After last night's storm, the 9am temperature has dropped to 28 degrees, which is fresh by comparison.
The first of the male chickens from February's brood is cooling its - erm - drumsticks in the fridge, awaiting the big deep freeze.
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Friday, 27 June 2008
Chick-rearing, the end of the line
After last night's storm, the 9am temperature has dropped to 28 degrees, which is fresh by comparison.
The first of the male chickens from February's brood is cooling its - erm - drumsticks in the fridge, awaiting the big deep freeze.
The first of the male chickens from February's brood is cooling its - erm - drumsticks in the fridge, awaiting the big deep freeze.
2 comments:
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Gypsy at Heart said...
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You ate them? The cute little chicks of the photos? So says the one who had tons of barbecued chicken yesterday.
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Sunday, 29 June, 2008
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Louise | Italy said...
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Yup, 'fraid so. The boys start getting fairly rambunctious at this stage, hitting on the girls until they get very upset (and sore), and fighting with the other boys. And they're fairly useless because they don't lay eggs and they eat a lot. So all the boys except one are destined for the pot - the lucky fella gets to take over as head boy for the coming year. I'd like to say in mitigation that at least they are getting semi-professional treatment in our kitchen (M studied as a cook before changing careers for something more erudite) and we use every bit of them.
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Monday, 30 June, 2008
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2 comments:
You ate them? The cute little chicks of the photos? So says the one who had tons of barbecued chicken yesterday.
Yup, 'fraid so. The boys start getting fairly rambunctious at this stage, hitting on the girls until they get very upset (and sore), and fighting with the other boys. And they're fairly useless because they don't lay eggs and they eat a lot. So all the boys except one are destined for the pot - the lucky fella gets to take over as head boy for the coming year. I'd like to say in mitigation that at least they are getting semi-professional treatment in our kitchen (M studied as a cook before changing careers for something more erudite) and we use every bit of them.
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