The chicken tractor

The undertaking of raising 50 meatbirds is becoming quite a project. I wasn't prepared for all the work when they were younger. Partly because I didn't have the space to keep them and moving them into makeshift houses and the cold weather wasn't helping either. They moved into the chicken tractor about a week ago and they love it in there. They are 4 weeks old today! Most of them have their feather grown in.

This is called a "chicken tractor" in the poultry world. There are many different shapes and sizes, but this is the typical gist- it has wheels in the back so it can be moved daily, the back section pulls out and has a feeder, and the front has a section that hinges upward so one can place a waterer in it.

When moving the tractor you have to be careful not to start running the chickens over! I start off slow and they start to move forward then eventually run forward and I can pull it a space ahead to new grass. This morning I half ran one over- but it sqwaked and I investigated and got him out. No biggie he is fine. They are starting to get in routine when I move the tractor and begin coming forward on their own. They love living in here. Fresh open air and lots of room to run around. They mostly just lay down in the sunny area.

Annies Treasures

Mom and I just recently went down to Cascade, Iowa to go shopping at Born in a Barn and Annies Treasures. I was basically on a mission to find cute ideas for outside on the front porch. I really like the primitive look and decided to buy a long piece of wood with a oblong star cut out. Then I jazzed it up with a spring flower bouquet on top and a basket on bottom. I also found these super cute colorful glittery butterflies that were screaming my name. I bought 3 small ones and I might go back and get a few more of the small and large ones for decorating. I fell in love with them! Here is the finished product after some nailing and hot glueing.

Vanilla Bean Cheesecake

It was my Mom's birthday yesterday, so I decided to make her a birthday cake. Rhubarb is in season so I wanted to make a dessert using it. My new unused spring form pan was calling my name and begging to be used so I decided to make a vanilla bean cheesecake. Then I just took a jar of homemade strawberry rhubarb jam out of the freezer and use it as a compote for the topping. Here is the recipie.

Vanilla Bean Cheesecake

Crust : 2 cups of grahm cracker crumbs 

(one pkg plus 1/4 of another should be about right)  

3 T. sugar   

5 T. melted butter  

Filling : 24oz. cream cheese (3 bricks)

1 1/4 c. sugar

Pinch of salt

2 vanilla beans, scraped

3 whole eggs

1 c. sour cream

                            

Step 1: Preheat oven to 325 degrees. Crush grahm crackers. Combine sugar and melted butter and stir until a course wet sand texture. Grease a spring form pan. Press crust mixture into pan bottom and half way up the sides. Then bake for 10 minutes. Take out and put on cooling rack then start preparing the filling.

Step 2: Put the paddle attatchment on mixer. Soften cream cheese a bit in the microwave and then dump into mixer. Beat until soft and creamy. (Make sure to keep scraping the sides down periodically otherwise it will not all be smooth). Add sugar and salt, then mix well. Stop mixer and add in vanilla bean scrapings. Mix untill beans are combined in batter.

Step 3: Break one egg at a time into a bowl. Stop mixer and add only one egg at a time. Then after adding mix on medium speed for 1 minute. Then add 2nd egg, repeat one minute on medium speed. Then repeat for 3rd egg.  The mixture should be smooth and frappy. Add in sour cream and mix until combined on low speed.

Step 4: Pour into crust and bake for 1 hour and 15 minutes. The cheesecake will climb very high towards the end and will slightly jiggle in the middle when taken out of the oven. (Don't worry it will start to slowly collapse down after a bit). Set on a cooling rack to cool for an hour then move to refridgerator and cool for 4 or 5 hours. Cover with plastic wrap after completely cooled.

Step 5: You can use whatever you would like to a topping. Chocolate syrup, peanut butter, caramel, candy bars, fresh fruit, jam, honey, really anything will work! I covered mine with a jar of homemade strawberry rhubard jam that I took out of the freezer.

*Side Note: Don't throw away the used vanilla bean pods, throw them in a baggie or plastic container and cover them with some sugar. Let them sit in that and it will create vanilla sugar. It is awesome to sprinkle on oatmeal, coffee, or even breakfast ceral. Enjoy!

Indian Runner Ducks

I absolutely love my ducks. Their webbed feet, their quack, and how they stand up super tall. These ducks are not made to waddle but rather to run fast and be herded easily. These ducks are used alot in Asian culture. They are extremly good egg layers and foragers. I try and take them out once or twice a day so they get use to being handled and so the dog gets use to seeing them. Maggie and Juuls both love them.

 They love eating dandelions!

Raising Chickens

I recently invested in a batch of 50 chicks and 2 ducks. The chicks are Cornish Rock crosses and the two ducks are Indian Runner. They are a week old today and are all doing well! They have doubled in size due to their unending hunger and thirst. I give them food 3 times a day and fill their water at least twice a day. I am trying to devise a new area to keep them in. I definately did not expect them to grow this fast. Either way they are still adorable. The chicks will be ready to butcher in 8 to 12 weeks from start to finish and the two ducks will be pets. Here is a few pictures of where I am keeping them.

We keep a heat lamp on them 24 hours a day. Sometimes I have to move it up or down depending on how warm it is outside.

The ducks and chicks seem to get along just fine. They all love to eat!

Vanilla Bean Marshmallows

I originally found this post on another blog that I follow regularly called My Baking Addiction. Her version of the marshmallows did not involve vanilla beans so I used them instead and found some other tricks helpful that were not in the directions.

Vanilla Bean Marshmallows

3/4 cup water, divided

3 (.25 ounce) packages unflavored gelatin
2/3 cup light corn syrup

2 cups white sugar

2 vanilla beans or1 tablespoon *WHITE vanilla extract

1/4 cup cornstarch

1/2 cup confectioners' sugar

Step1: Pour about half of the 3/4 cup of water into a bowl of a stand mixer. Add in 3 packages of gelatin and let it sit while it sets up and absorbs the water. (Make sure to put the whisk attachment on the mixer).

Step 2: Pour the rest of the water into a sauce pan and add in the white sugar and corn syrup. Bring the mixture to a boil over medium heat and stir frequently to make sure it doesn't burn. Boil rapidly for 1 minute.

Step 3: While the mixture is coming up to a boil, slice the length of the vanilla bean open and scrape out with a spoon tip or knife. Do this with both beans and then drop the insides into the gelatin mixture. (If you are looking for another purpose for the used vanilla bean pods, just throw it into a Ziploc bag or container with some white sugar and let it rest for a few days up to a month to create your own vanilla sugar-it is amazing).

Step 4: After the mixture has boiled for 1 minute, let it cool for another minute to take the edge off. Carefully pour the mixture into the mixing bowl and begin mixing on low for a few seconds to combine then crank it up to high for about 15-18 minutes or until stiff peaks form. (If you are choosing to use vanilla extract then add it in towards the end just enough time to get it combined.)

Step 5: While everything is being whipped, take 2 sheets of plastic wrap and spray it liberally with nonstick cooking spray. Use a 9 x13, a 9x9, or a 9x11 pan for your set. Lay one of your sprayed plastic wraps in it and press into corners.

Step 6: After the stiff peaks have been reached, work fast and dump the marshmallow fluff into the pan. Spread out evenly into all the corners and try to even out the top as much as you can, but do not fret if it isn't perfect-that is the beauty of homemade and not processed marshmallows :) Cover it with the other plastic wrap oil side down. Let them set up for 4+ hours on your counter.

Step 7: Combine the cornstarch and confectioners sugar. Liberally sprinkle some on the cutting board. Used a greased knife to cut marshmallows into whatever shape you would like. After cutting a few roll around in the sugar cornstarch mixture to coat them enough so they aren't sticky. Set aside on a sheet pan.

Step 8. Take a few marshmallows at a time and put in a strainer/colander to shake off the excess powdered sugar. Repeat process until all are shaken. Store in an airtight container. (I prefer to use glass Mason jars).

The end result is delicious. These melt in your mouth and hot cocoa. Enjoy!

The Owl Hat from Etsy

I am pretty sure that my niece Elena could not get any more cute! I bought her this hat from Etsy as a Christmas present. I think she likes it...the look says it all! It is a little big for this season, so I am hoping that she can still wear it next Winter.