Category Archives: chickens

New Name – New Location

I’m shakin’ things up around here and have decided to re-name my little blog and change its web address.  Don’t worry, all the content on here will be on the new blog.  In fact, it’s already there!

I figured I should have a blog name that better reflects what I write about — and one that avoids the creepy people who are searching for something other than gardening and cooking when googling for “Our Peep Show” if you know what I mean.

This will be the last post on this site, so come on over and visit me at my new home at

Yard to Fork

I even have a snazzy new set of my favorite links up and a new bio under “About Me.”    Come take a look!


Spring Round-up

Spring is in the air!

Our first flower of the season — a pretty pink camellia showed up today.

And lots more buds are almost ready to pop!

Our favorite hydreanga is just getting its leaves back.

Tulips are popping up everywhere!

And the garlic I planted back in September is sending up shoots.  Can’t wait to dig it up in June to gather the full garlic bulbs.

Cliff and Rose are even peeking out the door to say hi.

Miss Olivia didn’t want to miss out on the action – she wanted to see what was going on out there.

And how about the Girls?  Well, they are loving running in backyard sun.

And taking sun baths.

Finding tasty treats in the yard.

And giving us lots of attitude!

Cold Feet

Guess what happened last night?  It snowed!  

This morning watching the chickens experience walking in the snow for the first time was pretty funny. They were like, what’s this stuff?

And they remain addicted to their cracked corn — snow or not!

Gratitude – 2009 Style

As 2009 is coming to an end, I’ve been thinking about all the things I am thankful for that have happened this year.  It’s been a wonderful year of learning new things, discovering new parts of myself, and slowing down to really appreciate what’s in my life.

So in no particular order, here are a few of the things I’m most thankful for from 2009.

First up, I can’t imagine my life without my little love bugs.

Or my favorite gluten-free take-out places — Bellagio’s Pizza and Chipotle.

And who knew how much I would love my backyard garden.

And its amazing bounty.

Or the crazy chickens who came to live in our backyard in August.

Giving us lots and lots and lots of yummy farm fresh eggs.

Not to mention, that living in this beautiful state where you can go on hikes that look like this really never gets old.

I also love all the amazing berries you can pick all summer long just down the road.

And I can’t forget about my new job where I get to work in the most beautiful office ever.

With super fun and smart colleagues, who are also friends.

And as cliche as it sounds, I’m so grateful for being healthy this year and am pumped about my re-found love for working out.  I’d forgotten how awesome sweating is.

By far my favorite workout partner for 2009 is Lady Gaga.
Her music + the gym = happiness.

And last, but certainly not least, I’m most grateful for all the wonderful friends and family I have in my life — with the top of the list being this guy.  I don’t really know how I got lucky enough to be his wife, but I’ll take it.

Happy end of 2009!  I can’t wait to see what 2010 brings. It’s gonna be good.

Chicken Pops

Let me start this off by saying that I didn’t set out to make chicken pops. It just sort of happened. 

See, I’m making caramel candies for Christmas gifts and so I set out to find a local candy supply store — which I did, the awesome old school Decorette Shop.  

I knew it was going to be bad when I walked in and got giddy.  I mean, look at all the fun stuff in there.  A million crazy cupcake and cake molds.

Aisles and aisels of baking goodies and supplies.

Chocolate of all colors and kinds.

Super cute teensy weensy sugar creations.

And then I went upstairs and it was over.  They had a gazillion kinds of candy molds. 

That’s when I spotted it — a chicken pop mold.  I had to have it.  You understand, don’t you?

Well, anyway, I brought it home and went to work.  Super easy, by the way.  And yummy — since it’s solid chocolate.  Here are all the supplies I needed — some melting chocolate, food coloring, paint brushes and lollipop sticks.

You just whip up the colored chocolate (white chocolate + food coloring) and go to work.

And how’d they turn out, you ask?

 Hysterical.  Check ’em out.   Bawk! Bawk!

A Gluten-Free Kinda Morning

When I first found out I had celiac disease two years ago, I was immediately grateful that I already loved to cook.  It would be so much harder to be gluten-free if you weren’t used to whipping up stuff in your own kitchen.   

Even still, my fellow gluten-free cooks got me through — and still do.  I found so many wonderful blogs who lovingly and passionately showcased all that you can do gluten-free.  Folks like Shauna at Gluten-Free Girl, Karina at Gluten Free Goddess, and Carol at Simply…Gluten Free.   What I love about them is that they never make being gluten-free a drag or about what you can’t eat. They all celebrate the abundance of options we do have — and they are wicked funny and smart to boot!

To honor the gluten-free bloggers that have made my life so much easier, I am participating in the Book of Yum’s Adopt A Gluten-Free Blogger event this month.   I decided to adopt the sassy and talented Carol Kicinski at Simply…Gluten-Free and make her Gluten-free Southwestern Eggs Benedict.

First I gathered all the ingredients I would need.

A special note, when you click on the link to Carol’s recipe you’ll notice I swapped out the chorizo sausage for some cajun style andouille and the chipotle in adobo for diced green chiles.   Sometimes that’s just how you have to roll as a gluten-free cook.   The two brands of chipotle in my market had wheat flour in them and when I inspected the ingredients for the chorizo I just couldn’t do the beef lips, lymph nodes, and salivary glands that were listed on the back. 

Never the less, I pressed on.  First I needed to make the polenta — with a little chicken stock, polenta corn meal, butter and parmesan cheese. 

Once I cooked it through for about 20 minutes, I put it into a baking dish and let it harden up.  Next, I took a biscuit cutter and made a nice round polenta cake and pan fried it.  Yum!

Next, I cooked the andouille.

And whipped up the hollandaise sauce, cut the avocado, and poached the eggs.  And guess what the coolest part of this whole recipe is?  I got the eggs from my backyard!  From these guys —

Our four hens have been so good to us lately — giving us three eggs a day — that I am constantly looking for new recipes to use their eggs in.   Oh, and in case you haven’t seen it before, you can take a tour of our suburban backyard chicken coop by going here.

So how’d it all turn out? 

It was delicious!  And passed the husband eating test.  From the looks of his plate below, think he liked it? 

Thanks for letting me “adopt” you, Carol — and thanks to all the wonderful gluten-free cooks and bloggers out there who share and inspire and make our lives so much easier!

The Harvest Continues

It’s been freezing and rainy here the last few weeks, but thanks to the trusty cold frames we built a few months ago I went out and harvested some arugula, baby romaine, and red leaf lettuce this morning!



In the other cold frame, the broccoli is coming along.


I have to say, though, I’m disappointed in the overall performance of our cold frames.  I just don’t think they are working all that great.  It’s not the cold frames per se, it’s just that things don’t seem to want to grow with it being so cool and damp. 

In other parts of the yard, the chickens love it when we’re home and let them out of their coop to forage around the yard for grub.  Here they are this morning loving life.


Cluck is still laying her daily egg — here she is this morning doing her thing.


And here’s her Sunday morning egg!


The big news is that Yolk-o Ono is laying now too!  So we’re getting two eggs a day.  I think Dolly Parton is really close to starting, too.  And Oprah, well, she’s still a pain in the patootie and isn’t doing squat.