Sometimes I ask Monica to tell me exactly how many chickens we have.
Then I watch her not count roosters because we aren't going to keep roosters, mostly,
and not count old hens because they don't lay eggs much,
and not count very young chickens, because by this point she knows
I've completely lost track of how many birds we are not counting....
And then, stuff like this happens:
We didn't realize that Maya had sequestered a bunch of eggs away. And we certainly wouldn't have encouraged her to make a secret little nest under the blackberry bushes right beside a rat hole!
And yet, somehow she has successfully hatched out more babies than any other hen on the farm thus far, bless her sneaky little feathered heart.
Given that the last two batches have been almost exclusively cockerels (drat them) I am hoping that a few of Maya's children will grow up to be hens--the kind that we can count.
Because we aren't conditioning for anything in particular, Fiddle and I can dink around on trails any old way we want.
Last week, we went with Lucia and Jennifer to show them the way to the river.
Over at Fish Creek, Patty's new horse child is growing fast.
Patty's mare Flower is *finally* (mostly) sound again, but she is super un-fit. So: arena riding before trail work. Dory was working with Saber, who tripped and fell a few weeks ago and has been given time off to heal up completely. He's much improved now.
Fiddle was there to keep me company, we didn't actually work much.
Today was a pretty day, so Fee and I went out for a long solo ride this morning.
My dad is diabetic, so he doesn't get dessert very often.
But birthdays are special occasions! So I made him a no-sugar treat that also uses some plentiful farm ingredients.
I figured y'all would want the recipes (since many of you have the same plentiful ingredients available right now), so I tacked them to the bottom of this post.
We topped the cake with no-sugar ice cream from the store.
Then we topped the ice cream with blackberry sauce.
We are having a FABULOUS blackberry year, thanks to intermittent sunshine/rain days this summer.
Are you hungry yet? Here are the recipes: Agave-Chocolate-Zucchini-Orange Cake
1 cup agave nectar
1/4 cup butter or vegetable oil
3/4 cup applesauce
1 Tbl vanilla
1/2 cup yogurt
3-4 cups zucchini (however much zuke you got!)
2 cups flour
1/2 tsp salt
2 tsp baking soda
couple shakes of cinnamon
orange peel to taste
350 degree oven.
Combine wet ingredients in large bowl. Combine dry ingredients in a separate bowl, then stir everything …