Teresa & Mike CHS - Our journal

[Baymule]

I like tuna fish sandwiches.....I need to make up a batch of tuna salad, with my crunchy sweet pickles and chopped boiled eggs. I like salmon patties too. I always make hot water cornbread too.

 

[Mike CHS]

We did get our supply of hay delivered and covered with tarps. We had a bunch of pallets so the round bales are up off of the ground. We started about 7:00 this morning getting chores done before the hay arrived and by the time we got everything set up and the hay moved and covered it was 4:00. I'm used to quitting about 2:30 so I guess I need to put in for overtime today.

One of the two chicks disappeared several days ago and we didn't know what had gotten to it till I saw a cat just inside the chicken pen this afternoon. I doubt it will bother any more chicks.

We have a broody Buff Orpington sitting on 5 eggs that we made sure she started sitting on at the same time so hopefully we will have a better chance of hatching more than the last batch.

This may be normal but we had two Barred Rocks sitting on the nest that hatched the two chicks. They both are with the one remaining chick all of the time and will jockey for position at night to sit on the chick. So it is basically two hens raising a single chick.

 

[CntryBoy777]

Sure sorry to hear about the chick and glad the culprit is no longer an issue. As far as the OT goes there are a couple of ways at looking at it....since it is winter feed and there are less daylight hours in winter....ya are just getting ahead of the cold weather and stretching the workload ahead of time....also, I always thought that execs were salaried and not eligible for OT.....

 

[Bruce]

Yeah, no OT but huge salaries and guaranteed bonuses at the end of the year. Can't do that work unless you make 500X the worker bee. Oh and let's not forget the free stock options.

 

[Mike CHS]

I have some lamb liver soaking in milk that I'm doing for supper tonight and thought some might like the recipe as it works great with beef liver also.

Liver and Onions
The three things that you want to make sure you do are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!"

Ingredients:
2 pounds sliced liver
1 1/2 cups milk, or as needed
1/4 cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper
garlic powder
onion powder
paprika

Directions:

1. Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking any bitter taste of the liver out.

2. Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt, pepper, garlic powder, onion powder and paprika then put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.

3. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. We prefer the liver to just barely retain a pinkness on the inside when you cut to check.

 

[CntryBoy777]

I've never had it soaked in milk before, but sure have ate a bunch of it.....I've always liked it unless it was overcooked and was like shoe leather....I was taught 4minutes on the first side and 3 on the other side and remove....it has always worked for me that way. Joyce doesn't like it in the gravy, but I do...so, I dump some of the onions in the gravy and add the meat back to the gravy for just 2 minutes....never had sheep liver though......

 

[Baymule]

I love fried chicken livers, can't stand calves liver. I've been keeping the heart, kidneys and livers for the dogs. I haven't tried lamb liver, I guess I should try it. The way you cook it sounds good.

 

[Mike CHS]

Lamb liver is about as good as it gets and it's really mild.

 

[Baymule]

I'll have to keep the next one.

 

[Mike CHS]

My Dr told me I had to stay clean and not sweaty for a couple of days which is going to be a good trick. I had an abscess on my back that has been there for years with no change but in the last couple of months has been getting bigger. Teresa lanced it and drained it about a month ago but in the last week or so it has gotten considerable larger so I went to see my doctor this morning. She lanced it all of the way across and dug out all of the infection and gave me a shot of antibiotics and a prescription for a weeks dose of them. It got packed to keep it open for a few days thus the stay clean direction. I guess I'll feed real early and fairly late when the temps are milder. That little procedure had me sweating as soon as the scalpel penetrated.