Tuesday, May 29, 2007
Sunday, May 27, 2007
Saturday, May 26, 2007
At last it was our turn. Two chickens in each cat carrier, please. If the man thought we were strange, it didn't show. We drove back home again, greeted by Kerel, our dog. He was very excited. He remembered we had some similar creatures when we lived in Ireland, and as 'they' had stolen 'his' compost heap. this didn't forbode well. The excitement of the first day has worn off and he isn't going beserk anymore. When you ask him : 'where are the chooks ?' he is very eager to show you, clever dog.
They seem to have settled in nicely, only they don't want to use their perch and the laying boxes are used as a perch and not to lay eggs in. After coming back from his mini trip to Belgium, Bert was adamant that the perch was too high and did we think the chooks were monkeys. I'll let you in on a public secret : it was 'him' who told Ezra (our American volunteer) how high it should be and where it had to be placed. I was there ! And, I said at the time I had my doubts about the height. That aside, I found the first egg the next day in the grass, where I had seen two of them huddled up previously. I thought they were taking shelter from the heat. Proud as I was, I had to take a picture, and also because the other people in the house might think I had just taken the egg out of the pantry.
We are all proud of that first egg, as Sarah shows you in the picture below. We've had three more after that, but all of them were found in the grass. So if someone can give me some advice on how to get them to lay in their boxes, that would be greatly appreciated.
Thanks to Friedel (Travelling Two) for the first 2 photos.
Sunday, May 13, 2007
I have been wondering if this is a very British thing to do, making elderflower champagne. I have certainly never come across anyone in my home country or in France, where I live now, trying their hand on that. In a way, I can understand that the French, who have so much wine available, have no need to attempt making elderflower champagne. They would probably be horrified that the name 'champagne' is being used.
A dash of cider vinegar.
Ready for the 24 hour fermentation, stirring regularly