Golden Laced Wyandotte at 10 Weeks

The chicks are 10 weeks old. It has been a while since I profiled one of our breeds, so today, the Golden Laced Wyandotte is in the spotlight. The Wyandottes were not on my original list when I went to the feed store to get the chicks. I asked the salesgirl about the breed and she mentioned that she had raised Wyandottes last year and that they were really sweet. Since their coloring is quite stunning, I decided to get some. 4 to be exact.

Wyandottes are of the American Class of chickens and are considered a heavy breed. They originated as a cross between a Silver Laced Wyandotte and an unnamed breed called a Winnebago.

The chicks are getting bigger everyday. Here is a close-up of the Wyandottes and Orpingtons in the chick condo. They are quickly out growing it. Today, I had to move their feeder out into the run so they would have more room inside.

Notice their size in comparison with the quart sized container on the right. It's amazing how much they have grown since bringing them home. The dark ones are the Wyandottes.

Caught in the Rain

The past two weeks have been a mixed bag of weather. We have had rain, hail, wind, blue skies, and sunshine. We even lost power. Clearly this was one of the rainy days. White Chicken decided to stand on the back porch instead of in the coop or under some other shelter. She made me laugh when I saw her standing there with spiked feathers.

Garden Journal

Today, I mowed the lawn for the first time this season.

Chicks at 6.5 Weeks

The chicks continue to grow at a fast pace. They are starting to show a glimpse of their mature sizes and shapes. The California Whites are the smallest breed and they are already being dwarfed in size by the others. They are working on their pecking order and are commonly found challenging each other chest to chest. None of them are even close in size to White Chicken, yet. I have my suspicions that the Buff Orpington in the back is a young rooster. The comb and wattles are larger and more red than the other Buffs. I will do a comparison of the Buffs soon, but we'll have to wait a while for proof.

Hot Cross Buns for Easter

I came across the idea of Hot Cross Buns early last week. I can't remember where I found it, but decided to make them for Easter. There are many recipes online, some more complicated than others. I decided to stick with a familiar recipe and add some ingredients. I wouldn't go so far as to say these are a healthy version of Hot Cross Buns. But, they are made with whole wheat flour and I omitted the icing that is commonly found in other recipes.

1.5 cups warm water
1/4 cup sugar
1/2 tablespoon yeast
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 cup olive oil
3.5 cups flour (whole wheat)
1 egg
1/2 cup raisins
Butter or Smart Balance
Sugar for sprinkling (optional)

1. Add the warm water, sugar, yeast, spices, and oil in a bowl. Let rest for a couple of minutes.
2. Mix the egg and 1 cup of flour into the other ingredients so the egg is separated.
3. Add the remaining flour and mix until the flour and dough are combined.
4. Cover and let rise until about double in size. It is colder here today, so I warmed the oven, turned if off, then placed the bowl inside for the rise.
5. After about an hour, the dough was ready. I poured it out onto a floured surface and kneaded in a small amount of flour. Just enough to keep it from sticking to my fingers.
6. Spread out the dough in to a rectangle (you can use a rolling pin to help) then sprinkle half the raisins over the top.
7. Fold in half and repeat with the remaining raisins. Knead the dough some more to make sure the raisins are inside.
8. Form the buns by breaking off small pieces of dough (about the size of a ping pong ball). Roll them in your hands and stretch the dough from top to bottom to make for a smoother ball.
9. Place shaped dough on a greased baking sheet. About 12 should fit comfortably on one sheet. It may look like you can fit more, but they will expand and fill in the space.
10. Once all the buns are shaped, cover (I used a dish towel) and let rise a second time. I gave them a hour.
11. After the second rise, use a knife to score a cross on top of each bun.
12. Melt the butter product of your choice (I used Smart Balance) in the microwave.
13. Apply the melted butter to the top of each bun. You can also sprinkle with sugar for added sweetness.
14. Bake at 350 degrees F for 15-20 minutes or until the buns are golden brown. Remove from oven and let cool. Makes 15-20 buns.

I plan to share these tomorrow in celebration of Easter. I hope they last that long.