Hippest Hang-out place on the Ranch

A Coop with a View

Movement

Interactions

Ahh, what a nice place to sunbathe...

Ah, peace and quiet...

 

What a nice relaxing spot....

Hey, what are you doing, hen?

I am sunbathing you dumb cluck, leave me alone.

She wants me to leave her alone, what a fowl mood she is in!

Biddy!                                  Grouse!

Fine then, I'll fly the coop!

That birdbrain just asked me to scram. Can you believe it?

Just ignore her, we'll be over here doing out own pecking...

Can't get any peace and quiet around here: what a henhouse!

all photos by Kat Gritt

Goldwings

Feeding Time

Ok, how many now?

Babycount

The Pompadour

The Flattop

The Bald Look

The (modern) Fauxhawk

The (classic) Mohawk

Afternoon Affair

Yes, this is who has been taking up most of my afternoons.  Every day at 2:00, I go over to Katie's place and milk out the two mamas, then feed the babies with a bucket with nipples.  The adult goats get their alfalfa cubes, all does still due to birth get checked for signs of impending labor, then... some quality time with the babies.  This little doeling takes a nap in my lap every day.  She groans and squeaks a lot when she sleeps.  I find it the perfect way to waste away the afternoon...

Photos by Scott Stanley and Katharine Chapple

The Combover Hairstyle

Did you all try the Vanilla ice cream recipe?  Good.  Well, now that you are left with a little tupperware container full of egg whites, let me share with you my favorite recipe to get rid of them:

Coconut Macaroons
Recipe by David Lebovitz

4 large egg whites
1¼ cups sugar
¼ teaspoon salt
1 tablespoon honey
2½ cups unsweetened (!) coconut
¼ cup flour
½ teaspoon vanilla extract


In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.


Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.


When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.

(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)


When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees F.


Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.

Balding on Top with Goatee and Sideburns Hairstyle

I make ice cream.  In the summer, I make ice cream all the time, we practically live on ice cream.  Here in the valley when it gets hot, we try to cool off from the inside out.  What better way to do it than by shoveling ice cream down our throats.  It's perfect because when it's that hot, food loses its appeal, but cold, fruity, creamy goodness never does.  I usually make what I call "blender ice cream," which does not require stovetop cooking (something you want to avoid like The Plague if you don't have air conditioning.)  Blender ice cream is super fast, and I make it with all sorts of fruit, and use any combination of cream, milk, yogurt, buttermilk etc, whatever is in the fridge.  It's always a hit, and people expect to find ice cream when they come by. 

I somehow stop making ice cream in the winter with not so much fresh fruit for inspiration, but people have come to expect ice cream from me, regardless of the season.  The other day, serving an apple crisp, it seemed sacrilegious to NOT to have vanilla ice cream to go along with it.  So I made up a simple, no cook vanilla ice cream recipe that turned out great.  Here it is for you:

If you don't have an ice cream maker, go out and get one now.  You cannot live without one, no one should.  The one I have is a Donvier hand crank.  It's small and easy to store.  You turn the handle once every 5 minutes, it takes 30 minutes to make, the bowl lives in the freezer.

Simple Vanilla Ice Cream

3 Punk Rock egg yolks (don't forget to rinse your eggs before cracking)
1/2 cup sugar
1 Teaspoon Vanilla paste or vanilla extract
1 cup heavy cream
2 cup whole milk

Place the egg yolks and sugar in the bowl of an electric mixer and use the whip attachment to beat to the ribbon stage (about five minutes on medium speed). You’ll know you’ve hit the ribbon stage when the mixture is pale yellow in color and it falls back into the bowl in a ribbon pattern. With the mixer running on slow speed add the milk, cream and vanilla extract. When everything is combined, freeze according to your gelato or ice cream maker’s directions.

You can double this recipe.  You can change the ratio of cream to milk for a creamier or icier texture.

Funny Hairstyle