Follow the shenanigans of a woman's attempt at going green while trying to raise a little one on a small ranch in Arizona with chickens and horses.
- Woot!!! New Fluffy-Butts!!! (New chickens)
- Moooooo! We’ve got cows!
- Let’s talk about poo… yeah, poo…
- Solution for out of reach egg collection
- C.O.B- What to do when you’re hungry and have a zillion cans of tuna.
- New blog series – Chicky on a Budget.
- Commuting via bus/lightrail.
- Floorganized
- Crafty Soup Can Storage
- Tardis Fridge, I Wonder if it’s Bigger on the Inside?
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Food
Review: Queen Creek Olive Mill
I thought I’d share a little place out in the boonies in my town. It’s a quaint little place called the Queen Creek Olive Mill and I have to give it major kudos for it’s environmental initiative! If you live in the Phoenix area or happen to be visiting, plan this into your schedule! They were also recently featured on Food Networks “The Best Thing I Ever Ate- Hidden Treasures”
Click Here for their Facebook Page
Queen Creek Olive Mill is just what it sounds like, it’s a small farm that grows olives, processes them for olive oil and specialty stuffed olives, as well as serving them in their little restaurant. It’s also a winery.
The first thing to note is that they use as much of their own herbs, vegetables, and of course Olives, for their restaurant as often as possible. All of their stuff is organically grown, without the use of pesticides and chemicals.
One of the coolest things I noticed was their recycling areas. They are able to reduce 96% of their waste ( food/containers/etc) by asking the patrons to separate their stuff as they pitch it. This is one of the COOLEST things I’ve ever seen a restaurant do! You separate food scraps to one side for their compost, plastics that can be recycled in another drop, and paper products in the other.
I’ll apologize in advance for some fuzzy pictures, I didn’t have my camera on me so my husband had to use his camera phone.
We took my parents there this weekend when they were in town to visit. We pulled into the driveway and found the entire place jam packed due to a wine-tasting event, but despite the crowd, it was worth it to go.
They have tours where you can see how they process all of their olives, visit their wine and cheese store, and they have the most amazing spreads. Their bruschetta is to die for, especially the burnt mozzerella/pesto bruschetta. I could eat an entire plate of that.
My Mom and Dad, checking out the wine selection
They had a live band for the wine tasting event, and tables everywhere outside where hundreds of people milled around that day. It was amazing to see how many people came out for the event. Oh, and one very very cool car. A mint condition 1956 Thunderbird convertible. DROOL!
We had a wonderful time and would suggest it to anyone!
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It is entirely possible to set a grill on fire….
I’m not sure exactly how or what happened, but we were grilling out tonight and the whole top half of the grill went up in flames. We bought it last March, and it’s not exactly a cheap grill either… it was a double side, grill on one side, smoker on the other, with a stove burner as well…
Ray had a work emergency and asked me to go flip the meat on the grill. I went out and as I was walking out, I thought “Wow, that seems kinda bright over there… As soon as I rounded the corner to where the grill was I could see what was happening.
I was able to reach the dials to turn it off. I ran back into the house and looked at Ray and said “Your work emergency is going to have to wait, we have a bigger one… your grill is on fire.” He thought I meant a little grease spittle throwing flames… once he got out there, let’s just say some obscenities flew through the air out at the ol’ ranch.
Mom said “You walked in that door and the look on your face was just… stunned…” (mine.)
All I can say is this.. I am SO glad that we moved the grill from the side of the house to out under the shade structure up against a brick wall, and on cement…
We went to Serrano’s and had Mexican food.
Chicken in a Basket-
Do not try at home with chickens… and yes, sooner or later I will run out of Swedish Chef videos involving chickens.. but for now, Bon Appetit!
Liz
Got Any Egg Recipes?! Share it!
“Eggs are the fruit of the yard. You can barbecue it, boil it, broil it, bake it, sautee it. There’s, um, egg kebabs, egg creole, egg gumbo, pan fried, deep fried, stir fried. There’s pineapple egg and lemon egg, coconut egg, pepper egg, egg soup, egg stew, egg salad, egg and potatoes, egg burger, egg sandwich… That’s, that’s about it.” ~ Bubba Cluck
Okay, now that I’m done butchering the Bubba scene and his shrimp menu from Forrest Gump, I really could use egg recipes!
I’m looking at having approximately 48 eggs being laid per week once the chicks are old enough. (Chicks start laying eggs around 20 weeks but it takes longer for them to be large and regular.)
It might even be a year though I’ve heard 6 months frequently. We’ll know when we get there!
In the meantime, I’ve decided to start collecting Egg Recipes for the website. Yeah, I’m sure there’s plenty of recipes online and stuff but where is the fun in that?!!!
I want to do something cool and have all of us bloggers and readers send in their recipes if they don’t mind sharing them!
My goal is 1001 recipes! So please, tweet it, FB post it, blog it!
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