Sunday, November 15, 2009

Sorry girls, but I'm snacking on your little ones!

Lookit! Here's the closest thing I will ever have to a grandbaby (being as I'm an child-free only child married to another only child!)...


Since Wednesday, our lovely hens have produced ten small but perfect eggs. Today was taste-test day. You have to crack a few eggs to get a Southwest Breakfast Wrap! (And purée a few chipotles, and grate some seven-year-old Quebec cheddar.)


Six, to be exact.



The wreckage.



Chef Gordon with his fresh-brewed, organic, fair-trade, monkey-friendly, antelope-approved, "no Guatemalan chinchillas were harmed in the roasting of these beans" coffee.



Voilà: Southwest Breakfast Wraps from Bonnie Stern's Essentials of Home Cooking. And here's the recipe. As my bloggy friend Jim says, click to "embiggen":
(I believe he has the international trademark on that word. I may have to pay him royalties for using it. I wonder if I can buy him off with farm-fresh, organic eggs?)



Our hens hatched July 8th. Here's a lovely little Red Shaver Sex-Link, then and now:



Ah, children. They grow up so fast these days!

5 comments:

  1. Great post! Have you heard the saying "Raising kids is like being pecked to death by a chicken"? (I have an ATC with that quote.)

    And with chickens, you don't have to worry about sending them to college or paying for their weddings either!

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  2. Glad to see that the eggs gave teir all in such a fine cause!

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  3. TTPT, I have not heard that saying but it's excellent!! I think I need to do some chicken art cards for our next meeting.

    And you're right, I won't go bankrupt sending my little feathered ingrates to ivy league institutions!

    Jams, the eggs are awfully tasty...

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  4. This is a perfect meal! Bonnie Stern is my favourite Canadian Chef. I even have a photo with both of us together after a cooking class.

    Please, I beg you, don't try her Coq au Vin. I would hate to see the happy hens'family in mourning...

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  5. Claudia, how neat that you met Bonnie Stern (and took classes with her.)I love her recipes.

    Not to worry, there will be no coq au vin around here! But boy, my French teacher (who is from France) makes an amazing coq au vin from a very old recipe!

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Thank you for all your comments, which I love to read!