La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Wednesday, June 14, 2017

In Use Again

That's our Wendy house for chickens, that is.


Our oldest and the only original one left (after foxes and mink had a go), Bluebell decided to retract from the newcomers in the coop and settle down to become broody. For the first time in three years.

She sat on two eggs and a few days ago we welcomed a little chick (only one) into the world.

Out came the Wendy house, but this time we've placed it on our patio area at the house, so we can keep an eye on her. We weighted the little coop down with 2 concrete slabs. Yes, it can be windy here, but the reason for this is that our dogs (or maybe a fox) wouldn't be able to lift it up with their noses.

I can't show you photos from the chick and her mama, because they don't venture out yet. I can tell you though that it is a black chick with a white patch at the front.
A bit like this :
Ha ha ha ! Honestly !
Funny that. The first time we noticed this kitten (Pixie) was in the hen house, before she decided to come and live with us for good.
If we didn't have a black chicken in the coop, and if Pixie wasn't a girl....or a cat... alrighty !


What have I been doing over the last week ?  Well, cutting up and dividing pork. Our last two pigs have now found homes into several freezers with several households. I've cut chops,loin roasts, thick pork belly slices, taken out the tenderloins, back ribs, spare ribs and cut 2 legs and one shoulder into manageable roasts. Two legs are curing at the butcher's for ham.
We've made about 25 kg of sausages and hopefully today I can start with the mortadella/bologna/luncheon meat.
I am in the process of dry-curing bacon and some of it will be smoked.  

Not much goes to waste as I have made brawn from the heads, and cooked all the bones too. The meat that was picked off the bones is for the dogs, and I can tell you, it is still a substantial amount that shouldn't be thrown away. 

Thanks for visiting.
Comments are very much appreciated, even if I don't always reply, they are always read.
Patricia xxx...x

4 comments:

  1. A four legged chicken would be ideal, no ?
    Good to read that you are busy in the kitchen and interested to know how you intend smoking the meat
    or will you send it to a local smokery ?

    ReplyDelete
    Replies
    1. The meat will be smoked in our friends' smoker this weekend, if all goes well.
      Can't wait to try out the bacon. :)

      Delete
  2. Wow, more little souls on your land. How lovely. And bet she will be an attentive mama.

    I have put the last few posts up. there are 9 altogether if you want to have a look. I will be taking them down on Monday morning.

    Have a fab weekend.

    ReplyDelete
  3. How lovely that it is in use again. I hope they stay safe.
    Love the furry chicken! X

    ReplyDelete

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