Shadrach's Ex Battery and Rescued chickens thread.

Lighter in colour and heft this time? Looks very good in any case :drool

Now you've got her book, I can recommend Patten's cassoulet recipe, which delivers a really tasty all-in-1-pot job, though no doubt you'll complain about the cost of some of the ingredients ;). Her golden stilton soup is particularly delicious too - and cheap, especially if you acquire a block of stilton whose date is up (all use by dates on cheese are a gift to thrifty shoppers :D). Enjoy!
I've got plenty of stilton.:cool:
She's not concerend about saturated fat content in her recipes I can't help noticing.:lol:
If I had got the book sooner I could have left the cassoulet recipe out for the fox that got the last goose. It's not something I would make.
 
4C, damp, grey and rather bleak looking at the field. One and half hours today. The chickens went on to the field for an hour or so.
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Gotta share...

I grow collards aka collard greens.
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They do better planted in the autumn, as there are fewer pests. One of them got "leggy" and I decided to give it to my flock this morning.
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⬆️ Note how Martha already has a beakful!

After church I ran some errands.

When I got home and checked on the flock...
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I think they all look guilty..."But, we didn't do nuffin!"
:gig
 
I've got plenty of stilton.:cool:
She's not concerend about saturated fat content in her recipes I can't help noticing.:lol:
If I had got the book sooner I could have left the cassoulet recipe out for the fox that got the last goose. It's not something I would make.
Your version looks newly printed, but it was originally published in the 1980s, which was before the demonization of fat. Anyway, I find her recipes reliably produce tasty food and her instructions are easy to follow, and there's plenty to choose from to suit all tastes, budgets and personal idiosyncrasies. I adore old peasant / comfort foods like cassoulet, and the fewer pans required to make something, the better, to my way of thinking :p I hope you find some that suit you as well too.
 

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