We have this saying around our house that has us always in project mode- “why not?”.
We’ve had this corner of our suburban yard that has long housed a large purple rhododendron that was adored by me and despised by the Handsome. An agreement was made that it could be removed upon the addition of something really cool that doesn’t require pulling weeds. Enter the chicken coop. (Why not? Remember?)
Crafted with our own four hands and a bunch of amazing reclaimed fence materials, in three (maybe 4) weeks after work and on weekends, we made this little gem. It houses nesting boxes for three chickens, a roosting ladder, a window, garden space, and a small, self-contained chicken run. A friend had more than her share of mature hens and was happy to re-home three lovely ladies. I will be introducing them in the future, one by one, as they allow me to hold and take their photo.
After getting them settled last night, we woke up to a beautiful brown egg this morning, only to be followed by two more by noon. We can’t wait to see how we do on the daily with this backyard flock, but if the eggs keep looking this beautiful, I think we will all get along just fine. Why not?
Our house has always embraced the old fashioned, outdated qualities that slow living provides. I love technology in so many ways, but really admire the classics and the quality and pride of making something for yourself.
I recently had an ice cream making experience with my favorite ginger that was so successful we were trying to figure out ways to bring the “left overs” home more than a few hours away. Afterwards, I scoured the web for my own little piece of ice cream history. I found my very own antique maker thanks to In the Top Drawer via etsy. After gathering my favorite (and locally sourced) ingredients, we were on to our frozen kitchen adventure.
The Must Have:
- Plenty of Ice & Salt for the bucket
- 1 1/2 Cup half & half
- 4 egg yolks
- 1 Cup sugar
- 1 1/2 Cup heavy whipping cream
- FLAVOR: Fresh Strawberries (you can really add anything here
The How To:
1. Heat the half & half in a sauce pan over low heat.
2. In a separate bowl, mix the egg yolks and sugar.
3. Slowly add the egg and sugar mixture into the saucepan.
4.Continue to cook on low heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon.
5. Add heavy whipping cream to the mixture.
6. Pour everything into the metal canister and secure the lid.
7. Insert canister into bucket, surround with crushed ice, add salt, and crank it for almost 30 minutes or until there is resistance in the cream.
8. Pour into a freezer safe container and freeze over night.
9. Scoop and enjoy- even for breakfast.