Getting on with Life

I hope you like the changes to the blog. I think it lightens it a bit and will be easier to read. I'm also adding more content which will be updated in the coming weeks.


Thanks to all of you for your kind wishes, words, cards, and flowers after Lulu's death. They meant a lot to me. Cleo and Roxanne still seem a little lonely. Roxanne barks, literally like a dog, whenever Cleo leaves her to go lay an egg and both girls have taken to hiding in the nest when they go to bed at night. I guess they feel safer in there. One evening I found them both huddling in the corner of the nest together, like little kids cowering under the bed. Poor babes.


They're lovin' this weather though. They've taken to nibbling on the flowers on the deck when they come to visit me. Are fuschia buds toxic to chickens? I'll have to check that out....

 

I'm starting to think about getting another chicken or two. It's a lot of work to integrate new birds into a flock so I'm taking it slow, but I'm sure I'll come around to actually doing it soon. I called a feed store today to find out what they had in stock and they do have Silver Wyandottes, a breed I'm interested in, as well as Rhode Island Reds, the classic Little Red Hen breed. I'd like strong egg layers with decorative feathers. Nothing like asking for a lot, but we'll see.


In the meantime, I have good news to share. I just finished editing the first round of galleys for my book. If you're not aware, my memoir cookbook, Chicken and Egg, will be published in Spring 2011 by Chronicle Books.  I'm so excited. The galleys looked outstanding, better than I dared hope for! The photos by Alex Farnum are perfect and the design is gorgeous, the entire team at Chronicle does such a fabulous job that I'm very lucky. I'll be mentioning more about the book in the future, but I wanted everyone to know it's on track and going to be beautiful!

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Looking for a signature cooler to serve this summer? Try a Pisco Sour.  This national drink of Chile and Peru is made with pisco, a liquor distilled from grapes. Blended with fresh lemon juice and simple syrup and frothed with an egg white (hopefully from your own hens), it's a refreshing drink made for summer. Trust me, you'll love it!

Pisco Sour
Print This Recipe

1 1/2 cups pisco

3/4 cup simple syrup*

1/2 cup fresh lemon juice

1 egg white**

1 1/2 cups ice

Combine the pisco, simple syrup, lemon juice and egg white in a blender and blend until smooth and frothy. Add the ice and blend until almost smooth.

Serve in tall thin glasses or wine glasses with a straw.

Serves 6

*To make simple syrup, bring 1 cup water and 1 cup sugar to a boil; simmer gently for 2 to 3 minutes or until the sugar is dissolved. Cool completely.

** This recipe uses raw eggs. You may substitute pasteurized eggs if you wish.