FIRST DAY OUT

Today i took the babies out. Until today i kept them inside, but the chickens are growing fast and the cages are getting smaller. And the ducks? They are really crowded into a small cage where i have to put food and water too. So, even if they are so young (the chicks will be 2 weeks old tomorrow and and ducks are only 3-4 days old), i took them on the backyard and let them free. Man, they enjoyed it!!!! They were running, they were flying, they were jumping, they were dust-bathing!!!! I took a thousand pictures (Anitaaaaaa, send the card-reader!!! Hahaha, i will call her to tell her to read my blog). Now they are back inside, in our room. Geeee, when i brought them in, they just fell like the soldiers on the war: dead. They were tired (as i am). After they took a nap they ate like they never did before. And they drink a lot of water too. But i see that they are not so noisy anymore. Still tired, i guess. I'll take them out every day from now on and i bring them in at night. I hope we'll move to the new house this week and i can let the chickens into a coop at night (make room for more babies, because the store brought something different, not what i ordered and i have only 10 meaties now and i need more).

DUCKS!!!!

I just bought, 2 days ago, the first batch of ducks, 33 of yellow marvels. I understood they are Pekin ducks. I'll post pictures as soon as i get a card reader from my daughter (Anitaaaaaaaaaaa, where's the card reader?).

BREADCRUMBS SAVARINA

These are some very easy to make (and very easy to eat) cakes. You don't need flour to make them, but breadcrumbs. So, there it is:

BREADCRUMBS SAVARINA
savarina:
5 eggs
6 full tablespoons sugar
6 full tablespoons breadcrumbs
a pinch of salt

syrup:
1 cup of water
200g sugar
rhum flavor

1 1/2 cup whipping cream
Beat eggs yolks, sugar and salt until light and fluffy. Add the breadcrumbs. Whip egg whites. Add 2 spoons of whipped egg whites in the yolks, stir until combined, add the rest of the egg whites and fold in gently. Grease muffin tins and dust them with flour, fill them up with dough. Bake the savarinas at 380-400F. In the mean time, make the syrup: boil the water with sugar and add the rhum flavor. When the savarinas are baked, take them out from the tins, put them for a short time in syrup and place them onto a plate. Make a cut horizontally, but not all the way, lift the upper side and fill the savarinas with whipped cream. For a nicer look, you can put some red jelly in top of each savarina. Enjoy!!