skittish and although they got used to me going into their coop on a daily basis, they never really ‘warmed’ up to us.
Yesterday Mr. Painted Quilt and I finished tidying up and readying the coop in the barn in anticipation of their arrival.
This morning we got the call that our day old chicks were ready to be picked up and taken to their new homes. They are the cutest little things and were following us everywhere and love to be cuddled.
Next step is to create a temporary fenced in area and allow them to go in and out as they wish. Hopefully we’ll get that done in the next week or so. Once they reach adult size, we’ll take down the fencing and allow them to hunt, peck and roam the property to their heart’s content.
Welcome girls and I hope you like your new digs!
Last night, I made this rhubarb pie with some freshly picked rhubarb from our garden. Of course I picked too much and added more rhubarb than the recipe called for so that’s why the top crust is cracking.
Better too much than too little I say!
Here’s the recipe. I promise you that it’s yum-a-licious!
1 1/2 C brown sugar
1/4 tsp nutmeg
3 tbsp flour
3 tbsp milk
Whisk the above ingredients together. To this, add 3 C of chopped rhubarb and toss until all the rhubarb is coated with the mixture. Turn the mixture into an unbaked 9” pie crust and cover with top pie crust. Cut slits in the top to vent.
Bake at 375F for 45 minutes or until the top is golden brown and the filling is bubbling. Serve warm or cold.
Gotta go check on the girls!