Mindless Fridays

I am so glad the week is over!!!

With weather in the high 50's yesterday, the chickens were in rare form. And we are down to just 3 roos now:( Both of our Rhode Island Reds passed on - which in a way is a relief, as they both were the more aggressive roos. But stilll.

Our Barred Rock Roo looks pretty funny since he lost the top of his comb to frostbite. Those single digit days did his comb in. And Angie, I was NOT up to putting vaseline on his comb and wattles to keep them from freezing (I did mention it to Todd that perhaps we should do that, and all I got was rolling on the floor laughing cause this roo is HUGE and does not like to be held).

I'm working away on my Bears in the Farmhouse and another baby quilt:

Slow goings due to the nice weather but......I'll get them done here shortly. Well, I HAVE to get the Bears in the Farmhouse done by Monday and the other one.....I think the baby is due the 13th of March.

Jessie's 4-H calves are growing - but slowly. We are planning on separating them this weekend so that the one who needs to gain a lot of weight (the red one - aka psycho calf - but we've been working him and he is doing much, much better) can eat to his heart's content, and the one who needs to watch his weight doesn't pig out. Yes, their pen is a mess. We have to get new tires on the skidder before we can even think of getting in there to clean it out (hopefully this weekend new tires will be brought and put on it). And as I told Todd in the case of the steer pen, the pitchfork DOES NOT fit my hand.

Thank you so much for all the wonderful comments and visits! I've enjoyed reading every one and trying new menus and planning all the wonderful foods we have been eating. I do have a bunch of awards that I have received recently - I haven't forgotten but I'm trying to figure out who to pass them on to - decisions, decisions. So I'm hoping to get that done here in the next couple of days.

And for those of you who have asked, here's some recipes:

Cheesy Broccolli and Rice Casserole:

6 cups rice, cooked according to package directions (I used 1/2 white and 1/2 brown)

2 cans cream of mushroom soup (I made my own, recipe to follow)

2 packages broccolli florets, steamed and thawed

3 cups cheddar cheese

1/2 tsp. salt and pepper

Mix rice, broccolli and 1 cup cheese, pour soup over top. Top with remaining cheese. Cover and bake 30 min. at 350. Uncover and bake an additional 15-20 min. until top is brown and crunchy.

Cream of mushroom soup:

1 lb. mushrooms, chopped, diced or sliced

2 Tbsp. butter

1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch dissolved in 1 Tbsp water

Melt butter in saucepan, cook mushrooms until all liquid is absorbed. Add salt, pepper, thyme and bay leave. Add chicken stock and heavy cream. Simmer 20 min. Add cornstarch and simmer until reaches desired thickeness.

I didn't have any thyme, so I omitted it and it tasted just fine. And I didn't cook mine until really thick - I wanted it a little runny since it was going in the rice. And I don't think I used exactly the same amounts of salt and pepper......

Enjoy the nice weather if you're having it, and if you're not - I'll try and send some your way shortly!

Kris