I’m combining the two weekly Tuesday Twister posts into one. For the time being, there won’t be a blog carnival post separate from my entry. So add your links here, and then keep reading to see what twisted in my kitchen over the last week…
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Show us your GNOWFGLINS – God’s natural, organic, whole foods, grown locally and in season. I’m eager to see what’s been twisting in your kitchens!
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Now here we go – I’ll catch you up on what’s been twisting in my kitchen the past week.
I’ve no kitchen pictures, though I have been busy in there. So I’ll show you our darlings, the one week old+ baby Muscovy ducklings. We mostly keep them safe in the barn in a coop area. They need to be kept away from their daddy, The Drake, and predators. Sadly, our efforts are not perfect; we have lost two ducklings. Either they have snuck away, or something has gotten into the pen somehow. So of our seven ducklings, we are down to five.
But anyway, the kids let them out of the barn a few times a day, and the two mamas take them for walks and show them what’s what in the swim tub. Yes, there are two mamas; they both claim parenthood of this clutch, though rightfully these ducklings belong to Addy, who went broody first. Seedy, the other mama, is still setting on 3 (or 4?) more eggs which should be hatching out within a week.
This is the little cutie that the kids call “Angel.” She’s quite tiny; look at her compared to another duckling.
Of course, we don’t know who’s a she and who’s a he. Time will tell.
About the Muscovy ducks: did you know there’s a new ban on raising them? It is currently not being enforced while the Fish and Wildlife Service decide what to do about domestic raising of Muscovy ducks for eggs and meat. Please consider writing to the Fish and Wildlife Service to let them know that you would like to see the ban lifted, at least for people who are raising these ducks for food. Click this link, and you’ll get to a blog post with a suggested letter to send. It takes 5 seconds. Cut and paste the letter and send it to: George_T_Allen@fws.gov. As a person who is beginning to raise these ducks, humanely, for food and friendship, I would appreciate your support in the matter. Crazy that this is even an issue, isn’t it?
As far as the kitchen goes, I continued to add liver to foods, such as Arabic meatballs and also to more jerky. B. single-handedly made a batch of jerky this week. She loved using the jerky gun, and I loved the help.
I also made soaked-and-ready-oats, but included 10% whole wheat flour, so the wheat would provide phytase to help break down the phytic acid in the oats. Oats don’t have phytase, so this partnership is supposed to work great. I was going to use these oats in a granola bar recipe, but they didn’t last that long. The oats became breakfast for the kids and now there’s very few left. Well, I will try again…
What else? I am on my last chunk of feta cheese. All that cheese I put up over last summer and fall and I’m down to the last of the feta. Very sad.
I made more sauerkraut and ginger carrots, lacto-fermented foods from Nourishing Traditions. We love those condiments! Making those will be the last lesson in the eCourse. Speaking of which, I have some surprises for when the eCourse opens up again very soon, so stay tuned. Be sure to sign up for the eCourse mailing list (different from the FREE Newsletter) to be the first to know what’s in store!
So, that’s it for me – what’s twisting in your kitchen? Feel free to add your Tuesday Twister post in the Linky Tools box above, or share in the comments below!
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