...when raising guppies sounds like the pinnacle of my ability. I was not able to overcome the head cold/flu/plague so had to cancel all fun activities for the weekend. Ratz. After a sleepless night of coughing and hacking, tossing and turning, I did shuffle out to get some OTC relief, along with a prescription for Pepper. Thank you, NyQuil. I also am very glad I had the foresight to can up a heap of turkey rice soup, as that is what I have been living on. Once again, preparation comes in handy.
I darted out (at 1 mph) on Sunday to pick up my chicks from Farmer Nina - warding her off and feeling like Typhoid Mary. Her husband was home and as he stuck out his hand to shake mine, he caught the labored breathing and loud wheezing and quickly drew it back. I was not offended.
I managed to get the 9 chicklets - straight run, so it will be interesting to see the M/F ratio. I have noticed that the LLF Female Mojo is wearing a bit thin. But she did not charge me for all of them, using a general ratio of male to female. She will also take the males back. We will see how it goes. The rooster/dad is a lavender Orpington, although I am not sure what the hens/moms are. I am liking the idea of chicken mutts.
All my big plans of barn cleaning went out the door without looking back. I missed the birthday party and had to hear about it by phone. Double Ratz. I cannot believe that next weekend is Easter already - I have lots to do! I am the official egg-dyer and need to make the potatoes and wrestle with the Last Ham. I am not sure what to do with it - it's 16+ lbs and very salty. Unfortunately, the owner of the pigs has a high tolerance (nay, LOVE) for anything salty, but this is over the limit of most taste buds. I am thinking about soaking it in water rinses - what do you all think? Will I have to heat it while soaking? If so, I doubt if I would have time to a) work full time and b) bring this behemoth to a boil once, let alone three times. If I had Saturday to mess with it, I might be able to do it, but that is the day we're celebrating. Nertz. All you culinary wizards out there - any ideas???