So far this year we've raised 300 Cornish X and only had 3 missing. They disappeared at 7 weeks old. Think a neighbor 'borrowed' them-we have caught them in the act before stealing some of the seramas we had in that very same pen. We now have day/night cameras and locks. Sad for them-if they asked we would have given. Color breeding Seramas produces many extras. Out of each 1000 chicks we'll probably keep 25-30 birds. Last year and so far this year over 3400 birds (8 different species) went home with young 4-H kids (FREE). The more knowledgeable they were about the chickens the better quality (show) of birds went home with them. So many kids just wanted a pet. Some groups come a long way (Chicago-Detroit-Colorado)in buses and would take as many as 250 birds. We never give Serama chicks away until they are 4 weeks old-that way they can stand the stress. I think the reason for our success with Cornish X is we limit feed (except busy food) to what they will eat when it is first placed in with them. Then as they begin to 'walk' away from the table (20-30 minutes) we take the feeders out and repeat this 3-4 times a day while constantly monitoring their weight. If there is any 'puffy' fat like spots under their wings or on the breast under the crop (possibly water retention) we shorten the feeding time for a day or two. We give plenty of water with vitamins/minerals in them at twice the recommended rate. The first week we also add 1 tablespoon of honey and corn syrup per gallon of water. They are so full of those tiny trace things we hear about. We keep them on wire bottom brooder (home made) until they are about 3 weeks old and have feathered out enough to keep them somewhat warm. Then out in the inside/outside pens they go. We have waters and feeders as far apart as possible so they get plenty of exercise. Got to go-will 'talk' later.

Tricia, OMG I thought I heard a howling in the wind last night was that everyone on this forum joining in and singing along with the three headed cauliflower? Funny thing is that tune really sticks in your headÂI can compost any thing in my marvelous compost bin Sunshine boy, micturateÂ.excess nitrogen Oh come on fess up you know the truth is every male on the planet is always looking for a good excuse to pee outside! Dee, He was not amused Forty five years ago I hung my sisters bra out the window for all of her friends to seeÂoddly enough she still isnÂt amused but I still get great pleasure from the memory. Ellen, sounds like a slippery, slimy, choreÂI wish I had a pond. Cady, I am seriously considering chickens but am concerned about rats from what I have been told the two go hand in hand. How do folks manage that issue? Wendy, LOLÂThanks for the overly generous thoughts but no my life is no where near that interesting. I have been considering starting a gardening blog as I would love to add video, audio, photography, and the written word to garden discussions and have a little more content freedom. WouldnÂt it be great to watch a quick 5 minute video on pruning blueberries for example? I would like to do this with a number of different folks (at least six) from the New England area so there would be a varied vision of gardening and the responsibility of keeping the blog up and running wouldnÂt be too over whelming. Anyone interested???? Mayalena, Problems with monkeysÂyou too I thought I was the only one!! I have found the middle of my compost pile the best smell free place for dead fish carcasses, I havenÂt experienced critter problems perhaps the lack of fatsÂwho knows I just know I needed a good disposal solution and this seems to be working

Tried a new recipe for hot dinner rolls; they were not good - recipe will go in the trash. Following are three recipes that were the stars: Canal House's Cranberry-Port Gelée Adapted very slightly from Canal House Cooks Every Day (Andrews McMeel Publishing, 2012) Genius Recipes 1 cup port (or red wine or Madeira) 1 cup sugar 1 tablespoon juniper berries 10 black peppercorns 1 12-ounce bag fresh cranberries (about 4 cups -- frozen can be substituted) Put the port, sugar, juniper berries, and peppercorns into a heavy saucepan and bring to a boil over medium-high heat. Add the cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries burst and are very soft, about 10 minutes more. Strain the sauce into a bowl through a fine-mesh sieve, pushing the solids through the screen with a rubber spatula. Stir the thin and thick portions of the strained gelée together. Transfer to a pretty serving bowl. (A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides.) Cover and refrigerate. It will firm up within a few hours, or can be made several days ahead. Creamed Onion Gratin 2 medium yellow onions, cored and quartered lengthwise 1/4 cup olive oil Kosher salt and freshly ground black pepper, to taste 2 tbsp. unsalted butter 2 tbsp. flour 1 cup heavy cream 1/4 cup dry white wine (I used a Riesling) Freshly grated nutmeg, to taste 1/2 cup finely grated parmesan 3 oz. Gorgonzola, crumbled 1/4 tsp. paprika Heat oven to 350°. Toss onions with oil in a 9″ × 11″ baking dish and season with salt and pepper. Bake, stirring occasionally, until soft and lightly browned, about 1 hour; set aside. Heat oven to broil. Heat butter in a 2-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 1 minute. Add cream and wine, and cook, stirring, until thickened, about 5 minutes. Season sauce with salt, pepper, and nutmeg. Pour sauce evenly over onions. Sprinkle with parmesan, dot with Gorgonzola, and sprinkle with paprika; broil until cheese is melted and golden brown on top, about 2 minutes. Serves 6 - 8 Roasted Brussels Sprouts with Capers and Lemony Browned Butter adapted from All About Roasting: A New Approach to a Classic Art by Molly Stevens 1 pound Brussels sprouts, trimmed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter 1 teaspoon mustard seeds, yellow or brown 2 tablespoons capers, drained 1 teaspoon fresh lemon juice, plus more if needed Position a rack in the center of the oven and heat to 425 degrees (400 degrees convection). If desired, line a heavy-duty rimmed baking sheet with parchment paper. Depending on their size, cut the Brussels sprouts in halves or quarters; you want them to be small enough to be bite-sized. Place in a large bowl and toss with the olive oil and salt and pepper to taste. Arrange the sprouts in a single layer on the baking sheet. Don’t worry if some of the leaves fall off. Include these when roasting; they will crisp up, adding a nice crunch to the dish. Slide the Brussels sprouts into the oven and roast, turning once or twice with a metal spatula to promote even cooking, until the sprouts are tender throughout and smaller bits or leaves that have fallen off are browned and crunchy, 20 to 25 minutes. Test for doneness by piercing a sprout with the tip of a paring knife, but to be sure, nab one off the baking sheet, let it cool slightly, and taste; it should be tender and sweet. As the sprouts roast, melt the butter in a small skillet or heavy saucepan (it should be no more than 6 inches across or the butter will burn). Cook over medium heat until the butter is melted. Add the mustard seeds, increase the heat to medium-high, and cook, watching the pan carefully and swirling frequently, until the butter begins to foam and turns golden brown, about 2 minutes. Add the capers and lemon juice "the butter will sizzle" and immediately remove from the heat. Season with salt and pepper to taste and keep warm until the Brussels sprouts are ready. Transfer the Brussels sprouts to a serving dish and add the browned butter. Toss to coat. Taste for salt, pepper, and lemon and serve immediately. Makes four servings

This recipe I have served to company for many years. Not only is it fork tender, but your home will smell delish while it's in the oven! Sharon's Swiss Steak-serves 4-6 ********************* 8-10 pieces of cubed steak meat 2 cans Campbell's french onion soup flour salt & pepper ** Lay waxed paper on your countertop. Place the meat on the paper & sprinkle 1 Tbs flour over each piece. Season with pepper & lightly with salt. Using the edge of a saucer, lightly pound the flour into the meat-using a twisting motion of your wrist. Flip meat over & repeat. In a large frying pan-add oil to cover bottom of pan-heat till hot, then sear the meat for 1 min on each side. Have a 13x9 baking pan near the pan so you can transfer the steaks to the pan the minute they are seared. Place 1/2 can of the onion soup in bottom of pan before placing seared meat in the 13x9. Stagger the pieces in the pan-pour the remaining 1 and 1/2 cans of the soup over the meat. Cover with foil and bake at 350° for 60 min until fork tender. Remove foil & bake for 10 more minutes. I usually put baked potatoes in the oven at the same time. The au jus is delightful on the potatoes at serving! If you want two entrees-may I suggest Roast Cornish Hens? (which would go in the oven earlier-then nuke to reheat if not enough room for both meats in the oven.)..this is also a no fuss and they roast to a crispy, golden brown! Roast Cornish Hens ****************** Choose the smaller frozen hens (around 1 lb or less) that you can find-allow a good half day to thaw. Rinse the birds & dry w/paper toweling. Spray shallow baking pan & place hens on the pan. Season w/salt & pepper-inside & out. In a bowl place 1 stick of butter, 1/2 tsp garlic powder, 2 Tbs minced onion and 1 Tbs paprika. Mix together then reserve 1/2 the mixture to baste the birds with. Using your hands-rub each bird with the mixture. Cover with foil and roast at 350° for 45 min. then remove foil for another 30-45 min...basting every 15 min.with remaining mixture.