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Here a chick, there a chick

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Last week saw a trifecta of excitement: Mother’s Day, Paul’s Birthday, and baby chicks hatching! The weekend kicked off with the first peep heard late on Thursday, the first chick viewed on Friday morning, and by Sunday afternoon the chicks were out and about in the sunshine. How many chicks? SEVEN. The most we’ve ever had at a time before was 3 (not counting the mail order chicks), so this was pretty exciting. As usual, there was a lot of drama and a lot of mamas. There are 3 hens that are taking on the mothering duties, with all 7 chicks responding to all three. There is a lead mother, though-the small black hen who was the one who went broody first. Babies #6 and 7 seemed to come out of nowhere and due to their surprise appearance in the henhouse after the moms and chicks were on the ground, we were able to pick them up. Meanwhile, another hen patiently sat on her eggs and this weekend she hatched out one. She doesn’t seem eager to get up, but I know the chick is in there because I saw it walking around her. I think it may be just the one. Here’s a progression of the weekend of chicks:
The first chick//
Popping over to visit the other mother//
Suprise, #6! This one got left behind the door of the henhouse when everyone else got down on the ground. We scooped er up, took a picture and then added her to the group.//
All 7 out and about//
Tucked under mom's wing//

Mother’s Day and Paul’s birthday fell on the same Sunday, as they do from time to time. I really wanted to make the day more about him than me, though. We had a delicious French toast casserole for brunch with presents for both of us, followed by Sunday afternoon Pokemon club for Paul and Clark while I baked the birthday cake. Paul chose the cake components from two different recipes in the same book: a vanilla bean cream cake with a caramel nut topping. The batter for this vanilla cake was the silkiest lightest thing I’ve ever tasted. And the baked texture was incredible. A very fine soft crumb. Flecked with vanilla and nutmeg it had a delicate spice. The gooey caramel top was texturally an odd combo, but tastewise a sensation. The birthday cake and dinner were met with great approval.
Happy Birthday, Paul//
Meanwhile, on that same special day I was trying to finish up the final assignment for the course I’m taking (which counted for 40% of my grade!) I was up until all hours toiling away and consequently was exhausted by Tuesday. But I’m happy to say I got a terrific score on it and got an A for the class. Hooray for me! I’m relieved to have that first class done with. Graduate school now is definitely a different experience than doing it when I was 25. I was very happy this weekend to just enjoy doing stuff with friends and family.


About Sarah

I'm a librarian living with my lovely family in a gorgeous spot of New Jersey, where we raise chickens and love the outdoors. I try to find enough time to indulge all my hobbies-cooking, photography, gardening, sewing, and I write about it all on my book blog & personal blog.

3 responses »

  1. Lovely blog – glad to have found – would you share either the two cake/icing recipes or tell which cookbooks from which they come? Thank you!!

    • Hi Fran! So glad you like it! Yes, both the cake and icing came from the book Vintage Cakes by Julie Richardson. It’s a marvelous cookbook!

      • Thank you so much! I just requested the book from my local library and look forward to getting it. Looks like a great read, even if I dont make any of the recipes!!
        Enjoy your summer ~ fran

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