Look at this lovely signature hole at Crow Creek, as seen on the cover of the yardage book:
Now look closely at that lovely signature hole above. Does the water look funny to you? Particularly the top left section of the water. Strange shade of blue, isn't it? And where exactly is that bridge going?
Here's my picture of the same hole.
I don't mind when people touch up a photo....but at least do it well.
Vacation time! We shall wage war upon Myrtle Beach. My goal is to break 475 across 5 rounds (averaging just a little better than 95/per round), and come home with both my arms. You can click on the markers to get more details.
After a three-egg Thursday (one with a double yolk!), this morning was a step backward.
Two bad eggs, one that was just an unformed piece of shell, the other fully formed, but with a very soft shell as you can see in the video. We had a few of these soft-shelled eggs last year. The egg inside seems fine, so we tend to cook it up into a treat for Brittany.
We got two eggs yesterday! Our best guess is that Ricki has now given us an egg 4 days in a row, and Guinness just gave us her first. Hopefully Stella will be inspired and we can get up to full production.
But are the eggs any good? Time for some science!
On the left, coming in at "medium" sized, I present to you a 6 day old, GMO free, free-run egg purchased through Bailey's Local Foods.
On the right, also coming in at "medium" sized, a 12 hour old egg, likely laid by our very own Guinness.
Crack them open, and what do we see?
The backyard yolk looks a little smaller, but mostly it is sitting up a little taller, so it takes up less width. Interestingly, I had to crack open three of the farmed eggs before I got one to stay intact. That fits with our experience from last year: the yolks from the backyard eggs seems to be a little stronger. Also note that the white from the backyard egg is a lot more viscous.
Into the buttery pan!
You can see again how the backyard white is quite a bit thicker, and is sticking together more. Also notice the different yolk colours.
Live action frying!
Over easy
Onto the plate
As you can see, I broke the yolk on the farmed egg on the way over.
Anyone with a strong back and a spare shovel is more than welcome to come for a visit this weekend. We're trying to naturalize our front lawn, and so are our neighbours. This is step one.
I was a guest on The Food Show hosted by Andrew Coppolino. Andrew invited me onto his show to talk about backyard chickens. You can listen to my 9 minute segment:
I think it went fairly well, though if I did it again I would try to be better prepared to make my points in 30 seconds or less. A couple of times Andrew cut me off mid-ramble before I could make my point.
It appears that within the week they'll be too large for the box we have them in now. Ricki just about escaped last night when we took the grate off to give them food, and they can already reach the grate while standing on the ground.
Day One: This is Stella, notice the ends of her wings are still all nice and fuzzy, and in the background you can see Ricki with the little white egg tooth on the end of her beak.
They are our Black Sex-Link Chickens. Just two days old at the moment, fully grown they'll be around 4-5lbs, mostly black with red chest feathers. Right now they live in a drawer, and they'll continue living indoors for about 8 weeks. If all goes well, they should start giving us fresh eggs around mid-July.
