They're a little over 3 weeks old here. The light-colored one is Lavande, the brown one is Bitaka, not pictured is Kohl, who is also brown.
The Peepsters!
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Rudiki
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The Peepsters!
Since a few people have asked, here are a few (bad) pix of the new Guinea fowl keets. They keep moving, so these are the best of a blurry lot. They're a little over 3 weeks old here. The light-colored one is Lavande, the brown one is Bitaka, not pictured is Kohl, who is also brown.
They're a little over 3 weeks old here. The light-colored one is Lavande, the brown one is Bitaka, not pictured is Kohl, who is also brown.13thHour : [Tell] *your alignment has long since passed any possible further move to 'sexy' due to reinventing the scale*
[url=http://wiki.ysgard.org/index.php?title=PCs:Lexy]Lexy on the Wiki![/url]
[url=http://wiki.ysgard.org/index.php?title=PCs:Lexy]Lexy on the Wiki![/url]
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davicurtistaggart
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peepsters
marckus:NO,SHAKIRA!BAD KITTY!
***phew!***
figures...you would post pictures of cute chicks!
shakira:bad human,david!
***phew!***
figures...you would post pictures of cute chicks!
shakira:bad human,david!
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sinn
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Guinea Fowl Baked with Thirty Cloves of Garlic
Before you cry off this one, remember that garlic, simmered gently for 1¼ hours, mellows deliciously, losing much of its pungency. I have to admit it's probably not the thing to eat before a first date, but otherwise it's utterly sublime. In this recipe, an inedible huff paste is used to make a perfect seal for the lid of the casserole, ensuring that all the juices and fragrances remain intact. It's made in moments, but if you want to you could use foil instead – bearing in mind it will not be quite as effective.
Method
First of all dry the guinea fowl as much as possible with kitchen paper and season it well.
Next, melt the butter and oil in the casserole, then, keeping the heat fairly high, brown the guinea fowl carefully on all sides. This will seem a bit awkward, but all you do is protect your hands with a cloth and hold the guinea fowl by its legs, turning it into different positions until it is a good golden colour all over; this will take 10-15 minutes in all.
After that, remove the guinea fowl from the casserole, add the cloves of garlic and rosemary sprigs, toss these around, then replace the guinea fowl and sprinkle the chopped rosemary all over. Next, pour the wine all around it and let it gently come up to simmering point. Meanwhile, place the flour in a bowl and add 5 fl oz (150 ml) of cold water – it should be enough to make a soft but not sticky dough – then divide the dough into 4 and roll each piece into a cylinder about 9 inches (23 cm) long on a lightly floured surface. Now position these all around the rim of the casserole – it doesn't matter what they look like.
Place the casserole lid carefully on top, pressing down gently and making sure there are no gaps. Alternatively, simply place a double sheet of foil over the casserole before putting the lid on. Now place the casserole in the oven and cook for 1 hour exactly, then remove the lid and let the guinea fowl continue to cook for another 10 minutes, to re-crisp the skin.
Next remove the guinea fowl from the casserole and allow it to rest for 10 minutes before carving.
Serve the carved guinea fowl with the garlic cloves alongside and the cooking juices poured around it. The idea is to squash the garlic cloves with a knife to release all the creamy pulp and, as you eat, dip the pieces of guinea fowl into it. Creamy mashed potatoes would be a wonderful accompaniment here.
Before you cry off this one, remember that garlic, simmered gently for 1¼ hours, mellows deliciously, losing much of its pungency. I have to admit it's probably not the thing to eat before a first date, but otherwise it's utterly sublime. In this recipe, an inedible huff paste is used to make a perfect seal for the lid of the casserole, ensuring that all the juices and fragrances remain intact. It's made in moments, but if you want to you could use foil instead – bearing in mind it will not be quite as effective.
Method
First of all dry the guinea fowl as much as possible with kitchen paper and season it well.
Next, melt the butter and oil in the casserole, then, keeping the heat fairly high, brown the guinea fowl carefully on all sides. This will seem a bit awkward, but all you do is protect your hands with a cloth and hold the guinea fowl by its legs, turning it into different positions until it is a good golden colour all over; this will take 10-15 minutes in all.
After that, remove the guinea fowl from the casserole, add the cloves of garlic and rosemary sprigs, toss these around, then replace the guinea fowl and sprinkle the chopped rosemary all over. Next, pour the wine all around it and let it gently come up to simmering point. Meanwhile, place the flour in a bowl and add 5 fl oz (150 ml) of cold water – it should be enough to make a soft but not sticky dough – then divide the dough into 4 and roll each piece into a cylinder about 9 inches (23 cm) long on a lightly floured surface. Now position these all around the rim of the casserole – it doesn't matter what they look like.
Place the casserole lid carefully on top, pressing down gently and making sure there are no gaps. Alternatively, simply place a double sheet of foil over the casserole before putting the lid on. Now place the casserole in the oven and cook for 1 hour exactly, then remove the lid and let the guinea fowl continue to cook for another 10 minutes, to re-crisp the skin.
Next remove the guinea fowl from the casserole and allow it to rest for 10 minutes before carving.
Serve the carved guinea fowl with the garlic cloves alongside and the cooking juices poured around it. The idea is to squash the garlic cloves with a knife to release all the creamy pulp and, as you eat, dip the pieces of guinea fowl into it. Creamy mashed potatoes would be a wonderful accompaniment here.
[i]"Zee cabbage does not run away from zee corn-beef."[/i]
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Rudiki
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Heya,
Last night I came home to discover that one of the Guinea fowl (The Mad Midnight Quarker What Quarks at Midnight, who happens to be my favorite) had a wounded wing. We figured out that she had gotten too close to the dog run while I was gone and the dog had grabbed her through the fence. She went to the vet today and needs surgery to remove what's left of her wing, which will be done tomorrow. She has a 30 percent chance of making it through the surgery, but if she survives that her chances of a full recovery go up a good deal. So please send good thoughts our way and her way tomorrow. Thanks so much.
Last night I came home to discover that one of the Guinea fowl (The Mad Midnight Quarker What Quarks at Midnight, who happens to be my favorite) had a wounded wing. We figured out that she had gotten too close to the dog run while I was gone and the dog had grabbed her through the fence. She went to the vet today and needs surgery to remove what's left of her wing, which will be done tomorrow. She has a 30 percent chance of making it through the surgery, but if she survives that her chances of a full recovery go up a good deal. So please send good thoughts our way and her way tomorrow. Thanks so much.
13thHour : [Tell] *your alignment has long since passed any possible further move to 'sexy' due to reinventing the scale*
[url=http://wiki.ysgard.org/index.php?title=PCs:Lexy]Lexy on the Wiki![/url]
[url=http://wiki.ysgard.org/index.php?title=PCs:Lexy]Lexy on the Wiki![/url]
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davicurtistaggart
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peepsters
aww,poor chick! 
hope it gets all better!
hope it gets all better!-
Rudiki
- Wearer of the Holy Pants
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- Joined: Tue Mar 27, 2007 2:42 pm
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Quarker is home and the surgery went well, all 350 bucks of it. 
She has been ensconced in a dog crate in the bathroom where she will spend the next three weeks while she recovers. Hopefully all will continue to go well. So we are broke and we have a house-fowl.
She has been ensconced in a dog crate in the bathroom where she will spend the next three weeks while she recovers. Hopefully all will continue to go well. So we are broke and we have a house-fowl.
13thHour : [Tell] *your alignment has long since passed any possible further move to 'sexy' due to reinventing the scale*
[url=http://wiki.ysgard.org/index.php?title=PCs:Lexy]Lexy on the Wiki![/url]
[url=http://wiki.ysgard.org/index.php?title=PCs:Lexy]Lexy on the Wiki![/url]
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davicurtistaggart
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peepsters
hope she and your wallet quickly recover!