i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I don’t very often spend money on brand new things for myself (other than food)–usually anything I purchase has to do with investments, and anything else if I can get them second hand I will (I LOVE a good bargain.) So this new chicken coop …
Hot spring eggs are fun in that in Japan (and elsewhere where hot public baths and springs exist), you can purchase a couple of eggs to cook while you… cook. The unique temperature result is an egg with runny silken tofu-like whites, with semi firm …
I’ve had smoked trout and smoked cheese conserves in a Costa Rican resort when we visited my parents last year and had wanted to do something similar, and then in passing I saw a recipe for Hungarian smoked quail eggs in oil. Try as I …
Warning: This post contains information on raising quail for meat. If that bothers you, please skip it. First, if you’re interested in raising easy to keep Japanese Coturnix quail for meat or eggs, please check out my guide. The quail that did not go into …
Warning: This post talks about using poultry I have raised as food. If that makes you uncomfortable, please skip this post. First, if you’re interested in raising quail for yourself or your family, whether for eggs or for meat, check out my quail raising guide! …
After a harrowing incubation and hatching period, eleven cute, fluffy little celadon quail are now growing happily in a brooder in my mud room. My hognose snake, the dashing Mrs. Pigworm who was the original inhabitant of the makeshift brooder, is now relegated to a …
Spring is here, which means my ducks have started laying in earnest. 7 of the eggs have gone into the incubator to replenish my flock, but I’m still looking at a good amount of eggs from my remaining 3. I’ve made mini soft boiled ramen …
My muscovies have started laying which means Spring has sprung! This year I’m desperate to replenish my flock, after having warred with a really resourceful raccoon who was getting into the coop before I locked them in for the night. A fierce battle ensued that …
Oh glorious beef tongue, Juicy, fat, and tender, You don’t take much to make people happy, To your delicious, smoky, beefy flavor I surrender Beef tongue is probably my favorite cut of beef for yakiniku style barbecues. No, let me amend that, it is my favorite …
Ever since I got quail, this has been the recipe that’s been on my mind. They finally started laying and they’re redeeming themselves. Everyone in my house LOVE jammy ramen eggs, even as a side snack or on top of rice. What better way to …