Guess What

Chickens butt...that's what!

 

This was a favorite saying of my husbands grandmother.

I couldn't resist taking this photo of a very fluffy butt as those words popped into my head the other day!

 

 Also, fluffy butts produce lovely eggs!

These flowers are the last of the summer flowers that are sitting on the porch steps.

They have made it through one hard frost, but still have a pop of color left in them!

The Last of Hay Season

 

As I walked the other evening, I realized as I looked out over this field of hay that another hay season has come to an end.

These are the last bales of 4th crop waiting to go in the stack.

 

 The contrast of the sky and field caught my eye.

We have had some pretty evening skies lately.

The farm was quiet as I walked along the road.

 The only sound was the panting of the dog as we stopped to watch the sun set beyond the Slumbering Hills.

 

These three photos were taken within 10 minutes of each other, looking south and then west in our valley. Our Nevada sky can truly put on a show at times!



Phil Figures It Out

Phil is my Australorp rooster.

He has been separated from the "girls" for several months now.

Over the weekend, he figured out how to get in with them.

I managed to wrangle him out of the coop once, but within a day, he was right back with them!

 

 

 

He wins for now!

He seems rather pleased with himself! 

From Scratch

I have lots of eggs right now!

Using them up can be a challenge.

 

I've been making Angel Food Cake from scratch for years!

They are not hard to make despite what many people think.

I always have a lot of yolks left over when I make an angel food cake, so I found a recipe to use them up as well.

 

I made these two cakes a couple of weeks back.

Angle Food Cake on the left and Sponge Cake on the right.

Angle Food Cake

 

1 1/2 cups powdered sugar

1 cup of all-purpose flour

1 1/2 cups egg whites (about 12)

1 1/2 tsp cream of tartar

1 tsp vanilla extract or almond extract

1 cup sugar

 

Sift together powdered sugar and flour; repeat the sifting three times. I actually sift over a sheet of wax paper and it works very well. Then for the final sift, I sift it all into a bowl. In a large mixing bowl beat egg whites, cream of tartar and extract and 1/4 tsp salt at medium speed till soft peaks form. Gradually add granulated sugar, about 2 to 3 tblsp at a time. Continue beating till stiff peaks form. Sift about 1/4 of the flour mixture over the whites; fold in lightly by hand using a spatula. Repeat, folding in remaining flour mixture by fourths and be very gentle with the batter. Turn into an ungreased 10 inch tube pan. Bake on lowest rack in a 350 degree oven for about 40 minutes or till done. Invert cake in pan; cool completely. I actually have a stand that I rest my cake pan upside down on but a bottle will work just as well. Loosen cake from pan; remove. Serves about 12. Freezes well. Top with strawberries or fresh berries.

 

 

I used this recipe for the Sponge Cake.

I added an Orange glaze icing to the cake when done.

Mix powdered sugar, orange juice and a dash of orange extract in a bowl until it is of drizzling consistency, then pour over cake or serve over slices.

 

Both of these cakes freeze very well.

Cut them into slices and wrap slices in plastic wrap then slide into freezer bags and freeze.

 You can have cake whenever you desire!

Homemade cake at that!